Egg Drop Soup
from: http://baskersfunfoods.blogspot.com/2008/05/egg-drop-soup.html

4 cups chicken broth
1 tbsp. corn starch
3-4 drops yellow food coloring (optional)
2 eggs, beaten

I would also throw in a handful of corn niblets, even better if you have some left over from last night!

Set aside 1/2 cup broth, bring the rest of it to a boil. Whisk together reserved broth and corn starch, then whisk that into the boiling broth. Add food coloring. Drizzle the beaten eggs over the soup, stir gently to break it up, and serve. Garnish with green onion or chives, if desired. Easy and delicious!

found this over at www.cooks.com.

1/2 c. flour
3/4 tsp. seasoned salt
6 boneless chicken breast halves
1 stick (1/2 c.) butter
1 c. orange juice
1 tbsp. fresh parsley, chopped
Salt to taste
1 tbsp. cornstarch
1/4 c. brown sugar
1/4 c. honey
1/4 c. lemon juice
1/4 tsp. ginger
1 can mandarin oranges
1 tbsp. butter
1/2 c. almonds, sliced
1 tbsp. soy sauce
Combine flour and seasoned salt. Evenly coat each piece of chicken with mixture. Melt stick of butter. Brush small amount over bottom of rectangular baking dish. Place chicken in a single layer. Brush each piece with melted butter. Bake chicken at 350 degrees F. 1 hour.Combine orange juice, brown sugar, honey, cornstarch, lemon juice and ginger in a saucepan. Place over medium heat and bring to a boil, stirring constantly until sauce is thick and smooth. When chicken has cooked, spoon sauce evenly over each piece. Sprinkle mandarin oranges over all and bake 15 minutes more. Saute almonds in 1 tablespoon butter until light brown. Lightly salt. Sprinkle almonds and parsley over all. Serve with rice.

4 frozen boneless skinless chicken breasts
1 pkg dry Italian Dressing mix
1 cup water

Combine in your handy dandy crock pot and cook on LOW for 8-10 hours.  The meat is very moist and excellent served with rice, veggie, and homemade bread (with jam of course).

2-3 cups shredded chicken (2 cans of canned chicken or shredded rotisserie chicken or whatever leftover chicken you have)
4 stalks celery (chopped)
1/2 c. mayo
1 T.  lemon juice
2 boiled eggs (chopped)
salt & pepper to taste

Serve on bread or on a lettuce leaf – enjoy!

3 or 4 chicken breasts (1 lb.) or pork chops (1 lb.)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 c. uncooked rice
salt & pepper
3-4 c. milk to cover meat

Combine rice and soups and pour over meat in 9×13 pan, salt & pepper to taste, then milk.  Cover dish and bake 350* until done (an hour?).

I found this recipe the other day and it was good.

Lg can chicken (drained)
small jar chopped pimiento (drained)
Lg can mushrooms stems & Pieces (drained)
1 can cream of mushroom soup (or whatever “cream of” you like)
1 can milk (use soup can)
1-1/2 c. macaroni noodles (uncooked)
2 c. sharp cheddar cheese
salt and pepper

mix all ingredients together in casserole dish, cover and bake 350* 1 hr.

3 lbs. boneless skinless chicken breast (I used 3 cans of Kirkland chicken breast)
1 cup onions
1 can mild diced green chiles
1 can sliced olives (chopped)
18 corn tortillas, medium
3 cups enchilada sauce (I used the recipe I previously posted here)
5 cups colby and monterey jack cheese, shredded

Preheat oven to 350 degrees.
Boil the chicken in water until done. Drain & chop into small pieces. (skip this step with the canned chicken breast!)
Chop onion and add to the chicken along with the diced green chiles and olives.
Spray a 13×9″ pan with cooking spray.
Dip tortillas in the enchilada sauce one at a time, making sure they are completely covered with sauce.
Layer covered tortillas in the bottom of the pan, it should take six.
Add a layer of chicken mixture then cheese. You don’t want the tortillas to be completely covered with any one of the ingredients but you should put about half of the chicken mixture & about 1/3 of the cheese.
Add a another layer of the tortillas dipped in sauce.
Press down gently all over the pan.
Add the remaining chicken mixture and cheese.
Add remaining layer of tortillas dipped in sauce & press down gently again all over the pan.
Add the remaining cheese on the top.
Bake for 30-45 minutes, until cheese is bubbly, starting to brown and the casserole is hot all the way through.

Number of Servings: 16

This was so great for our family and we were able to get three meals out of it. I poured more enchilada sauce over the leftovers prior to reheating and it was GOOD. Serve with corn or green salad and a big glass of milk!

from my church cookbook

3 c. chopped cooked chicken
1/2 c. slivered almonds
1 c. chopped celery
1/2 c. green grapes, halved
1 (8-oz.) can water chestnuts
1 (4-oz.) can sliced black olives
4 green onions, sliced
1/2 c. sour cream
1/2 c. mayonnaise
1 pkg. wheat tortillas

Combine chicken, almonds, celery, grapes, water chestnuts, olives, and green onions in a bowl. Add mixture of sour cream and mayonnaise. Toss together. Spoon 1/2-3/4 cup of mixture on each of the tortillas, roll, and serve.
Yield: 6-8 servings

I have had this salad served on croissants at many a bridal/baby shower. It is so light and tasty. Each ingredient adds its own different texture. It is a perfect spring/summer salad for gatherings and is great leftover for a quick sandwich.

I found this in my Fix It and Forget It cookbook

1-1/2 c. sliced carrots
1 large green pepper, chopped
1 medium onion, chopped
2 T. quick-cooking tapioca
2-1/2-3lb. chicken, cut into serving-size pieces
8 oz. can pineapple chunks in juice
1/3 c. brown sugar
1/3 c. vinegar
1 T soy sauce
1/2 t. instant chicken bouillon
1/4 t. garlic powder
1/4 t. ground ginger (or 1/2 t. freshly grated ginger)
1 t. salt

Place vegetables in bottom of slow cooker. Sprinkle with tapioca. Add chicken.

In a separate bowl, combine pineapple, brown sugar, vinegar, soy sauce, bouillon, garlic powder, ginger, and salt. Pour over chicken.

Cover. Cook on Low 8-10 hours.
Serves 6
Serve over cooked rice.

This was a great dish and so easy to prepare! It had a sweet taste but not too much so and the chucks of pineapple made it perfect.

2 cups water
4 cups broccoli
1 pkg Rice Pilaf (I used Zatarain’s)
1/4 cup butter, divided
1 pound boneless skinless chicken breast, cut into 1-inch strips
1 t. minced garlic
1/4 t. salt
1 medium carrot, shredded
2 T lemon juice
1/2 t. grated lemon peel, optional

In a large saucepan, combine the water, broccoli, rice mix with contents of seasoning packet and 2 tablespoons butter.  Bring to a boil; reduce heat.  Cover and simmer for 10-15 minutes or until the water is absorbed.

Meanwhile, in a large skillet, saute the chicken, garlic and salt in remaining butter until juices run clear.  Add the carrot, lemon juice and lemon peel if desired; cook and stir for 1-2 minutes or until heated through.  Stir into rice mixture.

Yield:  4 servings

I made this dish tonight and it was so good!  It was quick and easy to prepare and my 3-year old daughter plowed through her first helping before the prayer was even finished!