Chicken Enchiladas

Ingredients

4 skinless, boneless chicken breast halves
1 onion, chopped
1 cup sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper 1/2 teaspoon salt (optional)
1 (10 ounce) can enchilada sauce 1/2
1 tablespoon chili powder
1 small can diced green chiles
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar salsa
3/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, enchilada sauce, chili powder, green chiles and garlic.

3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with salsa and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Yummiest Chicken Salad

Ingredients

4 cups cubed, cooked chicken breast
1 cup mayonnaise
1 teaspoon paprika
1 teaspoon seasoning salt
A few dashes poultry seasoning
A few dashes garlic powder
1 cups dried cranberries
1 cup chopped celery
2 green onions, chopped
1 cup toasted chopped pecans
ground black pepper to taste

Directions

1. In a medium bowl, mix together mayonnaise with paprika, seasoned salt, poultry seasoning, and garlic powder. Blend in dried cranberries, celery, green onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

I love this with Whole Wheat Ritz!

Cheesy Chicken Tortolleni Bake

Ingredients
Pasta Mixture:1/2 cup Chopped onion
1 tsp Olive oil
1 Garlic clove, pressed
1 jar White Alfredo pasta sauce (16 oz.)
2 Pkgs refrigerated cheese-filled regular or spinach tortellini (9 oz each pkg)
1 1/2 cups Cubed cooked chicken
1 cup Milk
1 cup Water
1 cup Frozen peas
1/4 tsp Ground black pepper
2 tbsp Snipped fresh basil leaves or 1 tsp dried basil leaves

Crumb Topping:1/4 cup Grated fresh Parmesan cheese (1 oz)
2 tbsp Butter or margarine
1 cup Fresh bread crumbs

Preparation1. Preheat oven to 400F.
2. For pasta mixture, chop onion with Food Chopper
3. In 4 qt. Casserole, heat oil over medium-high heat; add onion and garlic pressed with Garlic Press. Cook and stir 2-3 minutes or until onion is tender.
4. Stir in pasta sauce, tortellini, chicken, milk, water, peas, and black pepper. Heat until mixture just comes to a boil; remove from heat.
5. Stir basil into pasta mixture
6. For crumb topping, grate Parmesan cheese. Place butter in microwave on HIGH 30-45 seconds or until melted. Stir in bread crumbs and cheese; mix well.
7. Spoon pasta mixture into Square Baker; spinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown

My changes:
*I made this w/o chicken - it was still FAB!
*I used packaged bertolli tortolleni that I had to boil first, I just boiled it for 1/2 the time (like 5min) and then went ahead with the directions.
*I also left onions out because I didn't have any and used garlic powder instead of pressed garlic, am lazy!
* This is REALLY good and not as rich as you might think

Cream Cheese Chicken

This is one of my new favorite things to make - it is SO easy and SO yummy!

Cream Cheese Chicken
Makes: 6 servings Total Time: 6 hr
what you need:
4 boneless skinless chicken breasts (I usually just buy like a package that equals 1.5 lbs or so)
1 stick butter
1 package Good Seasons Italian Salad Dressing
1 can condensed cream of chicken soup
1 bar cream cheese
1 pound gemelli pasta (this is the type I use but you can really use any pasta or rice)

make it:
In your slow cooker place the chicken, put stick of butter on top and pour package of Good Seasons Italian Salad Dressing onto it all. Cook on low for 5 hours.
Take out chicken and shred/cut up.
Add can of cream of chicken soup and bar of cream cheese into crockpot seasoning/butter mixture and stir. Add shredded chicken back in and stir. Cook on low for one more hour.
Serve over pasta (or rice).

*I usually add 3/4 chardonay after hour 4 or 5
*I only use 1/2 or 1/4c of butter (it really does not need it!)
*I used cream of mushroom instead of cream of chicken.  Cream of celery would probably be yummy too!

White Chicken Chili

This is one of my favorite go-to dishes in the winter!  It's from Bush's Beans.

Ingredients:

3 tablespoons olive oil 1 medium onion, finely chopped 1 (4 ounce) can chopped green chiles, drained 3 tablespoons all-purpose flour 2 teaspoons ground cumin 2 (16 ounce) cans BUSH'S® Great Northern Beans

1 (14.5 ounce) can chicken broth 1 1/2 cups finely chopped cooked chicken breast Shredded Monterey Jack cheese (optional) Sour cream (optional) Salsa (optional)

Directions:

1	In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
2	Garnish with cheese, sour cream and salsa, if desired.

Copyright © Bush Brothers & Company, 2011

Poppy Seed Chicken

Who doesn't love a casserole covered in buttery Ritz crackers?

Ingredients:
5 cups chopped cooked chicken
(1) 10.5 oz can condensed cream of chicken soup
1 cup sour cream
1.5 cups crushed Ritz (I use 1.5 sleeves)
1 tsp poppy seeds (rumor is it's just as good without them, and they're kind of pricey)
1/2 cup butter, melted

Directions:
1. Preheat the oven to 350 degrees
2. Place the chicken into a 9x13" baking dish. In a medium bowl, stir together, the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
3. Bake for 30 minutes , or until the top of the casserole is browned and the sauce is bubbly.

