Ingredients:
1 cup (4 ounces) shredded cheddar cheese, divided
1 unbaked pastry shell (9 inch)
1 cup diced cooked chicken
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
¼ cup finely chopped onion
2 eggs
¾ cup milk
¾ cup mayonnaise*
¼ teaspoon salt
â…› teaspoon pepper

Instructions:
Sprinkle ¼ cup cheese into the pastry shell. In a bowl, combine the chicken, ½ cup spinach, onion, and remaining cheese (save remaining spinach for another use) Spoon into pastry shell. In a bowl, whisk the eggs, milk, mayonnaise, salt and pepper; pour over the chicken mixture. Bake at 3500 for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.

Notes: * Do not use reduced fat or fat free mayonnaise for this recipe.

SemiTough

Ingredients:
4 tablespoons (1/2 stick butter)
2 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
¼ cup all-purpose flour
1 container (8 ounces) sliced button or small mushrooms
½ cup marsala wine
½ cup canned beef broth
¼ teaspoon salt
2 tablespoons chopped flat-leaf Italian parsley

Instructions:
Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until butter is melted. Meanwhile, coat chicken in flour; shake off excess. Working in batches if necessary to avoid crowding skillet, add chicken to skillet; sauté chicken over medium-high heat 4-6 minutes or until golden brown, turning once. Remove chicken from skillet. Add the mushrooms; sauté 2 minutes or until browned. Add the wine, ¼ cup beef broth and the salt to skillet; simmer for 2 minutes, scraping up any bits from bottom of skillet with a wooden spoon. Return chicken to skillet. Bring to a boil over high heat. Cover and reduce heat to low; simmer for 15 –20 minutes or until cooked through, basting occasionally. Remove chicken to serving platter and keep warm. Add the remaining beef broth to skillet. Bring to a boil; boil for 2 minutes. Remove skillet from heat. Stir in remaining 2 tablespoons butter until just incorporated. To serve, pour sauce over chicken and sprinkle with parsley.

SemiTough

Ingredients:
2 pounds pizza dough or 2 packages (12.7 ounces each) focaccia bread mix
1 cup honey-Dijon salad dressing
½ pound shredded pizza cheese blend
½ pound shredded cooked chicken
2 tablespoons grated Parmesan cheese
1 red onion, thinly sliced

Instructions:
Place oven rack in lowest position. Heat oven to 4500. Coat 14-inch pizza pan with cooking spray. Stretch and pat our pizza dough on prepared pan. Or prepare focaccia mix following package directions, omitting seasoning packet. Spread on pan; let rest as directed. Spread dressing over dough, leaving ½-inch border around edge. Sprinkle with half of pizza cheese. Scatter chicken over top. Sprinkle with remaining pizza cheese and the Parmesan. Top with onion rings. Bake on bottom rack in 4500 oven for 15 – 20 minutes or until top is bubbly and bottom is nicely browned. Let stand 10 minutes before slicing.

SemiTough

Ingredients:
1 tablespoon vegetable oil
¾ pound boneless, skinless chicken, cut into very thin strips
1 small onion, halved and thinly sliced
1 package (1 ounce) Lawry’s taco or chicken taco spices
½ cup water
10 flour tortillas (soft taco size)
2 cups shredded cheddar or Monterrey Jack cheese, divided

Instructions:
In a large skillet, heat oil. Add chicken and onion; cook over medium high heat for 7 minutes. Stir in taco spices and water; bring to boil. Reduce heat to low and cook, uncovered for 3 minutes. Spread 1 cup of mixture on five of the tortillas (spread out to edges) Divide cheese evenly and sprinkle over top of each meaty tortilla. Cover each with a second tortilla; brush lightly with water. Place on baking sheet; bake in 3500 oven for 5 minutes.

SemiTough

Ingredients:
2 cans (10 ounces each) Chunk White Chicken
1 cup Mahatma rice
½ cup sliced celery
½ cup each diced green onion, and green or red bell pepper
8 ounces fresh mushrooms, sliced
2 tablespoons vegetable oil
½ cup mayonnaise
1 can cream of chicken soup

Instructions:
Preheat oven to 3500. Prepare rice according to package directions. Set aside. Sauté celery, onions, peppers, and mushrooms in oil. Add remaining ingredients. Fold in rice. Pour into an oiled 1½-quart baking dish. Bake for 20 minutes. Serves 4.

SemiTough

Ingredients:
2-3 Cups chopped cooked chicken
1 (8-ounce) package linguine
¼ cup rice vinegar
¼ cup soy sauce
¼ cup dark sesame oil
1 teaspoon sugar
5 green onions, sliced
Toasted sesame seeds (optional)

Instructions:
Cook linguine according to package directions; drain and rinse linguine with cold water. Stir together vinegar and next 3 ingredients in a large bowl. Stir in linguine and onions and cooked chicken. Sprinkle with sesame seeds, if desired. Serve immediately.

SemiTough

Ingredients:
1 (8 ounce) package elbow macaroni
1 (13 ounce) bottle peppercorn-Ranch dressing
2½ cups chopped cooked chicken
1 (9-ounce) package frozen sweet peas, thawed
1 (2¼-ounce) can sliced ripe olives, drained
1 pint cherry tomatoes, halved
Salt to taste

Instructions:
Cook elbow macaroni according to package directions; drain and rinse with cold water. Stir together macaroni and remaining ingredients; chill at least 1 hour.

SemiTough