February Theme: Ground Beef

Hey Ladies,

It looks like ground beef has been chosen as February's theme!

Thanks so much for all of the chicken recipes...my family has enjoyed them!

I look forward to trying out some of your ground beef recipes!

Cafe Rio Chicken--So Easy!!

5 lbs. chicken breasts, skinless and boneless
1 small bottle Zesty Italian Dressing (fat free)
1 Tbsp Chili powder
1 Tbsp cumin
3 cloves garlic, minced
Mix all ingredients together in a large crockpot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Put back in juice to keep it moist.
This makes enough that I use it for tacos or enchilladas & still have some leftover to freeze for next time.

French Bread Chicken

1 loaf of french bread cut in half
3/4 cup of olives (optional)
2 cups of cheddar cheese
1 tsp. Mrs. Dash Garlic/Herb
5 chicken breasts (cooked dand shredded in bigger pieces)
3/4 cup light mayo
1 tsp. of dijion mustard
1 cup Swiss cheese

Mix everything (except swiss)above and spread on both halves of bread. Top with swiss cheese and season with pepper. Bake at 375 for 12-15 minutes

Chicken Rice Casserole

(This is a family favorite!)

3 boneless skinless chicken breast cooked and cut into pieces

1 cup sour cream

1 can of cream of chicken soup

1 cup cheddar cheese shredded

1 cup mayo

4 cups of cooked rice

Put cooked rice on bottom of 9x13 pan. Sprinkle chicken over rice. Then blend and cook the sour cream, soup, cheese and mayo in a sauce pan till cheese is melted. Pour sauce over chicken. Bake at 350 for 20 minutes.

Chicken Mexican Style

3 chicken breasts boneless and skinless cooked and cubed
1 can pf cream of chicken
1/2 small onion, grated fine
1 dz. corn tortillas
1 can cream of mushroom soup
1 can green chile salsa
1 cup milk
1 1/2 cups shredded cheddar cheese

Mix soups, milk, onion and salsa together. Add chicken. Break up tortillas and layer with sauce. Top with cheese. Cover and bake 30 minutes at 30o degrees.

Chicken Broccoli Casserole

3 boneless skinless chicken breasts cooked and diced
2 cans of Cream of Chicken soup
2 cups of Mozzarella cheese
1 package of frozen broccoli - thawed
1/2 package of tater tots - thawed
1/2 tube of Ritz Crackers
1 cube butter, melted

Mix the first 5 ingredients together, and pour into a 9x13 pan. Sprinkle crushed crackers over the top and drizzle with butter. Bake at 350 for 30 minutes.

Italian Chicken

Chicken Tenders (as many as you need)

Bottle of Italian Dressing ( I get fat free)

Put tenders into a big ziploc back or container and dump in Italian Dressing (just enough to cover all chicken, then save the rest for another time). Let marinate....over night is the best, but 20 min works to.

Spray pan with Pam and fry until cooked through. When it's warm outside, we cook them on the grill. Super easy and way yummy.

Annie's Chicken Noodle Soup

BOIL TOGETHER UNTIL VEGGIES ARE TENDER:
6 cups water
3 cubes chicken bullion
frozen noodles
celery
carrots

THEN ADD:
3 cups milk
2 cans cream of chicken soup
1/2 cube butter or margarine
1 lb cubed, cooked chicken breast
salt & pepper to taste

Simple Chicken Tetrazinni

4 boneless, skinless chicken breasts, cubed
4 tablespoons butter or margarine
1 teaspoon basil
1 teaspoon salt
1 teaspoon minced garlic

Melt butter in skillet and add spices. Cook chicken in melted butter and spices until done.
Serve over cooked noodles or rice. (I usually use about 1 box of Penne or Fusilli pasta. Works well with whole grain pasta also.)

Chicken and Spinach Stuffed Shells

22 uncooked jumbo pasta shells
1 c chopped cooked chicken
1 c fresh chopped spinach
1/2 onion, chopped
2 cloves garlic, minced
1/2 (15oz) container ricotta cheese
1 (8oz) package cream cheese, softened
1 c shredded Parmesan cheese
1 large egg, lightly beaten
2 tsp dried parsley flakes
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1 c shredded mozzarella cheese, divided
1/2 (26oz) jar prepared spaghetti sauce (any variety)

Cook shells according to package directions (be sure to stir every once in awhile so they don't stick to the bottom of the pan and tear apart); drain and set aside.
Preheat oven to 350°. Lightly grease 13x9x2inch baking dish.
In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1/2 cup mozzarella. Spoon into shells. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1/2 cup mozzarella. Bake for 5 to 10 more minutes.
Makes 6-8 servings.

