Chicken Salad

2 12.5 oz cans of chicken
2 celery stock diced
3 gala apples diced
grapes cut in half
1/4 C if even that of minced onions (Sometimes I just use green onions)
1 tsp garlic salt
1 1/2 tsp pepper
1/2 C mayo
1/2 package onion soup mix
1/2 C apple juice
1 C sour cream or Cream cheese
Cut up all your veggies and fruit place in large bowl with chicken. In a medium bowl combined all the other ingredients then pour mixture over chicken mixture and stir together. Serve on top of a salad or as a sandwich.

Cafe Rio Chicken

5 lbs Boneless Skinless Chicken Breast
1 Bottle Kraft Zesty Light Italian Dressing
1 T Chili Powder
1 T Cumin
3 Cloves Garlic, minced
Throw in crockpot cook on low for 4 hrs or until its able to shred. Shred and cook for another hour.

Stir Fry

Mushrooms, Sliced
Zucchini, Sliced
Onion, Chopped
minced garlic
Carrots, Sliced very thin
Cashews
Boneles Skinless Chicken Breast
1 14 oz can of pineapple tidibts(save juice for sauce)
Cook all Vegetables in hot oil separately. Stir fry chicken thinly sliced in olive oil until done. Add rest of vegetables to chicken in pan and cover with sauce. Add cashews.

Sauce:
Juice from Pineapple
2 T cornstarch
1 C Chicken broth
1-2 T soy sauce
Pinch of salt
3 T vinegar
3-4 T brown sugar
1/4 C cold water
Put all ingredients in a jar and shake.

Zesty Shredded BBQ Chicken

• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 
  
• Place chicken in a crock pot. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Oriental Salad

(MIL)
¼ C oil
2 T sugar
2 T seasoned rice vinegar
1 T soy sauce
3 C coleslaw mix (8oz)
½ C sliced almonds, toasted
2 chicken breast cooked and shredded
Cook chicken in pan with olive oil worstershire sauce and creole seasoning. Mix oil, sugar, vinegar, and soy sauce. Toss salad and serve immediately.

Easy Chicken & Cheese Enchiladas

1 (10.75 oz) can cream of chicken soup
½ C sour cream
1 C picante sauce
2 tsp chili powder
2 C chopped cooked chicken
½ C black beans (optional)
½ C shredded cheese
6 flour tortillas
Stir soup, sour cream, picante sauce, and chili powder in bowl. In a separate bowl 1 C soup mixture, chicken, black beans and cheese. Divided chicken mixture among the tortillas. Roll up the tortillas and place them in a casserole dish. Pour the remaining soup mixture over the tortillas. Cover and bake at 350* for 40 minutes or until bubbling

Buffalo Chicken Dip

3 chicken breast cooked and shredded

1 c. ranch

1 c. Franks hot sauce

2-8oz pkg. cream cheese

2 c. shredded cheese

Mix all ingredients in a bowl except 1 c. cheese. Then put into a 9x13 baking dish and top with the 1 c. cheese. Cook for 30 min at 375 degrees.

Serve with tortilla chips!

*During the summer I do mine a little differently because I hate turing on my oven. I put all the ingredients in my crock-pot on low or until its warm throughout. Then I put it in the baking dish.