Cranberry Chicken (Christy)

Christy said she puts chicken breasts in a baking dish with 1 can of whole cranberry sauce and about 1/2 bottle of Catalina Dressing and bakes until chicken is cooked through. YUM!

Hawaiian Haystacks (Joycelyn)

Ingredients

2 cups long grain white rice
4 cups water
1 pounds skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup (I used Cream of Celery)
1 1/2 to 1 3/4 cup chicken broth
1 cup sliced olives
3/4 cup shredded Cheddar cheese
3/4 cup chopped tomatoes
3/4 cup chopped green onions
1 cup pineapple chunks, drained
1/2 cup unsweetened flaked coconut
1 cup chow mein noodles
Optional--any other veggie of you choice

Directions

1. Place rice and water into a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. Set aside.
2. Meanwhile, place the chicken breasts into a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. Remove from the water and shred or cube.
3. Return the shredded chicken to the saucepan, and stir in soup and chicken broth. Simmer for 15 minutes.
4. To serve, place one cup of cooked rice onto a plate, spoon some of the chicken mixture over it, then top with small amounts of Cheddar cheese, tomatoes, green onions, pineapple chunks, coconut and chow mein noodles.

Cantonese Chicken (Gail)

chicken, coated with flour and fried as usual
juice from 1 can mushrooms
juice from 1 or 2 cans bean sprouts
juice from 1 can bamboo shoots
juice from 1 can water chestnuts
2-3 chicken bouillon cubes
1 c. water
cornstarch to thicken
2 Tbsp. soy sauce

Add all juices, bouillion cubes, water and soy sauce. Bring to a boil. Thicken with corn starch. (Add more water or soy sauce to flavor>) Add almonds or cashews for a garnish.
(Use the bean sprouts, mushrooms, bamboo shoots and water chestnuts in the chow mein.)

Cashew Chicken ( Mary)

Cashew Chicken- from Hamilton Beach:
2 pounds boneless skinless chicken breasts
4 cloves garlic
1-inch piece of ginger root, peeled
1 bunch green onions, roots trimmed
2 tablespoons vegetable oil
1 tablespoon flour
3/4 cup chicken stock or broth
1/4 cup pineapple juice
3 tablespoons soy sauce
1 teaspoon dry mustard
1 cup roasted cashews
1 can (8 oz.) sliced water chestnuts, drained
Cooked rice

1.Using S-blade, place chicken in bowl. Pulse until chicken is very coarsely chopped. Remove chicken and set aside.

2.Place garlic and ginger in work bowl and pulse until minced. Add green onions, white part and 2-inches of green top, and pulse until chopped.

3.Heat oil in skillet over medium high heat. Add the chopped vegetables and chicken to the skillet. Stir and cook about 7 minutes, or until chicken is done. Use a slotted spoon to remove chicken and vegetables.

4.Sprinkle flour into skillet. Stir and cook until just beginning to turn brown, about 1 minute. Add chicken broth, pineapple juice, soy sauce, and mustard. Stirring frequently, bring to a boil and cook until thickened, about 5 minutes.

5.Return chicken/vegetables to skillet, add cashews and water chestnuts. Heat through. Serve over rice.

Serves: 8

Waldorf Chicken Salad (Judy)

Waiting for Recipe

Colorful Chicken Croissants (Mary)

1/4 cup diced celery
1/4 cup golden raisins
1/2 cup dried cranberries
1/4 cup sliced almonds
3/4 cup mayonnaise
2 Tablespoons chopped red onion
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups cubed cooked chicken breast
4 croissants split
In a large bowl, combine the first seven ingredients and salt if desired. Stir in the chicken. Spoon about 1/2 cup into each croissant. Yield 4 servings.

Yummy Chicken Bake (Christy)

Kris told us about this recipe. It sounded sooooooooo good we asked her for the recipe. Even her picky grandchild loved it! Try this recipe and let us all know how you like it. (take a picture of what you cook so we can add it to this post)

Frozen Chicken Breasts

Mix the following ingredients together and pour over frozen chicken breasts.
1 can cranberry sauce (jelly or whole berry)
1/2 bottle Catalina salad dressing
1 envelope Lipton onion soup mix

Bake at 350 for 50 minutes

Cream Puffs With Chicken Filling (Mary)

Cream Puffs1 cup water
1 cube butter
1 cup flour
¼ tsp. salt
4 regular eggs or 3 extra large eggs




Chicken Filling
1 can of chicken or 6 chicken breasts cooked
1 8oz. pkg. cream cheese
1 can mushrooms chopped fine
3 tbs. dried chives
Pepper to taste (I used garlic pepper)
Seasoning salt to taste
Green grapes chopped to taste
(may add olives, pineapple, sliced almonds, etc.)
Heat water, butter, and salt until boiling. Add flour stirring vigorously. Remove from heat and add eggs one at a time stirring well after each egg. Drop by tablespoon on a greased cookie sheet. Bake at 400° for 24-25 minutes (until golden brown).
Filling: Boil chicken until tender and chop or use one can of chicken. Soften cream cheese and mix it with spices until smooth, then add chicken, mushrooms, and other ingredients you wish to add. Mix and stuff the puff just before eating.
You may fill puffs with pudding for dessert.

Chicken Salad on Crackers (Keri)

1 12.5 oz can Chicken
Miracle Whip
Shredded Cheese
Season Salt
Slice Grapes (optional)
Finely Sliced Celery (optional)
Add all ingredients to taste. Stir and serve with crackers. Great on croissants or in sandwiches too.

Cheesy Green Chili & Chicken Cups (Joycelyn)

Fill Phyllo cups with chicken mixture and bake.

Mix ingredients together to look like this.









2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1 (4-ounce) can diced green chilies
2 tablespoons finely chopped cilantro (I used parsley)
1/2 cup shredded Monterey Jack
30 mini phyllo shells
1. Heat the oven to 350°. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.

2. Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

3. Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350° oven until heated through, 10 to 15 minutes. Makes 30 quiches.

Crockpot Italian Chicken (Laura S. and Laura J.)

1 pkg powdered italian seasoning
1 pkg cream cheese
1 can cream of chicken soup
1/2 cup milk
6 chicken breasts
Cook in crockpot 2-4 hrs if chicken is thawed...7-8 hours if frozen.

Crock Pot Chicken (Reba)

Chicken cooked (2 or 3 cups) I have used uncooked but have cooked longer
3 cans cream soup (mushroom, chicken or mixed if you like it)
1 pkg chicken gravy mix

Cook in crock pot 4-6 hrs on High Serve over rice

Mandarin Sauce (Peggy)

x by 10 makes 22 pints or 11quarts

1 c tomatoes chopped
1/2 c applecider vinegar
1/2 c onion chopped
1 1/4 c sugar
1 pinch ginger
1 T soy sauce
1/2 can crushed pineapple
2 pinch cayenne pepper
1/2 t or less salt
1/2 c green pepper chopped
Combine all but pepper. Bring to boil and simmer 20 min.
Thicken with a mixture of cornstarch and water. Gravy like consistency is needed. Add pepper and simmer 10 min.
Pour into prepared jars and seal. Process for 10 min.

Cooking options:
Pour mandarin sauce into crockpot and while heating up
brown pork chops, chicken or meatballs. Throw into the
sauce and simmer while you're at church dreaming how good it will be! Prepare rice to go with it and maybe some
homemade rolls that you learned how to make at our wonderful COOKING CLASS!!!