Chicken Artichoke Casserole

Chicken Casserole Supreme

Chicken Fajitas

Chicken Lasagna

Herb and Garlic Chicken

King Ranch Chicken

Sweet and Sour Chicken

Smoky Chicken

KFC Fried Chicken





Here's a few tried and true to get you started. Enjoy.

Valerie





Chicken Artichoke Casserole



3/4 cup chicken broth

4 cooked chicken breasts -- shredded

1 can artichoke hearts

6 Tbs. butter

1/4 cup flour

1/4 tsp. salt

3/4 cup half and half

1/2 cup Parmesan cheese

2 Tbs. sherry

1/4 lb. mushrooms

Seasonings ( salt, pepper, garlic powder, onion powder to taste)



Saute mushrooms first. Melt butter and add flour, salt and pepper. Stir

until bubbly. add sauteed mushrooms. Remove from heat. Stir in 3/4 cup

chicken broth. Slowly add half and half. Put back on low heat and stir until

thickened. Add cheese and sherry.

Remove from heat. Stir in chicken. Bake 350 degrees for 30-45 min, until

hot. Serve over rice or noodles.





Chicken Casserole Supreme



5 cup chopped chicken

2 can cream of mushroom soup

1 cup mayonnaise

2 teaspoon lemon juice

1 teaspoon curry powder

2 cup sharp cheese; shredded

2 1/2 cup buttered bread crumbs

1/2 cup sour cream



Combine above ingredients except cheese and crumbs. Spread in a

lightly greased 9 x 13 inch baking dish. Top with cheese and bread

crumbs. Bake at 350 Degrees for 30 minutes.





Chicken Fajitas



1/2 cup olive oil

1/3 cup lime juice

1 tsp. sugar

1/2 tsp. salt

1/4 tsp. cumin

1/4 cup red wine vinegar

1/3 cup onion, minced

1 tsp. oregano

1/4 tsp. pepper

3 cloves garlic, minced

1 red bell pepper, julienne

1 green bell pepper, julienne

1 yellow bell pepper, julienne

2 lbs. skinless boneless chicken breast, julienne

8 10 inch flour tortilla



Combine first 12 ingredients; marinate overnight. Stir fry in a little oil.

Serve with tortillas. Marinating the chicken in lime juice overnight "cooks"

the chicken, much as in ceviche. Only brief cooking is required.





Chicken Lasagna



2 cups chicken and 1 cup Italian sausage (or 3 cups chicken)

1/2 cup chopped onion

1/2 cup chopped green pepper

1 Tbs. butter

4 oz. can mushrooms, drained

1 can cream of chicken soup

1/2 cup milk

1/2 tsp. basil

1 1/2 cup cottage cheese

2 cups grated cheddar cheese (or cheese of your choice)

1/2 cup Parmesan cheese

6 no boil lasagna noodles

salt, pepper, onion powder, garlic powder, and red pepper (optional)



Saute chicken, sausage, onion, and green pepper until done with desired

seasonings. Add mushrooms, soup, milk, and basil. Mix (and season, if
desired)

cheeses. In a 9 x 13 inch casserole dish, layer 1/2 noodles, 1/2 cheese, and
1/2

meat with sauce. Repeat. Bake @ 350 degrees for 45 minutes. Let stand 10
minutes

before serving. (This can be made up ahead of time and then thrown in the
oven

later)





Herb and Garlic Chicken



1 pkg. Good Season's Garlic and Herb Dressing, prepared

1/2 cup water

2 Tbsp. lemon juice

1 lb. boneless, skinless chicken breast

8 oz. twist pasta, cooked

1/2 cup grated or shredded Parmesan cheese



Prepare dressing mix according to package; then add the additional 1/2 c.
water

and lemon juice. Mix with hand blender (this keeps it from separating).
Marinate

chicken overnight in a small amount of the dressing mixture. (I do it in a

Ziploc bag) Refrigerate remaining dressing. Remove chicken from marinate.

