Boneless Buffalo Chicken

1/3 cup honey
1/3 cup ketchup
1/2 t. chili powder
1/8 t. cayenne pepper
4 t. soy sauce
2 t. hot pepper sauce
1 t. cider vinegar
1/8 t. ginger
1/8 t. cumin
4 boneless, skinless chicken breasts

Cut chicken into 1/2 inch strips.  Combine all ingredients except chicken and mix well.  Add chicken and toss to coat well.  Cover and refrigerate for at least 30 minutes to marinate.  Heat large skillet until hot.  With slotted spoon, remove chicken from marinade.  Cook and stir for 4 minutes.  Add the rest of the marinade and cook for 6-7 minutes more or until sauce thickens and chicken is no longer pink.  Stir frequently.

Options:  
Serve with ranch dressing. 
Use chili sauce instead of  ketchup, chili powder, and cayenne pepper.

(From a Piggly Wiggly grocery store flyer)

Creamy Chicken and Biscuits

1/2 cup onion, chopped
1 1/2 t. butter
2 cups cooked chicken, cubed
2 cups frozen mixed veggies
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese, divided
8 biscuits (see bread section for recipe)

Sauté onion in butter until tender.  Combine onion, soup, chicken, sour cream, and milk in medium bowl and mix well.  Pour into greased 11x7 baking dish.  Bake at 350 for 15 minutes.  Remove from oven.  Sprinkle with 3/4 cup cheese.  Arrange biscuits in single layer over top.  Sprinkle with remaining cheese.  Bake another 20 minutes until biscuits are golden brown and sauce is bubbly.

(Adapted from Grandma’s Kitchen Recipes)