Chicken is so versatile - you can do almost anything with it. However, I draw the line at Chicken Fudge. Eww. Here are some of my favorite chicken recipes:

Makes 6 servings.

6 boneless, skinless chicken breast
4 tablespoons butter or margarine
1 (.7 ounce) package dry Italian salad dressing mix
1/2 cup white wine
1 (10.75) ounce condensed golden mushroom soup
1 (4 ounce) package cream cheese with chives
1 (16 ounce) package angel hair pasta

In a large saucepan melt butter or margarine over low heat. Add package of dressing. Blend in wine and undiluted can of soup. Blend in cream cheese and stir until smooth (lumpy cream cheese is quite nasty). Heat through gently. Arrange chicken breasts in a baking dish. Pour sauce over. Bake in a preheated 325º oven for 60 minutes. As baking time nears, in a large pot with boiling salted water cook angel hair pasta until almost done. (I almost said al dente, but not many of you rednecks out there would know what it meant. Heck, I'm not even sure if I know what it means). Drain well. Serve chicken dish over warm angel hair pasta.

4 Chicken breasts, uncooked
1/2 cup vinegar
1/2 cup soy sauce
2 segments (cloves) garlic, minced
1 small piece of ginger, cut in strips
1/4 teaspoon pepper
1 small bay leaf
1 tablespoon salt
3 tablespoons vegetable oil
Sliced potatoes, optional

Combine all ingredients and potatoes (if desired) except oil and let it stand for 30 minutes. Place this in a saucepan, cover and simmer until chicken is tender. Drain (reserving liquid), and set aside. Heat oil in a skillet and fry chicken pieces until browned. Pour off all fat from the skillet and add in reserved sauce. Simmer uncovered until liquid is reduced to about 1/4 cup. Add in the coconut milk; stir. Cook for 2-3 minutes longer. By the way, isn't an adobo a clay house? I hope this tastes better than dirt.

This original recipe called for a can of green peas. Since I think green peas are evil, I left them out.

Slightly beaten eggs (to soak chicken in)
6 to 8 chicken breasts
Flavored breadcrumbs
1 can chicken broth
3 ounce can of mushrooms, drained
8 ounces shredded mozzarella cheese

This takes a while to make, but is tasty.

3/4 cup long-grain rice, uncooked
2 cans cream of chicken soup
1 envelope onion soup mix
1/2 cup milk
6 chicken breast HALVES (or 3 chicken breasts), skinned

This is easy and a good way to sneak broccoli into your diet. This is a lot faster than the Chicken Stuffing Bake listed below.

1 (6-ounce) box chicken stuffing mix.
1 can cream of chicken and broccoli soup
1 cup sour cream
1 1/2 cups cooked broccoli florets
3-4 cooked chicken breasts, de-boned, skinned, and shredded
1 cup shredded mozzarella cheese

In 2 quart greased casserole dish, combine soup, sour cream, broccoli and chicken. Top with prepared stuffing, and cover and bake for 30 minutes (or until hot). Remove cover, sprinkle cheese over stuffing and bake until cheese is melted.

4 chicken breasts, skinned, boned, and sliced into strips
2 to 3 tablespoons oil
1 can chicken broth
1/8 teaspoon garlic powder or 1 clove garlic, minced
2 cups broccoli florets
1/4 cup flour
1/2 cup milk
1 tablespoon Dijon mustard
4 cups cooked, hot egg noodles

Fry the chicken in a skillet (what else?) with oil about ten minutes or until browned, then remove from pan and set aside.

Add broth, garlic, and broccoli to skillet, and heat to boiling. Return chicken to skillet and cook 5 minutes, or until chicken is no longer pink on the inside. Again, remove the chicken (don't ask...because I don't know why).

Mix flour, milk, and mustard in separate bowl until smooth. Gradually add to broth mixture. Cook until it boils and thickens, stirring occasionally. Once again, add the segregated chicken and then serve with noodles.

2 eggs
2 cups all-purpose flour
3 tablespoons water
2 cups cooked chicken
1 cup spinach, cooked and well drained
1 (4-ounce) can mushroom pieces, drained
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1 egg
2 tablespoons all-purpose flour
1/4 cup melted butter
1/1/2 cups milk
1 teaspoon nutmeg
1/4 cup grated Parmesan cheese

Combine chicken, spinach, mushrooms, 1/2 cup Parmesan cheese, paprika and remaining egg together. Place filling in center of pasta and roll up. Place rolls seam side down, in shallow baking dish.

Combine 2 tablespoons flour and butter in saucepan; cook 1 minute. Gradually add milk, stirring constantly. Add nutmeg and remaining 1/4 cup Parmesan cheese. Cook until milk is warmed. Pour sauce over pasta rolls and sprinkle with additional Parmesan cheese. Bake for 10 minutes or until sauce is slightly thickened and set.

4 chicken breasts, cooked, de-boned and shredded
8 ounces cream cheese, softened
2 tablespoons butter or margarine
Lemon pepper seasoning
2 cans frozen croissant dough

Lay out croissant dough individually on cookie sheet sprayed with non-stick cooking spray. Combine together chicken, cream cheese, butter, and lemon pepper. Spoon about two tablespoons of the chicken mixture on each croissant and roll up as per directions on can. Put into oven for amount of time specified on croissant can.

