CHEF DELICIOUS FOOD: CHICKEN

About my Blog

The best experience than I have been able to enjoy in my life is to cook. The kitchen is not a profession to which it is gone to obtain the resources necessary to survive, but the adorable temple where that loves this profession it gets to rest of the real world, where it submerges in that creative volume to obtain a smile and a gratefulness of which they wait for the best thing of us. To cook is an art, is the creativity personified in the personal taste of each chef, is the freedom to include in each prescription the most dissimilar ingredients and to obtain an incredible flavor…….

Mostrando entradas con la etiqueta CHICKEN. Mostrar todas las entradas

Mostrando entradas con la etiqueta CHICKEN. Mostrar todas las entradas

Etiquetas: ALL, CHICKEN, CUBAN STYLE, RICE, YELLOW RICE

CHICKEN AND YELLOW RICE CASSEROLE

Ingredients

1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 (8 ounce) can water chestnuts, drained and chopped
2 tablespoons olive oil
1 whole chicken
salt and pepper to taste
seasoning salt to taste
1 (10 ounce) package yellow rice
1 (4 ounce) jar diced pimentos, drained

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a Dutch oven, toss the onion, green bell pepper, and water chestnuts with olive oil to coat. Rub the chicken with salt, pepper, and seasoning salt, and place on top of the vegetables in the Dutch oven.

Cover, and cook the chicken 1 hour and 15 minutes in the preheated oven, or to an internal temperature of 180 degrees F (85 degrees C). Remove from heat. Leaving the vegetables in the Dutch oven, remove the cooked chicken, cool, skin, debone, and shred meat.

While the chicken is cooking, prepare the yellow rice according to package directions.

Mix the shredded chicken and cooked rice into the Dutch oven with the vegetables. Return to the 350 degrees F (175 degrees C) oven, and continue cooking 15 minutes before serving.

Etiquetas: ALL, CHICKEN, CUBAN

RANCHO LUNA CHICKEN

Ingredients

* 6 tablespoons olive oil, divided
* 6 cloves garlic, minced
* 2 onions, chopped
* 1/2 cup orange juice
* 1/2 cup lemon juice
* 1/4 cup white wine
* 1 (4 pound) whole chicken, cut into 4 pieces
* salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Heat 3 tablespoons of the oil in a medium skillet over medium heat. Add the garlic and saute for 1 minute; set aside. In a separate medium bowl, combine the remaining oil, onion, orange juice, lemon juice and wine. Add the heated garlic and oil to this and mix well. Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well.

Bake at 350 degrees F (175 degrees C) for 1 hour, basting occasionally with the sauce.

Etiquetas: ALL, CHICKEN, CUBAN, GRILLED, SALAD

CUBAN GRILLED CHICKEN SALAD

Ingredients

* 3 cups chopped romaine lettuce
* 1 small red onion, diced
* 1 (6 ounce) avocado, diced
* 1/2 cup red or yellow bell pepper, diced
* 3/4 cup canned black beans, drained
* 3/4 cup diced fresh or canned pineapple
* 2 cups cooked chicken meat, chopped
* 2 tablespoons olive oil
* 2 teaspoons minced garlic
* salt and pepper to taste
* 4 teaspoons fresh lime juice

Directions

Toss the romaine with the onion, avocado, and peppers in a large bowl. Divide among four salad plates. Top each salad with a mound of black beans, some pineapple chunks, and the chopped chicken meat.

Whisk together the olive oil with the garlic, salt, and pepper. Drizzle this dressing over each salad along with a little lime juice.

Nutritional Information open nutritional information

Etiquetas: ALL, CHEESE, CHICKEN, ITALIAN, LASAGNA, SAUSAGE

CHICKEN LASAGNA WITH ANDOUILLE SAUSAGE

Ingredients

* 1 (16 ounce) package lasagna noodles
* 1 pound andouille sausage, quartered lengthwise and sliced
* 1 pound skinless, boneless chicken breast halves - cut into chunks
* 2 teaspoons Cajun seasoning
* 1 teaspoon dried sage
* 1/2 cup chopped onion
* 1/2 cup chopped celery
* 1/4 cup chopped red bell pepper
* 1 tablespoon finely chopped garlic
* 20 ounces Classico® Creamy Alfredo Sauce
* 1 1/2 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese

