Chicken Tortilla Soup

1 chicken breast (yes, raw - let it cook with the soup and shred it at the end!)

1 (15 ounce) can crushed tomatoes
1 recipe "red enchilada sauce"
1 medium onion, chopped

1 can black beans
1 (4 ounce) can chopped green chilis
2 cloves garlic, minced
4-5 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 can corn corn
2 tablespoon chopped cilantro (or more if you'd like!)

1. place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn. cover, and cook on low setting for 6 to 8 hours or on High setting for 3 to 4 hours. shred chicken and stir in cilantro shortly before serving.

serve with crushed corn tortilla chips, sour cream and cheese. mmm....

Chicken enchiladas

Filling:
2 cans cream of mushroom soup
2 cans cream of chicken soup
½ can enchilada sauce (red)
1 small container of sour cream
1 cup cheddar cheese

Take 1/3 of filling and set aside for topping

Add 1 pound cooked diced chicken to the 2/3 mixture. Spoon into tortillas (usually makes 18 or so depending on how generous the spoonfuls are!). Put some filling from the “aside” bowl in pan (usually I use 2 pans). Place tortillas in pan(s) and top with the “aside” filling. Add more cheese to the top and the rest of the red enchilada sauce if you want more spice!

Bake for 30 minutes at 350 and serve with rice.

Santa Fe Soup

Ingredients: 1 can pinto beans 1 can black beans 1 can kidney beans in tomato sauce 1 can white corn 1 can petite diced tomatoes 1 can tomato and chilis - mild, medium, or hot 1 package taco seasoning 1 package ranch dressing mix, dry 1 pound ground beef, lean (or Shredded Chicken Breast or ground turkey can be used in place) Directions: Brown ground beef and drain fat. Drain black beans and rinse with cold water to remove black sauce. Combine all ingredients in Crock-Pot slow cooker and stir. Cook on Low setting for 6-7 hours, or on High for 2-3 hours. Garnish with sour cream and shredded cheese. For extra fun, eat with scoops tortilla chips in the place of a spoon. Enjoy! NOTE: If using this recipe for OAMC, I cook up the meat (beef, chicken or ground turkey) and freeze it in individual quart sized bags. When I make the soup I just dump it in along with all the canned goods. EASY! EASY! EASY!

Chicken Divan

2 lb pkgs. of frozen broccoli or fresh if you have it
2 cans cream of chicken soup
1 tsp lemon juice
½ cup shredded cheese (cheddar)
2 cups diced cooked chicken
1 cups mayonnaise
½ tsp curry powder
1 cup buttered breadcrumbs

Cook and drain broccoli. Arrange in bottom of a baking dish. Place diced chicken on top. Combine soup, mayonnaise, lemon juice, and curry powder. Pour over the chicken. Sprinkle cheese on top. Cover with buttered breadcrumbs. Bake at 350° 25-30 minutes.

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.

Mexican Chicken Haystacks

12-16-oz jar salsa (hot or mild, depending on taste)
2 10-oz cans cream of chicken soup
3 boneless/skinless chicken breasts, cut into small chunks or chopped
1 small onion, chopped
2 ½ cups shredded cheddar, Monterey Jack or Mexican blend
2 tsp taco seasoning
2 tbsp quick cooking tapioca granules (optional-helps thicken sauce)

Hot cooked rice

Toppings:
sour cream
olives
green onions
jalapenos
lime wedges
black beans
corn
salsa
crushed tortilla chips

Combine salsa, soup, raw chicken, onion, 1 cup of the cheese, taco seasoning, and tapioca granules in crock-pot.

Stir, then cook on high for 3 to 4 hours. (Due to raw chicken, it’s best not to cook on low setting).

Serve over hot rice, sprinkling with remaining cheese and other toppings.

Serves: 6

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.

Missionary Chicken

8-10 skinless chicken breasts
1 cup Swiss cheese, shredded
2 cans cream of chicken soup
1 soup can full of milk
1 box stove-top stuffing
1/3 – ½ cup melted butter
Green onions, (optional)

Place salt and peppered chicken breasts in 9X13 pan. Put slices of cheese on each piece. Mix soup and milk together and pour over chicken. Spread green onions over soup mixture if desired. Sprinkle stuffing over chicken. Drizzle melted butter over stuffing. Cover with foil. Make several slits in foil. Bake 1 hour at 350°. Uncover the last 15 minutes.

Hawaiian Haystacks

Sauce:

2 cans cream of chicken soup
1 c chicken broth
1 tsp parsley flakes
1/2 tsp salt
1/4 tsp basil
Toppings:

2-4 chicken breasts, cooked and cubed
chow mein noodles
2 cans pineapple tidbits
Green onions
3 Tomatoes
Celery
green pepper
Cheddar Cheese
4 C Rice, Cooked


Mix Soup with Milk until a gravy consistency. Add chicken. Serve buffet style with each ingredient in a different bowl so everyone can choose what they want on their individual haystack.

Chicken Cordon Bleu

Chicken Breasts
Ham
Swiss Cheese
Eggs
Bread Crumbs

Pound chicken flat until it is ¼ inch thick. Put ham and swiss cheese in the middle. Roll Chicken breasts and toothpick them closed. Dip in beaten eggs and roll in bread crumbs. Bake at 375° until done.

