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Chicken and Poultry

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Alice's Brocolli Chicken Prueff
Alice's Italian Herbed Chicken
Almond Chicken Crisp
Auntie Deneen's Grilled or Baked Beer Basted Cajun Chicken
Baked Cajun Chicken
Baked Chicken Chimichangas
Buffalo Wings
Chicken and Noodles
Chicken and Cheese Casserole
Chicken Breast Stroganoff
Chicken Breasts with Corn Salsa
Chicken Broccoli Divan
Chicken In Mushroom Gravy
Chicken Fricassee with Green Peppers and Tomatoes
Chicken Marsala
Chicken Pasta Salad
Chicken Pot Pie
Chicken Pot Pie
Chicken Pot Pie
Chicken Scallopine
Chicken Spaghetti
Chicken Tetrazinni
Chicken Veggie Packet
Complete Turkey and Dressing Dinner
Cottage Cheese Chicken Enchiladas
Crispy Oven-Fried Chicken
Chicken Dinner
Easy Chicken & Biscuits
Easy Chicken Fingers
Easy Chicken Santa Fe
Fruited Chicken Thighs
Garlic Roasted Chicken
Golden Crispy Chicken
Gooey Chicken Wings
Grandma's Country Chicken Cheddar Casserole
Greek Turkey Burgers
Grilled Chicken Caesar Wrap
Honolulu Country Club Hoisin Chicken
Hurry Curry Turkey
Italian Chicken Sandwiches
Low Fat Chicken Parmesan
Melanie's Crusty Chicken
Mexican Turkey Burgers
No-crust Curry Chicken Pot Pie
Pineapple-Grilled Chicken
Raspberry Chicken
Roast Sticky Chicken
Roasted Italian Chicken and Vegetables
Salsa Chicken
Sticky Chicken
Sticky Wings
Stuffed Chicken Breast
Swiss Chicken
Texas Butt Chicken
Turkey Cheese Puff Sandwich
Italian Chicken Sandwiches

8 large Hamburger Buns
8 ounces Monterey Jack Cheese -- sliced or shredded
8 small Chicken Breast, no skin, no bone, R-T-C -- PATTIES (precooked, breaded patties, usually 3-4 ounces each)
16 ounces Spaghetti Sauce
2 tablespoons Butter or Margarine

Open buns, and lightly spread with butter or margarine. Set aside. Slice or shred cheese, and set aside. Place spaghetti sauce in a shallow bowl, then dip each chicken patty into sauce, and place onto one opened, prepared bun. Top chicken patty with 1 ounce sliced or shredded cheese, and top with bun. Continue until all 8 sandwiches are complete. Wrap each sandwich in a napkin or paper towel, then place 4 sandwiches into a 1 gallon zip baggie.

Repeat with the other 4 sandwiches. Freeze for up to 6 months.

To serve: Place one sandwich into microwave, and cook on high heat for 1 - 2 minutes, or until warmed through.