Instructions
1 lb ground chicken (ground turkey can be substituted)
1 egg
1/4 cup breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1-2 cloves garlic, finely minced
1 small onion, grated
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup pasta sauce (homemade or store bought)
1/2 cup shredded Italian cheese blend
minced parsley for garnish

Directions
Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.

In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

* To make ahead/freezer meal - Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Cover and freeze.** When ready to prepare and serve, defrost the meatloaf completely and preheat oven to 350 degrees. Top with pasta sauce and place filled loaf pan on a baking sheet.  Bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

** Alternately, you can top the meatloaf with pasta sauce before freezing and then bake from frozen, uncovered for 55-60 minutes on a baking sheet. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired. 

Instructions
8 tablespoons (1 stick) unsalted butter, room temperature
2 tablespoons of unsalted butter, melted and cooled for the coating
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh tarragon, finely chopped
1 teaspoon garlic powder, plus extra for seasoning chicken
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko)
1/4 cup finely shredded Parmesan cheese

Directions
Dip each breast in the egg mixture and then roll in the buttered panko. Gently place each breast on a baking sheet, sealed-side down, and bake in 350 degree oven until golden brown, approximately 15-20 minutes, until the internal temperature reaches 165 degrees F. Serve hot.

* To make ahead/freezer meal - After coating each chicken kiev, place in an oven- and freezer-proof baking dish or gallon sized freezer bag; then freeze. When ready to prepare, bake from frozen in preheated oven for 25-35 minutes or until the internal temperature reached 165 degrees.

Ingredients

• One bottle of your favorite Italian salad dressing*
• 6 frozen boneless, skinless chicken breasts

To freeze: Put frozen chicken breasts in a freezer bag. Pour the Italian dressing over the chicken. Squeeze the air out of the bag and seal it up. Freeze.

To thaw and bake:

• Quick Method: Pull frozen chicken out of the freezer and run the freezer bag under cold water to thaw slightly. Pour all the contents of the bag into a 9×13-inch baking dish. Cook at 350 degrees for 45 to 60 minutes.
• Longer Marinating Method: Pull frozen chicken out of the freezer, stick the bag in a bowl and let it thaw in the refrigerator for up to 24 hours. Pour all the contents of the bag into a 9×13-inch baking dish. Cook at 350 degrees for 45 to 60 minutes or grill until done.
• Crock Pot Method: Pull frozen chicken out of the freezer and run the freezer bag under hot water to thaw slightly. Pour all the contents of the bag into the crock pot and cook on high for 4-6 hours, until thoroughly cooked through.

This is delicious served over rice with steamed vegetables on the side. Serves 4-6.
*Want to change things up a bit? You can also use barbecue sauce or any other favorite salad dressing.

Ingredients
1 box wild rice with seasoning packet
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 small can mushrooms, drained
6 boneless skinless chicken thighs, uncooked
1 cup slivered almonds

Directions
1. Mix together rice with seasoning packet, both cans of soup, and water.  Stir in mushrooms.
2. Pour in to 8X8 freezer dish, I use the foil pans.  Top with 6 chicken pieces and sprinkle with slivered almonds.
3. Double wrap in heavy duty foil, label and freeze.
Cooking Instruction: Thaw and bake uncovered at 350 for 1 hour until chicken juices run clear and rice is tender.
 

4oz spaghetti
3 slices bacon, chopped
1/2 cup onion chopped
1 clove garlic minced
3 Tbs flour
1 16oz can tomatoes, cut up, undrained
1 10oz can mushroom soup
1/2 cup milk
1 cup American cheese
2 cups chicken, chopped and cooked
1 10oz frozen peas
1/2 cup Parmesan cheese, grated

Cook spaghetti
In a saucepan, cook bacon, onion, garlic till bacon is crisp - blend in flour
add undrained tomatoes, soup & milk
cook and stir till thickened & bubbly, add cheese
stir in spaghetti, chicken & peas
pour in 2 1/2 quart casserole dish, top with Parmesan

Bake at 350 for 45 min
serves 8

1 cup cubed cooked chicken
1/4 cup chopped celery
1/4 cup chopped onion
2 tsp vegetable oil
2 Tbsp soy sauce
1 tsp ground ginger
1 can cream of condensed chicken soup
2 cup cooked rice
1/2 cup chow mein noodles

In a large skillet, saute chicken, celery and onion in oil until chicken is no longer pink and vegetables are tender. Add soy sauce and ginger; cook and stir for 1-2 min. Add soup; cook and stir until bubbly. Stir in rice.

Transfer to a greased 1qt baking dish. Cover and bake at 350 for 25 minutes or until heated through. Uncover; sprinkle with noodles. Bake 5-10 min longer or until noodles are crisp.

