Teriyaki Chicken Rice Bowls- Debi Slater

Ingredients

20 boneless/skinless chicken thighs (this is important- don't use breasts!)

Marinade Sauce:
3 Cups Soy Sauce
2 Cups brown sugar
1/2 Tsp Garlic Powder
1 Cup White Sugar
1 Tsp Ginger Powder
1/2 Tsp Sesame Oil

Directions

Mix marinade ingredients in large bowl. Add sauce to uncooked chicken & marinade for atleast 24 hours. Reserve some sauce for serving. Grill chicken, then cut into strips. Serve chicken with rice and extra sauce. (You can boil the sauce that was used to marinade the chicken and strain it if you don't have enough sauce).

Hawaiian Haystacks- Elana Dearborn

Ingredients

1 large can Cream of Chicken Soup
Rice (desired amount)
Pick whichever of the toppings below you would like:
Diced Tomatoes
Coconut
Sliced black olives
Cheddar Cheese
Chow Mein Noodles
Sliced celery pieces
Pineapple
Green Pepper
Red Peppers

Directions

Cook Rice. Heat Cream of chicken soup over medium heat. Add water, and make smooth gravy mixture. Serve soup over rice with ingredients on top.

Quick and Easy Chicken Enchilada Casserole- Elana Dearborn

This meal is great if you're looking for a quick fix.

Ingredients

2-3 Cans Cooked Chicken
1 Big Can Cream of Chicken Soup
Larger Pkg of Corn Tortillas (they are the small round ones)
Cheddar Cheese
1 small can (4 oz) diced green chilies
Salsa

Directions

Preheat oven to 375. Heat up Cream of Chicken soup, and add some water to make it a smooth consistency. (Note: You may not need to use the entire can of soup!) Add the chicken and can of chilies to it. Rip up corn tortillas into pieces, and layer bottom of casserole dish (make a crust). Add chicken mixture on top and layer with cheese. Add another layer of corn tortillas and continue this process until the casserole dish is full. Cover with tin foil and cook in oven for 20-25 minutes. Serve with salsa.

Chicken Pot Pie- Debi Slater

Ingredients

1 (10 oz) Pkg Frozen Peas and Carrots
1/2 C Chopped Onion
1/4 C Butter or Margerine
1/3 C Flour
3 Chicken Bouillon Cubes
3 C Cooked Cubed Chicken (Canned)
1 Box Pillsbury Pie Crust (This can be found in the refrigerated section near the biscuits. It's in a red rectangular box)
1/8 Tsp Pepper
2 C Water
3/4 C Milk
1/2 Tsp Salt

Directions

Cook Peas and Carrots; drain. Saute onion in butter until tender. Stir in flour, salt and pepper. Add water, milk, and chicken bouillon cubes all at once. Cook and stir until thickened. Stir in vegetables and chicken and heat until bubbly. Turn mixture into 9x13 inch greased pan. Bake at 450 for 12 to 15 minutes (until crust is golden brown).

Angel Hair Pasta with Chicken- Park Meadows Ward

Ingredients

2 Tbsp Olive Oil, divided
2 Skinless boneless chicken breast halves, cut into 1 inch cubes
2 Carrots, sliced diagonally
1 (10 oz) pkg frozen broccoli florets, thawed
2 Cloves Garlic, minced
12 oz Angel Hair Pasta
2/3 Cup Chicken Broth
1 Tsp Dried Basil
1/2 Cup Grated Parmesan Cheese

Directions

Heat 1 Tbsp oil in medium skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels. Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to skillet; cook, stirring for about 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil, and parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes. Drain pasta. Place in large serving bowl. Top with chicken and vegetable mixture. Serve immediately. Serves 4.

Chicken Crescents/Chicken Pillows- Mormon Cookbook

Ingredients

Seasoned Breadcrumbs
2 (3 oz) Pkgs Cream Cheese Softened
4 Tablespoons butter, softened
1/8 teaspoon pepper
2 Cups diced cooked chicken (out of the can)
1 Tablespoon chopped green onion
1 Tablespoon minced parsley (fresh or spice)
2/3 Cup chopped mushrooms
2 (8 0z) cans refrigerated crescent rolls (the big ones)
3 Tablespoons butter, melted
1 (10 3/4 oz) can cream of chicken soup
milk

Directions

In a large bowl mix together cream cheese, the 4 tablespoons softened butter, and pepper. Add chicken, green onions, parsley, and mushrooms. Set aside. Separate crescent rolls to form 8 rectangles: press seams securely. Place up to a 1/2 cup of chicken mixture in the center of each rectangle and fold up ends to cover filling. Seal edges securely. Dip each roll into melted butter and then roll into seasoned breadcrumbs. Place on greased baking sheet. Bake at 400 for roughly 15-20 minutes. Serve with sauce.

Sauce:

Heat cream of chicken soup up and add milk until you have a good gravy consistency.