Chicken Grape Salad

(Don't knock it until you try it!)

Kristy Robison

1 ½ cups of whole seedless grapes (green or red are fine)

4 cups boiled chicken, cubed

1 T. onion

1 cup grated sharp cheese

2 T lemon juice (fresh is best)

2 cups celery

4 hard boiled eggs, chopped

1 tsp. salt

1 cup mayonnaise

Mix all ingredients together in a bowl. Serve on lettuce leaves or in puff pastry or on a sandwich.

Chicken Enchiladas

Kristy Robison

2 cups cooked shredded chicken

1 ¼ cup shredded Jack cheese

½ cup sliced green onions

1 (2.2 oz.) can sliced black olives, drained

1 cup sour cream

1/8 chopped cilantro, lightly packed (optional)

¼ (heaping) tsp. each: ground cumin, garlic salt and garlic powder

1/8 (heaping) tsp. pepper

2 (10 oz.) cans of Enchilada sauce

corn tortillas

1 ¼ cups cheddar cheese

In a large bowl, combine 1 cup of Jack cheese, 1 cup of cheddar cheese, ¼ cup green onions, ½ of the can of olives and remaining ingredients, except the enchilada sauce and corn tortillas; mix well and set aside. In large skillet, heat sauce. With tongs, carefully place tortilla in sauce, completely covering both sides; shake off excess sauce. Place some filling down the center of tortilla. Roll to close, place enchilada, seam side up, into a lightly greased 13x9x2-inch baking dish; repeat until the dish is full. Pour remaining sauce over enchiladas. Bake, covered, at 350 degrees for 30 minutes. Sprinkle the remaining cheeses, olives and green onions down the center of the enchiladas; bake, uncovered, and additional 3 minutes.

Note: can also be made casserole style layering tortilla-filling-tortilla-filling-tortilla then garnishing. It's just as good and saves about 20 minutes.

Chicken Devan

Kristy Robison

3-4 chicken breasts, boiled

1 bag frozen broccoli, thawed

1 can cream of chicken soup

1 cup Mayonnaise

¾ cup milk

1 lemon

¾ cup grated cheddar cheese

½ cup Stove Top stuffing

½ stick melted butter

Cut chicken into cubes. Put into 9x13 casserole dish with broccoli. In a bowl mix soup, mayo, milk and juice of the lemon. Pour over the top of chicken and broccoli. Stir, spreading evenly. Top with grated cheddar and stuffing. Drizzle butter over the top. Bake at 350 degrees for 30 minutes.

Chicken Casserole Supreme

Rosalie Robison Risk

6 chicken breasts, cooked, skinned & cut into bite size pieces
2 cans cream of chicken soup
2 cups grated cheddar cheese
½ cup butter, melted
1 cup sour cream

Layer chicken in bottom of 9x13” pan. Combine remaining ingredients and pour over chicken. Cover with foil and bake at 350 degrees for 45 minutes. Meanwhile, prepare 2 regular boxes of Stovetop Stuffing. Mix. Spread on top of casserole. Cover and continue baking an additional 45 minutes.

Source: Served at Relief Society Christmas dinner in Bangor, ME. Probably President Ginger Seader’s recipe.

Chicken Cordon Bleu

Rosalie Robison Risk
Buy 6-8 boneless, skinless chicken breasts. Pound each piece flat.

On each flattened breast lay: 2/3 slice shaved boiled ham 2/3 slice Swiss cheese

Roll up and tuck in ends. Secure with toothpick if necessary.

Dip in beaten eggs, then roll in crumb mixture.

Crumb mixture: 1 ¼ cups fine dry bread crumbs, ¼ cup grated parmesan cheese, ½ t. garlic powder, ½ t. salt, dash of pepper.

Place loose side down in greased baking pan.

Add ¼ cup chicken broth.

Bake 1 hour and 15 minutes at 300 degrees.

Serve with sauce spooned over each piece.

Sauce: combine 1 can cream of chicken soup and ¼ cup chicken broth. Blend together and heat gently on low heat. Just before serving add ½ cup sour cream. Keep warm but never boil.

Source: Sister Baird, Lansing, MI Mission President's wife.