CHIKBROC.TXT                                                     D-41

               CHICKEN AND BROCCOLI CASSEROLE (CHICKEN DIVAN)

  2 10 oz pkg frozen broccoli,       2 cups cooked, deboned, cut up
    cooked tender crisp                chicken
  6 Tbs butter                       6 Tbs all purpose flour
  3 cups chicken broth               1/2 cup heavy cream
  4 tsp prepared mustard             1/2 tsp worcestershire sauce
  2 Tbs minced onion                 1 cup grated parmesan cheese
  2 Tbs water (or broth)             Salt and pepper to taste

 1. In the bottom of a 3 quart casserole dish, place the broccoli.

 2. Spread the chicken over the broccoli.

 3. In a saucepan, melt the butter then blend in the flour.

 4. Gradually add the broth and water, stirring and cooking until
    thickened.

 5. Stir in the cream, mustard, worcestershire, onion, parmesan, salt,
    and pepper.  Cook over low heat until cheese melts.

 6. Pour the sauce over the chicken and broccoli.  At this time you may
    refrigerate or freeze.  If this is done, bring dish to room
    temperature before baking.

 7. Bake at 400 degrees for 25 - 30 minutes.

 CHFETALF.TXT

                  CHICKEN AND FETTUCCINE ALFREDO

  1 17 oz jar creamy alfredo sauce   8 oz fettuccine
  2 boneless, skinless chicken       2 tbs olive oil
     halves                          salt
  white pepper                       paprika

 1. Cut chicken into bite size pieces, putting them on a plate.

 2. Sprinkle to coat with salt, white pepper, and paprika.  Allow them
    to set for about 30 minutes.

 3. Put on a pot of salted water to cook the fettuccine.

 4. Put the olive oil in a skillet and cook chicken over medium heat
    until chicken is lightly browned.

 5. Add the alfredo sauce, reduce heat, cover, and simmer.

 6. While chicken simmers, cook fettuccine per package directions.
    Drain and return to the pot. Add the chicken, stir well and serve.