Danita's Recipe Box

• 2/3 cup mashed potato flakes
• 1/3 cup grated parmesan cheese
• 3/4 to 1 teaspoon garlic salt
• 3 to 3 1/2 pounds cut frying chicken, skinned
• 1/3 cup melted butter or margarine

Heat oven to 375°F. Grease or line with foil 15x10x1 inch pan or 13×9 inch pan. In medium bowl, combine potato flakes, parmesan cheese and garlic salt; stir until well mixed. Dip chicken pieces into margarine; roll into potato flakes mixture to coat. Place in greased pan. Bake at 375°F for 45 to 60 minutes or until chicken is tender and golden brown.

• 1 cup long-grain white rice, uncooked
• 1 pound boneless skinless chicken breasts, cut into thin strips
• PAM® Butter No-Stick Cooking Spray
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3/4 cup chicken broth
• 1 tablespoon cornstarch
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh lemon juice

Cook rice according to package directions. Meanwhile, place chicken in medium bowl; spray evenly with cooking spray. Sprinkle with salt and pepper; toss lightly.
Spray large skillet with additional cooking spray; heat over medium-high heat. Add chicken; stir-fry 4 to 5 minutes, or until chicken strips are no longer pink in centers.
Beat broth, cornstarch and garlic powder in medium bowl with wire whisk until well blended. Gradually add to chicken mixture in skillet; cook 3 to 4 minutes, or until sauce is thickened, stirring constantly. Stir in lemon juice. Serve over the rice.

• All Natural Pam Butter Flavor Seasoning Spray
• 3 pounds chicken wings (13 to 14 wings)
• 1/2 cup cayenne pepper sauce
• 1 bottle blue cheese dressing

Spray broiling pan with Pam. Cut off and discard chicken wing tips; cut each wing in half at joint. In large bowl, toss wings with pepper sauce until well coated. Place wings on rack, , reserving any sauce remaining in bowl. Spray wings with Pam for 5 seconds. Broil, close to souce of heat, for 15 to 20 minutes until well browned and crisp. Remove pan from oven. Turn wings; brush with remaining sauce and spray again with Pam for 5 seconds. Broil for 15 to 20 minutes longer until well-browned and crisp.

• 2 pounds chicken wings
• 1/2 cup butter
• 2 teaspoons seasoned salt
• 2 cups instant potato flakes

Melt butter in small saucepan. Add 1 teaspoon seasoned salt. Put potato flakes in a bowl.
Dip wings in butter and roll in potato flakes until completely coated. Place on baking sheet. Sprinkle with remaining salt. Bake at 375°F for 35 minutes.

• 1 Chef Boyardee Cheese Pizza Kit
• 2 cups (about 1 pound) cubed cooked chicken
• 1/2 teaspoon chili powder
• 1/2 teaspoon hot pepper sauce
• shredded cheese

Stir sauce from package, chicken, chili powder, and hot pepper sauce. Heat to boiling; simmer 5 minutes, remove from heat. Meanwhile, prepare crust mix according to package directions. Spray a 13x9x2 inch baking dish with cooking spray. Spread dough into the bottom and halfway up the sides of baking dish to form crust. Evenly spread chicken mixture over dough; sprinkle with shredded cheese. Bake in preheated oven 20 to 25 minutes or until crust is desired brownness.

• 1 packet Shake ‘N Bake Original Chicken Seasoned Coating Mix
• 1/3 cup shredded parmesan cheese
• 1/4 cup Miracle Whip Salad Dressing
• 2 tablespoons milk
• 4 boneless, skinless chicken breast halves (1 – 1 1/4 lbs.)

Mix coating mix and cheese in pie plate. Mix salad dressing and milk in separate pie plate. Dip chicken into salad dressing mixture, then into coating mixture, turning chicken pieces over to evenly coat both sides. Place on lightly greased cookie sheet. Bake at 400°F for 15 minutes or until chicken is cooked through.

• 1 egg
• 1/2 cup cooking oil
• 1 cup cider vinegar
• 2 tablespoons salt
• 1 1/2 teaspoon poultry seasoning

Beat egg, then add oil and beat again. Add other ingredients and stir. Enough for 5 halves.

• 6 Chicken Breasts (boneless, skinless)
• Salt
• Pepper
• Garlic Powder
• 2 Can Condensed Cream of Chicken Soup
• 1 Can Condensed Chedder Cheese Soup

Rinse chicken and sprinkle with salt, pepper, and garlic powder.  Mix undiluted soup and pour over chicken in crockpot. Cook low 6 to 8 hours.

• 1 envelope Shake ‘N Bake Barbeque Style
• 1 teaspoon oregano
• 2 – 2 1/2 pounds cut-up chicken
• 3/4 cup shredded mozzarella cheese

Sprinkle chicken with Shake ‘N Bake and oregano. Bake chicken as directed on package. Sprinkle with cheese and bake 5 minutes longer, or until cheese has melted

• 1/2 cup ranch dressing
• 1/2 cup teriyaki SAUCE (not marinade… should be thick like a BBQ sauce, not watery)
• 4 chicken breasts
• shredded cheddar jack cheese
• chopped green onions (optional)
• 4 strips bacon, cooked and crumbled

Mix the ranch and teriyaki together in a small bowl.  Place chicken breasts in a baking dish.  Pour ranch/teriyaki mixture over the chicken.  Sprinkle cheese, onions, and bacon over the top of this.  Bake, uncovered, at 350º for 40 minutes or until chicken is done.