300 Chicken Recipes
Preheat oven to 350 degrees. Grease 9 x 13 inch baking dish. Melt butter in large
skillet and brown chicken.
Transfer to prepared dish. Combine sour cream, bleu cheese, Lea & Perrins and garlic
in bowl. Add white pepper to taste. Spoon over chicken. Bake 45 minutes. Sprinkle
with parsley and serve over rice or noodles. Serves 8.
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CHICKEN ENCHILADAS
1 chicken (2-3 lb.) cooked & boned
1 med. onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. chicken broth
1 sm. can chopped mild green chilies
1 pkg. corn tortillas (12)
1 lb. long horn cheese, grated
2-3 tbsp. oleo
Brown chopped onion in oleo. Add soups, chicken broth and green chilies. Beat until
smooth. Add chopped chicken to sauce. Heat just to boiling. Fill each tortilla with
sauce and place in large casserole dish. Top with grated cheese. Bake at 350 degrees
for 20-30 minutes or until bubbly. Can be prepared the night before and cooked before
serving the next day. Serves 10-12.
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CHICKEN ENCHILADA CASSEROLE
1 can boned chicken or 3 chicken breast (cooked)
1 can mushroom soup
1/2 can chopped green chilies
1/4 lb. Cheddar cheese, grated
1/4 lb. longhorn cheese, grated
1 sm. onion, chopped
1 can enchilada sauce
1 pkg. tortillas
Lightly brown chopped onion in oil or margarine. Add chilies, enchilada sauce, soup
and chicken. Mix and heat. Place in a greased casserole part of tortillas, then pour a
small amount of chicken mixture over them. Cover with grated cheese. Make second
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