Chicken Cordon Bleu Casserole

• 1 cup cornflake crumbs
• ¼ cup grated Parmesan cheese
• 1 Tbsp butter, melted
• 2-3 skinless/boneless chicken breasts,
• cut into chunks
• salt and pepper to taste
• 1 ½ cups shredded Swiss cheese
• ¼ pound cooked ham, diced
• 2 ounces sliced fresh mushrooms
• (or 1 can mushrooms)
• 2 green onions, sliced
• ½ -1 can cream of chicken soup
• ¼ cup sour cream (or plain yogurt)
• cooking spray

Grease a 9x13 baking dish. Mix the corn flake crumbs, Parmesan cheese, and melted butter in a bowl, and spread about 2/3 of the crumb mixture into the bottom of the prepared baking dish. Layer half the chicken breast chunks over the crumb base, and sprinkle with salt and black pepper. Cover with half the Swiss cheese, then a layer of ham, followed by layers of mushrooms and green onions.

Mix the soup and sour cream together, and spread over the green onion layer. Place the remaining chicken chunks onto the soup layer, followed by the rest of the Swiss cheese. Top the casserole with the remaining crumb mixture. Spray crumbs with cooking spray to help them brown. Cover with foil. Bake for 30 minutes covered, and an additional 15 minutes uncovered.

Bake for 45 minutes at 400 degrees.

Adobo

"Easy, easy! I'm fond of easy. About 4 lbs chicken parts (drumstick, thigh, wing), 1/2 cup white vinegar, 1/2 cup soy sauce, 1/2 cup water, 1/2 bulb garlic (about 5 cloves). Peel and slice the garlic and place into a large pot along with all other ingredients. Cover, bring to a boil, reduce heat and simmer until chicken is fully cooked (40 - 60 minutes). Stir the chicken occasionally so all meat is immersed in the sauce. When finished (meat should be nearly falling off the bone), leave in pot and let cool or chill overnight in fridge. [The sauce will jell in the fridge - the vinegar pulls something out of the bones that makes it jell - but just warm it and it will liquefy.] Grill or broil chicken pieces before serving, brushing with sauce. Good served with rice - the sauce can be served with it to put on the adobo and/or rice."
-Sylvia Lyons

Saucy Fried Chicken

• 4-5 chicken (breast, thighs, whatever)
• salt and pepper
• cornstarch
• eggs, beaten
• oil
• sauce of your liking (BBQ, Sweet and Sour, Teriyaki etc)

Season chicken with salt and pepper, cover chicken with cornstarch THEN dredge through egg (I know it’s backwards but the results speak for themselves). Fry in oil. Place pieces in foil-lined pan for additional baking in oven. 400 for 20 minutes or until juices run clear.
Remove pan from oven. Slice up chicken (remove meat from bones). Place back into the pan. Drizzle sauce over chicken (add additional toppings like green onion, sesame seeds, pineapple, etc) and place back in the oven for additional 5-10 mins.

Bruschetta Chicken Bake

• 1 15 oz can diced tomatoes, with liquid
• 2 cups Stove Top stuffing mix
• ½ cup hot water
• 2 cloves garlic, minced
• 2-3 chicken breasts, cut into bite size pieces
• 1 tsp basil
• 1 cup shredded mozzarella cheese

Place tomatoes with their liquid in medium bow. Add stuffing mix, hot water and garlic; stir just until stuffing mix is moistened. Set aside.

Place chicken in a grease 9x13 baking dish; sprinkle with basil and cheese. Top with the prepared stuffing.

Bake 30 minutes at 400 degrees covered then cook uncovered for 5-10 mins.

Recipe shared by Lynne Martin

Chicken Tetrazzini

• 8 oz tortellini (or you can use spaghetti noodles)
• 2 cups sliced fresh mushrooms
• 1/2 cup sliced green onions
• 2 Tbsp butter
• 1/4 cup flour
• 1/8 tsp black pepper
• 1/8 tsp nutmeg
• 1 1/4 cup chicken broth
• 1 1/4 cup milk/half and half/light cream
• 2 cups chopped cooked chicken
• 2 Tbsp apple juice (in place of sherry, optional)
• 1/4 cup grated Parmesan cheese
• 1/4 cup sliced almonds, toasted

Cook noodles and drain.

