Ingredients:

• 1 1/2 tsp. minced garlic
• 1/3 cup soy sauce
• 1/3 cup honey
• 1/2 tsp. black pepper
• 1/2 tsp. white pepper
• 1 Tbsp. siracha
• 1/2 tsp. onion powder
• 1 tsp. basil
• 1 tsp. Worcestershire 
• 1/4 cup brown sugar

Ingredients:

• 1 1/2 pd. boneless, skinless chicken breasts (about 3-4 breasts)
• 4 cups water
• 1 tsp. salt
• 1/3 tsp. pepper
• 1/2 tsp. garlic powder
• 2 tsp. chili powder
• 1 tsp. onion powder
• 1 tsp. dry oregano
• 1/4 tsp. cumin 
• 1/2 medium onion, sliced thinly
• 1/2 cup shredded Mexican blend cheese
• 1 cup shredded lettuce
• 1 can refried beans
• 6 flour tortillas 
• Toppings: jalapenos, sour cream, red enchilada sauce, Mexican blend cheese

1. In a large pot, bring chicken, onion, and spices to a boil. Boil  covered 15 minutes on high. 
2. Reduce to medium and simmer for 1 hour with lid cracked.
3. Most liquid should be evaporated and chicken mixture easily shredded when poked with a spoon and twisted.
4. Remove from heat and stuff tortillas in the center. Layer 2 tbsp.  refried beans, chicken,  lettuce, and last the cheese. Fold tortillas burrito style and place into greased baking pan. 
5. Top with queso blanco (see below for recipe) and bake 350 degrees for 7 to 10 minutes or until heated.
6. Serve with favorite Mexican sides.

Queso Blanco
Ingredients:

• 1 pd. white American cheese
• 2 can diced green chilies, undrained
• 1/2-1 cup heavy cream, depending on thickness of dip you prefer

1. Simmer all ingredients in a saucepan till smooth.

*Can use your preferred 8 oz.canned queso blanco available at the grocery store.

Ingredients:

• 1/4 tsp. cinnamon
• 1/4 cup brown sugar
• 1/2 tsp. pepper
• 2 tbsp. prepared mustard
• 1 1/2 tbsp. Worcestershire sauce
• 1/2 medium-sized onion, chopped
• 1/4 tsp. salt
• 1/2 cup water
• 1/2 cup catsup
• 1 tbsp. vineagar
• 1/2 tsp. nutmeg

1. Heat all ingredients to boiling.
2. Use on poultry, pork, or beef.

Ingredients:

• 6 chicken breasts
• 1/4 cup butter
• 1 med. green onion
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup tomatoes
• tortilla chips
• 1 cup shredded cheddar cheese

1. Preheat oven to 325 degrees. 
2. Cook chicken breasts until done and cut into cubes. Saute pepper and onions in butter until tender. Mix in soups and tomatoes.
3. In a casserole dish, break some chips and layer bottom of dish. Spoon sauce mixture over chips. Add cheese, layer until mixture is gone. 
4. Bake about 30 minutes.

Ingredients:

• 8 slices bread
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 2 cups diced turkey (left over from Thanksgiving)
• 3/4 tsp. salt
• 3/4 tsp. pepper
• 1/2 cup mayo
• 2 slightly beaten eggs
• 1 1/2 cup milk
• 1 can cream of mushroom soup
• 1/2 cup shredded cheese

1. Butter 2 slices of bread and cut into cubes. Set aside. Place 6 slices of bread in bottom of buttered glass baking dish.
2. Combine vegetables, turkey, salt, pepper, and mayo. 
3. Combine with bread crumbs. Pour over bread in baking dish. 
4. Combine eggs, milk, and soup. Pour over turkey mixture. Chill about 1 hour.
5. Sprinkle cheese over the top. Bake 1 hour in 325 degrees.

* Can substitute chicken for turkey. 

Ingredients:

• 1/2 cup Teriyaki sauce with pineapple juice
• 4 tsp. brown sugar, leveled
• 1 tsp. honey
• 2 tsp. mustard
• 1/4 tsp. cayenne red pepper
• 1 tsp. red pepper flakes

1. Combine all ingredients together and pour over meat.
2. Marinate for 1 hour in refrigerator.

*Perfect for pork, chicken, or tuna.

Ingredient

• 1 tsp. allspice
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. paprika
• 1/4 tsp. hot pepper sauce
• 2 tsp. olive or vegetable oil
• 2 tsp. lime juice
• 4 boneless skinless chicken breast halves

1. Heat grill. In small bowl, combine all ingredients except chicken, mix well. Rub mixture on chicken breast halves. Let stand at room temperature for 15 minutes to marinate.
2. When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once.

