Chicken Tetrazzini

This was one of my Grandmother's recipes. It's yummy and freezes well for leftovers....

Ingredients:
3 cans of chicken (Tuna or Turkey work too)
1 Can Cream of Mushroom soup
1 Can Cream of Chicken Soup
1/2 cup milk
1/2 cup Parmesan cheese
14 oz spaghetti (1 box)
Extra Cheese for topping

Directions:
Cook the spaghetti following the directions on the box. Combine the canned chicken, soups, milk, and cheese. Pour cooked spaghetti into a greased 13x9 Pyrex dish. Pour chicken mixture over the spaghetti, making sure to cover all the noodles. Top with additional cheese to taste. Bake at 325 until liquid is bubbly.

Savory White Chicken Chili

We found this one from Betty Crocker and tried it last night. It was yummy, but we'd make a few changes before making it again....

Ingredients:
2 Tablespoons Olive Oil
1 Pound boneless/Skinless chicken breasts, cut into 1 inch pieces
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 cups chicken broth
1 medium red bell pepper, chopped
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground red pepper (cayenne)
2 cans cannellini beans, drained
1 can chopped green chiles
1/4 cup chopped fresh cilantro
1 container (6 oz) Greek Fat Free Plain yogurt

Directions:
1) In 4 qt sauce pan or dutch oven, heat oil over medium heat. Cook chicken, onion, and garlic until chicken is no longer pink, stirring occasionally
2)Stir in remaining ingredients, expect for cilantro and yogurt. Heat to boiling, reduce heat and then simmer for 10 minutes
3) Remove from heat, stir in cilantro and yogurt. Top with additional yogurt and cilantro if desired.

Makes 4 (1 1/2 cup) servings

Chicken with Orange Almond Sauce

I found this one in a book of Diabetic Recipes.... it's actually really good.

Ingredients:
Butter Flavored Cooking Spray
4 boneless Chicken breast halves (4 oz each)
1 cup orange juice
1/3 cup Splenda, granular
2 tablespoons Cornstarch
1 can mandarin oranges, drained
2 tablespoons slivered almonds
1 teaspoon dried onion flakes
1 teaspoon dried parsley

Directions:
1) Spray large skillet with cooking spray, brown chicken pieces by cooking 4 to 5 minutes on each side
2) In a covered jar, combine Orange juice, Splenda, and cornstarch. Shake to blend well.
3) Spray medium sauce pan with cooking spray. Pour sauce mixture into sauce pan and cook over medium heat until mixture thickens-stir constantly
4) Stir oranges, almonds, onion flakes, and parsley into sauce. Spoon over chicken breasts.
5) Reduce heat and simmer for 5 minutes or until chicken is no longer pink in the center. When serving, spoon sauce over chicken breasts.

We served this with brown rice and veggies and it made a great dinner!

Chicken Enchiladas

I found this one in the paper several weeks ago and it had gotten buried on the desk. I found it again earlier this week and we gave it a try. Verdict is that it's a keeper.

Ingredients:
1 can (10 oz) Cream of Chicken Soup
1/2 Cup Sour cream
1 Cup Salsa
2 tsp Chili Powder
2 Cups cooked cubed chicken
6 flour tortillas (6 inch)

Directions:
Stir soup, sour cream, salsa, and chili powder in medium bowl
Stir one cup of the sour cream mixture with the chicken and cheese in a medium bowl
Divide chicken mixture among the tortillas, roll them up, and then place in a shallow baking dish.
Top with the remaining sour cream mixture, cover baking dish, then bake for 40 minutes at 350 degrees.

Broccoli, Chicken, and Rice Casserole

Sorry I've been a little late getting this one posted this week. This was actually dinner on Tuesday night. I don't remember where I got this one...

Ingredients:
1 Box Uncle Ben's Broccoli Rice Au Gratin
2 Cups BOILING water
4 Boneless Chicken Breasts
1/4 teas Garlic Powder
2 Cups Broccoli
1 Cup Cheddar Cheese

Directions:
Heat over to 425 degrees. Combine Rice and contents of seasoning packet in a 13x9 baking dish. Add boiling water and mix. Place chicken in baking dish and sprinkle with Garlic Powder. Cover dish with foil and bake for 30 minutes. Add Broccoli and cheese, recover, and bake for an additional 10 minutes.

Chicago Chicken

This is a recipe Dave got from his Mom who got it from a neighbor... We love it! It's a great go to for entertaining small groups or family dinners. It also freezes and reheats well!

Ingredients:
6 to 8 bonless, skinless chicken breasts
8 oz Russian Salad Dressing
2 Tlbs honey
1 - 16 oz can whole berry cranberry sauce
1 - 5 oz package Onion soup mix

Directions:
In bowl, combine all ingredients BUT the chicken
Place chicken in 13x9 baking dish and pour the mixture over. Cover with foil and back at 350 degrees for 1 hour. Remove foil and back an additional 15 minutes.

Goes great with brown rice, salads, and green veggies.

Tuscan Rosemary Chicken & White Beans

This one is from Betty Crocker. I've had it for awhile and finally tried it for dinner last night. I was impressed with how easy it was and yummy too!

Ingredients:
1/3 Cup Italian Dressing
4 boneless chicken breasts
1/4 cup water
1 cup sliced carrots
1 cup sliced celery
1/4 cup chopped sun dried tomatoes
1 teas dried rosemary, crushed
1 can cannellini beans, drained and rinsed

Directions:
*Heat Italian dressing over medium heat in 12 in skillet. Add chicken and cook 2 to 3 minutes on each side or until lightly brown.
*Add water, carrots, celery, tomatoes, and rosemary. Cover and simmer 10 minutes.
*Add beans, cover and simmer 5 minutes

I served it with a side of brown rice and it was a great dinner!