Stacey's LEMON CHICKEN BREAST

Ingredients:

1 whole chicken (weight is dependent on how many servings are
required)
1 large lemon, cut into halves
sprig of rosemary
salt and pepper to taste
butter or olive oil, whichever you prefer

Heat oven to 350 degrees

Rub butter or oil over the skin of the chicken until it is
completely coated
Take a knife and gently separate the skin from the breast meat;

Slide lemon halves under the skin with the peel side up. This
way the juice from the lemon will coat the breast. Season skin of
chicken to your preference, place sprig of rosemary into the chicken.

Cover and place in oven for 30-45 minutes. Remove cover and
continue to roast until juices run clear, basting every 15-20 minutes
depending on the size of the bird.

Deb's Triple Chocolate Delight

18-1/2 oz. pkg. chocolate cake mix 3.9-oz. pkg. instant chocolate pudding mix 16-oz. container sour cream 1 c. water

1/2 c. oil 4 eggs, beaten 6-oz. pkg. semi-sweet chocolate chips Optional: frozen whipped topping, thawed

Combine all ingredients except whipped topping and mix well. Pour into a greased slow cooker. Cover and cook on low setting for 6 to 8 hours. Serve warm, topped with whipped topping if desired. Makes 8 to 10 servings.

Beverly's Parmesan Knots

Take a can of biscuits and pull each one out. Then roll each unit separately like making a snake and then tie it in a knot.

Bake as directed.

After baking mix the knots in Parmesan cheese *we used real grated parmesan cheese), olive oil (2/3 to 1/2 of cup)and garlic salt (to taste). They are a delight for everyone...even small children!

Peyton's Poppy Seed Chicken

Chicken - cut up into chuncks - 4 cups
Sour Cream - 8oz
Cream of Chicken soup - 1 can

Ritz Crackers - 2 sleeves
Poppy Seeds - 2 tablespoons
Butter Stick 1/2

Mix the chicken, sour cream, and cream of chicken into one large bowl.
Crumble the Ritz crackers into a medium sized mixing bowl with the poppy
seeds. Melt the butter and stir into the crackers and poppy seeds. Use a
glass baking pan and spread 1/2 of the cracker crust into the bottom. Pour
and spread the chicken mix on top of the crust. Spread the remaining cracker
crust on the top. Bake for 45min - 1 hour at 400 degree. Crust should turn
golden brown on top when finished. Set out to cool for 15 minutes.

Quick, Easy -N- Fast Chicken Casserole Recipe (another one from a friend of a friend)

2 C. cooked, cubed chicken
2 C. chopped celery
1 C. chopped onion
2 T. chopped pimiento
1 t. salt
1/4 C. toasted almonds (slivered)
1/2 C. mayonnaise

Mix and spoon into casserole dish. Top with:

1 1/2 C. shredded Mozzarella cheese and 1/2 C. crushed Ritz crackers mixed
with:
1 T. butter or margarine

Bake at 350°F until crumbs are golden, about 25 minutes.

Jhansi's Creamy Curry Chicken Skillet

2-3 Chicken Breasts
1 Clove Garlic
1 can Cream of chicken soup
Cream
Water
Dash Parsley
1 Squash, cut into chunks
Dash Curry

Cube Chicken Breasts and cook in garlic and oil. Drain and rinse
Chicken. Return it to the skillet. Add 1 can cream of chicken soup.
Fill can about half cream, half water. Add squash and seasonings.
Simmer, Stirring occasionally, until squash reaches desired doneness.

Serve over rice.

MEXICAN CASSEROLE (given to me by a friend of a friend)

1 LB GROUND BEEF

1 CAN TOMATO SAUCE

1 LARGE CAN RANCH STYLE BEANS

1 SM. CAN CHOPPED CHILE PEPPERS

1 CAN CREAM OF CHICKEN SOUP

CHEDDAR CHEESE

PICANTE SAUCE

12 CORN TORTILLAS

FLOUR TORTILLAS

PREHEAT OVEN TO 375

BROWN GROUND BEEF, DRAIN, ADD ALL CAN ITEMS TILL IT BOILS. IN A 9X13 CAKE PAN LINE IT WITH 6 CORN TORTILLAS. POUR HALF THE MIXTURE ON TOP OF TORTS, ADD A LAYER OF CHEESE. PLACE 6 MORE, ADD THE OTHER HALF OF THE MIXTURE AND TOP WITH CHEESE.

PLACE IN OVEN TILL CHEESE MELTS. LET STAND FOR A MINUTE OR TWO AND ENJOY WITH THE FLOUR TORTILLAS AS A SIDE OR MAKE BURRITOS WITH THEM AND TOP WITH THE PICANTE SAUCE. FAST~~EASY~~FEEDS ALOT...........