Dispose of marinade and grill or broil chicken. Cut chicken up into 1-inch

cubes. Add chicken and dressing to freshly cooked pasta. Combine well. Place
in

casserole dish, top with cheese and bake at 350'F for 30 minutes.



NOTE: I also serve this by adding the dressing (warmed slightly) and grated

Parmesan cheese to the cooked pasta, with the chicken served on top. Both

are good, with slightly different results.







King Ranch Chicken



4-5 chicken breasts deboned and skinned

1 small green pepper,diced

1 large onion, chopped

1 can cream of mushroom soup

1 can cream of chicken soup

1 clove garlic, crushed

1 can Rotel* tomatoes with chilies cut up a little

3/4 pound longhorn cheese, grated, use more if you love cheese

1 dozen corn tortillas, torn in fourths



Cut chicken into chunks and cook in pan until done. Saute pepper and onion
in 3

TBS butter until tender; add soups, Rotel tomatoes and garlic. In large
baking

pan layer ingredients: (1) chicken (cut in pieces) (2) tortillas (3) sauce
(4)

cheese. Repeat until all is used, ending with cheese on top. Bake at 325 for
50

minutes, uncovered.







Sweet and Sour Chicken



Boneless chicken breasts (about 5-6 halves)

Flour

Salt and pepper to taste

Vegetable oil for browning\

1 16 ounce can pineapple slices

1 cup granulated sugar

2 TBS. cornstarch

3/4 cup white vinegar

1 TBS. soy sauce (I use the low sodium)

1/4 tsp. ground ginger

1 chicken bouillon cube

1-2 green bell peppers cut into thin slices



Dust the chicken with a mixture of flour, salt and pepper. Brown in hot oil.

Remove from the pan, cut the chicken into bite size pieces or just cut them
in

half. Drain and set aside. Drain the pineapple juice into a measuring cup
and

add enough water to make 2 cups (or add extra pineapple juice if you have it
on

hand). Combine the juice, sugar, corn starch, vinegar, soy sauce. ginger and

chicken bouillon cube in a deep saucepan. Bring to a boil whisking this
takes

about 5 minutes to come to a boil. Remove from heat. Place the chicken in an

oven proof casserole dish, pour the sauce over the chicken. Bake uncovered 1

hour at 300:. Remove from oven and top the chicken with the pineapple slices
and

the green peppers. Bake another 30 minutes. Serve with rice.







Smoky Chicken



5 pound chicken

flour

1 tsp salt

pepper

olive or salad oil

1 can beer

1 chicken boullion cube

2 tablespoons honey

1 cup undiluted frozen Orange juice

1/8 tsp liquid smoke

1/4 tsp hickory seasoning salt

1/4 tsp garlic salt



Cut and disjoint chicken. Shake with flour, salt and pepper in a paper bag.

Brown in oil in a large frying pan. When browned pour off oil and add the
beer.

In a separate pan, heat chicken bouillon cube, honey, and orange juice
together

until cube is dissolved. Pour over chicken. Add liquid smoke, hickory
seasoning

and garlic salt. Cover the frying pan and cook chicken over low heat for
about 2

hours or until done-serves 6 to 8.







KFC Fried Chicken



1 Broiler fryer - cut up

3 cup Water

1 Tbsp. Salt

1 tsp. MSG

2 tsp. Onion Powder

2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)

2 tsp. Seasoned Salt

1/2 tsp. Black Pepper

1 cup Flour



Cover chicken with mixture of water and salt. Chill in bowl for least 1
hour.

Combine herbs, onion powder, seasoned salt, instant chicken broth, and
pepper in

a blender and mix well. Place this mixture in a bowl. Add the flour to this

bowl. Mix flour and seasonings well. Remove chicken from water, and dip it
into

the flour mixture coat well. Place coated pieces on a plate for 5 minutes.
Melt

enough shortening or salad oil to make 1 inch depth in a large skillet. Heat
to

375 degrees. Fry chicken pieces turning once, every 5 minutes, be sure to
cook

chicken until done. Lift chicken out and drain on paper towels. You can keep
the

chicken warm in the oven by placing it in the oven, and serve when all
pieces

are finished cooking.