Chicken & Poultry
Chicken Spaghetti
From The Kitchen of Sissy Dennison
1 cooked & de-boned chicken or 4 chicken breasts
1/2 cup chopped celery
1/2 diced onion
1 package of spaghetti
1 small box of velveta cheese
1 4 oz can of diced green chilies
In a 4 1/2 qt. pot cook chicken, onions and celery until done. Remove chicken from broth and add spaghetti. Cook until done. Add velveta cheese in small cubes, can of green chilies, and chicken. Cook over low heat until all cheese is melted, stirring occasionally. Serve with salad and bread. Very good, quick and easy.
Southwest White Chili
From The Kitchen of Michelle Marston
1 tbsp olive oil
1 1/2 lbs. boneless, skinless chicken breast, cut into small cubes.
1/4 cup chopped onion
1 cup chicken broth
1 can (4 oz) chopped green chilies
1 can (19 oz) white kidney beans (cannelloni) undrained
2 green onions, sliced
Southwest spice blend
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. oregano leaves
1/2 tsp. cilantro leaves
1/8 tsp. ground red pepper
Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 mins.
Stir in broth, green chilies and spice blend; simmer 15 mins
Stir in beans, Simmer 5 mins. Top with onions, Garnish with monterey jack cheese if desired. Makes 4 cups.
Tasty Sesame Chicken
From The Kitchen of Cathleen via Donna Hansen
1 small bottle of Italian dressing
1 garlic clove, minced
4 med chicken breasts; skinless & boneless
1 dash sesame seeds; be generous
1 dash pepper
1 lime
Pour dressing into 10" frying pan to 1/4" depth. Add garlic and heat at med-low setting. Rinse breasts in water. Arrange in single layer in pan, sprinkle with sesame seeds and pepper. Turn chicken when white on bottom (1-2 mins) and sprinkle more seeds. Cut half lime into 4 slices and place on each piece of chicken. Squeeze juice from other half over chicken. Cover and cook for 4 minutes or until cooked. Serve on bed of pasta with sauce spooned over top. This is very fast and convenient to make and tastes great! Goes great with fettucine or egg noodles.
Easy Italian Chicken
From the Kitchen of Melanie Dolan
4 boneless chicken breast halves
1 can (14 1/2 oz.) Italian stewed tomatoes
1 can (4 oz.) mushroom stems & pieces, drained
1/2 tsp. dried basil
1/4 tsp. garlic powder
1 TBS. cornstarch
1/3 cup cold water
Hot cooked spaghetti
In a large skillet coated with nonstick cooking spray, cook chicken for 5-6 minutes on each side or until the juices run clear. Meanwhile, in a saucepan over medium heat, bring tomatoes, mushrooms, basil and garlic powder to a boil. Combine cornstarch and water; add to tomato mixture. Return to a boil; cook and stir for 2 minutes. Serve chicken over spaghetti; top with tomato mixture.
Mexican Chicken Pot Pie
From The Kitchen of Lovisa
3 c. cooked diced chicken
1 20 oz. jar of salsa
1 can corn, drained
2 cups shredded chedder cheese
1/2 cup sourcream
2 t. cumin
1 t. garlic powder
1 box of Jiffy corn bread mix
Cook chicken and dice. Add the salsa, corn, cheese, mix well. Mix the corn bread according to the directions;(or mix from scatch)with the sourcream, cumin and garlic powder.
Bake until cornbread is done.