Busy week? Turn to chicken for dinner

May is here and with it comes a full calendar. We have our nephew, Nathaniel Kinsey, graduating from Central High School on Sunday. This exciting time also comes with band concerts, awards programs, baccalaureate and wonderful family gatherings. It is such an exciting time for the family as we celebrate his successes and accomplishments. We are so proud of him and wish him well and all our best as he begins a whole new stage of his life.

With busy schedules, chicken is always a good menu item because it cooks quickly and provides needed protein to carry us through long hours between meals. Enjoy all of these chicken recipes on your menus in the days to come.

Onion Topped Chicken

4 boneless chicken breast halves

4 medium potatoes, peeled and halved

Baby carrots, if desired

1 can cream of chicken soup

1 cup sour cream

1 can (2.8 ounces) French Fried onions

Place chicken in a greased 9-inch square pan. Arrange potatoes, and carrots if desired, around chicken. Combine soup and sour cream. Spread over chicken. Bake uncovered at 350 degrees for 1 hour and 15 minutes. Sprinkle with onions. Bake 10 minutes longer. Yield: 4 servings.

Crispy Parmesan Chicken

4 boneless chicken breasts

2 eggs

3/4 cup Parmesan cheese

3/4 cup crushed Ritz crackers

2 tablespoons oil

Flatten breasts to 1/4-inch thick. Beat eggs in shallow bowl. Combine Parmesan cheese and cracker crumbs in another bowl. Dip chicken in eggs, then coat with crumb mixture. Cook 2-3 minutes per side or until juices run clear.

Oh So Good Chicken

1 green pepper, cut into strips

4 chicken breasts cut into 1-inch strips

1 tablespoon butter

2 cups cooked rice

1/3 cup sour cream

16 ounces Chi Chi's prepared salsa

1 cup shredded Colby cheese

Saute green pepper and chicken in butter or oil until lightly browned, about 5 minutes. Spread the rice in a 7-by-11-inch greased pan. Top with peppers and chicken. Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese. Bake at 350 degrees for 25-30 minutes.

Chicken Tetrazzini

This creamy chicken-noodle casserole is really convenient for a weeknight dinner.

6 ounces fettuccine

2 teaspoons canola oil

3 stalks leek, finely chopped, then soaked in cold water to eliminate gritty sand

6 ounces button mushrooms, quartered

1 teaspoon fresh rosemary, chopped

3 tablespoons all-purpose flour

3 cups chicken broth, defatted

1/2 cup 1 percent milk

2 cups cooked chicken breast halves, cubed

Fresh lemon juice, to taste

Salt, to taste

Fresh ground pepper, to taste

1/2 cup Parmesan cheese, grated

1/4 cup fine dry breadcrumbs

1 lemon zest, grated

1 tablespoon fresh parsley, finely chopped

Preheat oven to 425 degrees. Lightly oil a 3-quart baking dish or coat it with nonstick spray. Cook fettuccine in boiling salted water until al dente, about 8 minutes. Drain and refresh under cold running water. Drain and set aside.

Meanwhile, in a large skillet, heat oil over medium heat. Add leeks and cook, stirring until lightly browned, 6 to 8 minutes. Add mushrooms and 1/2 teaspoon rosemary; cook, stirring until softened, about 5 minutes. Add flour and cook, stirring, for 1 minute. Add chicken broth and milk; bring to a boil, stirring until slightly thickened, about 4 minutes more. Remove form heat and stir in chicken. Season with lemon juice, salt and pepper. Gently mix reserved fettuccine into chicken mixture and spoon into prepared baking dish. In a small bowl, combine Parmesan, breadcrumbs, lemon zest, parsley and remaining 1/2 teaspoon rosemary. Season with salt and pepper. Sprinkle mixture over the casserole. (The casserole will keep, covered, in the refrigerator for up to 2 days.) Bake casserole for 20 to 30 minutes, or until bubbling. Let stand for 5 minutes before serving.

Chicken Cordon Bleu Casserole

2 pounds boneless chicken breast

1/2 cup seasoned bread crumbs

1 egg

1/2 cup milk

8 ounces Swiss cheese, cubed

8 ounces ham, diced

10 ounce can cream of chicken soup

1 cup milk

Cut chicken into chunks. Beat egg with 1/2 cup milk; dip chicken in egg and milk mixture, then into bread crumbs, coating well. Brown in a little oil until golden brown. Place chunks in baking dish, add Swiss cheese and ham. Mix cream of chicken soup with 1 cup milk; mix well and pour over all. Bake about 30 minutes at 350 degrees or until bubbly.

Mandarin Chicken Breasts

This is a good weight Watchers recipe; 5 points.

4 (5 ounce) chicken breasts (skinless and boneless)

1 envelope dry onion soup mix

1 (8 ounce) can pineapple chunks, undrained

1 (11 ounce) can mandarin oranges, undrained

On stove top over low heat, brown chicken breasts in nonstick skillet sprayed with Pam. Combine onion soup mix, pineapple chunks and mandarin oranges. Pour over chicken breasts. Simmer for 30 to 40 minutes or until chicken is done. Makes 4 servings.

Curry Chicken Pot Pie

4 cups frozen vegetable mix, peas, carrots

1 to 2 tablespoons canola oil

3 tablespoons butter

1 cup chopped onion

1 cup chopped celery

1 1/2 cups low sodium chicken broth

1/2 cup milk

3 tablespoons flour

1 teaspoon curry powder

2 tablespoons dried parsley

1 teaspoon salt

1/2 teaspoon fresh ground pepper

2 cups cubed cooked chicken (good way to use leftover turkey, too)

1 package puff pastry

Preheat oven to 400 degrees. Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown. In a saute pan, heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

Once again I am all out of room, so I wish you a wonderful week, and until next time, happy cooking.