Cheesy Chicken & Pasta

2 lbs chicken, cut into chunks & cooked
16 oz pasta, any kind, cooked according to pkg directions
1 lb velveeta cheese
16 oz pkg frozen broccoli

Cook chicken, then add velveeta. In another pot, cook pasta, when 2 minutes from being done, add frozen broccoli. Drain. Add to the chicken mixture. Cook until coated with cheese. Serve.

Southwestern Chicken Skillet

1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 cup Chunky Salsa
1 pkg. (10 oz.) frozen corn
2 cups MINUTE Brown Rice, uncooked
1/4 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover.
Cook 4 min. on each side or until cooked through
REMOVE chicken from skillet; set aside. Add 2 cups water, the salsa and corn
to skillet; mix well. Bring to boil.
STIR in rice. Reduce heat to low; cover. Simmer 5 min. Top rice mixture with
the chicken; sprinkle with cheese. Cover; simmer an additional 5 min. or
until cheese is melted.

Serves 4.

Bean & Cheese Burritos

2 16oz cans refried beans
12 8 inch tortillas
2 1/2 c. shredded cheese
1 c. sliced green onions
1/2 c. sour cream
1/2 c. salsa

Preheat oven to 350°. Spread 1/4 c. beans down the center of each tortilla. Sprinkle with cheese & onions. Fold up edge of tortilla. Add to baking sprayed dish, seam side down. cover & cook 15 min. Meanwhile, mix sour cream & salsa in a bowl. Serve with burritos. Add spanish rice to this on the side.

Chicken Enchiladas

1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon butter
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green Chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded cheddar cheese


Preheat oven to 350 degrees.
In a small bowl mix the soup and sour cream; set aside.
Melt butter in a saucepan over medium-high heat.
Add onion and chili powder, and saute until tender.
Stir in the chicken, chili peppers, and 2 tablespoons of soup mixture.
Cook until heated through.
Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish.
Spoon about 1/4 cup of the chicken mixture down the center of each tortilla.
Roll up tortillas, and place, seam side-down, in the baking dish.
Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Ham 'N' Cheese Pasta

3 cups uncooked bow tie pasta

2 tbsp butter
1 tsp minced garlic
2 tbsp all-purpose flour
1/4 tsp onion powder
1/4 tsp pepper
1/8 to 1/4 tsp dried thyme
2 cups milk
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 pound sliced deli ham, chopped

Cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter; add garlic. Stir in the flour, onion powder, pepper and thyme until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheeses; stir until melted. Stir in ham; heat through. Drain pasta; toss with cheese mixture. Yield: 4 servings.

Adapted from Simple & Delicious June 2008

Garlic Ranch Chicken

4 boneless skinless chicken breast halves
1/4 c. milk
1/2 tsp garlic
1/4 c. flour
1 TBS dry ranch salad dressing mix
1/8 tsp pepper
Cooking spray

Flatten chicken slightly; set aside. In a shallow bowl, combine milk & garlic. In another shallow bowl or ziploc bag, combine flour dressing mix & pepper. Dip chicken in milk mixture ( I let it soak on each side for 5 min) then coat with flour mixture. In a large skillet, spray with cooking spray. Cook chicken over medium heat for 6-8 min on each side or until juices run clear.

From Simple & Delicious Magazine

Chicken Tortilla Chip Casserole

1 can diced tomatoes
about 1 cup diced cooked chicken
1 small can green chilies
1 can beans- pinto, kidney, black- whatever you have
1 can cream of chicken soup
1/4 cup sour cream
3/4 cup milk
1 1/2 cups crushed tortilla chips
1/2 cup shredded cheese
1/2 tsp Cumin
1/2 tsp taco seasoning
salt to taste

Directions:
Drain most of the liquid from the tomatoes and pour in an 9×13 baking dish. Sprinkle tomatoes with seasonings. Drain and rinse black beans and spread over tomatoes add chicken over the top of this layer.

Crush chips and layer over the black beans. Combine all liquids and mix thoroughly. Pour over the chips. Bake at 350 for about 25 minutes. Spread cheese on top and let melt in the oven for an additional 2-3 minutes. Sprinkle a few cilantro leaves on top for added flavor!

Serves 5-6.