Ingredients:
2 Pounds Boneless, Skinless Chicken Breasts
1/2 Onion, Chopped
1/2 Cup Celery
1 Carrot, Sliced
2 Cups Flour
Water
Shortening

Information:
Serving Size 8
360 Calories Per Serving
14 Grams Of Fat

Cooking Directions:
In a large kettle or soup pot, place chicken breast and cover with water. Add onion, celery, carrot and 1 teaspoon salt and pepper. Cover and cook for 40 minutes or until chicken is tender. Remove chicken and break into bite-size pieces. Strain broth and return to large pot. In a large bowl, cut shortening into flour, and 1 teaspoon salt with pastry blender or fork until dough is pea-size. Add 9 tablespoons Ice water one at a time and mix lightly with fork. On floured surface, roll dough very thinly and keep roller well floured. Cut into strips and layer on wax paper. Chill for 45 minutes. Bring Broth and chicken pieces to a boil. Drop strips into boiling broth and chicken pieces. Do not stir but jiggle or shake Pot to Stir. Cook on medium heat for 30 minutes. Serve hot.

Ingredients:
6 Boneless, Skinless Chicken Breast, Cooked And Cubed
2 Celery Sticks, Chopped
1 Onion, Chopped
2 Tablespoons Chicken Bouillon Granules
1 Can Cream Of Chicken Soup
10-12 Flour Tortillas
10 Cups Water

Information:
Serving Size 6
296 Calories Per Serving
10 Grams Of Fat

Cooking Directions:
Place chicken breast in water with celery and onion in a Very large kettle or soup pot. Bring to a boil, reduce heat and cook about 30 minutes until chicken is tender. Remove the chicken and set aside to cool down. Save broth in roasting pan. Add chicken bouillon to broth and taste to see if it needs any more bouillon or water. Add chicken soup to broth and bring to boil. Cut tortillas into small strips, add strips, one at a time to a briskly boiling broth mixture and stir constantly but gingerly not to tear the strips. When all strips are added pour in chicken and reduce heat to low simmer for 5-10 minutes. Stir gingerly to prevent sticking. Will be Very Thick.

Ingredients:
6 Boneless, Skinless Chicken Breast Halves
1 Stick Butter Melted
Cornbread Stuffing Mix
Herb Mixture
1 Pinch Of Black Pepper [Optional]
1 Pinch Of Salt [Optional]
2 Tablespoons Of Lemon Juice [Optional]
2 Tablespoons Of Jack Daniel’s Whiskey [Optional]

Information:
Serving Size 6
200 Calories Per Serving
7 Grams Of Fat

Cooking Directions:
Dip chicken into melted butter and coat. Roll the chicken in the cornbread herb mixture, coat all sides. Bake uncovered at 350 for 45-50 minutes or until golden brown and tender.

Ingredients:
1 Package Refrigerated Pie crust
1 Can Cream Of Chicken Soup
2 Cups Diced Chicken Breasts
1 Package Frozen Mixed Vegetables, Thawed
Or Mixed Fresh Vegetable Of Your Choice

Information:
Serving Size 6
322 Calories Per Serving
14 Grams Of Fat

Cooking Directions:
Preheat oven to 325. Line a 9 inch pie plate with crust. Fill pie with chicken soup, chicken and mixed vegetable. Cover with second layer of pie crust, fold edges under and crimp. With knife, cut 4 slits in center of pie crust. Bake uncovered for 1 hour and 20 minutes or until crust is golden brown.

Ingredients:
1 Cans Cream Of Chicken Soup
1/3 Cup Butter, Thawed
3 Cups Cooked, Cubed Chicken
1 Package Frozen broccoli, Corn, Red Peppers
1 Package Frozen Green Peas
1 Package Cornbread Stuffing Mix
Water

Information:
Serving Size 6
311 Calories Per Serving
9 Grams Of Fat

Cooking Directions:
Combine soup, melted butter and 1/3 cup water in large saucepan and heat just enough to mix thoroughly. Add chicken, vegetable and stuffing mix and stir well. Spoon mixture into sprayed slow cooker. Cover and cook on low for 5-6 hours or on high for 2.5 to 3 hours.

Ingredients:
1 1/2 Pounds Boneless, Skinless Chicken Breast Strips
1 Package Taco Seasoning
1 Can Refried Beans
1 Jar Of Pace Salsa
8 Flour Tortillas
2 Cups Shredded Lettuce
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Pepper Jack Cheese
1 Large Bell Pepper, Deseeded And Sliced
2 Diced Onions [Optional]
1 Can Diced Black Olives [Optional]

Information:
Serving Size 8
314 Calories Per Serving
11 Grams Of Fat

Cooking Directions:
Start by spraying a large skillet or frying pan. Cook chicken heat over medium high heat until chicken is golden brown on all sides. Stir in taco seasoning with salsa and cook for an additional 2 minutes on medium heat. Heat the refried beans in a seperate cooking pot on medium high heat, and stir for 8 minutes, or until done. Spoon the beans and filling onto flour tortillas, top with lettuce, cheese, bell peppers, onions, olives and salsa. Wrap burrito serve seam down and enjoy.

