Chicken Mushroom Crepes Filling

1/2 lb. fresh mushrooms- sliced (or 1 6-8 oz. can mushrooms)
4 tbsp. butter
1/3 cup chopped onion
4 tbsp. flour
2 cups milk
2 tbsp. dry Italian dressing mix
1/8 tsp. pepper
1/2 cup sour cream
3 tbsp. cooking sherry
2 cups cooked chicken
3 tbsp. fresh parsley (or 3 tsp. dry parsley), 1 tbsp. reserved for garnish

Saute onions in the butter over medium heat till soft, then add mushrooms and cook or a couple minutes. Sprinkle flour in and stir till thickened. Reduce heat to low. Add sour cream and sherry. Simmer or about 10 minutes. Reserve 1 cup of this sauce for the topping.

Continue over low heat with remaining sauce and add chicken and 2 tbsp of the parsley. Heat through. Makes enough for 12 crapes with approximately 1/4 cup filling for each crepe.

Crepes:
1/2 cup milk
1 cup flour
2 eggs
1 Tbsp oil
1/4 tsp salt

Beat till mixed well.
Pour 2-3 Tbsp into a lightly greased skillet. Lift and tilt pan until batter covers the bottom. Cook until done.

Creamy Chicken and Rice

Rice (how ever much you like)
Chicken (enough for 9x13)
2 cans cream of chicken soup
1 cup sour cream
Parmesan cheese

Preparation:
Oven 350 degrees
Thaw chicken
Mix soup and sour cream in a bowl
Cook rice with enough time to finish before chicken is done

Directions:
Spread a thin layer of sauce on bottom of pan
Put in chicken
Pour rest o sauce over chicken and spread evenly
Sprinkle with Parmesan
Bake for 1 hour

White Cheddar Chicken Pasta

1 lb boneless skinless chicken breasts
1 teaspoon dried mustard
1 tablespoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 lb rotini pasta
2 tablespoons butter
2 tablespoons flour
2 garlic cloves (minced)
1 onion (diced)
1/4 cup chicken stock
1 tablespoon Dijon mustard
8 ounces white cheddar cheese (grated)
2 cups milk
1/2 tablespoon thyme
1/2 tablespoon oregano
crushed red pepper flakes (to taste)
Parmesan cheese

Step 1: In a small bowl mix together mustard, thyme, salt and pepper. Sprinkle evenly over both sides of the chicken breasts. Heat oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until golden brown and the internal temperature has reached 165 degrees. Remove from the pan and slice into strips.

Step 2: Cook rotini pasta according to package directions. While pasta is cooking melt the butter in a large skillet over medium heat. Add flour and mix well with the butter to combine. Add wine, garlic, onion, and Dijon mustard. Cook about 5 minutes. Reduce heat to low and slowly add milk stirring to combine. Cook until the mixture begins to chicken. Add white cheddar cheese and stir in into it has melted.

Step 3: Drain noodles and transfer them to a large serving bowl. Mix in white cheddar cause, add the chicken and toss until well combined. Season with thyme, oregano, and crushed red pepper flakes. Top with parmesan cheese while serving.
(Makes 6 Servings)

Breaded Parmesan Chicken

1/2 cup finely crushed herb-seasoned stuffing mix or Italian Bread Crumbs
3 tablespoons grated Parmesan cheese
1 tablespoon dried parsley
3 tablespoons butter
6 skinless, boneless chicken breast halves (or two breast fillets, cut thinner)

1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together.
3.In an 8x11 inch baking dish, melt the butter/margarine in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast.
4.Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through. Top with slice of Mozzarella Cheese and let melt in oven a few minutes. Serve with Pasta and spaghetti or marinara sauce. Enjoy!

