2 cups cooked chicken; white meat
8 oz. mushrooms drained
16 oz. plain yogurt
1/2 lg. onion chopped
4 oz. chopped green chiles
1 can sliced water chestnuts
16 corn tortillas, cut in 1/4
2 cups cheddar cheese grated
1 T. corn starch
1 T. flour
3 T. butter
Saute chopped onion in butter over low heat.
Add chicken broth and yogurt and continue to simmer.
Add flour and corn starch and mix with a wire beater.
Stir in chestnuts, green chiles and mushrooms.
Cut tortillas into fourths. Line a large casserole
dish sprayed with non-fat cooking spray with
part of the tortillas pieces. Fold chicken into sauce.
Spoon chicken sauce over tortillas and
sprinkle 1/2 grated cheese on top.
Repeat layers topping with cheese.
Bake at 350 for 40-45 minutes.
Serves 6-8.
Oven-Fried Chicken
2 lbs. chicken parts
2/3 c. Bisquick
1 1/2 t. paprika
1 t. salt
1/4 t. pepper
1 t. seasoned salt
2 T. vegetable oil
Heat oven to 425 degrees.
Remove skin from chicken, if desired.
Heat oil in a rectangular baking dish,
in oven for approximately 3 mins.
Stir together Bisquick and seasonings,
and coat chicken.
Place chicken in pan (should be hot).
Bake uncovered 20 mins.
Turn, bake about 20 mins. longer or
until juice of chicken is no longer pink.
*Variations
'Mexican Oven-Fried Chicken'
decrease Bisquick to 1/2 c.; add 2 T. cornmeal
and 1 to 2 T. chili powder.
'Parmesan Oven-Fried Chicken'
decrease Bisquick to 1/2 c. and salt to
1 t.; add 1/2 c. grated Parmesan cheese.
'Sesame-Herb Oven-Fried Chicken'
decrease salt to 1 t.; add 2 T. sesame
see and 2 T. each dried thyme leaves,
ground sage and parsley flakes.
