Chicken Broccoli Casserole

Mix together the following:

4 cups chicken, diced

2 cans cream of chicken soup

1 cup mayonnaise

Cook 1 pkg chopped broccoli in 1/2 cup water until tender (can use fresh).

Prepare as directed on package:

2 pkgs stuffing mix

Spread stuffing in 9" x 13" baking dish.  Layer broccoli on top of stuffing, then spread chicken mixture over top of broccoli.  Sprinkle with panko or crushed cracker crumbs.

Bake 45 minutes at 350 degrees.

Chicken Rolls

1 block cream cheese (8oz), softened
1/4 C butter, softened
1/2 tsp pepper
2 C cooked chicken, shredded or diced
2 cans crescent rolls
2 C bread crumbs
2 tbs melted butter for dipping

Combine cream cheese, butter, and pepper until smooth.  Add chicken. Unroll rolls and put 2-3 Tbsp of mix on big end of roll and roll up, sealing completely.  Dip in melted butter and roll in bread crumbs.  Bake at 350 for 25-30 minutes.

CPK BBQ Chicken Salad

Ingredients

FRIED TORTILLA STRIPS
Vegetable oil, for deep-frying
12 corn tortillas, cut in 1/4-inch strips
(or buy strips from Cafe Rio like I did)

GARDEN HERB RANCH DRESSING
1/2 teaspoon dry mustard
1/4 teaspoon cold water
3/4 cup mayonnaise
1 cup buttermilk
1/2 cup sour cream
1/2 tablespoon apple cider vinegar
1/2 tablespoon thinly-sliced scallion including tops
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/4 teaspoon minced dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon minced fresh basil

GRILLED GARLIC BBQ CHICKEN
1/2 tablespoon olive oil
1/2 tablespoon minced garlic
2 teaspoons salt
2 teaspoons soy sauce
4 boneless skinless chicken breasts (5 oz ea)
1/4 cup good-quality sweet-&-spicy barbecue sauce

SALAD
1/2 head iceberg lettuce (cored, rinsed and dried and cut into thin 1/8" strips)
1/2 head romaine lettuce leaves (separated, trimmed, rinsed, dried, and cut into thin strips)
12 large fresh basil leaves, cut into 1/8 inch strips
1 lb jicama, cut 1/4-inch by 1/4-inch by 3/4-inch strips
2 cups shredded Monterey Jack cheese
1 cup canned black beans, drained and rinsed
1 cup canned sweet white corn kernals, drained and rinsed
3 tablespoons chopped fresh cilantro
2 lbs fresh ripe tomatoes, cut into 1/2-inch dices
1/2 cup good-quality sweet-&-spicy barbecue sauce

DIRECTIONS
1. To make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 275 degrees. Working in batches to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered. (Buy them at Cafe Rio -- sooooo much easier!!)

2. To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate. (Awesome, yummy dressing -- makes enough to use on other salads).

3. To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinade at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.

4. To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with additional sliced scallion.

Crockpot Salsa Chicken

3-4 Tbs Lime juice
Skinless boneless chicken breast (however much you want)
1 Tbs Chili powder
Salsa (about 1 C)

Place chicken on bottom of crockpot.  Squeeze lemon juice over chicken.  Sprinkle chili powder over chicken.  Pour in as much salsa as desired.  Set crockpot on High for 4 hours or Low for 8 hrs depending on when you want to eat.  (Chicken will cook thoroughly and not burn, even with the small amount of 'liquid' in the crockpot)
     *This chicken is best added to other recipes (tacos, taquitos, soup, etc)

Texan Ranch Chicken Casserole

1 large onion, finely chopped
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 Tbls canola oil
1 garlic clove, minced
3 C cubed chooked chiken breast (Mom used leftover chicken from another dish)
1 can (10-3/4 oz) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10-3/4 oz) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 can (10 oz) diced tomatoes and green chilies, undrained
1 Tbls chili powder
12 corn tortillas (6 inches), cut into 1-inch strips
2 C (8oz) shredded reduced-fat cheddar cheese, divided
In a large nonstick skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender.  Add garlic; cook 1 minute longer.  Stir in the chicken, soups, tomatoes, and chili powder.

Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of chicken mixture and 1 C cheese.  Repeat the layers.  Bake, uncovered, at 450 for 30-35 minutes or until bubbly.
Yield: 8 servings  (1 C = 329 calories)

Barbecue Jack Chicken

Taste of Home, Simple and Delicious Cookbook

4 boneless skinless chicken breast halves (6 oz each)
4 slices pepper Jack cheese
1 C barbecue sauce

Carefully cut a pocket in each chicken breast half.  Fill with cheese; secure with metal or soaked wooden skewers.  Grill chicken, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until juices run clear, basting frequently with barbecue sauce.  Remove skewers before serving. (4 servings, total prep/cooking time: 25min.)

Turkey/Chicken Pot Pie

Richelle Lindstrom,  Centennial, CO
Roux:
1-2 T butter
1 1/2 - 2 C milk
1 1/2 T flour
Spices to taste

Melt butter in pan over medium heat, add flour to make a paste.  Slowly whisk in milk.  Stir sauce until thickened (may need to increase heat).  Add whatever spices you'd like.  The original recipe doesn't call for any, but it at least needs some salt and pepper.  We added oregano, basil, parsley and garlic powder and it was much more flavorful. [Sauce should be the consistency of a heavy cream, not quite as thick as a gravy.] 
Cook your choice of vegetables (cooked and cubed potatoes, corn, carrots, peas, etc) and meat (Richelle uses canned chicken, we used leftover turkey breast) separately.  [We used approx. 1/2 can peas, 1/2 can corn, 1 1/2 C turkey, 1 1/2 C potato cubes and our pot pies were FULL.]
Add cooked veggies and meat to the roux, pour into pastry.  Place pastry on top, fork edges and middle.  Cook for 25-30 minutes or until golden brown at 350.  Cool 10 minutes to let inside firm up.

Chicken Sumi Salad

1/2 cup canola oil
2 tablespoons sesame oil
1/4 cup sugar
1/2 teaspoon salt
Flavor packet from ramen noodles
1/2 head of cabbage, shredded
4 green onions, chopped
2 tablespoons sesame seeds, toasted
1 package ramen noodles, broken and uncooked
1/2 cup sliced almonds, toasted
Red seedless grapes, as desired
2 cups cooked chicken breast, cooled and shredded

Blend together the canola oil, sesame oil, sugar, vinegar, salt, and flavoring from the ramen noodles. Pour over the shredded cabbage. Add green onions and sesame seeds. Toss together. Just before serving, add ramen noodles, almonds, red grapes, and chicken.

Hawaiian Chicken Marinade

1 cup soy sauce
1 cup water
2 cups brown sugar
3-4 cloves garlic
1/2 bunch green onion, chopped
1/2 cup sesame oil

Marinate chicken strips over night, barbecue.

Zesty Slow Cooker Chicken Barbecue

6 frozen boneless, skinless chicken breast halves
1-12 oz. bottle BBQ sauce
1/2 c. Italian Salad Dressing
1/4 c. brown sugar
2 TBSP Worcestershire sauce

Place chicken in slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour the sauce over the chicken. Cover, and cook for 3-4 hours on high or 6-8 hours on low. Shred chicken, and serve on sliced hoagie/deli-style rolls. (Hint: Toast insides of rolls on stove-top or fry pan to keep them from getting soggy!)

BBQ Chicken Pizza

2 lg. boneless, skinless chicken breasts
1 c. KC Masterpiece BBQ sauce
1/2 round smoked gouda, diced
2 c. shredded mozzarella cheese
1 small red onion, sliced
2 TB chopped fresh cilantro

Cook chicken on grill or stovetop using olive oil. Dice into bite-sized pieces and pour BBQ sauce over it. Cover and place in refrigerator until chilled.

Spread 1/4 c. BBQ sauce over pre-baked pizza dough. Top with diced pieces of gouda cheese and diced chicken, then add slices of red onion and chopped cilantro. Top with mozzarella cheese. Bake at 350 for 8-10 minutes.

Nicole Larsen