Italian Chicken and Potatoes

4 medium potatoes

1 1/2 tsp Italian seasoning, divided

1/2 tsp garlic salt

6 boneless skinless chicken breasts

1/2 cup Italian dressing

1/4 cup grated parmesan cheese

1 T flour

salt and pepper to taste

 

Grease a 9x13 pan or slow cooker.  Cut potatoes in 1/2” squares and place in pan.  Sprinkle with 1 tsp Italian seasoning.  Place chicken on potatoes and sprinkle with remaining seasoning, salt and pepper.  Mix dressing, parmesan cheese and flour together and spoon over top of chicken.  Bake 25-30 minutes.  Sprinkle with additional parmesan cheese if needed.

Baked Creamy Chicken

1/2 envelope Italian salad dressing mix

2 T butter

4 chicken breasts

1 can mushroom soup

1/2 (8 oz.) cream cheese with chives

1/2 cup chicken broth

1 cup rice

 

Reserve 1/2 tsp dressing mix.  Combine remaining mix with butter.  Brown chicken in this mixture then place in baking dish.  Mix soup and cream cheese.  Stir in broth.  Spoon over chicken.  Bake uncovered for 1 hour at 325 degrees.  Baste during cooking.  Cook rice with 1/2 tsp dressing mix.

Trace’s Favorite Ranch Chicken

6 boneless skinless chicken breasts

1/2 cup teriyaki sauce

1/2 cup ranch dressing

1 cup grated cheese

3 chopped green onions

3 oz. bacon bits

 

Preheat oven to 350 degrees.  In a large pan brown the chicken breasts 4-5 minutes on each side until light brown.  Place chicken in a 9x13 baking dish.  Brush with teriyaki sauce then spoon on ranch dressing.  Sprinkle cheese, onions, and bacon bits on top.  Bake 25-35 minutes our until chicken is no longer pink.  Great for company!

Grammie’s Chicken Cordon Bleu

4 boneless skinless chicken breasts

4 thin slices of ham

4 slices of swiss cheese

1 can of cream of mushroom soup

1 pint of sour cream

 

Pound Chicken until thin.  Place 1 slice cooked ham and 1 slice cheese on top.  Roll up and secure with a toothpick.  Place in a grease baking dish.  Mix soup and sour cream and cover chicken rolls.  Bake at 325 degrees for 50-60 minutes.  Serve with baked potatoes, the sauce is good over top.

Parmesan Chicken

5-6 boneless skinless chicken breasts

2-3 eggs, beaten

seasoned bread crumbs

parmesan cheese

1 (28 oz.) spaghetti sauce

Mozzarella Cheese

Spaghetti, cooked

 

Mix bread crumbs in parmesan cheese in a bowl.  Dip chicken in eggs, then in crumb mixture.  Brown in a buttered skillet.  Add spaghetti sauce.  Simmer 15-30 minutes.  Cover with cheese until melted.  Serve over cooked spaghetti.

Poppy Seed Chicken

8 chicken breasts, cooked, diced

2 cans cream of chicken soup

2 T poppy seeds

8 oz. sour cream

30-40 Ritz crackers

2 T melted butter

 

Mix sour cream and soups.  Grease a 9x13 pan.  Layer cooked chicken chunks, then sour cream mixture.  Crush crackers into crumbs and sprinkle on sour cream mixture.  Sprinkle poppy seeds over top.  Drizzle melted butter over the top.  Bake 30-40 minutes at 350 degrees.

Cashew Chicken

2 lbs. chicken breasts, cubed

2 cups chicken stock

3/4 cup cashews

1/4 cup corn starch

1/4 cup soy sauce

2 T sugar

1/4 tsp salt

1/4 tsp oil

1/2 cup chopped celery

1/2 cup chopped onion

Cooked Rice

 

Mix cornstarch, soy sauce, sugar and salt.  Add chicken to coat.  In a wok, brown cashews, remove from the pan.  Cook celery and onion for 3 minutes, take out and cook the chicken.  Add chicken stock and simmer until thickened.  Add nuts, onions and celery.  Serve over rice.

Suzie’s Chicken Enchiladas

2 cups diced cooked chicken

1 onion, chopped

1/2 lb Monterey jack cheese, grated

2 dozen tortillas

1 pint sour cream

2 cans of Cream of Chicken Soup

1 (4 oz.) can of green chilies

 

Mix chicken, onions and cheese.   Fill tortillas, roll up and put in a greased baking dish.  Mix sour cream, soup and green chilies and heat in the microwave.  Pour over top of tortillas.  Bake for 30 minutes at 350 degrees.

Yogurt Chicken

2 cups crushed Ritz crackers

3 T parmesan cheese

2 tsp garlic salt

1 tsp seasoning salt

6 boneless, skinless chicken breasts

1 cup plain yogurt

 

Mix cracker crumbs, parmesan and salts in a pie pan or bowl.  Dip chicken pieces in yogurt to coat and then dip into crumb mixture.  Place on a cookie sheet and bake uncovered for 1 hour.

Bobbi’s Devilish Diamonds

1 1/2 cup chopped almonds

1/4 cup sugar

4 T butter

1 can sweetened condensed milk

2 T butter

2 tsp vanilla

1/2 cup coarsely chopped almonds

1 cup chocolate chips

 

Combine 1 1/2 cups almonds and sugar in a blender until tiny.  Melt 4 T butter and pour over almond mixture.  Press firmly into the bottom of a 9x9 pan.  Bake at 350 degrees for 17 minutes.  Meanwhile over medium-low heat, combine sweetened condensed milk and 2 T butter.  Stir constantly until boiling.  Add in vanilla.  Pour over baked crust and bake for 12 minutes or until golden brown.  Meanwhile set aside 1/2 cup coarsely chopped almonds and 1 cup chocolate chips.  Remove dessert from the oven and immediately  sprinkle with chocolate chips.  Allow to sit only long enough to melt so you can spread it.  Spread over entire mixture and top with chopped nuts.   Refrigerate 4 hours.  Cut into small squares and enjoy!