Directions

Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and half of the Alfredo sauce. Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

Etiquetas: ALL, CHEESE, CHICKEN, ITALIAN, LASAGNA

CHEESY BUFFALO CHICKEN LASAGNA

Ingredients

* 1 pound skinless, boneless chicken breast - cooked and diced
* 4 cups Classico Tomato and Basil Sauce
* 2 tablespoons hot sauce
* 2 tablespoons apple cider vinegar
* 1 1/2 cups water
* 1 teaspoon garlic powder
* 1 small onion, chopped
* 1 small green bell pepper, chopped
* 1 (6 ounce) can mushrooms, drained
* 1 egg, beaten
* 1 (15 ounce) container ricotta cheese
* 12 uncooked lasagna noodles
* 2 cups shredded mozzarella cheese
* 3/4 cup crumbled blue cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan. In a large bowl combine the chicken, pasta sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese. Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture. Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes. Remove from oven, cover and let stand for about 15 to 20 minutes before serving.

Etiquetas: ALL, CHICKEN, GARLIC, ITALIAN, OLIVES

OLIVE CHICKEN

Ingredients

* 8 skinless, boneless chicken breasts
* salt to taste
* 2 tablespoons vegetable oil
* 4 cloves garlic, crushed
* 1 bay leaf
* 1/4 teaspoon dried thyme
* 1/4 teaspoon ground black pepper
* 4 tomatoes, peeled and quartered
* 20 pimento-stuffed green olives
* 1 1/4 cups dry white wine
* 1 1/4 cups chicken broth

Directions

Season chicken with salt. Heat oil in a large skillet over medium high heat; brown chicken in oil, about 5 minutes each side. Add garlic, bay leaf, thyme and pepper and mix well, then stir in tomatoes, olives, wine and broth. Reduce heat to low and simmer, uncovered, for 45 minutes or until chicken is cooked through and juices run clear. Remove garlic and bay leaf and serve.

Etiquetas: ALL, CHICKEN, ITALIAN, PASTA

CHICKEN TORTELLINI ALFREDO

Ingredients

* 1 medium onion, chopped
* 2 tablespoons butter
* 3 skinned and boned chicken breast halves, cut into 2-inch pieces
* salt and pepper
* 1 tablespoon dried or fresh tarragon or thyme (optional)
* flour for dredging
* 2 1/2 cups Newman's Own All-Natural Alfredo Sauce
* 10 ounces cheese tortellini, prepared according to package directions
* chopped parsley for garnish

Directions

Saute onion in butter until limp and set aside. Season chicken with salt and pepper to taste. Add tarragon or thyme, if desired. Dredge in flour and saute in pan used to saute onion for about 5 to 7 minutes. Add onions, Alfredo sauce, and tortellini. Stir together, heating thoroughly for 5 to 10 minutes. Garnish with parsley and diced peppers as desired.

Etiquetas: ALL, CHEESE, CHICKEN, MEXICAN, TORTILLAS

CHIKEN CHILAQUILES

Ingredients:

4 cups fresh tomatoes or tomatillos
2 large cloves garlic
1 jalapeno pepper (optional)
1/3 small onion
1 teaspoon salt
1/4 teaspoon black pepper
3 to 4 cups shredded cooked chicken
2 cups shredded Monterey jack cheese
1 (6 or 7 ounce) bag tortilla chips
Sour cream (optional)

Directions:

Preheat oven to 350 degrees F. Make salsa by washing and halving tomatoes (remove husks from tomatillos). Cut jalapeno in half and remove seeds and stem. Place tomatoes (tomatillos), garlic, jalapeno, onion, salt and pepper in blender and blend until smooth. Place in saucepan and cook over medium heat for 10 to 20 minutes. Add additional salt to taste, if desired. (NOTE: If not using a blender, peel tomatoes and chop all ingredients well before combining in saucepan. Start cooking on lower heat to prevent scorching; as juice forms turn the heat up to medium and continue as above.) If salsa is too thick, thin with a little chicken broth. Set half the salsa aside.

