" Chicken Casserole "
Angel of Faith

4 chicken breasts
1 stick butter
2 cans chicken broth
1 pkg. Pepperidge farm cornbread stuffing
1 can cream of mushroom soup
1 can cream of chicken soup

Preheat oven to 350. Boil and de-bone chicken breasts.Melt butter 
and add stuffing mix, In a casserole dish, layer 1/3 of stuffing, 
1/2 of chicken. 1 can of broth and one can of soup. Repeat. Top with remainder of stuffing. Bake 45 minutes.

" Chicken Casserole "
Angel Judy

1 whole chicken, cooked and boned
1 medium onion
1 bell pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel tomatoes
2 cups shredded cheese
12 corn tortillas
Sauté chopped onions in tbsp. butter until tender. Add soups and tomato
 until smooth, add chicken to mixture. Only heat the mixture until 
it's smooth. Cut tortillas in bit sizes. Layer tortillas, mixture and 
cheese-- about 3 layers. Bake until it starts to bubble.

" Turkey and Rice Casserole "
Angel StarzNSky

2 medium onions, chopped
Butter
1/2 pound sliced mushrooms
2 cups diced cold turkey
1/2 cup diced ham
1 cup crumbled leftover stuffing
2 tablespoons chopped parsley
Pinch of thyme
Salt, freshly ground black pepper to taste
1 tablespoon curry powder
1 cup rice
2 cups hot turkey or chicken broth

Sauté the onions in butter until just tender. Add the mushrooms, and 
sauté for 2 minutes or so. Combine in a casserole with the turkey, 
ham, stuffing, parsley, thyme, salt, and pepper. Add an additional 
tablespoon of fat and the curry powder to the skillet used for
 sautéing the onions and lightly sauté the rice. Add to the casserole 
and pour in the hot broth. Place in a preheated 375°F. oven to cook 
until rice is tender and the liquid is absorbed. Add more heated broth if necessary to finish cooking the rice.
Yield: 4 - 6 servings

" Chicken Breasts Marinara over Fettuccine "
Angel StarzNSky

1/4 cup finely chopped onions
1 tablespoon water
3 cups coarsely chopped plum tomatoes (with juices) or 1 can (28 ounces) low-sodium tomatoes (with juices), cut up
1 1/2 cups water
1/4 cup finely chopped celery
1 tablespoon minced fresh parsley
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried thyme
1 clove garlic, minced
1 bay leaf
4 skinless, boneless chicken breast halves (about 12 ounces total)
2 cups hot cooked fettuccine
2 tablespoons finely shredded fresh Parmesan

For the sauce, in a medium saucepan, combine the onions and
 the 1 tablespoon water. Cover and cook over medium-low heat 
for 5 minutes, stirring occasionally. (If necessary, add more water 
during cooking to prevent the onions from browning.) Stir in the
 tomatoes (with juices), the 1 1/2 cups water, celery, parsley, 
vinegar, oregano, thyme, garlic and bay leaf. Bring to a boil, then
reduce the heat to medium-low. Gently simmer, uncovered, about 
30 minutes or until the sauce is the desired consistency. Remove and 
discard the bay leaf. Meanwhile, spray an unheated large skillet with
 no-stick spray. Heat the skillet over medium heat. Rinse the chicken
 and pat dry with paper towels. Add to the skillet and cook for 4 minutes.
Turn the chicken over and cook for 4 to 6 minutes more or until the
 chicken is no longer pink. To serve, slice each chicken breast half 
at an angle into 1/4-inch-thick slices. Then arrange the slices, fanning 
them, on top of the fettuccine. Spoon some sauce over each serving
 and sprinkle with the cheese. Serve with the remaining sauce. 
Yield: 4 servings

" Chicken a la King "
Angel StarzNSky

4 ounces mushrooms
1/2 cup chopped sweet green peppers
1 tablespoon cornstarch
1 cup reduced-fat chicken broth
1 cup skim milk
1/8 teaspoon black pepper
1/4 teaspoon poultry seasoning
1/2 teaspoon Worcestershire sauce
1 cup diced cooked chicken breast
1/4 cup chopped pimientos
4 slices whole wheat bread, toasted
1 tablespoon snipped fresh parsley

