Chicken Parmesan Pasta

Chicken Parmesan Pasta

8 oz. pasta (curly), cooked

1 clove garlic

¼ cup margarine or olive oil

¾ cup grated parmesan cheese

3 cups vegetables, cooked (carrots and broccoli are best)

4 chicken breasts, cooked and chunked

1.     Prepare pasta as directed

2.     Cook and stir garlic in butter until tender, not brown.

3.     Add pasta, chicken and vegetables.  Toss and add parmesan cheese

General Tsao's Chicken

General Tsao’s chicken

¾ cup canned chicken broth, reduced sodium

2 TB cornstarch

2 TB sugar

2 TB low-sodium soy sauce

1 TB white wine vinegar

½ tsp ground ginger

2 tsp. peanut oil

2 medium scallions, chopped

2 medium garlic clove, minced

½ tsp red pepper flakes, or 1 dried chili pepper, minced

1 lb. uncooked boneless, skinless chicken breasts, cut into 2-inch pices

2 cups cooked white rice, kept hot

1.     IN a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

2.     Heat oil in a wok or large skillet over medium-high heat.  Add scallions, garlic and pepper and cook 2 minutes.  Add chicken and cook until browned all over, about 5 minutes.

3.     Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes

4.     Serve chicken and sauce over rice.  Yields about 1 cup of chicken and sauce and ½ cup rice per serving.

Chicken Casserole

2 cups cooked, diced chicken

2 cups cheopped celery

2 tsp green onions, chopped

1 cup mayonnaise

½ cup sliced or chopped almonds or chestnuts

½ tsp salt

2 tsp lemon juice

1 cup crushed potato chips

½ cup cheddar cheese, grated

Mix everything but cheese and potato chips and place in 8x8 baking dish.  Sprinkle on potato chips and top with cheese.  Put in 250 oven until cheese melts and salad is heated through, about 30-45 minutes.  Serves 5-6

Anne's Chicken

Anne’s Chicken

1 frying chicken, cut up

2 TB melted butter

salt and pepper

2 TB dry Italian salad dressing mix

1 can condensed mushroom soup

2 (3 oz.) packages cream cheese, cut into cubes

1 TB chopped onion

Wash chicken and pat dry.  Brush with butter.  Sprinkle with salt and pepper.  Place in slow cooker.  Sprinkle dry salad mix over.  Cover and cook on low for 5-6 hours.  About ¾ hour before serving, mix soup, cream cheese, and onion in small sauce pan.  Cook until smooth.  Poor over chicken in pot.  Cover and cook 30 minutes on low.  Serve with rice or noodles.  Makes 4-5 servings.

Savory Swiss Baked Chicken Breasts

Savory Swiss Baked Chicken Breasts

16 oz. uncooked boneless, skinless chicken breasts

3 oz Singles Swiss Cheese (4 slices)

10 ¾ oz. can Cream of mushroom soup

¼ cup milk

¾ cup seasoned bread crumbs

optional: 1-2 cups sliced fresh mushrooms, sautéed

Preheat oven to 350.  Place chicken breasts in a  9x13 inch baking dish.  Season with ground black pepper to taste.  Top each breast with a slice of cheese.  Mix together the soup and milk (and sautéed mushrooms if using) and pour mixture over chicken.  Sprinkle bread crumbs evenly over each breast and spray with spray butter.  Bake, covered with lid or foil,  in preheated oven for 30 minutes.  Uncover and bake for another 20 minutes or until golden brown and chicken is done.

Chicken and Tomato Rotini Toss

Chicken and Tomato Rotini Toss

From MyFamily—Kristin Swenson

1 lb. Rotini pasta

4 skinless boneless chicken breasts, cut into bite-size pieces

4 TB olive oil

3 cloves garlic, minced

1 ¼ tsp salt

1 ¼ tsp garlic powder

1 ¼ tsp dried basil

1 ¼ tsp dried oregano

1 (14.5 oz.) can Italian style diced tomatoes, drained

¼ cup grated Parmesan cheese

Cook and drain pasta.  While pasta is cooking, heat olive oil and sauté chicken, garlic, salt, garlic powder, basil and oregano, until chicken is cooked.  Add tomatoes and cook for one minute.  Remove from heat and toss with past.  Serve with grated Parmesan cheese if desired.  Serves 8.