Chicken Salad

1 cup chicken
1/2 cup celery
1/4 cup mayonnaise
1 1/2 tsp lemon juice
1/4 tsp salt
1/8 tsp pepper
1/4 tsp poultry seasoning
1/8 tsp onion salt

Combine ingredients. Also could add apples, grapes, mandarin oranges, and/or almonds.

Chicken Brocolli Cassarole

Chicken (boiled and chopped)
Brocolli
2 cans cream of chicken soup
1 tsp lemon juice
1/4 cup chicken broth
1 cup ched cheese

bread crumbs

Mix together first 6 ingredients. Place in 9X9 pan. Sprinkle bread crumbs on top. Bake 30 minutes at 350 degrees.

Chicken Cordon Bleu

4 chicken breasts cut in half (boneless, skinless)
8 thin slices of cooked ham
4 slices Swiss cheese
1/4 cup melted butter
1/2 cornflake crumbs

Put one piece of chicken in plastic bag. Pound until 1/8 thick. Put one piece cheese on on piece of ham. Sprinkle with salt, pepper, and thyme. Roll ham around cheese, roll chicken around ham. Dip in butter. Roll in corn flakes. Hold together with toothpicks. Bake uncovered at 400 degrees for 40 minutes.

Sauce
1 can cream of chicken soup
1/2 cup sour cream
1/3 cup lemon juice

Blend together ingredients with whisk. Heat in microwave or on stove. Pour over chicken when served.

Won Ton Salad

Salad

lettuce
chicken (cooked and diced)
grated cheese
won tons (bake at 325 for 5 min)

Sweet and Sauce Sauce

1 cup sugar
1 TBS chopped green pepper
1/2 cup white vinegar
1/2 tsp salt
2 tsp cornstarch
1 TBS cold water
1 tsp paprika

Combine sugar, green pepper, white vinegar, and salt in small saucepan. Bring to a boil, then turn down and simmer sauce 5 minutes. Combine with cornstarch and cold water. Add to hot mixture. Cook and stir till thickens. Cool. Add paprika.

Chichen Enchilada Casserole

2 cans cream of chicken soup
1 cup sour cream
1/2 chopped onion (saute onion in 2 TBS butter)
4 oz. can diced green chiles
2 cups grated cheese (cheddar and/or jack)
2 cups cooked chopped chicken
Nacho flavored Doritoes

Combine chicken soup, sour cream, onion, and green chiles. Spread Doritoes in 9X13 greased pan. Layer the soup mixture, chicken, and cheese. Bake at 350 degrees for 30 minutes.

Homemade Chicken Noodle Soup

This one still hits the spot for me. After my surgery a few years ago Mom made it for me and I was in heaven. Nothing like chicken noodle. Sorry half the directions are kind of vague.

*Makes a large pot of soup, for Crystal's family 1/2 recipe was plenty.

Soup:
chicken broth (enough to make the amount of soup you want)
chicken, cubed (desired amount for your soup)
carrots, celery, other desired veggies (desired amount for soup, optional)

Noodles:
2 cups flour(divided)
2 eggs
1 tsp salt
4 TBS milk

1. Cook chicken and veggies in boiling chicken broth.

2. While chicken and veggies are cooking prepare noodles as follows: Mix flour, eggs, salt, and milk. Roll out to noodle width (1/8 - 1/4 inch). When chicken and veggies are fully cook, add noodles to boiling water gradually (use hand and try and loosely separate noodles with fingers as adding to water). Cook noodles for 10 minutes.

Chicken Cacciatorie

*From the kitchen of Katie Hancock

I made this one up, every Henderson woman has her own version. :) Really, you can throw whatever you want in here... Mine never turns out the same twice because I never write things down. This also freezes well.

1 Tbs. EVOO (Extra-virgin olive oil)
1 green pepper
1 small onion, chopped up
3-4 garlic cloves, minced
1 large can whole tomatoes, cut up
1 large can tomato sauce
1 can mushroom pieces
4-5 boneless, skinless chicken breasts, or 3-4 bone-in chicken breast halves
2 bay leaves
1 Tbs. Italian seasoning
large pinch of sugar (to balance acidity)

Saute the pepper and onion in EVOO until tender, and add the garlic last minute. Transfer to large slow cooker and add remaining ingredients. Cook on low all day, or until chicken is done. Serve over spaghetti noodles.

Chicken Puffs

This is my variation of a recipe I got from a co-worker a couple years back. We have these all the time and Ryan and I love them.

Ingredients:

1/2 lb chicken (usually I use just one chicken breast)
1/2 cup green onions, chopped
4 oz cream cheese, softened
1 can Crescent Rolls
Seasoned Salt (about 1 1/2 tsp)

Directions:
Filling
Boil chicken until cooked (about 20 minutes). Shred chicken. Combine chicken, green onions, and cream cheese. Add seasoned salt to taste.

Rolls
Open can of rolls and spread out on greased baking sheet. Divide chicken mixture onto the rolls.


Fold dough of each roll around the chicken mixture.
Cook for 10-15 minutes at 350 degrees Fahrenheit. Makes 2-3 servings.