Buffalo drumsticks and sauce

Ingredients

12 drumsticks

2/3 cup hot pepper sauce (such as Frank's RedHot)

1/2 cup butter

1.5 T white vinegar

1/4 tsp Worcestershire sauce

1/4 tsp cayenne pepper (I omit this)

1/8 tsp garlic powder

Blue cheese dressing for dipping

Carrot sticks as a side

Directions

1. Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover, and bring to a boil. Place the drumsticks in the steamer basket, cover, reduce heat to medium and steam for 10 minutes. 

2. Remove the drumsticks from the basket and carefully pat dry. Lay out the drumsticks on a cooling rack set in a cookie sheet lined with first tin foil then paper towels and place in the refrigerator to dry, about 1 hour.

3. Preheat oven to 450 F. Remove the paper towels on the pan, leaving the tin foil. Remove most of the skin. Roast on the middle rack of the oven, about 20 minutes. Turn the drumsticks over and cook another 20 minutes, or until the meat is cooked through. 

4. While the chicken is roasting, in a small saucepan, combine the hot sauce, butter, vinegar, Worcestershire sauce, and garlic powder. Bring to a simmer over medium heat while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

5. When drumsticks are cooked, place in a bowl and pour Buffalo sauce over them and toss to coat. Serve warm with blue cheese sauce for dipping and carrot sticks.

Creamy Tomato Slow-Cooker Chicken

Photo credit Betty Crocker

Ingredients

1 lb boneless skinless chicken thighs

2 cloves garlic, finely chopped

1-1/2 tsp dried basil leaves

1/2 tsp dried oregano leaves

1/2 tsp salt

1/4 tsp pepper

1 jar (15 oz) Alfredo sauce (or dairy free Alfredo sauce, see recipe below)

1 can (14.5 oz) diced tomatoes, drained

1 can (8 oz) tomato sauce

2 T cornstarch

2 T water

Alfredo Sauce

6 cloves garlic

1/3 cup raw cashews

2 cups cauliflower florets

1-3/4 cups chicken stock

1 tsp nutritional yeast

1/4 tsp white pepper

1/2 tsp salt

Directions

1. Combine cashews, cauliflower, and chicken stock to a medium saucepan. Bring to a boil, then add nutritional yeast, pepper, and salt. Simmer for 20 minutes.

2. Carefully add 1/2 of mixture to Blendtec (make sure to include at least 1 cup of the chicken stock). Press the Soup button. Add the garlic and the remaining cauliflower mixture. Press Soup button to blend again. 

3. Spray 3-4 quart slow cooker crock with cooking spray. Arrange chicken in bottom of slow cooker. Top with garlic, basil, oregano, salt, and pepper.

4. In jar of blender, add diced tomatoes and tomato sauce to alfredo sauce. Pulse to blend until just combined. Pour mixture over chicken.

5. Cover, cook on Low heat for 5-6 hours.

6. 10 minutes before serving, in a small bowl stir together cornstarch and water. Stir into mixture in slow cooker. Increase heat setting to High. Cook uncovered 5-10 minutes longer.

7. Serve over brown rice or pasta.

Chicken Alfredo pasta

Ingredients

1/2 box of rotini pasta

2 chicken breasts, cubed and cooked

1/3 lb ground sausage, browned

1 jar Alfredo sauce

1/2 jar marinara sauce

Italian seasoning

Onion powder

Garlic powder

Parmesan cheese

Directions:

1) Boil pasta

2) Cube and cook chicken breasts, salt and pepper to taste; brown sausage. 

3) mix sauce together: 1 jar white sauce, 1/2 jar red sauce, Italian seasoning, onion powder, and garlic powder. 

4) Assemble by layering pasta, then chicken and sausage, then sauce, then top with shredded Parmesan cheese

5) Bake in oven for 15 minutes, or until heated through and cheese is melted. 

