Chicken Enchiladas

This is one of my favorite dishes, and it is SUPER easy!

4 chicken breasts

Taco seasoning

Boullion

Water

2 cans cream of chicken soup

1-2 c. sour cream

grated jack and/or cheddar cheese

1 small can diced green chilis

8-10 tortillas

Place chicken, taco seasoning, boullion in crock pot. Cover with water and cook several hours. Shred chicken when done.

In a bowl combine: shredded chicken, cream of chicken soup, sour cream, 1 cup (or so) of the shredded cheese, and the chilis.

Place a scoop of chicken mixture in tortillas, roll up, place seam side down in casserole dish.

Spread remaining chicken mixture over the top of enchiladas, sprinkle more cheese on top. Bake at 350 degrees for 30 minutes, or until heated through and bubbly.

Crock Pot Chicken

4-6 chicken breasts
1 Italian seasoning packet (Good Seasons)
1/2 cube butter
8 oz. chicken broth or water

Cook on LOW for 6 hours. Shred chicken with forks, then add:

    1 can cream of chicken or mushroom soup
    1 block of cream cheese (8 oz.)

Cook one more hour, stir well, serve over rice or noodles.

Oven-Fried Chicken Tenders

Darren LOVES these and requests them for almost every big sporting event. We had them again on Superbowl Sunday and they were a hit, and they are SUPER easy.

1/4 c flour
1 egg
1 Tbs water
1 c Italian style bread crumbs
1/2 c Parmesan cheese
1 1/4 lb chicken breast tenders (I also cut breasts into strips if the tenders are too expensive)
2 Tbs butter, melted (optional - I skip this)
Dipping sauces of your choice!

Heat oven to 425 degrees. Line cookie sheet with foil and spray liberally with cooking spray.

In one shallow dish place the flour. In a second shallow dish beat the egg and add the water. In a third shallow dish, place the bread crumbs and parmesan cheese, mix. Coat chicken in flower, then egg, then bread crumbs.

Place on cookie sheet and drizzle with butter (I don't do this!)

Bake for 15-20 minutes, turning once. Cook just until chicken is no longer pink in the middle. Serve with dipping sauce.

Baked Ziti

1 pound ground beef (I used ground turkey)
1/2 an onion, chopped
1 can pasta sauce (just over 1 pound in weight)
1/2 box (8 ounces) tube-shaped pasta (I couldn't find ziti, so I used rotini), cooked and drained
1 package shredded mozzarella cheese (about 2 cups)
Parmesan cheese

Brown the beef/turkey and onion together until it is well browned, stirring frequently to break up meat. Pour off any fat. (with turkey there is none!)

Stir the sauce, pasta, 2/3 of the mozzarella, and meat in a big bowl. Pour into a 9x13 pan. Top with remaining mozzarella and Parmesan cheese.

Bake at 350, for 30 minutes or until hot.

*This also works as a freezer meal! Prepare, but do not bake. Pour mixture into a foil pan. Cover with foil and freeze. Bake uncovered, at 350 for 1 hour or until hot.

Campbell's Kitchen Recipe Collection p. 168