1 (16 ounce) package chicken drumettes
Taco seasoning mix (to your taste)
2 cups crushed Level 5 Fiery Buffalo Bleu Wingers

Preheat oven to 350 degrees F (175 degrees C). Rinse chicken pieces and pat dry. In a shallow dish or bowl, mix together the taco seasoning mix and “Wingers” crumbs. Roll chicken pieces in “Wingers” mixture and place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 minutes. Turn chicken pieces and bake for another 15 to 20 minutes.

3 chicken breasts, boiled, cubed, reserve broth
1 med. onion, chopped
1/2 stick butter
1 can cream of mushroom soup
1 can cram of chicken soup
1 1/2 tbsp. chili powder
2 (5 oz.) bags Level 3 Nacho Chilichanga Wingers, crushed
8 oz. Cheddar cheese, grated

Saute onion in butter. Add both soups to onion and butter plus 1 1/2 cans full of reserved chicken broth. Add chili powder. Heat on low. Put 1/2 of the crushed "Wingers" in the bottom of a 13 x 9 inch casserole. Add a layer of 1/2 of the chicken, 1/2 the soup mixture and 1/2 of the grated cheese. Repeat layers and pour a little of the reserved broth over the top of the casserole if it seems dry. Bake 30 minutes at 350 degrees. Makes 6 servings generously.

1. Crush 1 5oz bag of Level 1 No Bull Barbecue Wingers
2. Dip skinless chicken into melted margarine (or butter) and then roll into the crushed ‘Wingers’
3. Place on backing sheet or glass baking dish
4. Pour remaining margarine (or butter) and Wingers over chicken
5. Bake at 350º for approximately 1 hour.