Chicken Salad Panini

Chicken Salad Panini
http://www.kraftfoods.com/kf/recipes/RecipeDetail.htm?recipe_id=104889

Prep Time: 10 min
Total Time: 16 min
Makes: 4 servings, one sandwich each

2-1/2 cups chopped cooked chicken breast
1/4 cup KRAFT Mayo Light Mayonnaise
2 Tbsp. OSCAR MAYER Real Bacon Bits
2 Tbsp. thin green onion slices
2 Tbsp. KRAFT Light Ranch Reduced Fat Dressing
8 slices multigrain bread
1 tomato, cut into 8 thin slices
4 KRAFT DELI FRESH 2% Milk Reduced Fat Sharp Cheddar Cheese Slices

MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.

COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Kraft Kitchens Tips
Serving Suggestion:
Serve with a piece of fruit and CRYSTAL LIGHT Lemonade.

Jazz It Up:
Stir a little GREY POUPON Dijon Mustard into chicken salad mixture before spreading onto bread slices as directed.

Stove Top Easy Cheesy Chicken Bake

Here is a quick and easy casserole that my kids really like. I usually use Cream of Mushroom soup instead of the cream of chicken just because we like it better and I also use fresh broccoli
florets. You just need to make sure that they are small enough to cook all the way through when it’s baking. This is one of those recipes that I usually have everything on hand so if I’m in a rush I can throw it together really quick. I hope you enjoy it!! --Joy

Stove Top Easy Cheesy Chicken Bake

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, about 1-1/3 cups each

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 bag (14 oz.) frozen broccoli florets, thawed, drained
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
1-1/2 cups Shredded Cheddar Cheese

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside.

MIX chicken and broccoli in 13x9-inch baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.

BAKE 30 min. or until heated through.

Slow-Cooked Oriental Chicken

I love my slow-cooker. It's nice to put dinner together in the morning and not worry about it till meal time.

Slow-Cooked Oriental Chicken
1 broiler-fryer chicken cut-up (3-1/2 to 4 lbs.) I use chicken breasts & cut into
lg. strips
2 Tblsp. vegetable oil
1/3 cup soy sauce
2 Tablespoons brown sugar
2 Tblsp. water
1 garlic clove minced (optional)
1 tsp. ground ginger
In large skillet, brown chicken pieces in oil on both sides. Transfer to slow-cooker. Combine the remaining ingredients & pour over chicken. Cook on high 1 hr. Reduce heat to low & cook 4-5 hrs. longer.
Remove to platter and garnish with 1/4 C slivered almonds. I serve it with rice.

I hope this is something everyone will enjoy. I'm anxious to hear your comments.
Kayla

Beefy Biscuit Cups

Beefy Biscuit Cups
1 lb ground beef
1 jar (14-oz) spaghetti sauce
2 tubes (8-oz each) large refrigerated biscuits
1 cup (4-oz) shredded Cheddar cheese

In a skillet, brown beef; drain. Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or until heated through. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon 2 tablespoonfuls meat mixture into the center of each cup. Bake at 375 degrees for 15-17 minutes or until golden brown. Sprinkle with cheese; bake 3 minutes longer or until the cheese is melted. Makes 8 servings.