Chicken Cordon Blue Casserole

2-3 chicken breasts, cooked and cubed
1 cup ham, cubed
1 cup cheese, shreaded
2 cans cream of chicken soup
3/4 cup sour cream
2/3 cup milk
1/4-1/2 tsp. garlic salt
1 cup rice, cooked
croutons

Cook rice and chicken. Heat soup, sour cream, milk and
garlic salt.
In a 9x13 baking dish, make layers with soup, meats, cheese
and rice ending with soup.
Bake at 350 degrees for 30-40 minutes
Top with croutons.

Curry Chicken

1 medium green bell pepper
1 medium red bell pepper
4-5 chicken breasts
1 Tbsp. Yellow curry powder
2 tsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. salt
1 garlic clove, pressed (I usually buy the jars of crushed garlic)
1 can (14 oz.) light coconut milk
1 can pineapple chunks
2 Tbsp. snipped fresh cilantro leaves

Cut bell peppers and chicken into 1 inch pieces. Combine curry,
cornstarch, ginger and salt; Mix well. Add chicken, coat evenly.
-In a hot pan (sprayed with pam) add chicken and garlic. Cook
until chicken is no longer pink- remove from skillet.
-Reduce heat to medium high. Add bell peppers; cook and stir
1-2 minutes. Stir in coconut milk, pineapple and chicken; Bring
to a boil. Reduce heat, simmer over low heat for 15 minutes, or
until sauce thickens. Add cilantro; mix gently.
-Serve over rice. Sprinkle with peanuts or toasted coconut if
desired.

Chicken Stuff (named by my husband)

4 chicken breasts
2 cans cream of chicken soup
1 pkg. onion soup mix
1/2 pkg. cream cheese

Put chicken, and soups in crock pot and cook all day.
About 1 hour before serving add cream cheese. Before
serving shread chicken with a fork.
Serve over rice.

Sweet & Sour Chicken

3-4 Chicken breasts
cut chicken into chunks, dip in cornstarch and then egg.
Brown chicken with a little olive oil.

Sauce: *simmer - don't boil
1 1/2 cups sugar
1 cup white vinegar
1/2 cup chicken broth
1/2 cup catsup
2 TBSP Soy Sauce

Pour over chicken and bake for 30 minutes at 350 degrees.
(I don't always dip chicken. I just brown the chicken. If you
do it this way, you may need to thicken the sauce with a little
cornstarch.)

Chicken Tacos

4-6 Chicken Breasts
1 can pinto beans
1 can black beans
1 sm. bag frozen corn
1 can diced green chilies (optional)
1 pkg. taco seasoning
1/2 cup barbecue sauce
1/2 can water

Place all ingredients in crock pot and cook all day. Before serving,
use a spoon or large fork to shread the chicken and mix it
all together. Serve in tortillas with cheese, lettuce, sour cream,
guacamole, salsa, ranch or whatever your preference.

Chicken Enchilada's

4 Chicken Breasts, Cooked and cubed
Flour Tortilla's

Sauce:
2 cans Cream of Chicken Soup
1 Large Meadow Gold Sour Cream (It's thicker)
1 can diced green chilie's
grated cheese
Mix together, reserving some cheese to put on top

Place chicken chunks in the middle of each tortilla. Put sauce on
top of the chicken. Roll up and place on greased cookie sheet.
Pour remaining sauce over the top and
sprinkle with cheese. Bake at 350 for 25 minutes.

Apricot Chicken

4 boneless chicken breasts
1/4 c. Italian Dressing
1/2 c. Apricot or Peach Preserves
1 Gallon Freezer Ziploc Bag

Clean the breasts and cut off extra fat. Put dressing and preserves in bag and squish together to get them to combine. Then place breasts in the bag and squeeze out all the air. Let them marinate in the mixture in the fridge for at least 6 hours. Bake at 350 for 1 hr or until juices run clear. It's even better if you can grill it on the BBQ! We like to serve it with rice and pineapple.

This recipe is freezable too! Thaw overnight the night before, in the fridge. Then follow baking directions.

