CATALINA CRANBERRY CHICKEN

4 lb. chicken pieces
1 can (16 oz.) whole berry cranberry sauce
1 bottle (8 oz.) Catalina dressing
1 envelope onion soup mix

Heat oven to 350º. Place chicken in 2 (9 x 13 inch) baking dishes.

Mix remaining ingredients. (I like to blend them together in a blender.) Pour over chicken.

Bake for 50 minutes or until chicken is done.

POPPY SEED CHICKEN CASSEROLE

1 cups (16 oz.) sour cream
2 cans (10.75 oz.) cream of chicken soup
2 tsp. poppy seeds
2½ cups chicken, cooked & cubed
1¾ cups butter flavored crackers
½ cup melted butter

In a bowl, combine sour cream, soup and poppy seeds. Stir in chicken and pour into a greased 9 x 13 inch baking dish. Combine crackers and butter and sprinkle over chicken mix.

Bake uncovered at 350º for 25-30 minutes or until heated through.

MEXICAN CHICKEN CASSEROLE

1 can cream of chicken
1 can cream of mushroom
1 can cheddar cheese soup
1 can Italian diced tomatoes
1 can black beans, drained and rinsed (optional)
2-4 chicken breasts, cooked and cubed
cheddar cheese
tortillas

Grease 9 x 13 baking dish. Mix together all ingredients except cheddar cheese and tortillas. Place a layer of tortillas on bottom followed by a layer of the sauce.

Repeat layers until dish is full, ending with a layer of tortillas. Top with shredded cheddar cheese.

Cover and bake at 350° for 30 minutes or until heated through.

CREAMY CHICKEN & CHEDDAR RICE

1 lb. boneless skinless chicken breasts, cut into strips
1 tsp. garlic powder
1 can (10¾ oz.) condensed cream of mushroom soup
1 soup can milk
1½ cups Minute Rice, uncooked
2 cups fresh broccoli, chopped
1 cup Cheddar Cheese, shredded

Spray nonstick skillet with cooking spray. Add chicken; cover. Cook 5 minutes or until cooked through. Sprinkle with garlic powder.

Add soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 minutes or until rice is tender.

Stir in ½ cup of the cheese; sprinkle with remaining cheese.

SOY SAUCE CHICKEN

4 chicken breasts, skinned and boned
1 cup sour cream
¼ cup soy sauce
¼ tsp. black pepper (optional)

Place chicken in greased casserole dish. Mix sour cream, soy sauce and black pepper together. Spread over chicken. Bake covered at 350° for 1 hour.

Serve over rice. (I like to put rice in a tortilla with the chicken on top and wrap it up like a burrito.)

EASY CHIVE AND ONION STUFFED CHICKEN

4 to 6 chicken breasts, pounded to ½ inch thickness
1 container chive and onion cream cheese
4 to 6 slices bacon (to match no. of chicken breasts)

After pounding chicken, spread with 1 or 1½ tablespoons chive and onion cream cheese. It’s easiest if you spread it with your fingers. Roll up chicken. Wrap with 1 bacon strip; pin tight with toothpick. Bake at 400° for 30 minutes, then broil 3 to 5 minutes to crisp bacon.

CHICKEN HOLIDAY WREATH

½ cup red bell pepper, chopped
½ cup broccoli, chopped
¼ cup canned water chestnuts, drained & chopped
2 Tbsp. onion, chopped
1 can (5 oz.) chunk white chicken, drained and flaked
1 cup shredded Colby & Monterey Jack cheese blend
⅔ cup canned condensed cream of chicken soup
2 pkgs. (8 oz. each) refrigerated crescent rolls

Combine all ingredients except crescent rolls; mixing well.

To form ring, unroll crescent dough, separate into 16 triangles. Arrange triangles in circle on baking sheet, with wide ends of triangles overlapping in center and points toward the outside. (There should be a 5-inch diameter opening in center.) Scoop mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.)

Bake at 350º for 25-30 minutes or until deep golden brown.

CHICKEN CORDON BLEU

4 chicken breasts
4 thin slices ham
4 slices Swiss cheese
1½ cups bread crumbs
¼ cup Parmesan cheese
2 Tbsp. dry parsley flakes
1 tsp. salt
½ tsp. pepper
½ cube butter, melted

Pound chicken on bone side or carefully slice breast in half and open up. Place ham and cheese on top. Roll. Combine remaining dry ingredients, except butter. Dip in butter and roll in bread crumb mixture. Bake at 350° for 45 minutes.

Sauce for Chicken Cordon Bleu:

1 can cream of chicken soup
⅓ cup milk
½ cup sour cream

Heat all ingredients in a saucepan. Spoon over chicken just before serving.

