Mexican Crockpot Chicken

4 chicken breasts (thawed)

1 16 oz. jar salsa

1 can black beans (rinsed)

1 can corn

1 8 oz. cream cheese (softened)

Layer first four ingredients in the crock pot.  Cook on high for 3 1/2 hours.  At this time, shred the chicken.  Place the cream cheese over top and cook for 1/2 hour more.  Stir and serve spooned into tortillas.

Swiss Chicken

Another easy one!

Swiss Chicken

4 chicken breasts
6-8 slices of Swiss cheese
1 can cream of mushroom soup (or cream of chicken)
1 cup milk (or sour cream for a thicker sauce)
1 box chicken stuffing
1/4 cup butter, melted

Pound the chicken to even out the thickness. Place chicken in a 9x13 dish. Top chicken with cheese slices. Mix can of soup and milk together. Pour over chicken. Top with stuffing. Drizzle stuffing with melted butter. Cover with foil and cook at 350* for 45 minutes. Remove foil, then return to oven and bake for another 5-10 minutes.


Recipe found here and here.

Cheesy Mexican Chicken

Prep time: 15 mins

Total time: 55 mins

Makes: 6 servings

Ingredients:

-6 sm. Boneless skinless chicken breast havles

-1 can cream of chicken soup

-1 & 1/2 C. cheddar cheese

-1/2 C. milk

-1 pkg. taco seasoning mix

-2 C. Fritos corn chips

-4 & 1/2 C. cooked rice

Directions:

-Preheat oven to 375°F. Place chicken in 13x9-inch baking dish.

-Mix soup, 1 cup of the cheese, milk, and seasoning mix until well blended; spoon over chicken. Top with chips; cover.

-Bake 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake, uncovered, an additional 10 minutes or until cheese is melted.

-Serve over rice.

A few things I did differently:

-Used chicken tenderloins because that is what I had on hand.

-Added a 1/2 C. salsa to the mixture before pouring it over chicken.

-Served it over Mexican rice instead of white rice. 

-Topped it with a little lettuce, tomato, and sour cream; delish!

Original recipe can be found here.

Chicken Tacos

Ingredients:
Chicken breasts {2-4}
1 packet of taco seasoning
1-2 cans of chicken broth {depending on how much chicken}

Combine all 3 ingredients in crock pot. Then cover and cook on low for 6-8 hours.

Spoon chicken into warm flour tortillas. Top with cheese, lettuce, tomato, sour cream, olives, {and whatever else you please!}. I always make Mexican rice when we have this because my husband likes to put that in his tacos too.

{Sorry, no picture. But, this is SO yummy...trust me!}

Cranberry Chicken

This is a favorite at our house and is SO easy and fast to make.

Ingredients:
Chicken breasts {2-4}
1 medium bottle of french salad dressing
1 can whole cranberries
1 packet of Lipton Onion Soup mix

-Place frozen chicken breasts in 9x13 glass pan.
-Pour french dressing all over chicken {sometimes I use the whole bottle, sometimes I don't, it just depends on how many chicken breasts I am cooking}.
-Sprinkle soup mix all over.
-Scoop cranberries all over.
-Cook @ 350 degrees for 1 hour.
-Serve over rice.

White Chili

1 lb. chicken, raw, diced
1 med onion, chopped
1 tsp. oil
1 1/2 tsp. garlic powder
1 tsp. salt
1 tsp. cumin
1/2 tsp. pepper
1 tsp. oregano
2 cans white beans (great northern) drained
1 can chicken broth
2 4oz. cans diced green chilies
1 cup sour cream
1/2 c whipping cream


Saute chicken in garlic powder, onions, and oil. Add beans, chilies, chicken broth, and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 min. Remove from heat. Stir in creams.
Serve with olives, shredded cheddar cheese, and tortilla chips.

Chicken Enchiladas

16 oz sour cream
1 can cream of chicken soup
4 oz. can diced green chilies
1/2 small can diced black olives
1 bunch green onions, chopped
3 chicken breasts
1 pkg. flour tortillas
1 1/2 c. grated cheddar cheese


Mix sour cream, soup, chilies,black olives, green onions, and 1 cup cheddar cheese. boil chicken breasts until tender; cool, then slice chicken into bite sized chunks. Set aside 3/4 cup of the sauce mixture. add the chicken chunks to the remaining sauce mix. Spoon 2 to 3 tbsp of chicken sauce mixture onto a flour tortilla and roll up. Place tortillas in a 9x13 inch casserole pan (Spray with cooking spray first) After filling all tortillas and lining them up in the pan, take the set-aside sauce and sread over the tops of the tortillas, then sprinkle the remaining 1/2 c cheddar cheese on top. bake at 350 for 25 to 30 minutes.

Chicken Roll-ups

4 boneless skinless chicken breasts

1 8-oz. cream cheese

1/4 c. melted butter

1 roll/can crescent roll dough

1/2 c. bread crumbs
Bake chicken breasts at 350*/ 20 min.Shred Chicken and mix with cream cheese (celery/cashews optional)Unroll two triangles of dough- (so one rectanlge) Put mixture in crescent roll dough and form a ball. Roll ball in melted butter and then bread crumbs. Continue until all dough is used. Makes 4 ballsBake at 350* for 20-30 min.
Serve over rice.

Gravy:

1 can cream of chicken soup

4 tbsp. sour cream

1/2 c. milk

Easy italian chicken

Easy Italian Chicken

8 oz. cream cheese

1 stick of butter

2 cans cream of chicken soup

1 pkg. Good Seasons Italian Dressing mix

8-10 chicken tenderloins or 4 chicken breasts
Mix first 4 ingredients in blender. Layer chicken and sauce in crockpot. Turn on low heat and cook for about 6 hours.

Serve over rice or pasta.