Chicken Salad Sandwiches

Credit: Lori Frost

Ingredients:

• 3 cans of cooked chicken breasts {like you find tuna in, except bigger!}
• 2 c seedless grapes, sliced
• 1 c mayonnaise
• 1 t salt
• 4 T sugar
• 1 1/2 t curry powder
• 1 c roasted almonds, sliced {or cashews... nuts are optional}
• Bread or croissants
  

Directions:

1. Open and drain the canned chicken. Empty into a large bowl and finely shred with a fork. This is an important step!
   
2. Add the sliced grapes to the chicken and mix around. Make sure this balance of chicken and grapes is enough for you... we like lots of grapes in ours.
3. In a smaller bowl, combine the mayonnaise, salt, sugar, and curry powder. Mix well and pour over the chicken mixture. Mix until well coated.
4. Place in the refrigerator for 30+ minutes to allow all of the flavors to blend together. {If you can't let it chill before eating, it'll still be delicious, so don't worry.}
5. When you're ready to eat, make each sandwich by taking the bread and generously spreading on chicken salad, then sprinkling the almond pieces on top, and placing the other piece of bread on top. :) Mmm...

*This is often served at wedding receptions, bridal and baby showers, etc. We love it ANYTIME, though.

Teriyaki Chicken and Rice

Credit: Chelsea Bennett

Ingredients:

• 3 boneless, skinless chicken breasts
• 1/2 c teriyaki sauce of coice
• 1/2 c gourmet sauce
• Rice, prepared

Directions:

1. Cook chicken in Pam sprayed frying pan. Once cooked, cut chicken into 1" slices.
2. Carefully wipe down your pan. Combine the sauces in the pan and add the sliced chicken.
3. Heat through and serve over individual rice bowls. Feel free to add steamed broccoli, mandarin oranges, and cashews to the mix!
   

Cream Cheese Chicken

Credit: Amber Wardell

Ingredients:

• 3-4 boneless, skinless chicken breasts
• 1 (8 oz) package cream cheese, cubed
• 1 packet Food Seasons Italian dressing mix
• 1 can cream of chicken soup
• Frozen broccoli {regular or steam-able}
• Rice
  

Directions:

1. Place chicken in crock pot.
   
2. Layer on top in this order: cubed cream cheese, 1/2 Italian dressing packet, cream of chicken soup, 1/2 Italian dressing packet.
3. Cover and cook 3-4 hours on low heat, mixing sauce about 2 hours into it {you'll be fine if you can't mix it around 2 hours into it... just go ahead and leave it cooking}. Before serving, divide chicken into smaller pieces and add broccoli.
4. Prepare rice and eat!!

Note: If you add broccoli, you can use the frozen kind by putting it in an hour before you're ready to eat. If you get the steam-able broccoli, just follow the directions on the package and mix in the steamed broccoli before serving.

Fancy Fettuccine Alfredo (fancier than my other recipe...)

Credit: Kevinandamanda.com

Ingredients:

• 1 lb linguine noodles
  
• 1 tbsp salt
  
• 1 scant cup chicken broth
  
• 2 cups heavy whipping cream
  
• 1 cup grated parmesan cheese
  
• 2-3 cloves minced garlic
  
• 2 tbsp cornstarch
  
• 1/2 tsp salt
  
• 1/2 tsp pepper
  
• 8 basil leaves, chiffonaded
  
• 1 tbsp fresh parsley, chopped

Directions:

1. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package.
   
2. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium.
3. Stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low.
4. Add Parmesan cheese, salt and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors.
5. Just before serving, chop fresh herbs and stir into Alfredo sauce. Serve sauce over pasta and add chicken if desired! {We usually grill chicken for one meal and then use the extra grilled chicken for this meal... so good!}

Note: This meal is great for entertaining. It makes A LOT and since it's not the healthiest meal ever, you probably won't want to heat up and eat the leftovers... it gets a little greasy like Olive Garden's Alfredo would. :)

Chicken Tacos

Credit: Amber Wardell

Ingredients:

• 3-4 boneless, skinless chicken breasts
• 1 packet taco seasoning
• 2 cups salsa of choice
• Toppings {cheese, sour cream, etc.}
  

Directions:

1. Place chicken in crock pot.
2. Mix salsa and taco seasoning together and pour over chicken to cover.
3. Replace lid on crock pot and cook on low 4 hours. Check to see if you need to add any water during cooking.
4. Shred chicken and serve with flour tortillas {I prefer to buy the uncooked tortillas from Sam's or Costco and probably will for the rest of my life!} and any other toppings you'd like... cheese, sour cream, guacamole, lettuce, tomatoes, cilantro, etc.
   

BBQ Chicken

Credit: Brandel Family

Ingredients:

• 4 boneless, skinless chicken breasts {frozen or fresh-- either one will work!}
  
• 1 cup BBQ sauce of choice
• 1/2 can of jellied cranberry sauce

Directions:

1. Heat oven to 350 degrees. Place chicken in a 9x13 pan. You can adjust the amount of chicken that you need as long as it will all fit nicely in the pan!
2. Mix together BBQ sauce and cranberry sauce until it's a fairly smooth consistency. {I use a small hand mixer/puree machine, but you could use a fork if you need to!}
   
3. Pour BBQ sauce mixture over the chicken to cover. If there's not enough, mix up a little more sauce. Luckily this recipe will be delicious no matter what. It's not science at all!
4. Bake uncovered for 1 hour. Voila!

**I also bake some potatoes at the same time. It makes a perfect meal! Just wash, scrub, poke, and wrap up some small- to medium-sized yellow potatoes in foil. Put them on the same rack as your 9x13 pan and bake for 60-75 minutes. You'll want to pop these in before you start on the chicken for it all to be done around the same time.

Easy Chicken & Rice

Credit: Jenn Eastman

Ingredients:

• 1 can cream of mushroom soup
• 1 can chicken gumbo soup
• 1/2 C milk
• 5 pieces of chicken
• 1 1/3 C minute rice
• 1 package dry onion soup mix

Directions:

Mix soups, milk, and rice in bowl. Transfer to large, greased casserole dish. Lay chicken skin side up on top of mixture. Sprinkle with onion soup mix. Cover with foil or lid. Bake at 325 for 2 hours.

Fettuccini Alfredo

Credit: Jan Wilson (Frost Family Recipes)

Ingredients:

• 1 Tbsp margarine

• 2 cloves minced garlic

• 1 Tbsp flour

• 1 ¼ cups milk

• ¼ cup cream cheese

• 1 cup grated parmesan cheese, plus ½ cup

• 1 box fettuccini noodles, cooked and drained

Directions:

Melt margarine over med or med-low heat. Add garlic. Stir in flour. Gradually add milk while stirring with a whisk. Cook 8 minutes or until thick and bubbly. Stir in cream cheese. Add 1 cup parmesan cheese. Stir until cheeses melt. Toss with cooked fettuccini noodles and top with ½ cup grated parmesan cheese, fresh parsley, and pepper.