Baked Sweet & Sour Chicken

chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinega
1 tbs soy sauce
1 tsp garlic salt

preheat oven to 325 degrees... rinse your chicken breasts in water and then cut into cubes.... season with salt and pepper to taste.... dip chicken into the cornstarch to coat then dip into the eggs...
heat 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through.... place  chicken in a 9x13 greased baking dish...
mix all of your sweet and sour sauce ingredients in a bowl with a whisk and pour evenly over the chicken.... 
bake for one hour  turning the chicken every 15 minutes.
ENJOY!!!

SOUR CREAM BACON CROCKPOT CHICKEN

8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour (all purpose or gluten free blend)
Salt and pepper to taste

Directions
Cook  bacon over medium-low heat until some of the fat is rendered and that the bacon is still pliable and not crisp... drain on paper towels... or don’t cook the bacon  first and proceed with the recipe....
wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot...combine condensed soups, sour cream, and flour and mix with wire whisk to blend.... pour over chicken....Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked...  remove the chicken and beat the sauce with a wire whisk so it is very well blended....pour sauce over chicken.

Serve over rice... couscous...or egg noodles...
ENJOY!!!

Chicken Pot Biscuit aka."Pie"

I  fixed  this  last  Sunday  for  dinner... very   simple  and  quick

 3  cut  up  cups left over  chicken
2-3 red potatoes  (I  use  them  unpeeled)  cut  up into  cubes
2-3  carrots   sliced  thin
1 small yellow onion
3 cups  chicken  broth
corn starch
1 can  ( Grands  type  flaky  biscuits)
simmer  chicken  in  broth
saute  onion  in  1 tablespoon  butter  or  margerine
par  boil  potatoes and  carrots in salted  water . ..   do  not  overcook
add  onions  and  drained potatoes and carrots  to chicken and broth... simmer 10 minutes
thicken  with  cornstarch  water  mixture ...
salt  and pepper  to taste
pour  into  shallow    casserole dish  sprayed  with cooking  spray (approximately 3 inch  high )
place  biscuits on top  and  bake  in preheated  400 degree oven  until  tops  are brown  and  bubbly  around  edges  of  biscuits

Chicken Crescent Roll Casserole

CHICKEN CRESCENT ROLL CASSEROLE

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup 18% table cream (or use whipping cream)
FILLING
4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder (optional)
1/3 cup onion, finely chopped (can use green onions)
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2 teaspoon ground black pepper (or to taste)
2-4 tablespoons mayonnaise or whipping cream
1-2 cup grated cheddar cheese (for topping)

directions
Set oven to 350°F.
Butter a casserole dish (any size to hold crescent rolls).
In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
Heat just until the cheese melts (do not boil).
For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
Season with seasoned salt or white and black pepper to taste.
Unroll the crescent rolls.
Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
Spoon a small amount of soup mixture on the bottom of the dish.
Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Apoonthe remaining sauce on top (you don’t have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
Bake for about 30 minutes.