::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.

::Easy Chicken Parmesan::

::Ingredients::

- 1 Jar of pasta sauce

- 6 tablespoons grated parmesan cheese, divided 

- 6 small boneless skinless chicken breasts

- 1 1/2 cups mozzarella shredded cheese

::Directions::

Heat oven to 375 degrees F.

Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup Parmesan. Add chicken; turn to evenly coat both sides with sauce. Cover.

Bake 30 minutes or until chicken is done

Top with remaining cheeses; bake 5 minutes or until mozzarella is melted.

• Note: If using larger chicken breasts, cut lengthwise in half before using as directed.
• Serving Suggestion: Serve over hot cooked spaghetti.

 

::Praline Brookies::

::Ingredients::
- 1 box (19.5 oz) fudge brownie mix

- 1/2 cup vegetable oil

- 1/4 cup water

- 2 eggs

- 1/4 cup butter

- 1/4 cup milk

- 1/2 cup granulated sugar                              

- 1/2 cup packed brown sugar

- 1/2 cup coarsely chopped pecans

- 1/2 teaspoon vanilla

- 1 roll (16.5 oz) Pillsbury chocolate chip cookies

 

 

::Directions::

Heat oven to 350F (325F for dark pan). Spray 13x9-inch pan with cooking spray. Make brownie mix as directed on box using oil, water and eggs. Spread batter evenly in pan. Bake 25 minutes. Meanwhile, in 2-quart saucepan, heat butter, milk, granulated sugar, brown sugar, pecans and vanilla to boiling over medium heat, stirring constantly. Reduce heat to medium-low; simmer 3 minutes, stirring occasionally. Remove from heat; set aside until brownies are baked. Immediately pour praline mixture evenly over partially baked brownies. Cut cookie dough crosswise into 4 equal pieces; cut each piece into 4 slices. Carefully place slices in 3 rows of 5 slices each, using last slice to fill in spaces. (Spaces between cookie dough pieces will spread during baking to cover top.) Bake 23 to 28 minutes longer or until cookie topping is deep golden brown. If serving as bars, cool 2 hours; cut into 6 rows by 4 rows.