Ingredients

• 1/2 c Dijon mustard
• 1/2 c honey
• 4 1/2 t veg oil, divided
• 1/2 t lemon juice
• 4 boneless skinless chicken breast halves
• 1/4 t salt
• 1/8 t pepper
• Dash paprika
• 2 c slices fresh mushrooms
• 2 T butter
• 1 c (4 oz) shredded cheddar cheese
• 8 bacon strips, partially cooked
• 2 t minced fresh parsley

Directions

In a bowl combine the mustard, honey, 1 1/2 t oil and lemon juice. Pour 1/2 c into a lg resealable plastic bag; add the checken. Seal the bag and turn to coat; refrig for 2 hrs. cover and refrig the reamining marinade. Drain and discard marinade from chicken.

In a lg skillet over med heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11X7X2 baking dish. In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken. Bake, uncovered, at 375 for 20-25 min or until meat thermometer reads 160. Sprinkle with parsley. Yield: 4

Ingredients

• DRESSING:
• 1 cut up chicken (seasoned to taste)
• 2-4 cups soft bread crumbs
• 1 can cream of mushroom soup (divided in half)
• 1/2 cup water

Directions

Brown pieces of chicken and arrange around baking pan with dressing in the center.

Dressing: 2 to 4 cups soft bread crumbs tossed with 1/2 can cream of mushroom soup. Pile into center of pan. Add 1/2 cup water to remaining 1/2 can of soup and pour over chicken. Cover and bake at 350(F) until chicken is tender (1 hour or so). Remove cover last 15 minutes for crispness.

Source: Sheldon Family Favorites – Rowena Furrer (given by Bev Sheldon)

Ingredients

• 2 chicken breasts
• 2 cans mushroom soup
• 1 cup milk
• 1/2 pound cheddar cheese, cubed
• 7 oz pkg macaroni, uncooked
• 4 boiled eggs, chopped
• 1 can pimento, drained and chopped

Directions

Bake 2 chicken breasts at 350(F) for 1 hour. Cool. Remove from bone and break into chunks.

Mix and add to chicken: soup, milk, cheddar, macaroni, eggs and pimentos.

Place in large casserole. Refrigerate overnight and remove 2 hours before serving. Bake 1 hour and 15 minutes at 350(F), uncovered. Let set 15 minutes to thicken.

Ingredients

• 1 tbsp butter
• 8 oz sliced fresh mushrooms
• 1 medium red bell pepper, chopped
• 1/2 cup sliced green onions
• 12 to 16 oz cooked chicken
• 1 can cream of chicken soup
• 3/4 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup sliced black olives
• 6 flour tortillas
• 1 1/2 cups salsa

Directions

Melt butter over medium high heat and add chicken. Cook chicken over medium high heat until no longer pink. Stir in red bell pepper, onion slices, and sliced mushrooms. Cook until crisp tender. Stir in cream of chicken soup, sour cream, olives and 3/4 cup of cheese. Mix well.

Spoon chicken mixture down the center of each tortilla and roll up. Place seam side down in the bottom of a 12 x 8 inch baking dish coated with nonstick cooking spray. Top with remaining meat mixture, cheese and 1 1/2 cups salsa.

Bake in preheated 350 degree oven for about 25 to 30 miinutes or until bubbly and cheese is melted.

Ingredients

• 3 cups mashed potatoes, well seasoned
• 1/2 tsp mustard
• 6 pimento-stuffed olives, chopped
• 1 cup chopped chicken
• 1/2 cup hot milk
• 1/2 med. onion, grated
• 1 tsp chopped parsley
• 1/4 cups crumbs
• 1 T. bacon fat, melted

Directions

Mix first 7 ingredients together. Pour into greased casserole dish. Cover with crumbs which have been mixed with the melted bacon fat. Bake at 300(F) for 45 minutes.