recipes

In a large bowl, combine the teriyaki sauce, vegetable oil, chili sauce, honey, salt, ground ginger, and garlic powder to make the marinade.

Add the chicken chunks or strips to the marinade, ensuring they are evenly coated.

Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.

While the chicken is marinating, prepare the vegetables for skewering.

Preheat your grill to medium-high heat.

Thread the marinated chicken onto skewers, alternating with cherry tomatoes, mushrooms, pineapple chunks, green pepper chunks, and onion chunks.

Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender and slightly charred.

Once cooked, remove the skewers from the grill and serve immediately.

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the chopped chicken, chopped celery, cream of chicken soup, mayonnaise, diced water chestnuts, and slivered almonds.

Mix well.

Transfer the mixture into an ungreased 13 x 9 x 2 inch baking dish, spreading it out evenly.

In a saucepan, melt the butter over low heat.

Once melted, remove from heat and mix in the crushed corn flakes until evenly coated.

Spread the buttered corn flakes over the top of the chicken mixture in the baking dish.

Bake in the preheated oven for 45 minutes or until the casserole is heated through and the top is golden brown.

Serve hot.

Preheat your oven to 325°F (160°C).

In a mixing bowl, prepare the stuffing by combining breadcrumbs, chopped onion, salt, thyme, pepper, melted butter, and water.

Mix well.

Pound the chicken breasts to flatten them slightly for easier stuffing.

Divide the stuffing mixture evenly among the chicken breasts, placing it in the center of each.

Securely seal each stuffed chicken breast with toothpicks or skewers to prevent the stuffing from falling out during baking.

In a paper or plastic bag, combine flour, salt, paprika, and pepper.

Shake each stuffed chicken breast in the bag to coat evenly with the flour mixture.

Place the coated chicken breasts in a greased baking dish.

Brush the tops of the chicken breasts with any remaining melted butter.

Bake in the preheated oven for 1 to 1 1/2 hours, turning once halfway through cooking, until the chicken is cooked through and golden brown.

Once cooked, remove the toothpicks or skewers from the chicken breasts.

Sprinkle chopped parsley over the chicken breasts before serving.

Serve with mushroom sauce on the side.

Preheat your oven to 375°F (190°C).

Grease a 9 x 13 x 2 inch baking dish.

Cook the lasagna noodles according to package directions until tender.

Drain and rinse under cold water to prevent sticking.

In a saucepan, combine the cream of mushroom soup, milk, salt, and poultry seasoning.

Heat over medium heat until warm, stirring occasionally.

In a mixing bowl, beat together the softened cream cheese and cream style cottage cheese until smooth.

Stir in the chopped onions, minced parsley, and sliced olives.

In the greased baking dish, place half of the cooked lasagna noodles in an even layer.

Spread half of the cheese mixture over the noodles, followed by half of the soup mixture, and then half of the diced cooked chicken.

Repeat the layers with the remaining noodles, cheese mixture, soup mixture, and chicken.

Top the lasagna with buttered soft bread crumbs.

Bake in the preheated oven for 30 minutes, or until the top is golden brown and the casserole is bubbly.

Remove from the oven and let stand for 10 minutes before serving.

Preheat your oven to 350°F (175°C) and grease a casserole dish.

In a large skillet, heat a small amount of oil or margarine over medium heat.

Add the chopped onion and lightly brown.

Add the chopped green chilies, enchilada sauce, cream of mushroom soup, and shredded chicken to the skillet.

Mix well and heat until warmed through.

Place a layer of tortillas on the bottom of the greased casserole dish.

Pour a portion of the chicken mixture over the tortillas and spread evenly.

Sprinkle a portion of the grated Cheddar and Longhorn cheeses over the chicken mixture.

Repeat the layers two more times, finishing with a layer of the chicken mixture and topping with the remaining cheese.

Bake in the preheated oven for 45 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let it cool for a few minutes before serving.

Preheat your oven to 350°F (175°C) and grease a 9 x 13 inch baking dish.

In a large skillet, melt the butter over medium heat.

Brown the chicken breasts on both sides, then transfer them to the prepared baking dish.

In a mixing bowl, combine the sour cream, crumbled blue cheese, Lea & Perrins Worcestershire sauce, and crushed garlic.

Mix well until smooth.

Add white pepper to taste.

Spoon the sour cream mixture evenly over the browned chicken breasts in the baking dish.

Bake in the preheated oven for 45 minutes, or until the chicken is cooked through and the sauce is bubbly and slightly browned.

Remove from the oven and sprinkle with chopped parsley.

Serve the chicken over rice or noodles.

Preheat your oven to 350°F (175°C).

Place the chicken breasts in a baking dish.

Bake the chicken in the preheated oven for 30 minutes.

In a small mixing bowl, combine the melted margarine, honey, mustard, salt, and curry powder.

Mix well to create the sauce.

After the chicken has baked for 15 minutes, baste the chicken breasts with the sauce.

Continue baking for the remaining 15 minutes, basting occasionally.

Once the chicken is fully cooked, remove from the oven and top with crumbled bacon.

Serve hot and enjoy!

Preheat your oven to 350°F (175°C) and grease a casserole dish.

Layer the boiled and deboned chicken pieces on the bottom of the greased casserole dish.

Arrange the cooked and chopped broccoli evenly over the chicken layer.

In a mixing bowl, combine the lemon juice, curry powder, mayonnaise, and cream of celery soup.

Mix well until smooth.

Pour the mixture evenly over the chicken and broccoli layers in the casserole dish.

Sprinkle the shredded Cheddar cheese on top to cover the entire surface.

Bake in the preheated oven for approximately 20-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.

Remove from the oven and let it cool for a few minutes before serving.

Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the cream of mushroom soup and water, blend well.

Reserve half of the chow mein noodles for the top of the casserole.

Add the remaining noodles to the soup mixture along with diced chicken, celery, cashew nuts, chopped onion, and a dash of pepper.

Toss lightly until evenly combined.

Transfer the mixture into a baking dish.

Sprinkle the reserved chow mein noodles evenly over the top of the casserole.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.

Remove from the oven and let it cool for a few minutes before serving.

Rinse and sort the navy beans.

Cover them with 6 cups of water and bring to a boil.

Boil for 3 minutes, then remove from heat.

Cover and let stand for 1 hour.

Drain and rinse the beans.

Preheat the oven to 350°F (175°C).

Spray a Dutch oven with vegetable cooking spray.

Add chicken, kielbasa, garlic, onion, and celery.

Sauté until lightly browned.

Add the soaked beans, carrots, parsley, dry white wine, tomato sauce, dried thyme, salt, pepper, seasoning salt (if using), and 4 cups of water to the Dutch oven.

Bring the mixture to a simmer over medium heat.

Once simmering, cover the Dutch oven and transfer it to the preheated oven.

Bake for about 1 hour, or until the beans are tender and the flavors have melded together.

Stir occasionally and check the seasonings.

Add chicken bouillon if desired.

Serve hot, garnished with additional chopped parsley if desired.