Royal Chicken

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I decided to open my family cook book today and pick something we had never tried before. This just jumped out at me. I can't belive we have never made it before.

Ingredients

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8 chicken breasts, skinless, boneless

2 cans Cream Chicken Soup

can water

8 slices Swiss Cheese

1 cube melted butter

One box of Stove Top Dressing Mix, crushed (you don't prepare the dressing you crush it and use it as a breaded topping)

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Arrange chicken in buttered casserole dish. Top each breast with slice of cheese.

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Mix soup with water and pour over chicken.

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You don't prepare the Stove Top Dressing. Crush it up before you open the package. Then spread dressing mix over all of the chicken and soup mixture. Then melt and drizzle with butter over the top of the stuffing. Bake, uncovered, 50-55 minutes at 350°.

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The crumpled dressing will crisp up and give the top of the chicken a good crunchy topping. The soup will leave you with a soupy gravy the works well to put on mashed potatoes or a side of rice. 

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My family really liked this one and the two oldest each had a second helping. I think this will find its way into my favorite recipe rotation. I hope you try it and enjoy it as much as we did. 

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.