Bisquick Chicken Fingers

• 3 boneless skinless chicken breast halves (cut into 1/2 inch strips)
• 2/3 cup Bisquick baking mix
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon garlic salt
• 1/2 teaspoon paprika
• 1 egg, slightly beaten
• 3 tablespoons butter or 3 tablespoons margarine, melted

1. Heat oven to 450 degrees.
2. Line a cookie sheet with foil; spray with cooking spray.
3. In a plastic resealable bag, mix Bisquick mix, cheese, garlic, and paprika.
4. Dip half the chicken strips in egg; place in bag of Bisquick mixture. Seal bag and shake to coat.
5. Place chicken on cookie sheet.
6. Repeat using remaining chicken.
7. Drizzle butter over chicken.
8.  Bake for 12-14 minutes, turning halfway through bake time.

Steve's Turkey Chili

From Steve H., Whom I work with....

1 pkg Ground Turkey
1 can Bush's medium chili beans
2 cans of tomato soup
1 can diced tomatoes in lime juice
1 bag Mexican blend cheese
1 container sour cream

Brown ground turkey.  Add chili beans and tomato soup.  Stir in diced tomatoes in lime juice.  Once heated through top with cheese and sour cream.  

Crockpot Roast Chicken

Yield=6 servings
 1 (3 lb.) whole broiler-fryer chicken
 2 tsp. salt
 1/2 tsp. coarse black pepper
 Seasoning salt to taste-I used Mrs. Dash
 3 Tbsp. margarine
Wash chicken and pat dry. Place in crockpot and season. Place pats of margarine on top o of chicken. Cover and slow cook 8 to 10 hours or until cooked through. This chicken may fall apart when you remove it because cooking it this way makes it very tender.

Chicken Noodle Soup
Ingredients:

• 1 chicken whole, no skin, cut up
• 2 medium Carrots --peeled and chopped
• 1/2 cup onion --peeled and chopped
• 2 Stalks celery --coarsely chopped
• 2 1/2 teaspoon Salt
• 2 teaspoon parsley
• 3/4 teaspoon marjoram
• 1/2 teaspoon basil
• 1/4 teaspoon Poultry seasoning
• 1/4 teaspoon Pepper
• 1 Bay leaf
• 2 qt Water
• 2 1/2 cup egg noodles

Directions:
Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting,covered or until noodles are tender. Makes 3 1/4 quarts.
Servings: 8-10
Time to Prepare: 8-10 hours + 30 minutes
Nutritional Information: 63 Calories; 1g Fat (10% calories from fat); 3g Protein; 12g Carbohydrate; 13mg Cholesterol; 693mg Sodium - 1 Point for Weigh Watchers

Chicken Delicious

* 4-6 boneless skinless chicken breasts
* lemon juice
* salt and pepper
* celery salt
* paprika
* 1 can condensed cream of mushroom soup
* 1 can cream of celery soup
* 1/3 c white wine or dry sherry
* grated Parmesan cheese
* rice

Directions:
Rinse chicken breasts and pat dry. Season with lemon juice, salt, pepper, celery salt and paprika. Place in crock pot.

In a medium bowl, mix soups with sherry or wine. Pour over chicken breasts. Sprinkle with parmesan cheese.

Cover and cook on low for 8-10 hours. Serve over rice.

Servings: 4
Time to Prepare: 5 minutes prep; 25 minutes for rice; 8-10 hours cooking time

Grilled Chicken & Veggies Over Rice

2 Tbsp. margarine, melted
4 tsp. Italian Seasoning
2 1/2 lbs. Chicken parts
2 zucchini &/or yellow squash, sliced
1 medium red bell pepper, seeded, quartered
1 medium onion, cut into 1/2 inch thick slices
1 pkg. Knorr Rice Sides - Cheddar Broccoli

Blend margarine with Italian Seasoning; brush chicken and veggies
Grill or broil chicken and veggies until chicken is thouroughly cooked
Serve chicken and veggies with hot cheddar broccoli rice

Not Your Average Grilled Chicken

Borrowed from the Everything Moms blog

1 (3 pound) whole chicken
3/4 cup sour cream
1/4 cup diced onion
2 cloves garlic, diced
1 teaspoon dried oregano
1 teaspoon dried dill weed
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
To make the chicken easier to grill evenly, remove its backbone. Do this by placing the chicken breast side down on a work surface with the tail end facing you. With a boning knife or sturdy kitchen shears, cut from front to back next to the backbone. Turn the chicken so the neck end faces you and cut on the other side of the backbone. Remove the backbone and use it for making stock or discard. Turn the chicken over and cut through the tailbone or wish bone. Spread the chicken out flat so it's 'butterflied.'
Mix together the sour cream, red onion, garlic, oregano, dill, salt, and pepper in a bowl and blend thoroughly. Gently lift the skin from the chicken being careful not to puncture or break the skin. Spoon the sour cream mixture under the skin, and massage gently to ease the mixture into all areas of the chicken. Cover, and refrigerate for 30 minutes, or overnight.
Preheat a grill for medium heat. Lightly oil a grill grate, and place 4 inches from the heat source.Lightly brush the chicken with olive oil, and season with salt and pepper.
Place chicken on prepared grill skin side up. Cover the grill, and cook until the meat is firm and juices run clear when pierced with a knife, 45-55 minutes. There is no need to turn the chicken over.