Easy Chicken Enchiladas

1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of taco cheese

Season chicken breasts to taste and grill or you can just boil them until no longer pink. Cut cream cheese brick into cubes. Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa. Warm tortillas in microwave until softened. Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan. After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.

Stove Top Easy Chicken Bake

found on the back of a stove top box, very very good


1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained

HEAT oven to 400°F. Prepare stuffing mix as directed on package.
MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing.
BAKE 30 min. or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on HIGH 2 min. or until heated through.

Easy Parmesan-Garlic Chicken

1/2 cup KRAFT Grated Parmesan Cheese (I omited this)
1 env. GOOD SEASONS Italian Dressing Mix
1/2 tsp. garlic powder
6 boneless skinless chicken breast halves (2 lb.)

HEAT oven to 400°F. Mix cheese, dressing mix and garlic powder.
MOISTEN chicken with water; coat with cheese mixture. Place in shallow baking dish.
BAKE 20 to 25 min. or until chicken is done (165°F).

Cheddar Chicken & Rice Skillet

1/2 cup KRAFT Light Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cups instant brown rice, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
1 green pepper, cut into strips
1-1/2 cups chopped tomatoes
1 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese (I omited this)
1/2 cup sliced green onions

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.
STIR in rice, broth and peppers. Bring to boil; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through and rice is tender. Let stand covered, 5 min. or until liquid is absorbed.
ADD tomatoes, cheese and onions; stir until blended.

One-Pan Chicken and Potato Bake

4 bone-in chicken pieces (1-1/2 lb.)
1-1/2 lb. potatoes (about 3 med. potatoes), cut into thin wedges
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese (I omited this)
1 tsp. Italian seasoning

PREHEAT oven to 400°F. Place chicken and potatoes in 13x9-inch baking dish.
TOP with dressing; sprinkle with cheese and Italian seasoning. Cover with foil.
BAKE 1 hour or until chicken is cooked through (180ºF), removing foil after 30 min. Sprinkle with chopped fresh parsley, if desired.

Slow- Cooker Tex Mex Chicken

1 lb. boneless skinless chicken breasts, cut into strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 Tbsp. flour
1 each: green and red pepper, cut into strips
1 cup frozen corn
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese (I omited this)


TOSS chicken with seasoning and flour in slow cooker. Stir in vegetables and salsa; cover.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours); stir. Top with cheese.
Serve over rice.

Chicken-Vegetable Quesadillas by Amber Hjemstad

8 flour tortillas
1 cup cooked and diced chicken
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1 cup corn kernels
2 cups mexican tomatoes and jalapenos, drained
1 (12oz) jar roasted peppers, drained

Preheat oven to 450 degrees
Line baking sheet with foil and spray lightly
Place tortilla in single layer on baking sheet. Sprinkle each tortilla with 1/4 cup chicken, 1/4 cup cheeses, 1/4 cup corn, 1/2 cup tomatoes and several peppers. top with remaining cheese and remaining tortillas. Bake in preheated oven 8-10 minutes until cheese is melted and tortillas are browned.

Creamed Chicken & Biscuits

Ingredients:
1/2 large onion
1 1/2 tsp. butter
4 cups chopped cooked chicken
1 can cream of chicken soup
1 c. sour cream
1/2 c. milk
1/2 c. chopped pimiento
1 c. shredded mild cheddar cheese, divided
6 - 8 frozen or refrigerated biscuits, thawed

1. preheat oven to 350. Grease sides and bottom of 11 x 7 in. baking dish.
2. Chop the onion. Heat butter in non-stick skillet until melted. Stir in onion and saute until tender.
3. Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
4. Sprinkle baked layer with 3/4 c. cheddar. Arrange biscuits in a single layer over the top. Sprinkle with remaining cheddar.
5. Bake until biscuits are golden brown and the sauce is bubbly. About 20 min. longer. Serve immediately.

( I omitted the pimiento and onion in this recipe).

