White Chicken Chili

INGREDIENTS

SAUTE TOGETHER UNTIL CHICKEN IS GOLDEN BROWN:
2-3 chicken breasts, cubed
1 med onion, chopped
1 1/2 tsp garlic powder
1 tbs oil

ADD AND THEN SIMMER UNCOVERED FOR 30 MINUTES:
3 15 oz cans great northern beans, drained and rinsed
1 14.5 oz can chicken broth
2 cans green chilies
1 tbs jalapenos
1 tsp salt
1 tsp cumin
1 tsp dried oregano
1/2 tsp black pepper

REMOVE FROM HEAT AND ADD:
1 cup sour cream
1 cup whipping cream

DIRECTIONS
1. Stir in and let sit for 5 minutes.
2. Serve with chips, sour cream, and cheese.

Courtesy of:Candi McMullin

Creamy Chicken Enchiladas

Ingredients:
2-3 chicken breasts, cooked and cubed ( i prefer to chop mine fine so I goes further and so I have chicken in every bite.
1 small onion, chopped
1 can (10-3/4 ounces) reduced-fat-sodium condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup (8 ounces) fat-free sour cream
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
1 cup (4 ounces) shredded reduced-fat Monterrey Jack cheese, divided
1 can chopped black olives (optional)

Directions:
1. In a skillet or saucepan coated with nonstick cooking spray, sauté onion until tender. Remove from the heat
2. Add soup, tomatoes, green chilies, sour cream, and ¾ cup cheddar cheese; mix well.
3. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken.
4. Roll up tightly.
5. Place seam side down in a 13-in. x 9-in. baking dish coated with non-stick cooking spray.
6. Top with remaining soup mixture; sprinkle with remaining cheeses.
7. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Turkey Roll Ups

2 cups cooked Chicken or Turkey
1 10 oz can cream of mushroom soup
2 stalks celery, chopped
¼ - ½ cup onion
Butter
Crescent rolls

1. Sautee onion and celery with butter until onion starts to become clear.
2. Mix in meat and soup.
3. Spoon onto crescent roll wedge. And then roll up wedges
4. Bake at 350 degrees for 15-20 minutes.

Bisquick Turkey or Chicken Pot Pie

1 can Cream of Chicken Soup
1 cup chopped turkey or chicken
½ bag frozen veggies (carrots, peas, beans)
½ bag frozen diced potatoes
Salt and pepper

Combine and pour into pie plate.

Mix:
1/2 cup Bisquick
3/4 cup milk
1 egg

Pour bisquick mixture over meat. Bake for 30 minutes at 400 degrees.

Bacon Wrapped Chicken

6 boneless, skinless chicken breasts
1 (8oz.) package cream cheese, softened
2 tbsp snipped chives
Pepper and Salt
12 slices of bacon
2 teas. Melted butter
¼ c bread crumbs
¼ teas paprika
¼- 1/2 c chopped broccoli

1. Preheat oven to 375 degrees.
2. Pound chicken to ½ inch thickness between 2 pieces of plastic wrap.
3. Spread cream cheese on chicken. Top with chives. Salt and Pepper. (If you want the broccoli…I chop real fine and then add it right now.)
4. Roll the chicken up and then wrap 2-3 pieces of bacon around the chicken to hold it tight.
5. Place rolls seam side down in a lightly greased baking dish. Bake for 35 minutes. Pour off drippings
6. Broil for 2-3 minutes on each side…watch close so they don’t burn
7. Mix melted butter and bread crumbs in a bowl. Sprinkle crumb mixture over rolls when done and then Top with paprika.

Hawaiin Haystacks

2 - 10 3/4 oz. cans cream of chicken soup
1 c. chicken broth
2 c. cubed Chicken
4 c. cooked long grain rice
9 1/2 oz. can chow mien noodles
3 med. tomatoes, sliced
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped green onion
20 oz. can pineapple chunks, drained
1 c. grated cheddar cheese
1/2 c. slivered almonds
1/2 c. coconut
2 oz. jar pimiento, drained and diced, if desired

Combine soup and chicken broth in a medium saucepan to make gravy. Stir to blend. Add Chicken. Simmer about 8 to 10 minutes, until heated through. On 8 individual serving plates, layer all ingredients. First stack rice, chow mien noodles, and chicken and gravy. Add tomatoes, celery, green pepper and green onion. Top this with pineapple chunks, grated cheddar cheese, and more chicken and gravy, if desired. Stack almonds, coconut and pimiento on top. Makes 8 servings.


This also works great in a crockpot.

Red Sauce Enchilada's

1 lb. Chicken or beef
- Cut into small pieces and simmer in water on low heat until it is not raw. Chop chicken up finely. Put in pan on low heat and toss with some taco seasoning until coated.

Dice:
2-3 Tomatoes
1 can Black olives
1 lg. Onion
1 Green pepper (optional)
1 lb. Shredded Monterrey Jack cheese

Sauce – mix in a bowl.
3 small cans Red Enchilada Sauce
16 oz. Sour cream
1 can Chilies

10 Tortilla shells

Directions:

1. Preheat oven to 350 degrees
2. Put 2 Cups of the sauce in the 9 x 13 pan and cover the bottom.
3. Lightly cover the inside of the tortilla shell with some sauce.
4. Layer a few pieces of meat and a few vegetables inside.
5. Wrap the shell up and put in the pan.
6. There should be some left over sauce, pour it over the enchiladas, so the top and sides are covered.
7. Sprinkle and left over veggies on top (this helps it look colorful)
8. Sprinkle the cheese on top.
9. Cover with tin foil. Bake 30-40 minutes or until hot and cheese is melted. Take tinfoil off after about 25 minutes.
Let stand about 5 minutes before eating