Chicken Souiza Cornbread Bake

My friend Kena G. wanted to share this recipe. She got it from http://allrecipes.com/. Can't wait to try it!

Ingredients
1/2 cup margarine
1 onion, finely chopped
1 clove garlic, minced
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can cream-style corn
1/4 teaspoon salt
1/2 cup egg substitute
1 (8.5 ounce) package corn bread mix
2 1/3 cups chopped cooked chicken breast
2 tablespoons canned green chile peppers, chopped
1 (4 ounce) jar chopped mushrooms, drained
1 1/2 cups nonfat sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) package Monterey Jack cheese, shredded

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish.
2.Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
3.In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
4.Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown
 

Easy Chicken & Cheese Enchiladas

• 1 can of Progresso chicken enchilada soup
• 1/3 C Sour Cream
• 1 can chopped green chilis
• 1 tsp ground cumin
• 2 C chopped cooked chicken
• 1 1/2 C shredded colby-montery jack cheese
• 8 flour tortillas

~Heat oven to 350.
~In med bowl mix soup, SC, chilis, & Cumin. In ungreased 2 qt shallow baking dish, spread 1/2 C soup mixture.
~In another bowl, mix 1 C soup mixture, the chicken, & 3/4 C cheese.
~Place 1/3 C chicken mixture in each tortilla. Roll up & place seem down in dish. Pour remaining soup mix. on top. Sprinkle with remaining cheese. Cover dish with foil sprayed in cooking spray.
~Bake 30 min. Remove foil & bake 5 more minutes or till cheese is melted.

Chicken & Cheese Casserole

So easy! Yummy!

• 2 C cubed chicken (cooked)
• 1 can (11 oz) whole kernal corn w/ red & green peppers-drained
• 1 can of cream of chicken soup
• 2 C shredded montery jack cheese
• 2 1/4 C. bisquick
• 2/3 C milk

~Heat oven to 375. Mix chicken, corn, soup, & cheese in baking dish.

~Mix bisquick & milk until soft dough forms. Turn dough onto surface dusted with bisquick. Knead & roll 1/2 inch thick. cut into biscuits. Place biscuits on top of chicken mixture.

~Bake 20-25 minutes or until biscuits are golden brown.

Chicken and Dumplins

Recipe from Landi B.
Ingredients:
2 cups cooked chicken
1 can cream of mushroom soup
1 can cream of chicken soup
2 soup cans of water
2 chicken bouillon cubes
½ tsp. pepper
1 can (8pack) refrigerated buttermilk biscuits

Directions:
Combine chicken, soups, water, bouillon cubes and pepper in the crock pot. Cut biscuits into chunks. Stir into mixture. Cover; Cook on low for 4-6 hours. Stirring often.

Ashley

Easy Chicken Enchiladas

Recipe from Brittany G.

Ingredients:
1 box frozen chicken taquitos
garlic powder - to taste
onion powder - to taste
1 can cream of chicken
1 can green chili enchilada sauce
1 can chopped green chilies
4-6 oz. sour cream

Directions:Grease 9x13 casserole and put taquitos in a single layer along bottom. Combine everything else and pour over the taquitos. Top with grated cheese. Cover with foil and bake in 350 degree oven for 30 minutes.
Uncover and bake another 15 minutes.

Ashley

Green Chile Chicken Potato Soup

Recipe from Kelli S.


Ingredients:
2 cans 10 ¾ ounce cream of mushroom soup

1 can 10 ¾ ounce cream of chicken soup

3 soup cans of milk

½ bag of frozen chopped green chilies

1 bag of shredded potatoes

4 boneless chicken breasts cooked and chopped up.

Directions:
Combine ingredients on the stove or in the crock-pot and cook on low until potatoes are soft
Top soup with sour cream, cheese and crumbled bacon bits.

Ashley

Mexican Chicken Soup

From Landi B.

Ingredients:

3 or 4 chicken breasts, cooked and cubed

2 cans Cream of Chicken soup

2 cups water

1 15 oz. can black beans, rinsed

1 can rotel drained

1 small can chopped green chilies


Directions:
Combine all in crock pot and cook on low 4 hours, High 2 hours.

Ashley

Chicken Tacos

Thank you Ashley Ha. for this recipe!

• 2 cans rotel
• Frozen boneless chicken
• One packet taco seasoning

Put all this in a crock pot cook on low for 8 hours or on high for 4. After chicken is done it's very tender just shred with a fork put in soft or hard taco shells or for chicken nachos.

Chicken & Swiss Melt

• 1 box stuffing mix
• 4 tbls water
• 4 frozen boneless skinless chicken breasts
• 1 can cream of chicken soup
• 4 slices swiss cheese

-Spray crockpot with cooking spray.
Place stuffing mix on the bottom add flavor packet & sprinkle with water.
Place chicken on top of stuffing mix.
Pour can of soup over chicken.
Cook on low for 7 to 10 hours or on high 5 to 7 hours.
Place cheese slices on top to melt 15 minutes before serving.