4 large boneless chicken breast halves
1/2 teaspoon salt
1/4 to 1/2 teaspoon black pepper
2 tablespoons oil
2 tablespoons butter or margarine
3 tablespoons chopped chives or green tails (uh, onions for you Yankee readers)
Juice of 1/2 lime or lemon
2 tablespoons brandy or cognac, optional
2 tablespoons chopped parsley
2 teaspoons Dijon mustard
1/4 cup chicken broth

Place chicken breast halves between sheets of waxed paper or plastic wrap. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon EACH of oil and butter in a large skillet.

Cook chicken over high heat for 4 minutes on each side. Do not cook longer or they will be overcooked and dry. Transfer to warm serving platter. (I wonder if you can get these at Wal-mart?)

Add chives or green onion, lime juice and brandy (if desired), parsley, and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken and serve immediately.

This recipe was given to me by a lady named Maria, and she said, "Boil the chicken in water, with 3 garlic cloves and salt and pepper."

2 cups cooked, shredded chicken
Green tails (uh, green onions for you Yankee readers)
1/2 small onion chopped
2 cups shredded cheddar cheese
1 dozen small corn tortillas
3 cloves garlic
Salt and pepper to taste
Cooking oil
Enchilada sauce

Preheat oven to 350º. Fill skillet about 1/2-inch full of oil and heat to medium heat. Dip each tortilla in oil about five seconds on each side and drain on paper towels. Next, dip each tortilla into hot enchilada sauce, and place tortilla into 9x13-inch pan. Place about 3 teaspoons of shredded cheese in a strip below the center of tortilla. Sprinkle a little onion on top, then place about 3 teaspoons of chicken on top of onion. Roll tightly and place seam side down.

When all enchiladas are prepared, cover with remaining sauce. Sprinkle with remaining cheese, and garnish with green onions. Bake about 15 minutes.

16 ounces sour cream, divided
8 ounces shredded Monterey Jack and Colby cheeses, divided
2 tablespoons Cilantro
2 cups cooked chicken, shredded
1 cup salsa
1 teaspoon cumin powder
10 (6-inch) flour tortillas
Shredded lettuce
1/2 cup chopped tomato
Sliced black olives

Mix 1 cup sour cream, chicken, 1 cup cheese, 1/4 cup salsa, and spices. Spoon about 1/4 cup of mixture down the center of each tortilla and roll up. Place seam side down in 9x13-inch pan. Top with remaining salsa. Bake at 350º for 15 minutes. Sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted. Top with shredded lettuce, chopped tomatoes and olives. Serve with remaining sour cream.

2 cans chicken
1 can cream of chicken soup
1 (8-ounce) container sour cream
1 small can chopped green chilies
1 can spicy tomatoes (I use Rotelle Tomatoes™), chopped
Shredded cheddar cheese or Jack cheese
Flour tortillas, torn up

Mix together chicken, soup, sour cream, and chilies. Cover bottom of baking dish with some of the torn tortillas. Spread some of the chicken mixture over the tortillas and sprinkle with cheese. Keep repeating layers until it is all used up. Sprinkle with more cheese on top and pour spicy tomatoes over cheese. Bake at 350º for 30 minutes or until cheese is melted and hot throughout.

This is a quick, easy, and yummy recipe, but it does cause bodacious heartburn.

1 teaspoon dried minced onion
2 tablespoons margarine
2 tablespoons flour
1 can cream of chicken soup
1 can chicken noodle soup
3-4 chicken breasts, cooked, de-boned, and shredded
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon poultry seasoning
1 (8- to 10-ounce) can refrigerated biscuits

Sauté onion in butter; blend in flour and stir until frothy. Stir in soup; heat until thickened.

Paul and I made this recipe up trying to duplicate our favorite dish from our most favorite Mexican restaurant in Birmingham. Oh it is good!

2 cups shredded cheddar cheese, or whatever you have
Flour tortillas
1 cup shredded cooked chicken
1/4 cup sliced green onion, if desired
Sour cream
Salsa

Combine salsa (as much as you like) and onion with the chicken. Heat up a skillet and spray with non-stick cooking spray. Put a layer of shredded cheese, a layer of chicken mixture, and another layer of cheese on HALF of the tortilla and fold over. Fry for five minutes, turn and fry for five more minutes heating through. Do this with all the tortillas. Serve with sour cream and additional salsa.

Cyndi from Canada gave me this.

1 chicken, deboned (save broth)
1 onion chopped
1 can cream of chicken soup
1 medium package spaghetti
1 can spicy tomatoes (I use Rotelle Tomatoes™)
8 tablespoons butter
1 pound Processed cheese (I use Velveeta™ brand)

Put chicken broth in pan, add deboned chicken, butter, onion, soup, and 1 can water. Bring to boil. Add spaghetti and cook for 10 minutes. Turn to simmer. Add spicy tomatoes and cheese. Cook until cheese is melted; don't stir too much.

