Ingredients:
2 cups of cooked Chicken
10 Flour Tortillas
1.5 cups of Sour Cream
3 tsp Taco Seasoning
1 can Cream of Mushroom
1 Tbsp onion powder or 1 small onion chopped
6oz Shredded Cheddar Cheese
½ cup salsa
¼ cup olives
Directions: For filling; Combine chicken, 1/2 cup sour cream 1 1/2 tsp taco seasoning, half the soup, 1 cup of cheese, onion powder, salsa and olives. Fill each tortilla with filling, roll up and place seam side down in 9x13 pan (or two 8 inch rounds). Combine remaining sour cream, taco seasoning and soup and spread over the top of the torillas. Sprinkle with remaining cheese.
Freezing: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months.
Baking: Defrost and use within 2 days. Preheat oven on 350 and bake covered (be sure to take off saran wrap before baking) for 45 minutes removing the foil the last 5 minutes to let cheese brown. Serve with more sour cream, tomatoes and lettuce.
Variation: Use cream of Chicken Soup instead for more chicken flavor.
Tuesday
No Fuss Chicken Cordon Bleu
Chicken Cordon Bleu is easily one the hardest thing to make at home, so when I happened across an idea like this one, I couldn't take it lightly. As you shouldn't. No it's not truly stuffed, but lemme tell ya what, this is the bomb.
Ingredients:6-8 fresh chicken breasts (or equal amount of boneless thighs) cut in half lengthwise
2 cup sliced carrots
2 cans Cream of Chicken
1 cup Sour Cream
2 tsp lemon juice
2 tsps Paprika
1 1/4 cup of Swiss cheese
1/3 cup of Ham slices cut into strips
1 Egg
1 cup of bread crumbs
Directions: Put sliced carrots in bottom of 9x13 pan (or two 8 inch rounds). Combine Cream of Chicken soup, sour cream, paprika and lemon juice in bowl. Mix well and pour over the carrots. Slice Chicken breasts into tender strips. Crack an egg on a plate and beat well. Place bread crumbs on additional plate and coat fresh chicken with egg and coat with bread crumbs. Arrange coated chicken breasts over the top of sauce in the pan. Place ham strips over the top of the chicken. Top with swiss cheese.
Freeze: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months (or more depending on your druthers).
Baking: Defrost and use within 2 days. Preheat oven on 375 and bake uncovered for 30-40 minutes until cheese is bubblely and chicken juices run clear. Serve over egg noodles.
Serves 4-6 adults or 12 kids
Ingredients:6-8 fresh chicken breasts (or equal amount of boneless thighs) cut in half lengthwise
2 cup sliced carrots
2 cans Cream of Chicken
1 cup Sour Cream
2 tsp lemon juice
2 tsps Paprika
1 1/4 cup of Swiss cheese
1/3 cup of Ham slices cut into strips
1 Egg
1 cup of bread crumbs
Directions: Put sliced carrots in bottom of 9x13 pan (or two 8 inch rounds). Combine Cream of Chicken soup, sour cream, paprika and lemon juice in bowl. Mix well and pour over the carrots. Slice Chicken breasts into tender strips. Crack an egg on a plate and beat well. Place bread crumbs on additional plate and coat fresh chicken with egg and coat with bread crumbs. Arrange coated chicken breasts over the top of sauce in the pan. Place ham strips over the top of the chicken. Top with swiss cheese.
Freeze: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months (or more depending on your druthers).
Baking: Defrost and use within 2 days. Preheat oven on 375 and bake uncovered for 30-40 minutes until cheese is bubblely and chicken juices run clear. Serve over egg noodles.
Serves 4-6 adults or 12 kids
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