Chicken

Combine 2 cups cooked cut up chicken with 2 cups of frozen peas and carrots or any left over veggies, and 1 tin each of cream of mushroom soup and 1 tin of cream of chicken soup, undiluted. 1/2 tsp. lemon pepper, 1/2 tsp. seasoning salt and to give a totally different flavor add (2 Tbsp. curry powder. Your choice.) Thaw 2 frozen pie shells Put ingredients in one shell and cover with the other. Bake in a preheated 450 oven for 15 minutes and turn oven to 350 and bake an additional 30 minutes or until top pastry is golden brown.

Mix one tin of tomato with basil and oregano soup with 1 soup tin of water, and 2 and 1/4 cups of rotini pasta in a shallow 2 quart baking dish. Stir in 2 cups of chopped fresh spinach and 1 cup of fresh mushrooms, cut mushrooms if they are large. Top with 4 boneless, skinless chicken breast halves. Sprinkle with 1/2 cup of mozzarella cheese and some cracked pepper. Cover with tinfoil and bake at 375 for about 45 minutes. Remove cover and broil for about 3 minutes until cheese is bubbly.

Mix 1/3 cup mayonaise with 2 Tbsp. Dijon mustard and toss the legs in to coat. About 12 pieces, legs and thighs or what ever. Combine 3/4 cup of cornmeal, 3/4 cup bread crumbs, a dash of sage and cayenne and pepper and salt in a plastic bag. Put the chicken pieces in the bag and roll the bag to evenly coat the chicken pieces. Bake on a cookie sheet @ 375 for 20 minutes. Turn chicken over and bake for another 15 minutes. Warm about 4 Tbsp. of honey and drizzle over the chicken and bake another 10 minutes or more. Cool the chicken to room temperature, cover and refrigerate until ready to serve.

Chicken Jambalaya

1 small or med sized whole chicken

water

Bay leaf

cook chicken with bayleaf and just enough water to cover for 45 mins to an hour or until fully cooked, save the broth, and skim the fat... if you let it cool in the fridge it will harden and come off quite easily. let the chicken cool enough to pick all of the meat off, set meat aside.

reserved chicken broth

2 celery stalks, diced

1 Large onion, diced

1 large green pepper, diced

5 medium cloves garlic, minced

1 teaspoon thyme

1 teaspoon cayenne (if you don't want it too spicy, use half the amount)

1 14.5 oz can of diced tomatoes

1cup chopped ham, sausage, shrimp, or whatever you have on hand (optional)

1 1/2 cups of rice

in a big pot with a bit of oil, cook celery, green pepper, onion, and garlic, on med-low heat. Add Thyme and cayenne, then add tomatoes, and 2 cups of the reserved chicken broth, then add chicken, and ham or sausage (if you are using shrimp or prawns, don't add until the end) bring to a boil, then add the rice and 2 cups of water or broth, if there isn't enough of the broth left top up with water. Let simmer covered for 20 minutes, or until rice is cooked and enjoy! mmm...

Tina's Chicken Dish.

Brown chicken in frying pan and Mix 1/2 cup of water, one chicken boullion cube or an envelope with 1/4 cup of soy sauce, 1 T. granulated sugar, dash of pepper and 1/4 tsp. ginger. Pour the mix over the chicken and simmer about 30 minutes. Add about 6 cups of chopped bok choy, about 2 stalks, and 3 or 4 chopped green onions. Mix 2 T. cornstarch with the chicken stock to thicken. Serve with rice..

Chicken & stuffing

6 oz Instant chicken flavored stuffing mix
1/2 c Each chopped carrot, celery and onion (optional)
10 1/4 oz Campbell's Cream of Mushroom Soup
1/2 c Milk
1 tsp Chopped parsley
6 Skinless, boneless chicken breast halves (about 1 1/2 lb.)
Paprika

Preheat oven to 400F. Prepare stuffing mix according to package directions but add vegetables with seasoning packet. Combine soup, milk and parsley; set aside.

In a 2- or 3-quart shallow baking dish, arrange stuffing across center of dish. Spoon thin layer of the soup mixture in casserole oneach side of stuffing. Arrange chicken over soup mixture; overlap ifnecessary. Sprinkle with paprika.

Pour remaining soup mixture over chicken. Cover with foil; bake for 15 minutes. Uncover; bake for 10 minutes more or until chicken is fork-tender. Stir sauce before serving.

8 ounces boneless skinless chicken breast cut into 1 inch pieces.
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped zucchini
1/2 cup sliced mushrooms
2 cloves garlic minced
1/4 tsp pepper
2 cups cooked spaghetti squash
2 cups tomato sauce
3 cups hot cooked noodles
1/4 cup grated Romano cheese

Cook chicken, 2 minutes. Add onion and green pepper, continue cooking 2 minutes longer. Add zucchini, mushrooms, garlic, and pepper, and cook 1 minute. Add remaining ingredients, except noodles and cheese, cook over medium heat for 10 minutes stirring occasionally. To serve, place noodles on heated platter. Pour chicken mixture over noodles and serve immediately. Pass cheese on the side.

