Chicken Divan

2 bunches broccoli cut and steamed
2 cups chicken diced
2 cans cream of chicken soup
1 cup mayonnaise
1 t lemon juice
1/2 t curry powder
1/2 cup grated cheddar cheese
cooked rice (white or brown)

Arrange cooked broccoli and chicken in the bottom of a greased 13x9 pan. Combine soup, mayo, lemon juice and curry powder.

Option A- Top chicken and broccoli with rice, then soup mixture then cheese and bake at 350 for 30 minutes or

B- Pour soup mixture over chicken and broccoli and bake at 350 for 30 minutes (or until bubbly) then serve over rice

Chicken and Broccoli Aglio e Olio

1 bunch broccoli, cut to about 1/2 to 1 inch heads or cubes of stalk
1 summer squash, cubed
1 lb ish pasta linguine, spaghetti, rotini it doesn't really matter
3 chicken breasts
1 t salt
1/2 t pepper
8 T olive oil, divided
8 cloves garlic, crushed and minced
1/2 t red pepper flakes
dried basil (or fresh if you have it)

Bring a large pot of salted water to a boil. Add broccoli and boil 2 minutes. Add summer squash and boil 1 more minute. Remove veggies with slotted spoon. Add pasta and cook according to package directions. While pasta is cooking season meat with salt and pepper. Sautee in olive oil until no longer pink. Add garlic and red pepper. Cook 1 more minute. Set aside. Drain pasta reserving 1 cup of the liquid. Add liquid and veggies to chicken and simmer. Add pasta and 1/2 t salt. Stir to combine. Drizzle with olive oil. Sprinkle with basil. Serve immediately.

Notes:This is SOOOOO yummy! Use whatever veggies you have on hand. Don't be afraid of the garlic. It is a little zippy. If you have kiddos that don't like spice, just omit the red pepper.

"Fried" Chicken Fingers

Not deep fried, but pan fried chicken fingers that are crispy tasty and not too unhealthy since a mixture of olive oil and canola oil is used.

1 lb chicken cut into strips (maybe 3-4 "fingers" per breast)
1/2 cup milk
1/2-3/4 cup flour
2 eggs, beaten
1/2-3/4 cup bread crumbs
1/2 cup rice chex cereal crushed
powdered spices to taste, I use salt, pepper, garlic (go light,) onion, parmesan cheese, etc...

Mix bread crumbs, cereal and spices. In a large frying pan, heat enough oil to amply cover the bottom of the pan, I use a mix of olive oil and canola. Dip chicken strips in milk, then flour, then egg and finally bread crumb mixture. "Fry" in oil until brown and crispy on both sides.

Variations:
Any kind of bland cereal can be used (Kix, cheerios, etc...) and if you don't have any around you can just omit it, it just adds an extra crunch.

You can do chicken nuggets too, but they take way more time!

This is an original recipe so all measurements are approximate.

Fried Rice

1 cup bean sprouts
1 T olive oil (or vegetable)
1 cup sliced mushrooms (3 oz)
3 cups cold cooked rice
1 cup cut-up cooked pork
2 T sliced green onions
1 T olive oil ( or vegetable)
2 large eggs, slightly beaten
3 T soy sauce
dash of white pepper

Rinse bean sprouts with cold water, drain. Heat 1 T oil in skillet over medium heat. Cook mushrooms in oil about 1 minute, stirring frequently, until coated. Add bean sprouts, rice pork and onions. Cook over medium heat about 5 minutes, stirring and breaking up rice, until hot. Push rice mixture to the side of the skillet. Cook eggs in 1 T oil until eggs are cooked, but moist. stir eggs and rice together. Stir in soy sauce and pepper.

Variations:
Omit bean sprouts and mushrooms
I add green peppers with pork and onions
Substitute chicken or beef for pork
Use regular pepper

General Tso's Chicken

Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 t garlic
1 1/2 t minced ginger
3/4 cup sugar
1/2 cup soy sauce
1/4 cup vinegar
1/4 cup sherry

Chicken
1 can chicken broth
3 lbs chicken, chunked
1/4 soy sauce
1 egg, beaten
1 cup cornstarch
2 cups green onions
8 small dried hot peppers, seeds removed

Sauce: Put all sauce ingredients in a jar and shake to mix. Refrigerate until ready to use.

Chicken: Mix chicken, soy sauce, and hot peppers. Stir in beaten egg. Add cornstarch. Mix until chicken is coated. Deep fry 7-8 pieces of meat at a time until crispy. Drain.

Place small amount of oil in wok or deep fry pan. Add onions and peppers and stir fry 30 seconds. Shake sauce mixture in jar and add to wok. Stir constantly until thick. If it gets too thick, add water. Add chicken. Cook until heated through. Serve over white rice or stir fried rice.

