{Chicken Strips}



Chicken Spinach Rotini Salad

1 bag of fresh spinach
3-4 boneless chicken breast halves (cooked, then shredded)
1 16 oz. bag rotini pasta
Toasted sesame seeds

Dressing:
1/2 Cup cider vinegar
1/2 Cup sugar
2-1/2 tsp. salt
1 tsp Accent
some shakes of pepper
several shakes of Salad Supreme

Chicken Rice Casserole

* 4 chicken breast halves
* 1 can cream of chicken soup
* ¼ can water
* ½ pkg Lipton Onion Soup mix
* ½ cup rice uncooked

Brown chicken using Pam. Mix a can of cream of chicken soup with ¼ can of water and ½ packet of Lipton Onion Soup mix. Pour over chicken along with ½ cup of rice. Bake at 350 for 1 hour.

Chicken Salad Sandwiches

2 cans chicken
¼ cup diced celery
¼ cup diced green onions
¼ cup sour cream
1 cup mayonnaise
1 ½ tsp. ground Tarragon
Salt & pepper to taste
Almonds (optional)

Drain the chicken. Mix all other ingredients together. Makes 12 sandwiches/croissants or approx 20 small croissants. (It really makes a difference if everything is finely chopped)

Chicken Tortilla Bake

* 2 Chicken Breast Halves - cooked and shredded
* 1 Can Cream of Chicken Soup
* 1 Can Diced Green Chilies
* Onion
* Cilantro
* 1 Cup Chicken Broth
* 2 Cups Grated Cheddar Cheese
* Flour Tortillas

Preheat oven to 350 degrees. Spray pan with Pam. Line pan with tortillas. Mix everything but the cheese. Layer chicken mix, then cheese twice. Bake for 30 minutes.

Smokey Lemon Pepper Chicken

Bacon
4 Chicken Breasts
Lemon Pepper Seasoning
1 Can Cream of Chicken Soup

Place chicken in crock pot, sprinkle with lemon pepper. Place bacon slices on top of chicken. Pour soup on top of layers, & cook on low for 5 hours. Serve over rice or noodles.

Sour Cream Chicken Enchiladas

* 1 lb chicken breasts, diced
* 1 medium onion chopped
* 1 T vegetable oil
* 8 flour tortillas, softened
* 1 ½ C grated Monterey jack cheese or Mexican
* ¼ C butter
* ¼ C flour
* 1 15 oz can chicken broth
* 1 C sour cream
* 1 4 oz can chopped green chilies

Cook chicken & onion in oil over medium high heat until chicken is just done. Divide cooked chicken between tortillas add 1 ½ T cheese to each. Roll enchiladas & place seam side down in lightly sprayed dish. Melt butter in a medium saucepan, stir in flour until smooth. Stir & cook until bubbly; gradually whisk in broth then bring to boil, stirring frequently. Remove from heat; stir in sour cream & chilies; pour sauce over enchiladas. Top with remaining ¾ C cheese & bake at 400 for 20 min.

Chili Lime Chicken Kabobs

3 Tbls. olive oil
1-1/2 Tbls. red wine vinegar
1 lime, juiced
1 tsp. chili powder
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
(I also added some chopped fresh cilantro)
1 pound skinless, boneless chicken - cut into 1 1/2" pieces
skewers

Directions:

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce and stir to coat. Cover, and marinate in the fridge for at least 1 hour.

2 Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade. (soak wooden skewers in cold water first to help prevent them from catching fire)

3. Grill skewers for 10 to 15 minutes or until the chicken juices run clear.

Roast Lemon Chicken Soup

1 Rotisserie Chicken (lemon or garlic flavor)
1 Celery Stick, diced
1 large Carrot, diced
1 bunch green onions, sliced
4 cups water
4 chicken bouillon cubes
2 Tbls. Zest from lemon
juice from 1/2 lemon (or less if lemon is big)
1 tsp. tarragon
1/2 tsp rosemary
15 small, round 4-cheese ravioli
Add 1 - 2 cans of chicken broth as needed at the end

Simmer water, bouillon, celery, carrots, onions until veggies are tender. Add lemon zest, tarragon, and rosemary. Tear chicken into pieces and add to soup. Add ravioli and cook for 2-1/2 minutes (or as directed on package)