CHICKEN RECIPES

QUICK & EASY CHICKEN ALFREDO

1 can chicken breast
1 jar alfredo sauce
Spaghetti noodles (cooks quicker than fettuccine noodles and "less tough")
(prepare ½ pkg for family of 4)
1 tsp grated parmesan cheese

Boil water and prepare spaghetti noodles according to package.
Heat alfredo sauce in saucepan on low.
Add chicken and cheese.
Serve over pasta.

MEXICAN CASSEROLE

3 cooked chicken breasts, diced or 2 large cans of chicken breast.
1 can cream of mushroom soup
1 can mild Rotel tomatoes (original or hot if preferred)
1 tsp cumin seed
1 tsp chili powder
1 dash garlic powder
4 oz. processed cheese, melted

1 bag tortilla chips

2 cups grated cheddar cheese

Preheat oven to 325.
Combine all ingredients except for chips and cheddar cheese together over medium heat until just bubbling.
Lightly grease 13x9 baking dish with shortening.
Layer tortilla chips in dish with chicken mixture.
Top with cheddar cheese.
Bake in oven 20 minutes or until cheese is melted.

QUESADILLAS

3 browned chicken breasts, diced, or 2 large cans of chicken breast.
1 tsp cumin seed
1 ½ tsp chili powder
1 tsp chopped onion flakes
½ tsp garlic powder
1 can Fiesta Nacho Soup or 1 jar nacho cheese dip
1 pkg flour tortillas
2 cups grated cheddar cheese (for top of tortillas)

Brown chicken (canned chicken too) with cumin seed, chili powder, onion flakes, and garlic powder in pan (cover bottom of pan with water to prevent sticking). Mix in soup or cheese dip.

On cookie sheet, place 1 tortilla down for bottom of quesadilla and thinly spread chicken/cheese mixture over it. Top with another tortilla. Sprinkle grated cheddar cheese over top. Place in broiler for 30 - 40 seconds to melt cheese - WATCH CLOSELY TO PREVENT CHEESE FROM BURNING!

Slice tortillas into small pizza-like slices and serve with your favorite Mexican side dishes!

MEXICAN CHICKEN PIZZA new!

2 chicken breasts, chopped (can be substituted with 1 pkg southwestern-flavored
cooked chicken breast strips found in refrigerated section of store)
1 pkg taco seasoning (DO NOT use if using pre-seasoned chicken)
1 ½ cup Thick-n-Chunky style salsa
1 can refrigerated pizza crust
1 cup grated Monterey Jack cheese
1 cup grated Velveeta cheese

Preheat oven to 425 degrees. Unroll dough, place on pizza or baking pan, pressing dough until thin crust is formed to edge of pan. Bake crust for 8 minutes or until crust BEGINS to brown.

Brown chicken, mix in taco seasoning.

Spread salsa on crust, followed by chicken and cheeses.

Return to oven, bake additional 7-12 minutes, or until edges of crust are golden brown and cheese is melted.

MEXICAN CHICKEN TORTILLA BAKE

Onion flakes
3 cooked chicken breasts, diced
1 can cream of mushroom soup
1 can mild Rotel tomatoes (original or hot if preferred)
1 tsp cumin seed
1 tsp chili powder
1 dash garlic powder
4 oz. processed cheese, melted
¼ cup sour cream
4 flour tortillas

tortilla chips
2 cups grated cheddar cheese

Preheat oven to 350.
Brown chicken and onion together
Combine all ingredients except for chips, tortillas and cheddar cheese together over medium heat until just bubbling.
Lightly grease 13x9 baking dish with shortening.
Slice tortillas into 2 inch strips and layer bottom of dish
Cover tortillas with layer of chicken mixture
Cover chicken mixture with chips
Add a second layer of chicken
Place a layer of tortilla strips on top
Cover with grated cheddar cheese.
Bake in oven 20 minutes or until cheese is melted.

CREAMY CHICKEN AND VEGETABLE COBBLER new!

