Cook chicken and cut into small pieces
Boil pasta according to pkg directions; drain (like bowties best)
Melt 2 Tbsp butter; add 1/4 c olive oil & 1/2 c flour; stir constantly over medium high heat to make a roux
Add 1 can of evaporated milk & 1 can of water
Simmer until thick; stirring constantly
Add spices: garlic, basil, and oregano to taste
Mix sauce, chicken, and pasta together; top with Parmesan cheese
24 square wonton wrappers
1 can (5 oz) chunk white chicken
1/2 c fat-free mayo
1 1/2 tsp Pantry Asian Seasoning Mix (pampered chef)
1 1 in piece of peeled fresh ginger root, pressed
1 can (8oz) sliced water chestnuts
1/4 c grated carrot
1/4 c finely diced red bell pepper
1 TBS snipped fresh cilantro or parsley
Preheat oven 350. Press one wonton wrapper into each cup of mini muffin pan. Lightly spray wontons with pam (vegetable oil); bake for 8-10 min until edges are light golden brown; remove from oven and from muffin pan onto cooling rack; let cool completely
In mixing bowl combine chicken, mayo, seasoning mix, gingerroot (pressed with garlic press); mix well. Chop water chestnuts, snip cilantro; add water chestnuts, carrot, bell pepper, and cilantro to bowl and mix well. Using small scoop fill each wonton cup with chicken mixture; optional-garnish each one with additional cilantro leaves
2 lbs chicken
1/2 small bottle of zesty Italian dressing (I used kraft)
2 cloves of garlic minced
1/2 TBS Chili Powder
1/2 TBS Cumin
1 pkg dry Ranch mix (3 TBS)
1/2 c water
Cook in crockpot on low 4-6 hours; shred and put back In sauce in crockpot; serve (or can simmer in juices for 30 min to an hour for more flavor).
1 1/2 loaves bread, dry and cubed or chopped
1 large onion chopped
1 C. Celery chopped
1 1/2 squares margarine
1-2 cups of water with chicken broth
1/1/2 t. sage
1 T salt
1t. pepper
Sautéed celery and onion in butter until soft. Pour over bread cubes. Add sage, salt, and pepper. Stir if dry add water with chicken bouillon or broth until moist. Put in turkey or bake in oven for half hour..350
Chicken Tortilla Soup
Serves: 8
1 cup of diced carrots
1 cup diced celery
1 cup onion, diced
1/2 teaspoon garlic powder or 1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
5 cans of chicken broth (15 ounce can)
1 can diced tomatoes (15 ounce can)
1 can Rotel tomatoes & chilies (10 ounce can)
1 package of taco seasoning (McCormick or such)
1 package of 10 ct corn tortillas (broken or cut into small pieces)
12 oz chicken meat, cooked & diced/shredded
1 cup milk
12 oz Monterey jack cheese or Mexican Blend cheese shredded
Corn tortilla chips
Garnish with sour cream, avocado slices, cheese
Directions
1. Sauté carrots, onions, celery in oil with garlic, Salt & pepper until tender
2. Add chicken broth & boil
3. Add tomatoes, Rotel, taco seasoning, & chicken
4. Cut tortillas into small pieces and add to broth mixture
5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring to keep from sticking
6. Reduce heat & add 8 oz of cheese. Simmer additional 10 minutes.
7. Add milk and simmer for another 10 minutes.
8. If thicker soup is desired, add more diced tortillas and let in incorporate into soup.
Chicken Salad Sandwiches
Jill Emett
5 lbs chicken breast
3-6 celery stalks
4 c. mayonnaise
½ tsp cayenne pepper
1 tsp paprika
2 tsp salt
4 T dried onions
4 T olive oil
4 T lemon juice
1 tsp pepper
Grapes
Cashews, I used unsalted
Boil chicken breasts in salt water,
cut into bite sized pieces. Chop celery
and add as much as you want to chicken.
Mix together mayonnaise, cayenne, paprika,
salt, onions, oil, lemon juice and pepper.
Pour over chicken and celery.
Refrigerate overnight. Add chopped cashews
and cut grapes before serving. Serve in a croissant. Serves 30
Put Rice and then gravy and then top with whatever you like: tomatoes chopped, peppers, onions, peas, slivered almonds, pineapple, mandrin oranges, coconut, cheese, crasins, etc. Enjoy.
