Chinese Chicken Cabbage Salad

2 cups chicken, diced
2 pkg. top ramen noodles
1 head cabbage
1 bunch green onions, sliced
1/2 cup sesame seeds, toasted in butter
2 sm pkgs. almonds sliced

Dressing:
Seasoning package from top ramen
1/2 cup salad oil
6 tbls. rice vinegar
4 tbls. sesame oil

Break top ramen noodles and toss with other salad ingredients. Mix ingredients for dressing. Toss with salad one hour before serving. Refrigerate until serving.

Chicken Pot Pie

3 cooked chicken breast,diced
16 oz frozen mixed vegetables
2-9 inch frozen crust
3-4 packages of chicken gravey mix

Dice chicken. Mix gravy; add frozen vegetables and chicken to gravy. Pour into an unbaked pie crust. Turn the second unbaked pie crust over the fisrt filled crust. Work crust out of pie tin to make the top crust of chicken pie. Pinch edge together with fork. Place pie on cookie sheet. Cook for 45 minutes or until golden brown at 350.
Suggestion: add diced potatoes

Crock Pot Chicken Over Rice

3 to 4 skinless boneless chicken breast
1-8oz cream cheese
1 can cream chicken soup
1 pkg dry Italian dress mix

Place chicken breast in crock pot, cover chicken with all ingredients listed. Cook on high for 4 to 5 hours . Shred chicken. Serve over rice.

Green Chile Chicken Enchiladas

2 cups shredded cooked chicken
1/2 cup ranch dressing
1/4 cup sour cream
1-1/2 cups Mexican blend cheese or cheddar cheese
2 tablespoons diced green chiles, rinsed and drained
10 inch tortillas, warmed

Mix together chicken, 3/4 cup of cheese. dressing, sour cream and green chilies in a medium bowl. Divide evenly down center of each tortilla. Roll up tortillas place seam down in cooking dish. Top with remaining 3/4 cup cheese. Bake for 20 minutes at 350 or until cheese is melted or lightly browned.

Country Chicken and Rice

2 to 3 pounds of boneless chicken breast, cubed
2 packages of country gravy mix
2 cups minute rice, uncooked

Brown cubed chicken in a skillet until completely cooked, lightly salt and pepper. Mix gravy, combine chicken to gravy. Cook minute rice. Serve chicken mixer over rice.

Chinese Chicken Salad

1/4 cup soy sauce
2 tablespoon ginger
2 tablespoons brown sugar
2 whole boneless chicken breast

Mix the soy sauce, brown sugar, and ginger, pour over chicken in a Ziploc bag. Marinate for about one hour, and then grill the chicken until cooked through. Cool, then julienne the chicken.

Asian Vinaigrette Dressing:

1/2 cup sesame oil
1/2 cup rice wine vinegar
2 tablespoons peanut butter
1/4 cup toasted sesame seeds
1/2 cup soy sauce
1/4 cup honey
2 tablespoons brown sugar

Combine all the dressing ingredients in a mixing bowl and whisk well, making sure that the peanut butter has dissolved and blended with the other ingredients.

Salad:

1/2 head napa cabbage, julienned
1/2 head red cabbage, julienned
1 bag of grated carrots (pick up produce department)
2 baby bok choy, julienned
1 cup mixed salad greens
1/2 cup toasted silver almonds
Chow main noodles( optional only for garnish)

Combine the vegetables and nuts, add the Asian Vinaigrette, and top with the grilled chicken, Garish with noodles.

Creamy Ranch Chicken

6 slices of bacon, cut in narrow slices(pre -cooked bacon works well)
4 skinless chicken breast, cut in small cubes
2 tablespoons of flour
2 tablespoons ranch dry salad dressing mix
1-1/4 cups of milk
3-4 cups of noodles
1 tablespoon of shredded parmesan cheese

In skillet cook bacon over medium heat until crisp (do not burn bacon)Drain bacon on paper towel, discard the dripping except 2 tablespoons. In the same skillet cook chicken in reserved dripping (if you use cooked bacon 2 tablespoons of vegetable oil.)Cook chicken until well done. Sprinkle flour and salad dressing mix over cooked chicken; stir well to coat chicken. Stir in milk stir while cooking until thickened; bring to a boil. Boil for one minute stirring continually. Stir in bacon. Cook noodles according to package directions. Serve the chicken mixture over the top of noodles; sprinkled with parmesan cheese. Suggestion you can stir noodles in chicken mixture and serve it all together

Chicken Risotto

2 pounds chicken tenders or breast, cubed
2 boxes garlic primavera risotto, with seasoning packets
1 bag spinach

In skillet salt and pepper chicken, brown about 2 to 3 minutes on each side. Add rice to pan; stir in 5 cups water and seasoning packets. Bring to boil, reduce heat and simmer uncovered 15 minutes, stirring occasionally. Top with spinach; reduce heat to low. Cover and cook 5 minutes, or until rice is tender. Let stand for 5 minutes before serving.