Coat a nonstick 12-inch skillet with nonstick spray and warm over medium
 heat. Add the mushrooms and peppers, and sauté until they are 
softened. Add 1 or 2 tablespoons of broth if the vegetables begin 
to stick. Combine the cornstarch with 1/4 cup of the broth and set aside. 
Add the remaining broth, milk, pepper, poultry seasoning, 
Worcestershire sauce, chicken and pimientos to the skillet. Bring to 
a boil over medium heat, stirring occasionally. Add the broth mixture
 and continue cooking until the sauce has thickened. Spoon over the 
toast and top with the parsley. 
Yield: 4 servings

" Crispy Oven-Fried Chicken "
Angel StarzNSky

2 1/2-3 pounds chicken pieces, skin removed or 6 skinless, 
boneless chicken breast halves
1/3 cup all-purpose flour
2 egg whites, lightly beaten

Preheat the oven to 375 degrees. Lightly spray a cookie sheet with
 no-stick spray. Set the cookie sheet aside. To coat the chicken, 
first roll the pieces or breast halves in the flour to evenly cover all sides. 
Then dip the chicken in the egg whites and roll in the cornflake crumbs.
 Place the coated chicken pieces on the prepared cookie sheet. Bake 
for 45 to 55 minutes for the chicken pieces or 20 to 30 minutes
 for the boneless breast halves, or until tender and no longer pink. 
(Do not turn the chicken over during baking.) 
Yield: 6 servings

" Apple Chicken Stir Fry "
Angel StarzNSky

1/2 cup onion, vertically sliced
1 medium Fuji or Winesap apple, cored and thinly sliced
1 cup (2 medium) carrots, thinly sliced
1/2 tsp. vegetable oil
1 pound cubed boneless, skinless, chicken breast
1 tsp. dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 Tbsp. oil
1 Tbsp. water
2 cups cooked rice

Stir fry cubed chicken breast in 1/2 tsp. vegetable oil in non-stick skillet 
until lightly browned and cooked. Remove from skillet. Stir-fry onion, 
carrots and basil in oil in same skillet until carrots are tender. Stir in 
pea pods and water; stir-fry 2 minutes. Remove from heat; stir in apples. 
Add to chicken. Serve hot over cooked rice. 
Yield: 4 servings

" Chicken and Veggie Stir-Fry "
Angel StarzNSky

4 Boneless skinless chicken breasts
2 Tbsp vegetable oil
2 Cups frozen vegetables (Broccoli, Carrots)
2 Cloves garlic minced
1 Can tomato soup
1 Tbsp soy sauce
1 Tbsp red wine vinegar

Cut chicken into cubes. In large skillet heat 1 Tbsp oil. Stir fry chicken 
until cooked. Remove from skillet, set aside. In same skillet in remaining
 oil stir fry vegetables with garlic until tender crisp. Stir in soup, soy
sauce, and vinegar. Bring to boil. Return chicken to skillet. Heat through, stirring occasionally. Serve over rice. 
Yield: 4 servings

" Peppery Chicken Stir Fry "
Angel StarzNSky

2 tablespoons canola oil -- divided
1 package oriental-seasoned boneless chicken -- breasts --cut 
into 1-inch strips --about 1 pound
l6 ounces frozen stir-fry vegetables
1 tablespoon reduced-sodium soy sauce -- (up to 2)
1/4 teaspoon oriental chili-garlic paste
2 cups cooked jasmine rice
1 tablespoon minced fresh cilantro

In wok or large nonstick skillet, over medium-high heat, heat 1 tablespoon
 oil. Stir-fry chicken until lightly browned and cooked through, about 
6 to 8 minutes. Move chicken to side of wok. Add remaining oil and 
frozen vegetables; stir-fry until vegetables are tender crisp, about 4 to 5 minutes. Add soy sauce, chili-garlic paste and chicken; toss to combine. Spoon chicken and vegetables over rice; sprinkle with cilantro. 
Yield: 4 servings

" Rosemary Chicken with Pasta "
Angel StarzNSky

2 medium onions, sliced or chopped
2 teaspoons bottled minced garlic or 4 cloves garlic, minced
3/4 pound skinless, boneless chicken breasts or thighs
1 14-1/2-ounce can diced tomatoes
1 6-ounce can tomato paste
2 tablespoons wine vinegar
2 bay leaves
1 teaspoon sugar
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 4-ounce can sliced mushrooms, drained
8 ounces dried pasta (such as penne, mostaccioli, or elbow macaroni)
Grated Parmesan cheese

