Chicken Marinade

1 c. soy sauce
1/2 c. vegetable oil
1 Tbsp. cooking sherry
3 Tbsp. brown sugar
3 cloves minced fresh garlic
4 boneless, skinless chicken breasts

Mix together all but the chicken in a gallon size ziploc bag. Place chicken in bag, close and shake to coat. Marinate in fridge 4 hours or longer. Grill chicken

Chicken and Noodles Skillet

1 T. Vegetable Oil
1/2 c. onion, chopped
1 lb. chicken breasts, cut into bite size pieces
1 c. broccoli or peas
1 c. carrots chopped
1 c. uncooked egg noodles
1 can chicken broth
1 can cream of chicken soup

In skillet, heat oil over medium-heat. Brown chicken and onions in oil.
Stir in remaining ingredients. Heat to boil. Reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender.

High altitude (3500-6500 ft.): In step 2, add up to ¼ c. water during simmer time if mixture is too thick.

Cheesy Pasta Twists

6 c. rotini pasta cooked and drained
1 jar (24 oz.) Prego Traditional Italian Sauce
      Add amount desired to taste
Shredded mozzarella cheese
Parmesan cheese

Stir the pasta and sauce in a skillet and heat over medium heat until the mixture is hot.
Reduce the heat to low. Top with cheese. Cover and cook until the cheese is melted.

Impossible Cheeseburger Pie

1 lb ground beef
1 c. onion, chopped
1/2 tsp. salt
1 c. shredded cheddar cheese
1/2 c. bisquick
1 c. milk
2 eggs

Heat oven to 400*F. Grease a 9" pie plate. Cook beef and onion until brown, drain. Stir in salt. Spread in pie plate and sprinkle with cheese. Mix remaining ingredients until blended. Pour into pie plate. Bake about 25 minute or until knife inserted in center comes out clean. For high altitude it make take 30-35 minutes.

Easy Enchilada Casserole

(From Mom)

1.5 lbs Hamburger, 1 onion or onion salt
1 can cream of mushroom
1 can olives, sliced
16oz tomato sauce
1 can Ortega chilies
1 can cream of chicken
1 cup milk (add until casserole is to desired thickness)
1 can black beans
2 Tbs taco seasoning
8-10 flour tortillas
grated cheese, cheddar or pepper jack

Drain meat, cut tortillas into small squares, mix all ingredients together in large bowl. Put in a 9x13" pan, bake at 350*F for 45 minutes. Serve is sour cream.

Chicken Pockets

4-5 chicken breasts, cooked and shredded (I use 2 lg cans of chicken)
8oz cream cheese, room temperature
4oz canned sliced mushrooms (opt)
2 pkg crescent rolls
1/4 cup butter, melted
1 pkg bread crumbs (I use my bread and put it in the food processor, you can also use stuffing)
1 can cream of chicken
1 cup sour cream
**Zach and I like to put green onions in it and do not put the mushrooms.

Roll out 2 crescent rolls together. Pinch the seems to make a square. Mix the chicken, cream cheese, and mushrooms together. Put a spoonful of the mixture in the crescent roll and seal edges together. Roll the pocket in the butter and then bread crumbs. Bake according to the crescent rolls and add 8-10 minutes. Meanwhile, mix cream of chicken and sour cream on the stove until creamy. Pour over the pockets to eat.

Creamy Chicken Noodle

64oz broth or water (can do half/half) (I use the water from boiling the chicken breasts)
2 celery stalks, sliced
3 large carrots, sliced
1 large onion, chopped

--Boil in liquid for 12 minutes. Then add:
1 tbsp parsley
1/4 tbsp poultry seasoning
1/4 tsp sage
3 c. egg noodles

--Cook for 10 minutes or until noodles are soft. Reduce to simmer and add:
1 cube butter

--In separate bowl mix:
1 can evaporated milk
3/4 cup flour
--Pour into soup

--Then add:
3-4 large chicken breasts, cooked and shredded.