Cream Cheese Chicken Soup

1 small onion
1 tablespoon butter or margarine
2 cans Swanson Chicken broth - 2 cups water with 2 bullion cubes
3 medium carrots sliced very thin
3 medium potatoes, peeled and cubed
2 cooked chicken breasts, cubed
2 tablespoons dried parsley
Salt and pepper to taste
1/4 cup all- purpose flour
1 cup milk
1 8oz pkg. Philadelphia cream cheese, cubed

In a large saucepan saute the onion in butter. Add broth, carrots and potatoes. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Add chicken, parsley, salt and pepper, heat through. Here is where I mixed as well as possible the cubed cream cheese with the milk to get it as smooth as possible. Might still have a few small lumps. I also used whatever small amount of the water that was left after the carrots were steamed. Combine with flour and add to the vegetable mixture. Bring to a boil; cook and stir until thickened. Reduce heat, cook and stir until all cheese is melted.

Chicken Pillows

1 whole chicken (about 3 lbs.) cooked shredded
1 8oz pkg. cream cheese softened
4 tablespoons of butter softened
2 or 3 cans of crescent rolls
dash of salt, pepper, and onion powder or minced onion.

Mix the cream cheese, butter, salt, pepper, and onion powder together. Add the shredded chicken and mix thoroughly. Place 1/2 cup of mix on 1 crescent roll. Don't tear the rolls apart. Roll up and seal on the ends. Dip them in the melted butter, then roll them in the dressing crumbs. Place in the baking dish and bake at 375 degrees for 20 minutes of until golden brown. Serve with chicken gravy.

Cheesy Crock-pot Chicken

4 chicken Breasts
1 package cream cheese (original flavor)
1 packet dry Italian dressing
1 cup water
1 package egg noodles (or rice)

Put all ingredients in a crock pot on high for 2-4 hours. Or on low for up to 9 hours. Stir occasionally.
Don't forget to spray the crock-pot.

Make noodles/rice.

Serve creamy cheese chicken over rice or noodles.

This is a really yummy and easy recipe!

California Pizza Kitchen BBQ Chicken Pizza

This is quick and super yummy!

What you need:
Pizza Dough: I have a great quick recipe on this blog
1 lb Chicken
1 TB olive oil
2 TB Bulls-eye Original BBQ sauce (my favorite)
Cornmeal (to put on pan or pizza stone before dough)
2 cups shredded mozzarella cheese, cheddar and Parmesan. Or buy a pre made pizza mix.
1/4th small red onion
1/2 a red and green pepper (2 colors are nice for look but not necessary. 1 full pepper is fine)
2 TB chopped fresh cilantro (can use dry seasonings but make sure you cook them)

Preheat your oven 500 degrees and if using a pizza stone place it in the oven to heat up.

In large frying pan with olive oil or on a George Foreman cook the chicken just until cooked. Do not overcook. Cut cooked chicken into pieces and coat with 2 TB of BBQ sauce. Set aside in the refrigerator (for best flavor) Or put right on top of the prepared pizza to save time.

Prepare Pizza dough and then spread 1/4th cup BBQ sauce evenly over the surface of the dough leaving a small crust. Sprinkle half of the cheese over the sauce. Next add 1/2 of the onion, all the peppers and chicken. Then top off with the rest of the onion, and cheese.

Bake 400 degrees for 8-10 minutes until the pizza is hot and bubbly. Once cooked sprinkle cilantro on top, slice and serve.

WARNING: THIS IS SUPER YUMMY YOU MAY NEED TO MAKE 1 pizza per person! Ü

Vickie's Delicious Chicken Divan

1 lb fresh broccoli (cut into spears, steam or boil just a little and drain)
3 pounds cut up cooked chicken breasts (cook/ boil until chicken turns white with chicken flavoring)
2 cans Cambles condensed broccoli cheese soup
1/3 cup milk
1 cup shredded cheddar cheese
1/2 or 1 cup stove top stuffing
2-3 T melted butter

Preheat oven to 450

Spray Pam in a 2 quart casserole dish, arrange the cooked broccoli and chicken in the pan. Combine soup and milk in another bowl and poor it over the broccoli and chicken. Sprinkle cheese over the top. Combine the bread crumbs with the melted butter and sprinkle on top.

Cook 20 minutes until hot and bubbly! Serve with rice.

This is Ryans FAVORITE recipe made by his mom growing up. I love it, and my girls also enjoy this now.

Quick tip:
If you are trying to save more time, you can use frozen broccoli and just thaw it real quick in hot water, the chicken can replaced by 3 (5oz) cans of Swanson's Chicken breasts. Double this up and put in your freezer for a quick meal.

White Chicken Chili

1 lb boneless skinless chicken breasts
1/2 cup chopped onions
1 tsp. garlic powder
1 TB olive oil
2 cans (15 oz. each) great northern white beans (rinsed and drained)
1 can (14 oz.) chicken broth
2 small cans diced green chilies
1 t. salt
1 t. oregano
1 t. cumin
1/2 t. pepper
1 cup sour cream
1/2 cup whipping cream

Saute onions and garlic powder in olive oil over med heat. Then add chicken. When chicken is thoroughly cooked add the beans, chilies, broth and seasonings. Bring to a boil. Reduce heat and dimmer for 30 minutes.

