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:

• 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.

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