Yield: 3-4 servings

1 cup chicken broth
1 tsp curry powder
1/2 tsp paprika
1 pkg (6oz) long gain and wild rice mix
1/2 lb fresh mushrooms, sliced
10 oz fresh peal onions, cooked
1/2 med green pepper
3-4 lbs chicken, cut up

Curry Sauce
1 carton (8oz) plain yogurt
1/2 cup ricotta cheese
1/3 cup chutney
1 Tbs flour
2 tsp curry powder
2 tbs slivered almonds

In an ungreased 13in x 9in x 2in baking dish, combine both, curry powder, paprika and contents of rice seasoning mix. Top with rice, mushrooms, onions and green pepper. Arrange chicken pieces over top. Cover and bake at 425 for 50 min.

Meanwhile, in a blender o food processor, combine yogurt, ricotta, chutney, flour and curry powder; cover and process until smooth. Pout over chicken. Sprinkle with almonds. Increase temperature to 475. Bake, uncovered, for 5-10 min o until bubbly and golden brown.

Yield: 4-6 servings

4 boneless, skinless chicken breasts halves
1/2 tsp salt
2 Tbs flour
1 Tbs olive oil
1 med onion, chopped
2 bell peppers, coarsely chopped (we leave these out)
2 clove garlic, minced
1 Tbs curry powder
1/2 tsp dried thyme
1 can (16 oz) diced tomatoes (we use a fresh tomato to two!)
1/4 cup chicken broth

Cut the chicken breast crosswise in half. Season with 1/4 tsp of salt. Lightly coat with the flour, patting off the excess. In a large pan, heat the oil over medium heat. Add the chicken and cook for 3 min on each side, or until lightly browned but not cooked through. Remove the chicken to a plate.

Add the onion and bell peppers to the pan. Cook, stirring frequently, for 5 min, or until softened. Stir in the garlic, curry powder, thyme and remaning 1//4 tsp salt. Cook for 1 min, stirring constantly. Add the tomatoes (with juice) and broth and bring to a boil. Reduce the heat and simmer for 5 min.

Return the chicken to the pan, pussing it down into the sauce. Bring to a boil. Reduce heat and partially cover the pan. Cook for 10 to 15 min, or until the instant-read thermometer inserted into the thickest portion of the chicken registers 160 degrees and the juices run clear.

Makes 4 Servings

1/2 Cup Teriyaki Marinade
1 Can (8oz) Pineapple Tidbits, Undrained
2 tsp Minced Ginger
3 Garlic Cloves, Finley Chopped
1/4 Cup Green Onions, Chopped
2 Tbs Vegetable Oil
1 Package (14 oz) Frozen Stir-fry Vegetables
1 Lb Chicken, Cubed
1 Can (14 oz) Bean Sprouts
1 Can (8 oz) Water Chestnuts

1. Stir together teriyaki sauce, pineapple with juice, ginger, garlic and green onion in small saucepan. Heat to a boil; reduce heat and simmer 5 minutes.
2. Heat 1 Tbs oil in large skillet or wok over high heat. Cook and stir vegetables about 4 minutes or until crisp tender. Remove from skillet; set aside.
3. Pour remaining 1 Tbs oil in skillet. Cook and stir chicken about 4 minutes or until no longer pink. Add cooked vegetables back to skillet. Stir in bean spouts, water chestnuts and prepared sauce; heat through. serve with rice noodles, if desired.

Prep Time 30 min.
Total Time 30 Min.
6 Servings (1 cup each)

4 cups cooked chicken
1 can chicken broth
2 cans cream of chicken soup
1 16oz bag of frozen vegetables
2 cups bisquick
1 1/2 cups milk
1/2 teaspoon thyme
1/4 teaspoon sage

Lay chicken in casserole pan.
Warm vegetables, soup, broth, in sauce pan, then pour over chicken.
Mix bisquick, milk and spices, then pour over chicken and vegetable mix.
Bake at 350 for 30-40 minutes until crust is browned.

*works well if you buy the pre-cooked rotisserie chicken.
Broccoli and cauliflower are good.

4 c. cubed or shredded cooked chicken
2 c. celery
2 Tbsp grated onion
1 c. almonds, toasted
1 c. grapes
1 c. pineapple chunks or tidbits
2 c. mayonnaise
Salt and pepper

Mix in order given and chill overnight. This enhances the blend of fruit, chicken,almonds, and vegetable flavors. Serve in lettuce cups, on a tomato (cut and spread),in a pineapple hollowed out and cut in half lengthwise, or on croissants. The possibilities are endless. Yield: 12 servings.

2 egg whites
3 Tbs milk
3 1/2 c cornflakes
16 oz chicken

Preheat oven to 400
Cut chicken into nugget size pieces
whisk egg and milk together in a small mixing bowl
place cornflakes in a plastic bag and crush
dip chicken in egg mixture, then shake with cornflakes to coat.
put coated chicken on a baking pan and in oven a bake for 15 minutes.