Chicken Meatballs

Chicken Meatballs From Spunky Coconut

Ingredients

• 1 cup zucchini, chopped (about 1 zucchini)
• 1 cup carrots, chopped (about 2 carrots)
• ½ cup parsley, coarsely chopped
• 3 medium cloves garlic
• ¼ cup blanched almond flour
• 1 large egg
• 1 pound boneless skinless chicken breasts
• 1 teaspoon celtic sea salt
• ½ teaspoon ground black pepper
• ¼ teaspoon chili powder

Instructions

1. Preheat oven to 350°
2. In a food processor, pulse together the zucchini, carrots, parsley and garlic
3. Add almond flour, egg, and chicken
4. Then add salt, pepper and chili powder and process until thoroughly combined
5. Drop tablespoon sized balls of the chicken mixture onto a parchment lined baking sheet
6. Bake meatballs for 20 to 25 minutes
7. Serve

Baked Sweet and Sour chicken

from Mel's Kitchen Cafe

Seriously the most tender chicken I've ever made. (I usually way overcook my chicken.)

Not my photo

Ingredients

Chicken:

2 boneless, skinless chicken breasts

salt and pepper

1 cup cornstarch

2-3 large eggs, beaten

1/4 cup vegetable oil

Sauce:

1 cup granulated sugar

1/2 cup ketchup

1 cup apple cider vinegar (I used Rice vinegar)

2 T soy sauce

2 tsp garlic salt

Directions

1. Preheat oven to 325 degrees F.
2. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziplock bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken.
3. Wisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.
4. Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through. Place the chicken pieces in a single layer in a 9x13-inch baking dish and repeat with the remaining chicken pieces.
5. Mix the sauce ingredients together in a medium sauce pan and pour half over the chicken. (Reserve the other half for extra sauce.) Bake for 30-40 minutes, turning the chicken once or twice while cooking to coat evenly with sauce.
6. Heat the remaining sauce in the pot at a simmer for 8-10 minutes until it reduces and thickens.
7. Serve over hot, steamed rice.

Ranch chicken tacos

Ingredients

3 cups cooked chicken, either shredded or from a rotisserie chicken

1 packet taco seasoning

1/2 cup ranch dressing

Optional toppings: tomatoes, olives, onions, peppers, shredded cheese, sour cream.

Directions

1. Sprinkle chicken with taco seasoning and mix well. Then mix in ranch dressing. Can be heated or eaten cold. Place onto tortillas or taco shells and add additional toppings.

Sweet, Sticky Chicken stir-fry

Ingredients

2 skinless boneless chicken breasts, cut into 1 inch pieces

2/3 cup flour

1 tsp salt

2 T brown sugar

1/4 cup honey

1/2 cup reduced sodium soy sauce

4 tsp chopped fresh ginger root (or 1/2 tsp ground ginger)

4 tsp minced garlic

2 T hot sauce

salt and pepper to taste

2 T olive oil

1 head of broccoli

2 carrot, sliced into coins

2 cups brown rice, cooked

Directions

1. Steam broccoli and carrots for 5-10 minutes, until tender.

2. Place flour and salt in gallon ziplock bag. Dredge chicken pieces in flour, then place in pan with heated oil. Sear chicken then turn down heat and continue to cook until cooked through. Remove chicken from pan.

3. Mix together brown sugar, honey, soy sauce, ginger, garlic, and hot sauce in a small bowl.

4. Pour sauce into pan previously used for chicken. Simmer uncovered until sauce thickens. Return chicken to the pan, add steamed broccoli and carrots, and coat to stir.

5. Serve over brown rice.

Better Copycat Costco Chicken Bake

All of the copycat recipes I found online just called for salad dressing of some sort. I find that when I make white ranch pizza sauce using straight salad dressing it's too strong for my taste. Luckily, a Costco employee posted a comment with a more accurate recipe. Oh my was it spot on! I kind of had to guess ingredient amounts, though, so bear with me. (And can you tell I have no clue how to write and publish a recipe???)

