Green Chile Chicken Enchiladas (on the stovetop)

Here's a quick and easy meal that makes a ton of food. You get the flavor of green chile chicken enchiladas with half the work. You can serve it with Mexican rice, beans and tortilla chips.

Ingredients:

2 dozen corn tortillas, torn up

1 can green chile enchilada sauce

2 c. shredded cheese

2 cans cream of chicken soup

1 c. water

1 1/2 - 2 lbs boneless, skinless chicken breast

Directions:
Boil chicken in salted water about 20 minutes, or until cooked through. When chicken is done remove it from stove top and drain water. Let cool and then shred or cut up chicken.

Pour in green chile enchilada sauce, soup and tortillas. Stir until the tortillas are all covered. Add the chicken and cheese. Add enough water so that the tortillas will be able to soften up. Cook until cheese is melted and food is heated through, approximately 15 - 20 minutes.

Poppy Seed Chicken

Poppy Seed Chicken
2-3 chicken breasts or 1 whole chicken
8 oz. sour cream
2 cans cream of mushroom soup
2 T. poppy seeds
1 T. dried chopped onion (or 1/2 diced white onion)
1t. garlic powder (or 1 clove garlic)
1 cube butter
45 Ritz crackers

Boil chicken. When fully cooked remove from heat and cool for a few minutes. While cooling, preheat the oven to 350* F. Mix sour cream, soup and poppy seeds. Add onion and garlic powder. Chop or shred chicken, then add to mixture. Mix well. Spread in the bottom of a 9" x 13" pan.
Melt 1 cube butter, and crush the crackers. Add melted butter to crushed crackers and stir. Put on top of the chicken mixture. Bake for about 30 minutes. Serve over rice. Yummy!

Creamy Chicken Noodle Soup

I can't claim this recipe as my own, but my family LOVES this recipe. It comes from a girl I know named Channan.

Creamy Chicken Noodle Soup

Ingredients:

3-4 chicken breasts

6 c. water with 6 t. chicken bouillon (or use chicken broth)

5-6 carrots, peeled and chopped

1 medium onion, chopped in large chunks (I've used yellow, white and red onions- whatever I have on hand at the time)

Several stocks of celery, chopped

1 1/2 c. frozen peas (Don't thaw before!)

Basil

Oregano

Pepper

Salt (Kosher salt is what the recipe calls for, but I use sea salt, or use table salt.)

1 c. heavy cream

1/2 pkg. wide egg noodles

(All ingredients are approximate; you can add to or reduce as you wish.)

Directions:

Poach chicken breasts in broth for 20 minutes. Remove chicken and refrigerate. DON'T THROW OUT THE BROTH! It's your soup base! Add onions, carrots and celery. Simmer until carrots are soft.

Add your spices (to taste), and then dice or tear chicken. (I usually pick it up with a fork, put it over the pan and use kitchen shears to cut it up.)Add the chicken, heavy cream, frozen peas and noodles to the pan and stir well. (I get the Ream's Frozen noodles because they're the BEST!)

Remove pan from heat. Keep covered until noodles are soft.

We LOVE this recipe, and very rarely have leftovers. My kids used to want the Campbell's Chicken Noodle Soup, but I've slowly won them over. Now they request this all the time!