Mexican manicotti

Another recipe from Julie - also a big hit!

1 pkg manicotti shells
2 C chicken (cooked and cubed)
2 C Monterey Jack cheese (shredded)
1 ½ c cheddar cheese (shredded)
1 C sour cream1 small onion
1 can (4oz) chopped green chilies
1 can cream of chicken soup
1 C salsa
2/3 C milk

Cook manicotti according to package directions. Meanwhile, in a large bowl, combine chicken, 1½ cups of Monterey Jack cheese, cheddar cheese, sour cream, half of the onion, and 6 Tbs chilies. In another bowl, combine the soup, salsa, milk, and remaining green chilies. Spread ½ cup of the second mixture in a greased 13x9 baking dish. Drain manicotti; stuff each with about ¼ cup of chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over the shells. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle remaining Monterey Jack cheese on top. Bake another 10 minutes or until cheese melts.

Chicken pot pie

This is so easy that I always make two when I make it up. That way I can just freeze one or take it to someone.

2 cups frozen mixed vegetables
2 boneless, skinless chicken breasts
1 can (10 ¾ ounces) cream of chicken soup
½ cup grated cheddar cheese
1 double crust

1. Cook and cube chicken breasts.

2. Combine cheese, vegetables, soup and chicken. Place in crust. Cook at 375 degrees for 20 minutes or until golden brown.

Broccoli-Cheddar Chicken Bundles

This is a new find for us - we've made it a few times now and really like it. Also, it's much easier to make than I thought it would be to make stuffed chicken.8 boneless skinless chicken thighs (1 lb.)
1 cup frozen broccoli florets, thawed, chopped
1 cup shredded cheddar cheese
4 slices bacon, cooked, crumbled
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix

PREHEAT oven to 400ºF. Place chicken thighs, smooth-sides down, on cutting board. Flatten slightly by pounding with meat mallet to 1/2-inch thickness. Top evenly with broccoli; sprinkle with cheese and bacon.

ROLL up each chicken thigh tightly, starting at one of the short ends; secure with wooden toothpicks. Place coating mix in shallow bowl. Roll each chicken bundle in coating mix until evenly coated on all sides. Place, seam-sides down in single layer in foil-lined shallow baking pan.

BAKE 25 to 30 min. or until chicken is cooked through (170ºF). Remove and discard toothpicks before serving.

Stir-Fry Chicken & Veggies

This is our no-fail stir-fry recipe. We enjoy making it up and serving it with other Asian inspired foods.

3 tablespoons canola oil
1/2 pound chicken breast cut into strips
1 package (10-16 ounces) frozen veggies containing broccoli, green beans, red bell peppers & mushrooms
2 tablespoons water
2 tablespoons soy sauce
1 package (10 ounces) fresh spinach (optional)

Heat a large, heavy skillet or wok over high heat until water sizzles when dropped onto the metal. Add 1 1/2 tablespoons of the oil and tilt the pan gently in all directions until the oil has coated the surface. When the oil is hot (not to the point of smoking), add the chicken and stir-fry for 2 minutes. Remove chicken.

Add the remaining oil to the skillet. When hot, add the frozen veggie mix and stir-fry for 4 minutes, until the larger pieces are cooked through. Return the chicken to the skillet, add the water and soy sauce, and stir-fry for an additional 2 minutes. Add spinach (if using). Cover the pan and steam over medium heat for 2 minutes. Using tongs, turn the spinach once so that it heats evenly; cover an steam for an additional 2 minutes.

Remove the chicken and veggies with a slotted spoon and serve.

Quesadillas

2 Cups Cheese, Shredded
6 Flour tortillas
3 Tablespoons Green chiles, Diced
3 Tablespoons Green onion, Chopped
4 Ounces Chicken, Cooked

1. Sprinkle 1/3 cup of cheese over half of each tortilla. Top with chile peppers, green onion, and chicken. Fold tortillas in half, pressing gently.

2. In a skillet cook quesadillas, 2 at a time, over medium heat for 2 to 3 minutes or until lightly browned, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degree oven. Repeat with remaining quesadillas. To serve, cut quesadillas into wedges. If desired, serve with salsa.

Hawaiian Haystacks

I was first introduced to Hawaiian Haystacks in my early 20s in Chico, California. Greg's family also enjoys them. We played with a few different sauces until we found this recipe in 101 Things to do with a Slowcooker. This is our family favorite now! Everyone loves it because they can individualize their servings.

