Crock Pot Peppered Steak and Rice

3 c. hot cooked rice
1 lb. round steak, cut into 1/2″ thick strips
1 tbsp. paprika
2 tbsp. butter
1 1/2 cloves garlic, crushed
1 1/2 c. beef broth
1 c. onion, sliced
2 green peppers, sliced
2 tbsp. cornstarch
1/4 c. each of water and soy sauce
2 lg. tomatoes, cut (I used 1 can of stewed tomatoes)

Sprinkle meat with paprika,and brown meat in butter. Add garlic and broth and cornstarch and cover until thickens. Then add everything (except the rice) to the crock, cook for 4-6 hours. Serve over fluffy beds of rice.

Chick-A-Zini

1/2 cup butter
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of chicken soup
1 jar (4 ounces) sliced mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
2 to 3 cups cubed cooked chicken
4 ounces spaghetti, cooked and drained
1 cup sour cream
1/4 cup grated Parmesan cheese

In a saucepan over low heat, melt butter. Add soups and mushrooms. Stir until well blended. Remove from heat; add pimiento, chicken, spaghetti, and sour cream. Turn mixture into a greased 13×9x2-inch baking pan. Sprinkle with Parmesan cheese. Bake, uncovered, at 350E for 30 to 35 minutes. Chicken and spaghetti recipe serves 4 to 6.

Chicken & Cornbread Stuffing Casserole

4 to 6 boneless chicken breasts
1 small box stove-top Cornbread Stuffing
1 (10oz) package frozen chopped broccoli (or mixture of broccoli & other veggies), thawed
1 can cream of broccoli with cheese soup (I use reduced-fat)
1/2 cup chicken broth
Lighly butter a 3 1/2-quart crockpot and place chicken breasts in the bottom. Mix together the remaining ingredients and place on top of chicken. Cover and cook on low 6 to 7 hours.
Serves 4.

Chicken & Cheese Enchiladas

Spice up your day with these cheesy enchiladas that are melt-in-your-mouth good!
Prep Time: 15 min. – Cook Time: 35 min.

Ingredients:
1 can (10 3/4 oz.) Campbell’s® Condensed Cheddar Cheese Soup
1/2 cup milk
2 cups diced cooked chicken
1/2 cup Pace® Chunky Salsa
1 can (about 4 oz.) chopped green chiles
1 tsp. chili powder
8 flour tortillas (8”)

Directions:
MIX soup and milk.
MIX 2 tbsp. soup mixture, chicken, salsa, chiles and chili powder.
SPREAD about 1/3 cup chicken mixture down center of each tortilla. Roll tortillas around filling and place seam-side down in greased 3-quart shallow baking dish.
POUR remaining soup mixture over enchiladas. Cover.
BAKE at 375°F. for 35 min. or until hot. Serves 4.

Serve with a selection of southwestern toppings such as shredded Cheddar cheese, prepared guacamole, sour cream, sliced jalapeño peppers, and sliced black olives.

Creamy Chicken Enchiladas

Quick and delicious, this festive dish is a perfect way to celebrate the New Year!

Prep Time: 20 min. – Cook Time: 40 min.

Ingredients:
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup
1 container (8 oz.) sour cream
1 cup Pace® Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Mission® Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Directions:
MIX soup, sour cream, picante sauce and chili powder.
MIX 1 cup picante sauce mixture, chicken and cheese.
SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion. Serves 6.

TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.

If you don’t have cooked chicken on hand, store-bought rotisserie chicken will work for this recipe.
tip. add sauce to the bottom of the pan to keep from drying out.

Easy Chicken Enchiladas

This is a great recipe for a quick dinner. There aren’t many ingredients and doesn’t take a lot of time.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Yields: 6 servings

INGREDIENTS
1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.

In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

KING RANCH CASSEROLE

1 fryer (I use 4 chicken breasts)
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can Ro-Tel tomatoes & green chilies (diced)
1/2 can chicken broth
1 doz. corn tortillas
1 onion, chopped
2 c. cheese, grated

Cook chicken in small amount of water, lightly salted, until tender.
Bone and cut into pieces. To make a sauce, blend until smooth the
following: The 2 cans of soup, can of tomatoes and chilies and
chicken broth. Set aside. Into a 2 1/2 quart casserole (greased),
place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2
of the onion, 1/2 of the cheese and 1/2 of the sauce. Repeat the
layers ending with the grated cheese. Bake uncovered for 1 hour.
Bake at 350 degrees.