Brunswick Stew

2  1/2 cups each of cooked chicken, pork, and beef which has been chopped or ground finely. (We use chicken that has been boiled or roasted, roast beef, and pork left over from a roast or pork chops.  If you boil the chicken, use the broth from the chicken for the moisture in the stew.)
3  potatoes diced very small
3  cups fresh frozen whole kernel corn or 2 cans whole kernel corn, drained
2  onions diced very small
1  can Rotel tomatoes
1  medium can chopped tomatoes
1  large can tomato juice
1  can tomato soup
1  tablespoon sugar
2 tablespoons white vinegar
salt and pepper to taste
(If you don't want to use Rotel tomatoes, add an additional can of tomatoes and a dash of hot sauce and 1/4 teaspoon red pepper flakes.)


Mix all together and cook on medium heat.  Turn the heat down and simmer like you would spaghetti sauce--at least a couple of hours.

This is great to freeze in containers that can be microwaved.  I serve it with crackers.

Italian Chicken

6 boneless, skinless chicken breasts
2 cups chopped fresh tomatoes
1/2 teaspoon garlic powder
1 tablespoon chopped dried basil or 2 tablespoons fresh basil
1/4 cup Italian dressing  (I used Kraft Zesty Italian)
1 1/2 cup shredded Mozarella cheese
1 1/2 Tablespoons Olive Oil

Marinate the chicken breast in the Italian dressing for at least 1 hour.  While the chicken is marinating, mix together the tomatoes, garlic powder and basil.  Heat the skillet with olive oil.  Remove the chicken and pour the marinade into a skillet and cook for 10 minutes.  Cover the bottom of a casserole dish with about 1/2 of the tomato mixture.  Place the chicken on top.  Cover the chicken with the remaining tomato mixture and place in a 350 degree oven for 30 minutes or until chicken is done.  After chicken is done, spread the cheese on top of the chicken and tomatoes.  Leave in oven just long enough for the cheese to melt.

I served this on a bed of rice.

Baked Lemon Chicken Poupon

1/4 cup Grey Poupon Dijon mustard
2 tablespoon lemon juice
1 tablespoon olive oil
1 (2 1/2 to 3 lb. chicken) I prefer boneless, skinless chicken breasts
salt and pepper to taste

Mix mustard, lemon juice, and olive oil in small bowl. Place chicken in baking pan or corning ware. Brush on the mustard mixture. Season with salt and pepper. Bake at 350 degrees Fahrenheit for 40 minutes or until done.

( I usually cook this in a large piece of corning ware with aluminum foil on the top for the
first 20 minutes to keep the chicken moist.)

***The broth that cooks off of the chicken with the mustard sauce is delicious with rice. ***

Easy Chicken Supreme

2 boxes of Stove Top Stuffing prepared by directions
1 can of Cream of Chicken Soup or Cream of Mushroom (undiluted)
1 cup sour cream
3 cups coarsley chopped chicken

Combine chicken, soup, and sour cream. Pam the casserole dish you are using. Put half of the stuffing mix in the bottom of a 8x8x2 casserole dish. Put the chicken mixture on the top of the stuffing mix. Place the remaining half of the stuffing mix on top of the chicken mixture. Bake at 350 degrees for 35 to 40 minutes.

This is delicious along with a fruit salad.

Chicken Monterey

4 boneless, skinless chicken breast halves, about 1 1/2 Ibs. total
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup bottled barbecue sauce
4-8 slices cooked bacon, according to your taste preference
1 cup shredded cheddar cheese
4 scallions, trimmed and sliced
1 small tomato, chopped


Directions
1. Heat oven to 350°.
2. Place chicken in a single layer in a greased baking dish.
3. Sprinkle with salt and pepper. Spoon on the barbecue sauce.
4. Bake in 350° oven for 25 minutes, or until all pink is gone.
5. Top each breast half with 1 or 2 slices of cooked bacon. Sprinkle with cheddar cheese.
6. Bake in oven 5 more minutes.
7. Top each breast half with fresh scallions and tomatoes just before serving.