Ingredients for final bake 

Each bake ends up being almost 12 inches long

1 recipe of pizza dough (see here for my favorite recipe)

3 chicken breasts, cubed and cooked

1 cup mozzerella cheese

1 cup cheddar cheese 

1/2 cup diced green onions

1/2 cup bacon crumbles

2 cups medium-thick ranch white sauce (see below)

Roll out pizza dough until 1/4" thick and cut into 4 squares or rectangles. (The pizza dough recipe I use makes an 11" x 17" pizza dough so if you bought crust dough at the store it might be a different size, resulting in a different quantity of chicken bakes you can make.) In a medium mixing bowl, mix all ingredients together (except pizza dough, duh...) and spoon a quarter of the mixture onto each piece of dough. Roll up, leaving ends open somewhat as the rolls will lengthen as they cook. Sprinkle with shredded cheese. Bake at 425 F until lightly browned and you can hear the sauce inside sizzle. (If the end is still open it will start to bubble out a tiny bit.)

Ingredients for medium-thick ranch white sauce:

(I took the medium white sauce recipe from my Betty Crocker cookbook and modified it.)

2 T butter

2-3 T all-purpose flour

1/4 tsp salt

dash pepper

1.5 cup milk

3 T ranch dressing powder (1 to 1.5 packets- I just buy it in bulk in bottles that are slightly larger than spice jars)

1. In a small saucepan melt butter over medium heat. Stir flour, salt, and pepper into melted butter until evenly combined with no lumps, making a roux.

2. Stir in milk all at once. Stir constantly to evenly distribute butter-flour mixture.

3. Stir the sauce over medium heat until the mixture bubbles across the entire surface and thickens.

4. Add 3 T ranch dressing powder and continue to cook and stir sauce 1 minute longer to completely cook flour.

Betty Crocker's Creamy Chicken Enchiladas

My aunt gave me the Betty Crocker "New Cookbook" (the edition printed in 1996) and this was one of the first recipes I started making in college. It became so much of a staple I even memorized the page number (#408). Recently while we were moving I didn't have access to my book so I called my sister and asked her to take a picture of the page number and text it to me so I could make them. It worked perfectly!

Ingredients

1/4 cup chopped pecans (optional- I leave them out)

1/4 cup chopped onions

2 T butter

1 (4 oz) can diced green chili peppers

1 (3 oz) package cream cheese, softened

1 T milk

1/4 tsp ground cumin

2 cups chopped cooked chicken

12 (7 in.) flour tortillas

1 (10.75 oz) can condensed cream of chicken or mushroom soup

1 (8 oz) carton of sour cream

1 cup milk

1 cup shredded Monterey Jack cheese

2 T chopped pecans (optional- I leave them out)

1 can large olives, chopped (I added this ingredient, they're not in the original)

Directions

1. In a skillet cook the 1/4 cup pecans (if using) and the onion in butter over medium heat till onion is tender and pecans are lightly toasted. Remove skillet from heat. Stir in 1 T of the canned green chili peppers. (When I don't feel like sauteed onions - like when I'm pregnant - I skip this step, and just add the 1 T of chili peppers when combining everything in step 2 and just add onion powder.)

2. (I like to pour a little of the cream sauce from step 3 to coat the bottom before placing in the tortillas.) In a medium mixing bowl combine softened cream cheese, the 1 T milk, cumin, and half the chopped olives; add nut mixture and chicken. Stir till combined. Spoon about 3 T of the chicken mixture onto each tortilla near edge; roll up. Place filled tortillas, seam sides down, in a 3-quart rectangular baking dish.

3. In a medium mixing bowl combine soup, sour cream, the 1 cup milk, remaining chopped olives, and remaining canned chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake in a 350 degree F oven for about 35 minutes or till heated through. Remove foil. Sprinkle enchiladas with Monterey jack cheese and the 2 T pecans. Return to oven and bake about 5 minutes more or till cheese melts. 

Baked Honey Mustard Chicken

from Allrecipes.com

Ingredients:

6 skinless, boneless chicken breasts

1/2 cup prepared mustard

1/4-1/2 cup honey

1 tsp dried basil

pinch of paprika

1/2 tsp dried parsley

salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F.

2. Place chicken breasts in lightly greased 9x13 inch baking dish. Sprinkle with salt and pepper to taste. 

3. In a small bowl combine the mustard, honey, basil, paprika, and parsley. Mix well. Pour mixture over chicken. (It works best if the chicken is somewhat submerged in the sauce, so if making a small amount, use a smaller bowl or dish to keep the chicken close together.)

