Ranch Chicken

1 1/2 pounds skinless, boneless chicken parts
1 1/2 cups Ranch-style salad dressing
2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C). Spray cooking spray in a 9x13 inch baking dish.

Arrange chicken in the dish, and cover with the dressing. It's best to place chicken pieces close together so that the cheese and the dressing do not burn on the bottom of the pan.

Bake for 20 minutes in the preheated oven. Remove from heat, top with mozzarella cheese, and return to the oven. Continue cooking for about 15 minutes, until the cheese is melted and lightly browned and the chicken is no longer pink and juices run clear.

Pasta Chicken Bake

4 Chicken breast (cooked and skinless-boneless)
1 can of garlic spaghetti sauce
shredded cheese (I use co-jack)
1-2 boxes of pasta (cooked)

Preheat oven to 350

place pasta in 13x9 or 9x9 pan

place chicken in pan over top of pasta

cover with sauce

and cover with cheese

put pan in oven for 25 mins or

until cheese is melted

Easy Chicken Potato Bake

4 Chicken breast (uncooked and skinless-boneless)
1 bottle of Italian dressing
Parmesan cheese (like for spaghetti)
about 3 lbs of potatoes sliced (like wedges)

Preheat oven to 350

cut potatoes (if still needed)

place chicken (Thawed) in 13x9 pan

place potatoes over chicken

cover with dressing (the full bottle)

and cover with Parmesan cheese

put pan in oven for 1 hour 45 mins or

until chicken and potatoes are done

Chicken Pasta Salad

1 lb Chicken Breast
1 bottle of Italian Dressing
1 Box of Cherry Tomatoes
1 Cucumber (sliced)
1 lb of pasta (ie. elbow, ziti, pene)

Cook the chicken until fully cooked

Cook the pasta until done (as

directed on package)

Cut the chicken up into small cubes

Drain pasta and put in a large bowl

Add Chicken, Tomatoes, Cucumbers,

and Italian dressing in bowl and mix.

Serve Chilled

Poultry Spring Rolls

[This is my favorite thing to have as snacks or just as a meal]

12 rice paper sheets
1 bag of carrot [matchsticks]
1 lb chicken cooked and cut into cubes and chilled
bean sprouts [fresh are best but they sell them
canned in the Asian section of the grocery]
sweet chili sauce

place chicken in a bowl and add a little chili sauce to it and mix it

Soak the rice paper for 30 seconds in warm water.

Arrange a selection of the listed ingredients in the center of the paper.

Fold the edges over, then roll into a log as tight as you can

Serve chilled, with a selection of dipping sauces.

**You can buy the Rice Paper and Sweet Chili Sauce at Asian supermarkets or

if you have a Kroger around they usually have them**

Chicken Enchiladas

1 or 2 pounds of chicken breast (cut into small strips)
1 pack of cream cheese
1 pack of  Santa Fe "Philadelphia cooking cream"
2 small or 1 large can of Enchilada Sauce
1 full 8oz pack of co-jack cheese
and at least 12 flour tortillas (the fajita size)

pre-heat the oven to 375

cover the bottom of the 9x13 pan* with enchilada sauce

boil the chicken until done

drain the chicken

shred the chicken into small pieces and put it back into the pan

add the cream cheese and the cooking cream into the pan and cook until creamy and melted

spoon chicken mixture into the tortillas and place them into a 9x13 pan

cover all of the enchiladas with the sauce and cover them in cheese

place them into the oven for 15 mins

ENJOY!!!

*you may need more than 1 pan