Theme for October

This month's theme is
PASTA!
As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for November's theme.

Pineapple Chicken

1 16 oz bottle catalina dressing
1 16 oz can whole berry cranberry sauce
1 20 oz can chunk pineapple - include the juice
1 envelope dry onion soup mix

Mix together. Add 8 chicken breasts and marinate overnight. Put in 9x13 baking dish and bake at 350 for one hour. Serve over rice.

Microwave Chicken Parmesan

• 8 oz can tomato sauce
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1/2 Cup cornflake crumbs
• 1/4 Cup grated Parmesan cheese
• 1 tsp dried parsley flakes
• 6 boneless, skinless chicken breasts
• 1 egg, beaten
• 2/3 Cup shredded Mozzarella cheese
  

In a microwave-safe bowl, combine tomato sauce, Italian seasoning and garlic powder. Cover and microwave on high for 2 minutes; stir. Cook at 50% power for 3-5 minutes or until mixture simmers, stirring once, set aside. In a bowl, combine crumbs, parmesan and parsley. Dip chicken in egg, then roll in crumb mixture. Place in a lightly greased shallow 3 qt microwave-safe dish. Cover and microwave on high for 10-12 minutes, rotating a ½ turn after 5 minutes. Pour tomato mixture over chicken; sprinkle with mozzarella. Cook, uncovered, at 50% power for 3-5 minutes or until meat juices run clear.

Creamy Parmesan Chicken

• 2 cans Cream of Chicken soup
• 1 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese (from can)
• 4 boneless chicken breasts

Mix above ingredients in a bowl and set aside. Place 4 boneless frozen chicken breasts (or fresh) in an ungreased casserole dish. Pour soup mixture on top of chicken. Bake at 350 degrees for 1 hour. Serve over rice.

Sweet and Sour Chicken

• 1-2 lbs boneless, skinless chicken tenders
• 1/2 cup pineapple juice
• 2 large eggs, beaten
• 2 Tbsp. ketcup
• 1/2 Tbsp. soy sauce
• 1 cup sugar
• 1/2 cup white vinegar
• 1/2 tsp. seasoning salt
• 1/2 tsp. salt
• some cornstarch

Coat chicken with cornstarch and then dip in beaten egg. Fry in oil just until brown and then place in baking dish. Combine sugar, vinegar, pineapple juice, ketchup, soy sauce, seasoning salt, and salt in a sauce pan. Heat and then pour over chicken. Bake at 350 degrees for 40-45 min. or until chicken is done.

Chicken Tortilla Bake

3 cups shredded cooked chicken
2 (4 oz) cans chopped green chilies
1 cup chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 small onion, finely chopped
12 corn tortillas
2 cups (8 oz) shredded cheddar cheese, divided

In a bowl combine chicken, chilies, broth, soups and onions, set aside. Warm tortillas according to package instructions. Layer half the tortillas on the bottom of a greased 9"x13" baking pan. Top with 1/2 of chicken mixture and 1/2 cheese. Repeat layers. Bake uncovered at 350 degrees for 30 minutes.

Sweet and Sour Chicken (or pork)

Marinate chicken in:
2 tbsp pineapple juice
2 tbsp soy sauce
2 tbsp cornstarch
mix until smooth and coat meat well. chill 20 minutes

Stir fry chicken in oil , drain meat and set aside. Stir-fry veggies like onions, peppers, baby corn, etc. until tender, add chicken in pan. Add sauce bring to a boil, add 15 oz drained pineapple chunks, boil 1 minute. Serve over rice.

Sauce:
3 tbsp pineapple juice
2 tbsp soy sauce
3 tbsp cornstarch
2/3 cup sugar
1/2 cup ketchup
1/4 cup white vinegar
2/3 cup water
Mix until smooth, if made ahead stir before adding to pan.

Chicken Enchiladas

4 chicken breasts, cooked, boned and diced
8 oz sour cream
1 can cream of chicken soup
1 cup shredded cheddar cheese
1 cup buttermilk
1 package flour tortillas

Mix together sour cream, soup, cheese and buttermilk. Save out 1 cup of this mixture. Add chicken to the rest of the mixture. Fill tortillas and place in baking dish. Top with reserved soup and sour cream mixture. You can spread more cheese on the top during the baking process.
Bake for 20-25 minutes at 325 degrees

Annie's Chicken Noodle soup!

BOIL TOGETHER UNTIL VEGGIES ARE TENDER:
6 cups water
3 cubes chicken bullion
frozen noodles
celery
carrots

THEN ADD:
3 cups milk
2 cans cream of chicken soup
1/2 cube butter or margarine
1 lb cubed, cooked chicken breast
salt & pepper to taste

French Bread Chicken

1 loaf of french bread cut in half
2 cups of cheddar cheese
1 tsp. Mrs. Dash Garlic/Herb
5 chicken breasts (cooked and shredded in bigger pieces)
3/4 cup light mayo
1 cup Swiss cheese

Mix everything (except swiss)above and spread on both halves of bread. Top with swiss cheese and season with pepper. Bake at 375 for 12-15 minutes

Mexican Chicken Casserole

2 cans cream of chicken soup
1 small can of Swanson's chicken breast (packed in water)
1 small can chopped green chili (optional)
1/4 c. minced onion
1/4 c. salsa (optional)
1 1/2 c. shredded cheese.
1 pkg (10 count) corn tortillas

Tear up tortillas innto bite size pieces and mix with all ingredients EXCEPT CHEESE...only add half of cheese to mix. Put in an 8 x 8 baking dish and top with remaining cheese. Cover and bake at 350 degreess until cheese is melted and bubbly, about 30-45 minutes.

Ritz Cracker Chicken

4 chicken breasts
2 tubes Ritz Crackers
1 can Cream of Chicken Soup
1 c. grated cheese
2 tsp. poppy seeds
8 oz. sour cream
1 1/2 cubes butter
Cook and cube chicken. Put chicken in a 9x13 greased pan. Heat sour cream and soup. Pour soup mixture over chicken. Sprinkle cheese over chicken and soup mixture. In a separate bowl, crush crackers and poppy seeds. Melt butter and pour over cracker mixture. Stir together and sprinkle cracker mixture over chicken. Bake 30 minutes at 350 degrees. Serve over cooked rice.

This is a great dish to make the night before, put in fridge and then cook. You can substitute plain yogurt for the sour cream.

Catalina Chicken Breasts

• 2 tsp. veg oil
• 6 small boneless skinless chicken breast halves (about 1 1/2lb)
• 1/2 cup Catalina dressing
• 1/2 cup apricot jam
• 1/2 pkg. dry onion soup mix

Preheat oven to 350 degrees. Heat oil in large skillet on mediuom-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish

Mix dressing, jam, and soup mix in small bowl. Pour over chicken.

Bake 45 min. or until chicken is cooked through.

Makes 6 servings.

BBQ Chicken

• 1/2 Cup dry onion
• 2 Cups ketchup
• 1 Cup vinegar
• 1 Cup oil
• 1 tsp dry mustard
• 1 tsp garlic salt
• 2 Cups brown sugar
• 1/2 tsp pepper
• 2 Tbsp flour
• Chicken

Mix all together. Place chicken in crock-pot and cover with sauce. Cook all day.

Theme for September

This month's theme is
CHICKEN!
As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for October's theme.