Chicken Parmesan- Thanks April (and her friend)

Chicken Parmesan
1 ½ lbs boneless skinless chicken breast.
1 26 oz can spag sauce. (I use the four cheese or Italian flavored Del Monte)
2 cups Shredded Mozzarella cheese.
1 cup seasoned dry bread crumbs. I use Italian style. (You can also use croutons.)
½ cube margarine melted.
8 oz spag noodles.
In bowl combine cheese and bread crumbs. Melt margarine in a separate bowl. Then take your chicken breasts and cut them into thirds. Place spag sauce in the bottom of a 9x13 pan. Dip chicken breasts in margarine, then roll in cheese mixture and place in pan. Pour any extra cheese mixture on top and cover with tinfoil. Place in oven for 45 min at 350. Cook noodles as directed. Serve over noodles with French bread or Parmesan rolls.

Coconut Chicken fingers

You will need:
3 chicken breasts cut into finger slices
3/4 cup of flour
1 ranch mix packet
1 pkg of coconut
3-4 eggs

In 3 seperate bowls:

• mix the flour and ranch together
• beat the eggs in their own bowl
• pour the coconut in its own bowl

This sounds backwards but this is how you do it: dip the chicken strip in the flour ranch mix first, then the egg, then the coconut

Repeat this with each strip and cook in either your deep fryer or a deep fry pan with hot oil in it. You will know it is done when the coconut looks golden brown

As a dipping sauce:

Mix musterd and honey together for your sauce- Yummy!

Creamy White Chili

Thanks Mardi for submitting this!

Ingredients:

1 lb. Boneless, skinless chicken breast

1 medium onion

1 ½ t. garlic powder

1 T. vegetable oil

2 cans great northern beans (rinsed and drained)

1 can chicken broth

2 cans (4oz) chopped green chiles

1 t. salt

1 t. cumin

1 t. oregano

½ t. pepper

¼ t. cayenne pepper

1 cup sour cream

½ cup whipping cream

Directions:

In a large skillet sauté chicken, onion, garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream. Serve immediately.

Mardi's Chicken Enchiladas

Thanks Mardi!!!

Makes 4 enchiladas

Ingredients:

2- Boneless, skinless chicken breast - shredded/chopped in strips, seasoned and cooked

4- flour tortillas

shredded cheese

1- 10 oz can cream of mushroom or 10 oz can of cream of chicken

1- cup sour cream

¼-½ cup milk

1 small can chopped green chilies

cumin

chili powder

Directions:

Mix cream of mushroom, milk, sour cream and seasonings in separate bowl.

Preheat oven to 400 degrees, spray Pam on a 9x9 pan. Take one tortilla at a time and add chicken, sauce and shredded cheese. Roll up tortilla and repeat until finished. Pour remaining sauce over the tortillas. Bake for 30 minutes, sprinkle shredded cheese along top of enchiladas, and bake 10 more minutes.

Panda Express Orange Chicken

Thanks Mardi for your great recipes!!!

2 lbs. boneless chicken pieces, skinned

1 egg

1 1/2 teas. salt

white pepper

oil (for frying)

1/2 cup plus 1 Tbl. cornstarch

1/4 cup flour

1 Tbl. minced ginger root

1 teas. minced garlic

dash crushed hot red chiles

1/4 cup chopped green onions

1 Tbl. rice wine

1/4 cup water

1/2 to 1 teas. sesame oil

ORANGE SAUCE FOR STIR FRY:

2 teas. Minced zest and

1/4 c Juice from

1 lg Orange

1/2 teas. Sugar

2 Tbl. Chicken stock

1 Tbl. Light soy sauce

Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2" squares and place in large

Café Rio Shredded Chicken

This one is DEFINITELY heaven sent!!! Thank you Mardi!

1 small bottle Kraft Zesty Italian Dressing
1 T chili powder
1 T cumin
3 cloves garlic—minced
5 lbs chicken breast

Mix the dressing, garlic and seasonings. Pour over chicken. Cook in Crock-Pot for 4 hours on high, shred meat and cook 1 additional hour.

Chicken Broccoli Braid

Hey, this is Camille!I made this the other night and my husband just loved it! He even took some to work the next day, which he doesn't usually do...

Chicken Broccoli Braid

2 c chicken, cooked & shredded
1 c broccoli, cooked about 7 min.
1 15 oz. Grand's Crescent rolls
1 c mild cheddar cheese, grated
1/2 c mayo
2 tsp dill mix
1/4 tsp salt
1 clove garlic, grated

-Mix all ingredients except crescent rolls, and garlic
-Arrange two rows of crescent rolls down cookie sheet, (trade off, one with shortest side facing left, the next with shortest side facing right, one underneath another going down the pan.)
-Scoop filling down the middle of each row
-Pull crescent tips inward to form a braid (filling will be showing through braid).
-Add garlic over the top. Bake at 350 degrees for 18 - 20 mins.

That was sent to us from Camille- Thanks so much Camillie! It sounds way yummy!

Creamy Ranch Chicken

I got this recipe from a sweet lady named Sharon who I used to work with, she gave me one recipe and I messed it up and came up with this, so its a little of hers and a little of mine.

In your Crockpot put:
1 block of cream cheese
1 can crm mushroom or chicken soup
1/2-1 can of water
1 pkg powder ranch mix

Let these melt into each other, when mixed well add your chicken breasts
cook till chicken is done. Serve over rice

Just as a tip, for dinner the next night there will be a lot of left over liquid, save it and pour it over cooked noodles- you could add veggies if you want and bake on 350 degrees for 20 min- Yummy Casserole!

Italian Chicken

In your Crockpot put in as many chicken breasts as you want. Pour your favorite Italian salad dressing on top, enough to cover the chicken. Turn on crock pot and let sit until chicken is done.....its that easy!

Sunday Dinner

This is my favorite thing to make when I have family or it is perfect for a sunday afternoon. It smells amazing. I always add some red potatoes and carrotts to it. Just quarter the potatoes and slice up the carrots. Rub them with a little olive oil and add them in the pan with the chicken.

Roast chicken

1 (3 pound) whole chicken
¼ c. olive oil
Poultry seasoning
4-5 cloves of garlic

1 small onion, quartered
1/4 cup chopped fresh rosemary
Juice of half of a lemon (optional)
Preheat the oven to 425 Degrees
Massage the bird with olive oil (generously) Make sure there are no surprises (giblets or neck) inside the bird, either in the front cavity or the neck cavity. Dust the chicken generously with poultry seasoning. Sprinkle garlic around and inside the bird. If you like you can slide cloves beneath the skin on the breast. Squeeze the juice of the lemon inside the cavity and toss the ½ lemon inside cavity as well. Put the bird on a rack, uncovered, in the oven and reduce the heat at once to 350 Degrees. Roast about 20 minutes per pound.