Cranberry Chicken

4-6 chicken breasts

1 can whole cranberries

1 pkg of onion soup mix

1 6oz bottle of Russian dressing

Mix together cranberries, soup mix, and dressing. Pour onto chicken in a 9x13 pan. Cook uncovered for 1 hour 15 minutes at 350. Serve on rice.

Caroline Beus

Grilled Brushetta Chicken

4 small boneless skinless chicken breast halves
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I always use more than 2 Tbsp. and I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done.

Kraft Foods

Chicken Avacado Enchilada

3 c. chopped, cooked chicken
2 1/2 c. salsa
2 heaping tsp. ground cumin
1 1/2 c. chopped red or green pepper
6 oz cream cheese, cubed and softened
1 c. sliced green onions, with tops or a medium purple onion
2/3 c. sliced ripe olives
2 ripe avocado, peeled, pit removed, and cubed
4 (12 inch in.) flour tortillas
Cheese
1 can of enchilada sauce for dipping
Optional
Sour cream
Extra Olive slices
Diced Tomatoes

Throw pepper and onion in with chicken last minute or two of cooking it. Combine chicken mixture, 1 cup of salsa, and cumin in saucepan. Simmer and stir 5 minutes. Add cream cheese and olives. Stir until cream cheese melts.

Divide avocado pieces evenly between tortillas. Put avocado pieces in a strip down the center of each tortilla.Top with a strip of a heaping 1/2 cup of chicken mixture.

Roll up tightly. Cut in half and place each half seam side down in greased 7 by 11 inch baking dish.
Spoon remaining 3/4 cup salsa over enchiladas. Cover tightly with foil.

Bake in 350 degree oven for 25-30 minutes or until hot.

Top with a sprinkle of cheese and remain to oven uncovered for a couple minutes just until cheese is melted.

Serve with optional toppings, hot enchilada sauce for dipping, refried beans, and rice. Serves 6-8.

Chicken Salad Crossiants

3-4 cooked chicken breasts (I boiled mine)
2 chopped hard boiled eggs
¾ cup miracle whip
½ cup chopped onion
½ cup chopped walnuts (I used pecans. You can use slivered almonds too)
1 cup chopped purple grapes (half or quarter them)
Salt and pepper

Shred the cooked chicken breasts into small pieces. Mix in miracle whip.
Combine and stir chopped hard boiled eggs, onion, walnuts, and purple grapes.
Add salt and pepper to taste.

Serve on croissants.

Swiss Chicken

4 chicken breasts
6-8 slices Swiss cheese
1 can cream of mushroom soup (or cream of chicken)
1 cup milk
1 box Stove Top Stuffing
1/4 cup butter melted

1. Pound chicken breast to even out the thickness of the chicken. You can place the chicken between to layers of saran wrap and use a rolling pin or a meat mallet if you have one. If I buy the Costco chicken breasts I just slice them in half horizontally and skip the meat pounding step.

2. Place chicken breasts in a sprayed 9 x 13 inch baking dish.

3. Top chicken with the slices of Swiss cheese.

4. In a small bowl, mix soup and milk until well blended.

5. Pour soup mixture over chicken.

6. Top the chicken with the dry stuffing mix. Drizzle stuffing with melted butter.

7. Baked covered with foil at 350 degrees for 45 minutes. Remove foil and bake 5-10 minutes longer. Serves 6-8.

Real Mom Kitchen

EASY SKILLET CHICKEN PARMESAN

6 tablespoons grated Parmesan cheese
1 ½ cups Prego Spaghetti Sauce
6 small boneless chicken breast halves (1 ½ pounds)
1 ½ cups shredded mozzarella cheese

Stir 4 tablespoons Parmesan cheese into pasta sauce. Spray skillet with cooking spray and heat 1 minute. Add chicken and cook until browned. Drain. Pour pasta sauce over chicken; turn breasts over to coat both sides with sauce. Cover and cook over medium heat 10 minutes or until done. Top with mozzarella cheese and remaining 2 tablespoons Parmesan cheese. Let stand 5 minutes or until cheese is melted.
Yield: 6 servings

