___________________________________________________ C REAMY CHICKEN ENCHILADAS Jerri Moore ___________________________________________________ 1 T butter 1 med onion chopped 1-4 oz can green chilis 1-8 oz pkg cream cheese 10 sm flour tortillas 10 oz Mexican blend cheese 2 c whipping cream 3-4 chicken breasts DIRECTIONS: Cook chicken until tender in skillet, add butter, green chilies, salt pepper. Stirred till tender. Shred chicken. Mix all ingredients together adding some cheese throughout and spoon on tortillas. Roll and place in 9 x 13 pan. Then pour whipping cream all over and add cheese. Bake at 350° for 45 to 50 minutes. ___________________________________________________ C HICKEN CASSEROLE Annette Nole Hall ___________________________________________________ 1 stick butter 1pkg stirfry mixed vegetables 1 can cream of chicken soup 1 can cream of mushroom soup 1 can chicken broth 2 boneless chicken breasts DIRECTIONS: Boil 2 chicken breat set aside. melt one stick of butter and mix with stirfry mix. Set aside. Mix one can of cream of chicken, one can cream of mushroom and one can of chicken broth in bowl. Blend well. In casserole dish put thin layered stirfry mix. Put bite-size pieces of boiled chicken on top. Poor soup mixture over stirfry mix and chicken. Top with remainder of mix. Bake at 375° for 20 minutes until hot in the middle. ___________________________________________________ C RUNCHY CHICKEN Cheryl Becton ___________________________________________________ 6 to 8 boneless skinless chicken breasts 2 cups sour cream 4 tsp Worcestershire sauce 1 tsp paprika 1 tsp pepper 1/4 cup lemon juice 1 tbsp garlic salt 1 bag herb stuffing mix 1 melted cup of butter DIRECTIONS: Mixed together, sour cream, Worcestershire sauce, paprika, pepper, lemon juice, & garlic salt. Add chicken breast and marinade overnight. Next day roll chicken in stuffing mix & place on baking sheet. Bake for 45 mins. in 350º oven.
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