Easy Chicken & Chesse Enchiladas

I was shocked at how yummy these were since it was super easy! This is a new staple in our home. I made my homemade guacamole to go with this and some Lipton's easy side of Spanish Rice.

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup sour cream
• 1 cup Pace® Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1/2 cup shredded Monterey Jack cheese (about 2 ounces)
• 6 flour tortillas (6-inch), warmed
• 1 small tomato, chopped (about 1/2 cup)
• 1 green onion, sliced (about 2 tablespoons)

1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

RECIPE TIPS

• Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
• Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.

*From campbellskitchen.com (great website)

Italian Cream Cheese Chicken

This is a super easy recipe because you usually have all the ingredients and you just throw it in the crock pot!
1 pkg. dry Italian salad dressing mix
1/2 c. water
4-5 frozen chicken breasts
1 (8 oz.) cream cheese
2 cans cream of chicken soup
1. Place the chicken in the crock pot.
2. Mix the water and dry salad dressing mix. Pour over the chicken.
3. Cook on low 6-8 hours or on high 3-4 hours. Shred chicken.
4. After the chicken in done cooking, soften cream cheese in microwave for 30 seconds. Over stovetop, stir cream cheese and cream of chicken soup until smooth. Pour in crockpot. Serve mixture over rice.
*Trisha Nabrotzky

Homemade Gracamole

I LOVE making this guacamole to go with chips or with any mexican meal. Yep, this one is addicting - and healthy right?!
Mix: 3 avocados, mushed
1 juiced orange
1 juiced lime
1 diced tomato
1 t. salt
2 T. cilantro
1 T. finely chopped red onions
*Cozy Mel restaurant recipe

Bubble Bread

The Van De Graaffs make this every Christmas morning! This is a fun and yummy breakfast treat.
15-18 Frozen Rhodes Rolls
1/2 c. brown sugar
1/2 c. cinnamon sugar (3-4 T. cinnamon with 1/2 c. sugar)
1 pkg. cook-n-serve butterscotch pudding mix
1 stick butter, melted
option 1 c. chopped nuts
1. Spray bundt pan with pam
2. Spread rolls in bottom of bundt pan. I try to have them all touching the bottom of the pan. Sprinkle all ingredients on top of rolls.
3. Pour melted butter over top. Cover loosely with seran wrap sprayed with Pam.
4. Let it rise overnight
5. Cook at 350 for 25 minutes. Invert onto platter.
*Mom Van De Graaff

Marinated Lemon Chicken

This recipe is really flavorful and one of Steve's new favorites. I love marinating mine overnight and then just popping it in the oven the next day! It was so easy and really yummy!
4 boneless, skinless chicken breast halves (I sliced each breast in half)
1 lemon, zested
3 lemons, juiced
2 T and 2 t. oil
1 t. dried parsley
1 t. dried chives
1/2 t. dried thyme
1/4 t. dried oregano
1/4 t. garlic powder
1/4 t. salt
1/4 t. black pepper
1. Trim fresh chicken of unwanted parts, rinse, and then pat dry.
2. Combine all ingredients and place in gallon size re-sealable plastic bag. Add chicken. Turn to coat evenly. 3. Refrigerate 30 minutes to 24 hours, turning occasionally.
4. Discard marinade and grill or broil 5 minutes per side until chicken is no longer pink in the center. I ended up broiling mine a little longer.
*from allrecipes.com

Mom VDG's Famous Chocolate Chip Cookies

This is my favorite chocolate chip cookie recipe. They melt in your mouth and are perfect fresh out of the oven with a glass of milk. Make some extra to give to your neighbors for a great family activity!
Beat together:
3 eggs (2 if you make 1/2 the recipe)
2 c. sugar
2 c. brown sugar
1 lb. butter
2 t. vanilla
In a separate bowl, sift together:
7 c. flour
1 1/2 t. baking soda (1 t. for 1/2 the recipe)
1 1/2 t. salt (1 t. for 1/2 the recipe)
optional: 1 1/2 c. nuts
Mix together dry and wet ingredients, then add chips. Bake at 350 for 8-9 minutes.
*from Mom Van De Graaff

