PREP 10 mins COOK: 40mins

INGREDIENTS:
Supermarket Roast Chicken or
4 Chicken Fillets diced and cooked through
½ Celery, chopped
4 Rashers Bacon, chopped
1 small Onion, chopped
1 can Cream of Chicken Soup or
any other Creamy Based Soup of choice

Pull apart the chicken into bite sized pieces. Saute the celery, onion and bacon until soft.

Put everything into a casserole dish and into the oven, for about 40 mins, no need to add water, as the soup makes the sauce. Serve with whatever you like, but it's really nice with rice.

PREP & COOK: 15 minutes

Serves 4. Cooked BBQ chickens can be purchased for as little as $6 each (two for $12)

INGREDIENTS:
1 cooked BBQ Chicken
1 teaspoon Oil
1 Onion, chopped
1 Carrot, sliced (optional)
1 cup fresh Beans (optional)
1 tablespoon Curry Powder
1 tin Chicken and Vegetable Soup (any chicken based soup will do)

Fry chopped onion in oil until transparent. Add curry powder and fry for 1 minute. Pour in the soup and heat through.

Meanwhile, boil or steam carrot and beans until nearly cooked (optional).

Pull all the meat off the cooked chicken and place pieces into a microwave dish. Pour the soup mix and vegetables over the chicken and mix. Cover and cook in the microwave on high for 4 minutes.

Serve with green vegetables, rice or toast.

PREP: 5 mins COOK: 1 hour
MARINADE: 5 minutes −12 hours

This recipe is very tender, easy to do and not too spicy for the kids.

INGREDIENTS:
4 Medium sized Chicken Breasts
   (or enough to feed the family)
2 teaspoons Mild Mustard
2 teaspoons Garlic, crushed or minced
4 tablespoons Worcestershire Sauce

1. Mix mustard, garlic and worcestershire sauce together in a cup.
2. In a zip lock bag place the chicken breasts and pour in the marinade.
3. Let sit for as little as 5 minutes or up to 12 hours in the fridge.

4. Preheat oven to 160ºC.
5. Wrap the chicken in individual parcels of foil and place them on a baking tray. Bake for about 60 minutes or until chicken is cooked through.

PREP & COOK: 25mins

INGREDIENTS:
4 cups uncooked Pasta - spirals or anything you have.
1 Onion, chopped
3 rashers Bacon, chopped
1 lg or 2 small Chicken Breasts, chopped
2 teaspoons Parsley (fresh if available)
1 teaspoons of Basil (fresh if available)
Pepper
1 or 2 cloves Garlic, crushed
150mls Cream
1 cup of grated Parmesan/Tasty Cheese

Boil Pasta until cooked. Meanwhile, heat frypan and cook Onion and Bacon until nearly cooked. Add Chicken pieces and fry until brown.

Add Parsley, Basil, Pepper and Garlic. Fry on medium low heat for one minute. Turn heat down then add Cream and half the Cheese and mix through to heat.

Serve Pasta then spoon mixture over the top and sprinkle with remaining grated cheese.

PREP: 10 mins COOK: 50mins

INGREDIENTS:
10 Chicken Drumsticks (with skin removed)
2 Packets of French Onion Soup Mix
1 Can of Coke
Olive Oil
1 tablespoon of Cornflour

Place drumsticks and one packet of the soup mix in a large bowl, roll drumsticks around until completely coated. Brown drumsticks in olive oil in a non-stick pan pr around 10 minutes.Place in large casserole dish.

Mix together can of coke, cornflour and remaining packet of french onion soup (the coke mixture browns into a delicious caramel).

Pour coke and soup mix over chicken drumsticks, and bake for 30-40 mins, or until golden brown!

Serve with mash or chips and a salad.

WARNING: Make sure your oven dish is deep to prevent overflow.

PREP: 5mins COOK: 15 minutes

INGREDIENTS:
Chicken Breasts or Thighs (or you can also use Turkey or Pork)
Char Sui sauce (you can use any thick Aisan sauce)
Garlic

Break off a piece of aluminium foil and make a 'baking dish' by scrunching the corners in and place on the grill rack. This makes cleaning the grill very easy if at all and the chicken bastes in the juices and stays tender.

Use a sharp knife to stab the chicken and rub the garlic over and into the meat. Place the chicken in the foil and push under grill till it heats up.

Place a spoonful of the Chinese sauce on top of each piece of meat and spread. Be careful you don't contaminate the jar of sauce between spoonfuls.

Grill on medium high heat until chicken is cooked through.

PREP: 5mins COOK: 1 hour

INGREDIENTS:
1 kg Chicken, chopped
1 packet French Onion Soup
450grams Apricot Nectar
1 teaspoon Salt
¼ teaspoon Pepper

Combine all ingredients in oven dish. Cover and cook for 1 hour or until chicken is tender. Serve with rice.

