Wine Sauce Chicken

6 boneless chicken breasts- cooked and cut in to pieces
2 T butter
2 cups sauteed mushrooms (I generally omit this)
1 can cream of mushroom soup
5 oz evaporated milk
1 1/2 c shredded cheddar cheese
1/2 t garlic powder
1/2 c cooking white wine
1/2 c mayo
1/2 c slivered almonds
1/4 c grated Parmesan cheese

Place butter in pieces in bottom of a 9x13 dish. Place chicken and sauteed mushrooms over top. Preheat over to 350 degrees. In a saucepan combine and heat soup, milk, cheddar cheese and garlic. Remove from heat and add white wine and mayo. Pour mixture over chicken and mushrooms. Top with almonds and Parmesan cheese and bake in preheated oven for 1 hour. Good served with rice.

www.allrecipes.com

Chicken Roll-Ups

8-12 oz cream cheese
1 1/4 cup margarine or butter
2 dashes pepper
1 chicken cooked and cubed (or about 4 chicken breasts)
2 green onions
3 cans crescent rolls
seasoned bread crumbs or crushed herb stuffing mix

Cream together cream cheese and 1/4 cup butter- add pepper, chicken, and onions. Place a large spoonful of mixture in each rolled out crescent roll. Roll up and seal around mixture. Dip in 1 cup melted butter and roll in bread crumbs. Place on cookie sheet and bake at 350 for about 15-20 minutes. Serve with chicken gravy (cream of chicken soup and 1 can milk works well). I bake multiple batches and freeze the roll-ups before baking.

Chicken and Wild Rice Casserole

6-8 oz long grain and wild rice mix
1/4 cup margarine
1/3 cup chopped onions
1/3 cup flour
1 cup milk
1 cup chicken broth
1 t salt
Dash of pepper
2 cups cooked, shredded chicken
1 t parsley

Cook rice as directed and set aside. Melt butter and cook onion about 2-3 minutes. Add flour and cook 1 minute. Gradually add milk and chicken broth. Add salt and pepper and parsley. Stir in rice and chicken. Mix well and pour into a 2 qt. casserole dish. Bake 30 minutes at 425.

Ravioli with Tomato and Artichoke Sauce

9 oz ravioli (preferably fresh)
1 t olive oil
1 T olive oil
1 lb Roma tomatoes- peeled, seeded, and chopped
1 6.5 ounce jar marinated artichoke hearts
1/2 c green onions
3 cloves crushed garlic
1/2 t salt
1/4 t pepper
2 T grated Parmesan cheese

- Cook ravioli according to package directions.
- While pasta is cooking, prepares the sauce. In a large nonstick skillet, heat 1 T oil over medium heat. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2-3 minutes, stirring occasionally until warmed through. Remove from heat.
- Drain pasta and toss with 1 t oil in large bowl. Add half of sauce and gently mix through. Transfer to a serving platter and top with remaining sauce and garnish with cheese.

I think this came from allrecipes.com

Lemon Chicken and Rice

I grew up eating this and I still love it.

Sauce
1/4 c butter or margarine
1/4 c flour
1 c milk
1 c water and chicken bullion (or chicken broth)
Season with parsley, Mrs. Dash, Salt and Pepper
3-4 T Lemon Juice

-Melt butter over low heat and then add flour- make a roux. Add milk, broth, and seasonings and cook over medium heat until thick. Mix in lemon juice. Pour over chicken breasts in a pan and bake in oven at 350 for about 45 minutes until chicken is cooked through. Serve over rice.

Chicken Pot Pie

This is an easy dinner to make a double or triple batch and freeze the extras before cooking.

2 deep dish pie crusts
1 cup cooked chicken
1 cup vegetables (I use corn, peas, and soy beans)
1 can cream of chicken soup
Seasonings- celery salt, sage, salt and pepper

Mix chicken, vegetables, soup, and seasonings- pour into 1 pie crust. Take the other pie crust out and let sit until soft. Place second crust on top of pie and crimp the edges. Poke holes in top to vent and cook in over according to crust instructions (I bake mine at 350 for about 1 hour).

