Barbara Walock
3/4 to 1 pound ground beef (or turkey or chicken), browned
1 small jar of salsa (mild or hot, brand of your choosing - we like Chi Chi’s but any one will do)
Cooked elbow macaroni noodles (the amount is up to you, some like alot of noodles other only some)
Combine all ingredients, simmer over low heat for about five minutes and serve. With a salad and some rolls or bakery bread you will have a quick, nutritious dinner with very little work.
Submitted by Helen Chambers, helen@falcon.cc.ukans.edu
10 pieces of chicken strips pan fried and cut into pieces
1 can black beans drained
4 oz sour cream
1 pkg cream cheese
5 tablespoons minced garlic
Combine the above ingredients together in a food processor. Pour into baking dish and bake for 45 minutes. The last 8 minutes, place shredded mozzerella cheese on top and brown.
This recipe is a wonderful snack dish or an appetizer. Serve with tortilla chips and enjoy!
Submitted by Marianne Fons, Winterset, IA
4 cups cooked chicken, cubed
1 cup light mayonaise
1 cup sour cream
1/2 bottle Hormel real bacon bits
2 tsp. lemon juice
1/2 cup chopped pecans
Boil chicken until cooked and tender. Mariane adds some garlic, salt, pepper, onion, carrots, and celery flakes to water she uses to boil the chicken. (About 2 full breasts with skin and bone will make a nice amount of chicken salad.) Cool chicken. Remove meat from bone and cut up. Mix chicken and other ingredients and chill.
Submitted by Julie Bullard, via email
3 cans chicken broth (Do not add additional water.)
3 cans stewed tomatoes
1 cup white wine
1 tablespoon sugar
3/4 teaspoon pepper
1 tablespoon (or less) salt
7 large potatoes (peeled and diced bite size)
5 carrots, peeled (peeled and diced bite size)
3 onions, peeled (peeled and diced bite size)
garlic
2 stalks celery (peeled and diced bite size)
3 raw chicken breast halves without skin, (diced bite size)
Mix all together in crock pot or in large casserole for the oven. Bake 5 hours in oven or until tender in crock pot. Add water, additional chicken broth, or tomato juice/ketchup to increase amount of liquid or to adjust flavor. Tastes good served with cornbread. Julie Bullard, 2001
Submitted by Janet Evans, Scottsdale, Arizona
3 or 4 cans of white northern beans
1- 16 ounce jar of salsa
2-3 cooked chicken breasts cut into bite sized pieces
1 cup shredded jack cheese
1-11/2 tsp. cumin
Put beans, chicken, salsa and half of the jack cheese into crock pot. Add cumin and stir. Cook on low 8 hours. Sprinkle with jack cheese when ready to serve.Sour cream is also a good topping. Try serving it with soft tortillas or taco chips.
Submitted by Mecca Stevenson
4 boneless skinless chicken breasts
2- cans of S&W flavored beans, Santa Fe or San Antonio (these already contain chili seasoning)
3- cans chopped tomatoes
2 cans pinto beans
1 can cream corn
Place all ingredients into crock pot on cook all day. Break up chicken breasts when ready to eat.
Submitted by Anita Gerdes
The easiest & tastiest way to prepare chicken I just recently found: put 3-6 boneless chicken breasts into the crock pot, after spraying the inside of the pot with cooking spray. Season lightly w/season salt. Cook on High for 5-6 hours. It will be so soft and flaky, and tasty, you will hardly believe it! Use it in any dish that calls for chicken…serve with salad, with macaroni and cheese, with mashed potatoes or add Barbeque sauce on a bun….it really tastes wonderful and couldn’t be easier! I even freeze the broth that cooks out of the chicken, for future dishes.
Submitted by CLIFFSBEAR@aol.com
boneless, skinless chicken breasts
1 dozen corn tortillas
2 cans cream of chicken soup
1 soup can of milk
1 (4 oz.) can diced green chilies
1 (4 oz.) can of green chili salsa
2-3 tablespoons chicken broth or stock
1 lb. Cheddar cheese grated
1 diced onion
2 small cans sliced black olives, drained
Cook chicken breasts and dice or shred. Cut tortillas into quarters. Mix soup, milk, onion, salsa and chilies together. Grease bottom of 9X13 inch baking dish. Put chicken stock in the bottom of dish. In the dish, layer: half of the tortillas, half of the chicken, half of the soup mixture, half of the cheese, and 1 can black olives. Continue layering until all the ingredients are gone and topping with black olives. Let set in the refrigerator for 2-4 hours or overnight to blend the flavors. Bake at 300 degrees for 1-1 1/2 hours. Makes 6-8 Servings.
Submitted by Laura Cobb, Ashdown, ARt
1 chicken, boiled, boned & chopped or 4 chicken breasts, cooked and chopped
2 Tbsp. butter or margarine
1/2 cup onion, chopped
1 can cream of chicken or mushroom soup
1 can Ro-Tel tomatoes with peppers
1 can Ranch Style Beans
2 cups grated cheese
1 medium bag Nacho flavored Doritos
Saute onion in butter or margarine. Line a medium sized casserole dish with crumbled Doritos. Sprinkle chicken over chips Combine soup and tomatoes, along with the onion and beans. Pour over chicken and top with cheese. Bake at 350 until the cheese melts.
The good thing about this recipe is that it is so flexible. It can be adjusted to suit your family’s taste. I have also made it with Swanson’s canned chicken, to speed up the cooking times. I hope you enjoy it as much as my family does!
Submitted by Katherine Malmberg
1 package flour tortillas
1 bunch of fresh spinach
1 bag fajita chicken pieces
1 bottle Peppercorn Ranch dressing
1-2 cups grated cheese, cheddar, monterey jack, or any combination
Take 5-6 flour tortillas and cut them in 1/4 inch wide strips. Place these in bottom of 9 x 13 inch casserole dish. Top with chopped up spinach enough to cover the tortillas. Spread fajita chicken pieces on top of spinach. Pour Peppercorn Ranch dressing on top of chicken. Sprinkle cheese on top. Bake at 350 degrees for about 20-30 minutes till heated through. Enjoy. My family loves this and it takes about 5 minutes to throw together. By the time you heat up the veggies and set the table the casserole is done. Great for days when you just want to sew and not cook a lot.