Mexican Dorito Casserole

Ingredients

• 2 c. shredded cooked chicken
• 1 c. shredded cheese (or more if you are a cheese hound)
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
• 1/2 packet taco seasoning (or more- to taste)
• Bag of doritos

Directions

1. Pre-heat oven to 350-f degrees.
2. In a mixing bowl, combine all ingredients except doritos.
3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Homemade Pot Pie

Ingredients:
1 Diced Medium Onion
1 Stick of butter
1/3 c flour
1 box of refrigerated pie shells
1 small bag of frozen mixed vegetables
1/2 c milk
1 3/4 c chicken broth
2 c cooked cubed chicken breast
Salt & Pepper...

Directions:
Melt butter in pot. Add onions and cook til translucent..
Add Flour, salt and pepper..
Let cook for a few minutes slowly stirring it well!
Add milk and chicken broth combining well and stir til thick and creamy!
Remove from heat..
Add cooked chicken and vegetables

Put bottom of crush in deep dish pie pan and fill with mixture.

Top with second crust and seal edges well! Cut a few slits in top so it can vent while baking!

Bake at 425 for 30-45 minutes
Let cool 5 minutes before serving!

Sent in from fan Siohban Armer

Chicken Cordon Bleu Casserole

Ingredients:

2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1/2 cup milk
1 egg, mixed with the milk
8 ounces swiss cheese, cubed
8 ounces ham, diced
1 (10 3/4 ounce) can cream of chicken soup
1 cup milk

Directions:
1. Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
2. Brown in a little oil until golden.
3. Place chicken in a baking dish, add cheese and ham.
4. Mix soup with 1 cup of milk and pour over all.
5. Bake at 350°F for 30-35 minutes, or until tender and bubbly.

Sent in by fan Siohban Armer

Chicken Breasts with Mushroom Cream Sauce

The secret to a good cream sauce is always the same: not too much cream or it can be overpowering, masking the more delicate flavors. Here it contains a bountiful amount of mushrooms and is served over chicken breasts.

INGREDIENTS

2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens

PREPARATION

Season chicken with pepper and salt on both sides.
Heat oil in a medium skillet over medium heat.

Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes.
Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds.
Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes.
Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half,
1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer.
Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.

TIPS & NOTES

Tip: It's difficult to find an individual chicken breast small enough for one portion.
Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.


NUTRITION

Per serving: 275 calories; 15 g fat ( 5 g sat , 7 g mono ); 84 mg cholesterol; 5 g carbohydrates; 25 g protein;1 g fiber; 373 mg sodium; 370 mg potassium.

Nutrition Bonus: Selenium (34% daily value).

Exchanges: 1 vegetable, 3 lean meat, 2 fat

Chicken Bomb

 Approx cals for each bomb: 331, Protein: 34, Fat: 14, Carbs: 14 

5 boneless, skinless, chicken breasts 
5 jalapeño peppers 
20 strips of bacon 
4 oz cream cheese, softened 
1 cup grated colby jack or cheddar cheese 
salt and pepper to taste 
1 cup BBQ sauce 

Directions: 
1.) Slice chicken breasts in half WIDTH wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper. 
2.) Slice jalapeños in half LENGTH wise and remove seeds, ribs, and the end with the stem. 
3.) In a small bowl, mix your softened cream cheese with your grated colby jack. 
4.) Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more) 
5.) Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn't always close the way you think it should. No worries! The bacon will pull it all together. 
6.) Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks! 
7.) Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it's done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done! 
*Makes 10 Chicken Bombs 

To Bake: Bake, uncovered, at 375 degrees for 30 minutes. Basting with BBQ sauce a few times during cooking. Baste once again when finished, and place under broil setting for a few minutes so bacon can crisp completely.

Chicken Broccoli and Rice Casserole

                                                                 

Ingredients:
1/2 of a large block of velvetta cut up
2 cups cooked rice
16 oz chopped broccoli
1 can cream of mushroom soup
1 cup shredded cooked chicken

Directions:
1. Mix together  
2. Pour in a greased baking dish at 350 for about 35 min

-Click here for easy way to cook chicken-