Cheesy Chicken and Artichoke Soup

2 chicken breasts
1 yellow onion, chopped
enough red wine/apple juice to cover the chicken in a sauce pan

Brown the onion until tender in the sauce pan. Add uncooked chicken breasts and cover with liquid. Simmer slowly until chicken is cooked through. Discard liquid. Cool chicken and chop into bite size pieces. Add the chicken to:

1 can condensed cream of celery soup
1 can condensed cream of chicken soup
1 can artichoke, chopped (not the marinated kind)
1/2 lb. Velveta cheese with jalapenos
1 can evaporated milk or an equal amount of half and half
2 1/2 cups chicken broth

Mix all ingredients together. Stir frequently until heated through. Watch the mixture does not burn on the bottom. Can be made or served warm out of a crockpot.

Bow Tie Pasta Salad

Dressing
1 cup oil
2/3 cup teriyaki sauce
2/3 cup cider vinegar
6 Tbls sugar
1/2 tsp salt
1/2 tsp pepper

Salad
2 cups cooked chicken (diced or shredded)
1 16 oz. box bow tie pasta (cooked al dente)
1 16 oz. package pre-washed spinach
6 oz. craisins
3 small cans mandarin oranges, drained
1 small bunch green onions, sliced fine using green tops
6 oz. honey roasted peanuts
1/3 cup roasted sunflower seeds (not too critical to the salad if left out)

Mix dressing ingredients and pour over cooked pasta. Marinate covered, overnight or several hours. An hour before serving, assemble salad. Can wait to add peanuts and sunflower seeds until time to serve so they don't get soggy.

To see Megan's version of is salad, click here.

Junior League Tarragon Chicken

1½ cups mayonnaise
1 cup finely chopped green onion
1/3 cup lemon juice
2 cloves garlic
2 tsp. dried tarragon

Mix above ingredients together the day ahead and allow flavors to mingle. Store in the refrigerator.

12 boneless skinless chicken breasts, (I cut in half or thirds if large)
1 package phyllo (fillo) dough, thaw both sleeves of dough
1 1/3 cups butter, melted
Parmesan cheese

Take out one sheet of the phyllo dough. Brush with butter. Lay another sheet of dough on top. Place the piece of chicken on the dough in the center of one side. Place 1 ½ tablespoons of the sauce on top of the chicken and fold the phyllo up into an envelope. Generously brush the top with butter and sprinkle with parmesan cheese. At this point, freeze them or bake on a cookie sheet. If freezing, wrap the cookie sheet well in saran wrap. Defrost for 3 hours before baking. Bake at 375 degrees for 25-35 minutes and the tops are golden brown.

Cook’s note: There is always sauce left over and more cannot be used or the dough is soggy. You may want to try cutting the sauce recipe down.

Chicken Corn Chowder

1 Tbsp margarine or butter

1 (8 oz) pkg sliced mushrooms

1/4 C flour

3 1/2 C 2 % milk

1 C chopped red potato

1/2 tsp dried thyme

1/2 tsp salt

1/4 tsp pepper

1 (16 oz) pkg frozen corn, thawed

1 1/2 C shredded cooked chicken breast

3 Tbsp chopped green onions, divided

Melt margarine in a large Dutch oven over medium-high heat.  Add the mushrooms, and saute for 3 minutes.  Stir in the flour.  Gradually add the milk, stirring with a whisk.  Add the potato, thyme, salt, pepper and corn.  Bring to a boil.  Stir in the shredded chicken and 2 Tbsp green onions.  Cover, reduce heat and simmer for 5 minutes.  Ladle the soup into bowls, and sprinkle with remaining green onions.

Chicken over Broccoli Casserole

Enough broccoli to cover the bottom of a 9x13 baking dish
4 Chicken breasts, cooked and pulled apart
2 C mayo
2 cans Cream of Chicken soup
juice of 2 lemons
curry, salt and pepper to taste

Layer broccoli in a 9x13 inch baking pan. Place chicken over the broccoli. Combine remaining ingredients to make a sauce. Pour the sauce over the chicken and broccoli.
Cook in a preheated 350 degree oven for approx 45 minutes or until bubbly.