Poultry

In a saucepan, melt the butter. Stir in the flour, salt and pepper.

Add chicken brother and milk. Stir constantly until thick and smooth. Add chicken and vegetables. 

 Pour into casserole dish. Top with biscuits made according to package directions.

Bake at 425 degrees about 25 minutes. Biscuits should be done.

Saute the chicken and mushrooms in butter. Save mushroom liquid.

Simmer several minutes, then add flour and mix well. Add sherry, mushroom liquid, milk, Worcestershire sauce, Tabasco sauce and salt. Stir well. 

Simmer 4 to 5 minutes. Serve over rice or toast.

Place chicken breasts in casserole dish. Cover with swiss cheese.

Mix together the wine and soup and then spoon over the chicken.

Sprinkle the stuffing mix over the top and then drizzle with melted butter.

Bake at 350 degrees, about 50 minutes or until chicken is done.

Mix soup, chiles, sour cream, and milk together in a large skillet. Heat until it bubbles.  

 Remove from heat and dip tortillas into mixtures one at a time.  

 Place chicken onto tortillas and roll, then place into a baking dish sprayed with cooking spray. Cover with foil. 

Bake at 350° for 30 minutes. Remove from oven, sprinkle with grated cheese, and serve with additional sour cream and guacamole, if desired.