Poppy Seed Chicken

By Racquel D.

2-4 large chicken breasts boiled and diced
1 can cream of chicken soup
1/2 pint of sour cream (est.)

Mix all together and put in 9x13 pan

then crush one sleeve of ritz crackers and mix with melted cube of butter.
sprinkle on top of chicken . Sprinkle with poppy seeds Bake 350 for half hour.
Serve over rice

Cranberry Chicken

By Racquel D.

6 to 8 pieces of chicken
1/2 bottle of catalina
1 can of whole cranberries
1 package lipton onion soup mix

Mix the cranberries and catalina in a bowl. Put chicken in pan and pour the sauce on top. Bake in the oven for 35 minutes on 375 degrees (it may take longer depending on the size of the chicken).

Grilled Chicken with Angel Hair

By Kathy C.

10 ounces angel hair pasta
2 boneless chicken breast halves, cooked and chopped
1 cup pesto
2 cloves garlic, minced
2 tablespoons olive oil
1 ounce toasted almonds

DIRECTIONS

Cook angel hair pasta in boiling water until al dente. Drain.
In a large saucepan over medium heat saute minced garlic in olive oil. Add chopped chicken, cooked and drained pasta, pesto sauce, and mix well.
Top with toasted almonds. Serve warm or cold.

Crescent Chicken Bake

By Linda L.

2/3 Cup Ritz Crackers Crumbled

½ tsp. Poultry Seasoning

¼ tsp Pepper

8 oz. Cream Cheese

2 Cups cubed cooked Chicken

1 Tbs. Butter

4 oz. Canned Mushroom

2 pkgs. Crescent Rolls

Meat Mixture: Combine Cream Cheese, butter, pepper & Seasoning together. Add Chicken & drained Mushrooms.

Put 2 tsp of meat mixture on each roll. Fold the roll and pinch closed. (It will look like a pillow) Dip in melted (1cube) cooled butter then roll in cracker crumbs. Place on cookie sheet.

Bake for 20 minutes at 350 degrees. Sprinkle with Parmesan Cheese

Sauce Mixture: Combine 1 can Cream of Chicken Soup mixed with 8 oz. of sour cream. Add a dash of garlic salt. Warm and serve over baked chicken and rice.

MexiCali Chicken

By Lisa Long

Mexicali Chicken

1 1/2 c uncooked white rice

1 can chicken broth (13 oz)

1 jar chunky salsa (16 oz)

6-10 chicken tenders or 4 chicken breasts

1 1/2 c shredded cheddar cheese

sliced black olives

cilantro

Put rice in a greased 9x13 pan, spreading evenly. Mix chicken broth and salsa in a bowl. Pour half of this mixture over the rice. Place chicken on top of rice and pour the remainder of the mixture over it. Cover with foil. Bake at 350 for 30 minutes. Remove foil and top with cheese and salsa. Bake for 30 minutes uncovered. Garnish with olives and cilantro.

Sometimes I also add Carribean style black beans to the rice mixture. Serve as is or with homemade flour tortillas

Italian cream cheese chicken

**WORKS BEST IN CROCK POT- BUT CAN BE DONE ON STOVE TOP FOR QUICK COOKING**

4 Chicken breasts
1 8 0z cream cheese
1 pkg good seasons italian dressing mix packet
1 can cream of chicken soup

Put all ing. in crock pot. Cook on low for 6-8 hrs
Serve over white rice

Creamy Lemon Pasta

1 Lemon - to get 3 tbsp lemon juice and 2 tsp lemon zest
1/4 cup unsalted butter
1 cup heavy cream
1 lb fresh fettuccine or dried pasta
1 cup grated parmesan cheese
salt
pepper

Grate lemon peal(2 tsp zest) and squeeze lemon (3 tbsp juice). On low heat melt the butter in a deep, heavy 12 inch skillet. Stir in the cream and heat gently. Stir in the lemon juice and zest. Remove the skillet from the heat and keep it warm and covered. Boil the pasta and set aside 1.2 cup of the hot pasta water and drain the pasta. Place the hot drained pasta in a large serving bowl, add the lemon cream sauce and toss. Add some of the reserved hot watter if more liquid is needed. Toss in the grated parmesan cheese.

Ritzy Chicken

6 boneless skinless chicken breasts
2 cups crushed club or ritz crackers (we prefer club)
1 cup sour cream
1/3 cup sour cream
1/3 cup butter, melted
season-all and pepper to sprinkle

Cut chicken into strips and dredge in sour cream and sprinle with season all and pepper. Coat with crushed crackers. Place on pam sprayed cookie sheet. Drizzle melted butter over each piece. Bake at 325 for 35-40 minutes or until done and cracker topping is golden brown.

Bacon Chicken Bake

1/2 lb bacon, finely chopped and fried crips
3 Tbsp dried minced onion
Ranch dressing
salt and pepper and garlic to taste
1 Cup seasoned bread crumbs
6 skinless, boneless chicken breasts
1 stick butter, melted

Preheat oven to 400 degrees. Mix bacon, breadcrumbs and dried onion flakes in a large bowl. Season chicken breasts with salt pepper and garlic powder then brush with ranch dressing. Coad chicken liberally with bread crumb mixture and place on a foil lined pan thats been lightly sprayed with cooking oil. Drizzle melted butter and bake for 30 minutes. Place under broiler for a few minutes to get a nice golden brown crust.

