Hannie P. Scott - Five Ingredient Cookbook

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Slice the cooked chicken tenders intothirds. 2. Sandwich 1 piece of chicken between twomini waffles and secure with a toothpick. 3. Serve with maple syrup.

Mix together the cream cheese, ranchdressing, hot sauce, and cheddar cheese in a slow cooker. 2. Place shredded chicken into the mixtureand combine. 3. Place the lid on the slow cooker and heaton high for 30 minutes-1 hour. 4.

Pour it into a serving dish when ready toserve. 5. This can be served with veggie slices,chips, crackers, etc.

Mix very well, until everything iscombined. 3. Cover and refrigerate for at least 2hours.

In a shallow dish, combine the flour withthe Cajun seasoning. 3. Place the beaten egg in a separate shallowdish. 4. Dip each chicken strip into the egg thenthe flour mixture until well coated. 5.

Place strips on the baking sheet and bakefor 18-20 minutes. Turn once halfway through cooking.

Once the chicken is cooked, drain off theliquid. 3. Add rest of the buffalo sauce and shredthe chicken with two forks. 4. Spoon the shredded chicken onto Hawaiianrolls, top with coleslaw mix, and serve.

Preheat your oven to 350 degrees F. 2. Place the chicken breasts in a shallowsquare baking pan. 3. Combine the butter, honey, mustard, andsalt in a small bowl. 4. 4.

Bake for 1 hour or to a minimal internaltemperature of 165 degrees F. Baste every 15 minutes whilebaking.

Place the chicken into a 9x13 baking dishand season with salt and pepper. 4. Pour the mustard mixture over thechicken. 5. Bake for 30-40 minutes or until theinternal temperature of the chicken reaches 165 degrees F.

Preheat your oven to 350 degrees and linea 9x13 baking dish with aluminum foil. 2. In a small bowl, mix together the Italiandressing mix and the brown sugar. 3. Place the chicken breasts between twosheets of wax or parchment paper and pound them until they arethin. 4.

Cut each chicken breast in half. 5. Dip each piece of chicken into the Italiandressing/sugar mixture and coat well. 6. Place the chicken into the baking pan. 7.

Sprinkle any remaining seasoning mixtureonto the chicken. 8. Bake for 20-30 minutes or until theinternal temp is 165 degrees F. Flip the chicken over after about15 minutes. 9.

Preheat your oven to 350 degrees F andspray a baking dish with non-stick spray. 2. Separate the crescent rolls and unrollthem onto a clean surface. 3. In a medium bowl, mix together the creamof chicken soup and milk. 4.

Place a spoonful of chicken and a spoonfulof cheese on the large part of each crescent roll. 5. Roll each crescent roll up and pinch theseal together. 6. Place each roll in the prepared bakingdish. 7.

Pour the soup mixture over the rolls. 8. Bake for 30 minutes.