2 cups water
1 cup dry white wine
1 teaspoon dried tarragon leaves
1 package Knorr vegetable soup mix
2 whole chicken breasts, halved, skinned and boned
2 cups noodles, cooked and drained
1 cup sour cream

In large skillet bring first three ingredients to boil over medium-high heat. Stir in soup mix, boil five minutes. Add chicken; reduce heat. Cover and simmer 10-12 minutes or until chicken is tender. Arrange noodles in heated serving dish. With slotted spoon, remove chicken and vegetables. Arrange over noodles. Cover, keep warm. Boil pan liquid rapidly over high heat 10 minutes or until reduced to about 1/2 cup. Reduce heat to low. Stir in sour cream. Stirring constantly, cook 3-4 minutes or until heated (do not boil). Spoon over chicken and noodles. From the Knorr Recipe Collection.

1/4 cup butter
6 tablespoons flour
1 cup milk
2 cups chicken broth
3 cups cut up chicken
1/4 teaspoon rosemary
1/4 teaspoon savory
1 tablespoon minced parsley
1 teaspoon salt
1/4 teaspoon pepper
2 cups thinly sliced cooked carrots
2 cups cooked green peas

For the Pastry:
1-1/4 cups sifted flour
1/2 teaspoon salt
1/3 cup shortening
1/3 cup ice water

For the Glaze:
1 egg yolk mixed with 1 tablespoon cold water

Melt butter in a large saucepan over moderate heat; blend in flour, add milk and broth and heat, stirring until thick. Add chicken and seasonings. Cover and simmer 5-10 minutes, stirring occasionally. Cool to room temperature. Mix in carrots and peas and spoon into an ungreased two quart casserole.

Place flour and salt into a shallow mixing bowl and cut in shortening with a pastry blender until mixture resembles corn meal. Sprinkle water over surface, 1 tablespoon at a time, and mix in lightly and quickly with a fork until pastry holds together. Shape gently into a ball on a lightly floured pastry cloth, then flatten into a circle about 1 inch thick evening up rough edges. Gently roll into a circle about 3 inches larger than the casserole dish.

Make 3 V-shaped steam slits near center. Dampen casserole rim, fit pastry on top, roll pastry edges under even with rim and crimp to seal. Brush with glaze, being careful not to cover slits. Bake at 425 for 30-40 minutes until browned and bubbly (place a piece of foil on rack under casserole to catch drips). To serve, cut wedges of pastry and ladle chicken mixture on top.

18 whole chicken legs
3 cloves garlic
1-1/4 pkg. brown sugar
1 cup soy sauce
1/2 teaspoon ginger
2 cans pineapple
1 teaspoon cooking oil

Combine all ingredients and stir. Pour over chicken legs in large baking dish. Bake in 400 F oven for 40 minutes. Marinate overnight in refrigerator. When ready to serve, heat on grill until hot and crispy.

3 white chicken breasts, split, skinned and boned
6 slices (about 6 ounces.) boiled ham
2 tablespoons butter or margarine
1 can cream of chicken soup
1/4 cup Chablis or other dry white wine

Place chicken between two sheets of waxed paper; flatten with flat side of a knife. Top each with a slice of ham. Roll up. Secure with wooden picks. In a skillet, brown roll ups in butter. Stir in soup and wine. Cover, cook over low heat for 20 minutes or until tender. Stir occasionally. Serve with asparagus if desired. Makes 6 servings.

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.