BAKE CHICKEN WITH RICE

1½ cups uncooked rice
1 pkg. dry onion soup mix
1½ cups shredded cheddar cheese
3 cups cold water
1 can cream of chicken soup
3 to 4 lbs. boneless chicken breasts, NOT cooked

Spread uncooked rice into casserole dish. Sprinkle dry soup mix over the rice. Sprinkle half of the cheese on top of the rice. Pour water over the rice mixture and salt to taste. Place chicken breasts on top. Spread cream of chicken soup over chicken. Bake at 350° for 1 hour, uncovered. Cover with foil and bake half hour more. Sprinkle with remaining cheese over top as you take it from the oven.

PINEAPPLE CHICKEN

5 lbs. boneless chicken
1 (20 oz.) can crushed pineapple
4 Tbsp. corn starch
2 tsp. garlic powder
1½ cups sugar
½ tsp. powdered ginger
1 cup soy sauce
¼ tsp. black pepper
½ cup white vinegar

Line 9 x 13 pan with foil. Arrange chicken in pan. Pour crushed pineapple over top. Cook remaining ingredients in saucepan until it boils. Pour sauce over chicken & pineapple. Bake uncovered at 350° for 1½ hours.

CHICKEN FETTUCCINE

4 cups cooked fettuccine
⅔ cup butter
½ tsp. garlic
½ tsp. pepper
½ cup chopped onion
1½ cups raw diced chicken
1½ cups zucchini, sliced & quartered
1 tsp. Lawry’s Seasoned Salt
2 cups whipping cream
⅔ cup sour cream
½ cup Parmesan cheese

Heat butter, garlic, pepper and onion. Add chicken, zucchini, and ½ season salt. Brown chicken on all sides. Add cooked pasta and remaining season salt. Add whipping cream and sour cream. Stir well. Cook 4-5 minutes until a thick sauce. Add parmesan cheese; blend well. Serve warm.

CHICKEN ENCHILADAS

1 large fryer, cooked and boned
1 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
½ cup chicken broth
2-3 Tbsp. green chilies, chopped
1 dozen tortillas, torn into pieces
½ lb. cheddar cheese

Cook chicken in boiling, salted water until tender. Save stock. Debone chicken and cut into pieces. Mix onion, soups, broth, and green chilies in a bowl.

Grease a 2 quart casserole and place a layer of tortilla pieces on the bottom. Add a layer of soup mixture, then chicken pieces, then grated cheese. Repeat, ending with cheese. Bake at 350° uncovered for 45 minutes.

SOUR CREAM ENCHILADA CASSEROLE

2 cans cream of chicken soup
1 small carton sour cream
1 large onion, diced
1 (4 oz.) can diced green chilies
diced turkey or chicken, cooked
1 pkg. flour tortillas
1 lb. cheddar cheese, grated

Mix soup, sour cream, onion, chilies, and chicken in a bowl. In a 9 x 13 or square dish, layer tortillas (about 2 or 3), soup mixture, and cheese. Repeat layers, ending with cheese. Bake at 350-375° for about 25 minutes.

Or make in microwavable dish, and microwave 15-20 minutes or until middle is bubbly.

ZUCCHINI CHICKEN PARMESAN

2 whole chicken breasts, halved and skinned
6 Tbsp. olive oil, divided
1 medium onion, diced
1 clove garlic, minced
2 cans (10 oz.) tomato puree
1 tsp. salt
¼ tsp. pepper
⅛ tsp. ground oregano*
1 egg, beaten
¼ cup dry bread crumbs
¼ cup plus 3 Tbsp. Parmesan cheese
1 cup shredded Mozzarella cheese
1 lb. zucchini, sliced

In medium saucepan, heat 3 Tbsp. of the olive oil; add onion and garlic and cook about 5 minutes or until onion is translucent. Add puree, salt, pepper, and oregano; stir. Cover and simmer over low heat, stirring occasionally, for ½ hour.

Dip chicken in egg, then in a combination of bread crumbs and ¼ cup of the Parmesan cheese. Turn to coat chicken completely. In a large frying pan. Place remaining 3 Tbsp. oil. Add chicken and cook, turning, about 8 minutes or until brown on both sides.

Place chicken in shallow baking pan. Spread with ½ of tomato sauce, then with ½ of Mozzarella cheese. Arrange zucchini over all. Spread with remaining tomato sauce, then remaining Mozzarella cheese. Sprinkle with remaining 3 Tbsp. Parmesan cheese.

Bake uncovered at 375° for 50 to 55 minutes.

*I use 1 to 2 tsp. oregano, and bake covered for 35 minutes and uncovered for 25 minutes.

