Multiple Dishes using Chicken
4 lbs. boneless skinless chicken breasts
Slice each chicken breast into thin strips and saute in a pan with stick margarine. Season the chicken with salt, pepper, garlic powder and onion powder.
Stir to keep from over browning, cook until tender. This is your basic chicken for the dishes.
Chicken Alfredo Roll-Ups
20ct corn tortillas
small can sliced mild green chilies
2 jars Alfredo sauce
1/2 cup grated Parmesan cheese
2 cups chicken
Warm tortillas in 3 tablespoonful oil in small saucepan. Do not overheat, the tortillas will get hard, and you don't want this to happen. Heat just to
bubbling around the edges. Repeat with each tortilla until all 20 are warm. Use a glass baking dish, 11x14 rectangle, lay one tortilla out, add a couple
of strips of chicken and about a teaspoonful of chilies, roll up and slide to one end of pan. Repeat this step until all tortillas are rolled. Open both jars
of Alfredo sauce and empty into saucepan. Add salt, pepper and a tablespoon of margarine, heat until warm. Pour over tortillas, sprinkle Parmesan cheese
on top and bake in oven for 20 minutes at 350 degrees.
10 ct large flour tortillas
2 bell peppers
large sweet yellow onion
8 oz. package shredded cheddar cheese
1 to 1&1/2 cups chicken
Slice bell peppers and onion, saute in small skillet until tender, using a small amount of oil or margarine. Remove tortillas from package, lay on plate and
cover with kitchen towel, microwave about 1 minute to heat. If your chicken has been refrigerated, warm in microwave or skillet. Arrange chicken, onions
and peppers, cheese and sour cream in center of tortillas, roll up and enjoy!
Chicken, Broccoli & Rice
2 crowns fresh broccoli
2 cups chicken
1 & 1/2 cups instant rice
1 lb. velveeta, chopped into cubes
1 can cream of chicken soup
2 & 1/2 to 3 cups chicken broth
Wash broccoli and separate into small bunches, boil in saucepan for about 30 to 40 minutes, until tender. Drain completely and set aside. Use a glass
11x14 baking dish, pour rice in bottom. Add chicken, cream of chicken soup, velveeta, broccoli and chicken broth, mix well, making sure all ingredients
are covered with liquid. Cover with foil and bake in oven for 30 minutes at 350 degrees.
1 lb package spaghetti noodles
1 large can spaghetti sauce, flavored with meat
1 & 1/2 cups chicken
8 oz package shredded colby/monterrey jack cheese mixture
Boil spaghetti noodles in large dutch oven until tender. Drain completely, add small amount of oil or margarine to noodles to prevent sticking together.
Pour spaghetti sauce over noodles and toss to mix. Stir in chicken, pour into baking dish. Top with shredded cheese and then parmesan cheese, bake in
oven for 15 to 20 minutes, until cheese is melted. Serve with garlic toast.
BBQ Chicken Sandwiches
1/2 cup chicken per sandwich
Kraft honey bbq sauce
sliced pepperjack cheese
onion rolls or hamburger buns
Put chicken in skillet and cover with bbq sauce, heat thoroughly. Lay buns on cookie sheet, separate tops and bottoms, add a slice of pepperjack cheese
to each piece, top and bottom, heat in oven until cheese is melted and buns are warm. Remove from oven, arrange chicken on bun, serve while warm.
Thank you so much Karen for compiling these great recipes for all of us! You can thank Karen by visiting her ehow site HERE