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Answers: How about a trade? Here is mine:

9x13 Casserole Dish

1. Dump 2 boxes of Stuffing into dish - mix in butter & water
2. Lay a few pieces of boneless skinless chicken (even if it is frozen) on top of Stuffing.
3. Spread 1 can of cream of chicken soup on top of Chicken.
4. Top that with Swiss Cheese Slices.

Bake at 425 for 40 minutes :-) EAT

I have a bunch of pulled chicken pieces and I would love anyones easy-quick-tasty recipes to use it up.

Thanks in advance

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Jon i's Easy Fried Chicken ,potato chips, melted butter or oleo. Crush potato chips & set aside. coat chicken pieces with the melted butter; add a few pieces at a time to chip bag & shake. Bake ib 350 degree oven on a broiler pan until done, Eat & Enjoy. I like Wises garlic & onion.

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Mama's Chicken and Rice
1/4 cup canola oil
1 chicken, cut up or pre-cut pieces
1 large onion
1 teaspoon salt
1/4 cup black pepper
2 cups raw rice
4 cups water
Brown chicken in hot oil. Cook until almost done. Add onions, salt and black pepper. Cook at least 5 minutes. Add rice and water. Cook until almost all liquid is absorbed. Cover and turn off fire. Let set for 10 minutes or longer. Stir and enjoy.


Quick Chicken Pie
1 large chicken (cooked and de-boned
1 large can mixed vegetables
1 stick margarine
1 can cream of mushroom soup
1 cup chicken broth
2 cups plain flour
salt
pepper
Preheat oven at 350 degrees. Melt margarine in a baking dish. Place chicken pieces over margarine. Add salt and pepper. Add mixed vegetables. Heat cream of mushroom soup with chicken broth until boiling. Add heated liquids to flour. Stir and pour over vegetables. Bake at 350 degrees until brown.


CHICKEN-WILD RICE CASSEROLE
1 1/2 to 2 cups cooked wild rice
10 1/2-oz. can cream of mushroom soup
5 oz. of milk
2 cups cooked chicken, cut up
1/4 cup chopped green pepper
Salt and pepper to taste
1. Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients. Pour into a greased 2-quart baking dish and bake for 30 minutes.


Easy Chicken Stir-Fry
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
3 cups frozen stir-fry vegetables, thawed
1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing or Italian Dressing
2 Tbsp. soy sauce
1 Tbsp. honey
1/4 cup chopped Peanuts (opitional)
4 cups hot cooked instant white rice
HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.
ADD vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.
SERVE over the rice.

Baked Chicken
4 chicken breasts, with bone and skin
1/4 cup butter, melted
1-2 teaspoon Season-All salt (I use McCormick's)
Preheat oven to 400°F.
Spray a shallow baking dish with non-stick cooking spray.
Rinse chicken breast under cool running water.
Pat chicken dry with paper towels.
Place chicken in dish.
Brush the melted butter over the chicken, using all the butter.
Sprinkle with seasoned salt.
Bake for 50-60 minutes or until cooked through.
~NOTE~Chicken takes only 50 minutes in my oven.
Don't over cook, as they might turn out tough.

Mama's Chicken and Rice
1/4 cup canola oil
1 chicken, cut up or pre-cut pieces (or just chicken breast)
1 large onion
1 teaspoon salt
1/4 cup black pepper
2 cups raw rice
4 cups water
Brown chicken in hot oil. Cook until almost done. Add onions, salt and black pepper. Cook at least 5 minutes. Add rice and water. Cook until almost all liquid is absorbed. Cover and turn off fire. Let set for 10 minutes or longer. Stir and enjoy.

Hawaiian Style Chicken
INGREDIENTS:
"1-3# cut up ready to cook fryer (or chicken breast)
1/4 cup melted butter
1/4 cup brown sugar
2 Tab. cornstarch
1 tsp salt
2 Tab chili sauce
1 tsp soy sauce
1/4 cup vinegar
1/2 tsp Worcestershire sauce
1/3 cup ketchup
INSTRUCTIONS:
In a shallow roasting pan, roll chicken in melted butter until well coated. Arrange pieces, skin side up, in a single layer in pan. Reserve 2 slices of pineapple for garnishing & dice the remaining. Mix the pinapple juice with the remaining ingredients. Add drained pinapple pieces. Spoon half over chicken. Cover and bake 350 degrees for 1/2 hour. Uncover & bake for 30-45 min. or longer till chicken is tender. Baste chicken occ. with sauce as it cooks. When done twist the two slices of pinapple (cut into) and place on chicken and serve.

