Mom's Chicken Noodle Soup

1 uncooked chicken breast
7 C. water
1 tsp. chicken bouillon
1 onion (chopped)
1/4 tsp garlic
2 carrots (peeled and sliced thinly)
2 stalks of celery (chopped)
2 oz. uncooked egg noodles
2 Tbsp. parsley
Salt
Pepper 

Bring water to boil in a large pan.  Add bouillon and chicken, simmer for 10 minutes or until there's no trace of pink.  Remove chicken and let cool.  To the broth add onion,  garlic, carrots, and celery.  Simmer about 10-15 minutes or until vegetables are soft.  Add the cut up cooled chicken back to the pan along with the uncooked noodles, parsley, salt, and pepper to taste.  Simmer a few minutes until noodles are tender.

Makes 4 servings.

Souper Chicken Casserole

In a 1 1/2 quart casserole, blend 1 can of cream of chicken soup with 1/3 C. milk.  Add 1 C. cubed, cooked chicken, 1 C. medium noodles, 1 C. cooked green beans, and 1 Tbsp. minced onion ( or 3/4 tsp. water soaked); top with buttered bread crumbs.  Bake in 400* oven for 25 minutes uncovered. 

Makes 4 servings. 

Chicken Sukiyaki

2 c. chicken stock
3/4 c. white sugar
3/4 c. soy sauce
1 lb. chicken tenderloin (stir fry), cut into bite size pieces
8 lg. mushrooms, sliced
3 carrots, sliced diagonally
6 scallions, cut into 2" lengths
Minute Rice

Bring chicken stock to a boil. Stir in sugar and soy sauce. Add the rest of the ingredients, simmer about 12 minutes. Serve over rice. This makes 4 to 5 servings. If you save (freeze) the extra "juice" that is left over and using the same amounts of the other ingredients you can make a second meal.

Cream Cheese Chicken Lasagna

Ingredients:

• 2.5 lbs boneless/skinless chicken breast
• 2 8 oz packages cream cheese
• 12 oz sour cream
• 1 pkt Good Seasons Italian Dressing packet
• 1 bag Shredded cheddar Cheese
• Garlic Powder
• Lasagna Noodles (1 pack)

Directions:
Boil Chicken then shred (your choice of spices). Save broth.
Mix together all ingredients (except 1/2 of cheese).
Add 1 to 1 1/2 cups of broth to mixture to make it creamier.
Layer Mix, Cheese, Noodles (I finished with Noodles and then covered with more cheese).
Bake at 350, 30 mins with foil over top, then 10-15 mins with foil removed.
Can be made ahead and frozen.

Crockpot Chicken Noodle Soup

2 large chicken breast, frozen
8 slices center cut bacon, chopped
3 medium potatoes, cubed
1 pepper (personal preference for spice)
1 can corn
1 can cut green beans
1 cup finely cut chives
1 cup sliced mushrooms
12 oz. egg noodles
1 teaspoon basil
1 teaspoon coarse ground black pepper
1 tablespoon olive oil
2 teaspoons salt (season to taste)
64 oz. water

Excluding the egg noodles, put all ingredients into the crock pot, including the juices in the canned vegetables. Do not worry about cutting the frozen chicken breast at this time. Cook on high for 4. 5 hours. Using a wooden spoon, chop the chicken breast into bite size pieces.Add egg noodles and continue cooking for an additional 45 minutes to 1 hour. Suggest serving with salad and garlic toast. Makes approx. 6 servings

Rachel Ray's Buffalo Chicken Burger

**Sent to me courtesy of my Best Friend, Lisa T.

Ground chicken or turkey (1.5 lbs for 4 burgers)

Chopped onion

Chopped carrots

Chopped celery

Grated garlic

Dill

Poultry seasoning

(mix together and form burgers – cook w/EVOO for about 10 min’s or until cooked through)

Make wing sauce with 2 pats of butter & ¼ cup hot sauce in skillet (burgers removed)

Put burgers back in skillet and coat with sauce

Melt cheddar & blue cheese on top

Use burger size English muffins toasted

A dollop of dill pickle relish and YUMMO!