Sweet & Sour Chicken

6 boneless skinless chicken breasts (cut into 1” cubes)
Flour
4 egg yolks
2 Tablespoons soy sauce
Oil
3 firm tomatoes (cut into 1 inch chunks)
2 onions (cut into 1 inch chunks)
1 green pepper (cut into 1 inch chunks)
1 can pineapple chunks (reserve juice for sauce)

Sweet and Sour Sauce-
1/2 cup white distilled vinegar
1/3 cup sugar
1/2 teaspoon salt
1/4 cup orange juice
1/4 cup pineapple juice
1/4 cup ketchup
2 tablespoons cornstarch

Step 1: Mix egg yolks and soy sauce with a bit of water. Roll the chicken in flour, egg, and then flour again. Deep fry the chicken in batches for 2-3 minutes, and drain on paper towels.

Step 2: Stir fry pepper and onions for about 1 minute so they are still crisp and colored. Remove from pan and set aside.

Step 3: Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10 minutes. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in until thickened.

Step 4: Add tomato and pineapple chunks to the sauce and heat thoroughly. Pour mixture gently over chicken. Pour your peppers and onions on and serve. (best served while chicken bits are crispy and vegetables are crunchy still)

Orange Chicken

Orange Sauce-
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (or white wine vinegar)
2 1/2 tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
1/2 teaspoon ginger root (minced)
1/2 teaspoon garlic (minced)
2 tablespoons green onion (chopped)
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 1/2 cups all purpose flour
1 eggs (beaten)
1/4 teaspoon salt
1/4 teaspoon pepper
Oil (for frying)

Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

Hawaiian Haystacks

2 10-ounce (283-g) cans cream of chicken soup
1/2-1 cup milk or water
2 cups chicken, cooked and cubed
5 cups cooked rice
toppings of your choice (may include grated cheese, pineapple, mandarin oranges, peas, green peppers, tomatoes, coconut, chow mein noodles, celery, cashews, green onions, olives, slivered almonds, water chestnuts, etc.)

Combine soup and milk or water in a saucepan. Add the chicken and simmer for 8 to 10 minutes until heated through.

Place a serving of rice on each serving plate. Pour chicken gravy on top. Stack ingredients of your choice on top of the rice.
Makes 8 servings.

Creamy Italian Chicken

4 boneless chicken breast halves
1 envelope Italian salad dressing mix
1/2 cube butter
½ cup water
4 oz. cream cheese (room temperature)
1 can condensed Cream of chicken or mushroom soup
1 4 ounce can mushroom stems and pieces drained (if you don’t like mushrooms, drain and chop finely or put in food processor – can’t taste them!)

Place chicken in bottom of crock-pot. Combine salad dressing mix and water. Pour over chicken. Cube butter into crock pot. Cover and cook on low for 3 hours. Pull chicken out of crock pot and cut into bite size pieces (might be able to cut chicken up before putting in crock pot – haven’t tried that, and recipe didn’t say.) In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms, pour over chicken. Cook one hour longer, or until juices run clear.
Serve over whole wheat pasta. (delicious!)

Chicken Stroganoff

4 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 ½ soup cans water
6 mushrooms, sliced
2 green onions, sliced
Sour cream, large dallop
Parsley flakes
Pepper to taste
Pasta-I think egg noodles work the best, but rotini, or shells is good, too.

Empty soup cans into crockpot. Add water, then whisk.
Add mushrooms and green onions. Add chicken breasts. Turn crockpot on low, cover and simmer all day.
A few minutes before serving, cook pasta. Stir into the crockpot sour cream, parsley, and pepper. Serve by spooning chicken stroganoff over pasta. -Juanita Sannar

Chicken Enchiladas

1 cooked chicken or chicken breasts (approx 3 lbs), shredded or cubed
1 can cream of chicken soup
1 cup sour cream
1 (4oz) can green chilis
Salt to taste
Approx 18 flour tortillas, soft taco size
1 small bottle green taco sauce
2 cups grated cheddar cheese
2 cups grated Monterey Jack cheese

Mix chicken, soup, sour cream, green chilis, cheese, and salt in a large bowl.

