Chicken Enchiladas

courtesy of Megan Royall


2 T Margarine
1 large Onion
1 (4oz) can Mushrooms
1 can Cream of Chicken Soup
1 C sour cream
1 (4oz) can diced green chiles
1 t chili powder
4 oz Mozzarella cheese, grated
8 oz Montery Jack Cheese, grated
3 Whole Chicken Breasts, cooked and chopped
12 Flour Tortillas

Saute Onion and mushrooms in margarine. Add soup, sour cream, chilies and chili powder, mix well. Stir chicken and cheese in until cheese as melted. Grease 9x13 pan. Use 1/2 cup mixture in each tortilla, roll and place seam down in pan. Pour left over mixture and cheese on top of the enchiladas. Bake at 350 for 20 min.

Chicken Divan

2 cans cream of chicken soup

1 cup miracle whip

1 Tbsp lemon juice

1 cup grated cheese

2 cups cooked chicken, diced

2 cups steamed broccoli, diced

2 cups cooked brown rice

1/4 tsp curry seasoning

in greased casserole dish layer rice, chicken and broccoli. For the sauce, mix cream of chicken soup, miracle whip, lemon juice and 1/4 tsp curry seasoning. Smooth sauce top last layer (broccoli). Sprinkle cheese on top. Cover with tinfoil, shiny side down and tented. Bake on 350 for 35 min. Take tinfoil off and bake for 5-7 min until cheese is melted and slightly crispy on edges.

Tip: for my chicken....I use boneless, skinless chicken breasts and roast them in the oven on 400 degrees. First I rinse the chicken and pat dry with paper towel. I use a meet tenderizer and tenderize both sides (you can also jab it with 2 forks!). Place chicken on lined (with tinfoil or parchment paper) cookie sheet. Rub both sides of chicken with olive oil and generously sprinkle with Kosher salt (this ingredient is essential...cannot substitute with table/baking salt) and pepper on both sides. Roast in oven for approx 35 min until juices run clear. I use my digital meat thermometer to check when finished. You will love how moist and flavorful the chicken turns out. I always cook my chicken this way before putting in a casserole!

Cheesy Green Beans Casserole

3/4 c milk

1/8 tsp pepper

10 oz can cream of mushroom soup

2 cans (14 oz) cut green beans (drained)

1 cup cheddar cheese

1 cap full wortchestershire sauce

1 can French's Fried onions

bake on 350 for 30 min

Funeral Potatoes

courtesy of The Essential Mormon Cookbook

12 large potatoes or 1 (32 oz) bag of shredded hash browns

2 cans cream of chicken soup

2 cups sour cream

1 cup grated cheddar cheese

1/2 cup butter, melted

1/3 cup chopped onion

2 cups crushed corn flakes (I doubled this)

2 T butter, melted

Peel potatoes and boil for 30 min, until just tender. Cool and grate into a greased 9x13 -inch baking dish (or put has browns into the baking dish). Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 T melted butter. Sprinkle on top. Bake on 350 for 30 min. Makes 12 servings.