Abi's Honey Mustard Chicken as shared by Katie

2 chicken breasts- cooked & cut up
1 can cream of chicken soup
1/2 cup mayo
4 tbsp honey
3 tbsp spicy brown mustard

Rice or noodles

Mix everything together and cook. I usually toss this in the crockpot sometime around lunch or a little after and its hot by dinner. Cook some rice or noodles and ladle the sauce on top. I tend to mix it all together in the crock pot a little before dinner time to make for easy serving. I'm lazy like that I think Abi usually sauteed some onions in this as well but we don't do those devil fruits in this house, hahahaha.

Elisha's Stuffed Chicken

4 boneless chicken breasts, pounded flat
Fresh spinach, washed and sauteed in butter (with a little nutmeg sprinkled in at the end) until wilted (probably about a lb or so, not sure how much I had)
Cheese (I used a couple TB of shredded mozzarella in each one but I've also made something similar with slices of gouda and it's really good)

Place 1/4 of spinach on each chicken breast top with cheese. Roll up and tie with kitchen twine (toothpicks never work for me) Melt about TB more butter in skillet brown chicken on all sides, Place in greased 8X8 pan season with salt & pepper and bake at 375 for 1/2 hour.

I was going to dredge these in seasoned flour before browning (to help keep them moist) but I forgot to do that and they were still moist enough.

I just cooked up some packaged wild rice to go along with them.

Jenn's Crock Pot Fajitas

the crock pot fajita recipe I used:

Chicken breasts cut into strips
One packet of Taco seasoning
Sauteed peppers and onions (I sauteed them and added to the crock pot...next time I'll probably sautee at the end so they are crisp)
One jar of salsa
One cup of water (I might only use half cup next time)

Cook on low...I did seven hours, and that may have been a little too long. My crock pot heats things really quickly, though.

LAura F's Baked Chicken Mostacholi

You use mostacholi pasta noodles, spaghetti sauce, alfrado sauce, chicken and mozzarella cheese. It's a baked pasta dish. Super simple and easy.

Cook a chicken breast, cut into small strips or chunks, whichever you prefer.
Boil pasta, drain and rinse pasta.
Mix chicken and pasta in large casserole dish.
Pour one jar spaghetti 3 cheese sauce
Pour one jar alfrado sauce
Mix together, so sauces, pasta, chicken is mixed well
cover with mozzarella cheese
bake at 350 for 45 mins

Laurin's Favorite Chicken Scarpariello over Risotto by Rachel Ray

We had Chicken Scarpariello over Risotto. I got the recipe from Rachael Ray a long time ago, but it's one of our all time favorites and we love cooking with wine.

1 1/2 pounds boneless, skinless chicken breast ( I fillet them and cut them in big chunks)
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot or mild cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
2 tablespoons juice from pepper jar

Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo.

So delish! She also recommends putting this over Orzo with lemon zest and olive oil if you prefer

Joanie's Chicken Lettuce Wraps

I probably do it wrong, but I cut the chicken into strips, cook it in some sesame marinade, then chop it in the blender to grind it down a little more. I think it wraps easier that way. I use that lettuce that grows out of the center and looks "leafy" instead of "head" lettuce, like iceberg. I cut the hard bottom stalk part off, wash it, etc. Then, put a little bit of chicken (a couple tablespoons) in the center, add whatever else I want to put in (tonight, it's going to be fried noodles and rice), some extra sauce and wrap it all up tight. I have a really good recipe for this honey/soy/peanut sauce that we do the dipping in. They are delish.

Elisha's Honey Ginger Chicken

Chinese Honey Ginger Chicken Freezer Cooking Recipe

6 chicken breasts
4 tsp chopped yellow onion
2 tbsp honey
1 tbsp soy sauce
1 tbsp fresh minced ginger
2 tbsp sherry (alcoholic or cooking)
1/4 c chives

Combine all ingredients in a freezer container or Ziploc bag. Freeze.

Instructions from Freezer:
Allow to thaw. Pour Chinese style honey ginger chicken into a casserole dish. Preheat oven to 350 degrees, and bake for 20-30 minutes. Serve. Great with rice!

It was a new recipe and was "okay" not as flavorful as I was hoping but the kids loved it. Keira even asked for a second serving of the chicken. Here's the recipe. If you don't want to freeze it ahead of time you can just let it marinate for several hours.

Stacy's Cashew Chicken

Homemade cashew chicken

Cut up boneless skinless chicken breasts. Dip in egg, then dip in flour/seasoning salt/salt/pepper mixture.

Fry in oil until golden brown and yummy.

Use white minute rice; cook like usual.

For sauce, use chicken broth and soy sauce to taste. Heat to boiling and add corn starch mixed with water to thicken.

Add cashews to top once you've put rice, chicken and sauce in bowl. You can add green onions too.