We like it served with rice!

Massaman Curry Chicken

Once up a time a friend of mine took me out for dinner at a Thai restaurant. It was the first time I'd ever been and he suggested the Massaman Curry Chicken. From that moment on, I was on the search for a way to duplicate that recipe and here is what I've come up with.

picture from here

MASSAMAN CURRY CHICKEN
Serves 4


Ingredients:

• 1 large sweet onion
• 1 Tbsp peanut oil
• 2 cans coconut milk
• 1 can Massaman curry paste (from your local Asian Market)
• 1 tsp Thai fish sauce (nam pla)
• 1 Tbsp brown sugar
• 1 lb potatoes, cut into chunks (or fingerling potatoes work wonderfully)
• 1 lb skinless chicken breast, cut into chunks
• 1 Tbsp fresh basil, finely chopped (or 1 tsp dried) 
• Jasmine rice

Directions:

1. Cook your rice according to package directions.
2. Cut the onion into wedges.
3. Heat a wok (or large skillet) until hot, add the oil and swirl it around. Add the onion and stir-fry for 3-4 minutes.
4. Pour in the coconut milk, then bring to a boil, stirring. Stir in the curry paste*, fish sauce, and sugar.
5. Add the potatoes and simmer gently, covered for about 20 minutes.
6. Add the chicken chunks and basil and cook, covered, over low heat for another 5-10 minutes until the chicken is done and the potatoes are tender.
7. Serve at once over Jasmine rice.

This is especially good reheated the next day!!!

This is what I buy from my Asian market!

*This is a curry, so it has some kick. If I'm making this for anyone but me I start out with 1Tbsp of curry. After I've added all my seasoning and let it cook for a minute I add more as necessary.

Crockpot Chicken

Suzy requested this recipe for the blog, and I'm happy to add it, it's SOOOO good. Seriously. So good.

Original recipe

You'll Need:

• 2 tablespoons butter
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (10.75 ounce) can condensed golden mushroom soup (or I used cream of mushroom soup)
• 1 (8 ounce) container chive and onion cream cheese
• 1/2 cup dry white wine (or chicken broth, I used broth)
• 4 skinless, boneless chicken breast halves

Directions

1.Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 4 hours.

My notes:

• If you want to save on calories, skip the cream cheese entirely and just use 8oz fat free sour cream
• If you add more than 4 chicken breasts, just add a little milk to the sauce to thin it a bit
• We had this over egg noodles, YUM!

Colorado White Chili

This recipe is from "Don't Panic: Dinner's in the Freezer." It's meant for cooking large batches of recipes and freezing them. I usually make at least a triple batch of this recipe for freezing, but I'll list the original recipe here.

Ingredients:
1 Tbs cooking oil
1 medium onion (1/2 cup, chopped)
4 large cloves garlic, chopped
(1) 4.5 oz diced green chilies (mild or hot)
1 Tbs. cumin (powder or seed)
2 tsp oregano
1/2 tsp ground red pepper
1/4 tsp ground cloves
(1) 15.5 oz can great northern beans (do not drain)
(1) 15.5 oz can sweet corn (or frozen)
2 cups cooked chicken, chopped
5 cups chicken broth

Toppings:
Shredded cheese
sour cream
tortilla chips

Cooking instructions:
In a large pan, combine oil, onion, garlic, and green chilies. Saute until tender, but do not brown. Stir in spices, beans, corn, chopped chicken and chicken broth. Cook and stir until heated through. Adjust seasonings to taste.

Serve in bowls with desired toppings (we crush the chips and then sprinkle with cheese, and dollop of sour cream!)

Notes:
When tripling this batch, I do not triple either the chilies or the red pepper, and it is just about the perfect amount of spice for us. This is a great recipe to use crock-pot chicken in. I cooked 6 chicken breasts in a crock-pot on high for 6 hours, let cool, and then it shredded really easily to add to the soup.

Paint's Chicken

This rich and creamy chicken dishes is one of my favorites! You can easily make as much or as little as you need.

Ingredients:

• 1lb boneless skinless chicken breasts, pounded 1/2" thick
• Garlic salt to taste
• 4 slices bacon, uncooked
• 1/2 onion, sliced
• 1 can cream of mushroom soup
• 8 oz sour cream
• 1 tsp lemon juice
• 1 tbs dried parsley
• 4 slices provolone cheese (or white cheese of your choice)

Directions:

1. Preheat oven to 375
2. Spray baking dish with non-stick spray
3. Lay chicken breasts in dish. Cover with bacon then onion slices.
4. Bake at 375 for 45 minutes
5. While chicken is baking, mix soup, sour cream, lemon juice, and parsley
6. Drain grease from the chicken
7. Lay cheese slices on top of onions then pour soup mixture on top
8. Bake at 350 until bubbly, approximately 25 minutes
9. Serve over pasta

I serve these over wide egg noodles. Enjoy!