BBQ CHIP CHICKEN

8 oz BBQ chips crushed into small bits in the bag
2 lbs boneless chicken in strips, nuggets or think cutlets

Marinade the chicken in one of the following for at least 4 hours
Shake in the chips to coat
Place on a cooling rack in a baking pan
Bake 30 minutes on 375degrees flipping the chicken at 15 minutes

Marinade #1
1 Cup Mayo
3 TBL Dijon Mustard
Garlic Powder, Onion Powder and Black Pepper to your desired preference

Marinade #2
1 Cup BBQ Sauce
3 TBL Mayo
Garlic Powder, Onion Powder and Black Pepper to your desired preference

PIZZA SAUCE

15oz Tomato Sauce

6oz Tomato Paste

2 TBL Italian Seasoning

1 TBL Oregano

1/2 tsp each: garlic powder, onion powder, garlic salt, black pepper

1 tsp Sugar

BAKED LEMON CHICKEN AND ORZO

3 Cups Chicken Broth

1 tsp salt

1 tsp black pepper

1-2 tsp lemon pepper, plus enough to sprinkle over top after assembled

1 tsp dried thyme

1/2 tsp cumin

1 TBL cornstarch

Zest of 2 lemons

1/2 cup lemon juice

2 cups orzo

1 garlic clove

4-6 chicken breasts thin cut or pounded (can also cut into bite size cubes, see note below)

4 TBL butter cut into chunks

Lemon slices, optional

Paprika, optional

Put all but chicken, butter and lemon slices in 9x13 pan. Mix well to incorporate everything together.

Top with chicken breasts butter chunks and more lemon pepper and paprika if using for color.

Top with lemon slices

Bake uncovered at 375 degrees for 35-40 minutes until internal temp is 165.

Note: if using chicken chunks, you can stir everything together, then top with butter, lemon pepper and lemon slices.

STICK OF BUTTER RICE - BAKED

1 cup uncooked long-grain white rice (jasmine or basmati optional)
1 can (10–10.5 oz) condensed French onion soup
1 can (10–10.5 oz) beef consommé or broth
1 stick (½ cup) unsalted butter, sliced into pats

8oz sliced mushrooms, optional but delicious
Season with your heart: garlic powder, black pepper, fresh herbs, or cheese for variations

Preheat the oven to 400° and lightly grease an 8×8 or 9×9-inch baking dish.

Combine all ingredients into the prepared pan

Stir gently to distribute evenly.

Cover and bake: Seal the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes.

Rest and fluff: Let the rice sit for 5 minutes, then fluff with a fork before serving.

PASTINA - "ITALIAN PENICILLIN"

4 Cups chicken broth
6 Cups water
1-2 TBL chicken bouillon
3 celery ribs cut in half
3 carrots peeled and cut in half
6 whole garlic cloves
1 whole onion quartered, yellow or white
Pastina
Fresh Grated parmesan

Bring bouillon, water and all the veggies to a boil

Cover and turn to medium low heat and simmer for 45 minutes

Add softened veggies with 1-2 cups of the cooking liquid to a blender and blend until smooth

Once silky-smooth pour back into pot and mix all together

Cook your favorite pastina separately and put some in each mug/bowl

Cover with the broth mixture

Top with parmesan



Optional mix ins
A few whole peppercorns
Salt
1-2 cups of tomato sauce
A little cayenne pepper to kill parasites and chest infections
Shredded cooked chicken breast
A drizzle of olive oil
Parsley, fresh or dried

PARMESAN RANCH CHICKEN

4-6 chicken breasts, pounded thin
1/2 cup mayo
1/2 cup yogurt or sour cream
1 cup parmesan, fresh grated, not canned
2 TBL ranch seasoning
S&P to taste

Lay chicken in a 9x13 baking dish
Mix the remaining ingredients and top each breast evenly
Bake uncovered 400 degrees for 20-25 minutes until 165 degrees internal
Broil 2-5 minutes if you desire a more browned top

Sprinkle with parsley if desired

CHICKEN and STUFFING 2 WAYS

OVEN BAKE or CROCK POT INSTRUCTIONS BELOW

INGREDIENTS and QUANTITY ARE THE SAME FOR BOTH

2-2.5 lbs chicken breast cut into bite size pieces
Swiss cheese (optional)
1 cup sour cream
2 cans cream of . . . soup
1 tsp season salt or Cajun seasoning
2 boxes stove stop stuffing
1/2 can water (only when baking)

IF BAKING
In a 9x13
Put your chicken breast pieces
Top with Swiss is using
Mix together, sour cream, soup and seasoning then pour over top
Mix water with stove top to moisten then pour over sour cream mix
Cover tightly with foil to trap steam
Bake at 375 degrees 40-45 minutes until chicken is 165 degrees internal.


IF USING CROCK POT
Place chicken in crock

Top with Swiss if using

Mix together, sour cream, soup and seasoning and pour over top
Sprinkle stuffing in dry
Cook on low 5-6 hours or high 3-4 hours

VARIATION

Add frozen mixed veggies on top of chicken before cheese and sauce to change it up.