2 whole chicken breasts, poached
2 cups grated cheddar cheese
1 pint sour cream
12 corn tortillas
1 15-oz. can green or red chile enchilada sauce (your choice)
1/4 cup canola oil
1/2 head lettuce, shredded
2 whole tomatoes, diced

Preheat oven to 350. After chicken is done and thoroughly cooled from poaching, gently remove the meat and discard skin and bones. Shred the meat into a bowl. Add half (1 cup) of the cheese and all of the sour cream to the chicken and mix completely; set aside.

Heat oil in 12-inch frying pan and fry corn tortillas one at a time until soft (only a few seconds). Spread the tortillas on a flat surface. Separate the chicken mixture into 2 halves; set one half aside. From the other half, divide into six portions and spread onto each tortilla. Put 2 tablespoons of your choice of enchilada sauce on each tortilla, then roll up. Repeat with remaining 6 tortillas. Place rolls in a 9 x 13 x 2 inch baking dish, cover with remaining sauce and cheese and bake uncovered until thoroughly heated (10-15 minutes). Garnish with shredded lettuce and diced tomatoes and serve.

2 cups diced cooked chicken
1/2 pound pasteurized cheese (Velveeta)
1 can pinto beans (16 oz.)
1 can (2-1/4 oz.) sliced ripe olives, drained
1/2 cup salsa
1 tablespoon chili powder
1/4 teaspoon garlic powder
1 cup Bisquick
3/4 cup milk
2 tablespoons melted butter or margarine

Preheat oven to 425 F. Grease a 2-quart baking dish. Combine chicken, cheese, beans, olives, salsa, chili powder and garlic powder in large mixing bowl; blend well. Spoon into prepared dish; set aside. To prepare crust, combine baking mix, milk and butter in mixing bowl. Blend well. Pour over chicken mixture. Bake 30-35 minutes or until crust is golden brown. Makes 6-8 servings.

1 7-oz. package noodles
1 frying chicken, quartered
1 can cream of chicken soup
1/2 cup white wine
1-1/2 tablespoons Worcestershire sauce
1 scant teaspoon salt
1/2 cup chopped onion
1 clove garlic, crushed
1 6 oz. can mushrooms
Paprika

Cook noodles as directed. Preheat oven to 350 degrees. Place chicken in a 9 x 9 x 3/4″ pan. Blend soup, wine, Worcestershire sauce, salt, onion, garlic and mushrooms. Pour over chicken. Sprinkle generously with paprika. Bake 1-1/2 to 2 hours, or until tender. Baste with sauce during baking. Sprinkle again with paprika 20 minutes before removing from the oven. Serve hot over noodles. 4 servings.

2 sheets frozen puff pastry
8 serving-size pieces of individual chicken breasts, boned and skinned
Salt and pepper to taste
3 tablespoons butter or margarine
8 slices Swiss cheese
8 slices boiled ham
Thaw pastry sheets for about 20 minutes. Meanwhile, season chicken breasts with salt and pepper. Sauté in butter about one minute on each side. Drain, set aside to cool. Unfold thawed pastry sheets. Cut pastry into 4 squares. On a lightly floured board, roll out each pastry square large enough to enclose chicken breast. Place chicken in center of each pastry square. Top with a cheese and ham slice. Wrap pastry around chicken with ham and cheese. Pinch edges to seal. Place on ungreased baking sheet. Bake in a preheated oven (350 degrees) for 20 minutes. Makes 8 servings. From Pepperidge Farm.

2-2-1/2 cups diced cooked chicken or turkey
1 can cream of chicken soup
1/2 cup sour cream
1/4 cup bottled salsa
2 cups shredded Monterey Jack cheese
2 cups corn chips

Combine chicken, soup, sour cream, and salsa, mixing well. Spoon half the mixture into a lightly greased 1-1/2 quart casserole. Top with 1 cup cheese and 1 cup corn chips. Repeat layers. Bake uncovered at 350 degrees for 20-25 minutes or until heated through. Serve with additional salsa. Makes 4 servings.

(This dish can be prepared ahead, refrigerated, then baked just before serving.)
3 large chicken breasts, boned and split
8 ounces. whipped cream cheese with chives, divided
1 tablespoon butter or margarine, divided
6 slices bacon

Place split breasts between waxed paper; pound to 1/2 inch thickness. Spread each with about 3 tablespoons cheese mixture; dot with 1/2 teaspoon butter. Fold ends over filling (some will ooze out during baking). Wrap 1 slice bacon around each roll. Place, seam side down, in shallow baking pan. Bake on top rack in 400 degree oven 40 minutes or until chicken is tender and juices run clear when meat is pierced. Broil about 5 minutes or until bacon is crisp and golden. Makes 6 servings. Per serving, 400 calories.

