Monterey Chicken

1 package chicken gravy mix
1/2 C cottage cheese
3 oz. cream cheese
1/2 C sour cream
1 tsp salt
1 C grated Monterey Jack cheese
1-4oz can chopped green chilis
3 cups chicken, cooked

Prepare gravy mix as directed. Stir in remaining ingredients. Allow to heat thoroughly. Serve over rice.

Chicken Chow Mein

A quick, easy and tasty Chinese dish!

1 cup chicken broth
2 tsp soy sauce
salt to taste
1/2 lb. cubed chicken (I used 3 large cans of canned chicken)
2 T. corn starch
4 stalks celery sliced
1 can bamboo shoots, sliced
1 can water chestnuts, sliced
1 can mushrooms, sliced
vegetable oil

Put cold broth in bowl, add soy sauce and season with salt until salty. Stir in cornstarch. In frying pan over high heat, add 2 T. oil. When hot, add chicken and stir for 1 minute (oil WILL splatter, so put chicken in carefully). Remove chicken. Heat 2 T. oil and stir fry celery for 1 minute. Add bamboo shoots, water chestnuts and mushrooms. Stir broth mix and add to vegetables. Cook and stir until hot and sauce is thickened. Add chicken and stir until hot and the sauce turns clear. Serve immediately over rice and top with chow mein noodles!

Chicken and Broccoli

This is delicious, you have to try it! So easy!

1 lb Chicken tenders

1/4 c soy sauce

2 T sugar

1/4 c apple juice

2 T cornstarch

1 c water

2 c fresh broccoli florets

4 T vegetable or olive oil

2 cloves garlic, minced

2 tsp sesame oil

Cut chicken into small cubes; set aside. Combine soy sauce, sugar, juice, cornstarch, and water in a small bowl; set aside. In a large skillet, stir-fry broccoli in 2 T oil for about 5 minutes over medium heat. Do not overcook. Place broccoli in another dish. Pour remaining oil in the same skillet and heat on medium-high heat. Add chicken and cook until well browned on all sides, about 10 minutes. Add garlic and cook until fragrant, not more than 1 minute. Pour soy sauce mixture over meat and cook until slightly thickened. Stir in sesame oil. Remove from heat. Stir in broccoli. Serve over hot steamed rice.

Pasta Enchilada Soup

This recipe is super easy to make and most all of it comes from a can or package. A quick dinner if you're in a hurry and there is always leftovers. It's super tasty and low in fat and calories. :)

3 cans (or 48 ounces) chicken broth (I always use low-sodium bullion cubes)
1 can (4.5 oz.) green chilis, chopped
2 cans cream style corn
20 oz. red enchilada sauce
10-20 oz. canned chicken (totally optional, but I think it tastes much better with)
5 oz. vermicelli (I used angel hair pasta) broken into 2" pieces.
1-1/2 tsp cumin
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp oregano

In heavy pan, combine broth, corn, sauce and chilis; mix well; bring to a simmer. Add remaining ingredients and heat till pasta is tender. Serve with corn chips (fritos!), grated cheese, sour cream, black olives and cilantro.

Chicken Chimichangas

These baked chimichangas ROCK. They're super quick (if you used canned chicken. I LOVE canned chicken).

2 1/2 C chicken, cooked and shredded
2/3 C Picante sauce or salsa
1/3 C Green onions, sliced (I never use these)
1 1/2 tsp. oregano
1 tsp. cumin
1/2 tsp. salt
8 Flour tortillas
1/4 C melted butter
1 C grated cheddar cheese

Garnish
Guacamole
Sour Cream
Salsa

Combine chicken, sauce, onion and spices in pan. Simmer 5 minutes or until liquid is almost evaporated. Brush one side of flour tortilla with butter. Place heaping Tbs of chicken mix on buttered side of tortilla. Add dob of cheese. Roll and place seam side down in 9x13 inch pan. Bake at 475 for 13 minutes. Top with guacamole, sour cream and salsa.