Chicken

	3 cups chicken broth
	2 cups potatoes, diced
	1 cup carrots, diced
	1 cup celery, diced
	½ cup onion, diced
	salt and pepper
	¼ cup butter
	1/3 cup flour
	2 cups milk
	2 cups cheese, shredded
	2 cups cooked chicken, diced

Combine chicken broth, potatoes, carrots, celery, onions, salt and pepper. Bring to a boil. Let simmer 20 minutes.

Melt butter. Add flour and mix well. Gradually stir in milk. Cook over low heat until slightly thickened. Stir in cheese and cook until melted. Add to broth, along with chicken. Heat through.

Serves 6 - 8

	6 chicken breasts, skinned
	4 tablespoons butter or margarine, melted
	½ cup onion, chopped
	½ cup celery, chopped
	1 green pepper, chopped
	1 4-ounce can sliced mushrooms, undrained
	1 cup commercial sour cream
	½ teaspoon salt
	¼ teaspoon pepper

Sauté chicken in butter. Arrange chicken in a lightly greased 13 x 9 x 2 inch pan; set aside.
Sauté onion, celery, and green pepper in pan drippings until tender. Remove from heat and let cool slightly. Combine vegetables, mushrooms, sour cream, salt and pepper. Spoon mixture over chicken.
Cover and bake at 350° F for 45 to 55 minutes or until chicken tests done.
Yield: 6 servings.

	3 cups boiled and cooled chicken breast, cut up
	1 box wild rice. Cook by directions on box
	1 can cream of celery soup
	1 can french style green beans, drained
	1 can sliced water chestnuts, drained
	1 small jar of pimento, drained
	¾ cup onion, chopped
	½ cup mayonnaise

Mix all together, add chicken broth to keep from being too dry. Bake at 350° F for 45 minutes.

	1 pound of chicken strips
	1 small onion, thinly sliced
	1 green bell pepper, chopped or sliced
	1 red bell pepper, chopped or sliced
	1 yellow bell pepper, chopped or sliced
	1 orange bell pepper, chopped or sliced
	1 tablespoon of minced garlic
	¼ tsp of chili powder
	¼ tsp of cumin
	salt and pepper to taste
	½ bunch of fresh cilantro, chopped very fine
	½ bunch of fresh parsley, chopped very fine
	¼ cup of oil

In a frying pan with just enough oil, cook the chicken until almost done, then add the sliced onion, garlic, oil (if needed), chopped/sliced peppers, and seasonings. Cook until the chicken is done. Add the parsley and cilantro.

Wrap a measured amount of mixture inside hot flour tortillas, and add choice of salsa dip.

Serve with chips, and favorite side (refried beans, Mexican rice, etc.)

	2 frozen deep dish pie shells, thawed
	3 or 4 cooked and diced chicken breasts
	2 cans Veg-All, drained
	1 can cream of chicken soup
	salt and pepper to taste

Preheat oven to 350° F. Mix drained Veg-All, soup, chicken breasts, salt and pepper. Pour into one of the pie shells. Turn second pie shell over on top of the filled shell, press down and seal around shells. Make a slit it top shell. Place on baking sheet.

Bake at 350° F for 45 minutes to one hour. Serve with tossed salad.

This pie cuts into slices and is great for busy, busy folk. I came up with this recipe while working several jobs and raising my children. It’s nice enough to serve to company.

	4 chicken breasts, boiled and chopped
	1 ½ cups cheese, grated
	½ pint sour cream
	1 can biscuits (10)
	2 cans cream of chicken soup
	½ cup milk

Combine chicken breasts, cheese and sour cream. Roll out each biscuit and fill with 2 tablespoons chicken mixture. Roll up and place in a greased baking dish with seam side down. Bake at 400° F for 15 - 20 minutes. Remove from oven. Combine soup and milk, pour over biscuits and sprinkle with cheese. Return to oven for 10 minutes at 400° F.