4. Bake in preheated oven for 30 minutes. Turn chicken pieces over and bake for an additional 10-15 minutes. 

I once used dijon mustard and it tasted NASTY! Stick with regular mustard.

Chicken Tikka Masala

from Allrecipes.com

Ingredients

1/4 cup plain greek yogurt (sub with soy or coconut yogurt for dairy free)

2 tsp garam masala

2 tsp paprika

1/2 tsp ground black pepper

1/2 tsp salt

1/2 tsp chili powder (or just a dash if you're a wimp like me)

1/2 tsp ground coriander

1 lb boneless, skinless chicken breasts, cubed

1/2 bag frozen peas and carrots
1/2 bag frozen cauliflower

3 T olive oil

1 tsp cumin seeds (I use a little less ground cumin)

1/2 large onion, chopped

3 cloves garlic, minced

1 T grated fresh ginger (I use 1 tsp ground ginger)

1 green chili pepper, minced (I prefer Anaheim or Poblano, they're less spicy)

1 can diced tomatoes

1 can tomato paste

1 tsp garam masala

1/2 tsp ground coriander

1/2 tsp ground tumeric

1 can coconut milk

salt to taste

1/2 bunch cilantro for garnish

Directions

1. Combine 1/4 cup yogurt, 2 tsp garam masala, 2 tsp paprika, 1/2 tsp black pepper, 1/2 tsp salt, dash of chili pepper, and 1/2 tsp coriander in a large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator for 2+ hours.

2. Preheat oven to 450 degrees F. Dump chicken and marinade into glass baking dish. Bake in preheated over for 10 minutes, then stir and bake for another 10 minutes, or until chicken is no longer pink. Remove and set aside.

3. In a large sauce pan, boil according to package directions 1/2 bag frozen peas and carrots and 1/2 bag frozen cauliflower. When done, drain and set aside.

3. While vegetables are boiling, heat 3 T olive oil in a large skillet over medium heat. Cook and stir 1 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1/2 onion and 1 green chili; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 3 cloves garlic and 1 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 1 can diced tomatoes, 1 can tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.

4. Cook and stir 1 tsp garam masala, 1/2 tsp coriander, and 1/2 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1 can coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 tsp salt and garnish with cilantro.

Amounts for a doubled recipe

1/2 cup plain yogurt
1 T + 1 tsp garam masala
1 T + 1 tsp paprika
1 tsp ground black pepper
1 tsp salt
1 tsp chili powder
1 tsp ground coriander
2 lbs chicken

1 bag frozen peas and carrots
1 bag frozen cauliflower

1/4 olive oil
2 tsp cumin seeds
1 large onion
6 cloves garlic
2 T grated fresh giner
2 green chili peppers

2 cans diced tomatoes
2 cans tomato paste
2 tsp garam masala
1 tsp ground coriander
1 tsp ground tumeric

1-2 cans coconut milk
1 tsp salt
1 bunch cilantro for garnish

Directions for doubled recipe

1. Combine 1/2 cup yogurt, 4 tsp garam masala, 4 tsp paprika, 1 tsp black pepper, 1 tsp salt, dash of chili pepper, and 1 tsp coriander in a large bowl. Add chicken and toss to coat. Cover and marinate in refrigerator for 2+ hours.

2. Preheat oven to 450 degrees F. Dump chicken and marinade into glass baking dish. Bake in preheated over for 10 minutes, then stir and bake for another 10 minutes, or until chicken is no longer pink. Remove and set aside.

3. In a large sauce pan, boil according to package directions 1 bag frozen peas and carrots and 1 bag frozen cauliflower. When done, drain and set aside.

3. While vegetables are boiling, heat 6 T olive oil in a large skillet over medium heat. Cook and stir 2 tsp cumin seeds until lightly toasted and aromatic, about 3 minutes. (If you're using ground cumin, wait until you add the onion.) Add 1 onion and 2 green chilis; cook and stir until onion and chilis begin to soften, 4 to 5 minutes. Stir in 6 cloves garlic and 2 T fresh grated ginger and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir 2 cans diced tomatoes, 2 cans tomato paste, and water (if needed) into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.

