Chicken Enchiladas

I believe this recipe is actually Heather's, but it's a regular at our house. The ranch dressing might sound a little funny, but it makes a huge difference in the final flavor.


1 lb. Chicken
Seasoning salt
Dill weed
Onion salt
Ranch dressing
Tortillas
1 can Enchilada sauce
1 can cream of mushroom soup
1 can milk

Cube and season chicken to taste with seasoning salt, dill weed and onion salt and cook in small amount of olive oil.  Warm tortillas in microwave to make them softer and less likely to break, then spread a small amount of ranch dressing on the tortilla. Fill tortilla with cheese, chicken and olives.  Combine Enchilada sauce, cream of mushroom soup and milk in saucepan and heat.  Pour over top of enchiladas.  Bake in oven at 350 degrees for 25-30 minutes.
I sometimes add beans, rice or whatever strikes my fancy while I'm cooking.
They may be really fattening, but what comfort food isn't?

Chicken Gnocchi Soup

One of my favorite foods at Olive Garden is the Chicken Gnocchi soup.  I LOVE it!  And we don't have one here in Moab :( so I have to try and make my own.  This isn't quite it, but it's pretty good, and it's just so pretty . . 


melt 1/3 cup butter in a soup or stock pot
saute 2 cloves minced garlic
         1/2 onion, chopped
         1 stick of celery, chopped
Add  1/3 cup flour
         2 cans chicken broth or 3 cups chicken stock from scratch
         1/2 tablespoon chicken base or 2 chicken boullion cubes
         2 cups half and half
         1 shredded carrot
         1/2 teaspoon thyme
         1/2 cup chopped spinach, fresh or frozen
         A couple of handfull of diced chicken, however much you like 
Mix and cook until soup thickens, stirring occasionally.   Cover and simmer for 10 minutes.  Add more milk if a thinner consistency is desired.   
Add 1/2 pound Gnocchi last and cook another 3-4 minutes.  Just long enough for the Gnocchi to cook throughout.  I also added a couple of dashes of Red Wine Vinegar, but that's optional.


         

Chicken Broccoli

2 10 oz. packages frozen broccoli spears or two 8 ounce packages frozen cut asparagus
1/2 cup butter or margarine
2/3 cup flour
1/4 teaspoon ground nutmeg
2 cups light cream or milk
2 cups chicken broth
2/3 cup shredded Swiss cheese
10 ounces cooked chicken, chopped or shredded
1/4 cup Parmesan cheese
Preheat oven to 350 degrees, cook vegetables according to package directions; drain.  Arrange in a 12x71/2x2 inch baking dish.  For sauce, in a saucepan melt butter; stir in flour, nutmeg, 1 teaspoon salt and 1/4 teaspoon pepper.  Add cream or milk and broth all at once.  Cook and stir till bubbly; continue cooking 1 to 2 minutes more.  Add Swiss cheese; stir till melted. 
Pour half of the sauce over the broccoli.  Top with chicken.  Pour remaining sauce over all.  Sprinkle Parmesan atop.  Bake in 350 oven for 20 minutes or till heated through.  Broil 3 or 4 inches from heat 1 to 2 minutes or till golden.  Serves 6

White Chicken Chili

No picture cause it was so yummy I ate it before I could take a shot!

This is one of our go to meals. It's fast and easy to throw together and it makes a ton.
I dump it all in my crockpot and cook it on high for 4 hours or on low for 8, but it just needs to be heated through, so you could just do it on the stove.
We eat it like taco soup and throw in some chips, avocados and cheese just before eating.

1 lb chicken (cooked & cubed)
1 medium onion, chopped (cooked with chicken)
1 (16oz) can chicken broth
1 (16oz) can cream of chicken soup
1 small can chopped green chilies
1 cup water or more, depending on consistency
1 can (11oz) mexi-corn
2 (16oz) cans Great Northern Beans
1.5 tsp garlic powder
1 tsp ground cumin
1 tsp oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
Mix all ingredients and heat through
Just before serving add 1/2 cup whipping cream or evaporated milk and 1 cup sour cream.

Slight changes that I like to make. I sometimes rip apart a rotisserie chicken for the chicken, and I use milk instead of whipping cream at the end.

Sweet and Sour Chicken

chicken breasts cut into large cubes {I usually do three breasts if they're small and two if they're pretty big}
1 egg, beaten
cornstarch
oil
sauce {recipe follows}

1. Dip the cubed chicken into the egg, then roll them in the cornstarch.
2. In a small amount of oil, fry the chicken until just browned.
3. Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325° F (160° C) for one hour, turning the chicken every 15 minutes.

Sauce
3/4 cup sugar
4 tablespoons catsup
1/2 cup vinegar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
Mix all ingredients together and pour over chicken.

Eat over rice.

{The recipe says to bake for one hour, but I don't think I've ever baked it that long. Half an hour maybe. I just pull out big chunk of chicken and make sure it's no longer pink in the middle. Definitely doesn't take an hour. Also, I've never tried it, but I think you could probably just keep it in the frying pan, turn the heat down, add the sauce and cover for a little while. Probably would yield the same results and a would be a little bit faster. Just something I've thought of doing before.}

Yummy and easy!