Place the chicken breasts in a baking dish, cover with wax paper, and place in the microwave on high. Cook for 13 to 14 minutes until tender. Cut the chicken into bite size cubes. Add the onion, chilies, sour cream and seasonings. Put 1/3 cup of the mixture into the center of each toirtilla and roll up. Place the rolled torillas into a greased 12' x 13' casserole dish.

For the sauce, mix together the enchilada sauce and the mushroom soup. Pour this over the rolled tortillas. Top with the grated cheese. Microwave for 11 to 12 minutes, turning the dish after 5 minutes. Serves12.

Created and submitted by Carrie Bellamy Jacobsen


Chicken Divan

	2 cups broccoli	1 cup mayonnaise
	1 cup rice (optional)	1 tablespoon lemon juice
	4 chicken breasts	1/2 teaspoon curry powder (optional)
	2 cans cream of chicken soup	1/2 cup Cheddar cheese, shredded

Cook and cool the chicken, and cut into pieces. Cook the broccoli and drain. Mix the sop , mayonnaise, lemon juice, and curry powder. layer cooked rice, chicken, broccoli, and sauce, then sprinkle the top with cheese. Bake at 350 degrees until bubbly or microwave for about 20 minutes. Serves 4.

Created and submitted by Ruth Ann Thompson


Barbeque Chicken and Noodles

	1/2 cube butter	1 chicken breast per person
	1 package onion soup mix	1 cup hickory flavored barbeque sauce

While the oven is preheating to 350 degrees, melt the butter in a flat casserole dish. Stir in the soup mix and barbeque sauce. Add the chicke and turn to coat both sides evenly. Bake at 350 degrees for 1 hour. This makes a great sauce to serve over the noodles. Serves 6

Created and submitted by Louise Jacobsen Rike