Chicken Artichoke Dip

2 chicken breasts, cooked and chopped
1 c. mayonnaise
1 c. grated Parmesan cheese
1 can artichoke hearts (not marinated), drained and chopped
1 clove garlic, pressed
fresh jalapeno, to taste
paprika

Combine first six ingredients; put into microwave-safe bowl. Dust with paprika. Microwave on HIGH 4-5 minutes or until bubbly and heated through. Serve with toasted French bread slices, tortilla chips, or crackers.

*This can also be baked in a 350 degree oven for 20 minutes.

*Good hot or cold; also great as a sandwich spread.

Chicken Spaghetti

3-4 chicken breasts, cooked and cut/torn into bite sized pieces
*chicken broth
1 pkg. spaghetti
1 rib celery, chopped
1 medium onion, chopped
1 small bell pepper, chopped
olive oil
salt & pepper
1 8-oz. pkg. fresh mushrooms, washed and sliced
1 8-oz. container light sour cream
1 can cream of mushroom soup
1 can cream of celery soup

Boil chicken; reserve broth. (*Add celery, onion, and bell pepper trimmings to water to flavor broth.)

While chicken is cooking, chop celery, onions, and bell pepper; slice mushrooms. Saute in olive oil until tender.

Remove chicken from broth; skim out trimmings. Cook spaghetti in broth according to package directions.

While spaghetti is cooking, cut up chicken. In a large bowl, mix sour cream, soups, seasonings, sauteed vegetables and chicken. Drain pasta; add to bowl and mix well.

This makes A LOT of chicken spaghetti, so be prepared to have leftovers - or invite someone over for dinner!