Country Style Chicken Kiev

1/2 C. margarine
1/2 C fine dry bread crumbs
2 T. grated Parmesan cheese
1 tsp. oregano leaves
1/2 tsp. garlic salt
1/4 tsp. salt
2-4 chicken breasts
1/4 C apple juices.
1/4 C. chopped parsley

Preheat oven to 375 degrees. In heavy 2 quart saucepan, melt butter. Meanwhile on piece of wax paper combine bread crumbs, cheese, oregano, garlic salt and salt. Dip chicken in melted butter, then roll in crumbs to crust. Place skin side up in ungreased 9 in square baking dish. Bake near center of 375 degree oven for 50-60 minutes or until golden brown and chicken is tender. Meanwhile, add apple juices and parsley to remaining butter. When chicken is golden brown, pour butter sauce mixture around and over. Return to oven for 5 minutes more. Serve with sauce spooned over. (Note-If you are using more chicken breasts, just increase the butter/apple juice mixture, and bread crumb mixture as needed.)

Recipe courtesy of my friend Paula in Spain.

Broccoli and Chicken in Noodles

Broccoli and Chicken in Noodles

1-2 chicken breasts

2-3 C. Noodles (your choice)

Alfredo Sauce

Broccoli

Boil water for noodles and follow package directions.

Cut chicken breasts in bite size pieces then place in skillet with oil. Sprinkle your favorite herbs (I'll be using thyme, rosemary and basil) on chicken as they cook.

Steam broccoli.

Make alfredo sauce last.

You can either leave the broccoli as a side dish, or mix it in with the chicken and noodles.

Chicken Tortilla Casserole

2 whole boneless chicken breasts
1 can chopped green chiles
2 can cream of chicken soup
1 C. light sour cream
1 1/2 C grated cheddar cheese
1 pkg flout tortillas tn into bite size pieces.

Mix all of the above together, reserving 1/2 C. cheese to sprinkle on top, later. Place in 7x11 pan casserole dish. Bake @350 for 25 minutes. Add cheese and bake 3-5 minutes more. (Note-I usually just increase the chicken and put this in a 9x13 dish.)

Recipe courtesy of my Mom.

Chicken and Rice Casserole

1 frying chicken cut up (or 1-2 chicken breasts cooked and cubed)
1 pkg minute rice
1 can cream of mushroom soup
1 can cream of celery soup
1 C. warm milk
1 pkg. onion soup mix

Grease a 9x13 pan. Sprinkle rice over bottom, just enough to cover. Mix soups and milk together and pour over rice. Lay chicken pieces over soup mix. Sprinkle with onion soup mix. Bake covered @350 degrees for 2 hours.

Chicken Salad

4 Chicken breasts, cooked and diced
1 C or more grapes
1 C almonds (slivered or crumbled)
1 C celery, diced
1 tsp. minced onions
1 tsp salt
1 C mayonnaise
1 C cool whip or dream whip

Whip mayo and cool whip together. Cut grapes in half. Add remaining ingredients. Best if refrigerated a couple of hours before serving. Serves approx. 8, can be served on bread or as dip for crackers.

Recipe courtesy of church friend.