Zucchini Bread

3 eggs
1 c. veggie oil
1 c. brown sugar
1 c. sugar
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 c. chopped nuts or chocolate chips (opt)

Mix all ingredients together until well blended.  Grease and flour bread pans and fill 1/2 full.  Cook 350* for 1 hour
**mini loafs: 45 minutes (test after and cook longer if needed.)

Zucchini Casserole

6 c. peeled & diced zucchini
1 c. sliced carrots
1 onion, chopped
--Place all in a pot with water. Bring water to boil, covered. Boil 10-15 minutes. Drain.
Meanwhile Combine:
1 c. sour cream
1 can cream of mushroom soup
1 square (1/2 c.) butter
--Heat on low, stir until well blended then pour over drained vegetables.

Prepare one large box (or 2 small boxes) of Stove Top stuffing. Use 1/2 the stuffing in the bottom of a 9x13 pan. Pour vegetables over stuffing and top with remaining stuffing.
Bake 350* for 30 minutes. Top with grated cheddar cheese (1 -1 1/2 cups)

Creamy Artichoke Chicken

4 boneless chicken breasts
1 can chicken broth (I bought a can, but it didn't cover my chicken, so either buy 3 cans or just 3 bouillion cubes with water.)
1/2 lb fresh mushrooms, sliced
2 T butter
1/8 tsp pepper
1/4 tsp salt
1/4 c flour
1/4 c butter
1/2 tsp ground rosemary
2 T cooking sherry or apple juice
1 (14oz) can marinated artichoke hearts
1/2 c. parmesan cheese
3/4 c half and half

1. Saute mushrooms in 2 T butter until golden brown.  Set aside.
2. Slice chicken breast in two. Simmer in chicken broth for 20 minutes.  Remove from broth, reserving 3/4 cup.  ( I would save at least 2 cups.)
3. Arrange chicken breast in casserole dish.  Top with artichokes (I drained mine) and mushrooms; set aside.
4. Melt 1/4 cup butter and stir in flour, salt, pepper, broth (add 3/4 c. to start, mine sauce was very thick and I wish I would have added more broth) and half&half.  Cook until thick, blend in cheese, cooking sherry and rosemary.  Pour over chicken, cover and bake at 325 for 30 minutes.

Cream Cheese Chicken (Crock-Pot)

2-3 chicken breasts
2 cans cream of chicken soup
8oz cream cheese
1 cup milk
2 tbsp Italian dressing mix (I just use the whole packet)
margarine/butter
Rice or Pasta

1. Place 1 tbsp butter into heating crock pot.
2. Cut chicken into desired size, place on top of melted cutter in crock pot and sprinkle Italian dressing mix over the top.  Place lid on crock pot and cook on high for 2-3 hours, or low 4-5 hours.
3. After chicken is cooked, combine soup, cream cheese, and milk in sauce pan (for smoother consistency), or place ingredients straight into crock pot and continue cooking 1 hour on high, or  1-2 hours on low.
4 Serve over rice or noddles.

Ranch Chicken

Chicken Breasts - 1 per person
1 pkg dry ranch (or Italian Dressing)
bread crumbs
Parmesan cheese
butter

Mix bread crumbs, ranch, and parmesan cheese in a bowl. Melt butter in separate bowl. Roll each chicken breast in the butter and then the mix. Place on cookie sheet. Bake at 400* for 30-40 minutes or until chicken is no longer pink inside.

Green Chicken Enchilada

2-4 pieces chicken breast (I just use canned chicken)
15oz Green chili enchilada sauce
2 cans cream of chicken soup
1 cup milk
2-3 cups mozzarella cheese (or whatever you prefer)
1 cup sour cream
flour tortillas

1. Cook chicken if using chicken breasts.
2. In a medium sauce pan mix: soup, milk, enchilada sauce, and sour cream. Heat over medium-low heat until blended.
3. Cover the bottom of a glass pan with a small amount of sauce and begin building enchiladas by taking a flour tortilla, smearing a small about of sauce in the middle, placeing some chicken and a small amount of cheese. Roll and place in pan.
4. Once pan is full, pour remaining sauce mixture and cheese over the top. Bake at 350* for around 30 minutes, or until bubbly and cheese is melted.
(I always have way to much sauce. I have never halved it, but my try to next time.)

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.