Chinese Chicken Salad

6 c. shredded cabbage
1 1/2 c. cooked chicken
1 green onion, finely sliced
1 chicken Ramen soup mix
3 T. toasted almonds
2 tsp. toasted sesame seeds

dressing:
1/3 c. cider vinegar
1/4 c. sugar
1/2 tsp. pepper
2 T. sesame oil
seasoning packet from Ramen soup package

Chicken Pot Pie

Filling:
2 cans cream of chicken soup
2 c. mozzarella cheese, shredded
1 c. frozen hash browns
1 lb. chicken breast, cooked and cubed
1 c. carrots, grated
1/2 c. milk
8 green onions, chopped
2 eggs
1 tsp. basil
1 tsp. garlic powder
1/2 tsp. pepper

Place pie crust in pie tin, pour filling in.  Cover with another pie crust.

375*   50-55 min. 

Chicken Broccoli Casserole

Chicken, cooked and cut up
2 boxes frozen broccoli or cauliflower (I use cooked fresh broccoli)

Combine:
1/2 c. mayo
2 cans cream of chicken soup
1 T. lemon juice

1 c. cheese, shredded

Cook veggies.  Line bottom of pan with cooked veggies.  Sprinkle chick over veggies. Pour sauce on top.  Top with cheese.

325*until heated

Garlic Lovers Chicken

Combine in a plastic bag:
1/2 c. breadcrumbs (either Italian or regular is fine)
1/3 c. parmesan cheese, shredded
2 T. fresh minced parsley (I don't care for parsley so I omit this)
1/2 tsp. salt
1/8 tsp. pepper

1/4 c. milk
6 boneless chicken breasts

Combine:
1/4 c. melted butter
1-2 cloves garlic, minced
2 T. lemon juice

Dip chicken in milk, shake in bread crumbs.  Place on greased 13 x 9 pan.  Drizzle butter mixture over chicken

Bake uncovered 350*   25-30 min. or until chicken is done

Spicy Honey Chicken (Our Best Bites)

8 boneless thighs (2 lbs.) or can use breast
2 tsp. oil

Rub:
2 tsp. granulated garlic
2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. coriander
1 tsp. salt
1 tsp. cumin
1/2 tsp. chipotle chili powder

Glaze:
1/2 c. honey
1 T. cider vinegar

Combine rub spices.
Drizzle chicken with 2 tsp. oil then rub in spice mix.  Grill chicken until cooked.  While chicken is cooking, warm honey in microwave so its not as thick then combine vinegar to honey.  Reserve 2 T. of glaze for later.  Take the rest of the glaze and brush on chicken (both sides) in the final moments of grilling.  Drizzle the reserved gaze on top. 

Alice Springs Chicken

Honey Mustard Marinade:
1 cup Grey Poupon Dijon mustard
1 cup honey
1/2 cup mayonnaise
1 tsp lemon juice

Chicken:
4 skinless, boneless chicken breast halves
1 TBS vegetable oil
2 cup sliced mushrooms {10-12 mushrooms}
2 TBS butter
salt and pepper
paprika
8 slices bacon, cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tsp finely chopped fresh parsley

Combine mustard, honey, mayonnaise, and lemon juice in small bowl. Whip mixture for about 30 seconds. Place chicken in plastic bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as possible and marinate in refrigerator for about 2 hours. Chill the remaining marinade for later.
After the chicken is marinated, remove chicken from bag and discard the marinade it had been soaking in.
Preheat oven to 375* and heat an ovenproof frying pan large enough to hold all four breasts and 1 TBS oil over medium heat. (or transfer into baking dish)
Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade being sure to save a little extra that you can serve on the side later with the dish.
Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is bubbly. Sprinkle each breast with 1/2 teaspoon parsley before serving.

Hot as Hell Chicken on Chinese Noodles with Peanut Sauce

2 tsp cilantro, chopped
2 tsp dark sesame oil
3 green onions, minced
1/2 cup red wine vinegar
1/2 cup peanuts, dry-roasted
1/2 lb. dried chinese egg noodles; tossed with a dash of vegetable oil
1 cup creamy peanut butter
1/4 cup honey
2 fresh jalapeno peppers
1/2 cup soy sauce
2 garlic cloves

Peanut Sauce:
2 tsp fresh ginger; peeled and chopped
1 cup sweet hot chile sauce
2 tsp curry powder; toasted
1/2 cup Dry sherry
1 TBS olive oil
4 chicken breast halves

Combine ginger, cilantro, garlic, jalapenos, vinegar, soy sauce and peanut butter in the bowl of a food processor and process until smooth. Add curry powder, honey and sesame oil; process until smooth. Set aside.
Meanwhile, in a large sauce pan heat oil over high heat until smoking hot. Put the chicken breasts in the pan and brown them well. Decrease the heat to medium and cook for another 2-3 minutes. Add the sherry, increase the heat to high, and cook until about half of the sherry remains, 2-3 minutes. Add the chile sauce and turn the breasts to coat them well. Decrease the heat to low and slowly simmer while you prepare the noodles. Cook the noodles and drain them. Toss them with 1/2 cup of the peanut sauce and place on a serving platter. Remove the chicken slices on the noodles and pour some of the remaining sauce over the top. Sprinkle with the roasted peanuts and scallions.

Verde Chicken Mexican Lasagna

1 lb. chicken, cooked and shredded
1 16 oz. container sour cream
1 15 oz. can black beans, drained and rinsed
1 1/2 cup green salsa
1 1/2 cup frozen corn, thawed and drained
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/3 cup chopped cilantro
12 soft taco-size tortillas
1 8 oz. package shredded Mexican cheese blend

Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices together. Taste and adjust seasonings to preference. In a 9x13 dish, scoop 1/3 of chicken mixture into bottom of pan and spread evenly. Place one layer of tortillas on chicken mixture, and then 1/3 of the cheese on top of that. Repeat with chicken mixture, tortillas and shredded cheese two more times. {There should be three layers total} Bake 350* for 20-25 minutes or until cheese is bubbly. Serve with sour cream.

White Chicken Chili

2 1/2 cup water
1 tsp lemon pepper
1 tsp cumin
3 1/2 cup chicken breast
1 cup chopped onion
1 clove garlic
2 TBS butter
2 19 oz. can white corn (or frozen)
2 4oz. cans diced green chilies undrained
2 15 oz. can white beans undrained
2-3 TBS lime juice

Boil chicken with lemon pepper and cumin in water. Cut into cubes. Saute onion, garlic in butter. Combine all, bring to boil.

Chicken Delight Salad

2 cup cubed cooked chicken
1 can water chestnuts
1 cup almonds
1/2 cup chopped green onions
diced celery
3/4 - 1 cup mayo
3 cup chow mien noodles
1/2 cup silvered almonds/toasted
green grapes

Mix everything together except chow mien noodles. Add at the end so noodles don't become soft. Can serve on bed of lettuce.

Enchiladas {otherwise known as enchisagna}

2 lbs beef or diced chicken, cooked {or 1 lb of each}
2 tsp chili powder
1 small can diced green chilies {optional}
1 can cream of mushroom soup
1 can cream of chicken soup
1 10 oz. can enchilada sauce
12 flour tortillas
2 cups grated cheese

Combine soups, spices, green chilies, enchilada sauce. Layer sauce, tortillas, meat and cheese. Repeat.  Bake 350* until done.