Cranberry Chicken

8 oz French or Catalina dressing

1 can whole cranberry sauce

1 pkg. onion soup mix

2 tbsp orange juice concentrate

6-8 chicken breast

In 9x13 pan, place chicken, sprinkling soup mix over top of chicken.

Add cranberry sauce, then dressing. Dot with orange juice concentrate.

Cover with tin foil and bake at 375 degrees for 80-90 minutes.

(Take foil off for the last 20 min) Serve with rice. Serves 6-8.

Parmesan Chicken

2 Cups crushed Ritz Crackeres
3 Tb grated Parmesan cheese
2 t garlic salt
8 bonless, skinless chicken breasts
1 cup plain yogurt
1/4 cup butter, melted
1 recipe Sour Cream Chicken Sauce (SEE BELOW)

Combine cracker crumbs, Parmesan cheese, and garlic salt. Dip each piece of chicken in yogurt to coat and then in crumb mixture. Arrange in greasted 9x13 baking dish. Drizzle with melted butter. Bake at 350 for about 45 min. Top with Sour Cream Chicken Sauce, if desired. Serves 8.

Sour Cream Chicken Sauce
2 (10 3/4 oz) cans cream of chicken
1 cup sour cream

In a small saucepan heat soup and sour cream together over low heat, stirring frequently.

Frozen Meals- Just for you Kira!

So here is a website I found...hope the link works.
http://www.sparkpeople.com/resource/nutrition_articles.asp?id=762

And here are some recipes:


Potato Soup

Ingredients
2 cups cubed potatoes 2 cups water 1 cup chopped carrots 1/2 cup chopped onion
2 chicken bouillon cubes pepper to taste
Cook potatoes, carrots, onion, and water until tender. Add bouillon and pepper. Simmer 10 minutes.


Cream Cheese Chicken

(Dinner Is Ready page 86)
1 .7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
1 10.75-ounce can cream of chicken soup
1 8-ounce package cream cheese
Turn slow cooker on High. Place butter in bottom of slow cooker. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in slow cooker and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from slow cooker and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.


Simply Lasagna

12 lasagna noodles
2 cups cottage cheese
1 egg, slightly beaten
1 T dried chopped parsley
2 T Parmesan cheese
1 cup Mozzarella cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
3 - 4 cups Spaghetti sauce
Do not cook the lasagna noodles. Combine the cottage cheese, slightly beaten egg, parsley and Parmesan cheese. Grease foil baking pan(s). Cover bottom with thin layer of sauce. Layer noodles (do not cook them, break them to fit), sauce, half the Mozzarella and half the Jack cheeses. Top with another layer of noodles, then the cottage cheese mixture. Top with another layer of noodles, then the rest of the Mozzarella and Jack cheeses and cover with a thick layer of spaghetti sauce. Cover with extra heavy foil. Label and freeze. Makes 1 9x13 or 2 8x8 pans.
To serve: Thaw. Bake covered for 45 to 60 minutes at 375°. Uncover, top with more Mozzarella cheese and bake an additional 5 minutes or until cheese is melted.

Creamy Chicken Pasta

This can be done in a crock pot or on the stove.

2 Cans Cream of Chicken

1 Cup Shredded Chicken

8 Oz Cream Cheese

Italian Dressing Packet or Italian Seasoning

Put all ingredients into crockpot (or on the stove) and cook until smooth. Serve over spaghetti noodles. (It might even be pretty good on rice but I haven't tried that yet.)

Chicken Stuffing Dish

3 Thawed Chicken Breasts (you can cut them up or leave them whole)
2 Cans Cream of Chicken
1/2 Cup Sour Cream
1 Box Stove Top Stuffing

Mix soup and sour cream. Pour into a pan and put chicken on top. I cut my chicken into strips. Spread a thin layer of soup mixture on top of chicken. Sprinkle dry stuffing on top. Cover and bake at 375 for 45 min or until chicken is done. Serve on top of rice or potatoes.

Quick and Easy Chicken Noodle Soup

With Fall here and Winter on the way, it also becomes soup season! I love easy-to-make soups. This is one I make quite frequently--it is super easy to make and doesn't take very long.

4-5 cups chicken broth
1-2 cups water
2 cups carrots, sliced
1/4 cup dried onion (or 1/2 cup onion)
4 stalks celery, sliced
1 cup peas
1 1/2 cups cooked chicken
1 can cream of chicken soup
8 oz wide egg noodles
salt
pepper
2 TBSP parsley (optional)

Combine your broth, water, vegetables, chicken and seasonings in a large pan and bring to boil on medium heat. Cook until vegetables are just tender (25-30 minutes). Add egg noodles and boil for 6-8 minutes, or until noodles are done. (You may need to add a little more liquid--just add water a bit at a time.) Add cream of chicken soup. Cook until heated through.

Creamy Crock Pot Chicken

4 chicken breasts
2 cans cream of chicken
1 can cream of mushroom
1 pkg. dry Italian Seasoning
8 oz. cream cheese

Stir soups and seasoning together and put in crock pot. Put chicken breasts on top. Cook on low about 4 hours or until chicken is done. Take chicken out and cut into bite size pieces. Return to crock pot. Cut cream cheese into slices and stir into crockpot until mixed well. Serve over rice.

Cheesy Vegetable Soup

This is the easiest and quickest soup ever--plus it tastes great! This soup takes about 30-35 minutes to make.

2 cans chicken broth
1 1/2 cups water
1 cup carrot, sliced or shredded(I use baby carrots, --already peeled!)
3-4 stalks celery, sliced
1/2 bag frozen chopped broccoli
1/4 cup dried onions (or 1/2 onion, diced)
6-8 oz Velveeta cheese, cubed
1 TPSP parsley, opt.
Salt and pepper to taste
**

Boil vegetables in chicken broth and water on medium heat until vegetables are tender (not mushy) about 20-30 minutes. Add Velveeta cheese and seasonings, stirring occasionally until cheese is melted. I like to thicken my soup a bit with either a cornstarch/water mixture (1-2 TBSP cornstarch to 1/2 cup water), or flour/water mixture (1/4 cup flour to 3/4 cup water in a container with lid and shake vigorously to get lumps out), cook's preference. Once cheese has melted, "soup's on!"

**Sometimes if I have leftover cooked ham or chicken, I will add to the soup along with the cheese.

I like to serve this with garlic toast and some sort of a fruit. Yum, yum, yum!

Chicken Enchiladas

I use about 14 oz. of the canned chicken or 2 of the tuna sized. You can also make it with chicken that you have cooked and shredded. This recipe is a guideline - have fun experimenting what works for you!

Shredded Chicken

4 oz. Cream Cheese

2 cans Cream of Chicken

Garlic Powder (and any other seasonings that sound good)

Chopped Onion

Shredded Cheese

Tortillas

1/2 -3/4 cup Sour Cream

Mix first six ingredients together. Leave one can of cream of chicken to the side to use as a topping. Place in Tortillas. Mix one can cream of chicken and sour cream together. Put on top of tortillas and top with cheese. Bake 350 for 15-20 minutes until warmed through and cheese is melted.

Chicken Lasagna

This is a lot like regular lasagna, but made with chicken. It is really tasty!

2 chicken breasts chopped

1 box lasagna noodles

1 jar spaghetti sauce

squash, spinich, or other similar veggies chopped (optional)

chopped onion

cottage cheese

shredded cheese

Saute the onions and chicken chunks in oil or butter while noodles are cooking. Drain. Add cottage cheese and veggies to meat. Layer noodles, meat, sauce, and cheese a few times in pan. Top with sauce and cheese. Bake at 350 for 25 min.