Ingredients:

• 1 cup buttermilk
• 1 cup all-purpose flour
• 2 tsp garlic salt
• 1 tsp black pepper
• Salt
• 1 (4-5 lb) whole cut up chicken
• 3 cups olive oil
• 1 – 2 cups milk

Directions:

Place buttermilk in a medium bowl. On a plate, mix together flour, garlic salt, black pepper and salt. Dip chicken in buttermilk and cover with flour mixture.

In a large skillet, heat oil. Place coated chicken in hot oil and brown on all sides. Reduce heat to medium-low and continue cooking, covered, until tender and internal temperature reaches desired temp. Remove chicken from skillet and drain on paper towels.

Discard all but 2 tablespoons of frying oil. Over low heat, stir in 2 – 3 tablespoons flour with salt and pepper. Stirring continuously, cook a minute or so. Stir in 1 – 2 cups milk, stirring constantly. Reduce heat to low and simmer, while stirring, for about 5 minutes or until thickened.

Ingredients:

• 10 tortilla shells
• onion
• Handful of jalapeño pepper, finely chopped
• 1 can cream of mushroom soup (Amy’s Soups)
• 1 can cream of chicken soup (Amy’s Soups)
• 4 cups Colby & Monterey jack cheese
• 1 8 oz container sour cream
• Cumin or Mexican seasoning – to taste
• 2-3 large chicken breasts – sliced

Directions:

Preheat oven to 350. Cook chicken (I like to boil mine). In skillet, saute onion in oil until transparent. To skillet, add the 3 cans of soup (do not dilute), sour cream, and cumin to taste. Simmer over low heat until creamy. Spoon two large spoonfuls of soup mixture to just cover the bottom of 9 x13 baking dish. Dice the chicken. Add chicken and jalapenos to the soup mixture. Take each tortilla and spoon out soup mixture to cover middle of tortilla. Add some cheese. Roll and place in baking dish until all tortillas are used. Pour remaining soup mixture over top of tortillas, sprinkle with remaining cheese. Cook at 350 degrees for approximately 30 minutes.

Ingredients:

Boil chicken until thoroughly cooked.  Cool and remove all meat from bone.

For dumplings:

• 1 ½ cup flour
• 1 tsp salt
• 1 ½ tsp baking powder
• 1 cup milk

Directions:

Mix all ingredients together and form dough.  If too sticky add a bit more flour.

Roll out thin and cut into strips.

Drop into boiling chicken broth and cook until done.

Add chicken and serve.

Ingredients:

Bake chicken breast until thoroughly cooked.  Cool and remove all meat from bone.

Cook pasta according to package.

Sauce:

• ½ cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated Parmesan cheese
• 1/8 tsp ground black pepper

Directions:

Melt butter in a medium, non-stick saucepan over medium heat.  Add cream cheese and garlic powder, stirring with wire whisk until smooth.  Add milk, a little at a time, whisking to smooth out lumps.  Stir in Parmesan and pepper.  Remove from heat when sauce reaches desired consistency.  Sauce will thicken rapidly, thin with milk if cooked too long.  Toss with hot pasta to serve.

Ingredients:

• 1 package chicken breasts – cubed
• 1/8 cup margarine
• Italian seasoning – to taste
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can Amy’s Organic condensed cream of chicken soup
• 1 lb package of organic pasta of your choice

Directions:

Put chicken, butter and Italian seasoning in a slow cooker.  Mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another ½ hour or until heated through and warm. Serve over warm pasta.