Mix half the salsa and half the cheese with the chicken.

Toss tortilla chips with remaining salsa. Layer the salsa and chips with the salsa and chicken mixture in a 9 x 13-inch pan. Sprinkle with remaining cheese. Bake 15 minutes to melt cheese.

Serve with sour cream.

NOTES: Use approximately 1 1/2 to 2 pounds tomatoes or tomatillos (this is equivalent to about 14-15 medium tomatillos or 4-6 large tomatoes). The first 6 ingredients and the first step may be replaced with 24 oz. jar commercial salsa for speed and convenience, but the taste will be different.

Serves 6 to 8.

Etiquetas: ALL, CHICKEN, MEXICAN

MEXICAN CASSEROLE

Ingredients

* 2 tablespoons vegetable oil
* 3/4 pound cubed skinless, boneless chicken breast meat
* 1/2 (1.25 ounce) package taco seasoning mix
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (8.75 ounce) can sweet corn, drained
* 1/4 cup salsa
* water as needed
* 1 cup shredded Mexican-style cheese
* 1 1/2 cups crushed plain tortilla chips

Directions

In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

Etiquetas: CHICKEN, MEXICAN, SOUP

CHICKEN TORTILLAS SOUP

Ingredients:

6 Boneless, Skinless Chicken Breast, Cooked And Cubed
2 Celery Sticks, Chopped
1 Onion, Chopped
2 Tablespoons Chicken Bouillon Granules
1 Can Cream Of Chicken Soup
10-12 Flour Tortillas
10 Cups Water

Cooking Directions:

Place chicken breast in water with celery and onion in a Very large kettle or soup pot. Bring to a boil, reduce heat and cook about 30 minutes until chicken is tender. Remove the chicken and set aside to cool down. Save broth in roasting pan. Add chicken bouillon to broth and taste to see if it needs any more bouillon or water. Add chicken soup to broth and bring to boil. Cut tortillas into small strips, add strips, one at a time to a briskly boiling broth mixture and stir constantly but gingerly not to tear the strips. When all strips are added pour in chicken and reduce heat to low simmer for 5-10 minutes. Stir gingerly to prevent sticking. Will be Very Thick

Etiquetas: ALL, BACON, CHICKEN, SALAD

CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON

Ingredients

* 8 slices bacon
* 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
* 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
* 1 cup crumbled blue cheese
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground black pepper
* 1/4 teaspoon salt
* 2 tablespoons olive oil

Directions

Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute. Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.

Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.

Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

Etiquetas: ALL, CHEESE, CHICKEN, CREAM

CREAM CHEESE CHICKEN

Ingredients

* 1 teaspoon butter
* 8 ounces fresh mushrooms, sliced
* 6 ounces cream cheese, softened
* 6 skinless, boneless chicken breast halves
* 1 cup brown sugar
* 1/2 cup Dijon mustard
* 1/2 cup chopped walnuts

Directions

Preheat oven to 450 degrees F (230 degrees C). Melt butter in a skillet over medium heat. Saute mushrooms until tender. Reduce heat to low, and stir in cream cheese until melted. Remove from heat. Pound chicken breasts thin with a meat mallet. Spread with mushroom mixture, and roll up. In a small bowl, mix together brown sugar and Dijon mustard. Press mustard mixture onto chicken. Roll chicken in chopped nuts. Place in a baking dish. Bake in preheated oven for 15 to 20 minutes, or until chicken is no longer pink, and juices run clear.

Etiquetas: ALL, CHICKEN, ITALIAN, PESTO

PENNE WITH CHICKEN AND PESTO

Ingredients

* 1 (16 ounce) package penne pasta
* 2 tablespoons butter
* 2 tablespoons olive oil
* 4 skinless, boneless chicken breast halves - cut into thin strips
* 2 cloves garlic, minced
* salt and pepper to taste
* 1 1/4 cups heavy cream
* 1/4 cup pesto
* 3 tablespoons grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Etiquetas: ALL, CHICKEN, ITALIAN, VEGETABLE

PENNE WITH CHICKEN AND ASPARAGUS

Ingredients

* 1 (16 ounce) package dried penne pasta
* 5 tablespoons olive oil, divided
* 2 skinless, boneless chicken breast halves - cut into cubes
* salt and pepper to taste
* garlic powder to taste
* 1/2 cup low-sodium chicken broth
* 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
* 1 clove garlic, thinly sliced
* 1/4 cup Parmesan cheese

Directions

Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside. Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels. Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through. Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.

