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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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