PREP & COOK: 20 mins

INGREDIENTS
1 cup Broccoli Florets
½ cup fresh Beans
1 large Carrot, sliced
1 tablespoon Oil
500grams Chicken (or Pork, Beef)
1 Onion, chopped
2 tablespoons of Oyster Sauce (or your choice of flavour)
1 teaspoon Chicken Stock dissolved in
¼ cup Water

Check the packet of Hokkien Noodles for instructions for preparation.
Steam Broccoli, Cauliflour and Carrot until firm but nearly cooked.
Heat Oil in wok/frying pan on medium high. Add Onion and Beef (Pork or Chicken) and cook until brown. Add noodles, vegetables and Oyster sauce and stir fry for 1 minute.

PREP & COOKING: 30 mins

4 Small Chicken Breasts
1 Onion, finely chopped
2 teaspoons Chicken Stock powder
2 teaspoons Garlic, crushed
1½ tablespoons Wholegrain Mustard
1 cup Hot Water
½ cup Cream or Evaporated Milk

Heat a little oil in a fry pan on low heat. Cook Chicken Breasts slowly until nearly cooked through. Pour in Hot Water, Chicken Stock, Garlic and Mustard. Simmer for 5 minutes. Add Cream or Evaporated Milk. Stir and let the sauce thicken. Serve with rice.

PREP: 15 mins COOK: 10 minutes

INGREDIENTS:
1 Onion, chopped
500gram Chicken (thighs, breasts or even leftovers)
1 tin chopped Tomatoes
½ teaspoon Cumin powder (optional)
1 teaspoon Mixed Herbs (optional)
1 cup grated Cheese
Tortilla bread (6–8)

1. Preheat oven to 180°C (160°C fan forced).
2. Heat a little oil in a frying pan and brown the onion then add the chicken and brown.
4. Add canned tomatoes, and simmer for 5 minutes.
5. Spoon the chicken mixture down the middle of the tortilla bread. Fold the tortilla into tubes and place them in an oven dish. Make sure the overlapped side is facing down, so it can’t open.
6. Sprinkle with grated cheese and bake in the oven for 10 minutes or until the cheese is melted.
Serve with salad or vegetables, or just by themselves.

PREP & COOK: 30mins

INGREDIENTS:
1 packet Chicken Tenders (frozen) or 3 Chicken Schnizels
Lettuce, sliced
Tomato, chopped
Carrot, grated
Mayonnaise
Sweet Chilli Sauce
Tortilla bread

Bake Chicken Tenders in the oven (as per instructions on packet OR cook Chicken Schnizels in frypan with a little oil.

Chop up the cooked chicken. Assemble onto the tortilla bread with the salad and whatever sauces you like then wrap.

NOTE: You can buy the Tortilla bread in bulk and freeze the remainder for next time.

PREP: 10mins COOKING: 15 mins

INGREDIENTS
4 Chicken Breasts, sliced chunky or whole
¼ cup Sesame Seeds
½ cup Honey
½ cup Soy Sauce
1 tablespoon Sesame Oil
1 teaspoon crushed/chopped Ginger
1 teaspoon crushed Garlic
¼ teaspoon Pepper

Combine everything (except the Chicken) in a bowl and mix. Add Chicken and coat. If desired, leave this to marinade for up to 12 hours in the fridge.

Remove chicken from sauce and place on grill and cook for 10 to 15 minutes (turning once). Baste while cooking with remaining marinade. Serve with Pasta or Rice and Vegetables.

PREP: 5mins COOK: 40mins

INGREDIENTS:
500grams Chicken pieces
1/3 cup Tomato Sauce
1/3 cup Golden Syrup
1/3 cup Soy Sauce

Preheat oven to 180°C. Separate chicken into serving sizes and place onto a greased oven dish. Combine sauces and pour over chicken pieces. Bake uncovered for 40 minutes turning every 15 minutes or until chicken is cooked through.

PREP: 5mins COOK: 1hour (approximately)

An easy, moist and scrumptious meal perfect for summer.

INGREDIENTS:
One whole chook
1 can Beer or Coke
1 teaspoon Garlic

Preheat BBQ to 180°C. Open beer or coke can and add Garlic to the can. Shove the can(open side up) into the chicken. Stand the chicken upright on the BBQ and close the lid. Bake until cooked.

NOTE: Make sure your potatoes are not over the top of a flame or they will burn. Alternatively, wrap your vegetables in foil.

PREP & COOK: 30mins
This recipe has a more subtle flavour than the one above.

INGREDIENTS:
4 Vol au Vent pastry cases
2 tablespoons Sour Cream
1 teaspoon Chicken Stock
1½ cups Chicken, chopped
Salt & Pepper
½ tin of Asparagus(optional)
½ cup grated Cheese(optional)

White sauce:
2 teaspoons Butter
2 teaspoons Flour
1 cup Milk

Preheat oven to 180°C. Meanwhile, heat oil in frying pan and cook chopped chicken over medium heat.