Etiquetas: ALL, CHICKEN

BEER ROASTED LIME CHICKEN

Ingredients

* 1 (4 pound) whole chicken
* 1 tablespoon salt, or to taste
* 1 tablespoon ground black pepper, or to taste
* 1 lime, halved
* 1/2 (12 fluid ounce) can beer
* 1 cup water

Directions

Preheat the oven to 350 degrees F (175 degrees C). Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven. Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.

Etiquetas: ALL, CHICKEN

CUBAN CHICKEN FRICASSEE

Ingredients

2 lb chicken pieces (skinned)
1/3 cup canola oil
2 garlic gloves (minced)
1 large onion (chopped)
1/2 green bell pepper (chopped)
1/2 cup tomato sauce
1/4 cup sour orange juice
1/2 cup dry white wine
1/2 lb potatoes (peeled and cubed)
1 tspn salt and black pepper
1/2 cup spanish olives (pimento stuffed)
1/4 cup capers
2 tspn oregano
1 tspn cumin
1 bay leave

Directions

In a large bowl, place the garlic, salt and pepper, and sour orange juice to make the marinade. Place the pieces of chicken in the bowl, making sure to soak both sides of the chicken, and cover and refrigerate for 2 to 3 hours. For the chicken pieces, you may use a combination of thighs, wings, and breast.

Take the pieces of chicken out of the bowl, and using a dutch oven, lightly brown them on both sides using cooking oil, making sure not to overcook them or burn them. Place the pieces of chicken on paper towel covered dishes as they are fried. When done, add the onions, green bell pepper, and chicken pieces over medium-high heat and saute until the onions are translucent. Add marinade from the bowl, along with tomato sauce, wine, potatoes, olives, oregano, cumin, capers, and bay leaves. Cover pot and reduce the heat to low and let simmer for 30 minutes, stirring occasionally. When done, the potatoes should be cooked and somewhat soft. Place in a large serving dish and serve with white rice. Enjoy!

Etiquetas: ALL, CHICKEN, RICE

CHICKEN & RICE

teaspoon(s) Vegetable oil
1 1/2 pound(s) chicken thighs, skin removed
1/4 teaspoon(s) ground black pepper
3/4 teaspoon(s) salt
1 medium onion, finely chopped
1 medium green pepper, cut into 1-inch pieces
1 lemon
1 1/2 cup(s) regular long-grain white rice
1 large garlic clove, crushed with press
1/8 teaspoon(s) ground red pepper
1 can(s) (14 to 14 1/2 ounces) chicken broth
1 1/4 cup(s) water
1 package(s) (10 ounces) frozen peas In nonstick 12-inch skillet, heat oil over medium heat until hot. Add chicken to skillet; sprinkle with black pepper and 1/4 teaspoon salt. Add onion and green pepper to same skillet with chicken. Cook until chicken is browned and vegetables are tender, about 10 minutes, turning chicken over once and stirring vegetable mixture occasionally.
Meanwhile, with vegetable peeler, remove 3-inch strip peel from lemon. Cut lemon into wedges; reserve.
Stir lemon peel, rice, garlic, ground red pepper, broth, water, and remaining 1/2 teaspoon salt into mixture in skillet; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes. Stir in frozen peas; cover and cook 5 minutes. Remove skillet from heat; stir in olives. Spoon into serving dish if you like. Serve with lemon wedges to squeeze over each serving.
1/3 cup(s) drained salad olives or chopped pimiento-stuffed olives

