Recipes ala Mode

From: Joan Doudna

6 oz. pkg. corkscrew macaroni
3 cup diced cooked chicken
½ cup Italian dressing
½ cup mayonnaise
3 Tbs. lemon juice
1 Tbs. prepared mustard
¾ cup ripe olive wedges
1 cup diced cucumbers
1 cup celery, diced
¼ tsp. pepper
Salt to taste
1 med. Onion, finely chopped
Cook macaroni following pkg. direction. Mix cooked chicken & Italian dressing with hot macaroni. Cool. Blend mayo, lemon juice, & mustard & stir in chopped onions, olives cucumbers, celery & pepper. Add to macaroni mixture. Chill 2 hours or more. Serve in lettuce cups. Makes 8 servings.

From:  Vicky Williams

From:  Cynthia Hansen

Original date June 2007
From: Patricia Vance

6-8 chicken breasts or 1 whole chicken (cooked & deboned)
1 (8 oz) container sour cream
2 (10.5 oz) cans cream of chicken soup
1 full stack ritz crackers
2 tsp. poppy seeds

Shred cooked chicken and place in a 9 x 13 inch baking dish. Mix soup and sour cream; pour over chicken. Crush crackers and mix with poppy seeds. Sprinkle over chicken and coup. Bake at 350F for 30-40 minutes or until bubbly.

Original date May 2007
From: Lisha Bustos

1 1/2 lb. chicken breast
1/2 c. flour
4 tbsp. olive oil
2 cloves garlic, minced
1 c. chicken broth
1 1/2 tbsp. fresh lemon juice
2 tbsp. capers, rinsed
2 tbsp. parsley
2 tbsp. butter

Salt and pepper chicken breast, dip in flour. Heat 1 1/2 tablespoons oil until hot - not smoking. Cook chicken until browned on both sides and cooked through. Place in oven to keep warm. Put remaining oil in skillet and cook garlic apporimately 30 seconds. Add broth and stir over medium-high heat. Boil until broth in reduced to 3/4 cup. Stir in lemon juice, capers, and parsley. Salt and pepper to taste. Add butter and return chicken to skillet, heat until it warms through. Serve chicken over spaghetti noodles and drizzle sauce on top.

Original date January 2007
From: Carie Jackson

2 cans cream of chicken soup
2 can chicken broth
4-5 potatoes, peeled & diced
2 chicken breasts, cooked & diced
7 big green chilis or canned chili
2 (8 oz) pkg. cream cheese, softened
2 stalks celery
1 small onion
1+ c. milk

Boil chicken broth then add potatoes, celery and onion until celery is cooked. In crockpot add chicken, cream of chicken, cream cheese, chili and milk. Stir all together, then when chicken broth, potatoes, celery, and onions are cooked pour into crockpt and stir. **Makes a lot, may be frozen in smaller amounts for later use.**

Original date January 2007
From: Wendy Loch

4 boneless, skinless chicken breast halves, cubed
1 1/2 c. uncooked minute rice
1 1/4 c. milk
1 (10 oz) pkg. frozen chopped broccoli, thawed & drained
1/2 lb. velveeta cheese, cubed
1/2 c. miracle whip dressing

Heat oven to 350F. Mix all ingredients. Spoon into a 9 x 13 inch baking dish. Bake for 30 minutes or until chicken is cooked through. Serves 6

Original date November 2006
From Sariah Sunvison

3 boneless, skinless chicken breast halves
1 1/2 c. catsup
3 tbsp. brown sugar
1 tbsp. worcestershire sauce
1 tbsp. soy sauce
1 tbsp. cider vinegar
1 tsp. ground red pepper flakes
1/2 tsp. garlic powder
Brown rice

Mix all ingredients, except chicken and rice, together in crockpot. Add the chicken and toss to coat well. Cook on high 3-4 hours or 6-8 hours on low, until chicken is done. Shred and return to BBQ sauce. Serve over brown rice. **At this altitude the chicken doesn't seem to need any longer than three hours.**

Original date November 2006
From Tiffanie Hoover

1 1/2 lbs. boneless, skinless chicken breast
1 (8 oz) pkg. cream cheese, softened
1 (4 oz) can diced green chili, undrained
12 flour tortillas
1 can cream of chicken soup with herbs
1 c. sour cream
1 c. milk
2 c. shredded Colby Jack cheese
1 (2.25 oz) can sliced pitted rip olives, drained
Bottled green salsa, optional

Place chicken in large saucepan; add enough water to cover. Bring to a boil; reduce heat. Cover and simmer for 10-12 minutes or until chicken is no longer pink. Shred chicken into bite-sized pieces. Preheat oven to 350F. Combine chicken, cream cheese and chili peppers. Spoon about 1/3 cup mixture onto each tortilla near one edge; roll up. Place filled tortillas in a greased 3 quart baking dish. Bake, covered, about 45 minutes or until heated through. Unvoer and sprinkle with cheese and olives. Bake 1-2 minutes more or until cheese melts. Let stand 10 minutes before serving. Serve with green salsa, if desired.