Honey Fried Chicken

shared by Dara P.
Simple and DELICIOUS!
Ingredients:
2 boneless chicken breasts
1 cup flour mixed with 1/4 cup cornstarch and seasoned with 1 T paprika, 1/2 T kosher salt and 1/4 tsp. pepper.
honey

Directions:
1. Dredge your chicken in honey, then dip in seasoned flour mixture
2. Repeat as many times as desired depending on how much breading you like or how crispy you want it to be
3. Let set for 20 minutes so the batter sticks.
4. Fry

Green Chilie Chicken Casserole

shared by Patty H.
(I just happened to stumble across this one. It is very, very tasty and easier than some similar recipes I have tried.)
Ingredients:
1 1/3 cups fat-free low sodium chicken broth
1 4oz. can chipped green chilies, drained
1 cup chopped onion
1 cup fat-free sour cream (one of our local stores now carries Smart Balance Sour Cream)
3/4 tsp. salt (or less if you are watching salt intake)
1/2 tsp. ground cumin
1/2 tsp. coarse ground pepper
2 10 1/2 oz. can condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced (I used 1/4 tsp. minced garlic flakes)
18 (6 inch) corn tortillas
4 cups cooked shredded chicken breast (about 1 pound)
2 cups (8 oz.) finely shredded cheese (I used shredded Mexican blend)

Directions:
1. Preheat oven to 350.
2. Prepare a 9x13 casserole dish by spraying it with cooking spray.
3. Combine first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
4. Spread 1 cup soup mixture in the bottom of the 9x13 pan. Arrange 6 tortillas over the soup mixture.
5. Top with 1/3 of chicken and 1/3 of cheese.
6. Repeat layers two times, ending with cheese
7. Spread remaining soup mixture over the cheese.
8. Bake for 30-35 minutes or until bubbly.