Easy Chicken And Cheese Enchiladas

1 can cream of chicken soup 

1/2 cup sour cream 

1 cup Pace Picante Sauce medium 

2 t. chili powder 

2 cups chopped cooked chicken {I used 3 cans cooked chicken} 

1/2 cup shredded Monterey Jack cheese 

1 can Refried beans 

2 cups cooked rice 

flour tortillas 

1 small tomato, chopped {optional} 

1 green onion, sliced {optional} 

 1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. 

2. Stir in chicken and cheese. 

3. Put a spoonful of refried beans down the center of the tortilla, 

4. Top it with a spoonful of rice and then a spoonful of the chicken mixture down the center of the rice. 

5. Sprinkle it with cheese, roll up the tortilla and place them seam side down in a 13 x 9 baking dish. 

6. Bake at 350 for 40 minutes or until the enchiladas are hot and bubbling. 7. Top with cheese, tomatoes and onions before serving. Our picky little eater even loved these!!!

Mexican Chicken Penne

1 package {16 ounce} penne pasta
2 cups {2cans} cooked chicken
1 1/4 cups salsa con queso dip
1/2 cup milk
1/4 t. sea salt
1 can {15 ounces} black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese

~Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk, and salt.
~Drain pasta; add chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese.

We also like a little sour cream on top.

Serves 6
This is loved by the whole family!

Chocolate Zucchini Cake

Chocolate Zucchini Cake

Ingredients:

2 cups white sugar
3/4 cup vegetable oil
3 eggs
1 t. vanilla
1/2 cup milk
2 1/2 cups flour
3/4 t. cinnamon
1/4 t. all spice
1/2 t. salt
1 1/2 t. baking soda
2 1/2 t. baking power
4 T. cocoa
1 1/2 cups shredded zucchini
3/4 cup chocolate chips
3/4 cup walnuts {optional}

In a large bowl, beat oil and sugar until well mixed.
Add eggs, vanilla and milk and beat well.
In a large bowl sieve together all the dry ingredients and gradually add to wet ingredients.
Stir in shredded zucchini.
Stir in chocolate chips.

Bake in 350 degree oven for 1 hour if using a bundt or tube pan.
Bake in 325 degree oven for around 45 minutes if using a 13 x 9 inch pan.
Bake in 350 degree oven for around 25-30 minutes if you are making muffins.

This is the BEST!! We made the bundt cake, this is super moist and just the right amount of chocolate!

Easy Chicken Pot Pie

Hearty Chicken Pot Pie

2 T. butter or margarine
1 medium onion, chopped
1 bag {I used 3, we liked it thicker} frozen veggie mix
1 1/2 cups cut-up cooked chicken {I used 3 cans of chicken}
6 cups chicken broth
1 t. sea salt
1 t. dried thyme
3/4 c. milk
6 T. cornstarch

Topping~
3/4 c. milk
1 egg
2 T. melted butter or margarine
1 T. chopped fresh parsley

~Heat oven to 350 degrees. In a 3~quart sauce pan, melt better over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In a small bowl, mix the milk and cornstarch with a wire wish until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 3~quart casserole dish.

~In a small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.

~Bake 25-30 minutes until toothpick inserted in center of topping comes out clean.

~Makes 6 servings.

This is so GOOD!! It is a whole meal in one! Perfect for a Winter meal.

Chicken Stroganoff

This is a great twist to a classic Stroganoff!

Our family LOVES this dinner!! I found this recipe in the Home Cooking Magazine p. 58

6 bacon strips 

1/2 pounds skinless, boneless chicken breast cut into 1/4 inch strips {I use one can of chicken, its faster and just as good} 

1/2 onion, finely chopped 

1/2 c. sliced mushrooms

 2/3 c. chicken broth {I use 3 cups to feed our family and it allows left overs for hubby's lunch the next day} 

1 garlic clove, crushed with the side of a knife 

1/4 t. salt 

pinch paprika pepper 

1/2 c. sour cream 

1 T flour {If you add more broth you will need to add more flour to help thicken up your sauce}

In a skillet, cook bacon until crisp. Drain, reserving at least 2 tablespoons drippings, Dice; set aside. In the reserved drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink {if it is from a can, cook until heated} and the mushrooms have exuded their liquid. Add the broth, garlic, salt, paprika, pepper and cooked bacon. Cover and simmer slowly for 10 minutes. Combine sour cream and flour until smooth; add to the skillet. Bring almost to a boil; cook and stir 2 minutes or until thickened. Serve over hot, cooked noodles. Add a fresh garden salad and bread and the meal is complete.