Tortilla Soup

Ingredients:
4 boneless, skinless chicken breasts, cooked and shredded
1/4 tsp minced garlic
2 14 oz cans or 4c chicken broth
2 14 oz cans stewed tomatoes, chopped, with liquid
1 c salsa
2 tbs cilantro
1c sweet corn

Extras:
onions, grated cheese, avacodas, chips, tortillias, sour cream, anything you would put in a taco


Directions:
-Cook and shred chicken
-put all ingredients (not extras) into crockpot
-Cover and cook on high for 4-6 hours or low for 8-10
-serve in bowls with extras on top

Easy Chicken Pot Pie

Ingredients:
2 frozen pie shells
1can cream of mushroom soup
1/2 C. milk
1 bag frozen mixed vegetables
2 C. cooked chopped chicken
1 tsp. minced garlic
1 small onion
Coarse ground black pepper, to taste


Preparation:Preheat oven to 375 degrees.
Take pie shells out of freezer, separate, lay one pie shell flat, leaving the other in the pie pan, and thaw for 10 minutes. Meanwhile, defrost frozen veggies in microwave; chop and sautee onion. Mix chicken, defrosted veggies, sauteed onion, garlic, soup and milk in large mixing bowl. Pour into pie shell; top with flattened pie shell. Pinch edges together and poke holes in top crust. Bake for about 30-40 minutes or until crusts are done.

Anything Goes Un-pizza

INGREDIENTS:
2 cans of pre-made crescents/croissants
1 can of chicken
assorted chopped veggies;
mushrooms, tomatoes, broccoli, onions, peppers, olives
1 pkg. cream cheese
1/2 c - 1c grated cheese

DIRECTIONS:
mix everything but croissants in a bowl. Unroll four croissants on cookie sheet to form square. Attach the rest of the croissants from widest part of croissant out. When finished it should look like a star. Pile cheese, veggie, chicken mix on top. Carefully pull tip of croissant into center of mixture. Bake at 375 for 20 to 25 minutes.

Chicken Cordon Bleu

Ingredients:
4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk
dried rosemary

Preparation:

Put ham and cheese on chicken. Sprinke with rosemary. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles or rice with the sauce it makes.

Lemon Chicken

Ingredients:

Chicken:
4 Chicken Breasts
1-2 c. flour
salt and pepper to taste
vegetable oil

Lemon Sauce:
1 1/2 c. water
1/2 c. lemon juice
3 1/2 tbs. brown sugar
3 tbs. honey
2 tsp. chicken bouillon
1/2 tsp ginger
3 tbs. cornstarch

Directions:

Chicken:
Add pepper and salt to flour. Put flour into zip lock bag. Slice chicken into strips. Place chicken into bag and shake until chicken is chicken is coated.
heat vegetable oil in pan, when hot, fry chicken until golden brown.

Lemon Sauce:
Mix all ingredients and heat in pan over medium heat. Stir well so it doesn't clump. Takes about 5 min. to thicken.

Serve over rice with chicken and sauce on top.

Creamy Cheesy Crockpot Chicken

Cook Time: 3 or 4 hours on high

Ingredients:

4 chicken breasts
1/4 c. water ( I think this needs more water)
1 pkg cream cheese
1 can cream of mushroom or cream of chicken soup
salt and pepper to taste
Italian seasonings

Directions:
Put 1/4 c. water in to crockpot. Place in Chicken breasts ( do not need to be thawed). Add salt, pepper, and seasonings. Cook 1 hour on high. After 1 hour cut chicken breasts in half. Add cream cheese and soup. mix .Cook for remaining time
Serve over rice.