Ingredients

• 8 boneless chicken breasts
• 2 cans Cream of Chicken Soup
• 8 slices Monterey Jack Cheese
• 1/2 cup Sherry wine or White wine
• 2 cups Pepperidge Farm Herbed stuffing mix (or equivalent)
• garlic powder
• salt and pepper to taste
• a bit of All Season or Tony Cacherie (my staple ingredient for everything!)

Directions

Season your chicken then arrange chicken breasts in a baking pan. Place cheese slices over chicken. Mix the soup and wine together and pour over the chicken. Sprinkle the top generously with stuffing mix. Dot with butter.

Bake at 350°, uncovered, for 55 to 60 minutes.

Ingredients

• 1 package corn tortillas
• 2 cups chicken — cooked and cubed
• 12 ounces cheddar cheese — grated
• 1 can cream of chicken soup
• 1 can cheddar cheese soup
• 1 can tomatoes with green chilies — (Ro-Tel)
• 1 1/4 cups milk
• 1 onion — chopped
• 1 freezer bag — jumbo

Directions

Chop cooled, cooked chicken meat into largish chunks. Tear tortillas into 1-inch wide strips. In a large baking dish, alternate layers of tortillas, chicken meat and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used. Combine the remaining ingredients and pour over the layered mixture. Top with reserved cheese. Cover with plastic wrap, then seal with aluminum foil.

To freeze: flash freeze casserole, then place frozen, covered dish into jumbo freezer bag.

To prepare: thaw casserole before baking. Bake covered casserole at 350-degrees until hot and bubbly. Cut with spatula and serve.

Ingredients

• For filling:
• 1/4 cup vegetable oil
• 1/2 cup flour
• 1 large yellow onion, peeled and
• finely chopped
• 2 (3-lb.) chickens, each cut into 8 pieces (See note.)
• 3 stalks celery, finely chopped
• 1 green bell pepper, cored, seeded and finely chopped
• 2 (4-oz.) cans button mushrooms, drained
• 2 scallions, trimmed and chopped
• 1/2 cup chopped fresh parsley
• tsp cayenne
• Salt and freshly ground black pepper
• For pastry:
• 9 cups sifted flour
• 1 tbl. salt
• 1 3/4 cups vegetable shortening
• 3 cups water
• 3 eggs, lightly beaten, for egg wash

Directions

For filling: Blend oil and flour in a large, heavy pot over medium heat and stir constantly until browned to make a roux. Add onions and cook until golden, about 20 minutes. Add chicken and brown on all sides, then add celery, green peppers and water to cover. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
Remove chicken from pot and set aside to cool. Add mushrooms, scallions, parsley and cayenne to the vegetables in the pot and season to taste with salt and pepper. Simmer, uncovered, for 30 minutes. Mean-while, remove skin and debone chicken, shred and return to pot. When vegetables are cooked, remove pot from heat and set aside to cool. Chill well in refrigerator.
For pastry: Combine 8 cups flour, salt and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal. Mix in 3 cups water, 1/2 cup at a time, until dough forms. Roll out dough on a floured surface into a large rectangle. Spread with 1/2 cup shortening and sprinkle with 2 tablespoons flour. Fold dough onto itself in 3 layers, like a letter. Spread with remaining 1/4 cup shortening, sprinkle with flour and fold into a square. Wrap in plastic wrap and chill overnight.
Preheat oven to 375 degrees. Roll out dough on a floured surface and cut into 10 (7-inch) circles. Fill circles with chilled chicken mixture. Brush edges with egg wash, then fold over to form plump turnovers. Use a fork to seal edges.
Place on a baking sheet and brush with egg wash. Bake until golden, about 30 minutes.
If pies are frozen individually, you do not need to thaw before cooking. Preheat oven to 375 degrees. Space pies on ungreased pan. Place pan on bottom rack of oven and cook for approximately 20 minutes. Then place pan on top rack of oven for an additional 15 minutes or until pies are golden brown. Lift pies from pan with spatula immediately after removing from oven.

Note: Use 6 pounds of chicken breasts if all white meat is preferred. The original recipe states that it makes 10 pies, but I found that it makes about 12 large pies or 18 to 20 medium-size turnovers.

*Aline Garrett began making these savory pies many years ago at her shop in St. Martinville. The flaky crust and incredible seasoning make these meaty, aromatic turnovers well worth the effort.*

Source: The Advocate – Baton Rouge, Louisiana

Ingredients

• 4-6 pieces boneless skinless chicken
• 1 can low-fat cream of mushroom soup
• 2 onions,chopped
• Fat-free milk
• 1 green bell pepper,chopped
• Garlic powder and onion powder
• Dash red or cayenne pepper (optional)
• Salt and pepper to taste
• Water
• 1 cup uncooked long grain rice
• Non-stick cooking spray

Directions

Spray non-stick cooking spray (liberally) in a large pot or electric skillet. Chop onions and bell pepper; put in pot/skillet. Add uncooked rice; stir and cook until vegetables are tender and rice is browned. Wash and season boneless skinless chicken pieces (breasts work best,but thighs are OK). When rice/vegetable mixture is done, put in one can of low-fat cream of mushroom soup. Mix in one can of water and one can of fat-free milk; stir well. Place chicken pieces on top of this mixture. Cover pot/skillet; simmer until liquid is nearly evaporated, stirring occasionally, and chicken pieces are cooked through and tender.

Serves 4-6 people

Ingredients

• 4 thick slices whole grain bread, lightly toasted
• 1 teaspoon honey
• 2 tablespoons creamy mustard blend
• 1/2 pound smoked turkey breast, cubed
• 1 box (10 oz.) Asparagus Cuts
• Lettuce leaves
• 1 large tomato, sliced
• 1/2 cup alfalfa sprouts (optional)

Directions

In small saucepan, cook asparagus according to package directions; drain and rinse under cold water to cool. Drain again.
In large bowl, combine asparagus, turkey, mustard and honey.
To assemble sandwiches, line bread slices with lettuce. Top with turkey mixture, tomato and sprouts, dividing evenly.