Chicken Squares

Brandon lets out a large sigh when I make this for dinner...not that he doesn't like it...it's delicious and it's one of my favorites...and one of the few meals Cooper gobbles up without complaint.  He sighs because I make it often...at least once a month.  Hey, when your kid fights to eat anything...sometimes you have to conform a little and make what they like...right?  Plus it's delish as leftovers.

3 oz cream cheese softened

3 TB butter softened

2 cups cooked chicken cubed

1/4 t salt

1/8 t pepper

2 T milk

1 T chopped onion

1 can crescent rolls

bread crumbs

Sauce:

1 can cream of chicken soup

1/2 cup chicken broth

1/2 cup milk

Blend cream cheese with butter.  Then stir in all other ingredients except bread crumbs, and the crescent rolls of course.  Seperate crescent rolls and form into squares.  Place spoonful of mixture in the center of the square.  Bring all corners of the crescent rolls together and pinch seams to seal.  Place seam side down on baking sheet.  Sprinkle with bread crumbs.  Bake at 350 for 25 min.

To make sauce combine all ingredients and heat through over medium heat.  Serve squares over rice with sauce.

Cajun Chicken Pasta

(don't mind the picture, I was in a hurry and I didn't use the right pasta)

• 2 boneless skinless chicken breasts
• 2 t cajun seasoning
• 2 T butter
• 1/2 c heavy cream
• 1/4 t dried basil
• 1/4 t lemon pepper seasoning
• 1/4 t salt
• 1/8 t pepper
• 1/8 t garlic powder
• 4 oz linguine cooked and drained
• grated parmesan to taste

Cut chicken into strips.  Place chicken and cajun seasoning into a bowl or ziploc bag; toss or shake to coat.  In a large skillet over medium heat saute chicken in butter until almost tender, about 5-7 minutes.  Reduce heat and add cream and seasonings, heat through, add pasta, toss to heat through.  Sprinkle with parmesan cheese.  (you  may adjust cajun seasoning if you like it spicier)

Chicken Enchiladas

This recipe I got from my sister Lacie.  It is usually the dish Brandon picks for me to make.  It's so easy.  The picture doesn't do it justice; however, it just doesn't photograph well.  :-)

Mix:

1 cup salsa

1 cup shredded cheese

2-4 chicken breasts (depending on size); boiled and torn/cut into little pieces

Sauce

1/2 can of cream of mushroom soup

1/2 can red enchilada sauce (Use Medium, the Wal-Mart by me only carries hot and mild...I've used both of those and it doesn't turn out well...associated foods I have found carry the medium)

1/2 cup chopped olives

1 small can chopped green chilies

Mix with a little milk

Spread almost the rest of the enchilada sauce on the bottom of a 9x13 pan.  Spoon chicken mixture into tortillas, roll, and line in pan.  Pour sauce over top. Bake at 350 for 20-25 min.

Chicken Tortilla Soup

I love soups.  I could eat them every day even when it's 90 degrees outside.  My husband...not so much, it has to be cold outside for him.  So when it was a cold, gloomy day last week, I jumped at the opportunity.  I had most of the ingredients for this from my bountiful basket that needed to be eaten anyways and it was delish.

adapted from recipezaar

2 t olive oil

1 medium onion, chopped

4 garlic cloves, minced

1 medium jalapeno pepper, chopped

1/2 medium green pepper (I used a whole one)

4 small boneless skinless chicken breasts

2 cups frozen corn (I used fresh that I just cut off the cob)

1/2 cup water

2 t cumin

1 t chili powder

1/4 t cayenne pepper

4 (14 oz) cans chicken broth

2 (14 oz) cans diced tomatoes

2 (8 oz) cans tomato sauce

Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.  Add all the rest of the ingredients to the large pot and bring to a boil.  After about 15 minutes, remove the chicken breasts and shred.  Return shredded chicken to the pot and simmer an additional 45 minutes.  Serve, topped with crushed tortilla chips.  You could easily use your crock pot for this as well.

Sweet & Sour Chicken

I love this recipe because I usually have all the ingredients on hand!

sweet + sour chicken
adapted from armellejewelry.blogspot.com

4 boneless skinless chicken breasts
1 egg, beaten
cornstarch
oil
sauce (recipe follows)

1. Dip the chicken breasts into the egg, then roll them in the cornstarch.
2. In a small amount of oil, fry the chicken until just browned.
3. Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325° F (160° C) for one hour, turning the chicken every 15 minutes.

sauce
3/4 cup sugar
4 tablespoons catsup
1/2 cup vinegar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
Mix all ingredients together.

serve with rice