Chicken and Vegetable Rice Skillet

1 teaspoon vegetable oil
1 can cream of chicken soup
2 green onions sliced
1 pound chicken breast
1 cup of rice
1 cup of water
2 cups sliced carrot

Heat oil at medium-high heat in large skillet. Add chicken and cook until browned.
Stir in mixture of soup, water, rice and carrots.
Heat to a boil. Reduce heat to low once boiling.
Simmer covered until chicken is cooked through and rice has absorbed most of the liquid, stirring occasionally.
Add green onions for last 5 minutes.

Chicken Tetrazzini (contains Dairy)

(This is one of the best dishes to freeze for later use! Divide the mixture into 4 medium sized disposable aluminum loaf pans. Each of the pans will hold 2 to 3 servings. Freeze unbaked casseroles up to two months! Let stand 30 minutes to an hour at room temperature, and bake as directed.)


1 (16 ounce) package angel hair pasta
½ cup chicken broth
4 cups chopped, cooked chicken
1 (10 ounce) can cream of celery soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can of sliced mushrooms, drained
½ cup grated or shredded Parmesan
1 teaspoon pepper
½ teaspoon salt
2 cups shredded cheddar cheese

Prepare pasta according to package directions; drain.
Return pasta to pot and toss with chicken broth.
Stir together chopped chicken and next 8 ingredients in a large bowl; add pasta and toss well. Spoon mixture into 2 lightly greased 11x7 baking dishes. Sprinkle evenly with cheddar cheese.
Bake, covered, at 350 degrees for 45 minutes; uncover and bake 15 more minutes or until cheese is melted in bubbly.

Cheddar Bacon Chicken

4 skinless, boneless chicken breasts, pounded to ½ inch thickness
salt and pepper
1 tablespoon olive oil
¼ cup barbecue sauce
½ cup diced tomatoes
¼ cup Hormel real bacon pieces
1 cup shredded cheddar cheese

Season chicken breasts with salt and pepper. Heat the oil in a large non-stick pan over medium high heat. Add the chicken and cook on both sides until done. Place chicken on a baking sheet and top with barbecue sauce, tomatoes, bacon pieces and cheese, in that order.
Place in oven and broil just long enough for cheese to melt.

Roast Chicken

(While I know Roast Chicken seems VERY intimidating at first, it's super easy to make - and you can get a few meals out of it - making it very economic!)

1 whole chicken (washed, patted dry)
4 tablespoons unsalted butter, softened
¾ teaspoon coarse salt
Freshly ground pepper to taste

Heat oven to 450.
Rub the chicken on the outside with butter.
Sprinkle with salt and pepper.
Place chicken in oven.
Reduce heat to 340.
Cook until juices run clear when thigh is pierced with a knife (about 1 hour).
Allow chicken to sit 10 minutes before cutting into serving sizes.

Mexican Chicken (contains Dairy)

4 boneless chicken breasts
salsa
½ cup shredded cheese

In a 9x13 pan, cover the chicken breasts with salsa.
Cover with foil, bake at 350 degrees for 25 minutes.
Layer on cheddar and mozzarella (or just one kind).
Bake for 5-10 minutes, until cheese is melted.
Serve with white rice and tortilla chips.