On a plate, dip both sides of each tortilla into a mixture or ½ taco sauce, ½ hot water. Place 2 tablespoons mixture onto tortilla. Roll and put into a greased baking dish (both ends of tortilla will be open). Sprinkle grated cheese on top. Cover with foil and bake at 350 degrees for 30 minutes. Makes 18-20. -Juanita Sannar

Rice Krispy Chicken

Rice Krispies (crunched)
1 cube melted butter
Chicken pieces

Dip chicken in melted butter, then dip in Rice Krispies. Put in casserole dish and bake at 350 degrees for 30-45 minutes (until brown). -Juanita Sannar

Creamy Italian Chicken

4 boneless chicken breast halves
1 envelope Italian salad dressing mix
1 cube butter
1/2 cup water
8 ounces cream cheese
1 can condensed cream of chicken or cream of mushroom soup undiluted
1 - 4 ounce can mushroom stems and pieces drained

Place chicken in bottom of crock-pot. Combine salad dressing mix and water. Pour over the chicken. Cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms, pour over chicken. Cook one hour longer, or until juices tun clear. Serve over pasta.

Swiss Chicken YUM-YUM!!!

5 Chicken breasts, split, skinned and boned
Salt
1 cup fine bread crumbs
2 beaten eggs
oil
3 Tbsp. butter
1 tsp. salt
1/4 cup flour
2 1/2 Milk
1/4 cup lemon juice
1 cup shredded Swiss cheese
1 avocado, sliced
1 tomato, sliced

Pound chicken 1/4 inch thick between waxed paper with mallet. Sprinkle with salt. Dip in beaten eggs and bread crumbs. Brown in 2 Tbsp. oil for two minutes on each side, (add more oil if needed) then set chicken aside. In pan melt butter. Add salt, pepper, and flour. Add milk, all at once and cook until thick. Remove from heat and add lemon juice. Pour half of sauce into 9 x 13 pan. Add chicken. Cover with remaining sauce. Bake, covered at 350 degrees for fifty minutes. Sprinkle with cheese, avocado, and tomato then cook for two minutes longer. Makes about ten servings.

Family's Favorite!

Mindy's Chicken Enchiladas

1 whole Chicken
or
2 to 6 chicken breasts
3 Med Onions
1 Bell pepper (grated)
1 can cream of chicken soup
1 small carton sour cream
1 small can mild diced chilies
1 pkg corn tortillas
1 pkg Monterey Jack cheese (grated)
1 envelope Enchilada sauce

Coarsely chop one onion, add 1 tsp. salt and cook chicken until tender. Shred chicken into bite sized pieces. Chop 2 onions and add to shredded chicken along with Bell pepper, soup, sour cream, chilies, and 2/3 of grated cheese. Mix together well.
Prepare Enchilada sauce as directed. Dip tortillas into Enchilada sauce one at a time, place 1/2 cup chicken mixture on each tortilla, roll up each tortilla and place into rectangular baking dish. Repeat until all the chicken mixture and tortillas are used.
Sprinkle the remaining cheese over the enchiladas, then pour the remaining enchilada sauce over the cheese. Bake uncovered in 350 degree oven for twenty minutes.

Chicken Crepes

Crepes:
4 eggs
1/4 tsp salt
2 Cups flour
2 Cups milk
1/2 Cup melted butter
In medium mixing bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with electric mixer or whisk until smooth. Beat in melted butter.
Refrigerate batter at least 1 hour. Cook on upside-down crepe griddle or in traditional pan. This is one of the thicker batters. You may want to add 1 to 2 Tbls of milk or water for thinner crepes in traditional pan. Makes about 30-35
Chicken filling:
1/4 Cup butter
3/4 Cup sliced mushrooms
1/2 Cup chopped green onion
2 1/2 C diced cooked chicken
1/2 C sherry (you can omit)
1/2 tsp. salt
dash of pepper
Heat butter in large skillet, add mushrooms and onions. Stir fry until onion is golden brown. About 10 minutes.
Add chicken, wine, salt and pepper. Cook over high heat until no liquid remains. Remove from heat.
Crepe Sauce
1/4 Cup flour
2/3 Cup sherry (can omit)
1 Cup condensed chicken broth,undiluted
2 Cups cream
1/2 tsp salt
1/8 tsp white pepper
1/2 Cup grated Natural Swiss Cheese (2 ozs)
In medium saucepan. Blend flour with sherry. Stir in chicken broth, cream, salt and pepper.
Over medium heat bring to a boil. Stir constantly. Reduce heat and simmer for 2 minutes. Add 1/2 of sauce (2cups) to chicken and stir in.
Put 1/4 cup filling on each crepe. Roll up and place seamside down in buttered 3 quart pan. Pour sauce over top, sprinkle with cheese on top. Bake at 425 degree for 15 minutes serves 6-8