Erin Ropelato

CHICKEN LASAGNA

½ cup flour
½ cup melted butter
2-3 cups broth
½ teaspoon basil
½ teaspoon salt
2-3 cups chopped chicken (cooked)
8 ounces lasagna noodles
1 10 ounce package broccoli or spinach
16 ounces cottage cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees. Blend flour into melted butter in saucepan. Stir in chicken broth, basil and salt. Cook until thickened; stirring constantly. Layer chicken, noodles, broccoli, cottage cheese, cream sauce and mozzarella half at a time in 9X13 pan. Top with Parmesan cheese. Bake for 1 hour.
Yield: 8-10 servings

Erin Ropelato

CHICKEN ENCHILADAS

4 chopped, well done chicken breasts (boiled)
1 chopped onion
1 4 ounce can chopped green chilies
1 3.8 ounce can of sliced olives
1 can cream of chicken soup
1 pint sour cream
1 teaspoon cummin
1/3 cup chopped cilantro
2 cups shredded Cheddar/Jack cheese
1 dozen flour tortillas

Saute onions in butter or oil. Add the chicken, green chilies, and olives. In another bowl make they sauce by mixing the soup, sour cream, cummin and cilantro. (Break the leaves off of the stems and use only the leaves). Shred the cheese. Mix half of the cheese in with half of the sauce plus all of the chicken. Spoon some of the mixture into each tortilla and roll them up. Place in a 9X13 pan with the seam side down. Put the remaining sauce over the top and sprinkle the remaining cheese on top. Bake at 350 degrees for 30 minutes.

Erin Ropelato

BARBEQUED TURKEY FILLETS

½ cup oil
½ cup soy sauce
1 cup 7-Up
1/8 teaspoon garlic powder
¼ teaspoon horseradish
6 boneless, skinless turkey breasts (can use chicken also)

Mix all ingredients together except the turkey. Pour mixture over turkey in a gallon sized Ziploc bag and marinate for several hours or overnight in the refrigerator. Barbeque turkey on a grill. (or bake for 30 minutes at 350 degrees)

Erin Ropelato

POTATO CHIP CHICKEN

4-6 boneless, skinless chicken breasts
¼ cup milk
1 cup crushed potato chips
¼ cup grated Parmesan cheese
¼ cup dried thyme
1 tablespoon dried bread crumbs
2 tablespoons butter

Place milk in a shallow pan. In another bowl combine potato chips, Parmesan cheese, and thyme. Dip chicken in the milk, then coat with the potato chip mixture. Place chicken in a greased 8 inch square baking dish. Sprinkle with bread crumbs; drizzle with butter. Bake uncovered at 350 degrees for 25-30 minutes or until juices run clear.

Grandma Wanda Peterson

CHICKEN FONDUE

1 chopped medium onion
1/4 cup Italian salad dressing
2 cans (14.5 oz. each) chicken broth
½ cup apple juice
2 tablespoons cornstarch
8 boneless skinless chicken breasts (cut into chunks)
vegetables

Cook and stir onion and Italian dressing in a fondue pot. Add chicken broth apple juice and cornstarch. Heat to simmer just before serving. Dip chicken and vegetables in boiling hot broth to cook. Cook chicken about 3 minutes or until cooked through and vegetables for 2-3 minutes.
Yield: 8 servings

Erin Ropelato

Cheesy Chicken Tortellini Bake

Ingredients

Pasta Mixture:
1/2 cup Chopped onion
1 tsp Olive oil
1 Garlic clove, pressed
1 jar White Alfredo pasta sauce (16 oz.)
2 Pkgs refrigerated cheese-filled regular or spinach tortellini (9 oz each pkg)
1 1/2 cups Cubed cooked chicken
1 cup Milk
1 cup Water
1 cup Frozen peas
1/4 tsp Ground black pepper
2 tbsp Snipped fresh basil leaves or 1 tsp dried basil leaves
Crumb Topping:
1/4 cup Grated fresh Parmesan cheese (1 oz)
2 tbsp Butter or margarine
1 cup Fresh bread crumbs

Preparation

1. Preheat oven to 400F.

2. For pasta mixture, chop onion with Food Chopper

3. In 4 qt. Casserole, heat oil over medium-high heat; add onion and garlic pressed with Garlic Press. Cook and stir 2-3 minutes or until onion is tender.

