Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Prepare the Filling:

• Sauté the chopped onion in butter until softened.
• In a mixing bowl, combine the cooked and diced chicken, sautéed onion, softened cream cheese, and chopped green chilies.

Assemble the Enchiladas:

• Spoon the chicken mixture onto each flour tortilla and roll up tightly.
• Place the rolled tortillas seam side down in a greased Pyrex baking dish.

Prepare the Sauce:

• In a separate bowl, combine the cream of chicken soup, water, and sour cream.
• Pour the sauce over the top of the rolled tortillas.

Bake the Enchiladas:

• Bake in the preheated oven for 35 to 40 minutes, or until the enchiladas are hot and bubbly.

Add the Cheese:

• Sprinkle shredded cheddar cheese over the top of the enchiladas.
• Return to the oven and heat until the cheese is melted.

Serve:

• Serve the enchiladas hot, accompanied by rice and beans if desired.

Note:

• Enchiladas may be frozen before adding cheese.
• A dd cheese when reheating.

Prepare the Aromatics:

• Cut the cooking onions, ginger, and garlic into smaller pieces.
• Place them in a food processor and mince finely.

Make the Curry Paste:

• Mix the curry powder with some water to form a paste.

Cook the Aromatics:

• Heat the cooking oil in a non-stick Dutch oven over medium heat.
• Stir-fry the minced onion, ginger, and garlic mixture until fragrant.

Add the Curry Paste:

• Add the curry paste to the Dutch oven and stir-fry, mixing well for about 2 minutes.

Add Chicken and Potatoes:

• Add the chicken drumsticks and quartered potatoes to the Dutch oven.
• Mix well.
• Cook, covered, for about 2 minutes.

Add Sour Cream and Water:

• Add the sour cream and 1 cup of water to the pot.
• Mix well.
• Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 30 minutes or until the chicken and potatoes are tender.

Serve:

• Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.

Pound the Chicken:

• Pound the chicken breasts flat and set aside.

Prepare the Mushroom Sauce:

• In a large skillet, melt the butter over medium heat.
• Saute the chopped shallots until they are translucent.
• Add the sliced mushrooms and saute for 2 to 3 minutes.
• Add the Chardonnay and lemon juice; let it simmer for 6 to 7 minutes until the liquid reduces slightly.

Cook the Chicken:

• Dredge the pounded chicken breasts in flour and season if desired.
• In a separate frying pan, heat the vegetable oil over medium heat.
• Saute the chicken breasts in the oil until they are golden brown and cooked through.

Finish the Sauce:

• Add the heavy cream to the mushroom mixture and heat until the sauce thickens and reduces slightly.

Serve:

• On warm serving plates, place the cooked chicken breasts.
• Spoon the mushroom and cream sauce over the chicken.
• Sprinkle with chopped parsley and serve immediately.

• Preheat the Oven:
• Preheat the oven to 350°F (175°C).
• Prepare the Soup Mixture:
• In a mixing bowl, combine the cream of chicken soup and Hellmann’s mayonnaise.
• Assemble the Casserole:
• Grease a 9″ x 13″ baking dish.
• Place half of the crushed Wheat Thins in the bottom of the baking dish.
• Spread half of the soup and mayonnaise mixture over the Wheat Thins.
• Layer the asparagus, water chestnuts, diced chicken, and grated cheddar cheese on top.
• Spread the remaining soup and mayonnaise mixture over the layers.
• Prepare the Topping:
• Melt the butter or margarine.
• Combine the melted butter with the remaining crushed Wheat Thins.
• Sprinkle this mixture evenly over the casserole.
• Bake the Casserole:
• Bake in the preheated oven for 35 to 40 minutes, or until hot and bubbly around the edges.

Marinate the Chicken:

• In a large bowl, mix the white wine, soy sauce, and garlic powder.
• Add the chicken pieces, stir to coat, and marinate for 1 hour in the refrigerator.
• After marinating, drain the chicken, reserving the marinade.