	1 whole boneless chicken breast, cut into 1-inch pieces
	1 teaspoon fresh thyme or ½ teaspoon crumbled dried thyme
	salt and pepper to taste
	3 tablespoons butter
	1 cup sliced mushrooms
	2 tablespoons minced shallots
	1/3 cup dry white wine
	1/3 cup chicken stock
	1/3 cup heavy cream
	2 tablespoons fresh flat-leaf parsley, chopped

Season the chicken with the thyme, salt, and pepper. Heat 2 tablespoons of the butter in a skillet over medium-high heat until the foam subsides. Add the chicken and sauté about 3 minutes, until light golden. Add the mushrooms, stirring occasionally, for 2 minutes. Remove the chicken-mushroom mixture from the skillet and reserve.
Add the remaining tablespoon of butter to the skillet and sauté the shallots, stirring occasionally, for 2 minutes. Add the wine and stock to the skillet. Bring to a boil, lower the heat, and simmer for 5 minutes, making sure to scrape up any brown bits from the bottom of the skillet. Add the cream and gently simmer for another 5 minutes. Return the reserved chicken-mushroom mixture to the skillet, add the parsley, and cook over medium heat for 2 minutes, or until heated through. Serve immediately.

Serves 2

	5 chicken breasts
	2 boxes of golden curry sauce mix (mild, medium or hot)
	2 tablespoons (½ jar) of chopped garlic
	2 cans of tomatoes
	1 large onion, chopped
	1 green pepper (optional)
	5 potatoes, cubed
	1 package carrots
	3 cups of water
	salt and pepper to taste

Cut chicken breasts into small chunks. Use olive oil to sear meat. After that add garlic, curry sauce mix, 2 cans of tomatoes, onion, and green pepper. Add salt, pepper and 3 cups of water. Cook until curry mix is broken up and can be stirred. Then after it boils for a few minutes, add carrots, potatoes and water. Stir often and simmer for at least an hour and a half.

I serve this with a pot of jasmine rice. Make a bed of fresh rice and top with curried chicken.

Give thanks, eat, and clean up.

	1 stick butter
	1 cup buttermilk
	1 egg, lightly beaten
	1 cup all purpose flour
	1 cup ground pecans
	1 tablespoon salt
	1 tablespoon paprika
	1/8 teaspoon pepper
	¼ cup sesame seeds (optional)
	¼ cup pecan halves
	2 2 ½ pound chickens, cut into quarters or pieces or 1-1 ½ pounds of chicken breast cut into strips or chicken tenders (I usually choose the boneless breast and cut into strips)

Preheat oven to 350° F. Melt butter in a 10 x 15 baking dish. In a shallow dish, combine buttermilk and egg. In another dish combine flour, ground pecans, salt, paprika, pepper, and sesame seeds. Dip chicken in buttermilk, then in flour. Place skin side down in melted butter. Turn to coat and leave skin side up. Sprinkle with pecan halves.
Bake for 1 ¼ hours (less with breast or tenders, usually 30-45 mins).

Family favorite; children really love it.

	8 cups iceberg lettuce, finely shredded
	3 tablespoons chili powder
	1 teaspoon ground cumin
	1 pound boneless, skinless chicken breast, cut into 1 inch pieces
	2 large egg whites
	2 tablespoons extra-virgin olive oil
	8 ounces chunky tomato salsa
	½ cup fat-free sour cream
	cilantro sprigs (optional)

Divide the lettuce among 4 individual plates, cover and set aside. In a large bowl, combine the chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl, shaking off the excess coating. Dip the chicken in the egg whites, then coat again with the remaining dry mixture.
Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil is hot, add the chicken and stir-fry gently until no longer pink in the center. Cut to test (5 - 7 minutes). Remove the chicken from the pan and keep warm. Pour the salsa into the pan; reduce the heat to medium and cook, stirring, until the salsa is heated through and slightly thickened.
Arrange the chicken over the lettuce; top with salsa and sour cream. Garnish with cilanto sprigs, if desired.

Warm and spicy. Serves 4.