Just before serving remove from heat and stir in sour cream and whipping cream. Top with a handful of mozzarella cheese in each bowl.

May also be served with tortilla chips.

CROCK POT RECIPE:
Boil or brown your chicken with chicken seasoning, or cook on George Forman. Shred/ cube or freeze for later. Saute onions and garlic powder in large skillet. Add pre cooked chicken for a few minutes to add flavor or skip this step and dump it all in the Crock pot. Add all the rest of the seasonings and cook on low for 4-6 hours. Just before serving add sour cream and whipping cream.

Christina note:

This is super good! Great for dinner parties. You can never have enough!
Avrie did not like it because of the onions
Halle loved it.
Also tastes good with black beans

Chinese Chicken Salad

Chinese Chicken Salad

TOSS:
Chinese Cabbage
Regular Cabbage
Red Cabbage
Snow peas
Peppers - red / yellow / orange
Carrots
Radishes
Cucumbers
Cilantro
Cheese

Dressing:
2 T. brown sugar
2t. soy sauce
1 T sesame oil
¼ c. veg. oil
3 T. rice vinegar

Brenley

Ham & Bacon Wrapped Chicken Bake

2-4 boneless skinless chicken breasts

corned beef slices or ham slices
Monterrey jack or Provolone cheese

cooked bacon

1 can cream of mushroom soup

1 cup sour cream

Make sure chicken is sufficiently thawed. For my family I usually use 2-3 chicken breasts and cut them in half lengthwise for smaller portions. Wrap up the chicken in 1 piece of bacon and 1 slice of corned beef or ham ( or whatever you have, I usually don't have bacon around) and secure with toothpicks. Sometimes I put a slice of Monterrey jack cheese or provolone in the middle. Brenda Robbins made us something similar to this and had cream cheese in the middle. That also sounds like an excellent idea. Place in 9x13 pan and pour the soup/sour cream mixture over the top. That's your sauce. We love to make rice with this recipe and pour the sauce over it too. Bake at 325 for 1 1/2 hours or whenever it's done!
Sarah Sturgeon

Knock-Off Cafe Rio Sweet Pork or Chicken Burrito or Salad

INGREDIENTS:

1- 3lb pork roast shoulder or butt

OR

6 boneless, skinless, chicken breasts

2 cans of COKE

1 1/2 C brown sugar

2 small cans diced chilis

1 - 14oz can of tomato sauce

1 1/2 t chili power

1 1/2 t cumin

DIRECTIONS:

Mix all ingredients in crock pot, then add roast or chicken. Cook the night before on low for 6-7 hours, shred pork or chicken next morning, put back in crock pot and let marinade up to 4-5 hours on warm. If you are in a hurry cook on high for 3-4 hours and then shred it and let it cook another 2.

SERVE:

In tortillas that has melted cheese on it with lime rice and black or pinto beans.

or

On a mix of greens that are on a tortilla that has cheese melted on it with fried tortilla strips.

CAFE RIO, CREAMY TOMATILLO DRESSING FOR THE SALAD:

1/2 C mayonnaise

1/2 C cilantro

1/2 t cayenne pepper

1/2 of a pkg of Hidden Valley Ranch Buttermilk Recipe Dressing Mix

1/4 C buttermilk (sub 1/4 T lemon jice and 1/4 C milk)

1 clove garlic minced

2 tomatillos quartered

DIRECTIONS:

Mix all ingredients well in a blender. Chill before serving.

Quick Chimichungas

Quick Chimichangas

1 lb ground round, chicken, fish or no meat at all. (Season to your liking ex: Beef with seasonal all salt.)
1 med onion
2 cloves garlic crushed
2 cups (8ox) 4 cheese MEX BLEND shredded cheese, divided
1 (16 oz) Can refried beans
1 (16 oz) can black beans drained
1(4.5oz) can chopped green chilies drained
½ cup picante sauce or salsa (I sometimes do a full cup)
12 (8in) tortillas
Extras: Salsa, sour cream, lettuce, guacamole
Cook first 3 ingredients in large skillet over med high heat. 8-10 minutes or until beef is no longer pink. Stirring into crumbles- drain
Stir in 1 ½ cups cheese, both beans, chilies, and salsa into beef mixture.
Place ¼ cup of beef mixture in center of each tortilla. Fold opposite sides of tortillas over filling, tucking sides in forming rectangles. Can secure with toothpicks.
Place on baking sheet; coat chimichangas with cooking spray.
Bake 425 for 8 minutes; turn chimichangas over spray again and bake 5 more minutes until crispy. Serve immediately with remaining cheese and desired toppings.
Christina note: I love this for a quick yummy meal, we usually have leftovers for Ry to take for lunch the next day. I usually save some beans and cheese out for the girls and roll them some smaller ones, since they do not like onions etc. This is also great for groups. If you are in a big hurry skip the toasting step, everything is already cooked. Enjoy!