Chicken

• 4 boneless, skinless chicken breasts
• 1 (14 oz) can diced tomatoes, undrained
• 1 (4 oz can) green chilies, drained
• 1 (8 oz) pkg cream cheese or Neufchatel
• Tortillas
• Shredded Monterey Jack cheese (or your favorite kind of cheese)
• 2 Tbsp melted butter (or olive oil)

Spray inside of crock pot with nonstick cooking spray. Place chicken breasts in the crock pot. Combine diced tomatoes, green chilies, and cream cheese in a bowl. Pour mixture into crock pot. Place the lid on the crock pot and cook 6 to 8 hours on low, or 3 to 4 hours on high. Once the chicken is cooked, remove from slow cooker and shred. Return chicken to crock pot and mix well. If chicken seems too runny, drain off some of the liguid or use a slotted spoon to transfer mixture to tortillas. Keep chicken mixture warm until ready to make quesadillas.

To make quesadilla, heat a skillet over medium heat. Top one side of tortilla with cheese and a scoop of the chicken mixture. Fold the tortilla over and press down. Lightly brush melted butter (or olive oil) on both sides. Cook two filled tortillas at a a time, 3 to 4 minutes each, until they are golden brown, turning once. Serve with your favorite salsa, guacamole, and sour cream.

Makes 8 to 10 servings

• 4-5 lbs. boneless, skinless chicken breasts (or tenderloins)
• Salt and Pepper
• 1 1/2 cups cornstarch
• 3 eggs, beaten
• 1/4 cup canola oil
• 1 cup sugar
• 4 Tbsp ketchup
• 1/4 cup white vinegar
• 1/4 cup apple cider vinegar
• 1 Tbsp soy sauce
• 1 tsp garlic salt

Whisk together sugar, ketchup, both vinegars, soy sauce, and garlic salt in a bowl. Set aside. Preheat oven to 325 degrees F. Rinse chicken breasts in water and then cut into bite-sized pieces. Season with salt and pepper. Place cornstarch in a shallow dish. Place beaten eggs in a separate shallow dish. Heat oil in a large skillet over medium-high heat. Dredge chicken in beaten eggs and then in cornstarch. Add to hot oil and cook until browned on both sides (about 3-4 minutes).

Place the chicken in a 9x13 inch greased pan. Pour sugar and vinegar mixture evenly over the chicken. Bake for one hour, turning the chicken every 15 minutes.

Makes about 6-8 servings.

• 2 cups cubed cooked chicken
• 1 ½ cups seedless red grapes, halved
• 1 cup chopped cucumber
• ¾ cup sliced almonds
• ¾ cup shredded mozzarella cheese
• ½ cup poppy seed salad dressing
• 6 pita breads (6 inches), halved
• Leaf lettuce (optional)

In a large bowl, combine the chicken, grapes, cucumber, almonds and mozzarella cheese. Add dressing and toss to coat. Line pita breads with lettuce if desired; fill with chicken salad.

Yield: 6 servings.

• 1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
• 2 medium carrots, sliced
• ½ cup chopped celery
• 2 Tbsp vegetable or canola oil
• 2 Tbsp cornstarch
• ¼ tsp ground ginger
• ¾ cup orange juice
• ¼ cup honey
• 3 Tbsp soy sauce
• ¼ to ½ cup salted cashews
• Hot cooked rice

In a large skillet or wok, stir-fry chicken, carrots and celery in oil for 8-10 minutes or until juices run clear. Reduce heat. In a bowl, combine the cornstarch, ginger, orange juice, honey and soy sauce until blended. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve over rice.

Yield: 4 servings

• 1 TBL oil
• 4 small boneless, skinless, chicken breast halves (about 1 lb.)
• ½ tsp dried oregano leaves, crushed
• 1 can (10 ¾ oz) Condensed Cream of Mushroom Soup
• 1 soup can (1 1/3 cups) water
• 2 cups Minute White Rice, uncooked
• ½ cup frozen peas, thawed
• ¼ cup (1 oz) Grated Parmesan Cheese

1. Heat oil in large nonstick skillet on medium-high heat. Add chicken. Sprinkle with oregano (and salt and pepper); cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
2. Add soup and water to skillet; stir. Bring to boil.
3. Stir in rice, peas and cheese. Top with chicken; cover. Cook on low heat 5 minutes. Sprinkle with additional cheese and black pepper, if desired.

Makes 4 servings. (Note: Increase oil to 2 TBL if using regular skillet.)

• 1 pkg chicken drumsticks
• 1 medium onion, chopped
• Water
• Flour
• Season salt

Place chicken drumsticks in 13x9 inch casserole dish. (You can either take off skin of leave it on.) Put about 1-2 cups water in dish. (Enough to cover the bottom of dish.) Sprinkle with flour, until chicken is lightly coated. Evenly cover chicken with chopped onion. Season with season salt. Microwave, covered, on high for about 10 minutes; turn drumsticks; sprinkle again with flour and season salt. Microwave again for 10-15 minutes or until cooked through.