In a large saucepan, cook mushrooms and green onions in hot butter until tender. Stir in flour, pepper, and nutmeg. Add broth and milk all at once. Cook and stir until thickened and bubbly. Stir in chicken, apple juice, and half of parmesan cheese. Add noodles, stir gently to coat.

Pour into 2 qt baking dish. Sprinkle with remaining parm cheese and almonds. Bake at 350 for 15 minutes.

Recipe given to me by Marné Fletcher

Cranberry Chicken

• 8 oz Catalina dressing
• 1 pkg onion soup mix
• 1 can of whole cranberry sauce
• 4 chicken breasts

Cooking Day
Mix everything together toss it in a freezer bag.
Serving Day
Thaw completely. Place Chicken and sauce in greased baking dish. 350 degrees for 1-1 ½ hours.

Parmesan Garlic Chicken

• 6 chicken breasts
• 1 C parmesan cheese
• 1 Italian dressing mix
• 2 cloves of garlic, minced
• ½ C olive oil

Cooking Day
Mix cheese, garlic, dressing mix. Dip chicken in oil then coat with mixture. Wrap each coated chicken breast individually in plastic wrap, place in freezer bag.
Serving Day
Thaw completely. Unwrap chicken, place in greased baking dish. Bake 400 45-60 mins.

Grilled Honey Lime Chicken

• 4 chicken breasts
• ½ C lime juice
• ½ C olive oil
• ¼ C honey
• ¼ C cilantro, chopped
• 2 garlic cloves, minced
• 2 t chopped jalapeno pepper

Cooking Day
Mix together everything but chicken. Place marinade and chicken into freezer bag. Freeze.
Serving Day
Thaw completely. Grill or bake at 400 45-60 mins.

All-Seasons Seasme Chicken

• 3 lbs chicken
• ½ C olive oil
• ½ C soy sauce
• 2 T ginger
• 1 T dry mustard
• 4 cloves garlic, crushed
• ½ C green onion, chopped
• 3 T sesame seeds
• pepper

Cooking Day
Mix everything but chicken to create marinade. Marinate chicken over night.
Reserve marinade and boil for 2 minutes. Cook chicken (grill, bake, fry). Place chicken and marinade into freezer bags.
Serving Day
Use chicken for salads, sandwiches, stir-fry. Reheat in oven or microwave.

Asian Meatballs

2 lbs ground chicken (I've used hamburger before, it's just not as light but still good)
1 bunch cilantro, washed and dried, steams removed and chopped
2/3 C bread crumbs
1/4 C soy sauce {recommend low sodium}
4 chives chopped {about 2 tbsp}
2 cloves garlic minced
2 T sesame oil
1/2 T ground ginger

Mix. Shape. Cook in oven for 20 minutes on 375.

Make in bulk and FREEZE.
Can serve with a dipping sauce, be cooked in sweet and sour sauce and served over a bed of rice OR can be thrown into a chicken based soup with stir-fry veggies. Yum. Yum.

Recipe from Alice and the Mock Turtle

Poppyseed Chicken

• 3-4 chicken breasts, cooked & cubed
• 1 can of cream of chicken soup
• 1 C sour cream
• 2 C crushed Ritz (aka butter crackers) (about 1 sleeve)
• 3 T melted butter
• 1 T poppy seeds

In a bowl mix soup and sour cream. Set aside.
In a bowl mix crushed Ritz, poppy seeds and butter. Set Aside.
In a casserole dish, place cubed chicken followed by soup mixture then topped with Ritz crumbs. Giving you three layers of goodness.
Bake at 370 for 20-30 minutes.

Freezable.

Kabobs

Soak sticks overnight.
Marinade meat overnight or season with good ol' seasoning salt right before.
Skewer meat with an assortment of veggies and/or fruit.
Grill.