1/4 cup sliced almonds
4 boneless, skinless chicken breasts halves
1/2 tsp salt
2 Tbs flour
1 Tbs oilve oil
1 med onion chopped
2 bell peppers, chopped
2 cloves, minced
1 Tbs curry powder
1/2 tsp thyme
1 can (16 oz) diced tomatoes
1/4 cup chicken broth

1. cook almonds in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool.
2. ct chicken breast crosswise in half. season with 1/4 tsp of salt. lightly coat with the flour patting off the excess. In a large skillet, heat the oil over medium heat. add the chicken and cook for about 3 min on each side, or until lightly browned but not cooked through. remove the chicken to a plate.
3. add the onion and bell peppers to the pot. cook stirring frequently, for 5 minutes, or until softened. stir in the garlic, curry powder, thyme, and remaining 1/4 tsp salt. cook 1 min, stirring constantly, add the tomatoes 9with juice), and broth and bring to a boil. reduce the heat and simmer for 5 min.
return the chicken to the pot, pushing it down into the sauce. bring to a boil. reduce heat and partially cover the pot. cook for 10 to 15 min., or until chicken cooked. sprinkle with almonds.

12 oz chicken cubed
1 cup water
2 Tbsp soy sauce
1 Tbsp cornstarch
2 Tbsp oil
10 green onions sliced
1 cup mushrooms sliced
12 cloves garlic
1 can sliced water chestnuts

hot rice optional

1. Place chicken in plastic bag, add water and soy sauce. Refrigerate for 30 min.
2. Drain the chicken, reserve the liquid in the bag, add cornstarch to bag and mix, set aside.
3. Pour oil into large skillet. Heat over medium heat. Add chicken, onions, mushrooms and garlic.
4. When chicken is no longer pink add water chestnuts and liquid from bag. Cook and stir until thick and bubbly.

2 cups uncooked egg noodles
1 package frozen vegetables
3 Tbs butter
3 Tbs flour
1 tsp salt
1/2 tsp ground mustard
1/4 tsp pepper
2 cups milk
1 1/4 cup (5 oz) shredded swiss cheese
3 cups cubed cooked chicken
1/2 cup slivered almonds

Cook noodles according to package directions; drain. Cook frozen vegetables according to package directions; drain. Place noodles and vegetables in a large bowl; set aside.
In a saucepan, melt butter. Stir in the flour, salt, mustard and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat;stir in cheese until melted. Add the turkey ;pour over noodle mixture.
Transfer to a greased 1 1/2 qt baking dish. Sprinkle with almonds. Bake, uncovered, at 350 for 20-25 minutes or until heated through.

4 c. diced raw (yes, raw) chicken or turkey (4-5 chickenbreasts)
3 c. diced celery
4 tablespoons diced onion
1 c. slivered almonds
1 1/2 c. mayonnaise
2 cans cream of chicken soup
2 t. salt
2 t. lemon juice

Mix together. Bake uncovered at 350 for 30 minutes or until chicken is fully
cooked. Serve with croissants.
(This should fit in a 9 X 13 pan.)

6 chicken breasts
1 cup brown sugar
dash of garlic salt
7/8 cup soy sauce
1/2 oil oil
1/2 cup water

put in crock pot and cook for 5 hours on high
serve over rice

Ingredients (for two people - adjust for more people or different appetites):
2 hard rolls
6 slices of bacon
2 boneless, skinless chicken breasts
Ranch dressing
2 slices of swiss cheese
Lawry's Season Salt

Season chicken breasts to taste with Lawry's. Grill until done (165 deg. F) on George Foreman or traditional grill. While chicken is cooking, microwave bacon until crisp (about 3 minutes for 6 slices). Drain cooked bacon. The best way to melt cheese and minimize drips is roll, ranch dressing, cheese, chicken, bacon, roll.

(adapted from Paula Deen)

2 pkg (10oz each) Frozen. Chopped Spinach, Thawed
6 Chicken Breasts, cooked and shredded
2 Cans Cream of Mushroom Soup
1 Cup Mayonnaise
1 Cup Sour Cream
2 Cups Grated Cheddar Cheese
1/3 Cup Lemon Juice
1/2 tsp. Salt
1/2 tsp. Pepper
2 Tbsp. Dried Minced Onion
1 tsp. Garlic Powder
1/2 Cup Parmesan
1/2 Cup bread crumbs
2 Tbsp. Butter

Blot spinach with a paper towel to remove excess moisture.

In a large bowl, combine mayo, sour cream, soup, cheddar cheese, lemon juice and spices. Stir in Spinach, and then chicken. Pour into a greased 9x13 casserole dish. Sprinkle with Parmesan and bread crumbs. Dot with butter. Bake at 350 degrees for 30 minutes, until bubbly.
This can be made ahead of time and refrigerated for up to 2 days. Can also be frozen. If frozen, allow to thaw in fridge for 24 hours before baking. Recipe can also be cut in half.

* Can also use French Fried Onions on top- it’s DELICOUS!

1 package chicken salad dressing mix
6 cups lettuce
1 cup chopped tomatoes
1 cup fresh bean sprouts
1 cup snow peas
1 cup cashews
2 to 3 cups cooked chicken
1 bunch green onion, sliced diagonally

prepare salad dressing mix according to package directions.
toss all remaining ingredients in a large bowl. top with dressing and toss.
serve immediately.

prep time: 15 min
ready in 15 min
serves 3-4