• Chicken Pasta Parmigiana
• Chicken Enchiladas
• Chopstick Chicken
  

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Chicken Pasta Parmigiana

1 package Weaver Italian Patties
8 oz. pasta, cooked
1 jar (26 oz.) pasta sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees and bake Patties 15 to 20 minutes, turning once halfway through cooking. Cook pasta as directed on package and add to 1-1/2 quart shallow serving dish. Top pasta with three-fourths sauce and the Italian Patties. Drizzle with remaining sauce and sprinkle with grated cheese to cover the dish. Serve while hot.

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Chicken Enchiladas

4 Weaver Original Patties, cooked and chopped
4 cans cream of chicken soup
2 (4 oz.) cans of green chilies, chopped
1 pt. sour cream
2 cup Cheddar cheese, grated
1 large onion, chopped and sautéed
2 cup Monterey Jack cheese, grated
24 tortillas
Salt and pepper to taste
Black olives

Sautée onion in 1 tablespoon butter in large cooking pot; add chicken soup, chopped chilies, sour cream, salt and pepper. Combine cheeses. Spoon a heaping tablespoon of mixture, chicken and cheese in middle of tortilla and roll. Place in shallow baking dish. When all tortillas are filled and rolled, spread the remaining mixture and cheese on top. Bake at 350°F until bubbly, about 25 to 30 minutes. Garnish with black olives if desired.

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Chopstick Chicken

1 pkg. Weaver Chicken Nuggets
1/2 cup honey
2 Tablespoons vinegar
1 Tablespoon soy sauce
1/2 teaspoon ground ginger
4 servings cooked rice
1/4 cup each sliced water chestnuts and green onions

Prepare Chicken Nuggets as directed on package. Meanwhile, in saucepan, combine honey, vinegar, soy and ginger; heat and stir to blend. Mix rice with water chestnuts and onions; serve with chicken and sauce. (Sauce ingredients can be combined in microwave safe bowl. Cook in microwave oven on high power for 1 minute; stir to blend.)

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