Leftover Turkey Casserole

2 boxes Stovetop Stuffing
2 cups cooked turkey
gravy
mashed potatoes
1 cup cheddar cheese

Cook stuffing according to package directions. Place in bottom of 9X13 pan. Top with Turkey. Cover with gravy then mash potatoes and sprinkle with cheddar cheese. Cook at 350 degrees for approximately 25 minutes until heated through.

Turkey Casserole

bite size pieces of leftover turkey
2 cans cream of chicken soup
2 cups sour cream
1 large bag mixed veggies (defrosted, cauliflower, broccoli, carrots, yellow squash)
1 package frozen corn
1 package Stovetop stuffing
1/4 cup butter

Place bite size pieces of leftover turkey to cover bottom on 9X13 pan. Mix together cream of chicken soup and sour cream. Pour over turkey. Place defrosted veggies over turkey mixture. Top veggies with frozen corn and then with Stovetop.

Spread butter on top. Bake at 350 degrees covered for about 20 minutes. Then remove cover, bake 20 minutes until top is crunchy.

Turkey and Broccoli

1/2 cup sour cream
1 can mushroom soup
powdered garlic
salt and pepper to taste
1 tablespoon vinegar
1/2 cup nippy cheese, grated
1/2 cup mayonnaise
1 tablespoon lemon juice
3 cups turkey
2 cups broccoli
cooked rice

Put sour cream and soup in a pan to heat. Add pinch of garlic, salt, vinegar, and cheese. Stir slowly until cheese is melted and quite thick. Do not boil. Add mayonnaise and stir well. Add turkey and broccoli and heat through. Serve over rice.

Turkey Broccoli Quiche

1 - 9 inch pie shell, unbaked
3/4 cup fresh broccoli
2 Tablespoons finely chopped onion
1 Tablespoon butter
3/4 cup cooked turkey
1/2 cup shredded swiss cheese
3 eggs
1 1/4 cup half and half
1 teaspoon curry powder
1 teaspoon salt

In large skillet, over medium heat, cook broccoli and onion, stirring frequently, until tender. Drain. Sprinkle broccoli, onion, turkey, and cheese into pie shell.

In a medium bowl, beat eggs slightly. Beat in half and half, curry powder and salt. Pour egg mixture over turkey mixture. Bake at 435 degrees for 15 minutes or until a knife inserted into center comes out clean.

Hawaiian Chicken

4 to 6 Chicken breasts (or any section of chicken)
1 Can cream of chicken soup
1 small can crushed pineapple
1 green pepper (Bell) cut in rings
1/4 cup flour
1/2 to 1 tsp. salt
dried onion flakes to taste

Shake chicken and flour mixture together in bag. Brown chicken in small amount of hot oil. Place chicken in baking dish. Mix cream soup, onion flakes and pineapple, then pour over chicken. Cover and seal baking dish with aluminum foil. Cook in 400 degree oven for twenty minutes. The last ten minutes of cooking, stir in the green pepper rings and return to oven. You can use a second can of soup if you want more gravy. You can also use a larger can of pineapple if you like a stronger pineapple flavor. Serve over mashed potatoes or noodles.