Chicken Gravy Mix

Bulk Style!!

2 cups powdered milk
2 cups chicken bouillon powder
1 cup flour
1/2 cup butter powder (if you have it)
1 tsp garlic powder
2 TBS onion powder
1 tsp black pepper

To make gravy: 1/2 cup dry mix + 1 cup water

Mushroom Chicken and Rice

Easy 1 pan recipe.

1 can cream of mushroom soup
2 cans milk
1 1/2 c. rice
Chicken Breasts
1 packet onion soup mix

Preheat oven to 350. Place rice and chicken in 9x13 pan. Mix cream of mushroom soup and milk together, pour over chicken and rice. Sprinkle onion soup mix over the top, cover and bake for 45 minutes or until chicken is done and rice is tender.

Cranberry Chicken

Huge favorite at our house.

1 can whole cranberry sauce
1 bottle french dressing (or 8 oz if you want the sauce thicker)
1 pkg onion soup mix

Chicken breasts (as many as you want in the pan)

Place chicken in 9x13 pan, pour sauce over and bake uncovered @ 350 for one hour or until chicken is done. Serve over rice.

Another variation is to use 1 cup of Apricot Jam instead of the cranberry sauce and it tastes kinda like orange chicken.

Country Chicken

This is a favorite at our house and very fast to prepare:

Combine these ingred. in a ziploc bag:

1 Cup Flour

2 tsp Paprika

2 tsp Season salt

1 tsp pepper

Shake of Garlic powder, basil, and oregano. Mix well.

In a bowl combine 1 beaten egg and 1/2 cup milk.

Have 1 cube butter melted in 9x13 pan.

I use 2 chicken breasts, cut up into strips or 2 inch pieces. Take chicken and dip in egg mixture and then in the baggie. Shake to coat chicken. Put chicken in buttered pan.

Bake at 350 degrees for 30 minutes. Can be recoated with spices, or just turned over and cooked for an additional 10 - 20 minutes.

Served with mashed potatoes with country gravy (not pictured), green beans and a biscuit.

Chicken Soup (Thanks Heather)

nearly identical to Cafe Rio's tortilla soup, especially if you put a little fat free sour cream or some guacamole in it.

Shredded Chicken:

2 boneless, skinless chicken breasts, trimmed of any fat
3 cups of chicken broth or water
3 cloves of garlic, minced
2 tbsp sweet yellow onion, diced finely
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp oregano
Salt and pepper to taste
Combine all ingredients and gently boil for 20 minutes. Let the
chicken breasts cool then shred with two forks.

Soup:

2 tsp olive oil
2 cups of onion, diced
1 cup of celery, diced
2 cups of carrots, diced
1-2 jalapeno peppers, seeded and chopped (more if you want spicy)
4-5 cloves of garlic, chopped
2 1/2 quarts of chicken stock
1 28 oz can of crushed tomatoes
1 tsp of cumin (I used about 1 1/2 tsp)
1 tsp ground coriander seed (I used about 1 1/2 tsp)
Sea salt and fresh cracked pepper to taste
1/2 a cup of fresh cilantro, chopped (divided)
6 fresh white corn tortillas

Heat the olive oil in a dutch oven over medium heat. Once hot, add
onions and sauté until tender. Add the garlic and stir constantly for
60 seconds. Add the carrots, celery, jalapeno, tomatoes, broth, cumin,
coriander, sea salt and pepper to taste and 1/4 cup of cilantro. Cut
the 6 corn tortillas in half, then cut them crosswise into 1/2 inch
strips and add to the soup. Bring the soup to a boil, then lower the
heat and simmer for 30 minutes or until the vegetables are soft and
the corn tortillas have melted away. Add the chicken, taste and re
season if needed.

Additional Toppings:

1 - 2 avocados, diced
Tortilla strips
Cotija cheese, grated
Fresh cilantro (remainder from above ingredients)

Ladle soup into large soup bowls. Add some avocado, tortilla strips, a
sprinkle of cheese and cilantro. Enjoy!

White Sauce Chicken Lasagna

I was telling Rachel about this White Sauce Chicken Lasagna. It is a favorite at our house. So here it goes.

1 Box of Lasagna Noodles (Cooked)
1 Pint Sour Cream
1 8 oz Cream Cheese
1 Can Cream of Chicken
1 Can Cream of Mushroom
2/3 cup Milk
1/2 pound Mozzarella Cheese (or what you like)
3 Chicken Breasts (cooked and chopped/shredded up)
Bread Crumbs in canister or make your own.

Cook noodles as to directions on package.
Mix in bowl, sour cream, cream cheese, both cream of soups, milk and part of the cheese.
Start layering in a 9x13 pan with noodles, chicken, sauce mixture, and more cheese. Do about 3 layers of noodles. On top of the last layer of noodles, add bread crumbs.
Bake at 350, until warmed up, (about 30-45 minutes)
Enjoy!!!

CrockPot Pineapple Salsa Chicken

I tried this one a few weeks ago. I WISH I had put everything but the chicken in the crock pot first, so I could taste the 'broth' and make sure there was enough of this and that. Anyway, just a hint.

6 skinless chicken breasts, tenders, or whatever's in the freezer
1 can pineapple tidbits with juice (big can if you love pineapple, small can if you like it)
1 can black beans (do not drain)
1 can corn, drained
1-2 cups instant rice (depending on how many people you're trying to feed)
1 big jar of salsa
1-2 cups of water or chicken broth
Spices: Whatever you like - I used Garlic powder, Red Chili Powder, Salt & Pepper, Dehydrated Onions to taste



Throw it in a crock pot. Cook on LOW for 6-8 hours, or 2-3 hours on HIGH if you're in a hurry. Serve with tortillas, unless you forget to buy some. Once you do have tortillas, the leftovers make great burritos.

EZ Chicken Tortilla Bake

I got this one from AllRecipes.com. And Ryan wants me to make it again!!

1 can Tomato Soup 1 cup Salsa 1/2 cup milk 2 cups cubed cooked chicken or turkey 8 (6 inch) corn tortillas, cut into small pieces 1 cup shredded Cheddar cheese

	Mix soup, salsa, milk, chicken, tortillas and half the cheese in a big bowl. Slop it over into a greased 2-quart+ shallow baking dish. Cover.
	Bake at 400 degrees F for 30 minutes or until hot. Top with remaining cheese.