Chicken Pot Pie

1 box refrigerated pie crust
1 can Veg-All mixed vegetables, drained
1 can cream of potato soup
2-3 chicken breasts cooked and shredded, or canned chicken breast works too
splash of milk
Salt, pepper, garlic powder, and/or cumin spice to taste

Directions:

Mix the chicken, soup, and vegetables in a bowl. Add a splash or two of milk so that the mixture isn’t too dry or pasty. Salt and pepper and/or garlic salt, cumin spice to taste.

Spray pie pan with cooking spray and unroll one roll into bottom of pan. Pour in chicken mixture and put other roll on top. Pinch the sides and then cut four slits on the top. Bake at 375º for about 35-45 minutes or until brown.

Crock pot chicken cordon bleu

6 Chicken breasts pounded into 1/4 inch thick
6 slices Swiss cheese
6 slices of deli shaved ham
1 can cream of chicken soup
1/2 c milk
Italian bread crumbs

Directions:

Place slice of cheese & ham on each breast. Roll up & secure with a toothpick. Place in bottom of crock pot. Mix soup & milk. Pour over chicken. Sprinkle with breadcrumbs. Cook on low heat for 6-7 hours.

Parmesan Chicken

6-8 chicken breasts
2 C Sour Cream
2 Cans Cream of Chicken Soup
Salt & Pepper to taste
Garlic Salt to taste
Parmesan Cheese to taste

Directions:
Combine all sauce ingredients and pour over chicken. Bake for 1 hour at 350 F. Serve over rice or angel hair pasta. I usually sprinkle more parmesan cheese on top before baking.

20 Minute Chicken and Rice Dinner

2 T Oil
4 Boneless chicken breasts
1 Can Cream of Chicken Soup
2 C Minute Rice, uncooked
1 1/3 C Water
1/4 t Paprika
1/4 t Pepper
2 C Fresh or frozen broccoli, optional

Directions:
Heat oil in large skillet on medium-high heat. Add chicken, cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet. Add soup, water, and seasonings to skillet, stir. Bring to boil. Stir in rice and broccoli. Top with chicken, cover and cook on low for 5 minutes. Makes 5 servings.

Teriyaki Chicken

6-8 Chicken Breasts
1 C Soy Sauce
1/4 C water
2 Dashes Ginger and Garlic Powder
2 T Sugar

Directions:
Heat all ingredients (except chicken) until warm. When marinade has cooled, pour it over chicken pieces in pan. Marinate for a couple of hours in refrigerator. Drain marinade and bake chicken for about an hour @ 350 F. (Cover with foil for about 30 min. Remove foil and baste occasionally with the juices for last 30 minutes.) Serve with rice.

Poppy Seed Chicken

8 Chicken Breasts
2 Cans Cream of Chicken Soup
16 oz sour cream
1 pkg angel hair pasta
1 Tube Ritz Crackers
2 T. Melted butter
2 T. Poppy seeds

Directions:
Lay Chicken Breasts in 10x15 pan. Combine cream of chicken soup and sour cream; mix well with wire whip. Pour ½ over chicken breasts. Put crackers, poppy seeds, and butter in plastic bag and crush with rolling pin. Sprinkle over chicken. Bake, covered @ 350 for 45 min. Remove cover and bake another 15 minutes. Cook pasta according to package directions. Serve remaining soup mixture over pasta.

Broccoli Chicken Casserole

6 Chicken Breasts (cooked)
3 C Broccoli (fresh or frozen)
1 C Mayonnaise
1 T Butter
1 T Lemon Juice
2 Cans Cream of Chicken Soup
1 C Grated cheese
1/2 C Crushed Ritz crackers

Directions:
Cube and cook chicken breasts. Cook broccoli and place chicken and broccoli in baking dish. Mix mayonnaise, lemon juice and soup together and spread over broccoli/chicken. Sprinkle cheese over top. Mix butter and ritz crackers in plastic bag. Crush with rolling pin. Sprinkle crumbs over top. Bake at 350 F for 30-60 min.

Chicken Swiss

4 Chicken Breasts
1 Can Sliced water chestnuts
1/2 C Frozen peas (optional)
2 C Seasoned stuffing
8 Slices Swiss Cheese
1 Can Cream of chicken soup
1/2 Can water
1/3 C Melted Butter

Directions:
Preheat oven to 350 F. Place chicken in a dish coated with pan spray. Top with swiss cheese slices. In a small bowl, combine soup and water. Pour over top. Mix stuffing and melted butter in a small bowl. Sprinkle over soup mixture. Cover with tin foil and bake 30 min. Remove foil and bake an additional 30 min. This recipe may also be done in a slow cooker. Cook on high heat about 3 hours.

Chicken Potato Spice

5 Chicken breasts
2 T Butter
1 T Vegetable oil
3 C Frozen cubed potatoes
2 t Garam masala spice
2 t Garlic salt
2 t Pepper

Directions:
Cut up the chicken into small pieces. Cook. Add the spices, then the potatoes to the chicken. Combine well. Cover the skillet and cook on low heat for 15-20 min. Stir about every 5 minutes so potatoes don’t burn.

Chicken Rolls

3 C Chicken cooked and cubed
8 oz pkg Cream Cheese
1/2 C chopped onion

BREAD CRUMB MIXTURE:
1/2 C Bread crumbs
1/2 C Parmesan cheese
1/2 C Parsley flakes

2 pkgs Pilsbury crescent rolls
6 T Melted butter

Directions:

To make filling, combine the chicken, cream cheese, and onion. Place a generous spoonful of filling onto 1 triangle crescent roll. Wrap it up and pinch it closed. Roll it into the melted butter and then into the bread crumb mixture. Bake at 350 F for about 15 minutes. Sauce: Combine 1 can cream of Chicken soup with desired amount of milk to sauce consistency. Add 1 T lemon juice.

Herb Chicken Bites

1 C Crushed Ritz crackers
1/4 t Pepper
1/2 C Parmesan cheese
1 t Thyme
1 t Basil
1/2 t Seasoned salt
1/2 C melted butter
6 - 8 Chicken breasts

Combine all dry ingredients. Cut chicken into bite-sized chunks. Dip in melted butter & then in crumb mixture. Bake @ 400 F for 20 minutes. Turn to broil to crisp if desired.