Chicken Tortilla Bake

1 can (10 3/4 ounces) Tomato Soup

1 cup Chunky Salsa

1/2 cup milk

2 cup cubed cooked chicken

8 corn tortillas (6-inch), cut into 1-inch pieces

1 cup shredded Cheddar cheese (about 4 ounces)

• Heat the oven to 400°F. Stir the soup, salsa, milk, chicken, tortillas and half the cheese in a 2-quart shallow baking dish. Cover the baking dish.
• Bake for 30 minutes or until the chicken mixture is hot and bubbling. Top with the remaining cheese. Let stand until the cheese is melted.
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sweet and tangy chicken

1 tablespoon butter

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Condensed Tomato Soup

1/4 cup water

1 tablespoon packed brown sugar

1 tablespoon vinegar

4 cups hot cooked regular long-grain white rice

• Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
  
• Stir the soup, water, brown sugar and vinegar in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.
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spicy cajun crockpot wings.

MORE football food.... The SUPERBOWL is just days away! I must provide you with an arsenal of delicious recipes.... it is my duty!

3 lbs Chicken Wings
1 Bottle Spicy BBQ
1 1/2 tsp Red Cayenne Pepper
1/4 tsp Salt
2 tsp Black Pepper
1/2 tsp Garlic flakes -- minced
1 tsp Onion flakes -- minced
3 Tbsp Worcestershire Sauce
2 Tbsp Green Dragon or Jalapeno Sauce
1 Tbsp Tabasco Sauce
1 Tbsp Cajun Spice

*Chicken wings or small chicken legs; more wings or legs can be added if
needed.


In a Crockpot; add chicken BBq Sauce, and all spices.

Stir and heat on low for 4 hours. Serve with cajun rice.... YUMMY!!!

GO COLTS!!!

Swanson Broth Cooking - Recipe Detail - Herbed Brown Rice and Chicken

Swanson Broth Cooking - Recipe Detail - Herbed Brown Rice and Chicken:

4 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon butter
1 3/4 cups Swanson® Chicken Stock
1/2 teaspoon dried thyme leaves, crushed
1 1/2 cups uncooked quick-cooking brown rice
1 cup frozen peas
2 tablespoons grated Parmesan cheese


Directions:


Season the chicken with the garlic powder and black pepper.
Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese."

Curried Chicken Salad

Curried Chicken Salad:
"Delicious chicken salad with curry powder, for sandwiches, rolls, or luncheon salad. Serve this flavorful salad on buns or bread, or mound it on lettuce leaves for a wonderful luncheon salad.


Ingredients:
2 chicken breast halves, cooked and chopped or shredded
1/4 cup finely chopped celery
4 green onions, thinly sliced
2 tablespoons chopped walnuts
2 tablespoons chopped dried cranberries
1 Granny Smith apple, shredded
5 to 7 tablespoons mayonnaise, or to taste
1 teaspoon curry powder, or to taste
1 tablespoon chopped fresh parsley, optional
salt and pepper, to taste

Preparation:
In a bowl, combine the chopped chicken, chopped celery, green onion, walnuts, cranberries, and apple. Toss to blend. Stir in the mayonnaise, curry powder, and parsley, if using. Add more mayonnaise, as needed, and season to taste with salt and pepper.
Serves 3 to 4."

Italian Chicken and Vegetable Soup

We are still freezing our butts off here in sunny Florida. We have had record lows for days now and the frigid climate seems to plan to stay for the weekend. Bring on the soup! I scored this recipe on Food Network. It's from Paula Deen, so it must be DEE-lish! I LOVE you Paula!

I plan to chef up this soup tomorrow. Tonight is sushi night with our friends. No, I do not cook every night of the week.

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
• 1 small onion, chopped
• 1 cup sliced carrots (about 3 small)
• 2 1/2 cups sliced zucchini (about 2 medium)
• 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
• 2 (14.5-ounce) cans chicken broth
• Grated Parmesan, optional

Directions

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.