Honey-Lime Chicken

Melt 2 T butter in baking dish.

Place 1, 1/2 lbs chicken strips in dish over butter.

In a bowl mix the following:

3 T garlic, minced
1/3 cup pineapple juice
1/4 cup lime juice
2 TB soy sauce
1 tsp lime zest

Pour over the chicken. Top with sliced red onions. Bake uncovered at 350 for 30 minutes. Cook longer if your chicken is extra thick.

When the chicken is done cooking remove chicken. Pour juices into sauce pan with 1/3 cup water and 2 TB cornstarch. Cook until simmering and thick.

Serve chicken and sauce over hot buttered rice.

Parmesan-Crusted Chicken in Cream Sauce..............Courtney

I can never go wrong when I throw this together, a favorite among my family members.


1 can chicken broth
about 12 ritz crackers, finely crushed
2 T parmesan cheese
4 chicken breast (I don't really use only 4, but just for writing a recipe sake)
oil ( I prefer olive)
1/2 c chive and onion cream cheese ( I usually just use the whole tub
2 cups rice (give or take according to your family)


cook rice using 1 1/4 c of broth and 1/2 cup water

mix cracker crumbs and Parmesan in a dish. Dip chicken in crumb mixture, turning to evenly coat both sides. Heat oil in a large skillet. Add chicken; when done, transfer to plate; cover to keep warm. add remaining broth and cream cheese to skillet; bring just to a boil, stirring constantly. cook 3 minutes or until thickened; spoon over chicken. Serve with rice and some veggies.

Chicken Pillows~~~~Courtney Brown

8 oz. cream cheese ( I use the chive and onion flavor)
2-3 c. chicken shredded
crescent rolls
1 can cream of chicken soup
1 c sour cream
bread crumbs
melted butter

mix cream cheese and chicken together. Put mix onto a crescent and roll up crescent. Pinch off sides. Roll in melted butter and then bread crumbs.
Bake at 375 for 20 minutes on flat cookie sheet.

Sauce:
1 can cream of chicken soup
1/2 c milk
combine and warm on stove, then add 1 cup sour cream. Mix well and pour over chicken pillows.

Navajo Tacos (good freezer meal) - Erin Abrams

3 cups cooked chicken
1 15-oz can refried beans
1/4 cup water
2 cups chicken broth
1/3 cup flour
1/2 cup butter
1 4-oz can chopped green chilies
1 10-oz can tomatoes with chilies (or Wal Mart has "chili-ready tomatoes")
1 package flour tortillas
2 cups shredded cheddar cheese

Shred or cube chicken, set aside. Heat refried beans and mix with 1/4 cup water to make spreadable, set aside. In saucepan combine chicken broth and flour. Add butter, green chilies, and tomatoes with chilies. Heat until the butter is melted and continue cooking until sauce is thick and bubbly. In greased pan (1-9X13 or 2-9X9) make the following layers using half for both layers: torn tortillas, refried beans, cheese, chicen and sauce. Repeat layers using remainder of ingredients. Cover with tin foil. Bake for 1 hour at 350 (remove foil for last 10-15 minutes). Top with cheese. Serve with shredded lettuce, sour cream and salsa. **Can also freeze this meal in greased foil pan. To serve, thaw, then cook as directed above.

Chicken Ham Roll-Ups (good freezer meal) - Erin Abrams

6 boneless skinless chicken breast halves
6 slices ham
3 T butter
1 can cream of chicken soup
1/2 cup sour cream
1 t Worcestershire sauce

Flatten chicken between two sheets of wax paper. Top each piece of chicken with a slice of ham. Roll up and secure with toothpicks. Heat butter in skillet. Lightly brown chicken on all sides. Place in greased baking dish. Combine soup, sour cream and Worcestershire sauce. Pour sauce over chicken rolls. Bake uncovered for 30 minutes at 350. **Can also freeze this meal. To serve, thaw and then cook as directed above.

Crockpot Tomato Ranch Chicken-Sheia Korth

4 to 6 Chicken Breasts (can be frozen to start)
1 onion sliced into rings
1/4 cup melted butter
1 pkg Ranch Dressing mix
2 cloves minced garlic (optional)
1 large can diced tomatoes(drain for thicker sauce)
or 2 or 3 fresh diced tomatoes
1 can cream of chicken or cream of mushroom soup
salt and pepper to taste
Rice

Layer onion and chicken breasts in crock pot. Melt butter and mix in Ranch Dressing mix, and garlic(optional). Pour over top of chicken. Set on low if you have all day to cook, or high for 1/2 day (turn down to low once chicken is thawed and starting to cook if it started frozen). Let cook for several hours before adding tomatoes on top.

About 1/2 hour before eating, remove chicken (wrap to keep warm) and put tomato and onions into a bowl. Whisk soup mix in with the juices in the crock pot and warm- this becomes your sauce.

Place chicken breast on a bed of rice. Spoon on tomatoes and onions and top with sauce. Salt and pepper to taste. Enjoy!

**I just had a thought-add some crumbled bacon on top!