Chicken (or Turkey) a la King

As requested, here is an old stand-by of mine for leftover chicken or turkey.

Chicken - You can use either fresh chicken or leftover.  If you use fresh chicken, cut it in bite size pieces and cook in Olive oil, stirring to lightly brown it.  Cook for about 5 minutes.  Then add the vegetables and saute for a few minutes until they are the right crispness.

If you are using left over chicken, start by sauteing the vegetables and wait to add the chicken when the vegetables are almost cooked.

Vegetables = You can use a variety of vegetables.  If you are pressed for time, you can use a bag of frozen mixed vegetables and just add them to the cooked fresh chicken or cook in some water and then add to the chicken.

Vegetables I like to use: Celery, peppers, broccoli, cauliflower, green beans, peas, carrots, corn, onion.

After you have the chicken and vegetables together, add a can of cream of mushroom soup, sour cream, garlic salt, parsley, (basil is also a good flavor) and salt and pepper to taste.  Heat it all together and serve over noodles or rice.

Dijon Chicken

This is a chicken dish I created for a quick dinner one night.  I was trying to think of a way to prepare chicken without breading and this came into my mind.  After rave reviews, I think it is a keeper!

Dijon Chicken

3 pounds chicken tenders (about that)
1/4 cup olive oil
1/8 cup red wine vinegar
1/8 cup dijon mustard
1 teaspoon salt
1 tablespoons chives
1 tablespoon parsley flakes
1 teaspoon McCormick Herb Garden spice mix
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Place the chicken in a bowl.  Mix all the other ingredients with a wire whisk in another small bowl.  Pour this over the chicken and either stir with a spoon or mix with your hands if you don't mind the feel of the raw chicken.  Place it all in a "zip-lock" bag and refrigerate for at least one hour.  Place in a baking pan and bake for 35-40 minutes at 350º F.