Chicken Stuffing Casserole

*Another good recipe from Kristen- she's such a good wife and cook! I think this recipe was originally found on the back of the stuffing box, but its definitely worth trying, especially when you're in a hurry or want a no-fuss meal. The picture doesn't do it justice.

2-3 boneless, skinless chicken breasts, cooked and chopped
1 can of Cream of Chicken Soup
1 can of Water
1 box of Chicken Stuffing

Mix the chicken, cream of chicken soup and the 1 can of water together and pour in 9x9 pan. Make the Chicken Stuffing according to the directions on the box, then spread the stuffing on the top of the chicken mixture in the dish. Bake at 350 for 30 minutes.

*If you like, you can add a bag of mixed frozen vegetables to the casserole. Just blend in with chicken mixture and top with stuffing.

Chicken Pot Pie

*This is such a classic recipe, but it is just too good to leave off! I've tried several variations on this recipe, and we voted this the best. I'm sure your grandma's is just as good, but here it is anyway.

Chicken Pot Pie

2 pre-made pie crusts (frozen or rolled)
2 cups chicken, cooked, diced
1 bag of mixed frozen vegies or 1 can veg-all
1 can cream of potato soup
1 can cream of chicken soup
1 cup of mozzerella cheese
garlic powder, salt, and pepper to taste
- note: make sure you put in enough garlic powder and salt - you can taste the difference

Mix all ingredients well, put in pie crust and top with other pie crust. Bake at 350 for 45-60 minutes. (watch carefully for crust to be done.)

Chicken Parmigiana

*This recipe is from my friend, Christi Duncan. It's really good and simple. I paired it with linguine.

Ingredients
1/3 cup chopped onion
1 clove garlic, minced
1 tablespoon butter or margarine
1 14-1/2-ounce can diced tomatoes, undrained
1/2 teaspoon sugar
1/8 teaspoon salt
Dash black pepper
1/4 cup snipped fresh basil
4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
1/3 cup seasoned fine dry bread crumbs
3 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano, crushed
1 beaten egg
2 tablespoons milk
3 tablespoons olive oil or cooking oil
1/4 cup shredded mozzarella cheese (1 ounce)
1 tablespoon grated Parmesan cheese

1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
2. Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.
4. Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.

Aussie Chicken

*Very similar to Outback's Alice Springs Chicken.

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
2 teaspoons seasoning salt
6 slices bacon, cut in half
1/2 cup prepared mustard
1/2 cup honey
1/4 cup light corn syrup
1/4 cup mayonnaise
1 tablespoon dried onion flakes
1 tablespoon vegetable oil
1 cup sliced fresh mushrooms (I substituted green peppers)

2 cups shredded Colby-Monterey Jack cheese
2 tablespoons chopped fresh parsley

Directions:

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Chicken and Spinach Pasta

Servings: 4-6
Prep Time: 20 minutes
6 ounces uncooked egg noodles
1 T olive oil
¼ Cup chopped onion
¼ cup chopped red bell pepper
1 pkg. (10oz) frozen spinach, thawed and drained
2 boneless skinless chicken breasts (3/4 lb.), cooked and cut into 1 inch pieces
1 can ( 4 oz) sliced mushrooms, drained
1 C. (8 oz) shredded Swiss cheese
1 container (8 oz) sour cream
¾ C. half and half
2 eggs, lightly beaten
½ t. salt
Red onion and fresh spinach for garnish

Preheat to 350. Prep noodles according to pkg directions. Spray 13x9 baking dish with nonstick cooking spray.
Heat oil in large skillet over medium-high heat. Add onion and bell pepper; cook and stir 2 minutes or until onion is tender. Add spinach, chicken, mushrooms and cooked noodles; stir to combine.
Combine cheese, sour cream, half & half, eggs, salt in medium bowl; blend well.
Add cheese mixture to chicken mixture; stir to combine. Pour into prepared baking dish. Bake, covered, 30 to 35 minutes or until heated through. Garnish with red onion and fresh spinach, if desired.

Chicken Salad

Serves 4

Prep/Cook Time: 10 minutes

Chicken Salad

2 cups pre-cooked chicken, diced

1/3 cup mayonnaise

1/3 cup sour cream

1\2 cup seedless grapes, sliced

2 green onions, thinly sliced (include some of the green part)

1 rib celery, thinly sliced

1/2 cup walnuts, chopped

1 Tbsp. lemon juice

1 tsp. honey (I added a little more)

Salt and pepper to taste. (Can substitue seasoned salt for salt)

In a large bowl, combine the chicken, mayonnaise, sour cream, grapes, green onions, and walnuts. Drizzle the honey and lemon juice over the chicken, and sprinkle salt and pepper to taste until thoroughly blended. Can be served on lettuce leaves, or in croissant or sandwich rolls.