Italian Crock Pot Chicken

Ingredients:
4-6 boneless, skinless chicken breasts
1 pkg Italian dressing mix (don't mix into dressing)
1 pkg cream cheese
2 cans Cream of Chicken Soup
1 can of water

Directions:
Blend all ingredients except chicken in blender or use wire whisk and blend well. Pour over chicken in crockpot. Cook on high 3-4 hours or low 6-8 hours. Serve over rice or noodles.

Label:Thaw. Cook on high 3-4 hours or low 6-8 hours. Serve over rice or noodles.

Layered Enchilada Casserole

Layered Enchilada Casserole
2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
1 tub Santé Fe Blend Philadelphia Cooking Crème
2 cup shredded cheese. ( I used a combo of 3 cheddar and Pepper Jack)
3 flour tortillas (I used 6 inch)
Directions
1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.
2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8  freezer pan.  I buy the foil ones. Top with 1 flour tortilla.
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Double wrap in heavy aluminum foil to prevent freezer burn.  Label.
Label: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through.

Baked Creamy Chicken Taquitos

• Ingredients:
• 3 ounces cream cheese, softened
• 1/4 cup green salsa
• 1 Tbsp fresh lime juice (juice from half a lime)
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp onion powder
• 2 cloves garlic, minced
• 3 Tbsp chopped cilantro
• 2 Tbsp sliced green onions
• 2 cups shredded cooked chicken
• 1 cup shredded Mexican flavored cheese
• small flour or corn tortillas
• kosher salt
• cooking spray
• 
  
• Directions:
• Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
• (If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
• Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
• Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
• Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt. Bake for 15 – 20 minutes or until crisp and golden. Serve with salsa, sour cream or guacamole.
• Label: **To bake a frozen taquito (no need to thaw first): Preheat oven to 425 degrees F and bake for 15-20 minutes.

Lasagna Casserole

1 Box Penne Noodles
1 lb ground beef (or sausage)
8 oz sour cream
8 oz cottage cheese
1 14 oz can tomato sauce
1 cup cheese

Boil noodles. Brown meat. Combine tomato sauce, cottage cheese, sour cream into bowl. Add cooked meat, stir until all ingredients are blended together. Pour noodles in 13x9 pan. Add meat sauce on top of the noodles. Mix together in the 13x9 pan until all noodles are covered with the sauce. Add cheese to top of the combined dish. Cook for 30 minutes at 350 degrees.

Vegetable Beef Stew

Ingredients: 1 pound ground beef 1 can vegetable beef soup 1 can tomato soup 2 cans water 1 can green beans 1 can corn 1 can chili Directions: Brown beef Mix all together Heat on Stove until serve ready

Chicken Enchilada Casserole

4 chicken breasts, 1 small onion chopped fine, 1 10.75 oz can cream of mushroom soup, 1 10.75 oz can cream of chicken soup, 1 soup can milk, 1 4oz can dices green chiles, salt and pepper, 1 1/2 cup shredded cheese, and 1 dozen corn tortillas torn in quarters Directions: Cook chicken with onion in a small amount of water. Cool and break into small pieces. Mix in remaining ingredients except cheese and tortillas adding salt and pepper to taste. In a large casserole dish, form layers of tortilla pieces, chicken mix, and cheese. Bake at 350 degrees for 30-45 minutes. Makes 6-8 servings.