Lattice Chicken Potpie

What You'll Need:

1 package (16 ounces) frozen California-blend vegetables
2 cups cooked chicken
1 can (10 3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1 cup (4 ounces) shredded cheddar cheese
1 can (2.8 ounces) french-fried onions
1/2 teaspoon seasoned salt
1 tube refrigerated pie dough

Directions:

In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions, and seasoned salt. Transfer to a greased 13 x 9 x 2 in baking dish.

Unroll the dough and use a pizza cutter to cut 1/2 in. thick strips of dough. Form a lattice crust over the chicken mixture. Bake, uncovered, at 350 degrees for 35-40 minutes or until golden brown.

Makes 4-6 servings.

Ranch Chicken (from Crystal)

I make this almost once a week.

Cut chicken breasts into strips or buy the chicken that is already cut into strips.

You'll need a bowl of olive oil.

In another bowl, pour a packet of ranch dip mix, bread crumbs (about 3/4 cup), and Parmesan cheese (1/4 cup). Mix together.

Dip the chicken in the olive oil, then coat it in the ranch mixture on both sides. Put into a baking dish and bake for 30 minutes at 350 degrees.

Cucumber Salad (from Marybeth and Aziz)

1/2 cup red wine vinegar
2/3 cup splenda
1/2 tsp. seasoned salt
1/8 tsp. pepper
1 tbsp. chopped onions
3-4 cucumbers

Oatmeal Caramel Bars

You Will Need:
1 1/2 cups melted butter
2 cups flour
1 tsp. baking soda
2 cups oatmeal
1 1/2 cups brown sugar
1/2 tsp. salt
8 oz. chocolate chips
1 cup caramel topping
4 tbs. flour

1. Preheat oven to 350 degrees. Grease a 13x9 inch baking pan
2. In a medium bowl, combine flour, baking soda, oatmeal, brown sugar, butter, and salt. Stir.
3. Press half of this mixture into the bottom of prepared pan
4. Bake 10 minutes. Cool slightly.
5. Combine caramel and flour. Sprinkle chocolate chips over crust. Drizzle caramel over chocolate chips.
6. Crumble remaining oatmeal mixture over top of caramel.
7. Bake 15 minutes. Let bars cool.

Hashed Brown Casserole

You Will Need:
32 oz. frozen hashed browns (thawed)
1/2 cup melted butter
1/2 cup chopped onions
1 can cream of celery soup
8 oz. sour cream
10 oz. grated cheddar cheese
2 cups corn flakes

1. Mix all ingredients together in a casserole dish.
2. Sprinkle two cups corn flakes on top.
3. Add 1/4 cup melted butter on top.
4. Bake for 50 minutes at 350 degrees.

** To thaw the potatoes I put them in the oven for about 15 minutes

Dan's Buffalo Chicken Dip

You Will Need:
2 medium chicken breasts
2- 8oz. packages of cream cheese
1 cup ranch dressing
3/4 cup hot sauce (I use 1/4 hot and 1/2 Nancy's mild wing sauce)
1- 8oz. package cheddar cheese

1. Cook chicken and shred (I boil the chicken, but you could grill it too)
2. Fold cream cheese, hot sauce, chicken, ranch, and some cheddar. Spread evenly in baking dish.
3. Cover with foil. Bake at 350 degrees for 20 minutes.
4. Remove foil. Top with remaining cheddar cheese and bake for an additional 10-15 minutes or until cheese is melted.

** Serve with tortilla chips.

Santa Fe Enchilada Bake

Prep. Time: 25 min.
Makes: 4 Servings

What You Need:
1 lb. boneless skinless chicken breasts cut into bite-size pieces
1 large onion chopped up
1 large green pepper chopped up
2 cups salsa
1 pkg. (10oz) frozen corn, thawed, drained
12 corn tortillas (I use flour)
1 cup sour cream
1 1/2 cups Mexican style finely shredded four cheese

1. Heat oven to 400 degrees F.
2. Cook and stir chicken, onions and peppers in large nonstick skillet sprayed with cooking spray on medium heat 10 min. or until chicken is cooked through. Stir in salsa and corn.
3. Arrange 6 tortillas on bottom of 13x9 inch baking dish, cover with layers of 1/2 each chicken mixture, sour cream, and cheese. Repeat layers, cover with foil.
4. Bake 40 minutes or until heated through, removing foil after 30 minutes. Let stand 5 min.

**I think it makes a lot more than 4 servings. I serve with rice.