Chicken Salad

from Sue Stringham

2 c cooked chicken

4 c cabbage

1 pkg chicken ramen (just run under hot water)

4 green onions

2 T sesame seeds

½ c almonds

Dressing:

¼ c vinegar

½ c oil

2 T sugar

½ t salt

Flavor pack from Ramen noodles

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.

Chicken Enchilada Casserole

by Linda Holman

1 large package regular tortilla chips (or Doritos)

2 c chopped chicken breasts

1 can stewed tomatoes with green chilies

1 can diced chili peppers

1 can cream of chicken soup

1 can cream of mushroom soup

1 pound cheddar cheese, grated

Layer chips, sauce (combined soups, tomatoes and chilies), chicken and cheese. Top with cheese. Bake 375˚ for 30 minutes.

Chicken Couscous

• 1 Tbs. olive oil
• 1 large onion, thinly sliced
• 1 lb. boneless, skinless chicken breasts, cubed
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 cups chicken broth
• 3 cloves garlic, thinly sliced
• 1/2 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. cayenne
• 8 ounces shredded carrot
• 1/2 cup raisins
• 1 cup couscous
• 1/2 cup slivered almonds, toasted

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion & sauté 3 min. Season chicken with salt & pepper. Add to skillet & saute 3 min, stirring. Add broth, garlic, cumin, cinnamon, ginger, cayenne & 1 cup water; bring to a simmer. Add carrot & raisins & simmer another 3 min.

.2. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Serve topped with almonds.

Chicken Cordon Bleu Casserole

• 2-3 pounds boned, skinned chicken breasts, cut into 2 inch or so chunks
• 1 egg, beaten
• 1/4 cup milk
• dry bread crumbs (I used the Italian seasoned crumbs)
• oil for frying
• 5-6 slices ham lunchmeat, chopped
• 1 cup shredded cheese, whatever type you like
• 1 can cream of mushroom or cream of chicken soup, mixed with 1 cup milk

Mix the egg with the milk; dip the chicken in the milk, then coat with the breadcrumbs. Heat oil in a large frying pan, and fry the chicken just until browned. (I did this in three batches, so they would all brown evenly.)

Put the browned chicken in a 9x13 inch baking pan. Sprinkle the ham over this, then add about 1/2 cup of the cheese on top. Pour the soup/milk over all this. Top with remaining cheese. Bake at 350 for about 30 minutes or until browned and bubbly

Chicken Continental

from Kari Coon

Saute 2-3 min: 1 ½ c cooked Chicken

1 can sliced mushrooms, drained

1 garlic clove, crushed

Add & bring to boil: 1 can chicken broth

1-2 cans French cut green beans

1 tsp salt

½ tsp basil leaves

Dash of pepper

Add: 1 ½ c dry minute rice. Remove from heat, cover and let stand 5 minutes.

Chicken Chimie’s

from Stephanie Bacon

2 ½ c cooked chicken

2/3 c salsa

1/3 c green onions sliced

1 ½ tsp cumin

1 ½ tsp oregano

½ tsp salt

¾ c grated cheese

1 can refried beans

8 Flour tortillas

margarine

shredded cheese

tomatoes

lettuce

guacamole

salsa

Combine first 8 ingredients (chicken through beans) and simmer until cheese is melted. Brush 1 side of tortilla with margarine. Add 1/3 c of mixture into unbuttered side of tortilla. Fold 2 sides over the filling. Fold top and bottom. Place seam side down on baking sheet. Bake at 475˚ x 13 minutes or until crisp and golden brown. Can top with cheese.