Parmesan Chicken Bake

6 chicken breasts, boned & skinned
1 cube butter
1 Cup flour
Salt and Pepper
Garlic Powder
1 pint heavy whipping cream
Parmesan cheese

Directions:

Melt butter and pour half in 9x13 inch pan. Season flour with salt, pepper and garlic powder. Wash chicken and cover with seasoned flour. Place in buttered pan. Cover with cream and sprinkle with generous amount of Parmesan cheese. Drizzle with remaining butter. Bake for 1 hour in 375° oven. Serve on hot buttered noodles.

Chicken Casseroles

I like fast and simple meals, here are some different Chicken Casseroles:

1-2 cans cream of chicken soup
1-2 small cans of cooked chicken or cook and chop up your own chicken pieces
1/2 bag of frozen mixed veggies

Season to taste: salt, pepper, seasoning salt, etc.

Mix ingredients together.

Top with tator tots or stuffing.

Bake for 20 minutes at 350 degrees.

Yellow Chicken

You can make this as big a dish or as small a dish as you want, very easy to add more .

Chicken breasts cubed- usually one per person or so

several cans of Cream of Chicken soup

1 cup sour cream

several dashes Worcester sauce

salt & pepper

Cut chicken into cubes, strips, any shape you want. Brown in pan of butter, till mostly cooked.  In a large bowl, mix together the soup, sour cream, Worcester sauce, salt & pepper to taste.  This is the "gravy" (the yellow part to yellow chicken).  Place chicken in casserole  dish & pour the yellow gravy over.  Cook at 350 till hot & bubbly, about 35-45 min.  This can also be turned into a skillet dinner. After browning the chicken, pour gravy mix over & heat all the way through.  I like to serve it over noodle or rice.  My grandkids love it.

Chicken enchaladas

Depending on how many you want to make, will depend on how much chicken & other ingredients you use. I usually make 2 9x13 pans, my family loves these. Sometimes I just freeze the extra pan for another time.

4 chicken breasts-cooked & shredded/chopped

1 family size cream of chicken soup

2 cups sour cream

1 small can chopped chilies

2+ cups shredded sharp or cheddar cheese

24 flour tortillas

Put shredded chicken in a bowl. Mix all the other ingredients in a bowl, except cheese.  Spray your pan with pam or other non-stick spray.

  

With each tortilla, spread about 2 Tbs of soup mixture, sprinkle shredded chicken & sprinkle some cheese & roll up. Place in a pan, keep adding till the pan is full.  Spread the left over soup mixture evenly over all the rolled tortillas, sprinkle whatever chicken is left over & top it off with lots of cheese.

Bake at 350 for about 45 minutes or till hot & bubbly.

Grilled Lime Chicken Tacos

I made up this recipe so the measurements are an estimate. You can also leave the chicken whole and serve with rice or any other side. It'd also be yummy in a salad.

Lime Grilled Chicken Tacos
Makes about 10-12 tacos

2-4 chicken breasts (marinated – see marinade recipe below)
¼ c chopped cilantro
¼ white onion – diced
Lettuce
Tomato
Oil/vinegar (1tbps vinegar and 2 tbsp oil)
Salt/pepper
2-3 tbsp green enchilada sauce (optional)
3-4 tbsp fat free sour cream (optional)
Corn tortillas (cooked in frying pan)


Marinade:
Juice from 1-2 limes (depends on how juicy they are)
3 tbsp chopped cilantro
Salt – to taste
¼ - ½ tsp garlic powder
3-4 shakes of hot sauce (about ¼- ½ tsp)
1-2 tsp honey
2-3 tbsp of olive oil (whisk into the rest of ingredients above)

Marinate 4 small chicken breast or 2 large ones (cut in half lengthwise) for at least 1 hour.
Grill chicken on medium high for about 5 minutes per side (depending on thickness) and then let it rest for 5 minutes for juices to redistribute. Then slice on an angle into small pieces. (I have a stove top grill pan but you can use an outdoor grill or I think a regular frying pan would also work o.k.)

While chicken is cooking, begin to cook up the corn tortillas by spraying Pam into a frying pan and cook tortillas for about 1 minute per side.

Mix lettuce, tomato, and some of the chopped onion and top with oil/vinegar dressing. You can either eat as a side salad or top on the taco.

Then mix green enchilada sauce and sour cream to make a dressing. (Optional)

Assemble tacos: corn tortilla, grilled chicken, diced onion, cilantro, enchilada/sour cream dressing and lettuce/tomato salad if you want.