Thanks for this recipe Tracy.

1 - 1 1/2 lbs boneless, skinless chicken breasts
2 bell peppers any color
1/2 onion
1/3 c white vinegar
1/3 c soy sauce
1/3 c Worcestershire sauce
1/4 tsp ground cumin
1/2 tsp garlic powder
1 package flour tortillas (I like burrito sized ones)
Any toppings you like (salsa, refried beans, spanish-style rice, sour cream, and cheddar cheese are my favorites.

Combine vinegar, soy sauce, and Worcestershire sauce in a shallow bowl. Add cumin and garlic powder to the mixture, stirring once. Cut chicken into strips and place in the bowl. Then place in the refrigerator, letting the chicken marinade for about 30 minutes. Cut peppers and onion into slices. Cook them in a frying pan with a little butter or oil until tender.
Remove chicken from fridge and drain off the liquid. Cook chicken in the frying pan with the peppers and onions until the meat is cooked through.
Heat tortillas according to package directions. Once heated, put chicken and your toppings on the tortilla, roll 'em up and enjoy
Note: Make sure you have lots of paper towels handy since the fajitas can be a little messy.

6 chicken breasts
1 tin mushroom soup
1 cup of sour cream
1 tbsp of onion soup mix
1 tbsp lemon juice
1 tsp dill weed
A good sprinkle of paprika
salt and pepper to your taste
1 cup chow mien noodles

Put chicken in small roaster or baking dish. Mix the next 7 ingredients. Pour over chicken. I mixed about half a bag of noodles right into the sauce before I pour it on the chicken. Sprinkle paprika over top of chicken and sauce. Scatter noodles on top of it and bake in oven @ 350 for about 1 to 1 and 1/2 hours.
This recipe contributed by Debbie Cowie

Cut tips off and disjoint 25 chicken wings
Put in pot with 1/2 cup soya sauce.
1/2 cup dry sherry. 4 green onions, white part only.
1 cup water. 4 tbsp brown sugar. 1+1/2 tsp ginger.

Bring to a boil and simmer for 1+1/2 hours. Cool.
Mix 1/2 cup apricot jam with 1 tbsp oil. 2 tbsp soya sauce. 1 clove crushed garlic. Coat chicken with glaze and broil 5 minutes on each side.

6 dried chipotle chillies
    3 cloves garlic -- crushed
      1/4 cup tomato sauce
    3 tablespoons fresh lime juice
      1/2 teaspoon salt
Freshly ground pepper
    2 pounds chicken drumettes -- rinsed, patted dry

Place chipotles in medium bowl. Cover chilies with boiling water; let stand 30 minutes. Drain chipotles.

Heat oven to 325 degrees. Puree chipotles, garlic, tomato sauce and lime juice in blender or food processor. Season with salt and pepper.

Place chicken drumettes in single layer in baking pan; top with chipotle sauce. Bake, turning occasionally, until cooked through and golden, about 1 hour.

Stir together all dipping (below) sauce ingredients in small bowl. Serve chicken with sauce on side.

Mix the following in a pot and stir and cook until thickened:

1/2 cup of brown sugar
1/2 cup of white sugar
1/4 cup of cornstarch
1/2 tsp of ground ginger
some salt and pepper
1 cup of water
1/2 cup of white vinegar
1/3 cup of soya sauce

Bake about 4 pounds chicken wings on a cookie sheet for 30 minutes at 350 Brush the above sauce over turning the wings and bake for another 15 minutes. Broil each side for the last five minutes. I make this sauce up ahead of time and it will keep for a long time in the fridge so it is ready when I want to make my wings.

Put 2 tbsp flour, 1/2 tsp salt and 1/4 tsp pepper in a bag and add 6 boneless chicken breasts tossing it to coat the chicken. Brown the chicken on both sides over medium heat. Remove chicken from pan and add 40 yes 40 cloves of peeled garlic to pan and cook, stirring frequently, until lightly browned. Add 1 cup of dry white wine, 1 cup chicken stock and 1/2 tsp. thyme. Bring to a boil. Add chicken and reduce heat. Cover and simmer stirring occasionally for 40 minutes. Sprinkle with parsley and serve.

Sweet and spicy baked chicken
6 chicken thighs 2 fat cloves garlic 1/2 cup honey or corn syrup 1/4 cup butter 2 tbsp. curry powder	Trim the fat and skin from chicken and place in casserole dish. Heat and stir the remaining ingredients until the butter is melted and pour over the chicken. Bake for 45 minutes at 375 degrees. Serve with rice.