Chicken Chow Mein

¼ C. Onion (chopped)
1can (4oz.) Mushrooms, drained (reserve juice)
2 Tbs. Butter
2 C. Celery (diagonally sliced)
1can (1lb.) Bean Sprouts, drained
3 Tbs. Sugar
½ tsp. Salt

2 Tbs. Corn Starch
3 Tbs. Water

1 ½C. Cooked Chicken or Turkey, shredded or diced
Chow Mien Noodles
Rice

Cook onion & mushrooms in butter until tender
Add water to reserved mushroom juice to measure 1 ½ cups of liquid
Add Celery, Bean Sprouts, Soy Sauce, Sugar, and Salt.
Heat to Boiling
Reduce heat and simmer 15 min.

Blend Cornstarch and Water
Stir into Vegetable Mixture.
Stir constantly, until mixture thickens and boils.
Boil and stir 1 minute

Stir in Chicken/Turkey
Heat through
Serve over Chow Mien Noodles and Rice

Stuffed Peppers

4 large bell peppers 
1 Onion, diced 
1 cups Rice, cooked 
6oz can Green Chilies 
15oz can Green Enchilada Sauce 
15 oz can Black Beans, rinsed and drained 
15 oz can Corn, drained 
15 oz can diced Tomatoes (optional) 
1 cup Chicken, cooked & shredded*
Shredded Cheese 
Salt and Pepper to taste 

Cut Peppers in half and poke holes with knife 
Line peppers in 9x13 pan 
In a bowl, combine remaining ingredients 
Spoon filling into peppers 
Cover with Foil Bake at 450* for 20 minutes 
Uncover and top with Cheese 
Place back in oven to melt Cheese 

*Also good with Hamburger

Chicken Stuffing Skillet

Chicken Breast (cut into cubes)
Chicken Broth (or water)
Onion, chopped small
2 stalks Celery, chopped small
Butter (½ to ¼ cube)
Instant Stuffing mix (6 servings)
Salt and Pepper
2 Chicken Gravy Packets

Place Chicken in Hot frying pan.
Salt and Pepper and stir to cook chicken pieces on all sides.
Add Onion, Celery and half Butter required for Stuffing.
Sauté until Chicken is no longer pink in the center.
Add remaining Butter and Chicken Broth or Water.
Bring to boil.
Add Stuffing Mix, cover, and remove from heat.
Let sit for 5 minutes, fluff with fork.
Prepare Gravy to package instructions.
Serve Gravy over Chicken and Stuffing and Mashed Potatoes.

Chicken Nachos

½ Bag Chips
1 can Refried Beans
Chopped Jalapeños and juice
Shredded Chicken
Taco/Fajita Seasoning
Shredded Cheese
Chopped Green Onions
Chopped Tomatoes
Chopped Cilantro
Sour Cream/Guacamole/Salsa

Preheat oven 375*F
Empty Refried Beans into pan on stove over medium low heat.
Add chopped jalapeños and juice until thin enough to spread or dispense.
Heat Bean mixture (or allow to cool) just so it’s cool enough to handle.
Pour Beans into Ziploc freezer bag and snip hole in corner of bag.
Place Chicken in bowl and mix seasoning to taste.
Pour Chips onto cookie sheet.
Squeeze Bean mixture over chips.
Layer Chicken over Beans.
Layer Cheese over Chicken.
Top with Green Onions and Tomatoes.
Bake in 375* oven for about 5 min. until cheese is melted and toppings are warmed.
Top with Remaining ingredients and serve.

Crispy Chicken

Banquet Brand Frozen Crispy Breaded Chicken

Bake to package directions.

Abrams Hot Wing Glaze

½ C. Sugar
2 Tbs. Corn Starch

1 6oz. bottle Crystal Hot Sauce
¼ C. Karo Syrup
2 Tbs. Butter
Dash Worcestershire Sauce

Blend Sugar and Starch in small pot.
Add remaining ingredients
Bring to a boil 2-3 min.

Pour over breaded and fired wings
Bake until cooked through

Sweet and Sour Chicken

Sweet and Sour Sauce:
¾c. Brown Sugar
½c. Vinegar
2tsp. Mustard
½c. BBQ Sauce
2tsp. Worcestershire Sauce
Add all ingredients to sauce pan and mix.
Simmer 5 min. to thicken.

Marinate Chicken in Sauce overnight.
Heat Skillet on high heat.
Add Chicken one at a time to skillet.
Brown Chicken on one side and turn.
Turn heat down until liquid barely bubbles and cover.
Cook until Chicken is no longer pink in the middle
(if chicken is cooked too long it will be dry.)

Boil remaining sauce in separate pot for at least 5-10 min.

Serve over Yummy Rice

Fettuchini Alfredo

Chicken Pot Pie

Chicken Tenders

Banquet brand Chicken Tenders

Fries

Green Vegetable

Bake to pkg. directions

Dips: Bbq, Sweet'n'Sour,Honey Mustard, Ketchup

Chicken Fried Steak with Mashed Potatoes and Country Gravy

Banquet Chicken Breast Patties (prepared to pkg. instructions)
Instant Potatoes (prepared to pkg. instructions)

Country Gravy Seasoning Packet (prepared to pkg. instructions)

Season-All Chicken

Bone-in, Skin-on Chicken Legs, Thighs, etc.
Season-All Seasoning Salt

Preheat oven 350*F
Lay Chicken out on a baking sheet.
Sprinkle liberally with Seasoning Salt
Bake 350*F for 1 hour.

Homemade Chicken Noodle Soup

2 Chicken Breast
2 Potatoes, peeled
2 (14oz.) cans Chicken Broth
Salt & Pepper to taste.
Cook in Pressure Cooker about 15min.
Remove Chicken and Potatoes from liquid.
Allow to cool, Cut and shred into bite-sized pieces.

