CREAM CHEESE ITALIAN CHICKEN~LaRie Nelson

1 cream cheese
1 can cream of chicken soup
1 packet of dry italian dressing seasoning
chicken cooked and cubed(or you can use canned chicken)

Heat on stove until mixed together.  Add milk to desired consistency.  Serve over rice.

RANCH BLT CHICKEN SANDWICH~Clarissa Franc

1 loaf of french bread
1/2 lb bacon, cooked and greased
2 tomatoes, sliced
1 C ranch dressing
Shredded cheddar cheese
2-3 boneless,skinless chicken breast
Avocado, peeled and sliced

Brown bacon until crispy, drain grease and let sit on paper towel.  Cook chicken breasts until cooked through.  Season chicken with Montreal Steak seasoning.  When cooked though, slice chicken into diagonal thin strips.  Slice tomatoes and avocados into thin slice as well.  Cut the french bread hortizontially and lay flat on a cookie sheet.  Spread ranch dressing on the bread loaf generousl.  Put the avocado, tomatoes, bacon,chicken and cheese on top of french bread.  Broil sandwich open face until cheese is melted.  Serve warm out of the oven

CHICKEN PILLOWS~

2 chicken breasts
2 three oz cream cheese
2/3 C cream of mushroom soup
1 Tbs chopped green onion
10 Tbs of butter
1/8 tsp of pepper
Bag of cesar flavored croutons
2 C of 8 cresent rolls

Boil 2 chicken breast for 10-12 minutes.  In a small bowl add the cream cheese, cream of mushroom soup, green onion, 4 Tbs butter & pepper. This will make your filling.Once chicken is cooked, shred and add to the mixture. Mash up the croutons in the bag until it is almost a powder.  You don't want this to be chunky because it is going to be your breading.  In another bowl melt the remaining butter.  Open your cresent rolls and one by one put a spoonful of the mixture on the cresent rolls and roll it up.  You will need to pinch the edges together so that none of the mixture can fall out.   Once they are filled dip it into the remaining butter and then  into the crouton powder. Place on a cooking sheet and bake them at 375 degrees for 15-20 min.

BOWTIE CHICKEN PESTO~ Stacie Dougher & Laura Anderson

3 C uncooked bowtie pasta
2-3 cooked chicken breast(cubed)
1 can cream of chicken
1/4 C pesto sauce
1 C milk

Cook pasta and drain.  Mix other ingredients together and srve over the pasta and chicken.

HAPPENSTANCE CHICKEN SOUP~Stacie Dougher

2 cans cream of chicken
1 C of water
1 can chicken broth
2 shakes of WHITE pepper
1/2 C chopped celery
1 C of sliced or diced carrots
1 can white chicken meat/or any cooked chicken
18 oz grandma egg noodles,cooked according to pkg, rinsed and drained

Mix all together cream of chicken soup, waterr, broth, and bring to a boil.  Add seasonings and vegetables.  Add cooked noodles and chicken.  Heat through and serve...a good hearty soup.

My kids favorite soup...Makes it the best with the white pepper and grandma noodles.

CHICKEN DIVAN~Cassie Rykert

1 qt broccoli
5-6 chicken breast, skinned & boned
3 10 oz cans  cream of mushroom soup
1 1/2 c mayonnaise
1 1/2 tsp lemon juice
3/4 tsp curry powder(optional)
1 c shredded sharp cheddar cheese
2 tbs butter

*Cook chicken in boiling water.  Cook broccoli in boiling salt water till tender and drain.  Chop the chicken into cubes.  Combine the broccoli, chicken, cream of mushroom soup, mayonnaise, lemon juice, curry powder, cheese and salt and pepper to taste.  Spray 9x13 inch pan with non-stick cooking spray.  Pour the chicken mixture into the pan.  Top with more cheese if desired. Melt butter and mix with bread crumbs.  Pour bread crumbs over the chicken and broccoli mixture and bake for 30-35 minutes at 350 degrees. Serve over rice