Curried Chicken Casserole

From Louise McAllister

4 chicken breasts
2-3 stalks celery
1 small onion
1 can mushroom pieces
1 can sliced water chestnuts
1 (6-oz.) box Uncle Ben’s long grain/wild rice
2 cans cream of chicken soup
1 cup mayonnaise
¼ tsp. curry powder

1. Cook chicken breasts; cool, bone, and cut into bite-size pieces.
2. While chicken cooks, cook rice (25 minutes).
3. While that is cooking, sauté celery and onion pieces in 1 T. butter. Add mushrooms and water chestnuts. Let simmer for 10 minutes. Add to cooked rice.
4. Spread rice mixture in bottom of 9 x13 casserole. Layer chicken pieces on rice.
5. Mix soup, mayo, and curry powder together and spread over chicken. (Option: take ½ c. Pepperidge Farms corn bread stuffing; mix with 1 T. melted butter. Sprinkle over top of casserole. Looks pretty and tastes good). 
6. Bake at 350° for 30 minutes. 

Serves 8.

Rolled Chicken and Asparagus

Submitted by Sister Barney

1 lb. Boneless, skinless chicken breasts
24 to 30 asparagus spears (tough ends removed)
2 T. lemon juice
6 green onions, chopped
1/2 t. salt
1/2 t. pepper

1. Preheat oven to 350 degrees.
2. Cut chicken breasts into 8 or 10 strips, each about 1 inch by 5 inches long.
3. Wrap each strip in a corkscrew fashion around 2 or 3 uncooked asparagus spears. Fasten with toothpicks (I don’t!)
4. Place in a covered baking dish that has been sprayed with a non-stick coating. Sprinkle with lemon juice, green onions, salt and pepper.
5. Cover and bake 25 to 30 minutes. Remove toothpicks. Serve hot or refrigerate until chilled and serve cold.

Chicken Breasts in Mushroom Sauce

Submitted by Sister Barney

2 c. sliced mushrooms
1/4 c. chopped gr. Onions
2 T. flour
1/2 c. water
1/2 c. plain nonfat yogurt
1/4 t. salt
1/8 c. pepper
1 t. instant chicken bouillon
1 lb. Skinless, boneless chicken breasts
1/4 t. paprika

1. Preheat oven to 350.
2. Saute mushrooms and onion in skillet that has been sprayed with a non-stick coating.
3. Shake flour with water to prevent lumps. Add to mushrooms along with next four ingredients. Cook, stirring constantly until thickened.
4. Arrange chicken in a 9 x 9 baking dish that has been sprayed with non-stick coating. Pour sauce over chicken and sprinkle with paprika. Bake for 30 minutes or until chicken is no longer pink.

Chicken Cordon Bleu

Submitted by Sister Phister

4 boneless chicken breast
1 C flour
1 pkg Shake & Bake
4 slices ham (deli or luncheon type)
1/4 C Parmesan Cheese
2 beaten eggs
1 pkg. bleu cheese dressing mix (Good Seasons) opt.
4 slices Swiss Cheese
Parsley flakes

Sauce:(Can double sauce for extra to pour on chicken)
1 small carton sour cream
1 can Cream of Mushroom soup

1. Combine Shake & Bake, dressing mix and Parmesan cheese.
2. Flatten out breast; arrange one slice ham and one slice Swiss cheese on top of each breast.
3. Roll up breasts and secure with tooth picks.
4. Roll chicken in flour, then beaten eggs, then the Shake & Bake mixture.
5. Fry rolled chicken in hot oil to brown on all sides.
6. Remove the toothpicks. Arrange in shallow baking dish.
7. Combine soup and sour cream and parsley and pour over chicken.
8. Bake at 350 degrees for 45 minutes.

Notes: Extra sauce is a nice touch to make sure you have enough to pour over. Serve with rice or pasta.

We have had this for Christmas Eve dinner served with Arlene’s rice. Very flavorful!

A standing joke is that there is always a toothpick or two left in the chicken that you can’t find. So whoever is the lucky one to find it, gets to do the dishes!!

Cha-Cha’s White Chicken Chili

Submitted by Sister Cooper

1 T. vegetable oil
1 onion, chopped
3 cloves garlic, minced
4-oz. can chopped green chile peppers
2 t. ground cumin
1 t. dried oregano
1/4 t. ground red cayenne pepper
2 14.5-oz cans chicken broth
3 15-oz. cans white beans (cannellini or Great Northern)
3 cups chopped cooked chicken breast
1 cup shredded Monterey Jack or Cheddar cheese
1/2 cup chopped cilantro
Juice from 2 limes

1. Heat oil in a large pot over medium-low heat. Add onion and cook until tender, about 3 minutes.
2. Stir in garlic, green chile peppers, cumin, oregano, and ground red pepper. Continue to cook an additional 3 minutes.
3. Stir in chicken broth, beans, and chicken. Simmer for 15 minutes.
4. Remove from heat; stir in cheese, cilantro, and fresh lime juice.

Garlic Lover's Chicken

Submitted by Sister Griffin

1/2 Cup Dry bread crumbs
1/3 Cup Grated parmesan cheese
2 Tble Minced fresh parsley
1/2 Tsp Salt, optional
1/8 Tsp Pepper
1/4 Cup Milk
6 (1-1/2 lbs) Boneless skinless chicken breast, halves
1/4 Cup Butter or margarine, melted
1 to 2 Garlic cloves, minced
2 Tble Lemon juice
Paprika

1. In a large resealable plastic bag, combine the first five ingredients.
2. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture.
3. Place in a greased 13-in. x 9-in. x 2-in.
4. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika.
5. Bake, uncovered, at 350 degrees for 25-30 minutes or until the juices run clear.

Yield: 6 servings.

Italian Baked Chicken and Pasta

Submitted by Sister Gniewosz

1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish 

1. Preheat the oven to 400 degrees F.
2. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
3. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. 
4. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. 
5. Place the mixture in a buttered 8 x 8 x 2-inch baking dish. 
6. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter.
7. Bake until the top is golden brown, about 30 minutes.

Courtney's Easy Chicken and Dumplings

Submitted by Sister Gniewosz

1 Rotiserrie Chicken

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

1 Can Chicken Broth

2 Cans Reduced Fat Crescent Rolls

1. Preheat oven to 400 degrees 
   
2. Peel apart chicken
3. Stuff chicken into individual sections of crescent rolls and roll into a ball
4. Mix cans of chicken broth, cream of chicken soup and cream of mushroom soup in mixing bowl
5. Place dumplings in baking pan ½ inch apart
6. Pour soup mixture over the top of all dumplings
7. Bake for 25-30 minutes