Noodles:
¼ tsp. Salt
1 Egg
½ egg shell full of Water
Flour
Mix Flour and Salt in cereal bowl,
Make small well (indent) in Flour.
Add Egg and Water to well in Flour.
Add Flour and mix with hands until slightly sticky.
Roll our dough and cut into noodles.
Lay noodles out on counter.
To cook, drop into boiling broth

Vegetables:
1-1½ Onion, chopped
Celery, chopped
1 can diced Tomatoes
½ stick (4Tbs.) Butter
Melt Butter in bottom of pot.
Add Celery and Onion.

Cook until celery is bright green
Add broth from pressure cooker, boil.
Add Noodles a few at a time.
Add tomatoes, Chicken, and Potatoes.
Cover and Simmer.

Tangy Thai Chicken Stir Fry

Boneless Skinless Chicken Breasts
Onion
Water Chestnuts
Instant Rice
Soy Sauce
Frozen Stir Fry Vegetables
Mushrooms
Chow Mein Noodles (optional)

Sauce:
2 tsp. Soy Sauce
3 Tbs. Crystal Hot Sauce*
1 Tbs. Brown Sugar
1/2c.-1 can Tomato Soup
½ tsp. Ground Ginger

Cook Rice to package directions, while rice cooks:
Cut up all vegetables.
Place Chicken, Onion, Mushrooms, and Water Chestnuts in hot frying pan,
Cook until chicken is no longer pink in center.
Add all Sauce Ingredients, Mix.
Add Frozen Veggies and continue cooking until hot through.
Serve with Soy Sauce and Chow Mein Noodles over Rice.

*For a mild sauce, substitute Vinegar for Crystal Hot Sauce.

Stir Fry

Boneless Skinless Chicken Breasts
Onion
Water Chestnuts
Instant Rice
Soy Sauce
Frozen Stir Fry Vegetables
Mushrooms
Chow Mein Noodles

Cook Rice to package directions, while rice cooks:
Cut up all vegetables.
Place Chicken, Onion, Mushrooms, and Water Chestnuts in hot frying pan,
Cook until chicken is no longer pink in center.
Add Frozen Veggies and continue cooking until hot through.
Serve with Soy Sauce over Rice.

Fajitas

1pkg. Flour Tortillas
Sour Cream
Peppers (green, yellow, red)
Yellow Onion
Mushrooms
Chicken
Fajita Seasoning Packet

Cut Peppers, Onion, Mushrooms, and Chicken into bite-sized pieces.
Put Frying Pan on heat, when hot add chicken and onion.
When chicken is almost fully cooked, add the rest of the veggies.
Pour Fajita Seasoning Packet over meat and Veggies.
Stir together and allow everything to cook through.
Serve in tortillas with sour cream.

Shells and Cheese

Shell Pasta (Bowtie Pasta shown above)
2 Cheese Powder packets from Macaroni and Cheese
5 slices Jalapeño, chopped
8 TBS. (one cube) Butter
½ C. Milk
Onion, diced
Boneless Skinless Chicken Breasts, cut

Cook Pasta to package directions, while pasta cooks:
Cook Chicken, Jalapeño, & Onion in Frying Pan,
Once Chicken is cooked through, add Butter, Milk, and Cheese Powder.
Stir in pasta

Very good Served with Broccoli or Broccoli and Cauliflower.

Chicken Enchiladas

1 can (14.5oz.) Spicy Tomatoes
2 cans (10.5oz.) Cream of Chicken Soup
16oz. (1lb.) Sour Cream
3 cups Shredded Cheese
Chicken (1-2lbs.)
Tortillas (about 10)

Put Chicken in HOT frying pan, once browned on one side, turn.
Pour can of Spicy Tomatoes over chicken, cover and reduce heat.
Mix Sour Cream and Cream of Chicken Soup
Set aside 2 cups of mixture for enchilada topping
To the filling, add 2CUPS of the Cheese
Once Chicken is cooked, shred and add to filling.
Drain liquid off tomatoes and add tomatoes to filling. Mix Well
Put ¼ to ½ cup filling in tortilla
Roll tortilla and filling and lay in 9x13 pan, repeat until filling is gone.
Pour topping over enchiladas and sprinkle with remaining cheese.
Bake at 350* for 20 min. or until heated through.

Chicken Crescents

4 TBS. Melted Butter
½ tsp. Pepper
Salt to taste
2/3 C. Drained Mushrooms
2 ribs Celery, chopped fine
2 (3oz.) pkg. Cream Cheese (soft)
2 C. Cubed Cooked Chicken
½ Small Onion, Chopped Fine
2 C. Chopped Broccoli Cooked

Combine to make filling.
2/3 C. StoveTop Stuffing, crushed
2 cans Crescent Rolls
About 6 TBS. Melted Butter

Cream of Chicken Soup

Roll out rolls to make thin.
Put about ¼ C. filling on each.
Roll up and tuck ends in.
Dip in melted butter
Roll each in stuffing
Bake at 375* for 15-20min.

Pour warm Cream of Chicken Soup over
Chicken Crescents and Mashed Potatoes as a gravy.

BBQ Chicken

BBQ Sauce
Chicken Breasts (boneless skinless)

Marinade chicken in bbq sauce overnight.
Place Frying pan on HIGH heat.
Once hot, place chicken in pan one by one.
Once all chicken is in pan, turn pieces with tongs one by one (chicken should be browned on the one side).
Once chicken is browned on both sides, cover and turn heat down to LOW.
Slow cook like this until chicken is no longer pink in the middle.