Chicken Taco Filling

1 pkg. Taco Seasoning
1 cup chicken broth
1-lb. Bone less skinless chicken breasts

Dissolve taco seasoning into chicken broth. Place chicken breasts in crock pot and pour chicken broth over. Cover and cook on low for 6-8 hours. With 2 forks, shred meat into bite-sized pieces. Use in soft tacos, hard tacos, burritos, nachos, etc. To freeze, place shredded meat into freezer bags with juices. Press out all the air and seal.

Turkey and Potato Casserole

1 2lb pkg. frozen hash brown potatoes
1 can cream of chicken soup
1 cup milk
1 pint of sour cream
4 Tbs. Melted butter
1 cup chopped onion
1 cup chopped green pepper
1 cup shredded cheddar cheese
4 cups cooked chopped or shredded chicken or turkey.
Combine all ingredients in a large bowl and mix well. Place in a large 9x13 greased baking dish. Bake at 350 degrees, uncovered for about 1 hour.

Chicken Broccoli and Rice Casserole

1 onion, chopped
2 ribs of celery, chopped
2 Tbs. Butter
2 cups cooked rice
1 16 oz. Frozen chopped broccoli
4 cups cooked diced chicken or turkey
1 large jar of Cheez Whiz

Sauté onion and celery in butter until tender. Melt cheese in the microwave. Defrost broccoli. Blend all ingredients together and put into a greased casserole dish. Bake for 30 minutes at 375 degrees.

Microwave Turkey Roll-ups

1lb broccoli spears
4 slices smoked turkey breasts about 1/8 inch thick
4 slices provolone cheese sliced about 1/8 inches thick
1 jar turkey gravy

Place broccoli spears in a square glass baking dish, cover with plastic wrap and microwave until defrosted, about 4-6 minutes, rearranging broccoli spears halfway through. Drain. Remove broccoli from baking dish and spray with cooking spray. ON each slice of turkey, lay a slice of provolone. Place several broccoli spears in a row across one end and roll up. Secure with a toothpick. Place the rolls in the baking dish and pour the gravy over it. Cover with plastic wrap and microwave until the gravy is hot and the cheese is melted, about 5 minutes. Or you can bake it in a pre-heated oven, covered with foil, for about 15 minutes. Try serving with rice.

Italian Chicken with Pasta

2 lbs boneless skinless chicken breasts
1 egg beaten
¾ cup Italian bread curmbs
¼ cup parmesan cheese
½ tsp. salt
¼ tsp black pepper
½ cup oil
1 lb linguine
½ cup butter
4 cloves of garlic minced
1 Tbs. lemon juice
½ tsp salt
¼ tsp black pepper
2 Tbs. butter
¼ cup fresh parsley
lemon wedges

Cut the chicken into bite size pieces. Dip the chicken in the beaten egg, then into the bread crumbs, which have been mixed with grated cheese, ½ tsp. salt and ¼ tsp. pepper. Spread the coated chicken pieces on a rack or platter. This can be done several hours ahead and refrigerated. Heat ½ cup oil in a large skillet. Add 1/3 of the chicken pieces; saute until golden brown. Remove chicken with a slotted spoon, and repeat with the remaining chicken pieces. Discard oil in the skillet and wipe out. Cook the pasta. While the pasta is cooking, melt the ½ cup butter in the skillet. Add the garlic and cook for 1 minute. Add the cooked chicken, lemon juice, salt and pepper. Toss to coat the chicken pieces with the sauce. Do not allow the chicken to cook any further. Drain the pasta and toss with the remaining 2 Tbs. butter and spoon onto a heated platter. Spoon chicken and sauce over. Sprinkle with parsley and serve with the lemon wedges.