Asian slaw

 2 (3oz) packages Ramen noodles, oriental or beef flavored

2 (8.5) packages Cole Slaw mix, homemade cabbage shreds

1 cup sliced almonds

1 can chunked chicken

1/2 cup sugar

3/4 cup vegetable oil.

1/3 cup vinegar (I use white)

Toast almonds by placing sliced almonds and 1 tablespoon butter in a microwave-proof plate. Microwave on high, stirring every minute until lightly browned, 4 or 5 minutes

While still in packets, crush Ramen noodles. Open noodle packets and remove flavor packs and reserve for use in the dressing. Place crushed noodles and chunk chicken in bottom of a large bowl. Top with coleslaw mix and then sprinkle with toasted almonds. 

Mix together contents from flavor packs, sugar, oil, and vinegar. Pour over slaw, but do not stir. Cover and chill 24 hours. Toss a while before serving.

Broccoli Chicken Bake

Even my pickiest teenager thought this was something to make again.  I think that's the best review one can give.

Teenager Approval

Coconut Lime Chicken

I made this recipe last night and amazingly everyone ate it. I made one for last night and put the second in the freezer.  Preparation ahead of time isn't my strong suit. I highly recommend this one.  It was YUMMY!

3-4 Limes
1/4 cup olive oil
1 can coconut milk
3-4 cloves garlic
1/4 tsp ground ginger
2 tsp seasoned salt
1/2 tsp black pepper
1/2 cup parsley, chopped (optional)
3.5-4  lbs boneless chicken

Whisk lime juice, olive oil, coconut milk, minced garlic, ground ginger, parsley, seasoned salt & pepper together in bowl.  Divide into 2 1-gal freezer bags.  Marinate chicken in bag for at least 30 minutes or longer.  Grill 6-8 minutes per side, basting with additional marinade, if desired.

Prep time: 30 min

Cooking time: 12-16 min

Yield: 8

Chicken Stuffed Manicotti

3/4 lb boneless skinless chicken breast
1/4 cup onion, minced
1/4 cup mushrooms, minced
1 1/2 T. butter
1/4 lb ground pork
3/4 cup cottage cheese  (I'll probably replace this with ricotta cheese)
1/3 cup cream
1/2 tsp salt
1 dash pepper
1 8 oz pkg manicotti, uncooked
3 cups spaghetti sauce

Bake chicken breast, uncovered, for 20 minutes at 350 degrees, until cooked through.  Meanwhile, cook onion and mushrooms in butter until soft.  Add ground pork and brown.  Remove from heat.  Finely chop chicken breast (in food processor or use the cookie paddles in your Bosch mixer.)  and add to ground pork.  Stir in cottage cheese (ricotta in my case), cream, salt and pepper.  Cover bottom of a greased foil baking pan with spaghetti sauce.  Place filling into a quart freezer bag.  Zip closed.  Snip off corner.  Squeeze filling into each uncooked manicotti.  Arrange on spaghetti sauce in pan.  Pour spaghetti sauce over all.  Cover with extra heavy foil.  Label and freeze.

There were no cooking instructions but I think you just thaw and cook covered for 30 minutes and then maybe uncovered for 20 minutes like the rest of them.

Chicken Enchiladas

1/2 cup onion, chopped
2 T. butter
1 4oz can diced green chilies
3 cups boneless skinless chicken breast, cooked, chopped
1 12 oz can evaporated milk
1 10.75 oz can cream of chicken soup
1 1/2 cups sour cream
2 cups monterey jack cheese, shredded
10 flour tortillas

Cook onion in butter until soft.  Remove from heat.  Stir in green chilies and chicken.  In a bowl combine evaporated milk, soup and sour cream.  Dip tortillas, one at a time, in sauce.  Place 3 T. chicken mixture down center of tortillas.  Sprinkle with cheese.  roll up.  Place seam down in greased foil baking pan.  Repeat with remaining tortillas.  Top with remaining sauce.  Cover with extra heavy foil.  Label and freeze.

To serve: Thaw:  Bake covered, 60 minutes at 350 degrees.

Chicken and Rice

1 1/2 cups rice, uncooked
1 1/2 cups baby carrot
1 10.75 oz cream of chicken soup
1 10.75 oz cream of mushroom soup
1 10.75 oz cream of celery soup
1/2 cup evaporated milk
2 lbs boneless skinless chicken breast
3 T. butter melted

Cook rice according to package directions.  Boil carrots in salted water for 2 minutes.  Drain.  Mix soups, milk and rice.  Add carrots.  Place in greased foil baking pan.  Arrange chicken pieces on top.  Brush with melted butter.  Cover with extra heavy foil.  Label and freeze.

