1 (12 1/2 ounce) package frozen chicken nuggets
1/3 cup grated Parmesan cheese
1 (26.5 ounce) jar spaghetti sauce
1 cup (4 ounce) mozzarella cheese, shredded
1 teaspoon Italian seasoning

Place chicken nuggets in a greased 11 x 7 x 2-inch baking dish. Sprinkle with Parmesan cheese. Top with spaghetti sauce, mozzarella cheese and Italian seasoning. Cover and bake at 350 degrees F for 30 to 35 minutes or until chicken is heated through and cheese is melted.

Yields 4 to 6 servings.

1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 large onion, coarsely chopped
1 green, yellow or red bell pepper, chopped
1 large tomato or 1 can diced tomatoes
1 jar salsa (your favorite)
2 tablespoons sugar
Salt and pepper

Brown chicken in canola oil in a large skillet. Add onion and bell pepper. Cook until just tender.

Add tomato, salt, pepper, and sugar. Mix well. Add salsa and cook over low heat stirring frequently for about 10 minutes or until hot and bubbly. Serve over rice.

Serve topped with guacamole, sour cream and shredded Monterey jack cheese, if desired.

2 tablespoons vegetable oil
1/4 cup minced onion
1 1/4 cup yellow cornmeal
1 teaspoon salt
1 teaspoon dried sage
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups strong chicken bouillon
2 cups cooked chicken

Grind the cooked chicken. Saut? onion in oil. Add cornmeal, spices and bouillon. Cook for 15 minutes. When thickened like cornmeal mush, add chicken. Pour into a greased 9 x 5-inch loaf pan. Pat down, and refrigerate overnight.

To use, cut into 1/2 inch slices, coat with seasoned flour (any seasonings you desired) and fry until golden brown in oil.

2 envelopes Lipton’s Cream of Chicken Cup-o-soup
1 can Swanson’s Chunk Chicken Meat
1/2 package mixed freeze-dried vegetables
1 cup Bisquick in a zip-type bag
Water

Mix the soup, chicken meat and vegetables in a relatively deep pot with 2 to 3 cups water. Place on camp stove. Heat to simmering, stirring occasionally.

While soup is heating, add water (see Bisquick box instructions for quantity) to Bisquick and knead in the zip-type bag. When soup is hot, tear off a corner of the bag and squeeze out mounds of Bisquick into the pot. Cover and cook for about 10 minutes over low heat.

Source: Mr. and Mrs. G’s Home Cooking and Pastries

1 chicken or as much as you need to
    serve, cut into pieces
Seasoned salt
Black pepper and garlic powder to taste
All-purpose flour
Vegetable oil

Cut chicken into pieces. Cover with seasoned salt, black pepper and garlic powder. Rub seasonings into chicken. Place flour in a large bowl. Run chicken pieces through flour, coating thoroughly. Shake off any excess.

Heat vegetable oil to 325 to 350 degrees F in a skillet big enough to submerge chicken pieces. Drop chicken into hot oil. When the pieces rise, check for desired colored. When the chicken is a deep golden brown, remove from oil. Place on a rack to drain. Serve.

Source: This is served at the Mandarin restaurant in Beverly Hills.

1 (3 1/2 pound) chicken
Chicken stock or water
Vegetable oil
Juice of 3 lemons, reserving 1 squeezed half
1/2 cup granulated sugar
1/2 cup boiling water
1 tablespoon soy sauce
2 tablespoons cornstarch

Cook chicken in simmering chicken stock or water to almost cover until nearly tender, about 20 minutes. Remove and suspend over a bowl to dry at room temperature at least 4 hours, or until chicken is thoroughly cooled.

Heat enough oil to 350 degrees F in a wok to deep fry the whole chicken. Add chicken and fry 20 minutes, turning until golden on all sides.

Meanwhile, combine lemon juice with the squeezed lemon half, sugar and boiling water in a saucepan. Bring to boil and simmer for 2 to 3 minutes until the sugar is dissolved. Add 2 teaspoons oil and the soy sauce. Remove from heat and set aside.