In a 3-1/2- to 4-1/2-quart electric crockery cooker place the onions and
 garlic. Add chicken to cooker. In a mixing bowl combine undrained
 tomatoes, tomato paste, vinegar, bay leaves, sugar, rosemary, salt, 
and pepper; mix well. Pour over chicken. Cover and cook on low-heat 
setting for 7 hours. (Or, cook on high-heat setting for 3-1/2 hours.) When
 ready to serve, remove bay leaves. Stir mushrooms into chicken mixture; 
cook for 5 to 10 minutes more to heat through. Meanwhile, cook pasta according to package directions. Serve the chicken and sauce over 
the hot cooked pasta; sprinkle with Parmesan cheese.
 Yield: 4 servings

" Grilled Chicken With Southwestern Green Chili And Tomato Sauce "
Angel StarzNSky
Make the sauce ahead of time and reheat it in a heavy pan on 
the grill while you cook the chicken.

4 large (6-8 ounce) Chicken breast, boneless, skinless
1 Tablespoon Olive oil
1 teaspoon Garlic, minced
1 medium Onion, diced
4 cups Tomatoes, crushed
1/2 cup Green Chilies, chopped
3 Tablespoons Cumin
1 Tablespoon Cilantro, dried
1/2 cup Chicken broth
1 cup Monterey Jack, grated
Heat the oil in a heavy saucepan. Add the garlic and onion and cook 
until just soft. Add the tomatoes, chilies, broth, and spices. Simmer 
for 45 minutes. Grill the chicken. Top with warm sauce and 
garnish with the cheese.
Yield: 4 servings

" Mexican Chicken "
Angel StarzNSky

4 chicken breasts (boneless and skinless 5 oz)
1 jar mild thick & chunky salsa (16 oz)
1 can sliced black olives, drained (2 1/4 oz)
1/2 t finely chopped garlic

Beat chicken breaststo uniform thickness. Spray nonstick frying pan 
with olive oil flavored spray. Saute garlic over low heat. Add chicken 
and over low-medium heat, cook until golden turning once. Add salsa 
and cover. Continue to cook over low-medium heat 30 to 40 minutes. 
Makes 4 servings.

" Succulent Chicken "
Angel StarzNSky

4 boneless skinless chicken breast halves
1 bunch green onions, chopped
1/4 red bell pepper, chopped
1/2 cup olive oil
1/2 cup butter or margarine
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
1/2 teaspoon salt
3 ounces sun-dried tomatoes
2 tablespoons fresh minced dillweed
1/4 cup whipping cream
1/4 cup sour cream

Rinse the chicken and pat dry; cut into thin slices. Saute the green onions 
and red pepper in the olive oil and butter in a skillet. Remove the 
vegetables with a slotted spoon to a bowl. Add the chicken to the skillet. 
Saute, until the chicken is cooked through; drain. Stir in the basil, 
tarragon, pepper, salt, sun-dried tomatoes, dillweed and sauteed 
vegetables. Add the cream and sour cream; mix well. Cook over low
heat just until heated through; stirring constantly. Serve over angel hair
pasta or mashed potatoes.
Serves 6

" Chicken and Dumplings "
Angel StarzNSky

4 - 6 chicken breasts, bone-in
1 large white onion chopped
3 - 4 ribs celery chopped
Salt and pepper to taste
Water
1 2/3 cup Bisquick
2/3 cup milk

Place chicken, onion, celery, salt and pepper in large pot. Add water
to cover chicken. Cook over medium heat until chicken is cooked 
through. Remove chicken from pot and cool. Remove chicken from 
bone and discard skin. Tear chicken into small pieces and return
to broth. Bring mixture to a boil. Mix baking mix and milk and add
to broth in tablespoon measurements. Reduce heat and cook 10 minutes.
Cover and cook 10 minutes. Serve hot.

" Orange Chicken Madeira "
Angel StarzNSky

4 boneless, skinless chicken breasts, cut in thirds
1 tbsp margarine or butter
1/4 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp cornstarch
1/2 cup orange juice
1/2 cup Madeira wine
1 tsp seasoned salt (like Nature's Seasoning)
2 drops hot pepper sauce
1 large oven bag

Preheat oven to 400 degrees. Spread margarine or butter inside the bag, 
rinse chicken well under cold water and place inside bag. In a bowl combine cinnamon, cloves, salt, orange juice, wine, cornstarch and pepper sauce 
well. Pour juice mixture into bag, close bag and place in oven for about 
30 minutes or until chicken is done. Serve over rice, arranging 3 pieces 
of the chicken on top of the rice and spooning a little of the sauce from
 inside the bag around the rice.