Ingredients

• 8 oz. tortilla chips
• 1/4 cup chunky style salsa
• 1 can black beans, drained, rinsed
• 3 frozen charbroiled mesquite chicken breast patties, thawed, chopped
• 1 tomato chopped
• 8 oz. finely shredded Mexican natural cheese blend

1. Heat oven to 400. Line baking pan with foil. Spread half of tortilla chips evenly in foil-lined pan. 
2. In medium bowl, combine salsa and beans, mix well. Spoon half of bean mixture over chips. Top with half each of chicken, tomato, and cheese. Repeat layers. 
3. Bake at 400 for 12 to 14 minutes or until cheese is melted.

Ingredients

• 1/2 large onion
• 1 1/2 tsp. butter
• 4 cups chopped cooked chicken
• 1 can cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 1/2 cup chopped pimiento
• 1 cup shredded mild Chedder cheese, divided
• 6 frozen biscuits, thawed

1. Preheat oven to 350.  Grease the bottom and sides of an 11x7-inch baking dish.
2. Chop the onion. Heat butter in a small non-stick skillet over medium-high heat until melted. Stir in onion. Saute until tender.
3. Combine onion, chicken, soup, sour cream, and pimento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove fom oven. 
4. Sprinkle baked layer with 3/4 cu of the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining Cheddar. 
5. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.

Ingredients

• 8 cups of water
• 4 tsps. salt
• 2 chickens
• 2 (8 oz. ) packages fine egg noodles
• 3/4 cup butter
• 3/4 cup flour
• 2 cups milk
• 1/4 tsp. pepper
• 2 (6 oz.) cans mushrooms
• Parmesan cheese
• paprika

1. Add together water and salt. Place in water the chickens. Cook on low heat 2 to 3 hours. 
2. Skim fat from surface of broth. Remove skin and bones from chicken. Dice chicken and set aside. Bring broth to boil. 
3. Add egg noodles. Cook about 15 minutes or until tender. 
4. Melt in saucepan the butter. Stir in flour and stir until smooth. Then stir in milk and pepper. 
5. Add small amount of hot broth to this mixture. Then stir mixture into remaining broth and noodles. Cook until thickened, stirring constantly. 
6. Add the chopped chicken and mushrooms. 
7. Pour into two buttered 9x13 inch baking dishes. Make a 2 inch band around each casserole, using buttered bread crumbs. Sprinkle center with Parmesan cheese and paprika. Bake about 30 minutes in 350 oven until piping hot, browned and crusty on top.

Ingredients

• 1/2 chicken
• 1/2 to 1 lb. pork
• 1/2 to 1 lb. beef
• 5 or more diced potaoes
• 1 can tomatoes
• 3 or more onions. chopped
• 1 can whole kernal corn
• 5 stalks celery, chopped
• 1 can small peas
• 1/2 to 1 cup ketchup
• 2 or 3 tbsp. Worcestershire sauce
• hot sauce or barbecue sauce

1. Dice chicken, beef, and pork. Cook until tender in a small amount of water. Salt and pepper to taste.
2. Then add vegetables. Cook over low heat, stirring until done. 
3. Add to taste ketchup, Worcestershire, and/or hot sauce or barbecue sauce.

Ingredients

• 1 cup flour
• 1 cup milk
• 1 egg
• 1/2 tsp. salt
• 1 tsp. sugar
• 1 tsp. baking powder

1. Combine all ingredients and mix thoroughly.
2. Remove meat from 4 chicken breasts. Cut across the grain into 1/2-inch strips. Sprinkle with salt and dip into batter.
3. Fry in hot oil until done and golden brown.
4. If desired, substitute garlic salt for the salt in the batter. Other spices can be added according to taste.

Ingredients

• 2 chickens, cut into serving pieces
• 1 stick margarine
• Lemon pepper seasoning
• instant minced onion

1. Place chicken close together with skin side up in foil-lined flat baking pan.
2. Melt butter and brush heavily on chicken. Salt lightly.
3. Sprinkle heavily with lemon pepper seasoning. 
4. Sprinkle lightly with instant minced onion. Cover tightly with foil, crimping over the edges. 
5. Bake for 1 1/2 hours in 350 oven.
6. Remove foil from top and bake 1/2 hour longer, until chicken browns lightly. Delicious hot or cold.