Chicken Crescents

• 3/4 C herb-seasoned stuffing
• 1/2 C finely chopped pecans or walnuts (optional)
• 6 oz of cream cheese softened
• 4 T butter, softened
• pepper to taste
• 1 C cooked chicken, diced
• 1 stock of green onion, chopped
• 2/3 C chopped mushrooms (optional)
• 2 (8 oz) cans refrigerated crescent rolls
• 3 T butter, melted
• 1 (10-something oz) can cream of chicken soup
• 1/2 C sour cream

Crush seasoned stuffing and mix with nuts; set aside.
In a large bowl mix together cream cheese, softened butter, pepper. Add chicken, onion, and mushrooms. Set aside. Separate rolls. Place about 1/2 of chicken mixture in each triangle, and roll up. Dip each roll in butter then roll in stuffing mixture. Place on a foiled baking sheet. Bake for 20 minutes at 400. Serve with sauce made by warming sour cream and chicken soup and mixing together.

Recipe from The Essential Mormon Cookbook (really, where else could you find such a fattening recipe???)

Crock Pot Chicken aka Cream Cheese Chicken

• 3 pounds of chicken breast
• salt & pepper -- to taste
• 1 pkt Italian Dressing Mix
• 1 can condensed chicken soup
• 8 ounces cream cheese
• 1 tablespoon minced onion

Place the first three ingredients in a crock pot. Cover and cook on low for 6 – 7 hours. About 45 minutes before done, mix soup, cream cheese, and onion in a small saucepan. Cook until smooth. Pour over the chicken. Cover and cook another 45 minutes.

To freeze: Cool and place in 1 gallon Ziploc bag. Lay flat to freeze.

To Serve: Reheat and serve over rice, pasta or potatoes.

Sweet Italian Chicken

• 1 pkt Italian Dressing Mix
• 1/2 cup packed brown sugar
• 4-5 Chicken breasts or 8 boneless skinless chicken thighs, excess fat removed

In a bowl mix all of the ingredients until chicken is coated evenly. Place in a single layer in a baking dish and bake in 375 degree oven for 40 minutes. Serve over noodles or rice.

Recipe from Big Red Kitchen

Super-good Chicken Enchiladas

Stir-fry

Oil. Veggies. Meat. Cold Rice. Soy Sauce. Cooked egg. Stir-fryed.

Hawaiian Haystacks

• 1 cup cooked chicken
• 1 can of cream of chicken soup
• cooked rice
• possible toppings: onions, peppers, broccoli, pineapple chunks, cheese, Chinese crunchy noodles, whatever floats your boat or in this case, stacks your hay.

Top rice with chicken, soup and cheese and whatever other toppings you desire.

Chicken Salad Sandwiches

2 cups of shredded chicken cut into chunks
3 green onions chopped
1 cup of green grapes, halved
1 cup of red grapes, halved
2 stalks of celery, finely chopped, including the celery leaves
½ cup mayo
½ cup sour cream
seasoning, pepper, salt, basil, and dill weed
buns or just plain ol’ bread.

Place the chicken, onions, grapes, and celery in a bowl. Create sauce by mixing mayo, sour cream, and seasonings together. Pour sauce over the chicken, etc. and fold sauce in.
Chill for three hours. Serve on a bun plain or add additional toppings (like lettuce, spinach, pickles, mustard, whatever).

BBQ Chicken Sandwiches

• 3 cups of cooked shredded chicken or *4 raw chicken breasts
  
• 1 bottle of BBQ sauce
• 1 onion, chopped (optional)
• 1 can of pineapple slices (optional)
• seasoning, salt and pepper
• buns

Easily Peasily.
Place chicken, sauce, seasoning, and onion into your handy-dandy crock pot. Leave in there for 3 hours on LOW if you are using cooked chicken. Stir and serve on a bun.
Top chicken with a pineapple slice for extra yumminess.
* If you are cooking with RAW chicken, add ½ cup of water, and cut back to half a bottle of sauce, and cook for 4-5 hours on HIGH. Shred, and pour on the remaining sauce and stir.
SUGGESTION: SO GOOD with coleslaw, I just put the slaw on my BBQ sandwich. I know. I'm a total pig, but a happy one. : )