Chunky Chicken Chili

Makes 4 Servings

Ingredients:
1 pound Chicken Breasts (3 medium) boneless and skinless
1 can (14.5 oz) diced tomatoes with green pepper and onion
1 cup chicken broth
1 Tablespoon chili powder
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) sweet whole kernel corn, drained
1/4 cup chopped cilantro
1/4 cup chopped green onions
Optional Garnish:
Shredded Monterey Jack Cheese
Diced avocado and diced radishes

Cooking Steps:
1. Cut chicken into 1/2 inch cubes
2. Combine chicken, undrained tomatoes, chicken broth, chili powder, salt and pepper in a 3 quart sauce pan. Cook over medium heat 8 minutes until chicken is done.
3. Add balck beans, corn and cilantro. Bring to a boil. Reduce heat to medium-low and simmer 5 to 7 minutes until heated through.
4. Serve in individual bowls and garnish with green onions. Top with shredded cheese, if desired.

Serve Chunky Chicken Chili with corn torilla chips and a fresh tossed salad.

Saucy Parmesan Chicken

4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing
1/4 cup KRAFT Grated Parmesan Cheese
PLACE all ingredients in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with dressing and cheese.
REFRIGERATE 30 min. to marinate, laying bag flat so chicken pieces do not overlap in bag.
PREHEAT oven to 425ºF. Remove chicken from marinade; discard bag and marinade. Arrange chicken on foil-covered baking sheet. Bake 20 min. or until cooked through (165ºF).

Chicken, Potatoe & Vegetable Bake

6 small boneless skinless chicken breast halves (1-1/2 lb.)
3 medium potatoes, peeled, cubed
3 medium carrots, coarsely chopped
1 medium onion, coarsely chopped
3/4 cup KRAFT Light Zesty Italian Reduced Fat Dressing (any light dressing will work)
2 Tbsp. KRAFT Grated Parmesan Cheese
PREHEAT oven to 400°F. Place chicken, potatoes, carrots and onions in large baking dish; drizzle evenly with the dressing.
BAKE 1 hour or until chicken is cooked through.
SPRINKLE with the cheese.

Fiesta Chicken Enchiladas

1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts (about 1 lb.), shredded
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped cilantro
1 tsp. ground cumin
1 cup KRAFT Shredded Cheddar & Monterrey Jack Cheese, divided
8 TACO BELL® HOME ORIGINALS® Flour Tortillas
PREHEAT oven to 350°F. Heat large skillet spayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
BAKE 15 to 20 min. or until heated through.

Lynn Dougherty's Chicken Piccata

3-4 chicken breasts
flour- for coating
seasoning salt- sprinkle on chicken
1/4 cup dry white wine
1 tsp minced garlic
1/2 cup chicken broth
2 tbsp lemon juice
1 tbsp capers
2 tbsp butter
olive oil & butter in pan

Add the wine, garlic, chicken broth, lemon juice, capers in a measuring cup and set aside. Slice the chicken breasts into medallion size 1-2 inches wide then sprinkle with McCormick’s season salt. Cover with flour and shake off excess. In a large frying pan melt 2 Tbsp of butter and a couple of Tbsp on olive oil-just enough to brown the chicken. On medium-high heat, brown the chicken on both sides. The chicken is so thin that it will be cooked through in a short amount of time-do not over cook you only need 2 minutes on each side. Add the items previously mixed in the measuring cup. Just pour over the chicken. Keep on med-high heat and let the liquid boil until half is gone. Place chicken on a serving platter and cover. Continue to boil liquid and then add two Tbsp of butter. The butter will help thicken the liquid. After a couple of minutes of cooking pour liquid over chicken and serve.

Cheesy Chicken & Rice Casserole

1 can (10 3/4 ounces) Cream of Chicken Soup
(Regular or 98% Fat Free)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 cups frozen mixed vegetables (I like to just use corn)
4 skinless, boneless chicken breasts halves
1/2 cup shredded Cheddar cheese

Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.
Top with the chicken. Season the chicken as desired. Cover.
Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Cheddar Cheese Chicken

4 chicken breasts
2 tbsp butter
1 tsp salt
1/4 tsp pepper
1/3 cup flour
1 can cream of cheddar soup
1 tbsp instant minced onion
1/2 tsp basil
1/2 cup water

Melt butter in fry pan. Mix flour, salt & pepper in paper bag. Shake chicken until coated. Fry in pan 15 minutes on each side. Add soup, onion, basil & water. Cover & cook on low 45 minutes. Serve over rice.