Cucumber Ranch Chicken Salad

• 20 ozs chicken (chunks, drained) 
• 1 cup seedless green grape (halved) 
• 1/2 cup sliced almonds 
• 1/2 cup chopped celery 
• 3/4 cup salad dressing (creamy cucumber)

Mix together chicken, grapes, nuts, celery, oranges, and dressing. Chill.

One Pot Wonder Chicken Lo Mein

• ½ lb. boneless skinless chicken breast, cut into small chunks
• 1 - 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half (I used whole wheat)
• 4 medium carrots, peeled and cut in thin 3 inch long strips
• 1 medium red bell pepper, cut in thin 3 inch long strips
• 1 bunch green onions, white part sliced and green part cut in 3 inch long strips
• 4 cloves garlic, minced
• ¼ cup soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon corn starch
• 1 tablespoon sugar
• ½ teaspoon red pepper flakes
• 4 cups chicken or vegetable broth
• 2 teaspoons extra virgin olive oil
• 1. Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.
• 2. Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
• 3.Remove the lid and let the dish rest for 5 minutes before serving.

Jo Cooks Chicken Enchilada Casserole

• 14 oz Can Enchilada Sauce
• 2-3 Cups Monterey Jack Cheese Shredded
• Tortillas
• 2 Chicken Breasts

Cut Chicken into 3-4 Pieces and put in small pot pour enchilada sauce over it and cook covered on low until chicken is cooked through. Stir occasionally so Chicken doesn't stick.

Shred chicken with a fork

Preheat oven to 375˚

Layer casserole in this order. sauce in thin layer of casserole dish. Tortillas in flat layer. 1/2 chicken and 1/3 of sauce, sprinkle with cheese repeat from tortillas. End with tortillas, sauced cheese.

Bake for 20-30 uncovered until bubbly and cheese starts to brown.

Taste and Tell Grilled Tortilla Wraps

• 1/2 Cup Mayo
• 2 Tbs Yellow Mustard
• 1 Tbs Honey
• 9-12 Slices Swiss Cheese
• 6 Flour Tortillas

Meat Choices

• Deli Sliced Ham
• Shredded Chicken
• Turkey
• Real Bacon Bits

In bowl mix mayo, mustard and honey.

Layer in tortillas with cheese, then mayo mix, then meats. Roll up.

Grill at medium heat in frying pan seam side down turn when starting to brown and cook until cheese melts.

Liz's Marinated Grilled Chicken and Watermelon Salsa

Marinade Ingredients

• 1 Tbs Fresh Oregano or 1 tsp Dried Oregano
• 1 Tbs Olive Oil
• 3/4 tsp Cumin
• 1/2 tsp Salt
• 3 Garlic Cloves Minced
• 4 Chicken Breasts

Salsa Ingredients

• 2 Cups Watermelon Diced to 1/2 Inch
• 1 Cup Mango 1/2 Inch diced (Or Canned Peaches)
• 1/4 Cup Red Onion Finely Chopped
• 2 Tbs Jalepeno Peppers Seeded and Finely Chopped
• 1 Tbs Lime Juice
• 1/2 tsp Sugar
• 1/4 tsp Salt

Combine Marinade Ingredients in Ziploc Bag and mix. Add Chicken and coat in bag. Refridgerate 4 hours turning once or twice.

Combine Salsa ingredients and stir. Refrigerate until ready to serve.

Grill chicken on preheated grill with cooking spray. Grill 5 minutes on each side until cooked thoroughly.

Serve over rice with salsa.

Crispy Cheddar Chicken

• 4 Chicken Breasts
• 2 Sleeves Ritz Crackers
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1/2 C. Milk
• 3 C. Shredded Cheddar Cheese
• 1 tsp Parsley

Sauce

• 1 can Cream of Chicken Soup
• 2 Tbs Sour Cream
• 2 Tbs Butter

Cut Chicken Breasts into 2-3 Chunks.

Grind ritz crackers in food processor.  Add salt and pepper.

Pour Milk, Cheese, and Cracker crumbs into 3 separate containers.

Spray cooking spray on baking sheet.

Dip chicken into milk, then press cheese into chicken and press into cracker crumbs. then place on baking sheet. Cheese will fall off in process but as long as some stays on it it'll work just fine. 

Sprinkle chicken with parsley.

Cover chicken with tin foil and bake at 400˚ for 35 minutes. Remove foil and for additional 10 minutes or Until chicken is golden brown and crispy. 

In sauce pan combine Sauce ingredients with a whisk. Stir over medium heat until sauce is nice and hot. Serve over chicken.

