1 can cream of chicken
1 can cream of mushroom
1 can chopped green chilies
1/2 cup milk
2/3 c sour cream
12 6 inch flour tortillas
6 boneless chicken breasts, cooked and cubed
2 cups cheese (in the dish)
1 cup cheese (on top of dish)
Mix all ingredients together and layer as follows: tortilla's, soup mixture, tortilla's, mixture until all of the mixture is gone. Top with cheese and Bake at 350 45 minutes covered. Bake an additional 10-15 minutes uncovered.
*Crock Pot Chicken*
4 T butter (softened)
2 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp cayenne pepper
1 lb carrots, peeled and cut
1 large onion
1 clove garlic, mashed
2 cups water
Wash and pat dry whole chicken. Set inside crock pot. In a small bowl combine salt, pepper, paprika, cayenne pepper and set aside. Cut onion and place inside chicken cavity. Do the same with the garlic. Rub the butter all over chicken. Take spice mixture and rub all over entire chicken. Cover crock pot and turn on high. Cook for 5 hours. Add carrots 45 minutes before it's done!
*Lemon Chicken*
* 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
* 2 Tbsp lemon zest
* 1/3 cup lemon juice
* 2 cloves garlic, crushed
* 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
* 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
* 1 teaspoons salt
* 1 teaspoon black pepper
* 2-3 Tbsp melted butter
* Lemon slices for garnish
Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.
Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.
Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.
Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.
Let rest, covered in foil, for 10 minutes before serving.
Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.
Serves 4-6. Serve alone or with steamed rice.
*Stuffed Squash*
4 yellow squash
2 cups cooked rice
1 can diced tomatoes
1.5 pounds gr. beef (cooked and drained)
2 cups cheddar cheese
salt/pepper
Cut squash in half lengthwise and scoop out filling (reserve filling) to make a little "boat". Place in 9 by 13 casserole dish and salt. In large mixing bowl combine rice, gr beef, diced tomatoes and squash filling. Mix well. Add 1/2 tsp salt and 1 tsp pepper. Fill squash boats with mixture. Any mixture that's left over I just put right into the dish between the squash. Sprinkle with cheese and bake for about 35-40 minutes on 350.
If you've never tried squash or don't like veggies this is actually a great recipe to try, the squash is seasoned so well with the filling that you just don't even know you're eating a vegetable! *grin*
*Paula Deen's Glazed Pork Chops*
4 teaspoons chili powder
1 teaspoon kosher salt
6 (10-ounce) center cut bone-in pork chops, about 1-inch thick
2 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
1/2 cup butter maple syrup
1/2 cup chicken stock
In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook until browned, about 2 minutes per side. Reduce the heat to medium, and cook until desired doneness, about for 4 to 6 minutes.
In a small skillet, over medium-high heat, add the balsamic vinegar and cook until reduced by half. Stir in the maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.
Transfer to platter, enjoy!
*Cracker Barrel's Chicken Tenderloins*
4 boneless, skinless chicken breasts cut into strips
1 cup zesty italian dressing
2 tsp lime juice (you can use lemon if you don't have lime)
3 tsp honey
PATIENCE
Mix everything but the chicken well in small bowl. Place chicken in a large zip lock bag and pour contents of bowl over chicken. Seal the bag and make sure all the chicken is covered. Let marinate for at least an hour.
This is where you'll need large doses of patience...
Pour everything in a large skillet. Cook on medium heat....REFRAIN from stirring....seriously. Just leave it alone.
After 25 minutes gently turn each chicken piece.
Again - leave it alone.
After a total of 40 minutes the good stuff starts to show, where the marinade has cooked down and is beginning to caramelize.
Once the marinade starts to get good and brown move your chicken around to coat.
Turn heat off. Allow to sit for 5 minutes, coating each piece in caramelized marinade.
Enjoy!
*Best ~Ever~ Chicken Enchiladas*
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Pre-heat oven to 350.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
*Chicken Noodle Casserole*
3 boneless skinless chicken breasts, cooked and diced
1 package extra wide egg noodles, cooked al dente
2 cans cream of chicken soup
1 can cream of celery soup
1/2 cup sour cream
1 1/2 cups cheddar cheese (shredded)
salt/pepper to taste (start with 1/2 tsp each)
Pepperidge farm stuffing mix
shredded cheese for topping
Combine diced chicken, soups, 1 1/2 cups cheese, salt and pepper in large mixing bowl. In 9 by 13 casserole dish pour noodles, pour the chicken, soup, cheese mixture over noodles and give a few stirs to mix it up. Once mixed, top with cheese and pepperidge farm stuffing mix. Bake for 45 minutes of 350. :)
*Christi's Failproof Pot Roast*
3-4 lb roast
2 cans cream of mushroom soup
1 package dry onion soup mix
2-3 T water
splash of Worcestershire sauce
pearl onions
carrots
foil
Preheat oven to 300 F. Place foil in the bottom of 9x13 pan. Make sure it's long enough cause you're going to wrap your roast...place roast in pan but DO NOT wrap yet.
In separate bowl combine mushroom soup, onion soup mix and add a splash of Worcestershire sauce. Mix well. Pour over roast and then sprinkle with the 2 T of water. Add carrots and pearl onions. Fold foil sealing all the edges.
Bake for about 4 hours! Enjoy!
*Christi's Stir-Fry*
2 1/2 tbsp olive oil
4 tbsp soy sauce
2 tbsp cornstarch
2 cloves garlic, minced
1/2 cup water
1 (or 2) bell pepper, sliced
1 onion, sliced
2 chicken breasts sliced thin
1 package smoked sausage
(You can add whatever vegetables you like, my husband is a meat eater, so I add less veggies and more meat...LOL)
In small bowl add soy sauce, cornstarch and water. Set aside. Heat olive oil in large skillet and add meats. Cook on medium to medium/low heat. When *almost* done, add veggies and garlic. Cover. When onions are cooked but NOT transparent, add sauce mixture you set aside. Do not cover. Cook until veggies are at desired consistency. (some like them crisp and some like them soft)
The Chipotle Lime Rice recipe goes well with this dish!
*Chicken and Rice Casserole*
4 cans green beans, drained
6 cups chopped cooked chicken
1 large onion
1 8 oz can chopped water chestnuts
1 can cream of celery soup
1 can cream of chicken soup
2 cups of mayonnaise
3 cups cooked rice
2 cups cheddar cheese
1 1/2 sleeves ritz crackers, crushed (read instructions carefully below)
1/2 tsp salt/pepper
Mix everything together and bake for 40 minutes or until bubbly on 350. At 25 minute mark, top with crushed ritz crackers, continue to bake until done. :)
