Mexican Chicken

Update!!! One of my coworkers had the brilliant idea of mixing the stuff and wrapping it like an enchilada!! I plan to try that soon!

This has been the easiest thing I have made in awhile. You know that I like stuff that I can throw in the oven when I get home, and this was it!

Mexican Chicken
INGREDIENTS:
3-4 chicken breasts, boiled and cut into bite size pieces (I used a rotisserie chicken from Wal-mart!)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel
1-2 cups cheddar cheese
Package of corn tortillas (small)

Tear the tortillas into small pieces and line the bottom of a pan. Mix together the soups, rotel and chicken and pour on top. Top with cheddar cheese. Bake at 350 for 30 minutes or until cheese is bubbly.

You know me, always wondering something: I think the next time I will try it with the hard taco shells!!

All 3 of the food critics loved it! There are several kinds of Ro-tel's and I used the mild original, but if you want it spicier, you can certainly make it that way!!!

Chicken Enchiladas

After surfing the internet this afternoon, I finally decided that we would have chicken enchiladas for dinner. My original recipe came from school several years ago, but I disliked some of the things in there, so I came up with my own.

Chicken Enchiladas
Chicken, cooked, cubed or canned (I use a rotisserie chicken)
8-12 tortillas
2 cups sour cream
salsa
1 packet unprepared ranch dressing
cheese (sometimes I use mozzarella, sometimes mexican blend)

Debone chicken into bowl, mix sour cream, half of the ranch packet, salsa to taste (I just pour), and 1/2 of the cheese
Mix well, spoon into tortillas and wrap
Place seam side down in baking dish
Mix rest of ranch packet and salsa together and pour over top of enchiladas
Top with cheese
Place in oven for about 25 minutes on 350.

You can also put onions or black olives in with the mixture before you place on tortillas. But Brian is the only one here that likes olives, so I leave them out!

I served tonight's with Spanish Rice.

I Know, I have been horrible

I have been really bad at acooking the past several weeks. We have eaten A LOT of sandwiches. I told Brian last night that I hope to get back into the swing of things since I am about to be at home ALL DAY! I think that tonight we are going to have enchiladas. I am researching recipes now as we speak, I have one, but it is not my favorite. I found one for beef, but you know that I am a chicken person!! Any ideas would be greatly appreciated!

Chicken and Stuffing Casserole

This is what I plan to try Friday night. (I have to plan my meals according to who is home.)

INGREDIENTS
1 (3 pound) whole chicken
8 ounces dry bread stuffing mix
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 1/4 cups chicken broth (from boiling the chicken)
1 cup evaporated milk


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.
In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.

I think is sounds easy and it has 5 stars on allrecipes.com

I have read several comments about using chicken breasts instead of a whole chicken.

Three Great Recipes

***Note to self: I am cheap so normally I buy store brand. With 3 kids our grocery bill is HUGE. BUT, last time I made meatloaf, I had to get Campbell's tomato soup because they were out of the store brand, I did not realize how thick Campbell's soup is compared to the store brand which is 99% colored water!!! It worked SO much better and kept the meatloaf from being too soggy!! And considering that I got that recipe from the Campbell's website, I guess that is a good thing!

Our internet is having troubles, I killed the laptop and the desktop internet is SOOO slow so I am going to do 3 recipes today since I am behind. I found a new one for meatloaf, which incidently used to take me FOREVER to make and cook, but we had it for dinner Wednesday night and there was NONE left!

Best Ever Meatloaf

2 lbs ground beef
1 can tomato soup
1 packet onion soup mix
1/2 cup bread crumbs (or I use Stuffing mix)
1 egg
1/4 cup water

Mix all ingredients, place in large loaf pan or baking dish.
Cook for 1 hour 15 minutes at 450.
I did have to drain mine at the end, but it was delicious!

One Dish Chicken and Rice Bake

1 can cream of chicken soup
1 cup water
3/4 cup uncooked rice
1/4 tsp paprika
1/4 tsp pepper
4 boneless skinless chicken breast halves

In a baking dish mix xoup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover and bake at 375 for 45 minutes.

Easy Chicken Parmesan

1 large jar of your favorite spaghetti sauce (it depends on what is on sale for me)
6 tbs parmesan cheese
6 small boneless chicken breasts
1 1/2 cups shredded mozzarella cheese

Pour sauce into baking dish. Stir in 4 tbs of parmesan cheese. Add chicken. Turn chicken over to coat both sides with sauce. Cover with foil. Bake at 375 for 30 minutes or until done. Uncover and topw ith mozzarella cheese and remaining parmesan cheese. Bake an additional 5 minutes or until chicken is tender. I serve mine with spaghetti.

Cathy makes hers on the stove top, but I like to throw stuff in the oven when I get home!!!

My Version of Baked Spaghetti

This is what we are having for dinner tonight:

1 1/2 pounds hamburger meat
spaghetti
large jar of Ragu
mozzerella cheese
parmesan cheese

Brown hamburger meat. Cook spaghetti according to package directions. Drain meat, pour in baking dish. Pour Ragu over. Mix in drained spaghetti. Top with mozzerella and parmesan cheeses. Bake in oven on 350 for 15-20 minutes. I serve it with salad and garlic toast. Easy and YUMMY!

Lemon Chicken with green beans and new potatoes

I found this lemon chicken recipe and it was very easy and sooo good! I took the leftovers to Grandmama and Mr. Bill and they ate off of it too. I did use a few more potaotes since there are 5 of us and 2 more chicken breasts, but the marinade was plenty for all of that. Of course we had rice with it! Harvey's had the chicken breasts on sale and the new potatoes buy one get one free so I felt like it was a sign!

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans (Iused 2 cans of walmart whole canned green beans)
8 small red potatoes,
quartered 4 chicken breasts

Preheat oven to 450. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. I also add a lemon pepper mixture on top of everything. It adds a lot of flavor.Place chicken in olive oil mixture and coat. Place chicken in dish. Roast for 40-50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.