Hawaiian Haystacks

1-2 cans Cream of Chicken Soup (add about half as much water as soup)
1 can cooked chicken (if you want to do it the easy way, or you can cook some frozen chicken breast)
grated cheddar cheese
chopped green onions
sliced black olives
shredded coconut
chow mein noodles
rice
spices to taste
cubed pineapple

This recipe isn't a very exact science. You can add pretty much however much of whatever you want. I cook our rice in a rice maker (you could also do minute rice in the microwave), cook the cream of chicken soup and chicken in a saucepan, and add oregano, onion powder, a little garlic powder, and/or whatever else I'm in the mood for. The chicken soup goes over the rice, and you add the cheese, chow mein noodles, veggies, coconut, and whatever else you want on top. YUM!

Chicken Enchiladas

2 cans of Cream of Chicken Soup (could substitute 1 can for Cream of Mushroom Soup)
1 pint sour cream (2 cups)
1 medium onion, chopped
2 1/4 oz. chopped olives (1/2 cup)
1- 4oz. can diced green chiles
4-6 boneless skinless chicken breasts
7-8 flour tortillas ripped into bite sized pieces
3/4 lb. grated cheese (Cheddar and Monterey Jack would be a good mix- just use what you have)

Preheat oven to 350* F. Grease the baking pan. Boil chicken until cooked all the way through. Cut into cubes. Mix the first 6 ingredients above in a bowl. Place half of the tortilla pieces in the bottom of the pan, then half of the chicken mixture, then half of the cheese, then repeat the layers. Bake for 45- 60 minutes uncovered (no foil or anything on top).
Serves 8-10 people.

Another Chicken Casserole

4 boneless, skinless chicken breasts
1- 8 oz. can water chestnuts (if desired)
1 chopped onion
1 can cream of chicken soup
1 c. Cornflake crumbs
1 c. mayonnaise

Boil chicken until tender; cut into small pieces. Combine in large bowl with remaining ingredients. Mix well. Pour mixture into a 9x13 baking pan; sprinkle some more Cornflake crumbs on top. Bake at 350* F for 1 hour.

Yummy, Easy Chicken Bake

Chicken pieces
Cream of Chicken Soup
1 package of powdered ranch dressing or garlic-herb dressing (I prefer the ranch)
1- 8 oz container of sour cream

Put the chicken in a baking pan, sprinkle the package of dressing mix all over the chicken, so it's covered on all sides, then put the cream of chicken soup over the chicken. You kinda have to stir the soup so that any of the dressing mix that's not on the chicken gets stirred up with the soup, or it burns. Then cover the pan in tinfoil (dull side facing out), and bake at 350 for at least an hour (if the chicken is frozen to start, it'll need a little longer). When it's cooked, shred the chicken, and mix in the sour cream with the chicken and soup mixture. Serve over rice or pasta.

Easy Mexican- Inspired Wraps

-1 can cooked chicken
-1 TBSP olive oil (could also use canola oil)
-assorted spices- i use garlic powder, onion powder, ground red pepper, chili powder, cumin, etc. (like 1/4- 1/2 tsp. or so of each one, depending on how much you like it)
-ranch dressing
-salsa
-tortillas
-cheese

Cook the chicken in a pan with the oil and spices, on medium for just a couple minutes (the chicken is already cooked) so it doesn't get dry. Add some ranch dressing and salsa (however much you want). Spoon the chicken into some tortillas, add some shredded cheese, and roll up. I like to put it back into the pan to let the tortilla get crispy. I also like to serve it with salsa, black beans and rice.

Jazzed Up Ramen Chicken Soup

Prepare 2 packages as directed on wrapper.

Add to the boiling water:

2 eggs--just crack them over the pot

1 small can of chicken including the broth/ or chicken left overs

1 green onion chopped.

Give the egg a few minutes to cook, and then cut through it with a sharp knife to make small pieces.
For a chinese soup, and soy sauce to taste.

This is kind of cheating cooking, but ramen is cheap, and fast, and jazzed up it tastes pretty good! Mom's Chinese noodles were similar but made with spaghetti noodles and real chicken and broth. This is 10 times faster!!

Easy Chicken Casserole

1 can	can mushroom soup
1 can	can cream of chicken soup
1 package	package onion soup mix, or 2 tablespoons dried onions
1 cup	rice
1 1/2 cup	milk
2-3 cups	cooked chicken (or canned)

Combine all ingredients in a large casserole dish. Add 1 tsp. rosemary and 1/2 tsp. seasoned pepper if using plain onions. Bake covered for 45 minutes at 350 degrees.

Easy Baked Chicken

12 oz.	box stuffing mix
4	chicken breasts
1 can	mushroom soup
1/3 cup	sour cream

Prepare stuffing as indicated on package. Place chicken in baking dish. Mix soup with sour cream and pour over chicken breasts. Top with stuffing, cover with foil. Bake at 375 for 35 minutes, or until chicken is white all the way through.
Serve with rice and a side dish of vegetables.