Split chicken in halves down the back and cut into serving pieces. Reassemble on a serving platter and garnish with triangles of lemon peel which have been cut with a serrated knife, if desired. Bring reserved lemon sauce to boil again. Mix cornstarch with a small amount of cold water to make a paste and stir into lemon sauce. Cook, stirring, until thickened slightly. Spoon over the chicken pieces.

Makes 4 servings.

1 (4 ounce) can chopped green chiles, drained
1 (7 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 1/2 teaspoons dried ground mustard
1 teaspoon cayenne pepper
3 crushed garlic cloves
1 tablespoon ground cumin
1/2 teaspoon ground cloves
4 pieces chicken, with skin on and bone in, about 2 1/2 to 3 pounds

Preheat oven to 350 degrees F.

In a mixing bowl, combine all ingredients except chicken. Mix well.

Lay out 4 pieces of aluminum foil or parchment paper about double the size of each piece of chicken. Lay chicken on half of each foil piece, skin-side down, and paint with sauce. Turn chicken, skin-side up, and paint with remaining sauce. Wrap each piece of foil or parchment around chicken and fold edges to seal tightly.

Place chicken pieces on a cookie sheet and bake for 55 minutes to 75 minutes for large pieces. Chicken should be fully cooked when juices run clear and no pink remains.

Place pouches on heated dinner plates and let guests open them at the table.

Great with creamy pasta, colorful Spanish rice or just plain baked potatoes.

Posted by GayleL at recipegoldmine.com April 2001

This recipe is my favorite one.

3 tablespoons all-purpose flour
6 tablespoons butter
6 whole chicken breasts, skinned and boned
1 tablespoon cornstarch
1/2 cup dry white wine
1 cup whipping cream
1 teaspoon paprika
1 (8 ounce) package Swiss cheese slices
1 (8 ounce) package sliced cooked ham
1 cube chicken bouillon

Spread chicken breasts flat; fold cheese and ham slices to fit on top of breast; fold breasts over filling and fasten edges together with toothpicks being careful to seal well so filling will not leak out.

On wax paper, mix flour and paprika; use mixture to coat chicken pieces.

In 12-inch skillet over medium heat, in hot butter, cook chicken until browned on all sides. Add wine and bullion cube. Reduce heat to low; cover and simmer 30 minutes or until fork tender; remove toothpicks.

In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken.

Servings: 6

1 cup reduced fat Bisquick
1/2 cup skim milk
1/4 cup egg substitute
2 cups frozen mixed vegetables, thawed (any style)
2 cups cooked, chopped white chicken meat
2 cans Campbell’s fat free (Healthy Request)
    Cream of Mushroom soup

Preheat oven to 400 degrees F. Spray an 8-inch square baking pan with Pam.

Mix together vegetables, chicken and soup. Pour into prepared pan.

In another bowl, mix Bisquick, milk and egg. Pour over the top of chicken mixture. Bake for about 30 minutes or until crust is golden.

6 servings = 4.5 WW points per serving
4 servings = 6.5 WW points per serving

Family size package (8) skinless chicken breasts
1 can sliced pineapple
1 (12 ounce) jar favorite barbecue sauce
Maraschino cherries

Place four chicken breasts on the bottom of a Dutch oven. Use half of the sliced pineapple to place on top of the breasts, pouring all the juice over the chicken. Pour half of the barbecue sauce on top of the chicken. Place another layer (the remaining four breasts) on top of the previous chicken/pineapple layer. Layer again with the remaining pineapple slices, placing a cherry in the center of each pineapple slice. Pour the remaining barbecue sauce on top. Place the lid on the Dutch oven.

Place the Dutch oven on the coals and cover the top of the oven with coals. Cooking time is 30 to 45 minutes. Remove lid and check at about 20 minutes. When finished, make sure that the chicken is thoroughly cooked before serving.

Place the empty oven back on the coals to clean (burn) it out.