Chicken Taco Pie

1 cup chopped onions

2 tbsp cooking oil

3 cups of cubed, cooked chicken

2 tbsp taco seasoning

1 Tbsp chili powder

1 tsp salt

1/4 tsp pepper

3 cans cream of chicken/mushroom soup

1 1/2 cups sour cream

6-10 flour tortillas, broken into small pieces

1 cup of cheese

Sauté onions in oil until soft.  Stir in next 7 ingredients.  Mix in torn up tortillas.  Top with cheese and bake at 350 degrees until hot and bubbly.

Note:  Use this recipe for enchiladas.  Roll the sauce into the tortillas.

Chicken Alabam

8 pieces chicken
1/3 cup flour
1/2 tsp. paprika
1/2 tsp. salt
dash pepper
dash thyme
5 Tbsp. butter
1/2 onion chopped
1 cup  chicken stock
1/2 cup cream or evaporated milk
1 tsp. lemon juice
2 tbsp. pimento
Mix flour and next 4 ingred. Dredge chicken in flour mixture. Saute chicken in 3 tbsp. butter. Set aside.
Saute onion in remaining butter. Stir in remaining flour mix. Cook briefly then stir in chicken stock. Cook and stir until thickened. Add cream and cook until smooth and thick.  Add lemon juice and pimento. Place chicken in casserole and pour sauce over. Cover and bake 1 hour or until fork tender. (If using boneless breasts time will be less). Serve over cooked rice.