I got this recipe off of a prepared stuffing box and tweaked it; it's good! The yield is 4 servings.

1 (6-ounce) package Prepared Stuffing Mix for Chicken
4 boneless skinless chicken breast halves (that is two breasts, HALVED, in case you ain't paying attention)
1 1/2 cups hot water
1/4 cup margarine, cut up
1 can cream of mushroom soup
1/3 cup sour cream OR milk

Place chicken in 12x8-inch baking dish. Mix soup and sour cream; pour over chicken. Top with stuffing. Bake for 35 minutes or until chicken is cooked through.

This recipe is very good, but it takes a while to make.

1 1/2 cups skim milk
4 tablespoons butter or margarine
1/2 teaspoon garlic powder (or more!)
1 (7-ounce) package unseasoned cube stuffing
1 can cream of mushroom soup
3-4 cooked chicken breasts, de-boned, skinned, and shredded
1 cup shredded mozzarella cheese
1 1/2 cups shredded milk cheddar cheese
1 1/2 cups cooked broccoli florets
1 tablespoon sage
1/4 teaspoon salt

In a saucepan over high heat, heat 3/4 cup of the milk and the butter to scalding. In a large bowl, pour hot milk mixture and garlic salt over stuffing; toss to mix well. Put half of the stuffing mixture into a butter 8x12-inch pan.

In a medium bowl, stir soup, remaining milk, chicken, mozzarella cheese, broccoli, sage, and salt until well mixed. Spoon evenly over stuffing mixture in baking dish; top with remaining stuffing mixture.

I love this! We call this "Chicken Spaghetti". This is also a great recipe to substitute turkey for the chicken (like right after Thanksgiving?).

8 ounce can of sliced mushrooms
2 tablespoons melted butter or margarine
1 teaspoon salt
1/8 teaspoon pepper
3-4 chicken breasts, cooked, skinned, de-boned, and shredded
1 can cream of celery soup
8 ounces sour cream
1 (8-ounce) package of spaghetti noodles
1/2 cup (or more!) Parmesan cheese

This takes a while to make, but it is good. I have made it once, and yes, it was before I had kids when I did most of my reading NOT in the bathroom behind a locked door. Paul classified this dish as "didn't suck".

2 tablespoons vegetable oil
3 whole chicken breasts, skinned, boned, and halved
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can low sodium chicken broth
1 (6-ounce) package wild rice mix
1 tablespoon grated orange rind
2 medium sized oranges, peeled, seeded, and white pith removed, and coarsely chopped
1 (10-ounce) package frozen chopped spinach, thawed, and drained well
1 cup coarsely chopped walnuts

Heat the oil in a deep 12-inch skillet over moderately high heat for 1 minute. (Now, before I go much further, I took the above description of chicken to be a de-boned chicken. I mean, wouldn't a BONED chicken have bones? You decide. I used de-boned.) Anyway, sprinkle the chicken with salt and pepper and brown in the oil for two minutes on each side. Drain on paper toweling. (That's fancy for just plain ol' paper towels, who really calls it that anyway? "Uh Herbert, please pass the Grey Poupon and the Paper Toweling." Uh, no.)

Pour off the skillet drippings and add the broth, rice mix with the seasoning packet, and orange rind. Return the chicken to the skillet and bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until most of the liquid is absorbed.

Transfer the chicken to a large platter and keep warm. Stir the oranges, spinach, and walnuts into the skillet, cover, and simmer until the remaining liquid is absorbed--about five minutes. Spoon the rice mixture around the chicken on the platter and serve.

The first time I had this was about 3 to 4 weeks after I married Paul. Paul's mom gave him this recipe.

4 chicken breasts, cooked, de-boned, and shredded
1 cup sour cream (8 ounces)
1 can cream of chicken soup
1 sleeve butter crackers, crushed
2 tablespoons butter or margarine, melted

Guess where I got this recipe?

About 2 cups of cooked, chopped chicken
1 package egg noodles
1 can cream of chicken soup
1/4 soup can of milk
1 onion, finely chopped
Parmesan cheese

This takes no time to make and when I was working outside of my home, I made this about once a week.

1 can chicken and rice soup
1/2 can water
1 can chicken
3 ounce can sliced mushrooms
3/4 cup uncooked instant rice

Bring soup and water to boil; add rice and stir. Cover and remove from heat; let stand 5 minutes. Add in chicken and mushrooms. Heat through.

Dip and coat chicken heavily in French salad dressing. You can use low fat. Roll in saltine cracker crumbs. Place in a greased casserole dish & cover. Bake until tender. Oh man!

Angel's Note: I bet adding a small can of sliced mushrooms (drained) into the mixture would be nummy.

4 boneless skinless chicken breasts, split
2 Tablespoons butter or margarine
1 - 2 Cans of cream of mushroom soup
Water
4-6 servings of rice, cooked

In a large heavy sauce pan, lightly brown chicken in butter. Next pour 1 - 2 cans cream of mushroom soup (I use two cans, love that mushroom flavor). Add 1 can water. Additional water may be added if you prefer a thinner gravy. Simmer on low, about 20 min., occasionally stirring, until chicken is tender. Serve over rice.

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