Ingredient list: 1/2 stick butter' onion green pepper, fresh mushrooms Flour Chicken broth milk cream cheese Sherry wine worchestershire Optional green chiles, red pimento Put a half a stick of butter into a fry pan. Add one small yellow onion chopped or sliced thin Add 1/2 a green pepper, diced and Add about4 oz fresh mushrooms sliced...about 1/2 a box...but more is good too. Sautee slowly until very soft and most of the moisture is gone from the mushrooms... Add 3 1/2 tablespoons flour and stir around with the butter and veggies...cook about 1 minute and add a 14 oz can of chicken broth...whisk to combine with out lumps and cook about 2 or 3 minutes until it starts to thicken, then add a cup of milk and 2 oz of cream cheese cut into bits...stir and cook slowly intil the cheese melts, add 1/2 tsp worchestershire and a small jar of pimento drained ( or about 1/4 cup of roasted red peppers) and 1/4 cup dry sherry wine, add as much cooked chicken as looks good to you....heat to a simmer, remove from the heat and serve. You may want more salt....about 1/2 a teaspoonful...and substituting a small can of chopped green chilis for the green pepper is also good. Enjoy with your noodles. Linda C

If you'll Google "leftover chicken" (and put it in quotes), you'll get a ton of recipes. Some more suggestions for you: SOUR CREAM CHICKEN ENCHILADAS 2 Tblsp. olive or canola oil 1 cup finely chopped onion 3 cups cooked, shredded chicken 1/2 tsp. salt 2 cups shredded Monterey Jack cheese 12 corn tortillas 1/2 cup shortening, oil or lard (optional) 1/4 cup butter 1/4 cup all-purpose flour 2 cups chicken broth 1/2 tsp. salt 1/4 tsp. white pepper 2 cups sour cream 1/2 cup (4 oz.) chopped green chiles 2 Tblsp. chopped cilantro Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray. The Filling: Sauté the onion in the oil just until softened. Add the shredded chicken, sprinkle with the salt, and toss to combine. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly. The Tortillas: Soften the corn tortillas by one of the following methods: · Wrapping tightly in plastic wrap and microwaving for 40 seconds, · Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or · Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper sacks as they are cooked. Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish. The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through. Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each. **Note: Of the three methods given for softening the tortillas, the heated oil method is by far the most satisfactory, from the standpoint of both taste and texture. Predictably, it is also more trouble (and more fattening) than the other two options, but you should be aware of the best way to prepare this dish. Source: Texascooking.com. NALANIS CHICKEN AND BROCCOLI CASSEROLE 3 to 4 cups cubed or shredded chicken, cooked 1/2 cups butter or margarine 1/2 cups flour 2-1/2 cups light cream or milk (You may substitute 1-1/2 cup milk and 1 cup sherry, I like this combo the best) 2-1/2 cups chicken broth 3/4 cups grated sharp cheddar cheese 1/2 cup grated Parmesan cheese juice of one lemon 1 Tblsp. prepared mustard 1 Tblsp. chopped parsley 2 Tblsp. finely chopped onion 2-1/2 tsp. salt 1/4 tsp. rosemary 3/4 cups mayonnaise 2 boxes (10 oz.) frozen or fresh broccoli, cut in bite size pieces 1 (8 oz.) pkg. fresh mushrooms, quartered 1/2 lb. spaghetti or noodles In top of double boiler melt the butter, blend in the flour. Slowly add the cream (or milk/sherry mixture) and broth, stirring constantly. Add the grated cheese, Parmesan cheese, and lemon juice. Season with the mustard parsley, onion salt, pepper and rosemary. Cook, stirring until thickened. Remove from heat and add mayonnaise. Cool completely. Do this step before anything else. Cook the broccoli until tender crisp. Sauté the mushrooms in a little butter. Add to the broccoli and set aside. Cook the spaghetti or noodles until done. In a large casserole arrange layers of spaghetti, chicken, broccoli/mushrooms, and