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KING RANCH CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1 tablespoon chicken bouillon * 1 cup chicken broth * 1 cup chopped onion * 1 (10.75 ounce) can condensed cream of chicken soup * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/2 cup diced red bell pepper * 1 (14.5 ounce) can diced tomatoes with green chile peppers * 2 (8 ounce) cans chili beans, drained * 12 (8 inch) flour tortillas * 3 cups shredded Colby-Monterey Jack cheese Directions Bring a large saucepan of lightly salted water to a boil. Add chicken and bouillon and boil for 12 to 15 minutes, or until cooked through (no longer pink inside). Reserve 1 cup broth. Remove chicken from pan and dice; set aside. In a separate large saucepan combine reserved broth, onion, cream of chicken soup, cream of mushroom soup, bell pepper, diced tomatoes with green chile peppers and beans. Mix together and heat through, stirring often. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish layer casserole as follows: 4 torn tortillas, 1/2 of diced chicken, 1/3 of soup mixture, more tortilla strips, remaining diced chicken, 1/3 of soup mixture, more tortilla strips and remaining soup mixture. Cover with cheese. Bake in preheated oven for about 20 to 25 minutes, or until heated through and cheese is melted and bubbly.

CHEESE LOVER'S CHICKEN

Ingredients * 2 (15 ounce) cans tomato sauce * 1 (6 ounce) can tomato paste * 1 tablespoon white sugar * 1 teaspoon dried parsley * 1 teaspoon dried basil * 1 teaspoon dried oregano * 1 medium garlic clove, chopped * 3 pounds skinless, boneless chicken breast halves * 1 cup fine dry bread crumbs * 1 pound Cheddar cheese, shredded * 1 pound mozzarella cheese, shredded * 1 teaspoon garlic salt to taste * salt and pepper to taste Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish that is deep enough to allow at least one inch between the chicken and the top of the dish. In a large pot over medium heat, stir together tomato sauce, tomato paste, sugar, parsley, basil, oregano, and garlic. Meanwhile, in a large bowl, toss chicken with bread crumbs until completely covered. Arrange chicken in baking dish and sprinkle to taste with garlic salt and pepper to taste. Top chicken with half of shredded Cheddar and mozzarella cheeses. Pour tomato sauce evenly over chicken. Reserve half of the remaining Cheddar and mozzarella cheeses, and sprinkle the rest over the chicken and sauce. Cover dish with aluminum foil and bake for about 50 minutes, or until chicken is cooked through. Remove foil, and top with remaining Cheddar and mozzarella cheeses. Return dish to oven and cook, uncovered, until the cheese on top melts. Remove and let sit five minutes before serving.

CHICKEN NOODLE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 6 ounces egg noodles * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 (10.75 ounce) can condensed cream of chicken soup * 1 cup sour cream * salt to taste * ground black pepper to taste * 1 cup crumbled buttery round crackers * 1/2 cup butter Directions Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.

CHICKEN FLORENTINE CASSEROLE

Ingredients * 4 skinless, boneless chicken breast halves * 1/4 cup butter * 3 teaspoons minced garlic * 1 tablespoon lemon juice * 1 (10.75 ounce) can condensed cream of mushroom soup * 1 tablespoon Italian seasoning * 1/2 cup half-and-half * 1/2 cup grated Parmesan cheese * 2 (13.5 ounce) cans spinach, drained * 4 ounces fresh mushrooms, sliced * 2/3 cup bacon bits * 2 cups shredded mozzarella cheese Directions Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside. Increase the oven temperature to 400 degrees F (200 degrees C). Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese. Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese. Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.

CHICKEN SPAGHETTI CASSEROLE

Ingredients * 3 cups cooked, cubed chicken meat * 8 ounces spaghetti, broken into pieces * 1/4 cup chopped pimento peppers * 1/4 cup chopped green bell pepper * 1/2 cup chopped onion * 1 (10.75 ounce) can condensed cream of mushroom soup * 1/4 cup white wine * 2 cups shredded Cheddar cheese * salt and pepper to taste Directions Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain. Preheat oven to 350 degrees F (175 degrees C).In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

BROCCOLI CHICKEN DIVAN

Ingredients * 1 pound chopped fresh broccoli * 1 1/2 cups cubed, cooked chicken meat * 1 (10.75 ounce) can condensed cream of broccoli soup * 1/3 cup milk * 1/2 cup shredded Cheddar cheese * 1 tablespoon butter, melted * 2 tablespoons dried bread crumbs Directions Preheat oven to 450 degrees F (230 degrees C). Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.