Chicken Curry

• 1 Can cream of chicken soup
• 1 1/2 tbsp sugar
• 3/4 cup Chicken broth
• 1/4 to 1 tbsp Curry powder (to taste)
• 1/2 tsp. ground ginger
• 1 1/2 Cup cooked chicken chunks
• 1/2 tbsp lemon juice

Mix and heat soup, sugar, and broth. Combine curry powder and ginger in a small bowl, ad about 1/4 cup of soup mixture to it and stir out lumps. Pour into soup. Add chicken and lemon juice. Heat through. Serve over rice and top as desired.

Here are some suggested toppings:
peanuts, cashews, apple chunks, mandarin oranges, coconut, pineapple chuncks, bacon, banana, cucumber, tomatoes, green onions, cheddar cheese and those crispy chow mein noodles. My usual are the pineapple, mandarin oranges, coconut, bacon, apple chunks, cheese, peanuts and noodles. I love it.

Roast Chicken

One of my favorite things to make, also one of the easiest. I learned how to make this while I was working in the service deli at Albertson's. There are so many different flavors! My favorite is Lemon Pepper. Here is what you do:

• 1 whole chicken
• Flavors to taste

First, fold the chicken wings up and back behind the chicken so the chicken lays on it's back on the wings. Then either tie the chicken legs together with some twine or make a hole in the skin of the chicken between the end of the breast and the thigh, take the opposite leg and put it throught the hole and tuck the other leg into the space between the leg and breast. This will keep the chicken in a nice neat package. Put the chicken in a baking dish and roast in an oven at 350 degrees for an hour and a half.

You can flavor you chicken with any spices you choose. Tonight I used seasoning salt, lemon juice and fresh cracked pepper. I've also used salt, pepper and garlic powder. You can also put potatoes, carrots and onions in the dish with the chicken! It's sooo stinkin' EASY!

You can use the juices from the cooked chicken to make gravy and it's delicious!

Easy BBQ Chicken

This recipe is soooooo easy and really delicious.

Easy BBQ Chicken

• boneless skinless chicken thighs
• bbq sauce

First boil the chicken until it's cooked. I boiled mine in chicken broth and added 1 jumbo chicken bouillon cube. Then I prepared a glass casserole dish with a little pan spray and I covered the bottom with bbq sauce. Then I put the chicken into the pan and covered it with bbq sauce. I used two different kinds of sauce, a hickory brown sugar and a thick and spicy kind. I made sure every part of the chicken had bbq sauce on it. I then covered the baking dish with foil and baked for 30 minutes at 350. The chicken is so moist and I love the flavor of it. As you can see, this recipe is READY for alterations and I'd love to hear them!!!!

Rachel's Chicken Salad

I was thinking about what to have for dinner tonight and I was thinking about the contents of my fridge, freezer and pantry. I didn't want something cooked...I wanted something fresh, with a crunch, that ruled out the pantry, unless I wanted to eat raw spaghetti. I thought about the contents of my freezer and I remembers we had some frozen chicken breasts. I thought "Wouldn't a chicken salad be great?" So, I pulled out my package of chicken breasts, which I had foolishly frozen them all together, and began thawing them at about 2:00 this afternoon. I began looking for recipes on all my favorite websites. I love allrecipes.com, recipezaar.com and the foodnetwork.com because they all have ratings and reviews and usually some good revisions to the recipes. I don't like cooks.com for that very reason. The recipe I found was on foodnetwork.com and it was similar to the taste I was looking for, here's the link: Almond Chicken Salad by Paula Deen but, it didn't have enough roughage! I wanted more flavors than just celery and almond and chicken. So, I got thinking, what makes good food....a little sweet and a little spicy! This is what I came up with!!!

Rachel's Chicken Salad

• 1/2 c. mayo
• 1/4 c. light mayo
• 1/2 tb. lemon juice
• 1 c. grapes, cut in half
• 1/4-1/2 red onion
• 3 ribs of celery, finely diced
• 2 c. chicken, shredded
• 1/2 tsp. garlic powder
• 1/2 c. slivered almonds
  

First boil the chicken w/ some salt, to taste and the garlic powder. When cooked shred with with two forks and spread out on a cutting board to cool, you can place this in the fridge until it's cool. in a bowl, combine the mayo's and lemon juice. Add the grapes, celery, almonds (I tried toasting my almonds in the oven while I was chopping the veggies, but I didn't keep a close enough eye on them and they burned...so I added the rest of the package just as is. I'm sure toasting them adds a wonderful depth of flavor, maybe next time.) and shredded chicken and combine. You can serve in on rolls, croissants, or any type of bread you want. I had mine on lettuce leaves like a lettuce wrap, which was a nice crisp refreshing change, but it was really messy.

In the reviews of Paula Deen's recipe, one person suggested using yogurt as a mayo substitute, and I may try that. I also used 1/2 red onion and it was a little too much, so I'll cut back next time, but it's up to your tastes.

Sweet and Sour Chicken

• 2 tablespoons vegetable oil
• 2 boneless chicken breasts, sliced into strips
• Salt and pepper
• 1/2 cup chopped red pepper
• 4 teaspoons cornstarch, mixed with 4 teaspoons water
• 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
• 3 tablespoons light brown sugar
• 3 tablespoons rice wine vinegar
• 1/4 cup chicken stock
• 1/2 cup chopped green pepper

I made this recipe once, Casey said it was a keeper. I made a couple of alterations: I used 1 whole green pepper and one small yellow onion. I also added about a tablespoon more vinegar because I didn't think it was quite tangy enough.

In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.