Mix Together:

2-3 Boneless, skinless Chicken Breasts
8 oz. Cream Cheese
1 package Hidden Valley Ranch Dressing Mix
1 can Cream of Mushroom Soup
1 can of milk (the empty soup can)

Cook in Crock Pot on Low 8 hours, High for 4 hours or until chicken is tender. Remove from liquid, shred with forks and return to crock pot.

Cook one 12 oz box of pasta (angel hair spaghetti is awesome)but fettuccini or any other pasta would be great too. Either mix pasta into sauce and chicken and serve from pot or use sauce over pasta. Enjoy!

from Rebecca, Thanks Girlfriend!

Labels: chicken, crock pot, easy, pasta

Serves 8

2 pounds chicken breasts, no skin, no bone, cut into pieces
2 onions, chopped
2 1/2 cups chicken broth, canned or homemade
1 (7 oz.) can green chiles, chopped
1 (16 oz.) jar salsa verde (green salsa)
1 teaspoon each: cumin and garlic powder
1 teaspoon oregano
3 cups white beans, cooked (use canned or make yourself)
1/2 bunch cilantro, chopped--optional
1 pound low-fat jack cheese, grated

In a large saucepan, heat a small amount of oil and saute the onion. When the onion is translucent, add chicken. Cook for a couple of minutes, max. Don't let it stick and don't add a ton of oil to keep it cooking either. Add everything else, except the cilantro and cheese. If you want, after sauteeing the chicken and onion together, you could finish the recipe in a crock pot. If you do, cook on high for about 3 hours or so, if you want it to cook all day, put it on low. You just need to get it nice and hot. If you are doing this on the stove top, simmer for about 20 minutes. Serve in nice big bowls, sprinkle with cilantro if you like, and some grated cheese. We like cornbread and a big salad too!

Per serving: 254 Calories; 4g Total Fat; 34g Protein; 20gCarbohydrate; 69mg Cholesterol; 304mg Sodium

Love, Leanne
Check her out at Saving Dinner or Flylady.net

Labels: beans, chicken, chili, crock pot, pantry meals

In greased large casserole, pour 2 cups white rice, add thawed and lightly browned in butter, chicken breasts. Cover with Family Size can of Cream of Chicken or Cream of Mushroom soup, plus 1 four cup box of Chicken Broth. Cover and Bake in 350 degree oven for 1 hour. Love it with Green Beans and Rhodes Rolls.

Labels: casserole, chicken

Chicken and White Sauce from Linda

3-4 chicken breasts. (I use breast tenders)
1 jar of Classico Alfredo Sauce
1 package of sliced fresh mushrooms
1 can of cream of mushroom soup
3/4 cup of sour cream
2/3 cup of milk ( I put it into the jar of Alfredo and shake it around to get all of the sauce out. I know clever)1/2 tsp oregano
1/2 tsp basil

Mix all but mushrooms and chicken together until well blended. Add mushrooms and then pour over chicken. Bake at 350 until bubbly and chicken is done. It all really depends on what type of chicken you use. We serve it over rice.

Labels: chicken

Chicken Packets from Once A Month Cooking by Mimi Wilson and Mary Beth Lagerborg

2 cups cooked, chopped chicken
1 3-ounce package cream cheese, softened
1 tablespoon chopped chives
2 tablespoons milk
salt to taste
1/2 cup crushed, seasoned crouton crumbs
2 packages refrigerated crescent rolls
1/4 cup melted margarine

Mix chicken, cream cheese, chives, milk, and salt in a medium bowl (mixing with hands works best) to make filling and store in a 1-quart freezer bag. Put crouton crumbs in another 1-quart bag. attach it to bag of chicken filling and freeze them. Refrigerate crescent rolls.

To prepare for serving, thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along each perforation so that the rectangle halves will not separate. Plae about 1/4 cup of the chicken mixture into the center of each rectangle. Fold dough over filling, and pinch the edges to seal tightly. Dip each packet in melted margarine and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree F oven for 20 minutes or until golden brown. Packets are good either hot or cold.

*I made mine with Grands refrigerated biscuits rolled out. I put filling on the center of one topped it with another, and crimped the sides closed all the way around. I also added some mozarella cheese inside and sprinkled with cheese, garlic salt, and parmesean before baking. I did it with refrigerated rolls of pizza dough too (with the cheese, garlic salt, parmesean, etc. and made a large roll without the hassle of pressing those perforations the crescent rolls have). Every way I tried it these were fabulous!!!

Labels: chicken, freezer, OAMC

2 rolls refrigerator pizza crust

Bake together:
3 large chicken breasts
1 Family size cream of mushroom soup
1 cup milk

Dice, steam, & season:
4 potatoes
1/2 large onion
3 stalks celery
3 carrots

Mix veggies with chopped chicken breasts, stir into soup mixture.

Bake 1 roll prepared pizza crust for 8 minutes. Fill with chicken & veggies, add another crust for top crust, bake 13 minutes at 400 degrees F.

Labels: casserole, chicken, entree, Main dish

5 T. sugar
3 T. vinegar
4 T. ketchup
1 T. cornstarch
2 T. Worcestershire sauce
1 1/2 c. water

Combine ingredients and cook over medium heat until thick. Serve warm as a dip, or baste meat before grilling. (I like to add a can of pineapple tidbits.)