Sauce:
1 can cream of chicken soup
1 TBSP Butter
1 TBSP Flour
1 cup milk

Melt butter, add flour and milk. Simmer until slightly thickened. Add soup and season with salt and/or pepper as desired.

Chicken Enchilada Casserole

4 cooked chicken breasts, cubed
2 cans cream of chicken soup
1 cup sour cream
1 cup chopped onion
2 cans MILD green chili, chopped
Grated Cheddar Cheese
1 pkg. flour tortillas

Mix above ingredients together. Top each tortilla with cheese, chicken, and about 2-3 tbsp of soup mixture. Roll up and place in greased baking dish. Pour remaining soup mix on top, top that with grated cheese. Bake 350° for 30 minutes.

Chimichangas

6 Large Flour Tortillas
3 cups Mexican Meat Mix (thawed)
Vegetable Oil for frying
Shredded Lettuce
1 7-oz. Jar Salsa
2 tomatoes, chopped
1 cup Guacamole
½ pint sour cream


Warm tortillas in microwave for 30 seconds each. Heat Mexican meat mix in saucepan. Heat ½ inch oil to 400° in large skillet. Spread about ½ cup Mexican Meat Mix oaver lower 1/3 of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas with a toothpick. Fry 2 chimichangas 2 at a time in hot oil, about 2 minutes until golden and crisp. Drain on paper towels. Serve over a layer of shredded lettuce. Top with salsa, tomatoes, Guacamole and sour cream. Makes 6 chimichangas.

Mexican Meat Mix

5 lbs. Roast or 2 whole chickens
3 Tbsp. Shortening
3 Onions—chopped
1 (4-oz.) can chopped green chilies
2 jars salsa
¼ tsp. Garlic powder
4 Tbsp. Flour
4 tsp. Salt
1 tsp. Ground Cumin
Juices from roast or chicken


Cook roasts on 200° for several hours and shred meat (OR) boil whole chickens and take off meat. Set aside. Melt Shortening in large skillet. Add onions and green chilies. Sauté until soft. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices (about 1 cup) and shredded meat. Cook until thick. Cool. Put 3 cup portions in 1 quart freezer-safe containers. Mix will last up to 6 months. (Makes about 9 cups meat mix).

Cafe Rio Salad

Chicken Breast cubed and cooked in taco seasoning or Cafe Rio Sweet Chicken
1 recipe Cafe Rio Creamy Tomatillo Dressing
Salad
Tortilla Chips
Guacamole
Cheddar Cheese, Shredded
Salsa
Sour Cream

Layer and eat!

Chicken Pot Pie Casserole

2 Large Cans Chicken
1 lg. package frozen vegetables
6Tbsp. butter
½ cup flour
1tsp salt
2 cans chicken broth
1/2 C onion
3 cups cooked rice
2 cups shredded cheddar cheese

Spread rice in casserole dish. Put butter, flour and salt in pan and melt together. Slowly add chicken broth till it thickens (you won't use all the broth...you add until it thickens to the consistency of gravy). After it’s thick enough, add frozen vegetables (already cooked) into the broth then add chicken. Pour over rice. Top with cheese. Put in oven and cook at 400 for 15-20 mnutes.

Chicken Pot Pie

2 Large Cans Chicken
1 lg. package frozen vegetables
6Tbsp. butter
½ cup flour
1tsp salt
2 cans chicken broth
1/2 C onion

Make pie crust for double crust pie. Put butter, flour and salt in pan and melt together. Slowly add chicken broth till it thickens (you won't use all the broth...you add until it thickens to the consistency of gravy). After it’s thick enough, add frozen vegetables (already cooked) into the broth then add chicken. Pour into pie crust and put pastry top on. Put in oven and cook for about 40 minutes or freeze and cook in 350 oven for about 1-11/2 hours. Can also put into individual pastry shells.

Chicken Broccoli Pockets

Rhodes Rolls
Chicken breasts, cooked and diced

Cheddar Cheese
Chopped Broccoli

Thaw rolls enough to work with. Mix chicken, cheese and broccoli in a bowl. Stuff rolls with mixture and pinch closed. Freeze. Bake frozen rolls at 375° for 20-30 minutes.

Yummy Chicken Rolls

Rhodes Rolls
1 lg. Can Canned Chicken
2 Cans Cream of Chicken Soup
1 8oz. pkg. cream cheese
1 bunch of green onions
Seasonings to taste (Mrs. Dash Original Blend All season salt that is orange.)
Italian Bread Crumbs
Milk


Mix 1 can soup, cream cheese, green onions, chicken and seasoning to taste and set aside. Flatten 24 defrosted rolls and stuff with chicken mixture. Fold over and pinch closed. Put on greased cookie sheet. Bake at 350° for 20-30 minutes, until brown. While baking, mix remaining can of soup with milk to gravy consistency. Add seasonings to taste. When rolls have baked for 20-30 minutes, ladle soup gravy over rolls and sprinkle with Italian bread crumbs. Bake until topping is brown (20 minutes). Serve with remaining gravy. Enjoy! Yield: 24-30 chicken rolls.

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.