CHICKEN PIE
1 1/2- 2 lbs. boneless skinless chicken breasts
1 can undiluted cream of chicken sour
1/2 tsp. black pepper
1 Cup buttermilk
1 Cup self-rising flour
2 Cups chicken broth (or 2 Cups water and 1 chicken bouillon cube)
1/2 Cup melted margarine
1/2 tsp. salt
Frozen or canned mixed vegetables or vegetables of choice (optional)
Boil chicken until tender. Cut into tiny bite size pieces. Place chicken
in greased 10 X 13 pan. In saucepan, mix broth, soup and vegetables.
Bring to a boil. In in bowl, combine melted margarine, salt, pepper,
flour, and buttermilk. Pour broth mixture over chicken. Spoon batter
over top. Bake at 425* for 23-30 minutes or until topping is golden
brown.

CHICKEN TORTILLA CASSEROLE
4 chicken breasts steamed throughly; bone and sliver - save water
1 can cream of mushroom soup
1 cup of milk
2 cans Ortega green chili salsa
1/2 grated onion or approx. 1/4 cup dehydrated onion
8 to 12 tortillas torn into small pieces
1 lb. grated sharp cheese
Spray Pam in bottom of 9x13-inch pan.Pour a little of the saved
chicken water in the bottom of the pan.Layer bottom with half of the
torn tortillas.Add half of the slivered chicken.Blend soup,milk and chili
salsa together. Pour half of the soup mixture over the tortillas.Add a
layer of half of the cheese.Repeat layers ending with cheese.Refrigerate
24 hours or overnight.Bake at 350 for 45 minutes covered and 30
minutes uncovered.Serves 8