Chicken Enchiladas

Chicken Enchiladas

2 cans cream of chicken soup
2 cans diced chilies (next time I will only use one because Of the kids)
16 Oz sour cream
1-2 handfuls shredded cheese
4-6 boiled, diced chicken breasts

mix all ingredients together and roll in corn tortillas and place in 9x13 pan
Save a small amount of mixture and mix with a little milk to spread on top, then sprinkle with cheese.
Bake 350*until cheese is melted and hot in the middle.

Lemony Chicken Popover Puff

Lemony chicken popover puff

Puff
3 T butter divided
1 C milk
6 Eggs
1 C flour
1/2 tsp salt

Chicken mixture
2 med carrots peeled and sliced
1 C sugar snaps, snaped in half

1/2 c chopped onion
1 T butter
1 lemon
1 can cream of chicken soup
2 c diced cooked chicken
1 C diced bell pepper
1 1/2 tsp dill mix(PC)
1/2 c shredded cheese

preheat oven to 450
coat deep pie pan with 1 T melted butter, combine milk,eggs and remaining butter with whisk, add flour and salt mix until smooth plus one minute. pour in pan and bake for 20 minutes, reduce heat to 350 continue baking for 10-15 minutes or until puff is golden brown.

Steam carrots,peas and onion in microwave for 2-3 minutes,
mix 2 T lemon juice,soup,chicken,peppers and dill mix, microwave 4-5 minutes or until hot add cheese and half veggie mixer.

remove puff from oven to cooling rack. let stand for 3 minutes or until puff begins to fall. spoon in chicken mixture, arrange remaining veggies around the edge.

Chicken Enchilada Ring

chicken Enchilada Ring

2 C chopped cooked chicken
1/4 C chopped olives
1 c shredded Cheese
1 can chopped green chilies
1/2 c mayo
1 T taco seasoning
2 plum tomatoes
1 lime
2/3 c finely crushed corn tortilla chips
2 packages crescent rolls
1 C salsa
1 C sour cream

pre heat oven to 375

mix first 6 ingredients, chop 1 tomatoes and juice from 1/2 of lime.mix with chicken mixture along with all but 2 T chips.

Sprinkle remaining chips on lg round stone. place crescent rolls in a circle with tips off the stone. press to seal. scoop mixture on rolls and fold over. bake 20-25 minutes. garnish with remaining tomatoes and line. serve with sour cream and salsa.

Funeral potatoes

8 med potatoes skinned and grated.

Heat together
4 T butter
1 C cream of chicken soup
1 pt sour cream
1/4 C grated onion
1/2 C grated cheese

Melt butter and cook onions, add soup, sour cream and Cheese.
Mix sauce with potatoes and place in 9x13 pan, top with grated cheese. Bake 350* for 30 minutes

Easy Chicken Pot Pie

1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
1. Heat oven to 400ºF. Stir vegetables, chicken and soup in ungreased 9-inch pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake about 30 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.

Shepherds Pie

1 pound ground beef
1 can (10 3/4 ounces) Tomato with Roasted Garlic & Herbs Soup
1 cup frozen whole kernel corn or green beans
3/4 cup Pace® Picante Sauce
1 teaspoon ground cumin
4 potatoes mashed
1/2 grated cheese

Directions:
Cook the beef in a 10-inch skillet over medium-high heat until browned, stirring frequently to break up meat. Pour off any fat.
Stir tomato soup, corn, picante sauce and cumin into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes.
potatoes by large spoonfuls onto beef mixture. sprinkle with cheese cover while cheese melts.

casserole