White Sauce
Melt butter or margarine in small saucepan. Take off heat and add flour and mix until smooth. Return to heat until it starts bubbling then remove from heat. Add milk gradually mixing it in. Return to heat and stir until sauce thickens (do not boil).

Remove saucepan from heat and add Sour Cream, Chicken Stock, Salt, Pepper and cooked Chicken. Stir until combined.
Fill Vol au Vent cases with mixture then lay asparagus over the top. Sprinkle with cheese then bake in the oven for 20 minutes.

INGREDIENTS:
600grams Chicken Mince
1 bunch Coriander (approx. 6 tablespoons), chopped
½ Onion, finely chopped
4 tablespoons Sweet Chilli Sauce
4 sheets Puff Pastry

Preheat oven to 200°C. In a medium bowl mix chicken mince, coriander, onion and sweet chilli sauce. Lay out pastry sheets and create lines of mince. Fold over pastry, cut into portions and place on a greased oven tray at least 2cm apart. Brush with a little milk. Bake for 40 minutes or until brown and crispy.

PREP & COOK: 35mins

INGREDIENTS:
500grams Chicken Breasts
Flour
SAUCE
10 Button Mushrooms, sliced (optional)
1 small Onion, diced
1 tablespoon Tomato Paste (plus 1 teaspoon extra)
Pepper
½ cup Cream

Heat 1 teaspoon oil in frying pan on medium heat. Add ¼ teaspoon of Tomato Paste to oil. Dust Chicken Breasts in Flour and add to frying pan. Cook chicken through slowly.

SAUCE
Meanwhile, heat 1 teaspoon oil in saucepan on medium heat. Add Mushrooms and Onion and sauté. Mix in Tomato Paste and Pepper and leave on low heat until chicken is cooked. Add Cream to mushroom mix and heat (do not boil).

Place chicken on plate and pour sauce over the top. Serve with rice or pasta and vegetables.

INGREDIENTS:
1 tablespoon Butter or Margarine
1 Onion, chopped
Chicken Breasts, cut to bite size pieces
Cream of Chicken Soup, can
Herbs or Curry Powder (optional)
Salt & Pepper

In a frying pan, melt Butter or Margarine. Add Chicken and Onion and cook. Add tin of Cream of Chicken Soup and stir. Simmer for 5 minutes.

NOTE: If it is too thick add a little milk and stir well. This can be served on top of rice or pasta.

PREP: 5mins COOK: 45 minutes

INGREDIENTS:
1 Chicken (about size 16)
1 pkt French Onion Soup mix or Bacon and Onion
1 Ovenbag

Thaw chicken completely. Place in bag with soup mix and shake to cover. Microwave on High for 15 mins, turn over and cook for another 15 mins. Stand for 15mins.

Times may vary according to size of chicken.

PREP: 15mins Cook: 10mins
Makes about 16 chicken nuggets.

INGREDIENTS
2 Chicken Breasts
2 tablespoons Barbecue, Tomato or Sweet Chilli sauce (optional)
3 Eggs
½ cup Flour
1 cup Breadcrumbs
½ cup Oil

Chop Chicken Breast into bite/nugget size pieces. Set out 4 bowls and add to individual bowls the Sauce, lightly beaten Eggs, Flour and Breadcrumbs. Dip Chicken Breasts in the sauce then the flour, making sure you cover to the edges. Dip chicken into the egg then the breadcrumb mix.

Heat oil in a non-stick frying pan and shallow fry nuggets until cooked through.

PREP: 5mins Cook: 20mins
Makes about 16 chicken nuggets.

INGREDIENTS
2 Chicken Breasts
3 tablespoons Mayonnaise
1 cup Breadcrumbs

Preheat oven to 200°C. Chop chicken breasts into bite/nugget size pieces. Set out 2 bowls and add mayonnaise to one bowl and breadcrumbs to the other.

Dip Chicken Breasts in the mayonnaise then the breadcrumbs. Place on an oven proof tray and bake for 20 minutes (flip them after 10 minutes).

PREP: 15mins Cook: 10mins

INGREDIENTS
4 Chicken Breasts, tenderised
½ cup Flour
2 Eggs, lightly beaten
1 cup Breadcrumbs
1 teaspoon Chicken Powdered Stock
1 teaspoon Mixed Herbs
Salt and Pepper

Set out 3 bowls and add Flour, Eggs and Breadcrumbs to each bowl. Stir into the breadcrumbs the Chicken Powdered Stock, Mixed Herbs and Salt. Dip Chicken Breasts into flour first making sure you cover to the edges. Dip chicken into the egg then the breadcrumb mix.

Heat oil in a non-stick frying pan and cook chicken schnitzels on medium heat until cooked through.