Quick Chicken Pie
1 large chicken or chicken breast (cooked and de-boned)
1 large can mixed vegetables
1 stick margarine
1 can cream of mushroom soup
1 cup chicken broth
2 cups plain flour
salt
pepper
Preheat oven at 350 degrees. Melt margarine in a baking dish. Place chicken pieces over margarine. Add salt and pepper. Add mixed vegetables. Heat cream of mushroom soup with chicken broth until boiling. Add heated liquids to flour. Stir and pour over vegetables. Bake at 350 degrees until brown.

?-Hour Stew
Roast beef, steak or stew (could use de-boned chicken)
meat (raw)
sliced potatoes
corn
carrots
celery
peas or
other fresh veggies of choice you like
2, 103/4-oz. cans golden mushroom soup
1, 103/4-oz. can cream ofmushroom soup
Layer ingredients in sprayed roaster pan.
Bake covered for 5? hours at 250 degrees.

CHICKEN-WILD RICE CASSEROLE
1 1/2 to 2 cups cooked wild rice
10 1/2-oz. can cream of mushroom soup
5 oz. of milk
2 cups cooked chicken, cut up
1/4 cup chopped green pepper
Salt and pepper to taste
1. Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients. Pour into a greased 2-quart baking dish and bake for 30 minutes.


CHICKEN STIR-FRY
8 oz. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
1/3 cup chopped Dry Roasted Peanuts
COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.


Fiesta BBQ Chicken
1 pkt. TACO BELL? HOME ORIGINALS? Taco Seasoning Mix
8 small boneless skinless chicken breast halves (2 lb.)
1/2 cup Barbecue Sauce
PREHEAT grill to medium heat. Empty seasoning mix into large resealable plastic bag. Add half the chicken; seal bag. Turn bag over several times to evenly coat chicken with the seasoning mix. Remove chicken from bag. Repeat with remaining chicken.
GRILL chicken 3 min. on each side. Brush with barbecue sauce; continue grilling 2 min. on each side or until cooked through (170oF).


Honey Dijon-Pear Salad
1 bag (10 oz.) mixed Italian greens
1 lb. boneless skinless chicken breasts, cooked, sliced
1 ripe pear, sliced
1/2 cup chopped dates
1/4 cup Walnut Pieces, toasted
1/2 cup GOOD SEASONS Light Honey Dijon with Brown Mustard Dressing
PLACE greens in large bowl.
ADD all remaining ingredients except dressing; mix lightly.
TOSS with dressing just before serving.

nfd?

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Chicken a la King

1/4 cup butter
1 8-oz. can sliced mushrooms, drained
1/4 cup all-purpose flour
Salt and pepper to taste
1 tsp. instant chicken bouillon granules
2 cups milk
2 cups boneless chicken, cooked and cubed
1 2-oz. jar sliced pimentos, drained
1 can crispy Chinese noodles

Melt butter in a large skillet and saute mushrooms for a couple of minutes. Stir in flour, salt and pepper, bouillon granules and milk and stir over low heat until thickened. Stir in chicken and pimentos and cook until warmed through. Serve over cooked rice, pasta or toast. Sprinkle with crispy Chinese noodles.

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CHICKEN TORTILLA CASSEROLE

3 cups cubed chicken
3/4 cup chicken broth
3 tbsp flour
1/4 cup butter
2 1/2 tbsp onions (chopped)
1 1/2 cup milk
1 1/2 oz jalepeno peppers
1 tsp salt
1 doz. tortillas, pulled into pieces, or taco chips
1/2 cup shredded cheese (preferably sharp)
1 1/2 cup chopped stewed/canned tomatoes

Melt butter, add onions and saute about 5 minutes. Add flour and cook till bubbly. Pour milk and broth in gradually, stirring until smooth. Add peppers and tomatoes and stir.
In a large casserole spread a layer of meat, then tortillas or tacos and cheese, repeat until all is used up. Pour sauce over this and sprinkle with cheese over entire casserole.

Bake at 350F degrees for 1/2 an hour our until bubbly. Serve hot.

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Quick and easy does it. This colum was for dinner recipes 6 ingredients or less not including salt and pepper and cooked in under 30 minutes. Thanks for your recipe. That's what I love about foodies - they're so sharing. The lady who whote this column is a dear friend and I've visited her 2 times.

http://www.postgazette.com/pg/04106/3009...

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