Sour Cream Chicken Enchiladas

 

1-2 dozen flour tortillas

2 cans cream chicken soup

1 small can chopped green chilies

1 pint sour cream

1 medium onion, chopped

1 can mushrooms, drained and chopped

1 whole chicken, cooked and diced (or 4 chicken breasts cooked and diced)

3 cups grated cheese.

Mix soup, sour cream, onions, green chilies and mushrooms together.  Spread a thin layer on the bottom of a greased pan to prevent sticking.  Spoon 2-3 T of sauce, 2 T chicken and some cheese.  Roll up like a jelly roll and lay across baking dish, seam side down.  Lay them close together.  Pour sauce on top and sprinkled with remaining grated cheese.  Leftover sauce freezes well.  Bake at 350 for 10-20 minutes until hot.

TO FREEZE: Assemble and freeze, no need to bake ahead of time.

TO THAW & SERVE: Let it thaw all the way through.  Bake until hot all the way through.

Asian WonTon Chicken Salad (with homemade dressing)

Asian WonTon Chicken Salad (with homemade dressing)

(Salad)

2 lbs of cooked chicken (shred, chunk, slice)

1 head lettuce, chopped or shredded

3 celery stalks, chopped

1 green onion, chopped

1/2 red/purple onion, chopped

1 can mandarin oranges

1 carrot, shredded (optional)

WonTons, fried in oil

chopped nuts (optional)

sesame seeds (optional, for garnish)

(Dressing)

*this is going to be more of a guide, adjust things to the flavor you like

1 cup salad oil (can be vegetable oil)

1/3-2/3 cup rice vinegar*

2 Tablespoons sesame oil

2-4 cloves* of garlic, minced

1-2 Tablespoons soy sauce

1/4-1/2 cup sugar

3-4 Tablespoons sesame seeds

Mix all the dressing ingredients together, store in the fridge. Toss the salad together, leaving the wontons to the side until ready to serve.  When ready to serve, crunch up the wontons into the salad and pour dressing over it all.  Toss together and serve.

Hawaiian Chicken

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs boneless skinless chicken breast
1 (1.25 oz) envelope onion soup mix
1 cup pineapple apricot jam
1 cup Russian salad dressing

Cut chicken into strips. Arrange chicken in greased baking dish. Bake 20 minutes at 350. Pour off liquid. Combine onion soup, jam and dressing. Pour over chicken. Bake uncovered for 30 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Label and freeze. 6 servings.

To serve: Thaw. Heat until hot and bubbly. Serve with rice.

This recipe may be frozen prior to baking. Bake chicken 20 minutes and pour off liquid. Place chicken and sauce in freezer bag. Label and freeze.

To serve: Thaw. Bake uncovered at 350 for 45 minutes.

*we added 3 lbs of chicken with this recipe - just like the Cranberry Chicken. We didn't double the sauce mix and there was plenty (Chris wasn't home tonight so we had leftovers, just enough for one person).

Cranberry Chicken

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs boneless skinless chicken breast
1 (16 oz) can whole berry cranberry sauce
1 cup creamy French Dressing
1 (1.25 oz) envelope onion soup mix

Cut chicken into strips. Place in greased baking dish. Bake 20 minutes at 350. Pour off liquid. Combine cranberry sauce, dressing and onion soup mix. Pour over chicken. Bake uncovered for 30 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Lave and freeze. 6 servings.*

To serve: Thaw. Heat until hot throughout. Serve with rice.

*we used 3 lbs of chicken and didn't double the sauce...there was plenty, and we ate it all...no leftovers!

For variations: substitute other favorite dressings, such as Catalina, French or Russian, for the creamy French dressing.

This recipe may be frozen prior to baking. Bake chicken 20 mins and pour off liquid. Place chicken and sauce in freezer bag. Label and freeze. To bake - Thaw. Bake uncovered at 350 for 45 minutes.

Salsa Chicken

*recipe from my friend Carla*

6 chicken breast
1 cup salsa
1 can cream of mushroom
1 package taco seasoning (1/2 cup)
cook in crock pot for 4 hours on high.
cut chicken and add 1/2 cup sour cream before serving over rice.

~*To make this a freezer meal - mix all ingredients except sour cream in a ziploc baggie and place in freezer until ready to cook. Empty ingredients into crockpot and cook like normal!*~

*NOTE: We tried this for the first time last night (May 17) and both Chris and I decided that it needs something else added to it - possibilities we came up with is add black beans and serve it over salad as a Chicken Taco Salad or something else fun like that. It's just missing something - any ideas?*

ASIAN CHICKEN DRUMSTICKS

*I got this recipe from a cousin-in-law and I think she got it from a cookbook called something like 'One-armed Cook' or something like that...*

1/2 c. soy sauce or tamari
1/3 c. brown sugar
1 tsp. bottled chopped garlic
1 (8 oz.) can tomato sauce
6 skinless chicken drumsticks with thighs attached (or one pkg. drumsticks and one pkg. skinless thighs - I've never been able to find the drumsticks w/thighs attached)
1. In the bottom of a 3 1/2 - qt. or larger crock pot place all the ingredients except the chicken, stirring well to mix
Add chicken; stir to coat w/sauce
Cover and cook on low for 5 hours
ENJOY!

GOLDEN CHICKEN WITH NOODLES

2 cans Cream of Chicken soup
½ cup water
¼ cup lemon juice
1 T Dijon mustard
1 ½ tsp garlic pwd
8 large carrots, thinly sliced
8 skinless, boneless chicken breast halves (2 lbs)
Hot cooked egg noodles
Chopped fresh parsley

Mix soup, water, lemon juice, mustard, garlic pwd and carrots in slow-cooker. Add chicken and turn to coat. Cover and cook on low 7-8 hrs (or high for 4-5 hrs) until chicken is no longer pink. Serve with noodles and sprinkle with parsley to garnish.

*Campbell's Soup Cookbook*

ORANGE CHICKEN WITH GREEN ONIONS AND WALNUTS

1 1/2 cups Chicken broth
1/4 cup teriyaki sauce
3 cloves garlic, minced
3/4 cup orange marmalade
4 green onions, sliced (about 1/2 cup)
2 T cornstarch
8 skinless chicken thighs
1/2 cup walnut pieces
Hot cooked rice

Mix broth, teriyaki sauce, garlic, marmalade, 1/4 cup green onions and cornstarch in slow cooker. Add chicken and turn to coat. Cover and cook on low 8 to 9 hours (or on high for 4-5 hrs), until chicken is no longer pink. Sprinkle with walnuts and remaining green onions before serving. Serve with rice.


*Campbell's Soup Cookbook*