BBQ Chicken Sliders

Ingredients:

12 count package dinner rolls

3 C. Chicken Breast, cooked and shredded

1/3 C. BBQ sauce

6 slices of mozzarella cheese

Melted butter

Directions:

1. Preheat oven to 350 degrees F.
2. Slice dinner rolls in half, set tops aside.
3. Place dinner roll bottom half in casserole dish.
4. Sprinkle chicken over dinner rolls.
5. Spread BBQ sauce over chicken.
6. Place cheese over chicken.
7. Put tops of rolls on cheese.
8. Brush roll tops with melted butter.
9. Bake for 20 minutes.
10. Slice apart and serve.

Chicken Spinach and Mushroom Dish

Ingredients:

6 thin sliced chicken breasts

1 container green onion cream cheese

1/4 C. olive oil

1/2 C. chicken broth

1 large package sliced mushrooms

1 small bag fresh baby spinach

1 dash garlic seasoning

1 dash pepper

8 oz. shredded mozzarella cheese

Directions:

1. In a 9x13 pan lay out chicken in single layer.
2. Top with spinach and mushrooms.
3. Sprinkle the seasonings over the top.
4. Soften cream cheese and whisk in olive oil and chicken broth.
5. Pour over mixture.
6. Lay piece of foil over the top but do not seal.
7. Bake at 375 degrees for 20 minutes.
8. Remove foil and bake uncovered for another 20-25 minutes, then sprinkle cheese on top.
9. Bake another 10 minutes, or until starting to brown.
10. Let cool for 10 minutes and serve.

Turkey & Rice Casserole

Ingredients:

2 c. uncooked rice

1 lb. turkey tenderloin cubed

1 T. canola or vegetable oil

2 cans cream of chicken soup or cream of celery soup

1 C. milk

1/4 C. Parmesan cheese

½ t. garlic powder

½ t. ground cumin

salt and pepper to taste

Directions:

1. Preheat the oven to 375ºF. 
2. Spray a 7 x 11-inch baking dish with nonstick spray. 
3. Cook the rice according to package directions. 
4. Season the turkey with salt and pepper.
5. Cook the cubed turkey breast in a skillet with canola oil until cooked through.
6. Combine the turkey, soup, milk, cheese, garlic powder, cumin, and rice in a large bowl; 
7. Transfer to the baking dish.
8. Bake 20–25 minutes.

Tuna Casserole with Cheese Swirls (aka Tuna Roll-Ups)

Ingredients:

1/3 C. chopped onion
3 T. shortening
1/4 C. Bisquick baking mix
1 can (10 3/4 oz) condensed cream of mushroom soup
1 1/2 C. milk
1 can (6 1/2 oz.) tuna, drained
1 can (8 1/2 oz) peas, drained
2 C. Bisquick baking mix
1/2 C. cold water
3/4 C. shredded mozzarella

Directions:
Preheat oven to 425 degrees F.
Tuna Mixture:

1. Cook onion in hot shortening in a 2-quart sauce pan until tender.
2. Stir in 1/4 cup baking mix.
3. Add soup; gradually stir in milk.
4. Heat to boiling over medium heat, stirring constantly.
5. Boil and stir 1 minute.
6. Stir in tuna and peas.
7. Pour into oblong baking dish, 11x7.
8. Keep hot in oven while preparing biscuits.

Biscuits:

1. Stir 2 cups baking mix and 1/2 cup cold water to make a soft dough; beat vigorously 20 strokes.
2. Gently smooth dough to a ball on flour covered board.
3. Knead 5 times.
4. Roll into a rectangle; 15"x9"; sprinkle with cheese
5. Roll up tightly, starting with the long side.
6. Seal well by pinching edge of dough into roll.
7. Cut into twelve 1 1/4 slices; place cut side down on tuna mixture.

Bake 20-25 minutes;
4 to 6 servings

Chicken Casserole Variation:
Substitute Cream of Chicken soup for Cream of Mushroom, and shredded chicken for tuna.

Date Nut Bread

Ingredients:

1/2 C. butter or margarine

2 C. boiling water

2 t. baking soda

1 C. chopped walnuts

1 C. chopped dates

1 C. packed brown sugar

1 C. granulated sugar

2 eggs

1 t. vanilla

4 C. flour, sifted

Directions:

1. Preheat oven to 300 degrees F.
2. Combine water, baking soda, nuts, and dates in a sauce pan.
3. Cook, stirring constantly for about 4 minutes.
4. Set aside to cool.
5. Cream together butter and both sugars
6. Add eggs and vanilla and beat until fluffy.
7. Add flour and date mixture.  Mix well.
8. Grease and flour baking pans.
9. Bake for 1 1/4 to 1 1/2 hours, until cake tester comes out clean.
10. Remove from pans and let cool

Baked Chicken Wings

Ingredients:
3 T. olive oil
3 cloves garlic, pressed
2 t. chili powder
1 t. garlic powder
salt and ground pepper to taste
10 chicken wings

Directions:

1. Preheat oven to 375 degrees
2. Combine olive oil, garlic, chili powder, salt and pepper in a large resealable bag.  
3. Seal and shake bag to combine ingredients.
4. Add the chicken wings, reseal and shake to coat.
5. Arrange chicken wings on a baking sheet.
6. Cook the wings for 1 hour, or until crisp and cooked through.

White Chicken Enchiladas

Ingredients:

10 soft taco shells

2 c. cooked, shredded chicken

2 c. shredded Monterey Jack cheese

3 T. butter

3 T. flour

2 c. chicken broth

1 c. sour cream

4 oz. can diced green chilies (mild)

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9x13 pan.
3. Mix chicken and 1 cup cheese.
4. Roll up in tortillas and place seam-side down in pan.
5. In a skillet, melt butter, whisk in flour and cook 1 minute. 
6. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
7. Stir in sour cream and chilies.  Do not bring to a boil, you don't want curdled sour cream.
8. Pour over enchiladas
9. Top with remaining cheese.
10. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.