" Herb Roasted Chicken "
Angel StarzNSky

1 large whole chicken (4 pounds)
1 clove garlic, minced
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano or marjoram
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1 tablespoon olive oil

Preheat oven to 375 degrees. Rinse chicken inside and out with cold 
water. Remove pockets of fat just inside chest cavity. Pat dry. Blend 
garlic, rosemary, thyme, oregano, pepper, salt, and olive oil to make an 
herb paste. Rub herb paste over chicken and under skin. Roast, breast 
side up, 20 minutes. Turn and roast another 20 minutes. Turn again and 
roast another 35 minutes. Remove chicken from oven. Cover loosely 
with aluminum foil and let rest 15 minutes prior to carving. Serve chicken 
au jus with crusty bread. 
Serves 4

" Mediterranean Chicken "
Angel Tracy

1 large lemon
1 navel orange
12 pitted ripe Greek olives
1 cup boiling water
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 chicken thighs
4 chicken legs
1/2 cup oil
1 tablespoon oil
1 medium mild red onion, chopped
1 garlic clove, minced
1/4 teaspoon powdered saffron, if desired
1 teaspoon ground coriander
1-1/2 cups Chicken Broth or vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, peeled, cut in wedges
3 cups hot cooked rice

Cut 4 thin slices from centers of lemon and orange. Use remaining 
lemon and orange for another purpose. Cut each slice into 4 wedges. 
In a small bowl, combine olives, lemon wedges, and orange wedges.
Pour in boiling water. Let steep 20 minutes. Drain; set fruit and olives aside.
In a pie plate, combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Roll chicken pieces in flour mixture. Use your fingers to rub flour mixture
into chicken pieces; shake off excess flour. Heat 1/2 cup oil in wok over
medium-high heat. Fry chicken pieces, 3 or 4 at a time, in hot oil until
golden brown, 6 to 8 minutes. Drain browned chicken on paper towels. 
Pour oil from wok. Wipe wok with paper towels. Heat 1 tablespoon 
oil in wok over medium-high heat. Add onion and garlic; stir-fry until
onion is soft. Stir in saffron, if desired, coriander, broth, 1/2 teaspoon
salt and 1/4 teaspoon pepper. Add browned chicken, reduce heat to low.
Cover wok; simmer until chicken is tender, about 20 minutes. Add lemon and
orange wedges, olives, and tomato wedges. Stir only until distributed. 
Serve with rice. 
Makes 4 servings

" 18 Minute Chicken Meal "
Angel Jo

4 Tyson(r) Fresh Boneless, Skinless Chicken Breasts
4 sheets (12 x 18 inches each) Reynolds Wrap(r) Everyday(r) 
Heavy Duty Aluminum Foil
1 medium onion, sliced
Dijon mustard
2 medium zucchini or yellow squash, sliced
2 medium carrots, cut in strips
1/2 pound fresh mushrooms, sliced
4 tablespoons margarine or butter
Basil leaves, garlic powder, paprika

CLEAN: Wash hands. Preheat oven to 450°F. Rinse chicken with
cold water. Center one-fourth of onion and chicken breast on
each foil sheet. Spread chicken with mustard. Top with squash,
carrots and mushrooms. Dot with margarine; sprinkle
with basil, garlic powder and paprika. Bring up sides of foil. Double-fold
ends to form four packets, leaving room for heat circulation inside 
packets. Place packets on a cookie sheet and bake 18 to 22 minutes or
until chicken is done. Insert an instant-read thermometer into the thickest
part of the chicken. Internal temperature should read 170°F.

" Greens and Chicken "
Angel Jo

1/2-1 c. cabbage
1/2 c. celery
1/4-3/4 c. broccoli
1/4 c. green pepper
1 tbsp. oil
chicken strips
2 tsp. soy sauce
1 c. chicken broth
1 tbsp. cornstarch
1 1/4 c. water
c. noodles

Lightly cook chicken in oil and half of soy sauce. Remove.
Add vegetables and cook for 3 minutes. Season with salt and
soy sauce. Add broth. Stir in cornstarch and water. Add noodles
and stir until moist.

Chicken and Macaroni Salad

Angel Elizabeth

1 whole chicken, boil it until done, take it out of the pot to cool down, after it cools, pull it apart in small to med pieces, cook macaroni in the chicken broth until done, drain the macaroni, add mayonnaise, cut up 2 or 3 small tomatoes, or 1 lg tomatoe, and cutup a med cucumber, mix everything together, put in fridge to cool, for a larger group just add extra chicken, tomatoes, cucumber.