Cheesy Rotel Chicken

Boneless skinless Chicken breast
can of rotel
shredded cheese

-Preheat oven to 350- rinse off chicken-place chicken in oven safe pan- pour rotel over chicken- cook 30 min or til chicken is done. -top with shredded cheese.

-this you can put on tortilla's or over rice

Ranch Chicken

Here is just a way to make chicken. Add your own sides.

Dip Chicken breast into ranch. Let excess drip off them. Top with parmasean cheese & sharp cheddar & bake. - Don't forget to spray the pan.

Cheesy Chicken & Rice Casserole

• 1 can of cream of chicken
• 1 & 1/3 C water
• 3/4 C uncooked white rice
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 2 C frozen mixed veggies
• 4 skinless boneless chicken breast half (1 pound)
• 1/2 C shredded cheese

1. Heat oven to 375
2. Stir soup, water, rice, onion power, black pepper, & veggies in a 2 qt baking dish.
3. Top with chicken. Cover dish.
4. Bake 50 minutes or till chicken is cooked & rice is tender.
5. Top with cheese. Let stand 10 min.
6. Stir rice before serving.

Crockpot White Chicken Chili

• 2 lbs chicken breast
• 1 48 oz jar northern beans
• 1 16 oz jar salsa
• 8 oz shredded montery jack cheese
• 8 oz can of chicken broth

-throw ing in crockpot & cook on low 5-6 hours

-in bowl crunch tortilla chips add soup & more cheese

Mexican Casserole

Ingredients:
1lb ground beef or chicken
1 can enchilada sauce
1 can ranch style beans
shredded cheese
1 can rotel
1 can cream of chicken
Tortillas

Directions:
Brown meat. Pour enchilada sauce, a little pepper, and beans over meat. Mix rotel and cream of chicken in seperate bowl. Tear tortillas in casserole dish. Pour meat mix over, then rotel mix, then shredded cheese. Repeat. Bake at 350 uncovered until bubbly (15-30 minutes)

Sour Cream Chicken Enchiladas

Ingredients:
2cups cooked and diced chicken (3-4 breasts)
1/2 c diced onion (optional-I don't use it)
2 cans cream of chicken soup
8 oz sour cream
2-3 cups cheddar cheese
1 small can green chilies
10 flour tortillas

Directions:
Mix together diced chicken, onion, and cheese in a bowl. Mix together chicken soup, chiles, and sour cream in another bowl (sauce). Place a small amount of sauce in a tortilla and add chicken mix on top. Put in a greased pan with a little sauce on bottom. Cover enchiladas with leftover sauce and top with grated cheese. Bake at 350 for 20 minutes with foil and 10 minutes without foil.

Chicken Macaroni Casserole

• 1 1/2 c macaroni, uncooked
• 1 c cheddar cheese, shredded
• 1 1/2 c chicken or turkey, cooked
• 4 oz mushrooms, drained
• 1 can cream of mushroom soup
• 1 c milk
• 1/2 tsp salt
• 1/2 tsp curry powder
• 1 c peas, frozen

Heat oven to 350 degrees. Stir together all ingredients; pour into an ungreased 1 1/2-quart casserole dish. Cover; bake 1 hour.

Mexican Recipe

• 3-4 frozen chicken breast into crockpot
• 1 jar of salsa (I use medium)
• 1 can of black beans (drained)
• 1 can of corn (drained)
• 1 8 oz package cream cheese
  

cook on low all day then 30 min before you eat put in an 8 oz brick of cream cheese
serve over rice or noodles (I put it on spanish rice)

The next night put it on tortilla shells like a taco & sprinkle with cheese.

Party Chicken

Ingredients:
4 Chicken breasts
Bacon (I usually leave this out but have had with too)
Dried Beef
8oz sour cream
1 can cream of chicken soup
Tobassco sauce (3 drops or more depending on taste)

Directions:
Put dried beef in bottom of baking dish. Wrap each breast in strip of bacon. Pour soup mix over chicken. Bake at 350 for 1 1/2 hrs covered and 45 min uncovered.

Chicken Spaghetti

Ingredients:
8oz thin spaghetti
2 chicken breasts
1/2lb Velvetta Cheese
1 can cream of chicken
1 can cream of mushroom
1 can rotel

Directions:
Boil chicken breasts and cut in cubes. Boil spaghetti in chicken broth. Leave part of broth on spaghetti. Mix soups, rotel, and cheese with spaghetti. After cheese has melted, add in chicken. Bake at 350 in 9x13 covered dish for 30-45 minutes.

Tortilla Soup

Ingredients:
1 can rotel tomatoes
1 can ranch style beans
1 can chicken (Tyson-all white meat in big can)
1 can cream corn
1 can chicken and rice soup

Directions:
Don't drain juice off any can. Put all in saucepan; bring to boil, then cover and immer. Stir occasionally (longer=hotter). Serve over tortilla strips or chips; top with grated cheese.

Super Easy!!