Ingredients:
2 Tablespoons Butter
1/3 Cup Honey
2 Tablespoons Dijon Style Mustard
1 1/2 Teaspoons Curry Powder
4-5 Boneless, Skinless Chicken Breast, Halved
2 Cups Instant Rice, Cooked Or [4 Cups Cooked Rice]

Information:
Serving Size 6
305 Calories Per Serving
12 Grams Of Fat

Cooking Directions:
Place butter in 9×13 inch baking dish or pan, preheat the oven to 375, place butter in dish and melt all the way down. Once melted add honey, mustard and curry powder and mix well. Add the chicken to Pan and turn until chicken coats with butter mixture on all sides. Bake uncovered, 50 minutes basting through out baking. Serve over a bed of rice.

Ingredients:
1 package Long Grain And Wild Rice Mix
4-5 Boneless Skinless Chicken Breast Halves
2 Cans French Onion Soup
1 Red Bell Pepper
1 Green Bell Pepper
2 Tablespoons Vegetable Oil
3/4 Cups Water

Information:
Serving Size 7
265 Calories Per Serving
13 Grams Of Fat

Cooking Directions:
In a Saucepan [2 quarts] Cook rice using directions. Keep warm. In a large skillet heat oil on high and brown chicken on all sides. Add soup, 3/4 cup water and bell peppers. Reduce heat to low-medium, Cover and simmer cook for 15 minutes. Serve chicken and bell peppers on a bed of rice. Serve sauce in gravy boat. To thicken sauce add 2 tablespoons flour, upon stirring and heating sauce will thicken.

Ingredients:
18-20 Wings Or Drumsticks
2 Large Apricots
2 Tablespoons Brown Sugar
1/4 Cup Worcestershire Sauce
1/4 Cup Soy Sauce
1/4 Cup Buffalo Sauce
1/2 Tablespoon Red Hot Sauce
1 Tablespoon Fresh Ginger
2 Tablespoons Tomato Paste
2 Garlic Cloves, Minced
Fresh Crack Black Pepper
Salt

Information:
Serving Size 6
310 Calories Per Serving
13 Grams Of Fat

Cooking Directions:
Begin by placing apricots in a small saucepan with enough water to cover them, bring them to a simmer for 2 minutes. Now drain off the water and remove the skin from the apricots. Now cut them in half and place them in the food processor with everything except the chicken. Puree that mixture and your sauce is ready. Arrange the chicken wings on a shallow backing dish, generously pour the mixture evenly over all chicken wings. Preheat your oven to 350. When you light your outdoor grill, bake the wings for 30 minutes. When the grill is hot, brush the wings with the glaze and grill for about 5 minutes on each side, try to stay about 3 inches away from the direct heat. Serve hot and enjoy.

Ingredients:
2 Boneless, Skinless Or Skin On Chicken Breast Cubes
1/2 Medium Red Onion
1/2 Yellow Bell Pepper, Deseeded
1 1/2 Fresh Chopped Thyme Leaves
1 1/2 Fresh Chopped Rosemary
2 Bay Leaves
2 Lemon Slices
10 Whole Pepper Corns
2 Garlic Cloves
1/4 Cup White Wine Or Cider Vinegar
1/4 Cup Virgin Olive Oil
1 Pinch Of Salt
Ground Black Pepper
2 Bamboo Skewers Or Metal Skewers

Information:
Serving Size 6
335 Calories Per Serving
12 Grams Of Fat

Cooking Directions:
Begin by cutting each chicken breast into several pieces and placing them into a jar or marinating bowl. Cut the onion into 2 quarters and separate the layers. Now cut the yellow pepper into 8 pieces and add these to the jar or marinating bowl along with the thyme, rosemary, bay leaves, lemon slices, peppercorns and one minced and one whole garlic clove. Pour in the vinegar, then the oil. Now either lid the jar and shake well or stir the marinade bowl well. Store over night and give another good shake in the morning. Preheat your grill on the hottest setting for 10 minutes to warm up. Now thread a bay leaf on each skewer followed by a lemon slice. Then alternate the chicken and bell pepper, followed by the onion, and finished with a finely cut sliver of garlic. Place skewers 4 inches from heat, season with salt and pepper. Cook on broil for 20 minutes brushing frequently with marinade. Do not baste during last 5 minutes. If your using wooden skewers make sure to soke them for at least 30 minutes before use on the BBQ.