Chicken Pot Pie Cupcakes

• 1 Chicken Breast Cooked and Diced
• 1 Can Cream of Chicken Soup
• 1 C. of mixed veggies
• 1 C. Shredded Cheddar Cheese
• 1/2 Tps Thyme 
• 1/2 Tbs Basil
• 1 tsp Onion Powder
• 1 tsp Garlic Salt
• 2 rolls of refrigerated Biscuits (Grands)

Preheat Oven to 400˚
In large bowl combine chicken, soup, veggies, cheese, herbs, and spices. Greases muffin tin and place biscuits in each cup pressing to sides. Spoon mixture into biscuit cups. Slide into oven and bake for 15 minutes.

I have also used the crescents you can buy uncooked in rolls and put some dough over cups after filling with mixture. 

Chicken Cordon Bleu Pasta

• 2 Chicken Breasts Cooked and Cut into Strips
• 3/4 C. Bacon Cooked and Cut into Strips
• 3/4 C. Diced Ham
• 10 oz. Penne or Ziti PAsta
• 2 C. Heavy Cream
• 8 oz. Cream Cheese
• 1/2 tsp. Onion Powder
• 1/2 tsp Garlic Salt
• 1 1/2 C. Shredded Swiss Cheese
• Bread Crumbs

Cook Pasta according to box directions and drain. 

Heat cream cheese in sauce pan until melted stir in heavy cream. stir until completely combined. Add Onion Powder and garlic salt. Stir in 1 cup of cheese. until smooth.

In casserole dish layer noodles, chicken bacon and ham. Pour sauce over top and sprinkle with 1/2 cup of cheese and bread crumbs.
Bake at 350˚ for 15 Minutes.

Six Sisters' Stuff Crockpot Chicken Teryaki

• 1 Cup Chicken Broth
• 1/2 Cup Teriyaki Sauce
• 1/3 Cup Brown Sugar
• 3 Minced Garlic Cloves
• 1 lb Skinless Boneless Chicken
• 2 Cups Cooked Rice
• 1 Cup Cooked Carrots
• 1 Cup cooked Broccoli
•  1/2 Cup Teriyaki Sauce

Put chicken and 1/2 cup teryaki sauce in ziploc and marinate for an hour or overnight.
Add first four ingredients in crockpot and mix, add chicken juices from bag. Cook on low for 4-6 hours. Shred chicken and put back in sauce. Spoon chicken, broccoli, and carrots over rice.

Kitchme's Baked Chimichanga

• 2/3 C.Picante Sauce or your Favorite Salsa
• 1 tsp Ground Cumin
• 1/2 tsp Dried Oregano, Leaves Crushed
• 1 1/2 C. Cooked Chicken, Chopped
• 1 C. Cheddar Cheese, Shredded
• 2 Green Onion, Chopped with some tops
• 8 Flour Tortillas
• 2 Tbs Butter Melted

Preheat oven to 400˚. Mix Chicken, salsa, cumin, oregano, cheese and onion. Place a 1/4 Cup of mixture in each tortilla and fold up placing flap down on pan. brush all with melted butter.
Bake for 20 Minutes or until golden brown. Garnish with cheese onion and salsa.

Plain Chicken's Cheesy Chicken Spaghetti Casserole

• 8 oz. Spaghetti Cooked
• 2 Cups Cooked Chicken Diced
• 1 10 oz. Can Cream Chicken & Mushroom Soup
• 2 Tbs Butter
• 1/3 Cup Milk
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/8 tsp Pepper
• 1 Cup Mozzarella Cheese Shredded
• 1/4 Cup Parmesan Cheese

Combine Cooked Spaghetti, Chicken, Soup, Butter, Milk, Pepper, Garlic & Onion Powder and Mozzarella Cheese. Mix well and put into a 2 quart casserole dish. Top with Parmesan Cheese. Bake at 350˚ for 30 minutes.

For a Vegetable addition Broccoli works great! 

Natalynn's Crockpot Lemon Herb Chicken

• 4 Chicken Breasts
• 1 Can Cream of Chicken Soup
• 1/2-3/4 Tbs McCormick Lemon HErb Seasoning
• 1/4 c Butter

Melt butter and add soup and seasoning mix. Pour half into crockpot. Add Chicken and pour remaining soup in. Cook 5 hours on LOW in crockpot.


Serve over rice.

