Poultry

Cheesy Chicken

6 boneless, skinless chicken breasts

10 oz. can condensed cream of chicken soup

10 oz. can condensed Fiesta cheese soup

Preparation: Place chicken breasts in 3-1/2 to 4 quart crockpot. Pour the undiluted soups over the chicken and stir to combine. Cover crockpot and cook on low 6 to 8 hours, until chicken is tender and thoroughly cooked. Serve over rice or noodles. 6 servings

Sherri's Mexican Lasagna

Sherri’s Mexican Lasagna

9×13 pan (I like glass) in a 350 degree oven for 35-45 min.

1 # of ground turkey, beef or chicken

1/2 cup of chopped onions

1 15 oz can refried beans

1 8 oz can tomato sauce

1 package of taco seasoning

1 4 oz can of chopped, MILD chilies (those fire loving diners can add spicy sauce and such to their own)

3/4 cup to 1 cup of water

Mexican Chicken

* 1 pk corn tortillas

* 2 c chicken, cooked and cubed (or substitute turkey)

* 12 oz cheddar cheese, grated

* 1 cn cream of chicken soup, condensed

* 1 cn cheddar cheese soup, condensed

* 1 c tomatoes with green chilies (such as Ro-Tel brand)

* 1 1⁄4 c milk

* 1 onion, chopped

* 1 freezer food storage bag, jumbo

Instructions

Buffalo Chicken Dip

3 cooked chicken breasts, shredded

3/4 C Frank's Hot Sauce

16 oz Cream Cheese

1 C Ranch Salad Dressing

1 1/2 C Shredded Cheddar Cheese

Heat chicken and hot sauce over medium heat. Stir in cream cheese and ranch dressing. Continue cooking and stirring, until the cream cheese is melted. Mix in the cheddar cheese, heating and stirring until it is melted. Set aside to cool.

(I just dump everything in my crock pot and put it on warm when its melted I serve with veggies, pita chips, bagel chips, pretzel, or bread)

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