SusieHomemaker

Chicken Alfredo

• 4 skinless, boneless chicken breast halves
• 1 clove garlic, minced
• 1 Tbsp vegetable oil
• 1 can condensed cream of chicken soup
• ¾ C milk
• ½ tsp dry mustard
• ¼ tsp pepper
• ½ C grated parmesan cheese
• 2 C spinach, linguine or fettuccine

Cook spinach or noodles.  In skillet, brown chicken and garlic in oil, then remove from pan.  In same skillet whisk together soup, milk, mustard and pepper, then return chicken to pan.  Simmer, covered until chicken is cooked through, about 8-10 minutes.  Again, remove chicken and stir in cheese.  Slice each chicken breast diagonally into ¾" slices.  Arrange atop spinach, linguine, or fettuccine and spoon sauce over.

Chicken "Pie"

• 1-2/3 C frozen mixed vegetables, thawed
• 1 C cooked chicken, in bite size pieces
• 1 C cream of chicken soup
• 1 C baking mix (Bisquick)
• ½ C milk
• 1 egg
• 1 tsp poultry seasoning
• Salt and pepper to taste

Preheat oven to 400 degrees.  Stir together vegetables, chicken, soup, and seasonings.  Pour into ungreased pie plate.  Blend remaining ingredients together and pour into pie plate.  Bake until golden brown.

Southwest Chicken and Rice

• 2-6 chicken breasts, frozen
• Salsa
• 1 Pkg of taco or fajita seasoning
• 1 Pkg of Mexican or Spanish Rice
• 1 Can diced tomatoes and chiles (Ro-tel)
• ½ of a Large block of pasteurized prepared cheese product (Velveeta)

Place chicken breasts in baking dish, cover with salsa and sprinkle with seasoning.  Cook in oven until thoroughly done.  Meanwhile, prepare rice as directed on package.  Also, cube cheese and place in microwave safe bowl.  Pour tomatoes over and microwave in 2 minute intervals until well melted.  When chicken is cooked, cut into bite size pieces.  Mix chicken, rice and cheese mixture in large bowl and serve with tortilla chips.

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