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CHICKEN ELIZABETH

 

 

 

 

 

6 tbsp. butter

8 boneless chicken breast halves

1 pt. sour cream

8 oz. blue cheese

1 tbsp. Lea & Perrins

3 crushed garlic cloves

Chopped parsley

White pe p per

 

 

Preheat oven to 350 degrees.   Grease 9 x 13 inch b a king dish.   Melt butter in large skillet and brown ch i cken.   Trans f er to prepared dish.   Combine sour cream, bleu cheese, Lea & Per r ins and garlic in b o wl.   Add white pepper to taste.   Spoon over ch i cken.   Bake 45 minutes.   Sprin k le with parsley and

serve over rice or noodles.   Serves 8.

 

 

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------------------- - ---------------- CHICKEN ENCHILADAS

 

 

 

1 chic k e n ( 2-3 lb.) c o oked & boned

1 med. onion, chopped

1 can cre a m of mushroom soup

1 can cre a m of chic k e n soup

1 c. chicken broth

1 sm. can c h opp e d mild gr ee n chili e s

1 pkg. corn tortillas (12)

1 lb. l o ng horn cheese, grated


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