Chicken Tortilla Soup

INGREDIENTS:
1 can chicken broth
1 can cream of chicken soup
2 tbsp taco seasoning
1 can diced tomatoes
1 can black beans
1 can whole kernel corn
1 can diced green chiles
3-4 chicken breasts, cooked & shredded
optional toppings: cheese, sour cream, tortilla strips

DIRECTIONS:
Cook & shred chicken, set aside
Combine chicken broth, cream of chicken, & taco seasoning in a pot on
medium heat & whisk together until blended.
Add chicken to the  broth/soup/seasoning mixture & stir.
Add tomatoes, beans, corn, & chiles.
Mix well & keep on on medium heat for 20-25 minutes, stirring often.
Top with cheese, sour cream, and tortilla strips

*Meagan's version: I use a rotisserie chicken because it's quicker and
has a lot more flavor. I also drain all the cans before adding them to
the pot.

Creamy Chicken Enchiladas

INGREDIENTS:
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

DIRECTIONS:

1. Preheat oven to 350. 
2. Spray 9×13 baking dish with Pam.
3. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. 
4. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. 
5. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. 
6. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. 
7. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Mexican Lasagna

INGREDIENTS:
Cooking Oil Spray
6 Corn Tortillas, cut into quarters
1 Large Egg
1/4 Cup Milk
1/4 Cup Sour Cream
1 Cup Mild Chunky Salsa
1 lb Chicken Breast, cooked and shredded
4 oz Cream Cheese, half inch cubed
2 Tbsp Cilantro, chopped
3 Scallions, chopped
1 Tsp Kosher Salt
2 Cups Mexican Cheese Blend, divided

DIRECTIONS:
1. Preheat oven to 350 F°.
2. Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
3. Bake for 5 minutes, remove and set aside.
4. In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
5. Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
6. Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
7. Bake uncovered for 35 minutes.
8. Serve.

Oven Fried Parmesan Chicken

INGREDIENTS:
1 egg, beaten
3 Tbsp milk
1/2 cup bread crumbs (stuffing mix)
1/2 cup grated parmesan cheese
1 tsp dried oregano
1/2 tsp paprika
1/4 tsp black pepper
2 Tbsp butter, melted
2-3 lbs chicken breast

DIRECTIONS:

1. Preheat oven to 375
2. Grease a medium-sized baking dish
3. In a small bowl, combine milk and egg
4. In a shallow dish, combine bread crumbs, parmesan, oregano, paprika, and pepper; mix well.
5. Dip each chicken breast, one at a time into egg mixture; coat with crumb mixture; place in baking dish.
6. Drizzle melted butter over the top.
7. Bake for 45-55 minutes (I did 45 minutes).

Side dish: I served ours with a side of pasta.

Creamy Baked Chicken

INGREDIENTS:
8 boneless chicken breasts (I only use 3-4)
8 (4") slices, swiss cheese (I use 1-2 per chicken breast)
1 can cream of chicken soup
1/4 cup dry white wine
1 cup herb stuffing mix
1/4 cup melted butter


DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Arrange chicken breasts in lightly greased 9x13 dish. 
3. Top with cheese slices. 
4. In a bowl, combine soup and wine; stir well. 
5. Spoon evenly over chicken
6. Sprinkle with stuffing mix. 
7. Drizzle butter over crumbs.
8. Bake at 350 for about 45-55 min.

Italian Baked Chicken and Pastina

INGREDIENTS:
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

DIRECTIONS

1. Preheat the oven to 400 degrees.
2. Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. 
3. Drain pasta into a large mixing bowl.
4. Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes.
5. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. 
6. Put the chicken mixture into the bowl with the cooked pasta. 
7. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. 
8. Place the mixture in a buttered 8x8 baking dish. 
9. In a small bowl mix together the bread crumbs and the Parmesan cheese. 
10. Sprinkle over the top of the pasta mixture. 
11. Dot the top with small bits of butter. 
12. Bake until the top is golden brown, about 30 minutes.

*recipe from The Food Network

Bacon and Parmesan Pasta

INGREDIENTS:
1 lb. bacon
1 pkg. penne pasta
1 cup heavy whipping cream
1 (8 oz) pkg. cream cheese
1/2 cup shredded parmesan
2 eggs
crushed red pepper flakes, to taste
optional: grilled chicken

DIRECTIONS:

1. Season bacon with red pepper flakes, to taste.
2. Cook until crispy and chop. Set aside.
3. Cook pasta according to package directions.
4. Meanwhile, heat heavy cream and cream cheese in a saucepan over low heat until mixture is smooth.
5. Remove from heat.
6. Add eggs and parmesan cheese to creamy mixture.
7. Drain pasta and return to pot.
8. Add the sauce mix, chopped bacon, and grilled chicken.
9. Mix well to coat.

*recipe from Pearls, Handcuffs, and Happy Hour