TURKEY (CHICKEN) POT PIE

1 cup Miracle Whip
¼ tsp. pepper
¼ cup flour
1½ cups milk
2 tsp. chicken bouillon
2 cups chopped turkey or chicken
2 (10 oz.) frozen mixed vegetables, thawed & drained
1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)
2 cups chicken or turkey gravy

Mix dressing, flour, bouillon and pepper in saucepan. Gradually stir in milk until smooth. Stirring frequently, cook on medium-low heat until mixture thickens. Add gravy, turkey and vegetables.

Place 1 pie crust into deep 10-inch pie plate. Spoon mixture into pie plate. Cover with 1 pie crust; seal and flute edge. Cut several slits to permit steam to escape. Cut any remaining pie crust into decorative shapes and place on pie. Place pie on cookie sheet. Bake at 425° for 30-35 minutes or until browned.

CRISPY CHICKEN WONTONS

3 cups finely chopped cooked chicken
½ cup shredded carrot
¼ cup finely chopped water chestnuts
1 Tbsp. water
1 Tbsp. soy sauce
2 tsp. cornstarch
½ to 1 tsp. ground ginger
1 package (16 oz.) wonton wrappers*
2 Tbsp. butter or margarine, melted
1 Tbsp. vegetable oil
Plum or sweet-sour sauce

In a bowl, combine chicken, carrots and water chestnuts. In another bowl, combine cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. Spoon 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water. Bring opposite points together; pinch to seal. Place on greased baking sheets. Combing butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

*Fill wonton wrappers a few at a time, keeping the others covered until ready to use.

CHICKEN & PEAS

1 package (10 oz.) frozen green peas
2 cups cut up cooked chicken
1 can condensed cream of chicken soup
½ cup sour cream
½ cup milk
1¼ cup grated cheddar cheese

Heat the peas in a 2 quart pan. When heated through, drain the peas, set aside.

Mix the sour cream, soup, and milk in a 3 quart pan over medium heat until mixed together. Add the chicken and drained peas stirring frequently until heated through. Sprinkle with grated cheese.

Serve with rolls, biscuits or over noodles.

POPPY SEED POULTRY CASSEROLE

1 can condensed cream of chicken soup
1 (8 oz.) container sour cream
½ can milk
1-2 tsp. dry dill weed
1 Tbsp. minced garlic
¼ to ½ cup chopped celery
¼ to ½ cup chopped onion
1½ Tbsp. poppy seeds
4 cups chicken, cooked & cubed
1-2 cups cooked rice
½ cup melted butter
1½ cups crushed buttery round crackers

In a large bowl, mix the soup, sour cream, milk, dill, garlic, celery, onions and poppy seeds. Stir in the chicken and rice. Spread the mixture into a greased 9 x 13 dish.

In a small bowl, mix the cracker crumbs and butter. Sprinkle over the casserole. Sprinkle some more poppy seeds on top of the crumbs. Bake at 350° for 30 minutes. Let cool for 5 minutes before serving.

VARIATIONS

1. In a large bowl, mix the soup, sour cream, milk, dill, garlic, celery, onions and poppy seeds. Place 4 chicken breast in greased pan. Pour mixture on top of chicken breasts. Sprinkle with cracker crumb mixture.

2. In a large bowl, mix the soup, sour cream, milk, dill, garlic, celery, onions and poppy seeds. Either add cubed chicken to mixture or place 4 chicken breast in greased pan. Pour mixture in baking dish. Sprinkle with cracker crumb mixture. Serve over rice or noodles.

CROCKPOT ITALIAN CHICKEN

4 to 6 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese
1 to 1½ cups chicken broth or water (optional)
2 can cream of chicken soup (or favorite cream soup)
1 pkg. dry Italian salad dressing mix
2 Tbsp. to ½ cup butter (optional)

Place all ingredients in crockpot and simmer on LOW all day (8 to 10 hours). Shred or chunk chicken about an hour before serving; continue to simmer. You may add steamed vegetables just before serving, if desired.

Serve over rice, mashed potatoes, noodles, or toasted French bread.

Make a big pot and freeze it for several dinners.

CROCKPOT CHICKEN TACOS

4 boneless/skinless chicken breasts
1 (4 oz.) can green chilies
1 cup water
1 tsp. chicken bouillon
½ to ¾ cup salsa
1 tsp. cumin
1 can pinto beans

Place all ingredients in crockpot and stir to mix. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Shred chicken and serve on flour tortillas with you favorite taco fixings (cheese, lettuce, tomatoes, sour cream, etc.)

The leftover meat can be used in a taco salad.