Chicken Broccoli Casserole

1 bag frozen broccoli - defrosted
3-4 chicken breasts cooked, shredded or cubed
2 cups uncooked rice, Cook according to directions
1 can cream of chicken
1 cup mayo
Cheese

Layer in 9x13 in order
-broccoli
-rice
-chicken
-sauce (Mix cream of chicken and mayo)
-cheese

Cover with foil and cook @ 350* for 25 minutes.  Remove foil and cook 5 minutes.

Hawaiian Haystack Sauce

8 Tbs (1 stick) unsalted butter
1/2 cup flour
1 tsp salt
1/2 c. sour cream
1/4 tsp pepper
32oz reduced sodium chicken broth
2 tsp dry ranch dressing seasoning
1/4 tsp garlic salt
2 cup cooked, shredded chicken

Place butter into saucepan over medium heat, stirring to melt.  Slowly whisk in flour, salt and pepper until smooth and thick.  Slowly whisk in chicken broth.  Increase heat to high whisking until thick.  Add sour cream, ranch seasoning, garlic salt, and cooked chicken.

Can transfer to crock pot to keep warm or serve immediately.

Serve over rice and favorite hawaiian haystack toppings.

Spicy Rice, Bean, and Cheese Skillet

1 1/2 cups chopped green peppers
3 garlic cloves, minced
1 tbsp olive oil
1 can (15 oz) diced tomatoes and green chiles, undrained
1 can black beans, drained, rinsed
1 1/4 cups water
2 cups instant brown rice, uncooked
1 cup shredded colby and monterey jack cheese

Cook and stir green peppers and garlic in hot oil in large skillett on medium-high heat 1 minute.  Add tomatoes, beans and water; mix well.  Bring to boil.
Stir in rice.  Reduce heat to medium-low; cover.  Simmer 5 minutes.  Remove from heat.

Top with cheese.  Let stand, covered, 5 minutes.

Chicken a la King

1/4 cup butter
3 tablespoons flour
1 cup chicken broth
1 cup milk
3/4 teaspoon pepper
2 cups diced cooked chicken
rice

In medium saucepan melt butter; blend in flour.  Add chicken broth and milk; cook and stir constantly over low heat until sauce is thick.  Season to taste.  Add chicken.  Heat through.  Serve over rice.  Makes 4 to 5 servings.

Jerk Pork With Caribbean Salsa

2-3 lb boneless pork roast
6 cloves garlic, crushed
2-3 T. Jerk seasoning
1/2 tsp. coarse salt
1 Lime, squeezed
1/2 c. fresh orange juice

Caribbean Salsa:
1 avocado, diced
2 large ripe mangos, diced
1 1/2 T. red onion, minced
1-2 T. cilantro, chopped
2-3 T. lime juice
Salt & pepper to taste

Cooked rice

Using a sharp knife cut slits into the portk and stuff holes with half of the crushed garlic. (I placed small whole piece of garlic into the slits).  Combine the remaining garlic, jerk seasoning, and salt together.  Rub all over pork.  Place in container, pour lime and orange juice over the pork; cover and refrigerate overnight, turning occasionally.

The next morning, put pork with marinate in crock pot and cook on LOW for 8-9 hours.

Shred pork to eat.

Salsa: Combine all ingredients in a bowl, season with salt and pepper.  Refrigerate until ready to serve.


(Zach and I both loved this recipe!  However, we both want to find some kind of dipping sauce for it.  If you find something PLEASE let me know!)

Asparagas Chicken

2-4 Chicken Breast halves, cut into bite size pieces
4 tbs oil
1 c. sliced celery
1 tbs cornstarch
4 c. diagonally cut pieces asparagas
1/4 c. chopped onion
2 tbs soy sauce
1 clove garlic
1 c. water
2 c. orange juice
1 tsp ginger
1/2 c. cashews
cooked rice

Put 2 tbs. oil in fry pan.  Add celery, cook 1 minute, add onion and asparagus.  Stir fry 3-5 minutes. Remove vegetables from pan.  Add chicken, garlic and ginger.  Stir fry until chicken is cooked, about 5 minutes.  In a small bowl combine cornstarch, water orange juice and soy sauce.  Return vegetables to chicken in fry pan.  Add cashews and mix.  Add cornstarch mixture, reheat, stirring quickly until sauce thickens.  Serve over hot rice.

Swiss Chicken

Serves 4


1/4 c. white cooking wine
1 can cream of chicken soup
1 c. herb stuffing mix
1/4 c. melted butter
2-3 boneless chicken breast (I used 2 and cut them in half)
3 slices swiss cheese
Steam rice

Directions:
Mix the white cooking wine and the cream of chicken soup together; set aside. Melt butter then stir in herb stuffing; set aside. Layer chicken, swiss cheese, soup mixture and then stuffing mix. Bake at 350* for 45 minutes, uncovered. Serve over steamed rice.

Spicy Chicken Stir-Fry

1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
1 tsp. hot pepper sauce
1 (16 oz.) frozen stir-fry vegetables, thawed, drained
1 can (8 oz.) pineapple chunks in juice, drained
1/4 cup Planter's lightly salted peanuts
2 c. hot cook whole grain brown rice (Use brown minute rice)

Toss chicken with 1/4 c. dressing and hot sauce; set aside. Heat remaining dressing in large nonstick skillet on medium=high heat. Add vegetables; sir-fry 1 min. Add chicken mixture, stir-fry 4 -5 min. or until chicken is done. Stir in Pineapple and nuts, cook 5 min. stirring occasionally. Serve over rice.

Contributed by Shellie.