Ingredients:

1 cup mayonnaise
1/4 cup orange juice
4 chicken breasts, boneless, skinless and thawed
2 cup pasta, any kind
1 cantaloupe, diced

Instructions:

Place the mayonnaise into a large mixing bowl.  Add the orange juice and mix together well being sure that the mixture becomes very smooth.  Cover and place in the refrigerator until ready to serve.  Set the oven on 375 degrees.  Place the chicken breast in a shallow baking pan.  Bake 25 minutes.  Chicken will be done when juices run clear when pierced with a fork.  Remove from the oven and allow cooling.  Once the chicken has cooled enough to work with, use a sharp knife to dice it into small chunks.  Cook the pasta as directed on the package.  Rinse with cool water and drain well.  Place the pasta into a large serving bowl.  Add the diced chicken and blend well.  Remove the orange juice mixture from the refrigerator and pour over the top of the pasta and chicken.  Use a rubber spatula to stir the ingredients together.  Add the cantaloupe and stir to incorporate.  Cover and refrigerate for up to 3 hours.  Salad should be cold when served. 

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4 baking potatoes
1 cup shredded Cheddar cheese, divided
3/4 cup sour cream
1 tablespoon buffalo style hot sauce
1 (24 ounce) package grilled chicken breast strips, diced
1/4 cup buffalo style hot sauce
1 tablespoon butter
3/4 teaspoon chili powder
Instructions:

Preheat oven to 425 degrees.  Wash and prick the potatoes. Wrap tightly in aluminum foil.  Place on a cookie sheet.  Bake 1 hour.  Potatoes should be tender.  Remove foil and cut potatoes in half lengthwise.  Spoon out the potato pulp being sure to leave the skins intact.  Place the pulp in a large mixing bowl.  Add 3/4 cup of cheese and sour cream to the pulp.  Stir to combine.  Add 1 tablespoon of buffalo sauce and mix well.  Refill the potato skins.  Top with the remaining cheese.  Place on the cookie sheet and bake at same temperature for about 7 minutes.  The cheese should be completely melted.  Cook the chicken according to package directions.  Once cooked add the butter, 1/4 cup of buffalo sauce and chili powder.  Stir to coat the chicken.  Add the chicken mixture to the top of the potatoes.  Serve with toppings such as chopped green onions, sour cream, hot sauce or Cheddar cheese.

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Ingredients:

½ C. margarine
Juice of one lemon
1 tsp. poultry seasoning
4 skinless boneless chicken breast halves
Fresh parsley

Directions:

1.  Melt margarine in a small saucepan.

2.  Add lemon juice and poultry seasoning. Mix well.

3.  Place chicken breasts in a greased ovenproof dish.

4.  Pour margarine mixture over top and bake at 350 degrees F. for one hour.

5.  Serve with lemon slices and fresh parsley.

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Ingredients:

2 pkgs. (10 oz.) frozen broccoli spears, slightly thawed.
6 cooked boneless skinless chicken breasts
Salt and pepper to taste
½ C. butter or margarine
1 (8 oz.) pkg. cream cheese
½ C. mayonnaise

Directions:

1.  Preheat oven to 350 degrees F.

2.  Place broccoli in a 9 x 13 inch casserole. Arrange chicken on broccoli. Sprinkle with salt and pepper.

3.  Melt butter or margarine in a medium skillet over medium heat. Stir in remaining ingredients. Heat, stirring frequently, until the cheese is melted and the mixture is smooth and creamy. Pour over chicken.

4.  Bake 35 minutes until bubbly and broccoli is tender crisp.

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