Kelly's Chicken Cacciatore

• 15 oz. Can Tomato Sauce
• 1/2 Cup of Water
• 1 tsp Chicken Broth Granules
• 1/2 tsp Italian Seasoning
• 4-5 Chicken Breast Halves
• 1 Small Can Mushrooms

Put everything in a crockpot and cook on high for 3-5 hours or on low 6-7 hours.

Curry Chicken

• 2 Chicken breasts thawed and cubed
• Olive oil
• 1 Onion Sliced
• 2 cloves Garlic Minced
• 1 Cup Broccoli 
• 1 Can Cream of Mushroom Soup
• 1/2 Cup Water
• 1/2 tsp Curry Powder
• 1/2 tsp Turmeric (Optional)
• 1/2 tsp Cumen (Optional)

Sautee the onions garlic and broccoli in a little oil. once the onions are clear colored take out and set aside. Brown chicken in a little oil (salt and pepper chicken while cooking). Add soup and water, spices and vegetable mix. Let mixture simmer for a few minutes and add more spice if needed. Serve over yummy rice and enjoy!

Jacquelle's Wild Rice Soup

• 2 Boxes Uncle Ben's Long Grain and Wild Rice (Original or Fast Cook)
• 1 can Mushrooms
• 1 Cup Chicken Precooked and Cubed
• 1/4 - 1/2 Cup Sliced Almonds
• 1 Can Chicken Broth (or 1 boullion cube and 1 cup Water)
• Heavy Cream

Cook rice as directed, when finished add all other ingredients. Add enough cream to make it as soupy as you want I also added extra water so that it lasted longer other wise you run out of soup and just have rice.

Bree's Chicken Rolls

• 2 cups chopped cooked chicken(1 12.5 oz can of chicken is good)
• 8 oz. cream cheese
• 3 cups shredded cheese
• 1 tps butter
• 1/2 cup celery chopped
• 2 Tubes of crescent rolls
• Garlic Powder
• Season Salt

Saute celery, and chicken (season with last 2 ingredients) in butter until slightly brown. Mix in the cream cheese.  Put 1 1/2 T. of mixture in each roll. Roll up from large end to small peaked end. Sprinkle cheese on top of each. Bake for 15 min at 375˚. Serve with chicken or brown gravy.

Sargento's Chicken Ranch Pizza

• 2 cups cooked chicken, torn or cut into bite-sized pieces
  
• 2/3 cup ranch dressing, divided
• 1 (12-inch) prepared pizza crust (see pizza crust recipe)
• 6 slices bacon, cooked crisp, crumbled
• 1/4 cup sliced green onion
• 2 cups shredded Mozzarella cheese
• 1 cup shredded cheddar cheese

Combine chicken and 1/3 cup dressing in medium bowl; mix well. Spread remaining 1/3 cup dressing over pizza crust. Spoon chicken mixture over crust; top with bacon, onion and cheese.

Place on baking sheet; bake in preheated 400°F oven 14 minutes or until crust is browned and cheese is melted. 

Chicken Parmesan

• 4 Boneless Chicken Breasts about 1/2 inch thick
• 1 Egg
• 1/2 cup Milk
• Seasoned Bread Crumbs
• 2-3 T Olive Oil
• 8 slices mozzarella Cheese
• 1 Jar Spaghetti Sauce 16 oz
• Parmesan Cheese

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken until cooked thoroughly. Put in baking dish.

Put 2 slices of mozzarella cheese on each piece of chicken. Pour spaghetti sauce over all. Sprinkle parmesan cheese and a bit more mozzarella on. Bake at 350˚ for 252-30 minutes or until bubbly. Good ideas for what to serve with are spaghetti, garlic bread, salad, or just with some curly pasta.

BBQ Chicken Pizza

Smooth desired amount of BBQ SAUCE on crust mix in Minced Garlic, then add chopped ONION and COOKED CHICKEN, sprinkle till covered with CHEESE.

Cook for 15 min at 450˚.

Chicken and Rice Casserole

• 2 Cans Cream of Mushroom Soup
• 1 Can Cream of Chicken Soup
• 1 cup rice (Prepare before adding)
• 1/2 tsp seasoning (I use onion and garlic salt)
• 2 Tbs Minced Garlic
• 2 Stalks of Celery Diced
• 1 large Onion Chopped
• 3 Boneless Skinless Chicken Breasts cooked and cubed

Add to casserole dish in order listed mix together. Then add a layer of SHREDDED CHEDDAR CHEESE. Bake for 30 min. at 350˚. Take out and add 1 CUP CRUSHED RITZ CRACKERS. Cook 15 min at 350˚. Let cool for 15 min. and then eat up!