Variations:
I omit sherry. I use dry ginger. I use cayenne pepper if I don't have dried hot peppers. I heard that you can use pizza hot peppers too

Creamy Chicken and Pasta

1 lb boneless chicken breast, cut
1 can cream of chicken soup
1 package vegetable pasta blend

Brown chicken, add soup, veggies, noodles and water. Cover and simmer until noodles and pasta are tender.

Variations: Use fresh vegetables (broccoli and carrot) and egg noodles. The egg noodles can either be cooked ahead of time or added raw. If using uncooked noodles increase water

Inside Out Chicken Pot Pie

1 lb. boneless chicken breasts, cut
1 can cream of chicken soup
1 package frozen veggie mix

Brown chicken breasts add vegetable and soup. Cover and simmer until veggie are cooked to desired texture. Serve over biscuits.

Variations:
Use fresh vegetables (broccoli, carrots, cauliflower, peas etc...) add a touch extra water and increase simmer time.

Make homemade biscuits, or used pre-made biscuits

Tasty 2 Step Chicken or Pork (Campbell's Soup Recipe)

4 Boneless chicken breasts or pork chops
1 can of soup (cream of mushroom, cream of chicken, cream of celery, tomato (with garlic and herbs added))
1/2 cup water or milk

Brown meat. Add soup and water (or milk.) Cover and simmer. Goes well with rice and veggies, or mashed potatoes and veggies.)

California Casserole

2 Boxes Chicken Stuffing
1 Can Cream of Chicken Soup
1 Cup Sour Cream
1 Can Canned Chicken (or your own cooked, chopped up)
1 Bag California Style Frozen Vegetables (or whatever combo is your fave)

Prepare Stuffing
In large bowl, mix all other ingredients (veggies don't have to be cooked)
Spread mixture into a 9*13 pan and top with stuffing

Bake on 350 for about 30 min

Alternatives: leave out chicken for a vegetarian dish, add extra soup and/or sour cream for a more saucy version, add a handful of shredded cheese to the mixture

Stir Fry

1 Small to medium onion
2-3 cloves of garlic, crushed and chopped
1 lb chicken, cubed or cut in slivers
1 can chicken broth
1 cube chicken bouillon
1 cup water
2-3 Tbs. soy sauce
1-2 heads of broccoli
3-4 carrots
2-3 Tbs. cornstarch
water


Chop onion and garlic. If you have kids who don't like onion, cut it VERY fine. Sautee onion and garlic in olive oil. Add chicken and cook until no longer pink. Add chicken broth, bouillon, water and soy sauce. Add carrot and broccoli. Cook until vegetables are soft but not squishy. Once vegetables are to desired texture, bring mixture to a boil and thicken using cornstarch dissolved in water. Serve over rice.

Variations:
You can use all canned broth or all bouillon.
You can add green peppers and snap peas, just before serving.
You can use beef and beef broth instead of chicken
I don't use a recipe for this so all measurements are approximate

Nutty Spaghetti

3/4 cup chicken broth
2/3 cup creamy peanut butter
5 Tbs. soy sauce divided
2 Tbs. vinegar
1 Tbs. olive oil
1 tsp. grated ginger
2 Tbs. cornstarch
1 lb.chicken breast cut into small pieces
4 tsp. vegetable (or olive) oil, divided
1 lb. spaghetti, cooked according to package directions
1 cucumber, peeled, cut in half lengthwise, and sliced
1 head broccoli, cut in small pieces and delicately steamed

In a bowl, whisk together chicken broth, peanut butter, 3 Tbs. soy sauce, vinegar, olive oil and ginger. In another bowl, combine cornstarch with remaining 2 Tbs. soy sauce, then toss with chicken pieces to coat. In a large non-stick skillet heat 2 tsp oil over high heat. Add half the chicken pieces and cook, stirring until cooked through. Remove from pan and repeat with remaining oil and chicken. In serving dish, toss noodles with sauce, cucumber, broccoli and chicken pieces. Can be served warm or chilled.

Variations:
Original recipe called for seasoned rice vinegar, Asian sesame oil and 1 1/2 cups shelled edamame, cooked according to package directions.
Dry ginger can be used if you don't have fresh ginger laying around.

Mulligatawny Stew

2-4 Chicken Breast
1 Quart Chicken Broth
1 Medium Onion
2 Carrots
1-2 Stalks Celery
Green Pepper (optional)
1 Apple, peeled and chopped
1/4 cup olive oil
1/3 cup flour
1 can stewed tomatoes (8oz or 15oz)
1 Tsp. curry
1/8 tsp. mace
1/8 tsp cloves
1 tsp dry parsley

Cook chicken breasts in broth. When chicken is cool enough to handle, chop into chunks. While chicken is cooking, chop onion, carrots, celery, green pepper and apple. Sautee in olive oil, set aside until chicken is done. Once the chicken is done reheat veggie mixture on medium heat and sprinkle with 1/3 cup flour and stir to mix. Slowly add chicken broth and stir until it begins to thicken. Add canned tomatoes with juice and chicken. Add spices. Add salt and pepper to taste. Serve over rice.