Salsa Chicken Fiesta

1 1/3 cup baking mix
1/4 cup water
2 eggs
2 1/2 cups shredded cheddar cheese
6 large boneless skinless chicken breasts, cut into 1/2 inch pieces
1 jar thick and chunky salsa

Sour Cream, if desired
Ground red pepper (cayenne) if desired
1. Heat over 400 degrees. Spray 13x9 inch baking dish with cooking spray. In medium bowl, stir in baking mix, water and eggs; spread in pan. Sprinkle with 2 cups of the cheese.
2. In 12-in nonstick skillet, cook chicken over medium-high heat, stirring frequently, until no longer pink; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
3. Bake about 25 to 30 minutes or until edges are dark golden brown. Sprinkle with remaining 1/2 cup cheese. Bake about 2 minutes longer or until cheese is melted; loosen from sides of pan. Top each serving with a dollop of sour cream; sprinkle with ground red pepper.

Slow Cooker Chicken and Dumplings

1 1/2 pounds skinless, boneless chicken breasts, cut into 1 inch pieces
2 medium Yukon Gold potatoes, cut into 1 inch pieces
2 cups whole baby carrots
2 stalks celery, sliced
2 (10.75 oz) cans condensed cream of chicken soup
1 cup water
1 tsp dried thyme leaves, crushed
1/4 tsp black pepper
2 cups baking mix
2/3 cup milk

1. Place the chicken, potatoes, carrots and celery into a 6 quart slow cooker
2. Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and vegetables.
3. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through.
4. Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to HIGH. Tilt the lid to vent and cook for 30 minutes or until the dumplings are cooked in the center

Chicken Nuggets

3 Tablespoons Oil
3 Tablespoons Cornstarch
1 Beaten Egg White
Chicken cut into chunks
1-2 Sticks Margarine

Beat egg white until stiff and then add oil and cornstarch

Beat together until it has a mayonnaise consistency

Roll each piece of chicken in mixture and fry in margarine.

Chicken Stuffed Shells

Boil Chicken,Cool, Cut into small pieces
2 Boxes Stove Top Stuffing (Prepared according to directions on package)
1 Box Shells ( Cook and Cool)
1/4 Cup Miracle Whip
2 Cans Cream of Chicken Soup
2 Cans Milk (use soup cans)
Shredded Cheddar Cheese

Mix chicken, stuffing and miracle whip together.
Mix cream of chicken soup with milk

Stuff Chicken mixture into shells.
Layer Shells and then top with soup
Sprinkle top with shredded cheddar cheese.

Bake 45 min at 350 degrees

Awesome Chicken

Makes 4 Servings

2 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup
1 Cup Salsa
4 (6 oz) boneless chicken breast

Mix first 4 ingredients
Spray baking dish with non stick cooking spray
Place Chicken in dish
Cover with Sauce
Bake 350 degrees for 1 hour

1 Serving is 3 Points on Weight Watchers

Buffalo Wings

4 pounds chicken wings
Salt and pepper
1/4 cup butter
1/4 cup hot pepper sauce
1 tablespoon white vinegar

Sprinkle chicken wings with salt and pepper. Load wings into fryer in one layer. Do not overfill basket. Fry wings at 360 degrees for 15-20 minutes or until golden brown. Transfer to paper towels to drain. In small saucepan, melt butter, stir in hot sauce and vinegar. Pour over wings and toss to coat wings thoroughly. Serve with your favorite dressing.