4. Cook and stir 2 tsp garam masala, 1 tsp coriander, and 1 tsp tumeric into the tomato mixture. Mix in the cooked chicken and cooked vegetables, add 1-2 cans coconut milk, and stir to coat. Cover and let simmer for 10 minutes. Season with 1 tsp salt and garnish with cilantro.

Crispy Chicken Tortilla Rollups

Ingredients:

1 (12 oz.) can cooked shredded chicken

1/2 cup jack cheese, shredded

1/2 cup cheddar cheese, shredded

1/2 cup corn kernels

1-2 sliced green onions

2 minced garlic cloves

1/3 cup salsa

1 tsp cumin

juice from 1/2 lime

1 tsp salt

1/2 cup plain greek yogurt

10 large flour tortillas

1/3 cup olive oil

2 gloves minced garlic

1 large avocado

1/2 cup plain greek yogurt

juice from 1/2 lime

1/2 tsp salt

1/2 tsp chile powder

Directions:

1. Heat olive oil and 2 cloves minced garlic in a small saucepan over medium heat. When the oil is hot, turn off the heat and let the garlic infuse into the oil for 5-10 minutes, until ready to use.

2. Preheat oven to 400 degrees F. Make the chicken filling by combining the following ingredients in a bowl: chicken, cheese, corn, green onion, garlic cloves, salsa, cumin, lime juice, salt, and yogurt.

3. Assemble the tortillas by adding about 2 Tbs of the filling along the lower third of each tortilla. Roll up and place seam-side down on a baking sheet lined with parchment. Brush the tortilla rollups with the garlic oil and sprinkle with salt and chili powder. Bake for 8-10 minutes.

4. While the rollups bake, make the avocado cream. Add one large ripe avocado to a bowl and mash until creamy. Add yogurt, lime juice, salt, and chile powder. Stir well to thoroughly combine. Serve on top of baked rollups.

Russian Chicken

From my sister, Annessa.

Ingredients
1 cut up fryer or 4-6 boneless, skinless chicken breasts
1 small bottle Russian Dressing (Anything red will do, like Catalina, but Russian is best)
1 envelope dry onion soup mix
1 small jar apricot jam, good and chunky

Place chicken in a 9 x 13" pan.  Mix jam, dressing and soup mix together; pour over chicken.  Bake at 400 deg. for 45-60 minutes, until chicken is done and mixture is bubbly hot.  Periodically throughout the baking, I spoon some of the sauce over the chicken.

Chicken Divan

Ingredients

2 bags frozen broccoli

2 cups cooked, cubed chicken (or two cans of chicken breasts)

2 cups cooked brown rice

2 can cream of mushroom soup

3/4 cup sour cream

1/2 cup milk

1 T lemon juice

1-2 cups grated cheese

2-3 pieces of bread, buttered and crumbled in food processor

Directions

Place cooked rice in bottom of 9x13 pan (3 or 4 qt. casserole dish). Layer broccoli then chicken over rice. In a medium bowl, mix together soup, sour cream, milk, and lemon juice. Pour over chicken mixture. Top with cheese. Layer buttered bread crumbs over cheese. Bake at 350 degrees F for 30-45 minutes until heated through. (Watch bread crumbs so that they don't burn.)

Zesty Slow Cooker Chicken Barbecue

From Allrecipes.com....of course

Ingredients:

4 boneless, skinless chicken breasts (or equivalent thigh meat)

1 (12 oz) bottle BBQ sauce (I used Sweet Baby Ray's)

1/2 cup Italian salad dressing

2 T Worcestershire sauce

Directions:

1. Place chicken in crock-pot. In a bowl, mix the barbecue sauce, salad dressing, and Worcestershire sauce. Pour over the chicken.

2. Cover, and cook on high for 3-4 hours.

3. When cooked through, shred chicken with two forks. Serve on bread rolls.

Fruity Curry Chicken Salad

Fruity Curry Chicken Salad

Ingredients

• 4 skinless, boneless chicken breast halves - cooked and diced
• 1 stalk celery, diced
• 4 green onions, chopped
• 1 Golden Delicious apple - peeled, cored and diced
• 1/3 cup seedless red or black grapes, halved
• 1/2 cup chopped toasted pecans
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 3/4 cup light mayonnaise

Directions

1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve! Tastes even better the day after it's made.

