Pesto Ravioli
Ingredients:
2lb Ravioli
1 jar Alfredo Sauce
1/4 Cup Pesto
1 Cup Parmesan Cheese
1lb cooked cubed chicken


Directions: Combine ingredients in a pan and cook as directed below.


Label: Pesto Ravioli: Cook at 350 for an hour if frozen, 30 minutes if thawed.

Chicken Enchiladas
Ingredients:
2 cups chicken (cooked and cubed)
3 cups cream of chicken soup (1 large can)
1 cup sour cream
1/2 package cream cheese (4oz. softened)
1 can green chilies (4oz. - peeled & seeded)
1 onion chopped
1 large can red mild enchilada sauce
1 package flour tortilla shells
2 cups cheddar cheese (or other if desired)


Direction:
Cook the chicken & cut into cubes. Combine the chicken, cream of chicken
soup, sour cream, cream cheese, chilies, salt and onions together.
Stir mixture until it is smooth. Pour a layer of enchilada sauce into the bottom
of 9X13" baking dish. Spread a layer of the soup mixture down the middle of
each tortilla shell. Sprinkle a handful of cheese over the soup mixture. Wrap
the shells tightly and roll closed. Set in the enchilada sauce in the baking dish.
Continue until all the shells are filled. Take the remaining soup mixture and
spread evenly over the top. Sprinkle the remaining enchilada sauce over top of
the shells. Sprinkle the remaining cheese over the top.


Label:
Thaw, cook at 350 for 35 minutes or until warm and the cheese is melted.

Crockpot Taco Soup


Ingredients:
1lb Ground Turkey, browned
1 16oz can Kidney Beans drained
1 15oz can Black Beans Drained
1 14.5oz can Petite Diced Tomatoes
1 15oz can Corn
1 10oz can Original Rotel-Diced Tomatoes & Green Chilies
1 packet of Taco seasoning
1 packet Hidden Valley Ranch seasoning mix


Label: Thaw, add 1 cup of water. Cook on low for 4 to 6 hours. Serve
with corn tortilla chips, sour cream, avocado, shredded cheese (not provided)

Hot Chicken & Rice Casserole


 Ingredients:
2 cups Chicken (cooked and cubed)
1 Cup Mayonnaise
1/2 Cup slivered or sliced almonds
2 Tsp lemon Juice
2 Tsp grated onion
1/2 Tsp Salt
1/2 Cup grated cheese
2 Cups sliced Celery
3 Cups of cooked Rice
1 1/2 Cup crushed potato chips


Combine chicken, Almonds, Mayonnaise, Lemon Juice, Celery, Onion, Cheese and salt with rice and mix well. Sprinkle top with chips.  Bake at 450 degree's for 20 minutes.


Label: Thaw completely, add crushed potato chips on top then bake at 450 degree's for 20 minutes.