Chicken alfredo

Chicken alfredo! (from Jill Vincent)

1 (8 ounce) package cream cheese, cubed
6 tablespoons butter or margarine
1/2 cup milk
1/2 teaspoon garlic powder
1 pinch salt and pepper to taste
2 skinless boneless chicken breast halves, cooked and cubed
2 cups frozen chopped broccoli, thawed
2 small zucchini, julienned
1/2 cup julienned sweet red pepper
6 ounces fettuccine, cooked, drained

DIRECTIONS
In a skillet over low heat, melt cream cheese and butter; stir until
smooth.
Add milk, garlic powder, salt and pepper. Cook and stir for 3 minutes
or
until thickened. Add chicken, broccoli, zucchini and red pepper. Cook
over
medium heat for 3 minutes. Reduce heat; cover and cook 5 minutes longer
or
until vegetables are tender. Serve over fettuccine.

Chicken Crockpot

Chicken Crockpot   Shared by: Katie Stille

1 can of Cream of Chicken soup
1 can of Cream of Mushroom soup
2-3 cups of potatoes, chopped
2-3 cups of carrots, chopped
2-4 chicken breasts


Stir soup together first then add the other ingredients.
Cook in
Crockpot on low for 6-8 hours.

I like to add garlic seasonings, salt and pepper for a
little more
flavor.

Polynesian Sausage Supper

Polynesian Sausage Supper

1 fully cooked smoked sausage, ½ slices

1 med onion, chopped

1 med green pepper, cut into chunks

1 can diced tomatoes, undrained

1T brown sugar

½ c. beef broth

¼ t garlic power

¼ t pepper

2T corn starch

Hot cooked rice

1 can (20 oz) unsweetened pineapple chunks (save Juice)

In a skillet, cook sausage, onion and gr. Pepper until sausage is lightly browned. Add tomatoes, broth, brown sugar, garlic powder and pepper. Drain pineapple, reserve juice. Stir pineapple into sausage mixture. Bring to a boil, cook uncovered for 5 min. Combine cornstarch and reserved pineapple juice until smooth, and gradually add to sausage mix. Bring to a boil. Cook and stir for 2 min. or until thickened. Serve over rice.

Casserole in a Cooker

Casserole in a Cooker

3 c. cubed ham

1 can cr. of mushroom soup

1-8oz jar cheez whiz

1 c. milk

1 c. uncooked instant rice

Minced onion to taste

Combine all ingredients in a crock pot, cover and cook on low for 4-5 hours

Ham and Cheese Roll ups

Ham and Cheese Roll ups

1 can crescent rolls

8 slices sandwich ham

4 slices of sandwich cheese

Roll out crescent rolls and place a slice of ham and half a slice of cheese. Roll back up and place on a pan. Bake at 350 degrees for

15-18 mins.

Hamburg rice Casserole

Hamburg rice Casserole

1 can cr. of mushroom soup

1 can cr. Of chicken soup

1 lb Hamburg

¼ c water

1 cup rice

chopped celery and carrots to taste

Pre cook the rice according to directions. Brown Hamburg. Then mix all ingredients together.

Bake at 350 degrees for about a half hour to and hour.

Chicken and Rice

Chicken and Rice

1 can cr. Of mushroom soup

1 can cr. Of chicken soup

1 can chicken noodle soup

1 cup of uncooked rice (not minuet rice)

6-8 pieces of chicken*

butter to taste

salt and pepper

carrots and celery

Combine the 3 soups and rice together and pour into a 9x13 in pan. Place chicken on top of mixture and place a dab of butter on top of each piece. Sprinkle salt and pepper over dish.

Bake at 325 degrees for 2 hours.

*For this recipe I use frozen boneless skinless chicken and place the frozen pieces on the mixture.

Chicken Pot Pie

Chicken Pot Pie

1 2/3 c. frozen mixed veggies thawed

1 c. cut up cooked chicken

1 can cr. of chicken soup

1 c. bisquick mix

1 egg

Mix veggies, chicken and soup. Pour in ungreased 9in. pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate

Bake for 30 min or until golden brown at 425 degrees

Crunchy Golden Chicken

Crunchy Golden Chicken

½ c. plain yogurt

¾ c crushed cornflakes

2 boneless skinless chicken breasts

1/8 t. seasoning salt

Place yogurt and cornflakes in separate shallow bowls. Dip chicken in yogurt and role in corn flakes. Place in a baking dish coated with non stick spray. Sprinkle with season salt. Bake uncovered at 350 degrees for 20-25 min or until juices run clear.

Serves 2

Garlic Chicken Penne

Garlic Chicken Penne

8oz. uncooked penne pasta

1 ½ c. frozen sugar snap peas

1 pk. (1.6oz) garlic-herb pasta sauce mix

1 pk. (6 oz.) sliced cooked chicken

In a large sauce pan cook pasta in boiling water for 6 min. Add Peas; return to a boil. Cook for 4-5 min or until pasta is tender. Mean while prepare sauce mix according to package directions. Drain pasta mixture; add chicken. Drizzle with sauce and toss to coat

Serves 4