Baked Chicken Recipe

Ingredients:
3 to 4 cups cooked chicken, cubed
1 (10-ounce) package frozen chopped broccoli, thawed
2 (10 3/4-ounce) cans condensed cream of chicken soup, undiluted
i cup of mayonnaise
2 cups (8 ounces) shredded cheddar cheese
1 cup crushed butter-flavored crackers (about 25)
1/4 cup butter, melted
1/2 cup sliced almonds

Directions:
1. Preheat oven to 350 degrees F. Grease a 13-by-9-by 2-inch baking dish. Layer chicken and broccoli in dish. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese.

2. Combine crackers and butter; sprinkle over cheese. Top with almonds.

3. Bake, uncovered, for 45 to 50 minutes or until golden brown.

EASY CHICKEN ENCHILADAS RECIPE

Ingredients:
1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese

Directions:
1. Season chicken breasts to taste and grill or you can just boil them until no longer pink.

2. Cut cream cheese brick into cubes.

3. Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa.

4. Warm tortillas in microwave until softened.

5. Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan.

6. After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.

SPECIAL ROAST CHICKEN AND DRESSING RECIPE

Ingredients:
1 4-5 lb chicken
garlic and onion powder
paprika
salt and pepper
stuffing
butter

Directions:

1. Wash bird well inside and out. Wipe dry with a paper towel. Stuff with dressing. Truss and tie.

2. Brush with melted butter. Sprinkle chicken with salt, pepper, garlic powder, onion powder, and finally, paprika. Place in oven at 325°F.

3. Roast, uncovered, breast side up. Keep turning and basting occasionally, until chicken is browned evenly on all sides. Baste often for a moister bird.

4. Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on an instant read thermometer.

Dressing:
2 medium potatoes
3 cups dry bread crumbs or Pepperidge Farm Herb Stuffing
1 onion, chopped
2 tablespoons chopped parsley
1 egg, beaten
1 small apple
1/2 stick butter
1 tsp salt
scant 1/2 teaspoon rubbed sage (or Bell Seasoning)
1/4 tsp pepper
1/4 tsp paprika

1. Boil and mash potatoes. Add bread crumbs.

2. Melt a pat of butter in a skillet; sauté onion and apple. Saute until onions are translucent and apple is tender. Add remaining butter (a tablespoon or so of the butter can be substituted or omitted, if desired). Stir in herbs and seasonings.

3. Remove from heat and stir in egg. Add a tablespoon or so of chicken broth, water or olive oil to moisten dressing if it seems too dry.

4. Use dressing to stuff chicken immediately before cooking; do not stuff chicken in advance.