Easy Fajita Chicken

Best 3 Recipe Ever: 4-6 frozen chix breast, 1 pkg taco seasoning and 1 c. salsa. Put in crockpot and set on low for 6-8 hrs or high for 3-4 hrs. Shred. You can eat it plain, on a tortilla, taco salad, add sour cream, beans, corn, guacamole, shredded cheese (all or nothing). Kids love it!

Apricot Chicken

Apricot Chicken (catalina dressing, onion soup mix, apricot preserves). My kids like the sweet flavor of it, and I serve it with brown rice and steamed veggies....well, I serve brown rice and steamed veggies with just about every meal! I'm boring!

Quick Chicken and Dumplings

1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cooked cut up chicken
1 can cream of chicken soup
1 cup orginal Bisquick
1/3 cup milk
paprika to taste

Heat milk, vegetable, chicken and soup to boiling in 3 quart saucepan, stirring frequently.

Mix bisquick and milk until soft dough forms.  Drop by spoonfuls onto chicken mixture.  Sprinkle with paprika

Cook uncovered over loq heat 10 minutes.  Cover and cook 10 more minutes.

Let sit 5+ minutes before serving.

Honey Chicken Stir Fry

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

1 garlic clove, minced

3 teaspoons olive oil, divided

3 tablespoons honey

2 tablespoons reduced-sodium soy sauce

1/8 teaspoon salt

1/8 teaspoon pepper

1 (16 ounce) package frozen broccoli stir-fry vegetable blend

2 teaspoons cornstarch

1 tablespoon cold water

Hot cooked rice

Directions

1. In a large nonstick skillet or wok, stir-fry chicken and garlic in 2 teaspoons oil. Add the honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.
2. In the same pan, stir-fry the vegetables in remaining oil for 4-5 minutes or until heated through. Return chicken to the pan; mix well. Combine cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve over rice.               

taken from allrecipes.com

Oven Baked Chicken Parmesan

4 boneless skinless chicken breasts
1 egg slightly beaten
3/4 cup Italian seasond dry bread crumbs
1 32 oz jar Pasta sauce
1 cup mozzerella cheese

Preheat oven to 400*

In 9x 13 pan arrange chicken.  Bake uncovered 20 minutes

Pour pasta saucce over chicken then top with cheese.  Bake an additional 10 minutes or until chicken is not longer pink.  Serve with hot cooked pasta.