Instructions: Pour a small amount of the barbeque sauce into bottom of large baking dish.
Arrange chicken evenly spaced apart in dish.
Pour remaining barbeque sauce over chicken.
Distribute cut up veggies throughout.
Bake at 350 degrees F for 40 minutes.
*TIP: Sometimes fussy kids aren't fond of chicken and veggies just sitting on their plate.
If you shred the chicken and put it on a bun and add the veggies on the side, the dinner might be more appealing to your picky little one.
Season chicken with salt and pepper to your liking and grill until juices run clear and chicken is done.
Cut grilled chicken into chunks.
Boil water and cook noodles according to package directions.
Drain pasta and return to pot.
Add in the chicken, tomatoes, cheeses, parsley and butter.
Toss to coat and distribute ingredients evenly.
Mix together stuffing crumbs, season packet from stuffing mix, water and butter.
Put chicken in a greased baking dish and sprinkle lightly with paprika and pepper to your liking.
Use a small bowl to blend together milk and condensed soup and then pour it over the chicken.
Scatter stuffing on top of chicken.
Cover and bake at 375 degrees F for 35 minutes or until chicken is no longer pink and juices are clear.
NOTE:24 hour marinading required!
Add all ingredients, except the chicken breast, in a large shallow baking dish and stir until all the sugar has dissolved. Then add the chicken breasts and coat well.
Cover and keep in refrigerator for about 24 hours.
Once chilled, place the chicken and the marinade into a large heavy non-stick saucepan. Bring everything to a boil over medium heat.
Once it boils, reduce heat to lower, cover and simmer for about 15 minutes, occasionally stirring.
Once the chicken breasts are done (they are no longer pink in the center), remove the chicken to a shallow pan. Cover and keep warm in the warm oven.
Cook the marinade remaining in the saucepan on medium heat until it starts to turn syrupy. Stir constantly for about 8-10 minutes.
Place the chicken breasts back into the saucepan, coat thoroughly with the syrupy sauce and serve immediately with rice and vegetables.
Bake the chicken for 20 minutes at 350 degrees or just use leftover chicken.
Cook frozen peas according to package directions. (you can substitute a drained can of peas but the flavor isn't as good and the peas aren't as "green")
Chop and shred chicken.
Mix with cooked peas, mayo, grated carrot, and parsley.
Spread on crackers, bagels, pita shells, etc.
Add cheese and a salad for a complete lunch.
*TIP: Create your own homemade version of a Lunchable and send with your kids to school.