Servings 4

INGREDIENTS:

8 ounces uncooked fettuccine

1 (10 ounce) can condensed cream of chicken soup, undiluted

1 (8 ounce) package cream cheese, cubed and softened

1 cup canned sliced mushrooms, drained (can use fresh sauteed in place of canned)

1 cup heavy (35%) whipping cream

1/4 cup fresh grated parmesan cheese

1/3 cup melted butter

1/2 teaspoon garlic powder ( or to taste)

1/2 teaspoon cayenne pepper

1/3 cup parmesan cheese (can use more)

1 cup shredded swiss cheese

2 chicken breasts, cooked and cubed

Topping:

1/2 cup bread crumbs

1/2 teaspoon garlic powder

3 tablespoons fresh grated Parmesan cheese

1/4 cup melted butter

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a 2-1/2-quart baking dish.

Cook fettuccine in a large pot of boiling salted water until al dente.

Meanwhile in a saucepan combine the condensed soup with cream cheese, mushrooms, whipping cream, 1/3 cup Parmesan cheese, 1/3 cup melted butter, garlic powder and cayenne pepper.

Stir in 1 cup Swiss cheese and the cooked cubed chicken; cook over low heat until melted.

Drain the pasta very well, then toss into the sauce

Transfer the mixture to prepared baking dish.

Combine all topping ingredients then sprinkle over chicken mixture.

Cover and bake for 25 minutes.

Uncover bake 5-10 mins longer or until golden brown.

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Servings 4

INGREDIENTS:

4 boneless skinless chicken breasts

1/2 (1 ounce) package Hidden Valley dry ranch dressing mix

1 teaspoon garlic powder

2 cups crispy rice cereal, coarsely crushed (such as Rice Krispies cereal, measure 2 cups before crushing)

1/4 cup grated parmesan cheese

2 eggs

INSTRUCTIONS:————————————————–

Preheat oven to 375 degrees F.

Set oven rack to lowest position.

Generously coat bottom of an 11 x 7-inch baking pan with butter (you may want to spray the sides of your pan with cooking spray for easy clean up then coat with butter, you can also bake the chicken on a rack in a baking dish if desired).

In a bowl combine the rice cereal, dry Ranch mix, garlic powder and parmesan cheese.

In another shallow bowl whisk the eggs.

Firstly dip chicken in egg, then coat in the cereal mixture.

Arrange chicken in baking dish.

Bake for 35-40 minutes or until golden brown and cooked through.

Ground pork also works well for this, if you make the filling ahead and refrigerate warm slightly in microwave before using

Servings 14-16 wraps

INGREDIENTS:

16 large Boston, bibb or butter lettuce leaves (romaine is not recommended because of the large vein down the middle of the leaf)

1 pound ground chicken breast

1 medium onion, chopped

4 large garlic cloves, minced garlic (can use more)

1 tablespoon reduced-sodium soy sauce

1/4 cup hoisin sauce

2 teaspoons minced fresh ginger

1 tablespoon rice wine vinegar

2 teaspoons hot Asian chili sauce (or adjust to heat level, or can use cayenne pepper)

1 (8 ounce)  can sliced water chestnuts, drained, finely chopped

6 green onions, finely chopped

1-1/2 to 2 teaspoons sesame oil

salt and fresh ground black pepper, to taste

INSTRUCTIONS:—————————————–
Rinse lettuce leaves then pat dry using paper towels.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat.

Add onion,  soy sauce, hoisin sauce, ginger, vinegar and chili sauce; cook until meat is browned (about 10 minutes) .

Add in garlic; cook for 2 minutes.

Add water chestnuts and green onions; cook about 2 minutes.

Stir in sesame oil, then season with salt and black pepper to taste.

Divide the mixture between each lettuce leaf placing the mixture in center, then roll up.

Taken from my “Favorites” folder!

