CHICKEN CHOPSTICK RECIPE

2 (10 1/2 oz.) cans cream of mushroom soup
1 (3 oz.) can chow mein noodles
1 can or bag cashew nuts
2 c. diced chicken
1/2 c. water
1 1/4 c. celery, cut up
1/4 c. chopped onion
Dash pepper

Combine water and soup; blend.  Reserve 1/2 of noodles for top of casserole.  Add other noodles to soup mixture with celery, nuts, onion and chicken and toss lightly.  Put reserve noodles on top.  Bake 20-25 minutes in 375-degree oven. 

CHICKEN DIVAN CASSEROLE

4 chicken breasts, boiled & deboned & broken into lg. pieces
1 lg. bunch broccoli, cooked
1 tbsp. lemon juice
1/4 tsp. curry
1 c. mayonnaise
1 can cream of celery soup
1 pkg. shredded Cheddar cheese

Layer chicken pieces on bottom of greased casserole dish.  Then broccoli.  Mix remaining ingredients and pour on top of chicken and broccoli.  Cover with shredded Cheddar cheese.  Bake at 350 degrees for approximately 20-30 minutes. 

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CHICKEN DIABLE

6 chicken breasts
4 tbsp. melted margarine
1/2 c. honey
1/4 c. mustard
1 tsp. salt
1 tsp. curry powder
4 strips well done bacon, crumbled

Bake chicken in 350-degree oven for 30 minutes.  Baste with sauce for the last 15 minutes and finally top with crumbled bacon.  Serves 6. 

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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 pepper

Preheat oven to 350 degrees.  Grease 9 x 13 inch baking dish.  Melt butter in large skillet and brown chicken.  
Transfer to prepared dish.  Combine sour cream, bleu cheese, Lea & Perrins and garlic in bowl.  Add white pepper to taste.  Spoon over chicken.  Bake 45 minutes.  Sprinkle with parsley and serve over rice or noodles.  Serves 8. 

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CHICKEN ENCHILADAS

1 chicken (2-3 lb.) cooked & boned
1 med. onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. chicken broth
1 sm. can chopped mild green chilies
1 pkg. corn tortillas (12)
1 lb. long horn cheese, grated
2-3 tbsp. oleo

Brown chopped onion in oleo.  Add soups, chicken broth and green chilies.  Beat until smooth.  Add chopped chicken to sauce.  Heat just to boiling.  Fill each tortilla with sauce and place in large casserole dish.  Top with grated cheese.  Bake at 350 degrees for 20-30 minutes or until bubbly.  Can be prepared the night before and cooked before serving the next day.  Serves 10-12.