Tortilla Chicken Soup

3 cloves garlic, minced
1 onion, chopped
3 Tbsp. butter
2 Tbsp. all-purpose flour
3 (14 oz.) cans chicken broth
4 cups half and half (1 quart)
1 (10.75oz) can cream of chicken soup
1 cup fresh salsa (canned works fine)
1 (15oz) can creamed corn
6 boneless, skinless chicken breasts (or 2 cans chicken)
2 tsp. ground cumin
1 (1.1oz) package dry fajita seasoning
3 Tbsp. chopped, fresh cilantro
16 oz. Tortilla Chips
8 oz. shredded Monterey Jack Cheese

In a large pot, over medium heat, saute the garlic and onion in the butter for 5 minutes. Add flour and stir well, cooking for 1 minutes more. Add the broth and half and half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 Tbsp cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 oz. shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 oz. cheese and remaining 1 Tbsp cilantro and serve.

7-up Chicken

Boneless, skinless Chicken breasts
1-2 cans 7-up
1/3 c. oil
1/3 c. soy sauce

Marinate overnight, grill.

Gourmet Chicken

4 boneless, skinless, chicken breasts
cover with:
1/2 c. flour
1 tbsp salt
1/8 tsp pepper

Brown chicken in
1/3 c. butter - then remove

add 2 tbsp seasoned flour
1 tbsp. onions
1 4oz mushrooms
1c. chicken broth
1 tbsp. lemon juice
1/4 c. cream (I use milk)
stir until smooth

Pour over chicken in a casserole dish.
Cover and bake 1 hr at 350.

Great with baked or mashed potatoes or rice.

Stove-Top Chicken Casserole

1 pkg. Chicken Stove Top, prepared according to directions
2 boneless, skinless chicken breasts, cooked and cubed
1 c. broccoli, steamed.

Layer ingredients in 8x8 casserole dish in the direction they were given.
Then add:

1 can Cream of Chicken soup
1/4 c. milk

Mixed together. Top with corn flake crumbs.

*Quick and easy, my boys love it.

Breaded Ranch Chicken

3/4 c. crushed cornflakes
3/4 c. grated Parmesan cheese
1 envelope ranch salad dressing mix
8 boneless skinless chicken breast halves
1/2 c. butter or margarine, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 13x9in baking dish. Bake, uncovered, at 350 for 45 minutes or until juices run clear.

Barbecue Chicken Salad

Chicken breasts, grilled with barbecue sauce
green leaf lettuce
tomatoes
green onions
avocado
black beans, rinsed
croutons
cheese

Dressing
1/2 cup Barbecue Sauce
1/2 cup ranch dressing

Shish-ka-bobs

beef or chicken cut into cubes
whole mushrooms
zucchini
yellow squash
green pepper
onion

Sauce:
1 cup Miracle Whip (I use the low fat)
1 pkg. Good Seasons Italian Salad dressing
1 Tbsp. apple cider vinegar

Chop vegetables into large chunks, put on skewers with meat. Spoon sauce over the meat and vegetables, grill.

Mushroom Chicken

3-4 boneless, skinless chicken breasts
1 pkg. Good Seasons Italian dressing mix
1 can Cream of Mushroom Soup (Chicken works, too)
1 cup Sour Cream
4 oz. Cream Cheese

Mix all ingredients (except chicken) until smooth.Pour over chicken. Cook in crock pot for 4-6 hours until chicken is done.(I usually put mine in around 10am and cook it on low and it's ready by dinner around 6pm)Serve over rice or mashed potatoes.

Grilled Orange Chicken

2 Tbsp. chopped, fresh orange segments
1/4 c. olive oil
3 cloves garlic, minced
1 tsp. dried oregano
1/2 tsp. salt
1/4 c. orange juice
2 tsp lime juice
1 tsp dried thyme
1 tsp ground cumin

Combine in a bag or container, add boneless chicken breasts that have been cut into 1 inch strips. Refrigerate 1 hour. Put on skewers, grill uncovered.