Cheesy Mexican Chicken

4 boneless, skinless chicken breasts

1 can cream of chicken soup

2 cups shredded cheddar cheese

½ cup milk

½ package taco seasoning (more if you like it spicy)

3 cups tortilla chips, slightly crushed

Put chicken in 9” x 13” baking dish. Mix soup, 1½ cups cheese, milk and seasoning together. Spoon over chicken. Top with chips. Cover and bake at 375° F for 35 minutes. Uncover. Top with remaining cheese and bake for 10 more minutes. Serve over rice.

Chicken Stir Fry

Broth:

1 cup chicken broth

1 tbl soy sauce

1 tbl corn starch

½ tsp ground ginger

¼ tsp crushed red pepper

4 cups cut up fresh veggies

2 cloves garlic, minced

¾ lb chicken, cut up

2 tbl oil (one for veggies—3 minutes—and one for chicken—4 minutes)

Stir together broth ingredients. Pour over combined veggies and chicken. Bring to boil and boil one minute.

Cabbage Salad

Salad:

2 cups cooked chicken

2 tbl sesame seeds, toasted

½ cup silver almonds, toasted

1 medium cabbage, sliced thin

3 or 4 green onions, chopped

2 packages chicken flavored Ramen noodles, uncooked and broken into bite-sized pieces

Dressing:

2 tbl sugar

2 tbl vinegar

½ cup olive oil

½ tsp pepper

2 packages Ramen flavoring (chicken)

Combine salad and dressing, preferably while chicken is still warm.