Cucumber Cream Cheese Toasties

These are also always a big hit at parties. I usually hate cucumbers, but I can't eat enough of these!
1 (8 oz) pkg cream cheese, softened
1 (.7 oz) pkg dry Italian-style salad dressing mix
1/2 c. mayo
1-2 French baguette, cut into 1/2 inch thick circles
1-2 cucumber, sliced
dried dill weed or oregano
Broil one side of all the baguette circles - only for a couple minutes (check on them frequently to not over burn). Mix together cream cheese, dry dressing mix, and mayo. Spread a thin layer of the cream cheese mixture onto each baguette. Top with a slice of cucumber and sprinkle with dill or oregano.
*Trisha Nabrotzky

Chicken Broccoli Divan

This is a classic casserole that's easy to make and always yummy.
20 oz. frozen or 2 lbs. fresh broccoli
2 c. chicken breasts cooked and cubed
2 cans cream of chicken soup
1 c. mayo
1 t. lemon juice
1/2 t. curry powder
1/2 c. grated cheddar cheese
4 white bread slices, torn into little squares
1 T. butter, melted
Cook and drain the broccoli. Arrange in 9 X 13 dish. Place the cubed chicken on top. Combine the cream of chicken soup, mayo, lemon juice, and curry. Pour mixture over top. Sprinkle the cheese . Toss the bread bits with butter and toss over top. Bake at 350 for 25 minutes.

Pineapple Apricot Chicken

This is a Nabrotzky family tradition! I love this crock pot meal because of the very little ingredients and how good it tastes! The sauce is addicting. I serve this meal with real mashed potatoes.
3-4 skinless, boneless chicken breast halves (we usually use frozen)
1 pkg. dry onion soup mix
1/2 bottle (16 oz bottle) bottleWish Bone Russian Dressing
1/2 a jar (18 oz jar) of Apricot Pineapple preserves (I buy the generic brand at Walmart to save money)
Place dressing, onion soup mix, and preserves in the slow cooker and mix together. Immerse the chicken in the mixture. Cover and cook 3-4 hours on high.
*Mom Nabrotzky

Buttermilk Cornbread

These are so yummy and melt in your mouth!

1/2 cup butter, melted

2/3 cup white sugar

2 large eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt
Preheat over to 375 degrees. Grease an 8 inch square pan. Mix together butter, sugar, and eggs until well blended. Combine buttermilk with baking soda and stir into mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. I cover it with aluminum foil the last bit of baking to prevent over browning.

White Bean Chicken Chili

This is a yummy thick soup for a breezy day. Throw it in the crock pot, and enjoy it for dinner. Great as leftovers the next day! Serve with sour cream and shredded cheddar cheese. I make cornbread on the side. If you're running low on time, use a Jiffy corn muffin mix. Or, for fun, make my "Buttermilk Cornbread" recipe! Serves 6

3 T. butter, melted
3-4 garlic cloves, minced
1/2 c. onions, diced
1 (4 oz) can diced green chilies
2 (14 oz) cans chicken broth
3 fresh chicken breasts, trimmed of fat
2 t. dried oregano
2 t. ground cumin
1/2 t. black pepper
1/2 t. white pepper (if you don't have this just add total of 1 t. black pepper)
pinch of ground red pepper (to taste)
1 can white shoepeg corn
2 T. lime juice
2 cans Great Northern Beans
2 T. chopped fresh cilantro

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Place in crock pot. Add chicken, broth, and all spices to slow cooker. Cover and let cook for about 6-8 hours on low or until chicken falls apart. Shred the chicken with two forks. Drain and rinse the beans and corn and add them to the slow cooker. Add chopped cilantro and lime juice. Put cover back on and let cook for 30 more minutes until heated through.
*combination of Food Network recipe and Brittany Nabrotzky's recipe