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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 pepper
Preheat oven
to 350 degrees. Grease 9 x 13 inch baking dish.
Melt butter in large skillet and brown chicken. Transfer to prepared dish. Combine sour cream, bleu cheese, Lea &
Perrins and garlic in bowl.
Add white pepper to taste. Spoon over chicken. Bake 45 minutes. Sprinkle with parsley and
serve over rice or noodles. Serves
8.
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CHICKEN ENCHILADAS
1 chicken (2-3
lb.) cooked & boned
1 med. onion, chopped
1 can cream
of mushroom soup
1 can cream of chicken
soup
1 c. chicken broth
1 sm. can chopped
mild green chilies
1 pkg. corn tortillas (12)
1 lb. long horn cheese,
grated