Zesty Italian Chicken Skillet

Zesty Italian Chicken Skillet:

4 boneless skinless chicken breasts
1/4 cup kraft zesty Italian salad dressing
1/4 cup chicken broth
1 teaspoon italian seasoning
1 red onion, chopped
2 cups broccoli florets
1/2 cup kraft shredded four cheese blend

Cook chicken until browned, about 5 minutes on each side. Combine dressing, broth and italian seasoning. Add to chicken and bring to a boil. Reduce heat and simmer about 3 minutes, until chicken is cooked through. Add broccoli and onion and mix well. Cook 2 to 4 minutes or until vegetables are crisp-tender. Add cheese and stir until melted. Serve.

Crusty Fried Chicken

Crusty Fried Chicken:

3/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
1/2 teaspoon paprika
2 1/2-3 lbs chicken pieces
1/2 cup canola oil

Combine flour, garlic salt, salt, celery salt, pepper and paprika in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat. Heat oil to 365°F in electric skillet or on medium-high heat in large heavy skillet Fry chicken 30 to 40 minutes without lowering heat Turn once for even browning. Drain on paper towels.

Easiest Chicken Rice & Veggie Casserole

Easiest Chicken Rice & Veggie Casserole

4-6 chicken breasts or chicken thighs

2 (15 ounce) cans cream of mushroom soup

8 ounces frozen mixed vegetables (something with broccoli is yummy)

2 cups uncooked rice

1/2 teaspoon paprika

1/4 teaspoon pepper

 In a baking dish, mix together everything except the chicken. Add two soup-canfuls of water. Place chicken on top. Sprinkle with additional paprika and pepper if desired. Bake at 375 for 1 hour.

Sweet and Sour Chicken

Sweet and Sour Chicken:

16 pieces of chicken

¼ tsp. salt

2 eggs, beaten

½ cup cornstarch

½ cup oil

½ cup sugar

1 cup cider vinegar

½ cup ketchup

½ cup chicken bouillon

2 tbsp soy sauce

Season chicken with salt. Coat with egg, then with cornstarch. Brown in hot oil. Remove as chicken browns and place in 13x9 pan. Combine sugar, vinegar, ketchup, bouillon and soy sauce in medium saucepan. Bring to a boil. Pour in baking pan over chicken. Bake at 350 degrees for 45 minutes or until tender and golden brown. Yield: 6-8 servings

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas:

Cooked, cubed chicken from 6 chicken breasts

2 cans cream of chicken soup

3 cups shredded mozzarella cheese

1 cup sour cream

2 tbsp diced green onions

8 flour tortilla shells

Heat cream of chicken soup, 2 cups cheese, sour cream and onions in sauce pan on stove until cheese is melted. Place some sauce in bottom of 9X13 pan. Put sauce and chicken in each tortilla shell and roll up, placing seam side down in pan. Reserve some sauce to spread on top of filled shells and sprinkle with 1 cup of cheese. Bake at 350 for 20 minutes or until sauce bubbles.