Ingredients:

• 8 boned chicken breasts (skinless)
• Sliced mushrooms
• 2 cans cream of mushroom soup
• 7 oz. white wine
• 2 cups sour cream
• Parpika

Preparations:

Place chicken breasts in baking dish. Cover with sliced mushrooms. Mix cream of mushroom soup, white wine, and sour cream. Pour over chicken. Sprinke with paprika. Bake at 350° F (175° C) for 1 hour.

Ingredients:

• 2 cans cream of potato soup
• 1 (16 oz.) can Veg-All or canned vegetables (drained)
• 2 cups chicken (cooked and cut small)
• ½ cup milk
• ½ tsp. thyme
• ½ tsp. black pepper
• 2 (9 inch) frozen pie crust

Preparation:

Combine the first 6 ingredients. Spoon into prepared pie crust. Cover with top crust; crimp edges to seal. Slit top crust. Bake at 375° F (190° C) for 40 minutes. Cool for 10 minute before serving.

Ingredients:

• 12 chicken breast halves (skinned)
• 1 tsp. salt
• 2 (10 oz.) pkg. frozen chopped spinach
• 1 cup diced onions
• 1 Tbsp. butter or margarine (melted)
• 1 can cream of chicken soup
• ¾ cup milk
• 3 (4 oz.) cans of diced green chiles (drained)
• 3 (8 oz.) containers sour cream
• 3 cups shredded Monterey Jack cheese
• 16 flour tortillas

Preparation:

Place chicken in a Dutch oven; add salt and water to coveer. Bring to boil; cover, reduce heat, and simmer for 40 minutes or until tender. Remove chicken; let cool slightly. Bone chicken; dice and set aside.

Cook spinach according to package directions; drain well and reserve 1 cup spinach broth. Set aside. Sauté onion in butter in Dutch oven until tender. Stir in spinach and chicken; set aside.

Cobmine soup, reserved spinach broth, milk, green chiles, sour cream and half cheese in a bowl; mix well. Stir half of sauce mixture into chicken mixture. Reserve remaining sauce.

Spoon chicken mixture evenly down center of each tortilla; roll up tortillas and plac,e, seam-side down, into 2 lightly greased 13x13x2 inch baking dishes. Spoon remaining sauce over tortillas. Bake, uncovered at 350° F (175º C) for 25 minutes. Sprinkle with remaining cheese; bake for an additional 5 minutes. Yields 4 to 6 servings per casserole.

Ingredients

• 1 pkg. flour tortillas
• 3 cups shredded Cheddar cheese
• 4 split chicken breasts (cooked, chopped, and cooled)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• ½ cup chopped green pepper
• ½ cup chopped onion
• 1 can Ro*Tel tomatoes (can substitute 1 cup Pace picante sauce)

Preparation:

Grease a 9x13 inch pan. Tear ½ of the tortillas into large pieces and line the bottom of the pan. Combine chicken, both soups, onions, and peppers in a bowl. Spread ½ of this mixture on top of the tortillas. Top this with ½ of the cheese. Repeat the process. Then pour the can of tomatoes over the top  of the casserole and bake at 375° F (190º C) for 30-40 minutes. Top with chopped lettuce and more picante sauce.

Ingredients:

• Boneless, skinned chicken breasts
• ½ cup soy sauce
• ½ cup white wine
• 1 cup water
• 1 Squeeze of lemon juice
• Minced garlic or garlic powder (optional)

Preparation:

Mix together and marinate in refrigerator for several hours - overnight is best. Grill until done

Ingredients:

• 2 cups tomato sauce
• 1 cup orange juice
• 4 tsp. onion powder
• 2 tsp. cinnamon
• 2 tsp. garlic powder
• 2 tsp. red pepper, crushed
• 2 ½ lb. chicken breasts (boned and skinned)

Preparation:

Combine and marinate overnight in refrigerator. Grill for about 3 minuted on each side.

Ingredients:

• 3 cups chicken, cooked and diced
• 2 cups cauliflowerets
• 1/2 cup lowfat plain yogurt
• 1/2 tsp. pepper
• 2 tbsp. lowfat salad dressing
• 1/4 cup onions ( chopped )
• 1/4 cup radishes ( sliced )
• 1 tsp dillweed
• 1/8 tsp. salt

Preparation:

Mix together chicken, cauliflowerets, radishes and onions. Stir together in a seperate bowl yogurt, salad dressing, dillweed,salt and pepper. Toss with chicken mixture.