CHICKEN SPAGHETTI... (TO TRY)

Chicken Spaghetti

5 chicken breasts 

1 tbsp chicken boullion

3 celery, chopped 

1 small bell pepper, chopped

1 medium onion, chopped 

½ lb Velveeta cheese

1 can cream of chicken or mushroom 

1-16 oz pkg spaghetti

Cook chicken in 4 qt. pan, filled 3/4 full with water; add boullion. While chicken is cooking, chop veggies. After cooking for 15 minutes take chicken out of pan, add spaghetti to broth. When spaghetti is cooked, add chopped chicken, veggies, soup and cheese. Cook 10 minutes and pour into a casserole dish. Bake 25 minutes at 350.

RITZY CHICKEN WITH POPPY SEEDS

1 cup sour cream
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
2 tsp. celery salt
1 tsp. paprika
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
6-8 chicken breasts, skinned and bones
1 1/2 cup crushed Ritz crackers
1/2 cup butter
2 tbsp. poppy seeds

Combine first 8 ingredients in a container suitable for marinating.  Add chicken breasts.  Coat and marinate refrigerated over night.  Remove the coated chicken from mixture and roll in cracker crumbs.  Arrange in a single layer in a 9x13 pan.  Melt butter and pour half over the chicken.  Bake uncovered for 45 minutes at 350*.  Spoon the remaining butter and the poppy seeds over the chicken and cook 15 minutes longer.

CHICKEN ORANGE PASTA SALAD

(Recipe from my friend Fawn at Yummie Tummies)

2 cups uncooked bowtie pasta

2 cups cooked chicken

2 celery ribs chopped

1 can (110z) mandarin oranges drained

1/3 c plain yogurt

1/3 c mayo

1/4 c orange juice concentrate

1 T white vinegar

2 t sugar

1/4t salt

1/4 t ground mustard

3 cups torn salad greens

Cook pasta. Drain & rinse with cold water. Combine chicken, pasta, celery, & oranges. In a separate small bowl mix yogurt, oj concentrate, vinegar, sugar, salt & mustard with whisk. Pour over pasta mixture and add greens...toss and enjoy!