#2599 - Cream of Chicken Biscuits

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's cream of chicken soup
1 1/2 empty soup cans of milk
pepper (to your taste)
1 - 16oz. bag frozen mixed vegetables (thawed and drained)
4 chicken breasts
salt and pepper
1-2 TBSP canola oil
1 can Pillsbury refrigerated biscuits (or make your own)

Salt and pepper chicken breasts on both sides, then cut them into bite sized pieces. In a skillet over medium heat add canola oil and the chicken pieces--cook/stir over medium heat until chicken pieces are browned and no longer pink inside. In a large saucepan add both cans of chicken soup (do NOT add water), 1 1/2 cans of milk (use one of the empty soup cans to measure), drained mixed vegetables, pepper (to your taste) and cooked chicken pieces--cook/stir over low heat for 30 minutes. Turn heat to simmer--prepare biscuits according to package directions while chicken mixture simmers longer. When biscuits are done, place two biscuits on each serving plate and pour chicken mixture over the biscuits on each plate.

#2327 - Bacon Chicken

(by Shirley McNevich)

1 package of bacon (thawed)
1 cup uncooked rice (DO NOT use Minute Rice)
4-6 chicken breasts
1 - 10oz. can Campbell's cream of chicken soup
2/3 cup water
salt
pepper
1/2 tsp. garlic salt
1 tsp. dried parsley
1 tsp. oregano

Grease a 9 x 13 glass baking dish. Line the whole bottom of the dish with a single layer of bacon slices (cutting slices where necessary). Spread the uncooked rice evenly over the bacon slices. Poke each chicken breast all over with a fork. Salt and pepper both sides of each chicken breast to your taste, then arrange the chicken breasts in a single layer over the rice. In a bowl add soup and water--stir. Add garlic salt, parsley and oregano to soup mixture--stir until mixed. Carefully pour the soup mixture over the chicken breasts. Cover the dish with foil and bake at 350 degrees for 50 minutes to 1 hour. As a precaution, you can put the dish on a cookie sheet before putting it in the oven to catch any drips.

#2088 - Grilled Chicken Pasta Salad

(by Shirley McNevich)

2 cups bowtie pasta (cooked and drained according to box directions--do not rinse)
2 cups fresh broccoli pieces
2 - 3oz. chicken breasts
salt
pepper
1 cup cherry tomatoes (halved)
1/2 cup Italian dressing
1/2 cup shredded cheese (your choice of flavor)
1/4 cup sliced olives
1/4 cup grated Parmesan cheese

Salt and pepper both sides of chicken breasts--grill them until no longer pink inside. Cut chicken breasts into bite sized pieces. When cooking pasta, add broccoli pieces to boiling pasta during last 2 minutes of cooking--drain but do not rinse. In a bowl add chicken pieces, shredded cheese, Italian dressing and olives--toss to coat. Add pasta, broccoli and Parmesan cheese--toss until mixed. Refrigerate until cold. Just before serving, add halved tomatoes--toss until mixed.

#1033 - Chicken Caesar Pasta Salad

(by Shirley McNevich)

1 - 8oz. box any shape pasta (cooked and drained according to box directions with 1 tsp. salt--rinse pasta in HOT water rather than cold water)
2 skinless/boneless chicken breast halves (cut into bite sized pieces)
1 - 8oz. bottle Caesar salad dressing
2 green onions (sliced thin) OR 1 small chopped onion
1 - 10oz. bag frozen sugar snap peas OR regular peas (thawed and drained)
1 fresh carrot (washed, peeled and sliced into thin pieces)
1 cup fresh spinach pieces
Parmesan cheese for sprinkling

Remove chicken breasts from package--cover each with Saran wrap, pound each with a meat tenderizer--remove Saran wrap, then salt and pepper both sides of each piece to your taste. Cut all chicken into bite sized pieces. In a skillet over medium heat add 3 to 6 TBSP of the Caesar dressing--add chicken pieces to the skillet. Stir and cook until chicken is cooked. Add onions, peas and carrot slices--stir and cook until hot. Add spinach--cook and stir until spinach is hot. In a large salad bowl add cooked/drained pasta and chicken mixture--toss. Pour the remaining Caesar dressing on the mixture--toss to coat. Serve warm. Sprinkle Parmesan cheese on top just before serving.

