Creamy Ranch Chicken

Creamy Ranch Chicken
adapted from Better Homes and Garden's Quick and Easy Recipes via Stephanie's Kitchen
serves about 4


6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles(I used egg noodles)
1 tablespoon finely shredded Parmesan cheese


1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
4. Serve the chicken over the noodles. Sprinkle with Parmesan cheese. Enjoy!

Yummy Mexican Chicken Casserole That Melts in Your Mouth!

1 10-oz. Can Enchilada Sauce (the red kind)
9 oz. Chicken Breast Strips Seasoned with Southwest Spices
1 8-oz. Container Sour Cream
1/2 Cup Sliced Green Onion
1 TBSP Taco Seasoning Mix
8 Corn Tortillas Cut in Half
4 Cups Shredded Colby Jack or Cheddar Cheese
2 Cups Tortilla Chips
1 Cup Chopped Tomato
2 TBSP Ripe Olives Cut Up

Heat oven to 375. Spray 9X13 dish with cooking spray. Pour 1/4 cup enchilada sauce into dish and spread around so it covers the bottom of the dish. In a large bowl mix the remaining enchilada sauce, chicken, sour cream, 1/4 cup of the onions and the taco seasoning mix. Arrange 8 tortilla halves over the sauce in the bottom of the dish. Spoon 1/2 of the chicken mixture over the tortillas. Sprinkle with 1 cup of cheese. Repeat layers and cover with foil.

Bake for 30-35 minutes. Uncover, layer tortilla chips, tomatoes, olives and remaining green onions and rest of the cheese on top. Bake uncovered for 5 minutes or until cheese is melted. Garnish with tomato and onions and cheese.

YUM YUM!!!!

**To use for OAMC, I make the chicken mixture sauce and freeze in a ziploc bag. I put that bag together with the corn tortillas in a larger ziploc bag and freeze. To make, thaw the sauce, layer as directed and bake.

Chicken Monterey (Chiles)

Boneless skinless chicken breasts
2 tsp. BBQ sauce (Bulls Eye is good)
4 slices well crisped bacon
¼ c. Monterey jack and cheddar cheese blend

Pound chicken breast until somewhat flattened and season with salt and pepper. Spray pam or use olive oil in skillet to cook chicken until done. Transfer chicken to serving plate. Top chicken breasts with BBQ sauce, bacon, and cheese. Broil chicken breast in over or melt cheese in microwave. Sprinkle with small amount of cold chopped tomatoes and chives.

French Dip Sandwiches

1 Roast
2 Cans Beef Consommé
Hoagie Buns

Put Roast in Crock-pot. Pour consommé’ over top of roast. Cover and cook on low heat 8-10 hours. Remove Roast and save juice. Shred meat with a fork. Put in Hoagie Buns and use excess juice for dipping.

Sunday Roast

1 3-5 lb. Roast
2 cans Cream of Mushroom soup
1 can water
1 packet Onion Soup Mix

Stir soup, water and soup mix and pour over roast in a greased crock pot. Cook until Roast is done. Use Soup mixture as gravy. (You may want to add potatoes and carrots to crock pot as well).

Brian's Papas Con Juevos

Potato Crowns
Scrambled Eggs
Cheddar Cheese, shredded

Tortillas
Salsa
Put Potato Crowns in Skillet and brown with butter. Chop them up as they cook. Add scrambled eggs, salt, pepper, garlic powder, onion powder, etc. to taste. Add Cheese and roll in tortillas. Serve with Salsa.

Chicken and Rice

4 Boneless, skinless chicken breasts
1 can cream of chicken soup
1 1/3 cups water
2 cups uncooked minute rice
Mrs. Dash, orange season salt, to taste
Olive Oil


Brown chicken breasts in olive oil until cooked through. (Season to taste). Remove from pan. Drain excess oil. Mix soup and water in pan and heat until boiling. Add uncooked rice and stir. Heat until rice is cooked through. Serve with reserved chicken. ( You can also put the uncooked ingredients in a casserole dish, cover, and bake in the oven at 375 for 45 minutes.)

Chicken Stuffing Bake

1 cup water
¼ cup butter or margarine
1 pkg. Stuffing
1 can cream of chicken soup
½ cup mayonnaise
1/3 cup milk
2 cups diced, cooked chicken
2 stalks celery, chopped
Cheese (optional)

Heat water and butter to boiling. IN a large bowl, pour hot water mixture over stuffing mix; toss and mix well. Pat half of the stuffing mixture into a 12X8 baking dish. Stir souop, mayonnaise, milk, chicken, celery, vegetable and seasoning until mixed well. Spoon evenly over stuffing mixture in baking dish; top with remaining stuffing mixture. Bake at 400° for 30 minutes or until heated through. Sprinkle with cheese. Bake 5 minutes more until cheese is melted. Makes 6 servings.

Spinach Casserole

2 cups cooked rice
1 small can spinach
1 small container cottage cheese
1 ½ cups Shredded Cheddar cheese
1 lb. Mozzerella cheese, shredded


Press rice into 9X13 pan. Mix spinach, cheddar cheese, and cottage cheese in sauce pan and heat until bubbly. Spread over rice. Top with shredded cheese and bake until cheese is melted and golden brown.

Macaroni and Cheese

Macaroni Noodles or small Shell Noodles
Cheddar Cheese,
Mozzarella cheese (optional)
Romano cheese (optional)
Minced Onion
Salt
Pepper
Garlic Bread Powder
1 Cup Milk
2 Tbsp. Flour
2 Tbsp. Butter

Cook Macaroni. Drain. Layer Noodles and cheese(s). On top of each layer of cheese, sprinkle minced onions, salt, pepper, and garlic bread powder. On top of the last layer of cheese, add the sauce (melt butter and flour--add milk, salt and pepper and cook until milk starts to get the consistency of gravy). Cook at 400° for 20 minutes.

Bacon, Egg, and Cheese Bagels

1 package bacon
2 eggs/sandwich
Cheddar Cheese
Bagels--Fresh or Frozen.

Cook eggs and bacon. Layer, Bacon, Eggs and Cheese on a bagel and toast in the oven. Serve with Pancakes or Fruit Salad.

Breakfast Casserole

1 lb. Maple Sausage or bacon, cooked
1 pkg. Frozen Hash Browns
Onions
8 Eggs--scrambled slighlty
2 1/2 cups Cheese, divided
1 can cream of chicken soup

Cook the sausage. Mix in Potatoes, onions, cheese and eggs. Put in Casserole dish and top with cheese. Cook at 375° for 20-30 minutes. Serve with pancakes, toast, or alone.

BBQ Chicken

4-6 Chicken Breasts (or whatever you need to feed your family)
1 bottle BBQ Sauce

Dump in a ziploc bag and freeze. When ready to bake, put in refrigerator overnight. As the chicken thaws, it marinates.

To Bake, either put in a crockpot on low for 6-8 hours or bake @ 375* for 30-40 minutes in a casserole dish.