Ingredients

• 4 bone-in split chicken breasts
• 1 can of cream of mushroom soup
• 1 pkg. frozen chopped broccoli
• 1 tsp. mayonnaise
• 1 cup shredded cheddar cheese
• 1 small onion chopped
• 1 sleeve Ritz crackers, crushed
• 1 tbsp.butter, melted

1. Boil chicken for 30-35 minutes. After done, pull chicken from bone and shred. Place in a big bowl.
2. Cook broccoli per package and place in bowl.
3. Cook soup and mayonnaise until well heated. Chop onion and add to the bowl.
4. Add soup mixture and 1/2 cup shredded cheese to the bowl.
5. Mix all the ingredients well and place in a casserole dish. 
6. Top with crushed Ritz crackers and melted butter, mixed together in a ziploc bag. Add rest of cheese.
7. Bake at 350 degree oven for 30 min. or until topping is hard. 

Chicken can be left out for a delicious broccoli casserole.

Ingredients

• 1/2 onion, chopped
• 1/2 green pepper, chopped
• 2-3 tbsp. butter, saute all in pot until tender
• 2 cans chicken broth
• 3/4 cup picante sauce
• 3 shredded chicken breasts cooked
• 2 cans cream of chicken
• dash of cumin
• salt and pepper

1. Cook until smooth.
2. Crush chips in bowl and pour over top with sour cream and cheese.

Ingredients

• 1 medium stewing hen or 4 bone-in chicken breasts
• 2 cups flour
• 1/2 tsp salt
• 1 Tbsp. shortening or lard
• 1/2 cup water.
• salt and pepper to taste

1. Cut up and stew until tender a medium fat stewing hen or 4 bone-in chicken breasts.
2. Remove chicken from kettle, leaving broth. There should be about 2 quarts of broth.
3. Combine 2 cups flour and 1/2 tsp. salt.
4. With fingers or fork mix in shortening or lard the size of an egg until well-mixed and the texture is a little grainy.
5. Add: 1/2 cup water. Place on kneading board and work in flour until stiff.
   
6. Roll out, cut very thin. Cut into strips or squares and drop into boiling broth, salt to taste.
7. Drop one strip or square at a time until all are in. Cover and cook 15 minutes on very low heat or until tender. Add cut up chicken to broth and dumplings and salt to taste. Serve in a bowl. Can add red pepper, if desired. 

Ingredients

• 2-3 bone-in chicken breast
• 1 finely cut celery stalk
• 1/2 onion, finely chopped
• 2 Tbsp. mayo or miracle whip
• 1 Tbsp. sweet pickle juice
• 1 Boiled egg, chopped

1. Boil chicken breast for 30-40 min.
2. Cut up chicken when done and cooled.
3. Add celery, onion, and egg.
4. Mix in mayo and pickle juice.
5. Serve cold on bread of choice

Ingredients

• 1 26oz. jar tomato sauce
• 1 tsp. garlic salt
• 1 1/2 pds. chicken breast tenders
• 14 uncooked manicotti shells (8 oz.)
• 2 cups mozzarella cheese

1. Heat oven to 350.
2. Spread about 1/2 of pasta sauce in ungreased rectangle baking dish.
3. Sprinkle garlic salt on chicken.
4. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.
5. Place shells on pasta sauce in dish.
6. Pour sauce covering completely.
7. Sprinkle with cheese.
8. Cover and bake about 1 hour 30 min. or until shells are tender. Sprinkle with basil.

Ingredients

• 1 lb. chicken breasts
• 2 cups cheese flavored crackers (Cheese-It Brand)
• 1/2 cup finely shredded cheddar cheese
• 1 egg

1. Heat oven to 400. Spray jelly roll pan, with cooking spray.
2. Cut chicken into strips.
3. Mix crushed crackers and cheese in large resealable plastic food bag.
4. Beat egg in large bowl.
5. Add chicken to egg and toss to coat.
6. Remove chicken in bag of cracker mixture.
7. Seal bag and shake to coat evenly with cracker mixture.
8. Place chicken in strips in single layer in pan.
9. Bake Uncovered 10-12 min. or until no longer pink in center.

Serve with BBQ sauce.

Ingredients

• 1 1/2 Tbsp. Vegetable oil
• 1 lb. boneless, skinless chicken breast, cut into 1/2 inch chunks.
• 2 Tbsp. ground cumin
• 1 jar salsa
• 2 cans Great Northern beans, drained
• 1 cup frozen corn
• 1 1/2 shredded Colby-Jack Cheese

1. Heat oil in large saucepan over medium heat.
2. Add chicken.
3. Cook 3 min. Add cumin; cook 1 min stirring constantly.
4. Add salsa, beans, and corn; bring to a boil.
5. Reduce heat, cover, and simmer 15 min. Stirring once.
6. Remove from heat; stir in 1 cup cheese.
7. Ladle into bowls; top with remaining cheese and serve with toppings.