Chicken Casserole

I grew up on this and my husband loves it now too. It's easy, quick and yummy!

1 lb chicken tenders (cooked and cubed)
1 can Cream of Mushroom soup
1/2 cup milk
1/3 cup mayo (or a little less if you're not a huge mayo fan)
1-2 cups grated cheddar cheese (depends on how cheesy you like things)
3/4 bag wide egg noodles, cooked and drained

After chicken and noodles are cooked...

In large saucepan add CofM soup, milk and mayo. Stir. Add cheese and chicken. Add noodles. Stir everything together and put into 8X8 or 9X13 baking dish (one will just be more full than the other...they both cook it the same).

If you like a crunchy taste with it, sprinkle crushed up regular potato chips over the top 5 minutes before it's done.

Enjoy!

Chicken Waikiki Beach

6 halved boneless, skinless chicken breasts (or your parts of choice)
1/2 cup flour
1/3 cup oil or shortening
1 tsp salt
1/4 tsp pepper

Sauce:
1 can sliced pineapple
1 cup sugar
2 TBSP cornstarch
3/4 cup apple cider vinegar
1 TBSP soy sauce
1/4 tsp ginger
1 chicken bouillon cube
1 large green pepper (sliced)

Method:
Wash chicken and pat dry with paper towels. Coat chicken with flour. Heat oil in large skillet. Add chicken, and brown on all sides. Remove as browned to a shallow roasting pan. Sprinkle with salt and pepper.

Meanwhile, preheat oven to 350 degrees.

Make sauce: Drain pineapple, pouring syrup into 2 cup measure. Add water to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube.

Bring to boil, stirring constantly. Boil 2 minutes. Pour over chicken. Bake, uncovered, 30 minutes. Add pineapple slices and green pepper. Bake 30 minutes longer, or until chicken is tender.

Serve with fluffy white rice.

Chicken Crescent Rolls

1-8 oz cream cheese
2-C cooked chicken, cubed
2 cans Pillsbury crescent rolls (I like to use the big rolls vs. the regular ones)
1/4 C butter, softened
1/8 tsp. black pepper
1 pkg. chicken gravy mix

Cream butter and cream cheese together. Add chicken and mix well. Season with pepper and mix. Put a spoonful of filling onto crescent roll, roll up and pinch edges. I liked to spray a little "can't believe it's not butter" on the rolls and then sprinkle bread crumbs over the top. Bake rolls on an ungreased cookie sheet at 325 degrees for 23-28 minutes. Make chicken gravy and drizzle over rolls when serving. (Filling can be refrigerated overnight).

Italian Chicken Lasagna

2-4 Chicken breasts-cubed (depending on how much you want)
2 packs Italian dressing mix (powder)
1 8 oz. package cream cheese (at room temperature)
1 cup sour cream
8-10 cooked lasagna noodles
1 medium jar spaghetti sauce
mozzarella cheese (grated for the top layer)
2 tbsp sugar

Mix one pack of italian dressing using the recipe on the back of the package. Marinate the chicken (in the same pan you'll bake it in) in the italian dressing ( overnight if possible). Bake the chicken approximately 20-25 minutes at 350 degrees. let cool.

Pour spagheti sauce in sauce pan. Mix in sugar. Heat on low for 1 hour, stirring every 10 minutes to prevent sticking. ( You don't have to do this step if you are on a time crunch but it makes the sauce taste better.)

Cook noodles according to package directions.

Whip sour cream, cheese and other pack of italian dressing (left as powder) together until fluffy. Fold cubed chicken into sour cream mixture. In a 9x13 pan put one layer of noodles on the bottom then layer the chicken in the white sauce. Put one more layer of noodles. Pour sauce over noodles. Top with the desired amount of cheese. Bake at 375 degreese for 25 minutes covered, 5 minutes uncovered . Let stand for 10 minutes before serving. Serve with French bread.

( If you want to add anothe layer of noodles and filling, then add another 1/2 c. sour cream and 4 oz cream cheese and another chicken breast to the recipe.)

This is the Lasagna that we had for the Progressive dinner, Thanks Mieka Barlow

Easy Chicken Pot Pie

2 chicken breasts, cooked and cubed
1 can cream of chicken soup
1 bag frzn veggies
2 potatoes, boiled and cubed
2 frzn pie shells

Mix the first 4 ingredients together. Place in a pie shell and cover with another pie shell. Cook in oven at 350 degrees for 35-45 minutes.

