Chicken Casserole

2 Cans Chicken

1 Can Mixed Vegetables

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

1 Can Evaporated Milk

1-2 Boxes Prepared Stuffing

Combine the first 5 ingredients in a casserole dish.  Evenly spread prepared stuffing on top.  Bake at 350 degrees for 45 minutes.

Yummy Chicken and Rice

6 Boneless Chicken Breasts
2 Cans Cream of Chicken Soup
2 8-oz. Cream Cheese
2 Packs of dry Italian Salad Dressing

Place chicken, soup and dressing in crock pot for 6-8 hours. Do not add water. Add cream cheese just before serving. Serve over rice or noodles.

Summer Chicken Pasta Salad

4 Whole Chicken Breasts, Roasted and cut into chunks
1 16-oz. Bottle of Kraft Coleslaw Dressing
1 Cup Mayonnaise
1 Small can slivered water chestnuts, chopped
1 Cup celery
2 Cups roasted cashews, coarsely chopped
1 12-oz. Bow Tie Pasta
1 12-oz. Spiral Tri-Colored Pasta
1 Cup seedless red grapes, halved
1 Small Can Pineapple Tidbits, Drained
2 Cups Craisins
6 Green Onions, Sliced

Prepare chicken breasts, chill. Cook both types of pasta, drain. Toss pasta with small amount of vegetable oil to prevent from sticking. Let cool. Combine all remaining ingredients. Toss with pasta and cooked chicken. Chill until ready to serve.

Glazed Apricot Chicken

1/2 Cup of Miracle Whip
1/2 Cup of Apricot Preserves
1 Package (1 1/4 ounce) Onion Soup Mix
4 Boneless, skinless chicken breast halves

* Preheat oven to 350 degrees.
* Bake for 25-30minutes.

Mix dressing, preserves, and soup mix. Place chicken in a 9x13 baking dish. Spread dressing mixture over chicken and bake. Serve over rice.

Chicken Crescents

8 ounces of Cream Cheese, Softened
4 Tablespoons of Butter, Melted
4 Cups cooked, cubed chicken
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
5 Tablespoons Milk
2 Tablespoons Onion, Chopped
2 8-oz. Can Refrigerated Crescent Rolls
2 Tablespoons Melted Butter
2 Cups Seasoned Croutons, Crushed

Blend cream cheese and butter. Add chicken, salt, pepper, milk, and onion. Mix well. Spoon 1/4 cup mixture near base of triangle and roll up crescent style. Brush each roll with melted butter and sprinkle on crouton crumbs. Place on an un-greased baking sheet and bake 30 minutes at 350 degrees.

Chicken Enchiladas

1 Large Can of Mild Green Enchilada Sauce
4-5 Chicken Breasts
1 Medium Onion, Diced
2-3 Garlic Cloves, Minced
1/2 Teaspoon Ground Cumin
Salt & Pepper to Taste

Place the above ingredients in a large pot and bring to a simmer on medium low heat. Simmer for 2-3 hours or until chicken pulls apart very easily. Remove chicken from sauce and set aside to cool. Remove sauce from heat and stir in:

1 Can Cream of Mushroom or Cream of Chicken Soup
1 Pint Sour Cream

Pull apart cooled chicken, removing any fat or gristle, add chicken to sauce.
Heat 1 package of small flour tortillas in microwave for about 20-30 seconds. Place 1 tortilla on a plate a sprinkle with shredded cheddar cheese. Spread a layer of the chicken mixture over the cheese, and roll tortilla. Place in a greased 9x13 baking dish. Continue rolling enchiladas and placing tightly together in baking dish. Bake enchiladas "naked" at 350 degrees for 7-10 minutes, or until tortillas are browned slightly. Remove from oven and cover with red enchilada sauce and more cheddar cheese. Place back in the oven and back until sauce and cheese is bubbly in the center. Remove from oven and let sit for at least 5 minutes before serving. Enjoy!