Easy Chicken Divan

from Denise Gwilliam

Broccoli

Cauliflower

Carrots

2 ½ c cooked chicken

2 cans cream of chicken soup

1 c mayonnaise

1 tsp lemon juice

¾ c cheese

1 T butter

¾ c soft bread

Saute bread crumbs in butter (optional, I don't do this). Cook veggies until tender. Arrange veggies in dish and place chicken on top. Combine soup, mayo & lemon juice. Pour over chicken. Sprinkle with cheese. Top with bread crumbs. Bake at 350˚ for 30 minutes.

If I need it to stretch farther or be more filling, I will add fun pasta to the mix!

Creamy Tender Chicken

from Nancy Young

8 half chicken breasts

1 family size cream of chicken soup

16 oz sour cream

½ tsp thyme leaves

½ green bell pepper, sliced

Spray a 9x13 pan. Mix soup, sour cream and thyme. Put 1/3 mixture in bottom of pan, then chicken, then rest of mixture. Arrange sliced peppers on top. Cover and bake at 300 ˚ for 3 hours. Serve over spiral noodles.

Chicken Tetrazzini

from the Aspen 2nd Ward

2 tbsp margarine
1 medium onion, chopped
1 clove garlic, minced
2 cups (or more) chicken, cut in bite sized pieces
1 - 10.5 oz can cream of chicken soup
1/2 cup milk
1 tbsp chopped parsley
1/2 package linguini or spaghetti
1/4 cup grated Parmesan cheese

Saute onion and garlic in margarine until tender. Add chicken. Stir in soup, milk and parsley. Simmer, covered for 30 minutes (if chicken is uncooked, or less if it is already cooked). Meanwhile, cook pasta, according to package directions, cooking only minimum time indicated. Drain and put into casserole disk.
Cover with chicken and sauce and sprinkle with Parmesan cheese.
Bake at 400 for 15 - 20 minutes.

Chicken Pasta Parmesan

from Mary Warner

Cook until tender and set aside:

1 T oil

1 pound cubed chicken breast

¼ c onion

Cook until tender: ½ c thickly sliced carrots

1 c cut up broccoli

1 c fresh sliced mushrooms

Zucchini

Yellow squash

Red peppers

Stir in and heat to boil:

1 can cream of broccoli or chicken soup

2 T milk

Pepper

Add chicken. Simmer 5 minutes. Serve over Spaghetti.