Chicken Ole'

This is an easy crock pot recipe that my whole family loves (and they are way picky!)

Chicken Ole'

2 cans cream of chicken soup
1 c. sour cream
1 c. salsa
1 Tbs. minced onion
Flour tortillas (4-5)
3 chicken breasts, cooked and cubed (another time saving trick, buy a roasted chicken from store and use it!)
2 c. shredded cheddar cheese

Mix the soup, sour cream, salsa and onion together. Cut or tear the tortillas into pieces 1-2 inches. In the crock pot put 1/3 of the soup mixture on the bottom, 1/3 of tortillas, 1/3 of cubed chicken, 1/3 cheese. Repeat in same order until all the ingredients are gone. Save the last layer of cheese until right before serving. Cook on low 6-7 hours. Yummy!

Easy Sweet & Sour Chicken

I have tons of chicken recipes too, but this is one of my current favs.

Sweet & Sour Chicken
Chicken breasts, cut up
2/3 cup brown sugar
4 Tbsp ketchup
1/3- 1/2 cup vinegar
2 Tbsp. soy sauce
1/2 tsp minced garlic
egg white
flour

1. Dip cut up chicken pieces in egg whites. Put in Ziploc bag with 3 Tbsp. flour and shake to coat.
2. Saute chicken in a little oil. Add onions, carrots, pineapple (whatever you'd like basically)
3. Mix brown sugar, ketchup, vinegar, soy sauce, and garlic. Add to skillet. Simmer for 5-10 minutes.

You can enjoy with or without rice.

White Bean Chicken Soup

I am constantly looking for healthy ways to get more beans into my family's diet. I found this recipe on www.simplifysupper.com and we love it! I leave out the green chilies because my family doesn't like them. I also use a little bit of dried minced onion instead of one whole onion, and only 1 tablespoon of olive oil. I would also rinse your beans to remove some of the sodium unless you buy low-sodium beans, just add a little extra water or chicken broth to make up for the lost bean juice. I would also recommend a low-sodium/low-fat chicken broth. This soup is great on a cold day!

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic minced
3 boneless, skinless chicken breasts, cooked and chopped
1 package frozen white corn, 9 ounces
2 cans Great Northern beans, undrained
7 ounces green chilies, diced
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon Oregano
1/4 teaspoon cayenne pepper, optional
3 cups Chicken broth
3 tablespoons lime juice

Saute onion and garlic in olive oil. Add cooked and chopped chicken, corn, beans, green chilies, spices, broth, and lime juice. Stir until well blended. Bring to a boil, then turn heat to low and simmer for 20 to 30 minutes. Garnish with sour cream, corn chips, and grated cheddar cheese.

Chicken and Bean Burritos

Ingredients:
1 Tbsp olive oil
1 medium onion, chopped
1/8 tsp. garlic powder
1 can (11 1/2 oz. or so) Condensed Bean with bacon soup
3/4 cup Pace Salsa
1 can (12.5 oz.) chicken (drained)
tortillas approx 4-5

Heat oil in skillet. Add onion and garlic and cook until tender.
Add can of soup, salsa and chicken. Heat through.
Warm tortillas, and spoon desired amount into tortilla. Fold tortillas around filling.

Herbed Chicken Lasagna

Ingredients:
1 1/2 cups sliced fresh mushrooms
1 cup chopped onions
2 Tbsp. butter
2 pkgs hollandaise sauce (prepared per directions)
1/2 of a large package of pre-cooked lasagna noodles OR No Boil noodles
1 1/b chicken, cooked and cut into small pieces
1/2 Tbsp basil
1/2 Tbsp. oregano
salt and pepper
1 (12 oz.) can asparagus tips
1 1/2 cups italian blend OR mozarella cheese
1/2 cup shredded Parmesan cheese

Saute mushrooms and onions in butter for about 5 minutes
In a large bowl, mix chicken, basil, oregano, salt and pepper to taste. Gently fold in asparagus tips. Using a 9x13 pan spread small amount of prepared hollandaise sauce on bottom. Make 2 layers as follows and in this order: noodles, hollandaise, chicken mixture, mozzarella, parmesan. If there is any sauce left over, pour it over the second layer of noodles before adding last of the cheese topping.
Bake at 350 degrees for 30 minutes.

