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

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 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.

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.