Chicken Salad

4 Chicken Breasts
4 Eggs (or one egg per chicken breast)
Chopped Sweet Pickles (to taste), reserve juice
Blue Plate Mayo (to taste)

Boil chicken & eggs with salt & pepper until cooked through and tender.  Chop/shred chicken.  Chop eggs into chicken.  Add chopped pickles (approximately 1 cup), pickle juice, and mayo until well-moistened.  Serve on bread for sandwich or on crackers.

Chicken Enchiladas

2&1/2 cups chopped cooked chicken
1 can cream of chicken soup
16 oz. sour cream, divided
8 oz shredded Colby and Monterey Jack Cheese, divided
16 oz. jar taco sauce
12-8" flour tortillas

Mix chicken soup, 1 cup of sour cream, and 1 cup of cheese.  Spoon 1/4 cup chicken mixture down center of each tortilla; roll up.  Place, seam-side down, in greased 9x13 pan.  Top with sauce, cover with tin foil.  Bake at 350 for 25 minutes.  Uncover; sprinkle with remaining cheese.  Bake an additional five minutes.  Makes 6 servings.

Party Chicken

1 jar dried beef, chopped
6 boneless, skinless chicken breasts
6 strips of bacon
16 oz. sour cream
1 can cream of mushroom soup
salt and pepper, to taste

Spray a 9x13 glass pan and sprinkle dried beef on the bottom.  Roll chicken breast and wrap with bacon.  Lay each chicken breast wrapped in bacon on the dried beef.  In a separate bowl, combine soup and sour cream.  Cover the entire dish with mixture.  Cover tightly with foil.  Let stand in refrigerator for at least two hours (best if it can stay overnight).  Remove chicken from fridge and allow to rest at room temperature for at least 20 minutes.  Bake in a 250 degree oven, covered, for 2 hours, basting chicken occasionally.  Remove foil and bake for another 30 minutes or until chicken is done.  Let stand for 15 minutes before serving (allows gravy to thicken).  We serve the gravy over rice.

Rotel Chicken

4 boneless, skinless chicken breasts
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Rotel tomatoes
3/4 block of Velveeta, cubed
1 stick butter or margarine
1 bag of original Doritos

Boil chicken breasts.  Chop.  In a microwave-safe bowl, combine soups, tomatoes, cheese, and butter.  Cover and cook on high in the microwave for 8-10 minutes, stirring occasionally, until melted.  (If cooking on the stovetop, stir constantly until all is melted and combined).  Spray a 9x13 glass pan and cover the bottom with a layer of Doritos.  Add chicken to mixture and pour over the Doritos.  Bake in a 375 degree oven for about 30 minutes, or until cheese is bubbling.  Add another layer of Doritos to the top and cook for another 5 to 8 minutes.

Chicken Noodle Soup

1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
3/4 to 1 large block Velveeta Cheese, cubed
1 bag extra broad egg noodles
4 boneless, skinless chicken breasts
Salt and Pepper, to taste

In a large pot, boil chicken breasts in just enough water to cover them.  Remove chicken and chop.  Meanwhile, add noodles to water.  Allow them to boil until they are half-way cooked (cooking completely at this stage will make the soup into more of a casserole).  Add all three soups and cheese.  Add chicken back to pot.  Cook on medium, stirring continuously until cheese is melted and noodles are soft.