Chicken! Chicken! Chicken!

If you're growing weary of the same old chicken recipes, try these extremely easy and tasty dishes!

CHICKEN ENCHILADA DIP

1 lb. skinless, boneless chicken breast halves

1 (8 oz.) package cream cheese, softened

1 c. mayo

1 (8 oz.) package shredded cheddar cheese

1 (4 oz.) can diced green chile peppers

Boil chicken breasts until cooked through.

Cool and shred with hands into small pieces.

Mix cream cheese, mayo, cheddar, and peppers in a large bowl.

And chicken and mix well.

Transfer chicken mixture into medium baking dish.

Bake uncovered at 350 degrees for 30 minutes or until edges are brown.

Serve with Frito scoops or tortilla chips.

HERBED YOGURT CHICKEN

1 1/2 c. plain yogurt

1/4 cup lemon juice

1 t. onion salt

1 t. paprika

1 t. celery salt

1 t. Worcestershire sauce

1 (16 oz.) package herb stuffing mix

tad of melted butter

Combine yogurt and next 5 ingredients. Marinate chicken breasts in yogurt mixture overnight or at least 4 hours. Remove chicken and coat with herb stuffing mix. Place in shallow baking dish that has been sprayed with cooking spray. Bake at 350 degrees for 40 minutes. While hot, pour melted butter evenly over each breast (not too much or it gets too greasy).

From Food for Thought - Junior League of Birmingham cookbook

CHICKEN, SPINACH AND FETA

Heaping portion of spinach

Extra virgin olive oil

Lemon pepper, to taste

Handful of Rotisserie chicken

Feta cheese, to taste

Handful of walnuts, toasted

Craisins, to taste

Saute large amount of spinach in extra virgin olive oil until leaves are fully wilted, add lemon pepper to taste. Combine spinach, warm Rotisserie chicken, feta, walnuts and craisins. It's that simple. Enjoy!