Chicken Mango Rice Salad

From Recipe Shoebox
Serves 8

Ingredients:
1 1/2 cups rice (before cooking)
3 cups water
3-4 boneless skinless chicken breasts, cooked and diced
1 avocado, peeled and diced
1 mango, peeled and diced
3/4 bunch fresh parsley, chopped
1 1/4 t salt
3/4 t pepper
3-1/2 T lime juice (~the juice of 2 limes)
1/3 c olive oil

Directions:
Cook rice as directed on package. Set aside.

Add cooled, diced chicken breasts (I sauteed mine with olive oil over medium heat) to rice, then add in the mango, avocado, and chopped cilantro. Toss together, then in a separate bowl combine lime juice, olive oil, salt, and pepper then pour over chicken/rice/fruit mixture. Stir just until combined. Serve cold or at room temperature.

Ravioli Chicken Not-sagna

From my friend Karen. Thanks!

Your favorite pasta sauce
Your favorite frozen ravioli
Frozen chicken strips
8 oz shredded Mozzarella

Get a 9x13 baking dish. Put about half the sauce in the bottom of the pan. Place layer of chicken strips and then layer of ravioli. Top with remaining sauce. Bake at 400F for 40 minutes.

Remove from oven and top with shredded cheese. Bake 10 mins- until cheese is melted. Simple, yummy, nutritious & kid friendly!

Easy Chicken Breasts (and variations)

From Kraft Recipes

Here's the starter to several recipes:

**Easy Chicken Breasts**
1/2 cup Barbecue Sauce, divided
8 small  Boneless skinless chicken breast halves (2 lb.)

Directions:
Pour 1/4 cup barbecue sauce over chicken in shallow dish; turn chicken over to coat both sides of each breast. Refrigerate 1 hour to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard marinade.
Grill chicken 5 to 7 min. on each side or until done (165ºF), brushing occasionally with remaining barbecue sauce the last few minutes.

Kraft Tips:
Planned Leftovers
Cool 4 chicken breasts; place in airtight container. Refrigerate overnight for tomorrow's dinner.
Make Ahead
Chicken can be marinated up to 24 hours before grilling as directed.
How to Prevent Food From Sticking to the Grill
To prevent food from sticking to the grill, lightly brush the grill grate with vegetable oil before preheating the grill. Or, spray the cold grill grate with cooking spray.
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Variations

**BBQ Chicken Melt**
1 Baguette (12 oz.), cut lengthwise in half, then crosswise into quarters
1/4 cup  mayo (it calls for miracle whip, but I like Mayo better)
1/4 cup Barbecue Sauce
4   cooked Easy Grilled Chicken Breasts, sliced
1/2 cup thinly sliced red onions
4   Pepper Jack Cheese Slices, cut diagonally in half

Directions:
Heat broiler.
Place bread, cut-sides up, in single layer on baking sheet.
Top with remaining ingredients.
Broil 2 to 3 min. or until cheese is melted.


**Grilled Chicken Salad**
2 cups shredded iceberg lettuce
8   Tostada shells
1 cup Frozen corn, thawed, drained
4   cooked Easy Grilled Chicken Breasts, shredded
1 Avocado, sliced
3 Tbsp.  Ranch Dressing
2 Tbsp. BBQ Sauce
1/2 C Mexican Style Finely Shredded Taco Cheese

Directions:
Place lettuce on 4 plates; top with next 4 ingredients.
Mix dressing and barbecue sauce; drizzle over salads.
Top with cheese.


**Grilled Chicken & Summer vegetable skillet**
1 Tbsp. Oil
1   Red pepper, coarsely chopped
1 Yellow pepper, coarsely chopped
2 cloves  Garlic, minced
1-1/2 cups Instant white rice, uncooked
1-1/4 cups  Water
1/4 cup Barbecue Sauce
4   cooked Easy Grilled Chicken Breasts, chopped
1 Tomato, chopped
1 cup  Finely Shredded Italian* Five Cheese Blend
2 Green onions, sliced

Directions:
Heat oil in large skillet on medium-high heat. Add peppers; cook 7 min., stirring occasionally. Stir in garlic; cook 1 min.
Add rice, water and barbecue sauce; stir. Bring to boil, stirring occasionally. Top with chicken, tomatoes and cheese; cover. Simmer on medium-low heat 10 min. or until rice is tender and cheese is melted.
Top with onions.

Chicken Pillows

from my Sister-in-law, Heidi

I'm not sure what made my kids think of this one [as I hadn't made it for a while], but they requested I make this again...This is for sure one of their favorites!

2 cans crescent rolls
1/2 c sour cream
4 chicken breasts (cooked and cut up)
1/2 soup can of milk
sliced green onion
1- 8oz pkg cream cheese
1 can cream of chicken soup
bread crumbs or cracker crumbs (we like Ritz)
melted butter/ margarine

Roll crescent rolls into squares. Mix cream cheese, chicken and green onion together. Place in center if each roll. Fold roll over and seal the edges. Put melted butter on roll with pastry brush and put crumbs on. Heat at 375F for 15-20 mins on ungreased cookie sheet.

Gravy: mix soup, milk & sour cream. Heat & pour over pillows when ready to eat.

Chicken Marinade

from All Recipes

Ingredients

1 1/2 c vegetable oil
3/4 c soy sauce
1/2 c Worcestershire sauce
1/2 c red wine vinegar
1/3 c lemon juice
2 T dry mustard
1 t salt
1 T black pepper
1 1/2 t finely minced fresh parsley

Sweet & Savory Chicken Salad

From Costco recipes
Serves 10

Kirkland chicken breast (canned), 2 CANS, DRAINED
Mayonnaise, regular (mayo) (I use Kraft), 3/4 cup
Brown Mustard, 2 tsp
onion, dried minced, 1 tbsp
Dill weed, dried, 1 tsp
Salt, 1 dash
Black Pepper, ground, 1/2 tsp
Garlic powder, 1/2 tsp
Honey, 1/2 tbsp

Sometimes I add grapes too, and it's pretty good.

Directions
Drain chicken. Add all ingredients and mash / stir until chicken shreds and all ingredients combine thoroughly.

Super Easy chicken

I almost feel silly posting this, but it's a favorite staple of our house:

Preheat oven to 400 F. Put 4 (boneless) chicken breast in a pan. Melt 1/4 c butter and put over chicken. Sprinkle with 1-2 t seasoned salt. Bake for 50 mins and voila! Yummy chicken! I like to serve it with mashed potatoes and gravy.