Yield: 6 servings

• 3-4 chicken breasts (cooked & cut) or turkey
• 2 cans cream of chicken soup
• cubes chicken bouillon (in water, follow directions)
• 1 stick butter
• ½ cup milk
• 2 eggs
• 8 oz pkg. Pepperidge Farm Stuffing

Boil cream of chicken, chicken bouillon & stick of butter. In separate bowl mix together milk & eggs until frothy. Put cooked chicken in 9 x 13 casserole dish. Pour soup mixture over it. Put stuffing on top. Repeat. Pour egg mixture on top. Sprinkle last of stuffing on top. Bake at 350º for 30 to 45 minutes.

Yield: 6-8 servings

• 1 Tbl. Vegetable oil
• 4 boneless, skinless chicken breast halves, chopped
• 1 pkg. (16 oz) frozen broccoli, baby carrot & water chestnut blend OR (3 cups broccoli; 1 ½ cup chopped baby carrots; 1 small can water chestnuts, drained)
• ¼ cup soy sauce
• ¼ cup pineapple juice
• 1 ½ tsp cornstarch
• Hot cooked rice

In wok (or large skillet), hear oil over med-high heat. Add chicken; stir-fry 2 min or until no longer pink in center. Add frozen vegetables. Cover; cook 4 minutes, stirring occasionally. In small bowl, combine soy sauce, pineapple juice & cornstarch. Pour over chicken and vegetables; cook until thickened. Serve immediately over rice.

Yield: 8 servings

• 1 2/3 cups frozen mixed vegetables, thawed
• 1 cup chopped cooked chicken
• 1 can (10 ¾ oz) condensed cream of chicken soup
• 1 cup Bisquick mix
• ½ cup milk
• 1 egg

Heat oven to 400º F. In ungreased 9-inch pie plate, stir together vegetables, chicken and soup. In bowl, stir remaining ingredients until blended. Pour into pie plate. Bake about 30 min or until golden brown.

Yields: 6 servings

• 16 oz plain yogurt or sour cream
• 1 can cream of mushroom soup
• 1 small can diced green chilies
• ¼ tsp cayenne pepper
• 16 flour tortillas
• 2 cups cooked chicken, shredded
• 2 cups shredded cheddar cheese
• 1 medium onion, peeled & chopped

Preheat oven to 350 º F. Blend together sour cream, soup, chilies, & cayenne. Spread ½ the mixture on the bottom of a 13 x 9 inch Pyrex dish. Along the center of each tortilla, place TBL chicken, cheese and a tsp onion. Roll up & place seam side down in the Pyrex dish. Continue until all tortillas are filled. Pour remaining soup mixture over the tortillas. Top with grated cheese. Bake for 20 min or until heated through.

Yield: 8 servings

• 1 can whole kernel corn
• Flour tortillas
• Sour cream
• Chopped cooked chicken
• Shredded cheese (Cheddar, Colby, Monterey Jack, any kind)
• Shredded lettuce and salsa (if you like)

Spray skillet with non-stick spray. Turn to med-high heat. Spread one side of tortilla with sour cream. Add 1 Tbsp corn, cheese; fold in half, place in pan. Cook both sides until slightly browned and cheese is melted. Make as many as needed. Serve immediately. Top with lettuce and salsa if you like.

• 1.5 lbs boneless chicken breasts
• 1 can cream of chicken soup
• 8 oz cream cheese
• 1 packet dry Italian seasoning
• 1 cup white grape juice or chicken broth
• Rice

Soften cream cheese in microwave. Mix cream cheese, cream of chicken soup, Italian seasoning and juice or broth until smooth in crock pot. Slice each chicken breast into serving size pieces (at least in half). Add chicken to crock pot. Cook on low 4 hrs. Serve chicken and creamy gravy over rice.

Serves: 4-6

• 1 ½ lbs boneless chicken breasts
• 1/3 cup shredded parmesan
• 2/3 cup mayo
• 5 Tbsp Italian bread crumbs

Slice chicken in to 4 to 6 serving pieces. Combine mayo and cheese. Spread on chicken. Sprinkle with bread crumbs. Bake at 425 º F for 25 minutes.

Yield: 4-6 servings

• 4 chicken breasts, cooked and chopped
• 1 can FF cream of chicken soup
• 1 cup sour cream
• 20 Townhouse crackers, crushed
• 1 TBL poppy seeds
• 3 TBL water
• Cooking spray

Combine chicken, soup, sour cream, poppy seeds and water. Spread in baking dish. Sprinkle crushed crackers on top. Spray with cooking spray. Bake at 350 º F, for 30 minutes. Serve over steamed rice.

Yield: 4-6 servings