Chicken Pasta Salad by Paula B

1 bunch green onions
1/2 stalk celery
1 can sliced water chesnuts (I don't like these so I leave them out but if you like them knock yourself out!)
2 cups boiled cubed chicken
1/2 to 1 cup cashews
1 big bottle Kraft Coleslaw Salad Dressing
1 med. or lg. bag noodles of any kind. Paula used mini lasagna noodles but I never can find them. You can use extra wide noodles or bow ties just whatever you find.

Mix all together and chill it. I LOVE this recipe!!! It is so delicious!! Have an extra serving for me if you make it because I don't make it any more because of Matthew's SEVERE allergy to cashews. I miss it!!! Enjoy!!!

Stephanie's Cheese Soup

My sister-in-law, Stephanie is such a wonderful cook! She makes the best recipes! Eating at her house is better than eating at any restaurant I tell ya! She is awesome!

3 carrots, sliced
1/2 onion, diced
5 potatoes, diced
2 cups chicken stock
4 chicken breasts
2 cups milk
1 stick butter
1/2 cup of flour
2 cups shredded sharp cheddar cheese
1 lg. bottle of cheez whiz (Steph prefers the WalMart brand of this)

Put carrots, potatoes, onion, and chicken in a large pot. Salt and pepper and cover with water. Bring to a boil and boil for about 15 minutes. After you cooked your veggies and chicken drain all but 2 cups of the chicken stock. Set veggies aside and chop the chicken. In same pan make a white sauce by melting the butter adding the flour to that and stirring it really well and adding the milk to that. Stir really well until thick like gravy and smooth. Then add cheeses and melt.
Next add chicken stock, chicken, and veggies. Heat through. DELICIOSO!!!!!!

Easy Chicken Stroganoff

I got this recipe from a neighbor I had when I had my oldest son. Where we lived the church didn't bring in meals when you had a baby. They said you had known you were having a baby for 9 months so you should be prepared. Well, I wasn't! Thank goodness for a thoughtful neighbor who brought this in for us to eat! I have had 3 other children and I have to say all of the other wards were wonderful to bring in food! Anyway, this is really yummy and so easy!!!

2 tbsp. butter
1 lb. chicken breasts cubed
1 medium onion
1 can cream chicken soup
1/2 cup sour cream
4 cups hot cooked extra wide egg noodles
parsley for garnish

Saute chicken in 1 tbsp. butter in a skillet over medium high heat until browned, stirring often. Remove; set aside. Reduce heat to medium. In same skillet put in remaining butter and cook mushrooms and onions until vegetables are tender and liquid is evaporated stirring often. Stir in soup and sour cream. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Serve over noodles. Sprinkle with parsley.

Hawaiian Haystacks

My mother in law made this for dinner when I was dating Brian. This just may have sealed the deal! ;)

3 cups chicken that has been boiled and cubed
1 Tblsp. chicken boullion
2 cups chicken broth
2 cans cream chicken soup
1/2 cup sour cream
1/2 cup mayonaise

Cook till thickened. Serve over rice.

Optional Toppings:

diced bell pepper
grated cheddar cheese
diced onion
diced tomato
coconut
Chinese noodles
almond slivers
pineapple chunks

I've had several different versions of this and this one is definitely my favorite! Anyone who tries it switches to this version. It's so yummy! You can use fat free ingredients and it is still yummy!

Crock Pot Chicken Tacos

These are so delicious and EASY! One of my visiting teachers gave me this recipe once and it is a staple at our house!

3-4 chicken breasts
1 packet taco seasoning
1/2 cup water
1 cup salsa

Put all ingredients in a crock pot and cook it all day.I don't even thaw the meat I just put it in frozen. How easy is that?! Shred chicken with a fork about 30 minutes before serving. Serve with tortillas, lettuce, tomatoes, cheese, and sour cream.

These are SOOOO yummy!! I've tried them with pork and with steak as well and they are good that way but my favorite is the chicken. If you throw all the leftover veggies,cheese, warmed up chicken, and some tortilla chips in a bowl it makes a yummy taco salad for lunch or dinner the next day. The meat freezes well also. Easy to double or triple the recipe for a croud. Enjoy!!

Chicken Fettucine Alfredo

1 lb. dried fettuccine
6 T. butter
1 shallot, minced (I just used plain onion and it was fine)
1 cup heavy cream
1 cup finely grated parmigiana-reggiano cheese (I just used grated Parmesan (not the Kraft stuff but grated like in shreds not powdery) because I could not find the other)
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Fresh parsley, for garnish, optional

Cook the fettuccine until al dente. Drain, RESERVING 1/4 cup of the pasta cooking water.

While pasta is cooking, melt the butter in a skillet. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and paper to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

I got this recipe from Emeril Live on the Food Network. He didn't add meat but Brian would never eat it without meat so I made it even more fattening! I sprinkled the chicken pieces with garlic salt and dredged them in flour and fried them in canola oil. Then I added them to the pasta when it was all mixed together. It is sooooo delicious! And the sauce is a breeze to make! The chicken took the longest but it is really an easy, yummy recipe. It isn't an every day kind of meal but it's nice to be able to make something yummy like that when you are in the mood for something really yummy but can't always afford to go to the Olive Garden! I'm sure it would be yummy to add some sauteed fresh mushrooms, too. Brian and the kids wouldn't eat it but I could always just put it on mine! :)

Chicken A La King

1/2 cup diced green bell pepper (I used yellow this time because that is what I had)
1 can (10 1/2 oz.) cream chicken soup
3 chicken breasts (cooked and cubed)
1/2 tbsp. butter
1 1/4 cups of milk
1 tbsp. pimento chopped

Cook green pepper in melted butter in skillet until tender. Add soup, stir to blend. Gradually add milk, gently stir in remaining ingredients. Heat until sauce is bubbly and flavors are blended. Serve over rice. Sometimes I put some chinese noodles if I'm in the mood for some extra crunch. This is a favorite "go to" meal for me! I almost always have all of the ingredients on hand and it is so fast and easy to make! How I found the recipe: My mother-in-law made it once when I was dating Brian and I had to copy the recipe down.