Creamy Chicken

1/2 cup of mayo
1 cup sour cream
1 Tbsp. chopped green onions
4-6 chicken breasts
1 can cream of chicken soup
1 Tbsp lemon juice
1 cup grated cheddar cheese
sprinkle of paprika

Mix the ingredients together; place chicken in the sauce. Cover with foil and bake on 325 for 1 1/2 hr. Sauce is great on rice!

Southwest Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1/2 package taco seasoning mix
1/4 cup sour cream

Add everything except sour cream to crock pot and cool for 6 hrs on low. About 30 min from being done add sour cream. Shred and serve over rice, make tacos, enchiladas or taco salad.

Garlic Chicken Pasta (YUMMMY!!!)

16 oz farfalle pasta
1 cup heavy whipping cream
4-6 boneless, skinless chicken breasts
2-3 cloves garlic, crushed
1 tbsp pepper
1/2 cup butter
1 lb bacon (baked in oven at 400) crumble
1/2 cup parmesan cheese
1 12 oz bottle of lawry's mesquite marinade with lime
(its by the steak sauce etc at the grocery store)

Cook chicken and bottle of marinade in crock pot on low for 6 hrs. Boil pasta. Cut up chicken into pieces. Melt butter; add garlic, whipping cream, pepper, parmesan cheese, and bacon. Whisk together on low heat for 3-4 minutes. In large bowl pour over pasta and chicken and stir together.

Grandma's Juicy Chicken

1/2 cup grated parmesan cheese
1 pkg good seasons italian dressing
1/2 tbsp garlic powder
6 chicken breasts

Mix cheese, dressing and garlic together. Coat chicken, bake 25 min at 400

Broccoli Casserole

By Jennette T.

3 C. Chicken or Turkey
2 Cans cream of chicken soup
1 1/2 cup mayo
1 1/2 tsp curry
1 pkg frozen veggies
Noodles (as desired)
2 tsp. lemon juice

Boil veggies until tender, cook noodles
Layer veggies and noodles. Mix remaining ing. together for top layer.
Cover and cook 350 for 30 min

Southwest Chicken Casserole

By Jennette T.

1 lb boneless chicken
1 10 oz can of cream of chicken soup
1 10 oz diced tomatoes
2 tbsp onion
8 oz. shredded cheese
1 tbsp taco seasoning
1 4 0z diced green chilies
10 corn tortillas

Cook chicken and shred, and place in a casserole dish. Tear tortillas into strips and add to the casserole. Mix 1 cup of cheese, soup, tomatoes, chilies, onion and seasoning. Mix well and add to casserole and sprinkle with remaining cheese. Bake 350 for 25-30 min.

Sun Dried Tomato Chicken Salad

1 Pkg Spinach
Kraft Sun Dried Tomato Dressing (enough to coat spinach to your liking)
Frigo 3 cheese Italian cheese (parmesan, asiago, and romano)
2 Chicken Breasts

Cook chicken any way you like and shred or chunk.
Toss spinach with dressing, cheese and chicken.

*it tastes great with just parmesan cheese.. but the mixture is great!

Crock pot chicken and mashed potatoes

4 Chicken breasts
1 can cream of mushroom soup
1 package lipton onion soup mix

Whisk together ingredients with 1/2 cup water.
Pour mixture over chicken in crock pot and cook on low for 3-4 hours. Serve with mashed potatoes.

Cafe Rio Salad

By Charise V.
It seems like a lot of work, but it really wasnt too bad! It is so worth it!

Café Rio Dressing
1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Mix your Ranch Dressing. Use a food processor to chop all other the ingredients add to the ranch shake well. Refrigerate.

Cafe Rio Chicken
1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Café Rio Rice
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (*see note)

*Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Start with a tortilla, then layer on romane lettuce (chopped) cooked beans (I just get a bag of uncooked black beans and follow the instructions), rice, lettuce, specially seasoned chicken, cheese and a cilantro ranch dressing that is delicious.

I build my salad in a big tortilla that is placed in a aluminum cake tin (disposable) just like Cafe Rio!

Lemony Chicken Breasts with Rice

4 Tbsp. unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves
Salt and Pepper
4 Cups canned low-sodium chicken broth
1/4 cup lemon juice
2 Cups long-grain rice
1/4 cup finely chopped fresh parsley

Melt 2 tbsp butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker. Sprinkle chicken with salt. Melt remaining 2 tbsp butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker. Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hrs. Remove chicken, stir parsley into rice and season with salt and pepper.

Our Favorite Chicken Salad

Dressing:
1/2 tsp Pepper
1/2 cup canola or sesame oil
1/3 cup soy sauce
1/3 cup white vinegar
2 Tbsp Sugar
*I like to use just a little bit extra of each ingredient just to coat the salad a little more.

3-4 Chicken Breasts-boiled or oven baked. Shred the chicken into bite sized pieces.
12 oz spiral cork screw pasta (the multi colored pasta looks great) cooked according to package directions.
1 cup cashews
1/2 cup sunflower seeds
1 pkg spinach
1/2 cup parmesan cheese
3-4 green onions, chopped

Mix all together!
Tastes lots better when it sits all together in the fridge for a few hrs.
*Don't add cashews until you are ready to serve. They will get a little soft.
*The best way I have found to do it is to mix the dressing in a large plastic zip lock. Add the shredded chicken and cooked pasta in the zip lock and let it marinate with the dressing. Put it in the fridge for a couple hrs.