2 cans cream of chicken soup
1 cup milk
salt
pepper
1/2 tsp onion flakes or powder
3 ½ cups cubed chicken breast
6 cups favorite frozen vegetables, thawed (approx. 2- 14oz pkgs.)
2 cups shredded cheddar cheese
1 can layer style refrigerated biscuits

Preheat oven to 375. Spray 13x9" glass baking dish with non-stick spray.
In skillet, combine soup and milk, salt, pepper and onion, heating until well blended.

Add chicken, vegetables and cheese. Mix well. Cook until bubbly, stirring constantly. Pour mixture into baking dish.

Place biscuits on top of chicken/vegetable mixture.

Bake for 20-28 minutes, until biscuits are golden brown.

CHICKEN NOODLE BAKE

1 tbsp chopped onion (or flakes)
3 chicken breasts (substitute canned chicken if needed)
1 can cream of celery soup
½ cup milk
½ cup sour cream
¾ cup grated cheddar cheese
salt and pepper
2 pieces of toast
1 twelve ounce pkg of egg noodles

Preheat oven to 350
Prepare egg noodles according to package instructions
Brown chicken and onion together
Add soup, milk, sour cream and cheese, salt and pepper to taste, heat until bubbly
Stir in cooked noodles
Pour chicken and noodle mixture in a 9x13 baking dish
Crumble toast on top
Bake for 20-25 minutes until hot

QUICK & EASY CHICKEN POT PIE

Serves family of 4 serving each. This recipe is very hearty and filling. Usually one serving is enough for each person, but you can use 1 more can of biscuits and larger cans of veggies for more servings or leftovers. Preheat oven to canned biscuits recommendation.

1 stick melted butter
1/3 cup all purpose flour
1 tsp chopped onion flakes
1 can chicken broth
2/3 cup milk
1 large can chicken breast
1 single serving size can green peas
1 single serving size carrots
1 can peeled, sliced potatoes
salt and pepper to taste
1 can biscuits (homestyle best used)
9" square baking dish

Over medium heat,brown flour and onion flakes in melted butter.
Stir in broth and milk.
Add chicken and vegetables, stirring until well blended.
Salt and pepper to taste.

Lightly grease baking dish. Press ½ can of the biscuits out to be a little flatter, so they won't rise a lot and will be "crust-like". Place the pressed biscuits on bottom of dish. Pour chicken mixture over biscuits. Top with remaining biscuits.

Bake according to biscuit can directions.

ZESTY CHICKEN AND BISCUITS
These are a great "finger food" for sleepover parties, ball game snack, or just about anytime!

2 tsp margarine
1 tbsp chopped onion or onion flakes
2 chicken breasts
1 tsp chili powder
¾ cup grated cheddar cheese
4 ounces processed cheese
2 tbsp salsa
2 tbsp sour cream
2 cans of canned biscuits (not layered)

Brown and chop chicken and onion in margarine
Add chili powder, cheeses, salsa and sour cream to chicken, heat until warm

Roll each biscuit out (place one hand flat on biscuit to prevent it from drawing up after rolled out)
Fill center with 1 spoon of chicken mixture
Roll up and insert a toothpick to hold rolled shape.

Preheat oven to 350 bake 12-15 minutes until lightly browned

CHICKEN PARMASAN

3-4 chicken breasts, cut in to strips
oil for frying chicken
2 eggs
1 cup milk
2 cups pancake flour
¼ tsp garlic powder
2 tbsp grated parmasan cheese
1 jar spaghetti sauce
Spaghetti noodles

Prepare noodles according to directions on package.
Heat spaghetti sauce until hot.

Mix egg and milk in small bowl, set aside
Combine pancake flour, garlic powder and parmesan cheese in separate small bowl.
Heat oil to frying temperature.
Dip chicken strips in egg/milk mixture, then into flour mixture, repeating both steps 2 times to get a thick coating on chicken.
Place chicken in hot oil, cooking thoroughly, until batter is browned.

Remove chicken pieces and sprinkle with additional grated parmesan cheese while hot. Place on paper towel covered plate for a minute to "soak up" excess oil.

Serve chicken over pasta, topped with spaghetti sauce.

Great with garlic bread and salad on the side!