Chicken Salad Sandwiches

2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes (2 cups)
1/2 cup sliced almonds or (3/4 cup)
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream

Directions:
1- In a medium bowl, whip cream to soft peaks
2- Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

Vickie's Delicious Chicken Divan

1 lb fresh broccoli (cut into spears, steam or boil just a little and drain)
3 pounds cut up cooked chicken breasts (cook/ boil until chicken turns white with chicken flavoring)
2 cans Cambles condensed broccoli cheese soup
1/3 cup milk
1 cup shredded cheddar cheese
1/2 or 1 cup stove top stuffing
2-3 T melted butter

Preheat oven to 450

Spray Pam in a 2 quart casserole dish, arrange the cooked broccoli and chicken in the pan. Combine soup and milk in another bowl and poor it over the broccoli and chicken. Sprinkle cheese over the top. Combine the bread crumbs with the melted butter and sprinkle on top.

Cook 20 minutes until hot and bubbly! Serve with rice.

This is Ryans FAVORITE recipe made by his mom growing up. I love it, and my girls also enjoy this now.

Quick tip:
If you are trying to save more time, you can use frozen broccoli and just thaw it real quick in hot water, the chicken can replaced by 3 (5oz) cans of Swanson's Chicken breasts. Double this up and put in your freezer for a quick meal.

Kids Favorite Salmon Patties

Quick Chimichungas

Quick Chimichangas

1 lb ground round, chicken, fish or no meat at all. (Season to your liking ex: Beef with seasonal all salt.)
1 med onion
2 cloves garlic crushed
2 cups (8ox) 4 cheese MEX BLEND shredded cheese, divided
1 (16 oz) Can refried beans
1 (16 oz) can black beans drained
1(4.5oz) can chopped green chilies drained
½ cup picante sauce or salsa (I sometimes do a full cup)
12 (8in) tortillas
Extras: Salsa, sour cream, lettuce, guacamole
Cook first 3 ingredients in large skillet over med high heat. 8-10 minutes or until beef is no longer pink. Stirring into crumbles- drain
Stir in 1 ½ cups cheese, both beans, chilies, and salsa into beef mixture.
Place ¼ cup of beef mixture in center of each tortilla. Fold opposite sides of tortillas over filling, tucking sides in forming rectangles. Can secure with toothpicks.
Place on baking sheet; coat chimichangas with cooking spray.
Bake 425 for 8 minutes; turn chimichangas over spray again and bake 5 more minutes until crispy. Serve immediately with remaining cheese and desired toppings.
Christina note: I love this for a quick yummy meal, we usually have leftovers for Ry to take for lunch the next day. I usually save some beans and cheese out for the girls and roll them some smaller ones, since they do not like onions etc. This is also great for groups. If you are in a big hurry skip the toasting step, everything is already cooked. Enjoy!