1 can cream of mushroom soup
1 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 cup milk
2 pounds chicken breasts, boned and skinned
1/4 cup grated American cheese

In large skillet with cover, combine soup, poultry seasoning, salt and milk. Mix well. Bring to boil over low heat, add chicken. Cover and cook for 15 minutes. Uncover and turn chicken. Cover and cook another 20-25 minutes or until done. Sprinkle with cheese and broil to melt and brown. Makes 4-6 servings. Recipe from Mary Albert.

1-1/2 cups water
1-1/2 cups Minute rice
1 pound boned chicken breasts, cut into strips
2 tablespoons oil
1 can cream of chicken soup
1/2 can milk
2 tablespoons Dijon-style mustard
1/2 cup cheddar or Swiss cheese, grated
1-1/2 cups frozen broccoli cuts, thawed
2 tablespoons chopped pimento
Bring water to boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes or until all water is absorbed. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese; add broccoli and pimento. Bring to full boil. Reduce heat and simmer for 2 minutes. Pour over rice. Makes 4 servings.

2 tablespoons oil
1 tablespoon lime juice
1/2 teaspoon ground cumin
1 garlic clove, finely minced
1/2 small onion, finely minced
1 tablespoon chopped fresh coriander
Salt and pepper to taste
16 ounces strip steak, sliced; or 16 ounces boneless chicken breast, sliced
Melted butter
1 large onion, sliced
2 green peppers. cut into strips
1 large tomato, cut into wedges
1 red onion, sliced into rings
1 package flour tortillas (we use burrito size)
Guacamole, grated cheese, sour cream, lettuce and pico de gallo for garnish

Combine oil, lime juice, cumin, garlic, onion, coriander, salt and pepper. Coat meat with marinade and marinate several hours or overnight in the refrigerator. Heat coals on an outdoor grill until very hot. Brush meat with melted butter. Place meat on grill rack. Cook, turning every 1-1/2 minutes for 6 minutes or until done. Meanwhile, sauté the sliced onion, green pepper and tomato until crisp tender in a little oil. Wrap the chicken and vegetables in warm tortillas and garnish with sour cream, guacamole, salsa, shredded cheddar cheese or whatever you wish. From Chi Chi's restaurant in Arlington, Virginia. These are delicious.

Dough:
1 package active dry yeast
1 cup lukewarm water
2 tablespoons oil
1 teaspoon salt
2-1/4 cups unbleached flour

Sprinkle yeast in warm water; let stand until dissolved. Add oil, salt and half the flour, beating well. Gradually add flour to form a soft dough. Turn out on floured board; knead until dough is smooth and elastic, about 10 minutes. Turn dough into greased bowl, cover with a damp towel or plastic wrap. Let rise in warm place until doubled, about 1-1/2 hours or refrigerate overnight.

Tomato Sauce:
1 can (1 pound 12 ounces.) Italian plum tomatoes
3 ounces tomato paste
1-2 cloves of garlic, crushed
2 tablespoons oil
Oregano, fresh or dried, chopped
Basil, fresh or dried,chopped
Parsley, fresh or dried, chopped

Combine first four ingredients in a wide pan. Simmer until thick, about 20 minutes, stirring constantly. Add herbs to taste; adjust seasoning to taste.

Filling:
1 pound Mozzarella cheese, shredded
8 ounces. mushrooms, sliced
2 cups green pepper slices
2 cloves garlic, minced
2 ounces. grated Parmesan cheese

Punch dough down. Turn out on floured board. Divide into two balls, one larger than the other. Roll out larger ball to fit into a 12″ round pan, 1″ deep. Leave a slight overhang.
Spread bottom with mozzarella, top with half the mushrooms and green peppers and the garlic. Sprinkle with Parmesan cheese. Roll out smaller dough ball, fold edges with bottom crust, pinch to make a standing rim. Bake near the bottom of a 450 degree oven for about 7 minutes.

Remove from oven, add tomato sauce, remaining mushrooms and green pepper. Sprinkle with oregano, basil, parsley, more crushed garlic and red pepper, if desired.

Return to oven and bake at 400 degrees for about 25 minutes, until pizza is browned and set. If crust edges brown too fast, cover with foil. Remove from oven, add pitted black olives or garnishes to taste. Let stand 10 minutes before cutting. Makes 6 servings.