(Marci Tanner - Tempe 18th Ward)

Labels: appetizers, chicken, chinese

1 family size Cream of Chicken Soup
Sour Cream
½ Onion minced
Green chiles
1 lb cooked chicken breasts or turkey (chopped)
2 doz corn tortillas
2 c. Grated Cheddar Cheese


Serve with:

Refried Beans
Salsa
More Grated Cheese
Shredded Lettuce
Tomato


Process:

1. Boil Chicken Breasts in Broth

2. Chop Chicken

3. Saute Onion & Green Chile

4. Mix Chicken & Cheese

5. Fry 2 doz tortillas

6. Roll Chicken/Cheese Filling in Tortillas in 9x13 foil pan

7. Put any leftover chicken cheese along with minced onions, green chiles, sour cream & soup together in gallon Ziploc

8. Put bag of sauce flattened on top of rolled tortillas, add bag of grated cheese, cover with foil, Freeze.

Directions: Thaw, assemble by pouring sauce over, bake 350 for 30 min., top w/ cheese

OAMC Make with: Red hamburger enchiladas, soft tacos, green chile quiche, green chile burros

Labels: casserole, chicken, freezer, Main dish, Mexican, OAMC, turkey

Make it into Burritos, Tacos & Tortilla Soup.

Put about 8 boneless/skinless chicken breasts in your crockpot with 1 jar of salsa, 1 onion chopped, 1 can diced tomatoes, 1 small can diced green chiles, and 1 can chicken broth. (If you're in a hurry, just add chicken and salsa - you can add the other stuff later when you make the soup). Cook about 5 hours on high. Fish out the chicken and Shred the chicken with 2 forks.

Tortilla Soup -
Put one or two breasts worth back into the pot with the soupy stuff and freeze in a gallon Ziploc (zip it and lay it flat, so it will thaw faster) or a large gladware container. Take out to thaw the night before you plan to serve it.

When you're ready to have tortilla soup just add 1 can corn, 1 can pinto beans, and 1 can black beans. I also like to add a can of refried beans for our big family, and sometimes it needs another can of tomatoes or chicken broth (to stretch it). Serve with Tortilla Chips and grated cheese. (With all the extra cans of goodness - it's enough for at least 2 meals for my family of 8).

Chicken Tacos -
For tacos just use the shredded meat in taco shells, instead of ground beef. Then decorate with grated cheese, shredded lettuce, chopped tomatoes, salsa, sour cream, etc. Make burritos with any leftover meat and freeze them for later!

Shredded Chicken Burritos -
Take 1 large tortilla, add refried beans (I warm a large can with about 1/4 cup water, 1/2 cup grated cheese, and 1/4 cup salsa), shredded chicken, and grated cheese. Then I roll them, and wrap them in tinfoil, stick them in a freezer ziploc and freeze. When you're ready to serve them, unwrap and microwave for 1 minute, turn over, and warm 1 minute more (maybe 2 depending on your microwave.) Of course, you can have them fresh too, then make up your leftovers into more burritos to freeze.

Labels: burritos, chicken, crock pot, freezer, Mexican, OAMC, soup, Tacos

from BH&G New Cook Book - My Fave!!!

3 beaten eggs
1 1/2 cups milk
1/4 c. chopped green onion
1/4 tsp. salt
1/8 tsp. pepper
dash ground nutmeg
3/4 cup chopped cooked chicken, ham, etc.
1 1/2 cups shredded cheese (swiss, cheddar, jack, or havarti - 6 oz.)
1 T. all-purpose flour

Preheat oven according to package instructions, prepare pastry crust (I use ready crust that comes in a roll or else a regular freezer pie crust). Bake crust as for 1 crust pie.

Meanwhile, in a bowl stir together eggs, milk, onion, salt, pepper, and nutmeg. Stir in cooked meat. Toss together grated cheese and flour. Add to egg mixture; mix well.

Pour egg mixture into hot pastry shell. Bake in 325 degree oven for 35 to 40 minutes or till a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand for 10 minutes. Serves 6.

Other great quiche combinations: cheddar, green chile, onion & sausage; swiss, onion, spinach & bacon; ham & cheddar; mushroom, cheddar, bacon; anything that sounds good to you. (Saute the veggies/ cook the meat, before adding so that most of the liquid is out of them.)

Labels: bacon, breakfast, casserole, chicken, eggs, ham, quiche, sausage

1 (8 oz) can tomato sauce
1/4 c. chopped onions
1 pkg. brown gravy mix
1 c. hickory flavored barbeque sauce (bottled kind)
1/4 c. brown sugar
1/2 tsp. chili powder
salt and pepper to taste
8-10 filet chicken breasts

Salt chicken with seasoned salt, and fry on both sides in butter to brown. Set chicken breasts aside in crock pot. Make sauce and pour over chicken breasts. Cook at least 2 or 3 hours or longer in slow crock pot. (May cook in oven at 350 degrees for about 1 1/2 hours or so. Serve with rice or shred and serve on buns.

Labels: chicken, crock pot, entree, Main dish