sherellechristensen.typepad.com
Combine the following in a crockpot:
6 skinless, boneless chicken breasts
1 jar four cheese alfredo sauce
1 can cream of chicken soup
3/4 pkg. Real Bacon Pieces
1 pkg. fresh sliced mushrooms
1/2 pkg. of dry Italian Dressing Mix
1 cup swiss cheese, cubed
-1/4 stick of butter, melted
Salt and pepper
Cook on low 6-7 hours, shredding chicken about 1 hour before finished. Serve over cooked bow tie pasta. Enjoy!
Black Bean-Chorizo Soup in Tortilla Bowls
Pillsbury.com
INGREDIENTS:
2 flour tortillas (8 to 10 inch)
5 oz smoked chorizo sausage links, coarsely chopped
1 large clove garlic, finely chopped
1/3 cup dry sherry or chicken broth
1/2 teaspoon chili powder
1 can (19 oz) Progresso® Vegetable Classics hearty black bean soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1/3 cup shredded Mexican 4-cheese blend (1 1/3 oz)
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro
DIRECTIONS:
- Place oven rack in bottom rack position; heat oven to 350°F. Spray 2 (10-oz) ovenproof custard cups with cooking spray; place on cookie sheet.
- Place tortillas on microwavable plate; cover with microwavable plastic wrap. Microwave on High 45 to 60 seconds, turning after 30 seconds, until very soft. Center tortillas over cups, press into cups so top edges are even. Press tortilla folds against side of each cup to make bowl as large as possible.
- Bake on bottom oven rack 8 to 10 minutes or until tortillas are stiff enough to hold their shape. Remove tortilla bowls from cups; place on cookie sheet. Return to middle oven rack in oven; bake 5 to 7 minutes longer or until browned and stiff. Remove tortilla bowls from cookie sheet; place on wire rack.
- Meanwhile, heat 10-inch regular or cast iron skillet over high heat. Add sausage; cook and stir about 30 seconds or until browned. Add garlic; cook and stir 30 to 60 seconds longer. Remove skillet from heat; stir in sherry. Return skillet to high heat; cook and stir 2 to 3 minutes or until liquid has almost evaporated. Stir in chili powder, soup and green chiles. Reduce heat to medium-low; cook, stirring occasionally, until thoroughly heated.
- Place tortilla bowls on individual plates. Divide soup evenly among bowls. Top each with cheese, sour cream and cilantro. Serve immediately.
Hawaiian Chicken Salad
2 c. chicken (I use canned chicken)
1/2 c. celery
3/4 c. pineapple
1/3 c. craisins
1/2 c. mayo
1/2 c. sour cream
2 Tbls. green onions
1 tsp. Beaumonde Seasoning (by Spice Islands)
1 tsp. garlic powder
cashew halves or sliced almonds
1 tsp. lemon juice
Stir together everything but the fruit. When mixed well, softly fold the fruit into the mixture. Serve on large rolls, such as croissant rolls, or on a green salad. I also like to eat it in thick pita bread.