Slow Cooker Cilantro Lime Chicken

(recipe courtesy of Allrecipes.com)

A very flavorful shredded chicken recipe. Makes a ton so I freeze the extras for other recipes that call for cooked chicken. I also put this together the night before, store it in the fridge, and then plug the slow cooker in the next morning before church.

Ingredients:
1 (16 oz) jar salsa
1 (1.25 oz) package dry taco seasoning mix
1 lime, juiced (or 2 T lime juice)
3 T chopped fresh cilantro
3 pounds boneless, skinless chicken breast halves

Directions:
1. Place the salsa, taco seasoning, lime juice, and cilantro into a slow cooker and stir to combine. Add the chicken breast (cut them in half so they marinate and cook more evenly) and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Make into tacos with flour tortillas, shredded cheese, tomatoes, green peppers, onions, sour cream and avocados.

Bisquick Oven Baked Chicken

Oven Baked Chicken

Heat oven to 425°

· 1 T butter

· 2/3 cup Bisquick baking mix

· 1½ tsp. paprika

· 1½ tsp. Lawry's seasoning salt

· ½ tsp. pepper

· 2 ½to 3 ½ lb. fryer chicken, cut up (I use about 3-4 large boneless, skinless chicken breasts, cut in half)

Melt margarine in a rectangle pan (13X9”) in oven. (This really makes the chicken beautifully brown and the perfect texture)

Mix baking mix, paprika, salt and pepper in 1 gallon Ziploc bag.

Coat chicken by shaking in bag a few pieces at a time.

Place in pan, flip once to coat both sides in melted butter and Bake 30 minutes. Turn and bake another 15 minutes.

. 

Pam's Super Easy Enchiladas

A K. family favorite, modified by me. This is now our absolute favorite dinner and we count down the days between when we can have it again (because if we didn't care about a balanced diet, we'd probably eat it daily).

1 package flour medium flour tortillas (10 count) (We prefer the Don Julio brand...)

Enchilada sauce (red or green) - 1 large (20 oz.) can or 2 small (approx. 10 oz.) cans

Shredded Mexican Cheese blend (16 oz. total)

~ 1 cup sour cream

2/3 cup black olives

1/3 cup green olives

2 boneless, skinless chicken breasts

Cube chicken into small pieces and fry in pan with a little olive oil.

Chop black and green olives (I use my food processor because I'm too cheap to buy pre-chopped olives).

Mix cubed, cooked chicken, chopped olives, and sour cream in a bowl.

Pour a small amount of the enchilada sauce on the bottom of a 9 x 13 casserole dish - just enough to cover.

Fill tortillas with chicken mixture and cheese and roll them up. Place in baking dish, seam down. You'll have to fit them in fairly tightly for 10 enchiladas to fit but they should just fit. Pour remaining enchilada sauce over the enchiladas and top with cheese.

Bake at 350 degrees for about 30 minutes - or until heated through and cheese and sauce is bubbling.

Allow to sit for a few minutes after removing from oven. These are excellent as left-overs, also.

Chicken a la King (or The One with the Peas)

½ cup frozen peas

½ cup sliced mushrooms

2 Tb butter

2 Tb flour (3 Tb)

½ Tsp salt

1.25 cup milk

1 beaten egg yolk

1 ½ cup cooked chicken

2 Tb lemon juice

½ Tsp paprika

4 halves English muffins or 1 ½ cups cooked rice

In a sauce pan, melt margarine. Add flour and salt and mix well, keep stiring. Add milk all at once and mix continually with wire whisk until lumps are gone. Cook and stir till thickened and bubbly. Gradually stir ½ cup hot mixture into egg yolk (move by spoonfuls). Return all mixture to saucepan. Stir and cook over medium heat just until it returns to a boil. Add chicken, paprika, lemon juice, half cup frozen peas. Cook and stir for about 5 minutes so peas can cook.

Makes 4 servings.