Prepare the Chicken:

• In a shallow dish, mix the flour, salt, and pepper.
• Lightly dredge each piece of chicken in the flour mixture.

Cook the Chicken:

• Heat the vegetable oil in a large frying pan over medium heat until moderately hot.
• Add the chicken pieces and cook, turning, until browned on all sides.

Make the Sauce and Simmer:

• Add the honey to the reserved marinade and mix well.
• Pour the honey-wine sauce over the browned chicken in the pan.
• Cover and simmer for about 15 to 20 minutes, or until the chicken is tender.

Serve:

• Transfer the chicken to a serving platter and spoon the sauce over it.
• Serve over buttered noodles.

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Arrange the Chicken:

• Arrange the halved chicken breasts in a shallow baking dish, ensuring that the pieces do not overlap.
• Cover the chicken with the drained sliced mushrooms.

Prepare the Sauce:

• In a mixing bowl, combine the undiluted cream of mushroom soup, sherry wine, and sour cream.
• Blend well.
• Pour the mixture over the chicken, ensuring it is completely covered.

Bake the Dish:

• Dust the top with paprika.
• Bake in the preheated oven for 1 1/2 hours until the chicken is tender and the sauce is bubbly.

Preheat the Oven:

• Preheat the oven to 325°F (165°C).

Season and Saute the Chicken:

• Season the chicken pieces with salt and pepper.
• In a large skillet, saute the chicken in butter or margarine until golden brown.

Bake the Chicken:

• Transfer the chicken and drippings to a casserole dish.
• Cover the chicken with milk.
• Cook slowly in the preheated oven for about 30 minutes, or until the chicken is tender.

Add Flavorings:

• Add the chopped parsley and sherry to the casserole dish.
• Cook for an additional 5 to 10 minutes.

Finish with Sour Cream:

• Add the sour cream to the casserole and stir it into the gravy.
• Return the casserole to the oven and cook for another 5 minutes or more, checking for doneness.

Marinate the Chicken:

• Rinse the chicken breasts and pat dry.
• In a large bowl, combine the sour cream, lemon juice, salt, Worcestershire sauce, garlic salt, paprika, and pepper.
• Roll the chicken breasts in the sour cream mixture until well-coated.
• Place them in the bowl and top with any remaining sour cream mixture.
• Cover the bowl and refrigerate overnight.

Prepare for Baking:

• Preheat the oven to 350°F (175°C).
• Remove the chicken breasts from the sour cream mixture, taking up as much of the mixture as possible.
• Roll the chicken breasts in the breadcrumbs to coat well.
• Place the coated chicken breasts in a baking dish.

Bake the Chicken:

• Mix the melted margarine and butter together.
• Pour half of the melted butter and margarine mixture over the chicken breasts.
• Bake in the preheated oven for 45 minutes.
• Pour the remaining butter and margarine mixture over the chicken breasts and bake for an additional 5 minutes.

Bake the Squash:

• Preheat the oven to 350°F (175°C).
• Place the halved acorn squash cut-side down in a baking dish filled with 1 inch of water.
• Bake for 45 minutes or until the squash is tender.
• Remove the squash from the oven, brush the insides with 2 tablespoons of melted margarine mixed with maple syrup.
• Return to the oven and bake for an additional 5 minutes.

Prepare the Chicken:

• While the squash is baking, melt 2 tablespoons of margarine in a skillet over medium heat.
• Add the cubed chicken breasts and cook slowly until fully cooked, seasoning with pepper and garlic powder to taste.

Cook the Rice:

• In a medium pot, cook the long grain rice in the chicken broth according to package instructions.
• Once the rice is done, stir in the raisins, sliced almonds, grated orange peel, and cooked chicken.

Assemble the Dish:

• Scoop the chicken and rice mixture into the baked acorn squash halves, using the squash as bowls.