Creamy Baked Chicken

1. 4 boneless, skinless chicken breasts
2. 1 (10 3/4 oz) can cream of chicken soup
3. 1 (8 oz) carton plain yogurt
4. 1 cup stuffing mix, crushed

Place chicken breasts in baking dish. Spread soup over chicken, then yogurt. Sprinkle stuffing mix over mixture. Bake at 350° for 60 minutes.Makes 4 servings.

Easy Blackened Chicken

1. 4 skinless, boneless chicken breast fillets
2. 3 tbsp butter
3. 1 tsp black pepper

Rub chicken with black pepper and melt butter in large skillet. Cook chicken approx 10 mins on each side, until darkly browned on both sides. If using over salad or pasta, cut cooked chicken into small chunks. Serve hot.

Picnic Drumsticks

1. 1/3 cup butter, melted
2. 1 cup crushed saltine crackers
3. 2 Tbsp. dry onion soup mix
4. 8 chicken drumsticks

Preheat oven to 350 degrees. Stir together crackers and onion soup mix. Dip chicken legs into melted butter then coat with cracker mixture. Place remaining butter in 13x9" baking pan, then top with coated chicken legs. Sprinkle with any remaining crumb mixture.
Bake for 45-55 minutes or until chicken is tender and thoroughly cooked. You can serve these with sour cream and salsa for dipping if desired. 8 servings

Pesto Chicken Packets

1. 4 boneless, skinless chicken breasts
2. 8 plum tomatoes, sliced 1/2" thick
3. 2 cups frozen asparagus pieces
4. 1/2 cup basil pesto
5. 2 Tbsp. mayonnaise

Heat grill. Place 1 chicken breast half on 18x12" sheet of heavy duty foil. Divide tomatoes and asparagus over chicken. In small bowl, combine pesto with mayonnaise. Divide this mixture over food on each sheet.

Fold foil over chicken and seal edges, using double fold method.

Cover and grill packets 6" from medium coals for 25-30 minutes or until chicken is no longer pink in center.

You can also bake the packets in a preheated 450 degrees oven for 20-30 minutes or until done. 4 servings

Waldorf Chicken Salad Sandwich

1. 4 Kaiser rolls, cut in half
2. 1 cup deli chicken salad
3. 12 very thin apple slices
4. 4 slices Cheddar cheese

Layer bottom half of each roll with salad, 3 apple slices and 1 cheese slice. Top with tops of rolls. (You can spread the kaiser rolls with a thin layered of softened butter before making the sandwiches, if you'd like.) 4 servings

Leftover Turkey Casserole

1. 2 cups leftover cut up turkey
2. 1 cup frozen mixed vegetables
3. 1 can cream chicken soup
4. 1 box stuffing (prepared)

Spread turkey along bottom of pie plate. Place vegetables evenly on top of turkey. Spread can of soup over vegetables. Spread stuffing over top. Bake in 350 oven for about 30 min.

Chicken Divan Casserole

1. 10 oz. pkg. frozen rice medley
2. 10 oz. pkg. frozen broccoli in butter sauce
3. 1 cup prepared alfredo sauce
4. 2 cups cooked cubed chicken
5. 1 cup grated Parmesan cheese

Preheat oven to 350 degrees. Cook rice and broccoli as directed on packages. Spread rice in bottom of 1-1/2 quart glass casserole dish. Top with broccoli in sauce and chicken. Spoon alfredo sauce over casserole and sprinkle with cheese. Bake at 350 degrees for 25-30 minutes until casserole bubbles around the edge and food is thoroughly heated. 4 servings

Creamy Italian Chicken

1. 2 lbs. boneless, skinless chicken breasts
2. 1/4 cup butter, melted
3. 8 oz. container cream cheese with chives, softened
4. 10 oz. can condensed golden cream of mushroom soup
5. 0.7 oz. pkg. Italian dressing mix or 1-1/2 Tbsp. Homemade Italian Salad Dressing Mix

Cut chicken breasts into strips and place into a 3-4 quart crockpot. In a medium bowl, combine melted butter, softened cream cheese, soup, Italian dressing mix and 1/2 cup water and stir until blended. Pour over chicken in crockpot.

Cover and cook on low for 6-8 hours. Stir well, then serve over hot cooked pasta or rice.