pour the sauce over all. Bake uncovered, in a 350° F. oven until bubbly, about 35 to 45 minutes. Source: Nalani Morris. CHICKEN CAESAR LASAGNA 9 dried whole wheat or regular lasagna noodles 2 (10 oz.) containers refrigerated light Alfredo sauce 3 Tblsp. lemon juice 1/2 tsp. cracked black pepper 3 cups chopped, cooked chicken 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained 1 cup bottled roasted red sweet peppers, drained and chopped 3/4 cup shredded Italian blend cheese Preheat oven to 325° F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving. Makes 9 servings. Source: Better Homes & Gardens 8/07. CHICKEN PECAN TARTS 2 Tblsp. Butter or margarine 1 cup finely chopped pecan pieces 1 cup finely chopped cooked chicken 2 cups chopped celery 1/4 cup mayonnaise or salad dressing 1 Tblsp. Dijon mustard 1 pkg. (3 oz.) Cream cheese 1/4 tsp. Salt 2 tsp. Ground nutmeg 1 pkg. (7.5 oz.) regular refrigerated biscuits In a large skillet, melt butter; add pecans and sauté until lightly browned. In a bowl, combine chicken, celery, mayonnaise, mustard, cream cheese, salt, and nutmeg. Add pecans; mix well. Separate biscuits; roll each into a 4-inch circle. Press into 10 foil bake cups, letting dough cover bottom and sides. Place foil bake cups in muffin pans. Spoon chicken mixture into bake cups. Bake at 425° F. for 12 minutes or until crust is golden brown. Yield: 10 servings. CHICKEN ROLLS WITH AVGOLEMONO SAUCE Filling: 3 Tblsp. butter 2-1/2 cups chopped onion 2 cups chopped celery 6 cups, cooked, diced chicken 1/4 cup copped parsley 1/4 tsp. nutmeg 1/4 cup grated Parmesan cheese 1 tsp. salt 1/2 tsp. pepper Avgolemono Sauce: 1/2 cup butter 1/2 cup flour 5 cups hot chicken stock Salt and Pepper to taste 6 egg yolks, beaten 1/2 cup fresh lemon juice Phyllo: 2 lbs. (48 sheets) 1 lb. unsalted butter, clarified Note: The original recipe calls for poaching bone-in chicken breasts in water with onions celery, bay leaf, parsley, salt and pepper. I cheat, and poach boneless breasts in chicken stock. Filling: In a skillet, melt butter and sauté onion until soft. Add celery and sauté until tender. In a large bowl, combine cooked chicken, parsley, nutmeg, cheese, salt and pepper. Add onions and celery from skillet, and mix well. Avgolemono sauce: In a saucepan, melt butter and add flour. Cook gently, stirring constantly, about 2 minutes. Gradually add stock, stirring until sauce thickens and bubbles. Salt and pepper to taste. Add a little sauce to the beaten egg yolks and lemon juice, to temper, then stir the yolk mixture into the sauce. Simmer over low heat a few minutes, stirring constantly. Add 1-1/2 cups sauce to the chicken mixture, mix well. Reserve remaining sauce - it will be used at serving, refrigerate. Phyllo Preparation: Brush one phyllo sheet with butter, layer second sheet on top and brush with butter. Spread 2 rounded Tblsp. of chicken filling at one end of sheets, 3 inches from end and 2 inches from each side. Fold phyllo up over filling, to form a roll. Fold side edges in to enclose. Roll up, jellyroll fashion, to end of phyllo sheet. Seal with butter; brush outside with butter. (Rolls can be frozen at this point) Makes approx. 24 rolls. Place rolls on baking sheet and bake at 400° F for 25-30 minutes, or until golden. Reheat reserved sauce and serve with rolls. Garnish with chopped parsley, if desired. Adapted from: Greek Cooking in an American Kitchen. St. Demetrios Church, Seattle, Washington. Posted by Oly at the ths.com Cooking Forum.

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

We have been making this recipe for years...got the original recipe right here on this forum...we ended up re naming it "Five Hour Chicken". My kids would come home from school and smell the aroma and say "Yipee Five Hour Chicken!" They now have moved into places of their own and make it themselves....we all triple the rub recipe and keep a jar on hand at all times...the rub works great on my BBQ Pork rib recipe as well!! Both are family favourites!!