Quick and Easy Chicken Salad

This recipe is especially great as a snack on wheat crackers, or if you are me you eat it with a piece of fruit and a cold glass of milk and call it lunch! (Although a glass of apple juice is REALLY good too if you are not a milk-aholic like I am.) Nothin' fancy about this one, just mix and go!

12.5 oz can of chicken
1/2 C. of mayo (I use the one with olive oil for less fat)
2 Tbs sweet relish

Drain the chicken then place in a bowl and shred with a fork. Mix in the mayo and sweet relish and enjoy! The sweet relish is not as strong the next day, so according to your taste you may want to add more. Please refrigerate leftovers!

Chicken and Rice

This recipe is super easy, and contains ingredients I usually have on hand, so it's good for those "Wait, I was supposed to make dinner?" nights. And yes, you heard me right, I am posting a recipe with RICE in it, and I love it. My mom reminded me of this one, that I loved growing up, when she came to help out after my second was born.

I've included proportions that feed Curtis and myself, for a bigger family simply double the recipe and prepare in a 9x13 pan.

1 Large chicken breast, defrosted and cut in half
1 cup of rice
2 cups of warm water
1 can of cream of chicken soup
approx 2 teaspoons (or half of a season packet) Italian dressing mix

1. Preheat oven to 350.
2. Mix everything except the chicken in a 7x11 casserole pan.
3. Place chicken on top and cover with tinfoil.
4. Bake for 30-45 min, remove tinfoil and bake for an additional 15 min.
5. Let cool, and enjoy!

Pictures to follow

Chicken Coquettes

1 small onion
2 cups cooked chicken, cubed
salt and pepper
2/3 cup canned or fresh mushrooms, diced
6 ounces cream cheese, softened
6 tablespoons butter, melted
2/3 cup herb stuffing mix, dry (something like Pepperidge Farms)
2 cans crescent rolls
1/2 cream of chicken soup
1/4 cup chicken broth, leftover
1/8 cup milk

Dice onion. Put in pot. Add raw chicken and water enough to cook it. Add salt and pepper. Boil until cooked. Remove chicken, reserve broth and onion.

Chop mushrooms, then saute.

Cut chicken into cubes. Mix chicken, salt and pepper, mushrooms, cream cheese and onion.

Shape into balls, ten maximum.

Cover each chicken ball with a crescent roll. Dip in melted butter and roll in dry stuffing mix.

Bake at 350 degrees for 30 minutes.

Gravy

Mix together soup, chicken broth and milk.

Warm until well mixed. Serve over chicken puffs.

Yield: 10

Tips: You can make the chicken mixture ahead of time and keep it in the refridgerator. And don't forget to keep the water that you boiled the chicken in for later use in the recipe!