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Preheat oven to 325 F
Place chicken skin side up or flat side down in a baking dish
Salt and Pepper to taste (Just a dash)
cut butter into cubes
squeeze lemon over chicken
sprinkle paprika for a light dusting
Sprinkle your favorite herbs
place a small cube of butter on each piece of chicken
cover with foil

Cook for an hour to an hour and fifteen minutes basting once or twice then with about 20 minutes left of cooking time remove the foil to brown the chicken. Plate and serve.

take 1/4 jar of the remaining salsa and spread it on the bottom of a 13×9 casserole dish.

Take several soft flour tortillas and brush with olive oil.
fill each torilla with the chicken mix and roll it. put the seam side down in the dish and lay them up against each other. take the remaining salsa and spread it on top of the tortillas. add some cheddar cheese on top.

cover with foil and cook at 325 for like 15 minutes
remove the foil and leave in the oven until the cheese melts

serve with spanish rice and sour cream on top

Casserole.
Cook your chicken then cube. mix with one can cream of celery, one can cream of chicken. Add a bag of frozen mixed vegetables. I like to add a biscuit dough crust but most people add a cup of rice. Bake at 325 for 30 minutes and you are done.

Quick Alfredo
Bake chicken. Cook a bag of pasta and add one of Prego’s creamy Alfredo sauces from a jar . I like to add a bag of frozen broccoli to be different. Cook time 20-25 min. Serve chicken on bed of pasta

Once your chicken is cooked, you can procede with cooking the pasta and preparing the sauce at the same time. Tastes best if you combine pasta and sauce when they are just ready.

2 skinless chicken breasts, cut in slices about 1/4 ” thick then in bite-size morsels
3 – 4 leaves of sage
1 cup broccoli florets, steamed (optional)
1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional)
8 oz pasta (fettuccine, tagliatelle) or 12 oz (3/4 package) penne, etc. (fettuccine is heavier).
4 tablespoons unsalted butter, at room temperature (or 2 of olive oil for sauteeing the chicken and 2 of butter for the sauce)
1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
1 1/4 cup heavy cream or Half and Half (or 1/2 of each)
salt and freshly ground pepper (use white pepper if you have it)
a pinch of grated nutmeg
Pasta pot; pan large enough to hold all ingredients and pasta.

SET the pasta water to boil in your pasta pot.

IN the large sauté pan large enough to hold all the ingredients, sauté the chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set chicken aside on a warm plate.

ADD the pasta to the boiling water in the pasta pot. Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry.

IN the sauté pan: ADD the heavy cream, 2 tablespoons of butter and 1/2 cup Parmesan cheese to the same pan. Keep cooking on low-medium heat, stirring occasionally until the mixture reduces slightly and thickens.

ADD pinch of nutmeg, 3 – 4 leaves of sage, salt and pepper to taste. Stir.

ADD the cooked chicken and optional ingredients and mix again. Taste for salt. Add a TBSP or two of the pasta cooking water if too dry.

ADD the cooked and well-drained pasta to the sauce. Mix well with a wooden spoon.

TURN into a warmed serving bowl, or directly onto warmed plates.

VARIATION: Turn pasta mixture into a baking dish, sprinkle 1/2 cup Parmesan cheese on top, and set under broiler for about 30 seconds, until flecked with brown.

PASS grated Parmesan at the table.

375° oven for 40 – 45 minutes
standard pie pan

3 – 4 cups of cooked and diced chicken
Pillsbury All-Ready Pie Crust, top, bottom
2 cans of cream of chicken soup
(or 1 can of cream of chicken and 1 can of cream of potato)
1 – 16 ounce drained can of Veg-All
1/2 cup of milk
1 slightly beaten egg
4 teaspoons of black pepper

Place the bottom of the pie crust into the pan. After combining the chicken, soup, milk,
Veg-All and pepper together pour the mixture into the pie crust. Cover with the top pie crust. Crimp the edge together to seal it. Brush the top of the crust lightly with the beaten egg. Prick the top once to let out the steam.

After baking cool for at least 10 minutes before serving.

Enjoy!

TIP If you don’t care for Veg-All, any vegetable that’s compatible with creamed soups will work fine such as corn, peas, or even broccoli!