2 Cans Canned chicken, cubed
1 Cup Chicken broth
2 Cans Condensed cream of chicken soup
12 Ounces Evaporated milk
6 Cups Cooked rice

1. Place chicken in greased 3.5 to 5 quart slow cooker. Combine remaining ingredients and pour over chicken. Cook on high heat 3 to 4 hours or on low heat 6 to 8 hours. Makes 4 to 6 servings.

2. Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconut, Chinese noodles, sunflower seeds, mushrooms, olives, sliced green peppers, green onion, celery, diced tomatoes, etc.

Easy chicken parmesan fingers

Another easy, child-friendly meal from Kraftfoods. My kids love these! Greg will combine them with noodles, cheese and spaghetti sauce to make his own chicken parmesan. If you make too many, they reheat very nicely!
Easy parmesan chicken fingers
2 pounds chicken, cut into strips
1/3 cup parmesan cheese
1 envelope Shake & Bake
1 Cup Barbecue sauce

Preheat oven to 400 degrees. Moisten chicken strips with water. Shake off excess water. Add parmesan cheese to one pouch of Shake and Bake mix in shaker bag.

Add 2 or 3 chicken tenders to shaker bag and shake until evenly coated. Repeat with remaining chicken tenders. Place on nonstick baking sheet or baking sheet sprayed with cooking spray. Discard any remaining coating mixture in shaker bag.

Bake 12 to 14 minutes or until chicken is cooked through. Serve with 1 cup barbecue sauce for dipping.

Southwest Chicken Tortilla Soup

When you are in the mood for soup with lots of flavor, this is definitely the one you want! It is very easy to make and very flavorful. It can also be topped with corn tortilla strip if you desire.

4 boneless skinless chicken breasts
1 can (4 oz) chopped mild green chilies
2 cloves of garlic, minced
1 yellow onion, diced
2 cans (15 oz each) diced tomatoes, including juice
1/2 to 1 cup chicken broth
1 teaspoon cumin
1/2 cup shredded cheese
1 avocado, seeded, peeled, diced and tossed with lime juice to prevent browning

Place chicken in slowcooker.

Combine chilies, garlic, onion, tomatoes 1/2 cup chicken broth and cumin in small bowl. Pour mixture over chicken.

Cook on HIGH for 3 hours or LOW for 6 hours. When chicken is tender, use the tines of 2 forks to shred the meat. Adjust seasonings adding additional broth if necessary.

Serve in soup bowls, topping each serving with cheese, avocado and a squeeze of lime juice.

Per Serving: 314 Calories; 11g Fat; 40g Protein; 13g Carbohydrate; 3g Dietary Fiber; 96mg Cholesterol; 323mg Sodium. Exchanges: 0 Grain (Starch); 5 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat.

Chicken Divan

When growing up, we got to spend a couple weeks each summer in the Bay Area visiting my aunt & uncle and their kids. My aunt would make chicken divan. It took me several years to find a recipe that tasted similar to hers. It's still not as good as hers is, but we all enjoy it.

2 Cups chicken, cooked and chopped
2 Cups frozen broccoli
1 Can cream of mushroom soup
1 Can cream of chicken soup
1/4 teaspoon curry powder
2 Tablespoons mayonnaise
4 Cups rice, uncooked
1/2 Cup grated cheddar cheese

Microwave broccoli until heated through. Remove excess water. Combine soups, curry and mayonnaise. Spread soup combo across bottom of 9x13 pan. Evenly spread chicken and broccoli on top of soup mixture. Sprinkle cheese across top. Bake at 350 degrees for 15 to 20 minutes. While casserole is baking, prepare rice according to package directions. Serve casserole over rice.
Per Serving: 699 Calories; 20g Fat; 23g Protein; 104g Carbohydrate; 3g Dietary Fiber; 65mg Cholesterol; 479mg Sodium. Exchanges: 6 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

Perfect BBQ Grilled Chicken

Another from Kraftfoods.com. I know it sounds weird to use cesar salad dressing in a bbq recipe, however it's delicious! The dressing keeps it moist - all you taste is the bbq sauce. This is a very easy and quick recipe that everyone loves.

1/3 cup classic Caesar Dressing
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup Barbecue Sauce

POUR dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard bag and marinade.

PREHEAT grill to medium heat. Place chicken on grill; cover with lid.

GRILL 6 to 8 min. on each side or until cooked through (165°F), turning and brushing occasionally with barbecue sauce for the last few minutes.