This is such an easy recipe and my kids love it. Thanks for the recipe Julie!

Chicken Salad

This recipe came from my mom. I don't really have measurements for it- I just kind of add things until it tastes like I want.

Cooked Shredded Chicken (2 breasts)
Mayo (enough to coat the chicken)
Watered chesnuts cut up (1/2 can)
Almonds (handful or s0)
Red Grapes cut in half
Green onions (1-2)
Baste and Glaze Terriyaki Sauce (about 2-3 Tablespoons- more or less depending on how strong you want it)
Salt and Pepper

I serve on croissant rolls.

Tropical Fruit Salsa

My friend made this for us for dinner one night and it has become a summer staple at our house. It is so refreshing after a hot day! The salsa covers about 4-5 pieces of chicken.

1 cup pineapple chunks
1 T finely chopped red onion
1 T chopped fresh cilantro
2 T lime juice
2 kiwi, peeled and chopped
1 mango, peeled and chopped
1 papaya, peeled and chopped (I don't add this)
1 jalapeno chili (or canned jalapeno) chopped

Mix ingredients together and serve over top of grilled chicken or fish. I generally marinate my chicken in a lemon/lime juice mixture with a little bit of garlic. I marinate for about 1 hour before I grill, but marinating is not necessary.

Manicotti

Manicotti Shells
Prep Time: 10 Minutes

Cook Time: 10 Minutes
Ready In: 20 Minutes

Yields: 4 servings
"Fill with your favorite filling, fold over sides and bake with sauce and cheese."

INGREDIENTS:
2 cups all-purpose flour
2 cups water
6 eggs
1/4 teaspoon salt

DIRECTIONS:
1. Mix together: flour, water, eggs and salt to make a thin, smooth batter. Pour about 1/4 cup batter onto lightly greased griddle. Cook until top forms film.

This recipe is from Allrecipes and can be found at:

http://allrecipes.com/Recipe/Manicotti-Shells/Detail.aspx

I like to fill with this manicotti recipe:

Manicotti Alla Romana

Prep Time: 1 Hour

Cook Time: 50 Minutes
Ready In: 1 Hour 50 Minutes

Yields: 7 servings
"This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. It takes some time to prepare, but is well worth the effort!"

INGREDIENTS:
2 tablespoons olive oil
1/2 cup chopped onion
6 cloves garlic, finely chopped
1 pound ground beef
1 tablespoon salt, or to taste
1 (10 ounce) package frozen
chopped spinach, thawed and
drained
1 (12 ounce) package manicotti
shells
2 cups ricotta cheese
2 eggs, beaten
3 cups spaghetti sauce, divided
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chicken bouillon
granules
2 cups half-and-half
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh
basil
1/2 cup grated Parmesan
cheese

DIRECTIONS:
1. Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
2. Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
3. To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
6. Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
7. Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

This recipe can be found:

http://allrecipes.com/Recipe/Manicotti-Alla-Romana/Detail.aspx

Chicken and Gnocchi Veronese

Chicken & Gnocchi Veronese
Prep Time:
30 min - 2 hrs, 30 m
Cook Time: 20 minutes
Serving Size: 4

Ingredients:

¼ cup extra virgin olive oil

1 small Vidalia onion, chopped

1 red bell pepper, sliced (julienned)

½ zucchini, sliced, (julienned)

Salt to taste

4 chicken breasts, sliced in ½” strips

2 small branches rosemary

1 garlic clove, minced

Juice of ½ lemon

Veronese Sauce:

1 cup Parmesan cheese, grated

½ cup ricotta cheese

14 fl oz heavy cream

Gnocchi:

2 qt water

6 oz all-purpose flour

2 eggs

2 lbs russet potatoes

2 tsp salt

OR 1 lb gnocchi (potato dumplings), cooked according to package directions

Procedures:

NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.Gnocchi
WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½” pieces. Push fork tines on each piece for the classic gnocchi appearance.
BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.

Chicken & Sauce
COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.
DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
SERVE gnocchi topped with extra Parmesan cheese.

This recipe is from Olive Garden and can be found at http://www.olivegarden.com/recipes/recipe_search/recipe_display.asp?id=102