Got Chicken?

• Low-fat and health, chicken provides protein, vitamin B6, niacin and trace mineral selenium. To cook, toss chicken breasts in a pot of water; bring the water to a boil, reduce heat and simmer for 30 to 45 minutes. Remove the chicken and let cool.

  Meanwhile, strain the water (it's now chicken broth, which is cheaper than canned broth for soups) into a container by placing a coffee filter in the bottom of a small colander. Chill the broth, then freeze in a container or sturdy Ziploc bag.

  Cube or shred the cooled chicken and freeze it in a Ziploc bags. When needed for a quick supper, defrost the frozen chicken in the microwave at 50-percent power.

Quick Chicken Recipes

• Chicken Salad:
  Defrosted cubed chicken
  
  Chopped onions
  Chopped celery
  Chopped pickles or sweet pickle relish
  Mayonnaise
  Salt and pepper

  Mix all of the ingredients together and season to taste. Make sandwiches on toasted buns or spread chicken salad atop salad greens and serve toasted, buttered buns on the side.

  Popcorn Chicken:
  Cubed chicken
  Chopped Vidalia onions
  2 tbsp. cooking oil
  1 tbsp. butter (for flavor)
  Salt and pepper

  Heat oil and butter in a skillet. Toss frozen chicken into hot oil; reduce heat and stir fry until chicken is thawed. Add onions and cook until the onions are soft and the chicken begins to brown. Season to taste. Serve alone with a side salad, as a hot wrap in a tortilla or over cooked noodles.

  Chicken-Broccoli Casserole (family-size dinner):
  1 package frozen broccoli spears
  1 can cream of concentrated chicken soup
  2 cups cubed or shredded chicken
  1 cup mayonnaise
  8 oz. of cheddar cheese
  Salt and pepper

  Heat the oven to 350 degrees F. Partially cook the broccoli according to package directions in the microwave. While the broccoli cooks, shred or cut the cheese into small cubes and mix well with 1 cup of mayonnaise, the cream of chicken soup concentrate and chicken (may still be frozen) in a mixing bowl. Cut up the partially cooked broccoli into smaller pieces and add to the chicken mixture. Season to taste. Pour all ingredients into a casserole dish and bake for 30 minutes, until bubbly and slightly browned. Serve with a side salad.