Chicken is so versatile - you can do almost anything with it. However, I draw the line at Chicken Fudge. Eww. Below 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 325F 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.

Makes 6 servings.

4 boneless, skinless chicken breasts
2 cups barbecue sauce
1 1/2 cups water
1 medium onion, chopped

Place all ingredients into slow cooker. Toss to coat chicken with barbecue sauce. Cook on low for 6-8 hours or on high for 2-3 hours. You can add more barbecue sauce if you’d like and serve on rice, on a sandwich, or however it flips your trigger.

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

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 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 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.

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.