Won Ton Salad

Dressing:

2 tsp. salt

2 tsp msg or accent

2 tsp pepper

1/2 c. sugar

1/2 c. rice vinegar

1/4 c. white vinegar

1 c. oil

Mix in a mason jar and store in fridge until ready to serve.

2-3 cans water chestnuts

1 1/2 packages silvered almonds

2-3 heads of chopped lettuce

1 whole chicken (4-5 breasts) cooked

mix the above and set aside

1 package of won ton skins.  Cut these in 1/3 and deep fry them until golden brown (or bake in the oven at 350 until browned).  Put them in a paper grocery bag and crush into small/medium sized pieces.  Mix with the lettuce mixture, then add dressing.  **Caution!!  Won tons will be soggy if it sits in the salad and dressing before serving!!**

Cranberry Salad

1 lb. cranberries - ground

2 apples, peeled and chopped

1 large can crushed pineapple, drained

3/4 c. sugar

1 can mandarin oranges, drained

1 pkg 10 oz. mini marshmallows

1 container cool whip

Mix first five ingredients and let stand 24 hrs.  Add marshmallows and coolwhip, combining completely.

Breaded Ranch Chicken

Here is Jen's yummy Breaded Ranch Chicken recipe.

Chicken Stuffing Casserole

Ingredients:
2 packages (6 ounces each) chicken stuffing mix
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk
4 cups cubed cooked chicken
2 cups frozen corn
2 cans (8 ounces each) mushroom stems and pieces, drained
4 cups (16 ounces) shredded cheddar cheese

Directions: Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (6 servings each).

Honey Lemon Chicken

Honey Lemon Chicken
½ cup lemon juice
1/3 cup honey
¼ cup soy sauce
2 T. finely chopped onion
4 garlic cloves, minced
2 tsp. dried parsley flakes
2 tsp. dried basil
1 tsp. salt
1 tsp. pepper
1 tsp. lime juice
6 boneless skinless chicken breasts

In a bowl, combine the first 10 ingredients. Mix well. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and freeze. Place remaining marinade in a separate freezer bag. Grill chicken, uncovered, over medium heat 12-15 minutes or until juices run clear, turning once and basting occasionally with reserved marinade .

Chicken Alfredo Crockpot

4 chicken breasts
16 oz. noodles (cooked separately)
2, 4 oz. cans of mushrooms (drained)
1 1/4 c. shredded mozzerella or 3/4 c. grated parmesean
2 jars alfredo sauce (approx. 24 oz.)

**Defrost completely or add 2 hours to cook time. Empty bag into crockpot and stir making sure chicken is coated. Cook on low for 5 hours. When chicken is almost done cook pasta separately, drain and add to crockpot with mushrooms. Stir thoroughly. Sprinkle cheese on top, cover and heat for additional 10 minutes or until cheese is melted.

Tater-tot Casserole

Tater-tot Casserole

1 bag (32 oz.) frozen tater tots
1 can (8 oz.) chicken, drained
1/2 tsp. salt
1/4 tsp. pepper
1 can cream of mushroom soup
1 T. dried onion
1/2 c. milk
1/2 c. cheddar cheese, grated

Pour bag of frozen tater tots on bottom of slow cooker. Combine remaining ingredients except cheese and pour over potatoes. Cover and cook on high 3 hours, or low 4-5 hours. half hour before serving, sprinkle grated cheese over the top.

Tomato Basil Chicken with Fettuccine

Tomato Basil Chicken with Fettuccine

3 boneless skinless chicken breasts
1/2 cup green onions
2 tsp minced garlic
1 can diced tomatoes
1 TBS basil
1 1/2 cup heavy whipping cream
1 1/2 cup grated parmesan cheese
8 oz fettuccine(mushrooms optional)

Place chicken, green onions, garlic and basil in crock pot. Cook on Low for 7-9 hours. Shred chicken into pieces, then stir in cream and parmesan cheese. Cook on High for an additional 30 minutes. Serve over cooked (according to package) fettuccine noodles.

Overnight Egg Casserole

4 cups frozen shredded hash brown potatoes, thawed
1 c. cubed fully cooked ham
1 can chopped green chilies
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded cheddar cheese
6 eggs
1 can evaporated milk
1/4 teaspoon pepper
salsa, optional

In a greased 8-in square baking dish, layer the hash browns, ham, chilies and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 for 1 hour or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes. Serve with Salsa, if desired.

Pesto-Alfredo Cheese Tortellini with Grilled Chicken

4-6 chicken breasts
1 T Olive Oil
1 T Butter
1-8 oz Package of mushrooms
1 t minced garlic
1 small red bell pepper
1 20 oz package cheese-filled tortellini
1 jars of alfredo sauce
1/8-1/4 cup of pesto
1/2 cup olives
1 tomato chopped
Optional-1-6 ounce jar of artichoke heats, drained and coarsely chopped.
Grated parmesan cheese for topping

Directions:Thaw completely. Cut chicken in strips and Grill or Broil chicken breasts until done. In sauté pan, melt butter with olive oil and cook garlic, mushrooms and bell peppers until tender. Cook tortellini til done, drain. Stir in alfredo sauce, pesto sauce, chicken, tortellini, artichoke hearts, chopped tomatoes and black olives into mushroom mixture. Stir in gently until mixed and heat over low until heated through. Top with grated parmesan cheese.

Breaded Ranch Chicken

6 boneless, skinless chicken breasts
1 cup Ranch Dressing
1 cup Italian style bread crumbs
3 Tbs minced onions
1 lb. cooked and crumbled bacon (or 1 cup pre-cooked bacon pieces)

Mix bread crumbs, onions and bacon together. Dip chicken in ranch and then cover with bread crumb mixture.

Label: Thaw and bake at 375 for 1 hour