Heat oven to 350 degrees.   Cook and stir onion in lar g e skillet until tender.

Stir in chicken, 1/4 cup of picante sau c e, c ream cheese and cumin; cook u n til

thoroughly heated.   Stir in 1 cup of cheese.   Spoon about 1/3 cup chic k en mixture in center o f each torti l la; roll up.   Place se a m side down in 12 x 7 inch baking dish.   Top with re m aini n g picante sauce and chee s e .   Bake 15 minutes.

 

 

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CHICKEN & RICE CASSEROLE

 

 

 

 

 

1 c. uncoo k ed rice

1 can cre a m of chic k e n soup

1 pkg. Good Season Italian dressing mix

2 c. boiling water

2 1/2-3 lb. cut up chicken or chicken breasts

 

 

Wash and drain rice.   Spread in 9 x 13 inch baking dish or 3 qu a rt casserole. Mix soup, Italian dr e ssing mix and water.   Stir into rice, salt and pepper, chicken p i eces.   Lay skin side up on t o p of rice mixture.   Cover tightly with

foil and cook for 1 h o ur at 350 deg r ees.   Uncover and cook for 20 minutes longer to dry rice.   Put casserole u n der b r oiler for a few seco n ds to brown chicken.   Serves 6-8.   *Cream of m u shroom soup can be substituted for the cream of chicken soup.

 

 

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SWEET & SOUR CHICKEN


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