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4 whole cooked chicken
breasts, boned
3 Tbsp. butter or margarine
3 Tbsp. flour
1 c. sour cream
1 can cream of chicken soup
2 oz. canned diced green
1/2 tsp. onion salt
2 c. shredded Monterey Jack

Place chicken in 8 x 12-inch baking dish. Melt butter
in medium-sized saucepan over low heat; stir in flour until
smooth. Add sour cream, stirring until blended and bubbly. Do
not boil. Add soup, chiles and onion salt; blend well. Pour
over chicken and bake at 350 degrees for about 30 minutes. Sprinkle
cheese over mixture and bake 10 minutes longer or until cheese
is melted. Yields: 6 servings.

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