Danita's Recipe Box

• 1 pound rotini pasta
• 1 1/2 pounds chicken
• olive oil
• 10 ounce block chedder cheese
• 2 cans pizza sauce
• 2 cups (8 ounces) shredded mozzarella cheese
• pizza seasoning or oregano

Boil pasta, drain. Cut chicken into bite-sized cubes. Fry chicken in olive oil until cooked through. Cut cheese into small cubes. Mix pizza sauce, cheese, pasta and chicken in casserole dish. Top with mozzarella cheese and pizza seasoning. Bake at 300°F for 30 minutes.

• 1/2 Cup Grated Pecorino Romano
• 1/4 Cup Dry Bread Crumbs
• 1 teaspoon Dried Basil
• 1/4 teaspoon each paprika, salt and pepper
• 6 boneless, skinless chicken breasts
• 3 tablespoon Olive Oil

Mix dry ingredients, brush or dip the breasts in olive oil, coat chicken thoroughly. Let rest for a little; it helps the coating stick. Spray a non-stick pan; cook on medium-low for 5 to 7 minutes on a side.

• 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
• 3 tablespoons Frank’s® RedHot® Sauce
• 1 1/2 cups shredded Cheddar cheese (about 6 ounces)
• 8 (8-inch) flour tortillas, warmed
• 2 tablespoons vegetable oil
• 1/2 cup blue cheese salad dressing

Place the chicken into a medium bowl. Add the hot sauce and toss to coat. Sprinkle about 3 tablespoons cheese on half of each tortilla. Top each with about 3 tablespoons chicken mixture. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal. Brush the filled tortillas with the oil. Heat a 12-inch nonstick skillet over medium-high heat for 1 minute. Add the quesadillas in batches and cook until golden brown on both sides. Cut the quesadillas in quarters and serve with the dressing for dipping.

• 2 cups chopped cooked chicken
• 1 can chedder cheese soup
• 1/2 cup salsa
• 10 8 inch flour tortillas

Preheat oven to 425°F. Mix soup, chicken and salsa. Spread about 1/3 cup soup mixture on half of each tortilla to within 1/2 inch of edge. Moisten edge with water. Fold over and seal. Place on 2 baking sheets. Bake 5 minutes or until hot.

• 2 cans cream of chicken soup
• 1/2 cup water
• 1/4 cup lemon juice
• 1 tablespoon dijon mustard
• 1 1/2 teaspoons garlic powder
• 8 large carrots, thickly sliced
• 8 boneless chicken breast halves
• 8 cups hot cooked egg noodles
• parsley

Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker. Add chicken and turn to coat. Cover and cook on low 7 to 8 hours or until done. Serve over noodles. Sprinkle with parsley.

• 1 tablespoon butter or margarine
• 4 boneless chicken breast halves
• 1 box (6 ounces) chicken stuffing mix
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 cup shredded chedder cheese

Heat butter in skillet. Add chicken and cook 12 to 15 minutes or until done. Remove chicken. Prepare stuffing in skillet according to package directions except let stand 2 minutes. Top with chicken. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Cover and heat through.

• 1/2 cup corn meal
• 1/4 cup all-purpose flour
• 2 tablespoons grated parmesan cheese
• 1 1/2 teaspoons Italian seasoning
• 1/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• One 2 1/2 to 3-lb broiler-fryer chicken, cut up, skinned
• 1/2 cup milk
• 3 tablespoons margarine, melted

Heat oven to 400 F. Combine dry ingredients. Dip chicken into milk; coat with corn meal mixture. Place chicken on rack in 15 x 10 inch pan; brush with margarine. Bake 40 to 45 minutes or until golden brown and tender. 5 servings.

Variation: Fish
Substitute 1 1/2 lb fresh or frozen, thawed perch or cod fillets for chicken. Prepare as directed above; place fillets skin side down on rack in broiler pan. Broil 5 inches from heat 50 8 minutes or until fish flakes easily with fork and turns golden brown. 6 servings.

• 3 or 4 skinless, boneless chicken breasts
• 1/4 teaspoon pepper
• 1 clove garlic, minced
• 1/3 cup mesquite barbeque sauce
• 4 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 6 cups mixed salad greens
• 1 tablespoon lemon juice
• 1 pear, cored and thinly sliced
• 1 tablespoon Dijon mustard

Preheat grill or broiler. Brush chicken breasts with mesquite sauce. Grill chicken about 4 to 5 minutes on each side or until chicken is no longer pink inside. Set aside to cool. Slice chicken into thin strips. In small covered container, mix vinegar, lemon juice, mustard, pepper, garlic and oil; shake well. To serve, place salad greens on plates; top with chicken and pear slices. Sprinkle with vinaigrette.

• 1 tablespoon olive oil
• 1 pound chicken breast, cut into small pieces
• minced onion
• 1 package (16 ounces) frozen mixed vegetables
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon black pepper
• 2 cans (10 3/4 ounces each) cream of chicken soup
• 1 package (11 ounces) refrigerated breaksticks (12 breadsticks)

Preheat oven to 350 degrees F.  Heat oil in large skillet over medium heat.  Add chicken and minced onion (to taste); cook and stir until chicken is no longer pink.  Stir in vegetables, thyme and pepper.  Cook 5 minutes until vegetables are thawed.  Stir in soup.  Cook 5 minutes or until heated through.  Spoon mixture into 13×9-inch casserole.  Pull and stretch breadsticks to lengthen, pressing ends together if necessary to reach across baking dish.  Arrange breadsticks in lattice pattern.  Bake 15 to 20 minutes or until breadsticks are golden.

Note: Mixture must be hot when spooned into casserole or breadsticks will become gummy on the bottom.

• 5 or 6 chicken breasts
• Italian seasoning
• salt
• pepper
• teriyaki sauce
• 1 can chicken broth
• 2 or 3 cloves of garlic
• 2 carrots

Put chicken into crockpot. Add salt, pepper, Italian seasoning and teriyaki sauce to taste. Pour in 1 can of chicken broth. Chop garlic and carrots and add to crockpot. Cook on low.