Cheesy Chicken Tortilla Soup, Michelle

1 stick margarine
8 chicken bouillion cubes
6 c. water
3/4 c. flour
1 c. milk
1 c. salsa
3 chicken breasts(cooked and cubed)
6 drops hotsauce
1 c.sour cream
1 lb. Velveeta cheese(cubed)

Topping:

Grated cheddar cheese and chips

Melt butter in large kettle. Dissolve 8 bouillion cubes in 6 cups of water in the microwave, then add water and bouillion cubes to the melted butter in the kettle. Mix flour and milk together in separate
bowl. Add to kettle. Mix well until smooth. Add salsa,chicken, hot sauce, sour cream and
velveeta. Stir until smooth and all the cheese is melted. Bring to a slow boil, stirring constantly so it doesn't scorch as it thickens. Serve topped with cheddar cheese and chips. Makes 10 plus servings.
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Chicken with Creamy Chive Sauce

Ingredients
- 6 skinless, boneless chicken breast halves (about 1 ½ lbs).
- ¼ cup butter
- 1 0.7-oz. package Italian salad dressing mix
- 1 10 ¾-oz. can condensed golden mushroom soup
- ½ cup dry white wine
- ½ of an 8-oz. tub cream cheese with chives and onion (I usually just use the full 8 oz. tub; it depends how creamy you want the sauce)
- Whole wheat pasta

Place chicken in a 3 ½ or 4-quart crockpot.
In a medium saucepan melt the butter. Stir in the dry Italian salad dressing mix. Stir in the mushroom soup, wine and cream cheese until combined.
Pour over the chicken that is already in the crockpot.
Cover and cook on the low heat setting for 4 to 5 hours.
Serve chicken and sauce over the whole wheat pasta. Sprinkle with fresh chives if desired

Chicken with Peanut Sauce

1C crunchy peanut butter

1/4 C soy sauce

1/4 C sesame oil

1 large garlic clove, minced

1 T sugar

1/4 C cider vinegar

4 1/2 t oriental hot pepper oil

1 C sour cream

3-4 T milk (as needed)

3 lbs. chicken tenderloins, boneless & skinless (or turkey)

Peanut Sauce: Combine all ingredients except milk & chicken and mix well. Thin sauce with a little milk if necessary to make the consistency of softly whipped cream. Set aside.

Place chicken in freezer bag and pour half the peanut sauce over poultry. Refrigerate for several hours, if serving that day.

If freezing, place reserved peanut sauce in a separate freezer bag and clearly label. Keep bag together in freezer.

Cooking Day:

Thaw chicken and discard marinating peanut sauce. Also thaw bag of reserved peanut sauce. Prepare outdoor grill or indoor broiler. Grill tenderloins over a moderately hot fire for 15 minutes per side or until slicing into middle reveals opaque meat. If broiling, place chicken 6 inches from broiler.

Serve with reserved peanut sauce, brought to room temperature and whisked to a smooth consistency. To serve the sauce hot, heat on low or place in microwave for 1-2 minutes; do not boil.

Note: For a sweeter peanut sauce, more sugar may be added at this point. Or for a spicier sauce, add 1/8-1/4 t. ground cayenne pepper.

Noodles: Bring a pot of water to boiling; remove from heat. Place noodles in water, stir, and let sit 8-10 minutes, stirring occasionally. Drain.

I tossed the noodles with some peanut sauce and served w/chicken tenderloins on top. Hope you guys like it!

Chicken Tamale Casserole

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided

1/3 cup fat-free milk

1/4 cup egg substitute

1 teaspoon ground cumin

1/8 teaspoon ground red pepper

1 (14 3/4-ounce) can cream-style corn

1 (8.5-ounce) box corn muffin mix (such as Martha White)

1 (4-ounce) can chopped green chiles, drained

Cooking spray

1 (10-ounce) can red enchilada sauce (such as Old El Paso)

2 cups shredded cooked chicken breast

1/2 cup fat-free sour cream

Preparation

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Nutritional Information

Calories:354 (36% from fat)

Fat:14.1g (sat 7.1g,mono 3.3g,poly 1.2g)

Protein:18.9g

Carbohydrate:36.3g

Fiber:2.5g

Cholesterol:58mg

Iron:1.7mg

Sodium620mg

Calcium:179mg

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Chicken Enchiladas

4 chicken breasts

1/4 c. sour cream

1 can cream of chicken soup

4 c. shredded cheddar cheese

I think it is 16 oz. jar of Picante Sauce or salsa

(use the regular size jar)

tortillas

Preheat over to 350 degrees.

Okay, here is how I cook my chicken for those of you that wondered: On medium heat with a tbsp of oil and I sprinkle salt n' pepper and toward the end of the cooking I add minced onion so that it doesn't burn. I actually like to use the tenders instead of the breast because I have figured out how to cook them without over cooking them. I think(I never really timed it) it is about 3-4 min. per side for tenders that is. Hope this helps...keep in mind that they are going to cook more in the oven.

Dice up the cooked chicken. Mix the sour cream, cream of chicken, and picante sauce or salsa. Then mix about half of the mixture with the chicken. Spoon chicken mixture on tortilla then spinkle desired amount of cheese and roll up and repeat. When finished rolling up the chicken pour the rest of the sour cream mixture over the enchiladas and top off with the remaining cheese.(I usually have used 1 bag of cheese inside the enchiladas and 1 for the top.) Bake @ 350 for 20-30 mins

Shredded Chicken

1 1/4 lb. chicken(I used 4 frozen chicken breast)

1 pkg. taco seasoning

1 reg. size jar of salsa



Cook all ingredients together on low 6-8 hours. I have also cooked it on high for 4-5 hours and it works just as well. Shred & enjoy in tacos or on sandwiches!