::Santa Fe Chicken Casserole::

::Ingredients::

- 3 cups shredded cooked chicken breasts

- 1 can 15 oz. black beans, rinsed

- 1 can 14.5 oz. diced tomatoes, drained

- 2 green onions, sliced

- 1 tub 10 oz. Philadelphia Santa Fe Blend Cooking Creme, divided

- 3 flour tortillas, 6 inch

- 3/4 cup mexican style shredded four cheese, divided

 

::Directions::

 

Heat oven to 375ºF.

Combine first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly. Spoon 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.

Bake 20 min. or until heated through; uncover. Bake 5 min. or until cheese is golden brown.

::Steak-n-Cheese Hoagies::

::Ingredients::

- 1 lb. beef strips

- 1 pack taco seasoning

- 1 med. onion, sliced

- 1-2 green bell peppers OR red bell pepper (or both), cut into strips

- 1 tsp. garlic, minced

- pre-sliced pepper jack cheese

- hoagie bread.

::Directions::
Place thawed beef strips, taco seasoning (following directions on back of package), onion, bell pepper & minced garlic into your slow cooker on LOW for 4-6 OR HIGH for 2-3 hours.
Pre-heat Broiler, split the hoagie lengthwise into top and bottom halves. Place open hoagie, cut sides up on a foil-lined baking sheet. drizzle or brush surfaces with 1 Tbs. olive oil. browning bread for 1-2 mins. WATCH to make sure bread is not becoming to brown or burnt.
Spoon the meat mixture evenly onto one side of the hoagie, Lastly top each with cheese.

::Easy Chicken Pie::

::Ingredients::

- 4-6 chicken breasts, stewed
- 1 can chicken broth

- 1 can cream of chicken soup

- salt & pepper to taste

- corn, peas, carrots, etc. (I buy a can of Veg-All)
- 1 cup self rising flour
- 1 cup milk
- 1 stick butter

::Directions::
Mix first 4 ingredients plus and optional vegetables desired in casserole dish.
Mix flour, milk, butter and pour over chicken mixture. Bake at 325F to 350F for 1 hour.

::Chicken-n-Dumplings::

::Ingredients::
- 6 chicken breasts

- 2 cans cream of chicken soup

- 1/2 sticke butter

- 2 cups of water

- salt & pepper to taste
- Mueller's Dumpling Noodles OR any frozen Dumpling Noodles (break in half)

::Directions::
Boil chicken until tender; Keep chicken broth; shred chicken once cooled. Combine chicken and broth in pot, add cream of chicken (both cans), 2 cups water, butter, salt & pepper to taste. Let that come to a boil for about 5-10 mins. Then add noodles; let cook till noodles are tender. Add more water if too thick for taste.
NOTE: Put cream of chicken soup in bowl and mix well before adding to pot.

::Poppy Seed Chicken Casserole::

::Ingredients::

- 6 chicken breasts

- 2 cans cream of chicken soup

- 1 cup (8oz.) sour cream

- 1 1/2 packs Ritz crackers

- 2 tsp. poppy seeds
- 1 stick butter

::Directions::
Boil chicken breast, when cooled cut chicken into small pieces and place in the bottom of a 13x9 casserole dish. Mix together cream of chicken soup and sour cream and pour over chicken. Crumble Ritz crackers and add poppy seeds in a bowl. Melt butter and pour of crumbled crackers. Put crackers over chicken and soup mixture. Bake at 350F for 45 minutes or until crackers are golden brown.