1 (10-ounce) package refrigerated cooked chicken strips

4 green onions 

1/2 cup roasted red peppers 

1 (10 3/4-ounce) can condensed cream of chicken soup

1/2 cup picante sauce 

1/2 cup sour cream 

2 teaspoons chili powder

6 frozen corn toaster muffins 

Preheat oven to 400°F.

Place chicken in mixing bowl, breaking up any large-size pieces.  Wash green onions and discard any wilted parts. Cut into 1/4-inch slices, using up to 1-inch of green tops. Add to chicken.  Drain red peppers and dice. Add to chicken mixture.  Stir soup, picante sauce, sour cream and chili powder in to chicken mixture. Place mixture in baking dish.  Bake for 15 minutes. Remove from oven and stir.  Separate bread. Lay 4 slices on pie, placing one at each corner. Cut other two slices into thirds and place between slices. Bake additional 15 minutes or until bread is golden. Serve.

 6  Servings

6 tablespoons butter

6 tablespoons flour 

1/2 teaspoon salt

2 cups milk

1 1/2 cups cooked chicken, cut in 1 1/2 inch pieces

1/2 cup celery, diced, cooked

3 tablespoons green bell peppers, diced, cooked

2 tablespoons pimientos, diced

2 egg yolks, beaten

1 tablespoon Worcestershire sauce

Melt butter, blend in flour and salt, add milk and cook, stirring constantly over low heat or in chafing dish until sauce is thick and bubbly. Add chicken, celery, green peppers, and pimiento and heat through.  Beat eggs with Worcestershire sauce, add a small amount of creamed mixture, stir well, and add to rest of creamed mix.  Stir in well, away from heat, and serve at once over slices of toast or noodle squares.

8  Servings