Chicken Enchalada Casserole

Ingredients

12 Corn Tortilla Shells
2 Cans Cooked Chicken
1 cup Chicken Broth
1 Can Sliced Olives
1 Can Chili
1 14oz can Herdez Green Chili Salsa
2 cans Cream of Chicken Soup
Shredded Cheese

Directions

1. Rip or Cut 12 Tortilla Shells into bite size pieces.

2. In a large bowl mix together Cooked Chicken, Chicken Broth, Sliced Olives, Chili, Herdez Green Chili Salsa, and Cream of Chicken Soup.

3. Spray a 9"X13" inch pan with cooking spray. Then pour in your ingredients. Top with shredded cheese. 

4. Bake at 350° for 30 to 40 minutes.

5. When serving top with sour cream and crunched tortilla chips.

Creamy Garlic Chicken and Pasta

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
2 skinless, boneless chicken breast halves - cut into bite-size pieces
1/8 teaspoon ground black pepper
2 tablespoons Italian seasoning
1/2 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup water
1/2 cup green peas
1/4 cup grated Parmesan cheese
1 pound dry fettuccine pasta

Step by Step

1. In large skillet, over medium-high heat, heat olive oil and saute garlic for 2 minutes. Add chicken, pepper and Italian seasoning, and cook, stirring occasionally, until chicken is no longer pink.

2. In medium bowl, stir together onion soup mix, cream of mushroom soup, milk and water. Add to chicken mixture. Add peas and Parmesan to chicken, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally.

3. While sauce is simmering, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with sauce to serve.

My family loves this recipe. They all asked for seconds tonight when I made it. It is really yummy. I hope you love it as much as we do.

Creamy Garlic Chicken and Pasta

I came across this recipe today and had to try it out. I changed it up a bit and doubled some of the ingredient to make it feed a family. It turned out great and tasted amazing.

Ingeddients:

2 tablespoons olive oil

3 cloves garlic, minced

3 skinless, boneless chicken breast halves - cut into bite-size pieces

1/8 teaspoon ground black pepper

1 1/2 tablespoons Italian seasoning

1/2 (1 ounce) package dry onion soup mix

2 cans cream of mushroom soup

1 cup milk

1 cup water

1 cup green peas

1/2 cup grated Parmesan cheese

1 package dry fettuccine pasta

Directions:​

1. In large skillet, over medium-high heat, heat olive oil and saute garlic for 2 minutes. Add chicken, pepper and Italian seasoning, and cook, stirring occasionally, until chicken is no longer pink.

2. In medium bowl, stir together onion soup mix, cream of mushroom soup, milk and water. Add to chicken mixture.

3. Add peas and Parmesan to chicken, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally.

 4. While sauce is simmering, bring a large pot of lightly salted water to a boil

5. Add pasta and cook for 8 to 10 minutes or until done; drain. Toss pasta with sauce to serve.