BBQ Chicken Pizza

1 Prepared pizza crust
1 jar barbeque sauce
1 C. cooked, shredded chicken
Sliced red onion
2 C. cheddar cheese

Spread pizza crust with BBQ sauce, add chicken, onion, and cheddar cheese. Cook @ 400* until brown and bubbly.

Slickers

*This is a recipe that my grandfather used to make for the entire family. This is his version of the recipe, as told to me:

10-12 egg yolks
2 Tbsp. Chicken base
Flour

Knead until real doughy. Roll out on table and let dry 2-4 hours.
Cut into slickes and let dry even longer
**Cannot get too dry

5 to 6 Tbsp. chicken base in pot of water
Boil pkg chicken breast on medium low
Add slickers and turn on low

Serve over mashed potatoes

Buffalo Chicken Wings

2 1/2 lbs. chicken wings
1/2 C. Red Hot
1/3 C. melted butter

Split wings at each joint; discard tips. Place wings on rack in foil-lined pan. Bake at 1 hour at 425* until cooked and crispy, tuning halfway. Combine Redhot and butter. Dip wings in sauce to coat completely. Serve with celery and blue cheese or ranch dressing.

Makes 24-30 pieces.

Chicken Tortilla Soup

8 ounces carrots, diced
8 ounces celery
8 ounces onions
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons corn oil
4 cans chicken broth
1 can tomatoes, diced
1 can Rotel tomatoes & chilies, Diced
1 (1.25-1 1/2 ounce) packet taco seasoning
1 (10 count) package corn tortillas, broken into small pieces
12 ounces chicken meat, diced, poached or grilled fajita meat
1 cup milk
12 ounces monterey jack cheese, shredded
corn tortilla chips, broken into small pieces

Saute carrots, onions, celery in corn oil, Garlic Powder, Salt and Pepper until tender. Add chicken broth and bring to boil. Add tomatoes, Rotel, taco seasoning, and chicken. Cut Tortillas into small pieces and add to broth mixture. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes. Add milk and simmer for additional 10 minutes. If thicker soup is desired, add more diced tortillas and let incorporate into soup. Garnish with shredded cheese and broken tortilla chips. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow Corn Tortillas Gradually add masa flour mixing into broth. Mixing thoroughly into broth. If thicker soup is desired, add more masa flour.

Comment: My favorite Tortilla Soup is from the Red Robin. This is almost identical. Very easy. I would start with 8 tortillas and go up from there - 10 was a little thicker then I like. You can always add more.

6 servings

Twisted Mac Chicken & Cheese

HARD ROCK CAFE'S TWISTED MAC CHICKEN & CHEESE

2 cups cavatappi pasta (any pasta works)
1/3 cup whole milk
4 oz Velveeta
1/2 cup shredded cheddar
1/2 cup shredded Monterrey jack
1/8 tsp ground cayenne pepper
1/8 tsp ground black pepper
1/4 cup diced roasted red bell pepper
2 tsp seasoned breadcrumbs (Italian style)
2 tsp grated Parmesan
1/4 tsp finely minced parsley
1. Use a large saucepan to cook pasta following the directions on the package, then drain
2. Combine milk, Velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta.
3. Combine the breadcrumbs, Parmesan and parsley in small bowl.
4. Pour pasta into a serving bowl and then sprinkle Parmesan breadcrumbs over the top.
Serves 4

Chicken Taco Filling

1 packet taco seasoning
1 C Chicken broth
1 lb. boneless, skinless chicken breast

Dissolve taco seasoning into chicken broth. Place chicken in crockpot and pour broth over top. Cover and cook on low 6-8 hours. With 2 forks, shred chicken into bite-sized pieces. Use in soft tacos, burritos, nachos, etc. To freeze, place shredded meat into freezer bags with juices. Press out air and seal.