Crock Pot Enchiladas

I got this recipe from my sister-in-law. It's so easy!

• 2-4 chicken breasts (I usually go by one breast per person eating)
• 1 large bottle salsa
• 1/4-3/4 cup sour cream
• soft tortillas
• cheddar cheese

Place chicken breasts in crock pot. Pour bottle of salsa on top of chicken, just so it's barely covered. Cook on med./lo for 6-8 hours or on high for about 3 hours. Preheat oven to 350 degrees. Place chicken in a separate bowl and shred. Mix in sour cream and some of the salsa from the crock pot (you decide). Place some of the chicken mixture into a tortilla, sprinkle some cheese on top and fold up. Place in baking dish folded side down so that it won't unfold. Continue until mixture is gone. Pour some of the salsa/sauce over the tortillas, sprinkle top with cheese. Cook in oven for 10 minutes!

Penne Pasta

This is one of my favorites!

• 3 Tbsp. butter
• 1 Tbsp. olive oil
• 1 clove garlic, finely chopped
• 1 small onion chopped
• 1/4 cup chopped ham
• 2 chicken breasts, cubed
• 1/2 cup white grape juice
• 1/2 cup whipping cream
• 1 small can sliced black olives
• 1 Tbsp. chopped gresh parsley
• 1/2 tsp. pepper
• 1 lb (16 oz.) penne pasta
• 2 Tbsp. grated parmesan cheese

Heat butter and oil in skillet over medium-high heat. Saute garlic and onion in butter and olive oil mixture. Stir in ham and chicken. Cook, stirring occasionally, until chicken is brown. Stir in grape juice. Heat over high heat until hot. Stir in whipping cream, olives, parsley, and papper. Heat to boiling, reduce heat. Simmer, uncovered, for 30 minutes, stirring frequently, until thickened. Cook penne as directed on package. Mix penne and cream mixture; top with cheese.

Easy chicken cordon bleu

Got this one from the same magazine.

4 boneless, skinless chicken breast halves
4 slices of thin sliced smoked ham
2 C stove-top stuffing mix for chicken (I just use the whole box)
1 can cream of chicken
1 T grey poupon dijon mustard
1 C shredded mozzarella cheese (it calls for Swiss cheese but we're not big fans of that)

1.) Preheat oven to 400 degrees. Prepare stuffing mix as directed.

2.) Place chicken in 9x13" baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with prepared stuffing.

3.) Bake for 25 minutes, or until chicken is cooked through. Sprinkle with cheese. Bake an additional 5 minutes, or until cheese is melted.

Grilled Bruschetta Chicken

I got this out of a Kraft Foods Magazine and it is one of our new favorites. Tastes like it's from a restaurant, yummy! =) Also, we don't have a grill so we just use the grill plate on top of our stove, works just as good.

4 small boneless, skinless chicen breast halves
1/4 C sun-dried tomato dressing, divided
1 med. tomato, finely chopped
1/2 C shredded mozzarella cheese
1/4 C chopped basil or 1 t dried basil leaves

1.) Place large sheet of heavy-duty foil over half of the grill plate; preheat grill to medium heat. Pour 2 T of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken. Refrigerate for 10 minutes. Remove chicken from marinade and discard bag/marinade.

2.) Grill chicken on uncovered side of grill for 6 minutes. Meanwhile, combine tomatoes, cheese, basil and remaining 2 T of dressing.

3.) Turn chicken over; place cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooled through. Serve with angel hair pasta.

Chicken or Turkey Tetrazini

Yummy!

Cream sauce:
½ stick marg.
2 tbl flour
1 cup milk

Other ingredients:
1 can cream of chicken or mushroom soup
2 cups grated cheddar cheese (1 in sauce, 1 for later)
½ tsp. garlic powder
Slivered almonds
Parmesan cheese
8 oz. spaghetti cooked
2 cups chicken or turkey, cooked and cubed

Make cream sauce; add soup, garlic, chicken or turkey & 1-cup cheese. When thickened, layer spaghetti, cream sauce, and cheese in buttered casserole dish. End with the cheese and top with almonds and sprinkle with Parmesan cheese.

Chicken Roll-Ups

This recipe is from my mother-in-law and is my husband's favorite.

4 cups boiled chicken breast, cubed or shredded

8 oz. cream cheese

1/8 tsp. pepper

onion salt to taste

2 packages crescent rolls

1/4 cup melted butter/margarine

1 1/2 cups bread crumbs

1 can cream of chicken or mushroom soup thinned with milk to gravy consistency

Mix cream cheese and seasonin, add chicken. Put a small amount of chicken mixture in crescent roll dough. Roll up and seal edges. Roll each roll-up in maragarine /butter and bread crumbs. Place in cookie sheet. Bake at 400 degrees for 15-20 minutes. Heat up cream of chicken/milk mixture and serve as gravy over roll-ups.

