Southwestern Chopped Chicken Salad

for the salad: 2 cups shredded chicken 1 green bell pepper, diced 1 can black beans, rinsed 1 can sweet yellow corn (or 1 cup frozen corn, thawed) 2 roma tomatoes, diced 4 green onions, sliced 1 head ice berg lettuce, washed and chopped 1/4 cup cilantro, chopped 2 ripe avocados, diced 1 cup crushed tortilla chips for the dressing: 1/2 cup mayonnaise 2/3 cup Greek yogurt 1 tbsp ranch seasoning 1 tbsp taco seasoning Directions In a large bowl, combine all salad ingredients together, excluding the tortilla chips. In a small bowl stir all dressing ingredients together. Pour dressing over salad, starting with about half of the dressing. Toss to combine, then gradually add more dressing until it is dressed to your liking. Top with tortilla chips.

Potato Soup

1 30oz. bag of frozen, shredded hash browns {I used Ore Ida} 3 14oz. cans of chicken broth 1 can of cream of chicken soup 1/2 cup onion, chopped 1/4 tsp. ground pepper 1 pkg. cream cheese {don’t use fat free. It WON’T melt!!!} In a crockpot, combine everything EXCEPT for the cream cheese. Cook for 6-8 hours on low heat. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good!!

Chicken Enchilada Soup

1 15-ounce can black beans, rinsed and drained 1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it) 1 10-ounce package frozen whole kernel corn ½ cup chopped onion ½ cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper) 1 10-ounce can enchilada sauce (I used mild) 1 10.75-ounce can condensed cream of chicken soup 1½ cups milk (I used skim) 1 cup shredded Pepper jack cheese (4 ounces) 2 chicken breasts In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.

Buffalo Chicken Grilled Cheese

1/4 cup cooked shredded chicken, warm 1 tablespoon hot sauce 1/2 tablespoon mayo (optional) 1 tablespoon carrot, grated 1 tablespoon celery, sliced 1 tablespoon green or red onion, sliced or diced 1 tablespoon blue cheese, room temperature, crumbled 1/2 cup cheddar cheese, room temperature, grated 2 slices bread 1 tablespoon butter, room temperature Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread. Heat a non-stick pan over medium heat. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side

Chicken Wrapped Bacon

Boneless, skinless chicken tenderloins wrapped in bacon and then top with a mixture of cream of chicken soup and a cup of sour cream. Cover with foil and bake at 225 for about 4 hours. Then remove foil and bake at 350 for 15 minutes.

Creamed Chicken and Biscuits

¼ cup butter ¼ cup plus 1 Tablespoon all-purpose flour 1 cup chicken broth 1 cup milk 1 egg yolk, beaten 2 cups cooked chicken, chopped 1 teaspoon salt 1 teaspoon pepper 1/2 cup drained canned carrots and 1/2 cup drained canned green beans (optional) 1 can refrigerated biscuits 1. Melt butter in a large pan over medium heat; add flour, blending well. 2. Gradually stir in broth, then milk. 3. Reduce heat to low; cook until thickened, about 2 to 4 minutes, stirring constantly. 4. Remove 1/4 cup milk mixture and gradually stir into egg yolk. 5. Return egg mixture to milk mixture. Add chicken, salt and pepper; heat through. 6. Serve creamed chicken over hot biscuits. Serves 4 to 6.

Honey Lime Chicken Enchilada

1/3 cup honey
 1/4 cup lime juice
 1 Tablespoon chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
 8-10 flour tortillas (I use the soft taco tortillas because they fit perfectly in the pan)
 1 pound monterey jack cheese shredded
 2 cups green enchilada sauce
 1/2 cup heavy cream

Preheat oven to 350 degrees.

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and top with reserved cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. I served mine with sour cream, pico de gallo, cilantro lime rice and black beans.