Ingredients

• 6 boneless, skinless chicken breast halves
• 1/2 cup Italian salad dressing
• 1 package (10 oz.) frozen spinach leaves
• 1 tablespoon olive oil
• 1 clove garlic, chopped
• 1/2 cup chicken broth
• 2 tablespoons golden raisins ( I leave these out)
• 2 tablespoons pine nuts
• 6 ounces mozzarella cheese (from ball, not shredded)
• 1 cup orzo pasta, cooked according to package directions
• 6 tablespoons grated Parmesan cheese

Directions

In gallon size plastic lock bag, place chicken and Italian dressing; marinate in refrigerator 15 minutes. Cook spinach according to package directions; drain well. Remove chicken from marinade and drain. In large frypan, place olive oil and garlic over medium high heat. Add chicken and saute about 5 minutes or until lightly browned on both sides. Pour chicken broth into 8×8 baking dish and add chicken with garlic. Spread spinach around chicken; sprinkle with raisins and pine nuts. Top each chicken breast half with 1 ounce mozzarella cheese. Bake, uncovered, in 350 degree F. oven for about 20 minutes or until fork can be inserted in chicken with ease. Remove to serving platter; arrange orzo around chicken and sprinkle with Parmesan cheese.

Makes 6 servings.

Ingredients

• 2 lbs. chicken, cut up
• Bacon grease
• 2 onions, chopped
• 1 pod garlic, minced
• 4 stalks celery, chopped
• 2 green bell peppers, chopped
• 2 (10 3/4-oz.) cans cream of mushroom soup
• 2 (10 3/4-oz.) cans cream of celery soup
• 2 (14 1/2-oz.) cans stewed tomatoes
• 2 (10-oz.) cans Ro-tel tomatoes
• 2 (10-oz.) cans Ro-tel tomatoes

Directions

Brown chicken in bacon grease in pan over medium-high heat. Remove chicken and sauté vegetables in same pan until transparent. Place in slow cooker.
Add soups, stewed tomatoes and Ro-tel tomatoes. Season with Creole seasoning. Cook on Low for 6 to 8 hours.
Serves 6 to 8.

Ingredients

• 3 oz cream cheese, softened
• 1 tbsp butter, softened
• 2 cups cooked cubed chicken
• 1 tbsp chopped green onions
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 tbsp milk
• 1 tbsp pimento, if desired
• 8 oz pkg refrigerated crescent rolls
• 1 tbsp butter, melted

Directions

Preheat oven to 350 degrees.

In food processor, combine butter and cream cheese. Add chicken, green onions, salt, pepper, and pimento. Mix well.

Separate crescent rolls into 4 rectangles. Press seams to seal. Add 1/2 cup of chicken mixture into the center of each crescent roll rectangle. Pull the 4 corners of the dough to the center and twist firmly to seal. Pinch edges to seal as well. Brush each square with melted butter.

Place on baking sheet. Bake for 25 minutes or until golden brown.

Great recipe to double. Quick and easy treat.

ENJOY!!

Ingredients

• 1 store-bought roasted chicken (about 2 pounds)
• 1/2 large onion, diced
• 2 tablespoons vegetable oil
• 3 ounces chopped carrots (about 2)
• 2 ribs celery, chopped
• salt
• pepper
• 64 ounces chicken broth
• 1 can condensed cream of chicken soup
• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons shortening
• 3/4 cup buttermilk

Directions

Heat oil in skillet over medium heat. Add onions and carrots in separate batches and saute until soft.

Add carrots, onions and celery to chicken broth in stock pot and bring to boil. Reduce heat and simmer 10 minutes to soften vegetables. In the meantime, skin the chicken and shred the meat in large pieces.

Add chicken to broth and simmer mixture over low heat while making dumplings.

For dumplings, combine flour, baking soda and salt. Cut in shortening. Add buttermilk, stirring with a fork until moistened. Set aside.

Add condensed cream of chicken soup to simmering broth, stirring until dissolved.

Return to dough, kneading 4 to 5 times. Roll out (or pat) dough to 1/2-inch thickness. Pull off small chunks (about 1 inch across) and stir in batches into broth simmering over low heat. Cover and simmer 8-10 minutes, stirring occasionally.

Ingredients

• 3 medium carrots, sliced 1/4 inch thick (Or 1 cup baby carrots instead)
• 2 medium potatoes, peeled and cubed
• 3 celery ribs, sliced
• 1 medium onion, sliced
• 3 tbls butter
• 1 1/2 lbs boneless skinless chicken breast, cut into one inch pieces
• dash pepper
• 1/2 tsp salt
• 1/3 cup flour
• 1 cup chicken broth
• 1/2 tsp dried thyme
• 1 tbls ketchup
• 1 tbls corn starch

Directions

Combine flour, salt and pepper in a shallow bowl; coat chicken. In a large skillet, melt the butter; brown chicken. Add onion and celery; cook for 5 minutes. Stir in potatoes and carrots. Combine broth, thyme, ketchup and cornstarch. (I also added 1 tsp kitchen bouquet seasoning and 1 bay leaf) Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
(note: I found 20 minutes was not enough time if you want tender carrots and celery. It took 45 minutes to simmer and I added a little additional chicken broth) Yield: 4 – 6 servings.

Serve with Cornbread

Source: kathyf – Taste of Home