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:

• 2½ to 3 lb. chicken thighs
• ¼ cup shortening
• ½ cup flour
• 2 cups thin onion rings
• 1 cup chopped green peppers
• 3 cloves garlic
• 1 (16 oz.) can tomoatoes (drained)
• 1 (8 oz.) can tomato sauce
• 1 (3 oz.) can sliced mushrooms (drained)
• 1 tsp. salt
• ½ tsp. oregano

Preparation:

Melt shortening in large skillet. Coat chicken with flour and cook over medium heat for 15 to 20 minutes (until light brown). Remove chicken and set aside.

Add onion, green pepper, and garlic to skillet. Stir and cook over medium heat until tender. Stir in remaining ingredients. Add chicken. Cover tightly. Simmer for 30 to 40 minutes or until thickest pieces are tender. 

Ingredients:

• Cooked chicken (cut into bite-sized pieces)
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can peas (drained)
• ¼ lb. butter
• 14 oz. milk
• 1 box Stove Top stuffing

Preparation:

Mix all but the stuffing together and place in a casserole dish. Follow Stove Top cook instructions and place the stuffing on top of casserole. Bake at 350° F (175 C°) for 30 - 40 minutes or until bubbly.

Ingredients:

• 4 chicken breasts (cooked)
• 2 pkg. frozen broccoli
• ½ cup shredded sharp cheese
• 1 cup mayonnaise
• 1 tsp. lemon juice
• ¾ tsp. curry powder
• 2 cans cream of chicken soup
• Chinese noodles

Preparation:

Mix mayonnaise, lemon juice, and curry in a dish. Place broccoli in buttered casserole dish; top with chicken, sauce, cheese and Chinese noodles. Bake at 350° F (175° C) for 30 minutes.

Ingredients:

• 4 to 6 pieces cooked chicken
• 10 to 12 pieces flour tortillas
• 1 large carton sour cream
• 1 can green chiles (diced)
• 1 can cream of mushroom soup
• 2 Tbsp. dehydrated onions
• Grated Cheddar cheese

Preparation:

Combine sour cream and soup. Add half of the mixture to chicken, onion, and green chilies. Roll this into flour tortillas. Top with the other half of the sour cream mixture. Top with grated Cheddar cheese. Bake at 350° F (175° C) for 25 to 30 minutes.

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:

• 1 Chicken (cut up)
• ½ cup sour cream
• 1 can mushroom soup
• 1 pkg. onion mix soup
• Chow Mein Noodles

Preparation:

Mix sour cream, soup and soup mix. Pour over chicken pieces in baking dish. Top with noodles. Cook at 375° F (18 for 1 hour, uncovered.

Ingredients:

• 1½ cups sliced celery (3 stalks)
• 1 cup chopped onion (1 large)
• ½ cup butter or margerine
• 1 tsp. ground sage
• 12 cups dry bread cubes
• ¾ to 1 cup chicken broth
• 1 10-12 lb. turkey
• 2 Tbsp. olive oil

Preparation:

Preheat oven to 325° F (162° C).

For stuffing, in a large skillet, cook celery and onion in hot butter over medium heat until tender. Remove from heat. Stir in sage, ½ teaspoon salt and ¼ teaspoon black pepper. Place dry bread cubes in a large bowl; add onion mixture. Drizzle with enough chicken broth to moisten, tossing lightly to combine.

Remove neck and giblets from the turkey. Rinse the inside of the turkey with cold water; pat dry with paper towels. Spoon some of the stuffing loosely into the neck cavity of the turkey. Pull the neck skin to the back of the turkey and fasten it in place with a skewer. Lightly spoon more stuffing into the body cavity. (place any remaining stuffing in a casserole; cover and chill. If desired, for a moister stuffing, drizzle with additional broth. Bake stuffing in casserole alongside turkey about 45 minutes or until heated throughout.) Tie legs to tail with 100%-cotton kitchen strings or tuck the ends of the drumsticks under the band of the skin across the tail. Twist the wing tips under the back.

Place the turkey, breast-side up, on a rack in a shallow roasting pan. Brush with oil; season with additional salt and black pepper. Insert an oven-going meat thermometer into the center of one of the inside thigh muscles, making sure the bulb does not touch bone. Cover turkey loosely with foil. Roast turkey for 2½ hours.

Cut the string or band of skin between the drumsticks so the thigh will cook evenly. Uncover; roast for 45 minutes to 1¼ hours more until meat thermometer registers 180° F (90° C) and an instant-read thermometer inserted in stuffing registers at least 165° F (82° C). Remove turkey from oven. Cover; let stand for 15 minutes before carving. If desired, serve on a platter garnished with small apples and herb springs. Makes 12 to 14 servings.

Ingredients:

• 3 Tbsp. green onion
• 8 Tbsp. butter
• 2 cups minced, cooked chicken
• 6 Tbsp. sherry
• 5 Tbsp. flour
• 2 egg yolks
• 2 cups hot milk
• ¼ tsp. salt
• ⅛ tsp. white pepper
• ½ cup shredded Swiss cheese
• ½ cup mushrooms (sautéed)

Preparation:

Sauté green onion in half the butter until soft. Add chicken; stir over low heat for 2 minutes. Add wine; raise and cook rapidly, stirring constantly, until liquid is almost evaporated. Set aside.

In saucepan, melt remaining butter. Stir in flour; add hot milk and stir rapidly over medium heat until sauce is smooth and thick. Add salt and pepper. Combine egg yolks and cream; stir gradually into sauce. Reduce heat; stir and cook for 1 minute.

Mix half the sauce with the chicken for filling; add mushrooms. Place a large spoonful of filling on lower third of each crepe and roll into cylinders. Arrange rolled crepes side by side in buttered, shallow baking pan, seam side down.

Cover with remaining sauce and sprinkle with cheese. Bake in preheated 375° F (187° C) oven for 10 to 12 minutes or until cheese is melted and sauce is bubbly. Makes enough filling for 20 crepes. 

Ingredients:

• 3 lb. chicken (1½ lb. chicken breast, beef, pork, or lamb can be substituted for chicken. Cut into small pieces)
• 1 medium onion (diced)
• ½ tsp. garlic powder
• Water (as neededed or other liquid)
• 2 Tbsp. shortening or oil
• 2 tsp. paprika
• ½ tsp. black pepper

Optional Additions:

• 1 can beer
• 1 cup white or red wine
• 1 large sliced pepper
• 1 large sliced tomato
• 1 (8 oz.) tomato sauce
• Sliced mushrooms
• Rice
• Noodles 

Melt shortening; brown the onions (just sauté for meats other than poultry). Take off the heat to add the paprika (which burns easily), meat, and spices along with any additions. Simmer on low to medium heat for approximately 1½ hours, adding liquid when necessary. Stir occasionally. Serve over rice or noodles.