Chicken Salad

Chicken Salad is probably one of my all-time favorite meals...it's quick, easy...and super tasty.

Ingredients:

• 1.5 lbs. Chicken Breasts
• 2 Apples - diced
• 1 Bunch of Grapes - cut in half
• Dill Relish (to taste)
• Mayonnaise (to taste)
• Mustard (to taste)

Directions:

Cook chicken until well done - I choose to cook my chicken for one hour (+/-) on low heat in a big skillet (covered), this makes for easy to shred chicken, plus I do not have to stand over a hot stove cooking the chicken.
*If you do not have the chance to cook the chicken like I do, I suggest either boiling the chicken in a saucepan for about 15-20 min. or cooking chicken in a skillet with a little bit of olive oil until well done. Once chicken is cooked and cooled, shred into small pieces and place in a large bowl.

Add apples and grapes into bowl.

Now, concerning the dill relish, mayo and mustard...add the amount desired to chicken mixture according to your own taste buds. Mix well.

Serve with crackers, chips, or tortillas and enjoy!! :)

Southwestern Chicken and Rice

Ingredients

1 Tbsp. olive oil

1 lb. boneless skinless chicken breasts - cut into 1 inch chunks

1 large onion, chopped

1 can (15-1/4 oz.) kidney beans, drained, rinsed

1-1/2 cups chunky salsa

1 package frozen kernel corn, thawed

1/2 cup chicken broth

1-1/2 cups instant white rice or regularly cooked white rice (totally dependent on preference)

Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir until chicken is cooked thoroughly.

(If you choose to use regularly cooked white rice, begin cooking the rice according to package instructions)

Add beans, salsa, corn and broth. Bring to boil.

Stir in rice, bring to boil. Remove from heat. Let it stand 5 minutes before serving.

Suggestion: Top with shredded cheese.

Bistro Chicken Pasta Salad

Prep Time:

25 minutes

Makes:

4 main dish servings

Ingredients

2 cups cooked penne pasta (I used a whole box in order to ensure leftovers for lunch the next day)

1 pint of quartered cherry/grape tomatoes

1 package (4 oz.) Athenos Traditional Crumbled Feta Cheese

Italian Dressing (I used Kraft Tuscon Italian Dressing)

1/3 cup lightly packed fresh basil leaves, cut into strips

1/4 cup chopped red onion

1/4 cup chopped sun-dried tomatoes (not oil packed) - optional

2 -3 boneless skinless chicken breast, cooked in skillet - shredded

Toss all ingredients together in large serving bowl

Serve warm or chilled.

Grilled Chicken Kabobs

Ingredients

1 lb. Boneless Chicken Breasts - cubed

1 of each red, yellow, orange, and green bell pepper - chopped

1 pint of grape tomatoes

2 - 3 sweet onions - cubed

Kraft Lighthouse Italian Reduced Fat Dressing

Prep

Marinate cubed chicken in dressing, place in refrigerator overnight. Make sure you leave enough dressing to use while grilling the kabobs.

Next day on skewers place chicken, bell peppers, tomatoes, and onions alternate each for colorful spread.

Cook

Fire up grill and place skewers on grill. As the kabobs cook, brush what dressing you have left over skewers to seal in flavor.

Once the chicken is thoroughly cooked, ENJOY!!

Suggestion: Serve with rice or potato salad

Campbell's® Cheesy Chicken & Rice Casserole

From: Campbell's Kitchen

Preparation: 5 minutes
Bake: 50 minutes
Stand: 10 minutes
Serves: About 6

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Directions:
Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender.
Top with cheese.
Let casserole stand for 10 minutes.
Stir rice before serving.

Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli flowerets for vegetables. Top chicken with remaining Parmesan cheese.
Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.
Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.
Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Easy Chicken Pot Pie

From: Campbell's Kitchen

Preparation: 10 minutes
Bake: 30 minutes
Serves: About 4

Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)*
1 pkg. (about 9 oz.) frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix

Directions:
Preheat oven to 400°F.
Mix soup, vegetables and chicken in 9" pie plate.
Mix milk, egg and baking mix.
Pour over chicken mixture.
Bake 30 minutes or until golden.

Tip: *Or use Campbell's® Cream of Chicken with Herbs Soup.
Tip: Serve with a tossed green salad. For dessert serve pineapple tidbits.

Pasta Salad

This recipe is wicked easy...and I am sure it will become a favorite in your household, just as it has for us...


The Ingredients:

• 2-3 chopped chicken breasts
• 1 box/package of corkscrew noodles (we like the WackyMac, its colorful!)
• 1-2 fresh cucumbers
• 2-3 fresh tomatoes (we prefer to use 1 package of cherry/grape tomatoes)
• italian dressing
• shredded cheese (optional)
• on BIG bowl for all the ingradients to go into!

The Making Process :
(note: you do not have to do it all in this order)

• sautee` chicken in skillet, cook like you would if you were serving chicken for any other meal. set aside to cool.
• cook noodles according to directions on back of the box/package. set aside to cool.
• wash and chop cucumbers and tomatoes.
• once everything has cooled and the vegetables have been chopped, mix everything together in a BIG bowl.
• at this point you can go ahead and add the dressing and cheese if you would like, but you can also allow for each person to add these two ingradients into their personal bowls so that they have as much or as little as desired.

Yields: 6-8 servings (maybe?)