4. Stir in pasta sauce, tortellini, chicken, milk, water, peas, and black pepper. Heat until mixture just comes to a boil; remove from heat.

5. Stir basil into pasta mixture

6. For crumb topping, grate Parmesan cheese. Place butter in microwave on HIGH 30-45 seconds or until melted. Stir in bread crumbs and cheese; mix well.

7. Spoon pasta mixture into Square Baker; sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.

Pampered Chef

Chicken and Broccoli Ring

1 package (8 ounces) refrigerated crescent rolls
1 cup cooked chicken
3/4 cup coarsely chopped broccoli
1/2 cup (2 ounces) shredded cheddar cheese
1/4 cup diced red bell pepper (my note: mom subbed green peppers)
2 tbsp mayonnaise
1 tsp Pampered Chef Pantry All-Purpose Dill Mix (or dried dill)
1 small garlic clove, pressed (minced)
1/8 tsp salt
1/8 tsp pepper
1 egg white, lightly beaten
2 tbsp slivered almonds

1. Preheat oven to 375 degrees F. Unroll crescent rolls; separate into 8 triangles. Arrange triangles, slightly overlapping, in a circle on a PC Small Round Baking Stone with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone). Roll (or use fingers to press) wide ends of dough toward center to create a 3-inch opening.

2. In a medium bowl, combine chicken, broccoli, cheese, bell pepper, mayo, seasoning mix, garlic, salt, and pepper and mix well.

3. Using a ice cream scoop, scoop filling evenly over dough in a continuous circle. Make sure filling is evenly spaced/spread. Bring points of triangles up over filling and tuck under dough at center to form a ring. (filling will show) Lightly brush dough with egg white; sprinkle with almonds. Bake 25-30 minutes or until deep golden brown.

Pampered Chef

Chive Blossom Chicken

2-3 chicken breasts or equivalent thighs
1 small jar marinated artichoke hearts
small handful of fresh herbs + chives {I use what I have, namely thyme, rosemary, sage}
1-2 T. Butter
Salt & Pepper

Prep the breasts by trimming the fat. I like to cut the chickens into cutlets by cutting off the thin end and then slicing the thick end into two equal pieces for a total of 3 pieces out of each breast.

Roughly chop the herbs, leaving the chive blossoms whole with a chive stem.

Heat your pan, and add the butter. Take your breasts or cutlets, and generously salt them as you lay them into the pan. Cook over medium heat.

Turn after a few minutes, and then sprinkle with the fresh herbs.

Drain the artichoke hearts and chop into 2-3 pieces if smaller bites are desired. Add to the pan and cook through.

Serve immediately.

Natalie Riley

Chicken Casserole

Chicken (breasts or cubed canned chicken)
1/2 cup butter melted
1/2 cup flour
4 cups chicken stock
1 tsp salt
3 eggs
1 loaf of bread, broken up
1/2 lb butter
1 Tbsp sage
1/2 tsp salt
1/2 cup chopped celery
1 medium onion chopped

Boil the chicken. Remove meat. In a saucepan melt butter. Blend in flour. Add chicken stock and salt. Boil until thick. Beat eggs. Pour stock over eggs and chill. Put half of chicken in bottom of greased casserole dish. Make dressing by mixing bread, melted butter, sage, salt, celery and onion. Place half of the dressing over the chicken. Pour half of the sauce over the bread mixture. Repeat chicken, bread, sauce. Bake at 350 for 30 minutes.

Wanda Peterson

Parmesan Chicken

12 chicken breasts
4 pkgs Ritz crackers, crushed fine
1 Tbsp garlic salt
1 cup butter
3 pints of sour cream
1/2 cup Parmesan cheese
1 Tbsp. Accent

Wash chicken breast and pat dry. Coat well with sour cream. Combine crackers, Parmesan cheese, garlic salt and Accent. Dip pieces in crumb mixture. Lay on cookie sheet. Drizzle with butter. Bake 1 hour at 350. Uncover last 20 minutes for crisper chicken.

Linda Wayment Cookbook from Erin