To serve:  Thaw.  Bake covered, 40 minutes at 350 degrees.  Uncover and bake 20 minutes.

Chicken and Dressing

2 cups chicken broth
1/2 cup butter, melted
1 8 oz box chicken stuffing mix
1 cup sour cream
1 10.75 oz can cream of mushroom soup
4 cups boneless skinless chicken breast, cooked, chopped

Combine chicken broth and butter.  Stir in stuffing and seasoning mix from stuffing.  combine sour cream and soup.  Stir into stuffing.  Add chicken. Place in freezer bag.  Label and freeze.

To serve:  Thaw.  Bake in greased dish, covered, 30 minutes at 350 degrees.  Uncover, bake 20 minutes.

Monterey Chicken

4 boneless, skinless chicken breasts
1/4 c. BBQ Sauce (I love KC Masterpiece Original)
1/4 c. real bacon bits
1 c. Colby Jack Cheese, shredded
1-14oz can Ro-tel Tomatoes, drained  (The come in mild, original, and hot I'm a wimp so we get mild.)
Sliced green Onions
Pepper

Marinade (*optional*)
1/4 C. olive oil (only marinade about 30 min.)
2 T. Soy Sauce
2 tsp. McCormick Montreal Steak Seasoning.

Preheat oven to 400 degrees.  Pound out chicken breasts to flatten.  Season with pepper.  Grill chicken until no longer pink, and place on baking sheet covered in foil.  Top each chicken breast with one tablespoon BBQ sauce, 1/4 c. Cheese, 1/4 C. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 min.)

My kids loved this recipe.  They raved about it.  Maybe it's just because there is bacon, but they couldn't get enough.  *Melanie*

Cheesy Chicken and Rice

1 1/2 C. rice, uncooked
2 10.75 oz cans cream of chicken soup
1 C. evaporated milk
1 C. Monterey Jack cheese, shredded
1 dash pepper
2 lbs boneless skinless chicken breast
1 tsp. rotisserie chicken seasoning

Cook rice according to package directions.  Mix soup, milk, cheese, rice and pepper.  Place in a greased foil baking pan. Top with chicken pieces.  Sprinkle with rotisserie chicken seasoning.  Cover with extra heavy foil. Label and freeze.

To serve:  Thaw. Bake covered, 40 minutes of 350 degrees. Uncover, bake 20 minutes. Stir

Russian Chicken by Diane Stevens

1 C. Russian or Catalina Dressing

1 C. apricot jam

1 envelope onion soup mix

1/4 C. water

Pour over chicken. Bake 50 minutes at 375 degrees, serve with rice.

Crock-pot Chicken

Chicken
Cream of Mushroom Soup 2 cans
Can mushrooms

Add fat free sour cream.
Serve over noodles or rice

No instructions.

Apricot Chicken

1 1/2 C. apricot preserves
6 T. soy sauce
3 T. water
3 T. oil
3 T. cornstarch
3 tsp. minced garlic
3/4 tsp. ginger
3 lb. chicken breast, cut into strips
3 green peppers, chopped
1 1/2 c. salted cashews
Hot cooked rice

In large bowl, combine first 7 ingredients.  Add chicken strips and toss to coat, cover and cook 5 min. Add chopped green pepper & cashews.  Cook 5 min.  More till chicken cooked.  Let stand 3 min. serve over rice. Serves 12.

Orangy Chicken Cashew by Grandma Geri Siddoway

2 Oranges, peeled

1/3 cup flour

1 T. sugar

1/4 C. oil (1/2 olive oil)

4 chicken breasts

1 C. sour cream

2 to 3 t. sliced or chopped cashew nuts

Salt to Taste

Seasoned pepper to taste

Orange sauce Mixture

1 tsp. orange rind

1 C. Oange juice

1/3 C. water

1 T. Cornstarch

1/8 tsp. nutmeg

1/4 tsp. salt

1 tsp. sugar

2 T. butter

Parsley for garnish

Cut peeled oranges into cartwheels, then into quarters and sprinkle with sugar.  Combine salt, pepper, and flour, then dredge chicken in mixture.

I fry pan, heat oil, add chicken & brown well.  Place chicken in baking dish.

In saucepan combine all sauce ingredients & bring to a boil, stirring constantly.  reduce heat & simmer 30 seconds.  Pour over chicken, cover and bake 350 degrees for 50 to 60 minutes

Drain orange quarters and stir 1/2 into sour cream spoon over chicken and bake 8-10 minutes more.  Remover and sprinkle with cashew and garnish with remaining oranges and parsley.