#943 - Chicken and Rice Casserole

(by Shirley McNevich)

2 cups cooked Carolina River rice (use 1 tsp. salt with rice when cooking)
2 cups shredded Monterey Jack cheese
1 1/2 cups cooked chicken breast (cut into bite sized pieces)
1 - 12oz. can Carnation evaporated milk
1/2 cup chopped onions
2 eggs (slightly beaten)
1/2 tsp. pepper
1/4 cup chopped parsley
2 TBSP butter (melted)

Cook the rice according to package directions. Cook chicken breast and cut into bite sized pieces. In a small bowl add the eggs and beat them--add the pepper to the eggs and mix well. In a large bowl add cooked rice, shredded cheese, chicken pieces, evaporated milk, chopped onions, beaten eggs/pepper, parsley and melted butter--stir to mix. Pour all ingredients into a greased 2 qt. casserole dish. Bake uncovered at 350 degrees for 45-50 minutes or until inserted knife comes out clean.

#893 - Italian Chicken Chowder

(by Shirley McNevich)

1/4 cup Italian dressing
1/2 lb. boneless/skinless chicken breast (cut into bite sized pieces)
1 - 14.5oz. can stewed tomatoes (or use homemade)
1 cup chicken broth
1 medium chopped onion (optional)
1 medium zucchini (cut into bite sized pieces--do not peel before cutting)
1/2 cup uncooked pasta (your choice of shape)
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried basil leaves
1/2 cup Sargento's shredded mozzarella cheese
saltine crackers

In a saucepan over medium heat add Italian dressing, chopped onion and chicken pieces--stir and cook until chicken pieces are tender. Add stewed tomatoes, chicken broth, zucchini pieces, uncooked pasta, salt, pepper and basil--stir and bring to a boil. Once boiling, reduce to simmer and keep cooking until pasta is done to your taste. Ladle soup into bowls and sprinkle the top of the soups with shredded mozzarella cheese. Serve with crackers.

#863 - Italian Chicken Nuggets

(by Shirley McNevich)

3 boneless, skinless chicken breasts (cut into 1" square pieces)
1/2 cup Italian salad dressing
1/2 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
salt and pepper to your taste
3/4 tsp. dried basil

Salt and pepper both sides of chicken breasts (to your taste). Cut the chicken into 1" cubes and place them in a bowl--pour the Italian dressing over the top and stir gently until coated--set aside. Let the chicken marinate in the Italian dressing for 30 minutes. In a separate bowl add bread crumbs, Parmesan cheese, and basil--stir. Drop a few of the coated chicken pieces into the bread crumb mixture at a time--toss to coat. Place coated pieces in a baking dish (sprayed with Pam)--do not stack them--must be a single layer. Continue with all chicken pieces. Sprinkle any leftover bread crumb mixture over the top of the chicken pieces. Bake at 375 degrees for 30-35 minutes or until chicken is done.

#775 - Chicken and Broccoli Noodles

(by Shirley McNevich)

8oz. extra broad egg noodles
1 - 16oz. package frozen broccoli pieces
1/2lb. skinless, boneless chicken breast (cut into long strips)
1 cup water
2 TBSP dijon mustard
1 TBSP flour
1 TBSP lemon juice
2 cubes chicken broth bouillon
1/2 cup sour cream
1 tsp. salt

In a pot cook noodles and salt according to package directions. In the last 4 minutes of noodle cooking time add the frozen broccoli pieces. When noodles are done cooking, drain the broccoli/noodles. Grease a skillet. Cook the chicken strips over medium heat in the skillet and brown chicken on both sides. In a bowl add the water, mustard, flour, lemon juice and 2 broth cubes--stir well. Add the broth mixture to the skillet with the chicken. Add the sour cream to the skillet--stir. Add the noodles and broccoli--stir. Heat until hot enough to serve but do not boil.

#684 - Chicken Wrap Casserole

(by Shirley McNevich)

4 boneless, skinless chicken breasts
1 cup salsa (your choice of spiciness)
1 cup shredded cheddar cheese
1 minced garlic clove
1 pinch salt
1 pinch black pepper (fresh ground if you have it)
1 pinch ground cumin
Your choice of sliced vegetables (tomatoes, green peppers, red peppers, onions, etc.--as many as you wish)
Optional--crushed tortilla chips

Preheat oven to 375 degrees. Grease a skillet and turn heat to medium. In a bowl add salt, pepper, minced garlic and cumin--stir. Poke the chicken pieces with a fork all over and on both sides. Rub chicken pieces on both sides with the garlic mixture. Cook in the skillet on medium heat until brown on both sides (slice one open to make sure center is not pink). Grease a 9 x 13 baking dish or casserole dish and arrange the chicken pieces on the bottom. Add layers of your choices of sliced vegetables next. Pour the salsa over the vegetables and sprinkle the cheese over the top of the salsa. Bake at 375 degrees for 15 to 20 minutes--cheese should be bubbling. Serve on plates and top with crushed tortilla chips if you wish.