Chicken Stuffing Skillet

1 Tbsp butter or margarine

4 boneless chicken bre ast (halves)

1 box chicken flavored stuffing mix

1 can cream of celery soup

1/2 cup milk

1/2 cup shredded cheddar cheese

Heat butter in skillet. Add chicken and cook 12 to 15 minutes or until done. Remove chicken. Prepare stuffing in skillet according to package directions, let stand two minutes. Top stuffing with chicken. Mix soup and milk and pour over chicken and suffing. Sprinkle with cheese. Cover and heat through.

Serves 4

Chicken Cordon Bleu Casserole

1-2 pounds chicken nuggets
8 oz. swiss cheese, cubed
8 oz. ham, diced
1 can cream of chicken soup
1 C milk

Place nuggets as the bottom layer of a baking dish. Add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 C milk. Mix well and pour over the rest of ingredients in the dish. Bake at 350 for 30 minutes.

Chicken Green Bean Casserole

1/2 C Miracle Whip (or Mayo)
1 can chicken
1 can Cream of Celery soup
1 pkg Uncle Ben's Long grain & Wild rice
1 Can of Durkee french fried onions
1 Can french cut green beans

Cook Rice according to package directions. In a large bowl mix green beans with half of the juice, soup, miracle whip, and chicken. Blend well. Once the rice is finished, add it to the bowl mix. Put in an 8x8 pan and sprinkle onions all over the top (we LOVE these!) Bake at 350 degrees for 25-30 minutes.

(this is great for turkey leftovers and also freezes well--just don't freeze with onions!)

Red Chicken Enchiladas

3 skinless, boneless chicken breasts
1 onion, chopped
1/2 pint (8oz) sour cream
1 C shredded cheddar cheese
1 T dried parsley
1/2 t dried oregano
1/2 t ground black pepper
1/2 t salt (optional)
1 (15oz) can tomato sauce
1 T chili powder (less if you can't handle the spice.... or if you are nursing like me =(
1/3 C chopped green bell peppers
1 clove garlic, minced
6-8 10" flour tortillas
1 (12oz) jar taco sauce
3/4 C shredded cheddar cheese
chopped olives (optional)

1.) Preheat oven to 350 degrees
2.) Cook chicken over medium heat. Add the onion, sour cream, cheddar cheese, parsley, oregano, and ground black pepper.
3.) When cheese melts, stir in salt, tomato sauce, chili powder, green peppers, and garlic.
4.) Fill tortillas. Roll and put in baking dish seam side down. Cover with taco sauce and cheese. Bake uncovered in the preheated oven for 20 minutes.

Yuuuuuuuuuuuuum!!!

PF Changs, Chang's Spicy Chicken

Tastes just like the real thing!

Sauce:
2 t vegetable oil
2 T chopped garlic (3-4 cloves)
3 T chopped green onions, about 3 onions (optional) We like green peppers and carrots instead.
1 C pineapple juice
2 T chili sauce w/ garlic
2 T white distilled vinegar
4 t granulated sugar
1 t soy sauce
2 T water
1/2 t cornstarch

1 C vegetable oil
2 chicken breast fillets
1/3 C cornstarch

Serve with rice.

Creamy Chicken Enchiladas

This is hands down the best green enchilada recipe I have had! The cream cheese makes it sooo good!!!

3 boneless skinless chicken breasts, cooked and shredded
2 cans green chilies
8oz pkg. cream cheese, cut into strips
1/2 jar salsa verde, divided (we like things "saucy" so we use 2 jars!)
1/2 can black beans
1/2 can refried beans (we like to use the whole can)
6 flour tortillas
shredded mozzarella cheese

1.) In large skillet, warm shredded chicken and cream cheese until cheese is melted. Add green chilies and salsa verde until desired consistency and heat.
2.) In another pan, warm beans combined and add a little salsa verde.
3.) Place a little chicken mixture and bean mixture in each tortilla. Roll up. Place seam side down in bakind dish. Cover with salsa verde sauce and shredded cheese.
4.) Bake at 350 for 15-20 minutes until heated through and cheese is melted.

Crockpot Italian Chicken

2-4 chicken Breasts
8oz pkg. cream cheese
1 can cream of chicken soup
1 pkt. zesty italian seasoning (in salad dressing aisle)

Put cream cheese and soup in crockpot. Heat and mix together. Then, add the italian seasoning packet. Mix. Put chicken in and cover. Cook on low for 5-6 hours or on high for 3-4 hours. Serve with rice.

Very easy! You can just throw all of the stuff in there too, if you are lazy like me! =) Still turns out fine!