Plan ahead the chicken needs to marinade for 8 hours or overnight

SERVINGS 4-6

INGREDIENTS:

1 whole chicken, cut up (about 3 to 3-1/2 pounds)

2 cups water

1 cup ketchup

1/4 cup packed brown sugar

1/4 cup soy sauce

1/4 cup orange juice concentrate

2 teaspoons ground mustard

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon ground ginger

1 teaspoon fresh ground black pepper

3 tablespoons cornstarch

1/2 cup cold water

1 (11 ounce) can mandarin oranges, drained

3 tablespoons chopped green bell pepper

Hot cooked rice

INSTRUCTIONS:——————–

• In a large bowl combine the water, ketchup, brown sugar, soy sauce, orange juice concentrate, mustard powder, garlic powder, salt,  ginger and black pepper; pour half into a large resealable plastic bag then add in the chicken. Seal bag and turn to coat.
• Refrigerate for 8 hours or overnight, then refrigerate the remaining marinade.
• Drain and discard the marinade that was used with the chicken.
• Place chicken in a 5-qt. slow cooker; add reserved marinade;  cover and cook on low setting for 7-8 hours or until chicken juices run clear.
• Combine cornstarch and cold water until smooth; gradually stir into chicken mixture.
• Add the oranges and green pepper; cover and cook on high setting for 30-45 minutes or until thickened.
• Serve with cooked rice

Easy and so delicious!

Notes from our test kitchen; for a creamier flavor increase the mayonnaise to 1-1/2 cups and lemon juice to 3 tablespoons, garlic lovers may increase the garlic to 1 teaspoon,  will also work well using cooked turkey

Servings 4

Ingredients:

2 cups cooked chicken, diced (can use more)

2 celery ribs, diced

1 (8-ounce) can water chestnuts, drained

1/3 to 1/2 cup chopped almonds

1/2 large green bell pepper, chopped

1 (2 ounce) jar diced pimientos, drained

1 small onion, chopped

1 cup shredded Swiss cheese, divided

1 cup mayonnaise (such as Hellman’s mayonnaise, do not use salad dressing)

1/2 teaspoon garlic powder

2 tablespoon lemon juice

1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste

2 cups crushed salted potato chips

Instructions:————————————

Preheat oven to 350 degrees F.

Grease an 8 or 9-inch square baking dish.

In a large bowl combine the chicken with the next 6 ingredients and 1/2 cup shredded Swiss cheese.

In a small bowl combine the mayonnaise with garlic powder, lemon juice, salt and pepper; stir into the chicken mixture until well combined.

Transfer to baking dish.

Top with the crushed potato chips, then sprinkle the remaining 1/2 cup Swiss cheese over the top of the chips.

Bake uncovered for about 25 minutes or until hot.

Taken from my “Favorites” folder!….

All amounts may be adjust to taste

Servings 10

Ingredients:

1 (16 ounce) package dry rotini pasta (cooked and rinsed under cold water)

3 to 4 cups cooked chicken, cubed

1 (2-ounce) can pineapple tidbits, well drained (hand-squeeze out as much moisture as possible)

1 celery rib, finely diced

2 green onions, chopped

2 cups seedless red grapes

1 (6 ounce) package dried cranberries

1 cup prepared ranch salad dressing

3/4 cup mayonnaise

2 cups salted cashews

salt and fresh ground black pepper, to taste

Instructions:———————————–

Rinse the cooked pasta under cold water then drain well and transfer to a large bowl.

Add in cubed chicken and next 5 ingredients; toss to combine.

In a small bowl combine the ranch dressing with mayonnaise; pour over the salad and toss to coat.

Refrigerate for 2 or more hours before serving.

Just before serving mix in salted cashews then season with salt and pepper to taste.

Servings 4

Ingredients:

1-1/4 cups salted crushed  butter crackers (such as Ritz crackers)

1/2 cup mayonnaise

3 tablespoons milk

1/2 teaspoon ground cumin

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper, or adjust to taste

1 pound boneless skinless chicken breasts (cut into 1-inch pieces)

Instructions:—————————————

Preheat oven to 400 degrees F.

Set oven rack to bottom position.

Line a baking sheet with foil, then coat with non-stick spray.

Place the crushed cracker crumbs into a shallow bowl.

In a shallow bowl combine the mayonnaise with next 5 ingredients until smooth and well combined.

Pat the chicken cubes using paper towels to remove as much moisture as possible.

Dip the chicken cubes into the mayonnaise mixture then coat in the crushed cracker crumbs.

Place on prepared baking sheet.

Bake for 8 minutes.

Turn over the continue baking for another 6-8 minutes or until cooked through.

This makes a great dish to take to a potluck and I have done so many times in the past using disposable foil pans

Notes from our test kitchen; this will also work well using turkey in place of chicken, make certain to pat the broccoli dry using paper towels to remove as much moisture as possible

Servings 8

Ingredients:

1 small broccoli head, cut into florets then steamed

4 cups cooked chopped chicken (can use more)

2 (10-3/4 ounce) cans condensed cream of mushroom soup, undiluted

1 cup mayonnaise (do not use salad dressing)

1 cup sour cream

1 tablespoon lemon juice

1/3 cup dry white wine

1 teaspoon garlic powder

1 teaspoon fresh ground black pepper

1/2 teaspoon salt (I use seasoned salt)

1/4 teaspoon cayenne pepper

1-1/2 cups shredded cheddar cheese

1/3 cup freshly grated Parmesan cheese (can use more)

30 saltine crackers, crushed

1/3 cup melted butter

Instructions:——————————–

Preheat oven to 350 degrees F.

Grease an 11 x 7-inch baking dish (can use a 13 x 9-inch)

Using paper towels pat dry the broccoli to remove as much moisture as possible.

In a large bowl combine the 2 cans of condensed soup with the next 8  ingredients until smooth and well blended, then mix in the shredded cheddar cheese.

Mix in the chicken and broccoli.

Spread into prepared baking dish.

Sprinkle the top with parmesan cheese.

In a bowl combined the crushed saltines with melted butter, then sprinkle evenly over the top.

Bake uncovered for about 35-40 minutes or until hot and bubbly.