ps; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium
Spoon 1/2 cup enchilada sauce into a greased 13\"
Dice chicken and bacon and start browning
blend together the cream of chicken soup and the cream cheese
Heat oil in a 12-inch skillet over medium-high heat. Cook and stir chicken in the hot oil until browned, 5 to 7 minutes.
Stir black beans, enchilada sauce, campanelle pasta, salsa, Greek yogurt, chicken broth, onion flakes, and garlic powder into the skillet; bring to a boil. Reduce heat to low and simmer, covered, until pasta is tender, 15 to 20 minutes. Remove from heat.
Sprinkle pepper Jack cheese and parsley over pasta mixture.
Lightly season and cube chicken and cook in a medium
Cook chicken, remove from bones and cut into chunks.
Combine chicken, enchilada sauce, soup, onion, garlic salt and pepper. Place half of corn chips in a greased 12 x 7 x 2-inch baking dish. Layer with chicken mixture, then remaining corn chips.
Sprinkle with cheese.
Pour chicken broth over casserole.
Bake at 350\u00b0 for 30 minutes.
*This should make 2 cups of cooked chicken for recipe.
Boil chicken breasts, cool, debone, and coarsely chop.
Crush enough tortilla chips to cover bottom of a 9x13 pan.
Layer chicken over the chips.
Mix together onion, green chilies, soup, and milk.
Pour over the chicken.
Place Velveeta slices all over the top.
Crush enough tortilla chips to cover the cheese.
Bake at 350 degrees for 25 minutes.
Garnish with salsa and sour cream.
Saute onions and peppers in margarine.
Add cheese and milk. Reduce heat.
Stir over low heat until cheese is melted.
Add chicken and olives; mix.
Dip tortillas in hot oil and drain on paper towels.
Place at least 1/4 cup chicken mixture in tortilla; roll up.
Place seam side down in pan.
You can melt more cheese to pour over top.
Bake at 350\u00b0 for 15 minutes.
Pour 1 cup green enchilada sauce in bottom of pan. Mix together onion, cheese, salt, chilies, sour cream and chicken. Add chicken enchilada sauce. Roll mix into tortillas and place in baking dish. Pour remaining sauce over tortillas. Bake at 350\u00b0 until bubbly - about 30 minutes. Can be frozen. Makes 12 servings.
Reserve 2 cups corn chips for topping. Line a greased 12 1/2 x 8 1/2 x 2-inch casserole with remaining corn chips. Combine chicken, enchilada sauce, mushroom soup, onion, garlic, salt and pepper. Pour chicken mixture over chips. Pour chicken broth over entire mixture. Bake at 350\u00b0 for about 20 minutes. Top casserole with remaining chips, cheese and green chillies. Bake an additional 10 minutes. Makes 8 to 10 servings.
Grease a 9 x 13 pan and preheat oven to 375 degrees.
Layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese.
Repeat layers.
Cover and bake for 45 minutes.
Uncover and bake for another 5 minutes or until bubbly.
In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
If you like, add cooked chicken, and heat through, about 5 minutes.
Mix first three ingredients together in a gallon zip top bag by zipping bag closed and squishing until ingredients are well mixed. Add chicken pieces and shake until chicken is coated.
Marinade overnight if using the next day.
If freezing, squeeze out excess air and freeze. (Make sure you are using a freezer bag if you are freezing.).
Broil, grill or bake chicken pieces until meat is fork tender and juices run clear. Broil or grill on medium-high heat about 10 minutes on each side, or bake at 350F for 30-45 minutes.
ook (I boil them) the chicken breasts, then shred them with
pray.
After poaching the chicken, shred it and put into
Fry the chicken breast pieces in a little
ver med-high heat. Add chicken and cook, breaking up w
f water and 1-2 chicken bouillon cubes into a large