Poppy Seed Pasta Salad

Nancy Pitney
Salad:
4-5 grilled chicken breasts cooked and cubed
16 oz. bow tie pasta—cooked and cooled
1 red bell pepper
¼ cup red onion, chopped
1 can black olives
½ cup Craisins
1-2 cans mandarin oranges, drained
1 pkg. baby spinach
Toss together in large bowl and add dressing.

Dressing:
1 cup olive oil
½ cup sugar
½ cup red wine vinegar
1 tsp. salt
1 ½ tbsp. red onion, chopped
½ tsp. tarragon
1 tsp. dry mustard
1 tbsp. poppy seeds
Mix in a blender and pour over salad.

Chicken Pot Pie

Kara Bagley

Biscuit Topping

2 cups soft white wheat flour

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon sugar

½ teaspoon salt

6 tablespoons cold butter, cut

¾ cup kefir or buttermilk

Mix dry ingredients. Cut in butter. Stir in kefir until dough forms. Form ball and roll out to ½ inch. Cut rounds (or what ever shape you want. Arrange over warm pie filling or bake on a sheet pan at 400 degrees for 15 minutes. Note: If leftovers are foreseen or desired, bake biscuits separately to prevent them from getting soggy during refrigeration storage.

1 lb. chicken

2 potatoes, peeled and diced

2 cups chicken stock

1 tablespoon olive oil

1 large onion, chopped fine

3 large carrots, sliced or julienned

2 celery ribs, chopped

Salt and pepper

½ cup flour

1 ½ cups milk

1 ½ teaspoons herbs de provence

3 tablespoons fresh parsley, minced

Pressure the chicken and potatoes in chicken broth, 5 minutes, or pull meat from a rotisserie chicken. Reserve the stock. Sauté onion, carrots and celery in oil, about 5 minutes. Season with salt and pepper. Add flour and cook for 2 minutes. Add milk, stock, chicken, potatoes and herbs. Stir until smooth and thickened. Add peas and parsley. Taste for salt. Pour into 9x13 pan or divide among smaller pans. Top with biscuit topping or pie crust. Bake at 400 degrees for 30 minutes (large pan).

Oven Baked Chicken With Almonds

Peggy Martin 1/2 cup whole wheat bread crumbs
1/8 cup Parmesan cheese
1/8 cup chopped almonds
1/2 clove garlic pressed
1 Tbsp chopped parsley
1/2 tsp salt
1/8 tsp dried thyme pinch ground pepper
1/8 cup olive oil
1 lb. chicken breast pounded to 1/2" thick
sprig Italian parsley for garnish
Preheat oven 400 degrees; in medium bowl combine everything except oil and chicken and parsley sprig. Put oil in shallow pan. Crumb mixture in another pan and dip chicken in oil then in crumb mixture and put in shallow baking pan. Bake 25 minutes or thermometer to 170 degrees until juice comes out clear. Do not turn chicken during cooking.

Chicken Nuggets

Lynell Jones 4 Chicken breasts cut into nuggets
4 cups of corn flakes crushed
1 cup light mayonnaise
Garlic powder (to taste)
7 pepper blend (to taste)
1/2 cup Parmesan
Dip the chicken in the light mayonnaise. Hint: Use one piece of chicken to brush the others. Roll the chicken in the corn flake, garlic pepper, Parmesan blend. Cook at 350 degrees for 20-25 minutes. You can also chill the leftovers and piece the chicken into your salad :)

Stroganoff Style Chicken

Susan Harms 2T. oil
1 lb. Chicken cut into strips
2 cups sliced mushrooms
1 medium chopped onion
1 can cream of chicken soup
1/2 cup plain yogurt
1/4 cup water
4 cups cooked noodles
Cook chicken in 1 T. oil - take out of pan. Cook mushrooms and onion in rest of oil until onions are tender. Add soup, yogurt, and water and heat to a boil - put chicken back in and heat through. Serve with noodles with paprika sprinkled on top.

Swiss Chicken Casserole

Ingrid Ahlstrom 3-4 chicken breasts cup into strips
1 can Cream of Chicken Soup
1/4 cup water
1 pkg. Pepperidge Farm cornbread stuffing
1 pkg. sliced Swiss cheese
1/4 cup butter, melted
Lay the strips of chicken breasts in a 9x13 glass baking dish. Mix 1 can of cream of chicken soup with 1/4 cup of water and pour it over the chicken. Cover each piece of chicken with a slice of Swiss cheese. Sprinkle stuffing package over the top of the casserole then drizzle with melted butter. Bake at 350 degrees for 50-60 minutes.

Chicken Enchiladas

Heidi Jackson
Mix:
1 can cream of chicken soup
1 cup sour cream
1 1/2 cups salsa
2 tsp. chili powder
Put 1 cup of mix aside.
Then mix in 2 cups shredded chicken
1 can black beans
Heat oven to 350 degrees. Fill tortillas with chicken and sauce mixture, roll and place in a 9x13 pan. Top pan with remaining mixture and sprinkle with cheese. Bake covered at 350 degrees for 30 minutes. Take foil off for last 10 minutes. These are best if allowed to rest for 20 minutes before eating.