Chicken Tetrazzini

Serves 8

1 can cream of mushroom soup
½ cup water
1 ½ cups grated parmesan cheese
¼ tsp. dried thyme leaves
½ pound linguine, broken in half
½ of a rotisserie chicken, skin removed and meat shredded (about 2 cups) (you can also use canned chicken)
½ package of a 10oz. frozen peas

1. Preheat oven to 400. Bring a large pot of salted water to a boil (for pasta).
2. In a large mixing bowl add the cream of mushroom soup, and water mix well. Add 1 cup of parmesan cheese and the thyme. Season with salt and pepper to taste.
3. Cook pasta 2 minutes less than package instructions for al dente; drain and add to sauce in the large mixing bowl. Add chicken and peas then toss well to combine. Place this glop (cause that’s what it looks like) in a 9x13 baking dish and sprinkle with remaining Parmesan cheese.
4. Bake at 400 until brown, about 30 minutes. Let stand 10 minutes before serving. Or let cool, then put in fridge, then at dinner time, just warm up a serving at a time. Remove from fridge 45 minutes before you cook if you do it this way.

Chicken Enchiladas

6 servings

2 cans of shredded chicken
2 c sour cream
2 c grated sharp cheddar cheese (about 8 oz)
1 tsp salt
1/3 c vegetable oil
12 flour tortillas
1 16 oz can of enchilada sauce

1. In a bowl, mix chicken, sour cream, 2 c grated cheese, and salt.
2. Fill tortillas equally with chicken mixture, roll up. Arrange side by side seam down, in a 9x13 baking dish. Pour enchilada sauce evenly over top.
3. Bake 350 until heated through, about 20 minutes. Sprinkle more cheese on top before serving if desired

Chicken Broccoli Casserole

Mashed potatoes or rice
1-2 packages of broccoli
Cooked chicken
1 can cream of chicken
Grated cheese

1. Mix all together.
2. Cook at 350 for 20-30 minutes or until cheese melts.

Grilled Chicken Medallions

• 2 boneless, skinless chicken breasts, cut in 1/2 to look like medallions
• balsamic vinaigrette (use recipe below or store-bought)
• olive oil
• butter
• 1 sliced red bell pepper
• 1/2 large diced yellow onion
• mushrooms, if desired
• salt, pepper, and any other seasonings (I used Lawry’s seasoning salt)

In a bowl whisk together vinegars, mustard, shallot, and salt and pepper to taste. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Marinate chicken in balsamic vinaigrette and refrigerate for a few hours or over night; season with salt and fresh ground pepper. Heat 1 1/2 Tablespoons olive oil and one tablespoon butter in a large skillet over medium heat. Saute sliced red pepper and onion until tender. Add chicken and mushrooms and cook until done, stirring often.

Balsamic Vinaigrette
• 2 tablespoons balsamic vinegar
• 2 tablespoons white-wine vinegar
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• 2/3 cup olive oil