This is surprisingly good: RITZ CRACKER CHICKEN CASSEROLE 1/4 c. chicken broth 1 (3 lb.) stewing chicken, cooked and chopped 1 pt. sour cream 1 can cream of chicken soup Combine above items and place in a casserole. 3 c. Ritz crackers, crushed Mix butter and Ritz crackers and sprinkle on top of chicken mixture. Bake at 350 degrees for 20 to 25 minutes.

Chicken Enchiladas: INGREDIENTS: * 12 corn tortillas * 4 cups green chile sauce, recipe below * 3 cups cooked minced chicken * 1 pound shredded Monterey Jack cheese * 1/4 cup minced onion * 1 to 2 cups sour cream * salt to taste * green chile sauce Green chile sauce: 1/4 cup olive oil 1 clove garlic, minced 1/2 cup minced onion 1 tablespoon flour 1 cup water 1 cup chopped green chiles salt to taste Saute garlic and onion in oil in a heavy saucepan. Blend in flour; add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes. PREPARATION: Heat tortillas on griddle or in microwave or heat in oil until flexible; cover with a towel and keep warm. Make green chile sauce. Mix one cup chile sauce with the minced chicken. Put 1/4 cup of the mixture on each tortilla and roll up. Place tortilla rolls, seam-side down, in a baking dish, cover enchiladas with shredded cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350° for about 20 minutes. Top with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.

Here's a very different one that I love! Polly's Cheesy Chicken Broccoli Rice Skillet: 1 lb. boneless, skinless chicken breasts. 1 bunch of broccoli. 1/2 lb bacon, cooked and crumbled 1 8 to 12 oz cheddar cheese 1/2 pint or more sour cream Onion powder 2 TBLS. butter 1 box or envelop of seasoned long grain and wild rice OR chicken flavored rice, the long cook style, not instant. Cut up chicken into 1 to 2 inch chunks. Sprinkle with onion powder. Melt butter in a deep skillet and add seasoned chicken. Cook to brown, over high heat, about 3-5 mins. Add rice mix and seasonings/water, according to package directions. Once boiled, covered and simmering, cut the tender florets from the broccoli into chunks about the size of a quarter to equal about 2 cups or to taste. Use as much or little as you like. With 10 minutes left to cook the rice, add the broccoli florets. Stir, cover, and continue to simmer till rice is done. Uncover, stir, and gently flatten the top with a wooden spoon or spatula. Evenly spread the sour cream to cover. Cover evenly with the cheddar cheese, and top with the bacon bits. Cover and simmer till cheese is completely melted. Remove from heat, let rest a few minutes, then carefully cut and serve with a large egg turner/spatula or wide flat spoon. Yummy. Use your own judgement and taste preference on the amount of cheese, sour cream, and broccoli. Personally, I use a whole pint of sour cream, a 12oz cheddar cheese, and a lot of broccoli, but we love sour cream and cheese in this house. Make it your own. You can also add as much bacon as you like, from a sprinkling to a pound. The store bought refrigerated Hormel real bacon bits are a great time-saver for this recipe, also!

Chicken With Parmesan Coating and Mozzarella Sauce • 4 chicken breast halves • 1 cup soft fine bread crumbs • 1/4 to 1/3 cup Parmesan cheese, fresh shredded • 1/4 teaspoon dried leaf basil • 1 teaspoon dried parsley flakes • dash pepper • 1/4 teaspoon salt • 1 large egg • 2 tablespoons milk • 1 jar (16 ounces) spaghetti sauce or marinara • 1/2 to 1 cup shredded Mozzarella cheese • hot cooked pasta, drained Wash chicken breasts and pat dry. Put a chicken breast half in a food storage bag or place plastic wrap over a chicken breast half; pound chicken lightly to flatten slightly to an even thickness. Repeat with remaining chicken. Set aside. Line a baking sheet with foil; spray with olive oil spray or nonstick cooking spray. Heat oven to 350°. In a food processor, grind the fresh bread crumbs together with Parmesan cheese, basil, parsley, and a dash of pepper and 1/4 teaspoon salt. Pour into a plate or shallow bowl. Beat egg with the milk in a shallow bowl. Dip chicken pieces in egg mixture then coat with crumb mixture. Arrange the chicken pieces on the baking sheet. Bake for 30 minutes, or until juices run clear when pierced with a fork. In a 13x9-inch baking dish, pour about 1/3 of the spaghetti sauce. Arrange the cooked chicken on the sauce; pour remaining sauce over chicken. Sprinkle with Mozzarella cheese. Bake for 15 to 20 minutes longer, or until bubbly and cheese is melted. Serve over hot cooked spaghetti, fettuccini, capellini, or other pasta. Serves 4. ******************************************************* Herb Chicken Bake • 2 cups sour cream • 1 teaspoon dried leaf tarragon • 1 teaspoon dried leaf thyme • 1 teaspoon salt • 1 teaspoon paprika • 1/8 teaspoon garlic powder • 6 to 8 chicken breast halves • 1 cup corn flake crumbs In a bowl combine sour cream with the herbs and seasonings. Dip chicken into sour cream mixture, and then roll in the crumbs. Place chicken breasts, skin side down, in a greased 13x9-inch baking pan. Bake at 350° for 35 minutes. Turn and bake 15 to 20 minutes longer, until chicken is tender and juices run clear. Boneless chicken breasts will take less time. Serves 6 to 8. http://www.dianaskitchen.com/page/poultidx.htm

this is fast, easy and DELICIOUS... Thai style chicken-- 1/3 C chopped green onions--divided 2 garlic cloves, crushed 3 tablespoons hoisin sauce 2 tablespoons peanut butter 1 tablespoon finely chopped ginger 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon fresh lemon juice 1/2 teaspoon hot sauce 8 pieces of chicken 2 tablespoons of chopped cilantro-reserved Mix all together (using 1/4 cup of onions) pour over chicken in a shallow bowl. Bake 375 for 45-50 min. cover with remaining green onions and cilantro--serve with rice...pour the wine. ***note..you can vary the amount of all the ingredients except maybe the sesame oil (which can overpower the dish)