Chicken & Broccoli Alfredo

1/2 pkg of 16 oz. linguine
1 c. fresh or frzn broccoli flowerets
2 tbsp. butter
1 lb skinless, boneless chicken breats cut into 1 1/2" pieces
1 can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper

1. Prepare linguine according to pkg. Add broccoli during last 4 minutes of cooking time. Drain into a colander.

2. Heat butter over med-high heat. Add chicken and cook until well browned, stirring often.

3. Stir soup, milk. cheese, black pepper and linguine mixture into skillet. Cook until mixture is hot and bubbling.

Chicken Dinner Recipes

I have to say that I mostly cook with chicken so I have a ton of chicken recipe's. Here's just a few of my favorite. I can't wait to add some more to my collection. Thanks again Leah for starting this!


Rice Krispie Chicken
Melted margarine (start with 1/2 cube)
Crunched Rice Krispies (I fill half a ziploc bag, crush with rolling pin, then dump on plate)
boneless, skinless chicken breast or tenders (I use tenders)

Dip chicken in butter, roll in Rice Krispies, place on baking sheet, salt and pepper

Bake 350 for 35-45min, when chicken is cooked through.

Chicken Casserole
3 cups cooked, diced chicken
2 cans cream of chicken soup
1 can milk
1 box stove top stuffing mix (or I use Mrs. Cubbisons)

Spread cooked, diced chicken in bottom of pan. Mix soup & milk & pour over chicken. Mix dressing as directed on box. Then spread stuffing over chicken. Cover with foil & bake 300 for 45 min.

Chicken Pillows
1 cup cooked, diced chicken
1 )4oz) can drained mushrooms
Bread Crumbs (I like Italian flavor, but plain is great to)
1 (8oz) pkg softened cream cheese (I use 1/3 less fat)
3 pkg crescent rolls

Combine chicken, mushrooms and cream cheese. Spoon into crescent rolls (for smaller use 1 triangle, or squish 2 triangles together to make a square, fill and fold over). Dip in melted butter & roll in bread crumbs. Bake 400 for 20min.

Gravy- 1 can c/chicken, milk & 8oz sour cream. (I use light, or reduced fat)

Yogurt Chicken
1 pkg crushed Ritz crackers
3 Tbsp Parmesan Cheese
1 tsp Garlic Salt
Plain Yogurt
melted Butter/margarine

Dip chicken in plain yogurt. Mix Ritz Crackers, Parmesan Cheese and Garlic Salt. Then dip chicken into mixture. Place on foiled cookie sheet. Drizzle melted butter over the top. Bake 375 for 30min.

Cheesy Chicken
boneless skinless chicken breasts or tenders
2 cans of c/chicken soup
1/2 can milk
cheddar cheese slices

Place chicken in a baking pan. Pour mixture of soup & milk on top of chicken and around. Place cheddar cheese slices on top of chicken. Bake 350 for 30-40min.

Chicken Salad
1 bag frozen boneless, skinless chicken breasts or tenders: Cook chicken with onion and bay leaf for at least 2 hours. Cool and cut up.

1 bunch of celery, chopped thin

1 small onion, chopped thin

1 1/2 cups Mayo

1 1/2 cups Miracle Whip

1 small can of Cashews, chopped- ADD CASHEWS RIGHT BEFORE SERVING

Mix everything, but Cashews, and refrigerate. Best if you make the day before. If you find you need more moisture, add equal amounts of Mayo and Miracle Whip. Serve on croissants. Great for large get togethers.

Chicken Parmesan

1 Jar Spaghetti Sauce (26oz)
1/2 cup grated Parmesan Cheese
6 boneless, skinless chicken breasts or tenders
2 cups Mozzarella Cheese (grated)
1 lb spaghetti, linguini or any noodles- cooked as directed

Pour Spaghetti sauce in 9x13 pan. Add chicken, coating them in sauce. Cover with foil. Bake at 375 for 30 min. Remove from oven and remove foil. Stir in noodles, sprinkle with Parmesan cheese and Mozzarella cheese. Return to oven with NO foil, bake 30 more min.

Cheesy Crockpot Chicken

3 boneless, skinless chicken breasts OR 6-8 tenders
2 cans c/chicken soup
1 can cheddar cheese soup

Rinse chicken, sprinkle with salt, pepper & Garlic powder. Place in crockpot. Pour all soup onto chicken and mix chicken around in soup. Cook on low heat about 8 hours, don't lift lid. Serve over rice or noodles.