Chicken Spaghetti Bake

2-3 lbs boneless chicken
1 package spaghetti, 12oz
1 package Velveeta (cubed), 16oz
1 can cream of chicken soup, 10oz
1 can evaporated milk, 12oz
2 cups chicken broth
1/2 teaspoon celery seed
1 cup French fried onions


Boil chicken in a large stock pot for 40 minutes or until cooked through. Remove chicken from water and set aside to let cool. Keep the water boiling and add spaghetti noodles, cook according to package directions (usually 7-9 minutes). Drain noodles and return to pot. Pour in chicken stock, cream of chicken soup, evaporated milk, celery seed and cubed Velveeta cheese. Stirring occasionally, simmer over medium-low heat until cheese is completely melted. Cube chicken and add to pot. Pour mixture into a large, greased baking dish. Bake at 350 degrees for 30 minutes, sprinkle French fried onions on top of dish and continue cooking an additional 15 minutes. Serve warm.

Catalina Chicken

4 large boneless chicken breasts
1 16 oz bottle Catalina salad dressing
1 package dry onion soup mix
1 8 oz can pineapple chunks or tidbits, half of juice reserved

Arrange chicken in a lightly greased casserole dish. Sprinkle chicken with dry onion soup mix. Mix together Catalina dressing, pineapple and half of pineapple juice. Pour mixture over chicken. Cover with foil and bake at 350 degrees for 30 minutes, remove foil and continue cooking for an additional 15 minutes or until chicken is cooked through.

Baked Maple Chicken

2-3 lbs boneless chicken breasts
1/4 cup butter, melted
1/2 cup Pure Maple Syrup
1/4 teaspoon dried sage
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2 teaspoons lemon juice
2 tablespoons water
1 medium onion, sliced

Place chicken pieces in a greased 9x13 baking dish. Mix all other ingredients except onion and pour evenly over chicken. Arrange onion slices over chicken breasts and cover dish with foil. Bake at 400 degrees for 20 minutes, uncover and continue cooking an additional 30 minutes or until chicken is cooked through, basting occasionally