Andy's Mushroom Chicken

Chicken breasts, trimmed & halved
1 egg
1/4 cup milk
1 cup seasoned bread crumbs
1/2 cup flour
Sliced cheddar cheese
2 cans golden mushroom soup
2 cans mushrooms (or 1 pckg fresh)
Oil for frying

Flour chicken breasts, then dip in egg wash (egg & milk) and dredge in bread crumbs. Fry chicken in oil, 2 minutes each side or until golden brown. Spread a little soup in the bottom of pan and arrange chicken in the pan. Cover with cheese and soup and top with mushrooms. Bake at 375 for 20 minutes or until chicken is done.

Chicken Enchiladas

2 lbs shredded cooked chicken
1 large onion, chopped & sauteed
2 cans enchilada sauce
1 large bag flour tortillas
2 cups shredded cheese
1 can green chiles (optional)

Mix cheese, chicken and onion. Put a little sauce in the bottom of the pan. Dip tortilla in sauce and fill with mixture and place in pan (9x13 or bigger). Top with remaining sauce. Cover with foil and bake at 350 for 20 minutes. Serve with tomatoes and sour cream.

Thai Chicken Curry

1 sliced onion

1 sliced red pepper

1 can (14 oz) coconut water (or milk)

1 cup frozen or fresh peas

2 tsp curry

1/8 tsp red pepper

1/2 tsp salt

2 cups cooked chicken

fresh basil garnish

Saute onion and pepper until tender, add coconut, peas and spices and mix thoroughly. Bring to a simmer and add chicken. Simmer uncovered until thickened. Serve over rice with basil garnish.