The amounts listed are only a guideline since I don’t even bother measuring please feel free to adjust all ingredients to suit taste but please try not to omit anything all the ingredients blend together perfectly, you could use all mayonnaise but I prefer half mayonnaise and yogurt or sour cream for a lighter texture and Greek yogurt is best to use since it is thicker and holds up better, remember  if you are making this in advance then add in the diced apple just before serving, if you are a curry lover then try adding in 1/2 to 1 teaspoon curry powder into the mayo mixture it really does boost the flavor

For a luncheon, double or triple the complete recipe and serve this on a bed of lettuce with tomato wedges around the chicken salad then sprinkle more toasted almonds on and around the chicken salad

Servings 6-8

INGREDIENTS:

4 -5 cups cooked chicken ( shredded or finely chopped, preferably chicken breast)

1 stalk celery, finely diced

1/4 cup finely chopped red onions

2/3 cup dark raisins

1/2 cup red seedless grapes ( sliced into quarters or halves)

1 small apple ( cored and finely chopped)

1/3 cup toasted chopped almonds ( coarsley chopped)

1/2 cup mayonnaise(do not use salad dressing)

1/2 cup plain yogurt ( or use sour cream, Greek yogurt is the best to use)

2 -3 teaspoons honey ( or to taste)

fresh ground black pepper, to taste

1/2-1 teaspoon curry powder (optional)

INSTRUCTIONS:——————————————-

In a large bowl combine the cooked chicken with celery, onion, raisins, grapes, chopped apple and almonds; toss to combine.

In a bowl combine the mayonnaise with yogurt and honey until combined (if you are adding in the curry powder then combine with the mayonnaise mixture) add to the chicken mixture; toss to combine well, then season with black pepper to taste.

** Note** if making in advance add in apple just before serving.

I make these often with grilled chicken and my Greek salad dressing

I am not listing amounts you may use as much as you like

This will also work well using leftover grilled steak

INGREDIENTS:

cooked grilled boneless skinless chicken breasts, sliced into strips

flour tortillas

tomato slices

thinly sliced cucumber (cut into 1/4-inch-thick slices, I use a mandoline for sliced)

prepared Greek salad dressing

chopped romaine or arugula

sliced red onion

pitted sliced kalamata olives

salt and fresh ground black pepper

crumbled feta cheese

INSTRUCTIONS:——————————————

Plan slightly ahead the breaded tenders must sit for 20-30 minutes before frying

Servings 4-6

INGREDIENTS:

1 large egg

1 cup buttermilk

1 tablespoons Loisianna hot sauce (can use more)

1 cup all-purpose flour

2 teaspoons garlic powder

1 teaspoon onion powder

1-1/2 teaspoons seasoned salt

1/2 teaspoon fresh ground black pepper

1 teaspoon paprika

1/2 teaspoon cayenne pepper (can use more)

canola oil for deep frying

INSTRUCTIONS:——————————————

Have all the tenders breaded and on a plate before frying, tenders must sit for 20-30 minutes before frying

In a shallow bowl whisk egg with buttermilk and hot sauce.

In another shallow bowl combine the flour with next 6 spices.

Dip the chicken tenders first in the buttermilk mixture (shaking off any excess to drain off) then coat completely in the flour mixture.

Place all coated tenders on a plate or a rack.

Allow the breaded tenders to sit at room temperature for 20-30 minutes before frying.

In a deep-fryer heat oil to 375 degrees F.

Fry the tenders a few pieces at a time (about 2-3 minutes per tender).

Remove to a rack to drain.

Servings 6

INGREDIENTS:

olive oil, as needed

4 small boneless chicken breasts, cubed

3 cups sliced fresh mushrooms

1 medium onion, chopped

3 garlic cloves, minced

1 teaspoon crushed chili flakes, or adjust to heat level

2 teaspoons dried Italian seasoning

2 (14 ounce)  cans diced tomatoes, undrained

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

1-1/2 cups prepared spaghetti sauce(use your favorite)

1/2 (10 ounce) package frozen chopped spinach, thawed and squeezed dry (can use the whole package but the spinach flavor will be strong)

1/2 cup shredded Parmesan cheese

salt and fresh ground black pepper, to taste

1 cup shredded part-skim mozzarella cheese

cooked egg noodles

INSTRUCTIONS:—————————————-

Heat oil n a large skillet (use enough oil to coat the bottom of the skillet) add in the chicken and cook tossing until lightly browned; remove to a bowl and set aside.

To the same skillet add in mushrooms and onion; saute until tender (about 3-4 minutes).

Add garlic, Italian seasoning and chili flakes; cook 1 minute longer.

Stir in the tomatoes with their juice, condensed soup,  spaghetti sauce, spinach and Parmesan cheese; bring to a simmer over medium-high heat stirring.

Reduce heat to low and simmer uncovered for about 1 hour or more, stirring occasionally.

Mix in the browned chicken then season with salt and pepper to taste and continue to cook for another 15 minutes.

Sprinkle with mozzarella cheese and allow to melt, or place under the broiler to melt the cheese.

Serve with cooked egg noodles.

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