#593 - Chicken Cordon Bleu

(by Shirley McNevich)

4 boneless/skinless chicken breasts
4 slices deli baked ham
4 slices deli swiss cheese
2 TBSP canola oil
1 - 10.75oz. Campbell's cream of broccoli soup
1/3 cup milk
1/4 cup chopped onion
salt and pepper to taste

Use a meat tenderizer to pound the chicken to 1/4" thick. Place a slice of ham on each piece of chicken. Place a cheese slice on the top of each piece of ham. Roll all three together from the bottom and secure with toothpicks. Add canola oil and chopped onion to a 10" skillet--salt and pepper to taste and cook chicken pieces on medium heat. Turn chicken while cooking so all sides get browned. Leave the cooked chicken in the skillet, turn heat to off and spoon out any leftover fat/oil (you can also use a paper towel to soak it up). In a bowl add the broccoli soup and milk--stir. Pour the soup mixture in the skillet with the chicken. Turn heat to medium and cook until it starts to boil--turn chicken once or twice while cooking. When soup starts to boil turn heat back to low and put a lid on the skillet. Simmer for 10 minutes or until chicken is tender.

#272 - Easy Chicken Pot Pie

(by Shirley McNevich)

1 2/3 cup frozen mixed vegetables (thawed)
1 cup cubed, cooked chicken breast
1 - 10.75 can condensed cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 egg

Preheat oven to 400 degrees. In a bowl using a spoon, mix vegetables, cubed chicken and soup. Pour this mixture into a greased 8 x 8 x 2 baking dish. In a separate bowl using a fork, stir together the Bisquick, milk and egg. Pour this batter over the top of the vegetables. Bake at 400 degrees for 30 minutes or until golden brown.

#244 - Oven Baked Chicken Parmesan

(by Shirley McNevich)

4 boneless/skinless chicken breast halves
1 egg, slightly beaten with a fork
3/4 cup italian seasoned bread crumbs
1 - 26-28oz. jar Ragu pasta sauce (room temperature)
1 cup shredded mozzarella cheese

Pre-heat oven to 400 degrees. Dip chicken in the beaten egg and roll chicken in the bread crumbs, coating well. Spray a 13 x 9 x 2 glass baking dish with Pam. Arrange chicken in the dish. Bake uncovered at 400 degrees for 20 minutes. Test chicken to make sure it's no longer pink--return to oven a few more minutes if still pink. Remove from oven and pour pasta sauce over the chicken. Top with the mozzarella cheese. Return to oven and bake an additional 10 minutes at 400 degrees.

#46 - Chicken Noodle Soup

(by Shirley McNevich)

4-6 chicken thighs
2 whole chicken breasts
2 medium onions
6 stalks (pieces) of celery
1/2 cup fresh chopped parsley
1 pound medium width egg noodles
2 pounds frozen cut string beans
salt
pepper

Put chicken in large pot and cover with water. Add 3 tsp. salt, 1 medium onion cut in half, and 3 ribs of celery cut in half. Cook until chicken is tender (about 2 hours on medium heat). Test for doneness with a fork. Remove chicken from broth and cool. Pour broth through a sieve and strain it, removing onion and celery. When chicken is cool, remove skin and de-bone. Refrigerate both chicken and broth overnight.

Spoon off the fat from the chicken broth and throw away the fat. In a large pot add broth, 1 chopped onion, 1/2 cup fresh chopped parsley, and the heart and leaves of a stalk of celery (chopped finely). Add 2 tsp. salt, 1 tsp. pepper and the bag of egg noodles. Add the string beans. Cook ans stir all ingredients for about 20 minutes on medium heat.

Cut the chicken in bite sized pieces and add to soup. Taste broth to make sure it has enough salt. If soup seems too thick, add water.

#24 - Chicken Salad

(by Shirley McNevich)

1 whole chicken breast (or 2 pre- skinned and pre- boned chicken breasts)
1/2 medium onion
1 stalk celery
3 hard boiled eggs
1 jar Helman's light mayo
salt

Cook one whole chicken breast in 3 qt. saucepan, adding enough water to cover (if you use precut chicken breasts, you will need 2 instead of 1). Add 1 tsp. salt. Cut up 1/2 onion and place in with chicken (do not chop or slice). Cut 3 sticks of celery in half and add to chicken. Cook until tender (takes about an hour). Use fork to test for doneness.

Let chicken cool. Take off skin and remove bones (unless your chicken comes already skinned and boned). You can throw away celery and onion, strain broth through sieve and save it for broth or gravy if you wish. It can be frozen in a plastic container with a lid.

On a cutting board, cut up chicken in bite sized pieces. Add 3 chopped sticks of celery, 3 chopped hard boiled eggs, 3 TBSP Helman's light mayo. Stir by hand. If it seems too dry add a little more mayo. Refrigerate before serving.