Slow Cooker Chicken Tortilla Soup

Sweet Chicken Salad Sandwiches-cheating

Sams Club has premade chicken salad. Just add more shredded rotisserie chicken (that you can get from Sam's club) and a bit of mayo to your liking. Grab some croissants or pita pocket bread to stuff it into and you are good!

Colby Relyea pictured at Lake Powell

Chicken Salad (me)

Add in all your favorite vegetables onto a bed of spinach lettuce
(chopped carrots, corn, bell peppers, tomatoes, hard boiled egg, mushrooms, etc...)
add in diced chicken
drizzle 1-2 tbsp balsamic vinaigrette or just 1 tbsp of olive oil and squeeze a lemon over it.

Healthy Chicken Salad (Lacey Nielson)

Rotisserie Chicken, diced
green apple
purple grapes
chopped almonds
dried cherries
purple onion
cucumbers
celery

Toss with plain greek yogurt, lemon juice and celery salt

All on a bed of lettuce, tomatoes and avocado topped with raspberries.
Enjoy with a side of watermelon.

Crock Pot Chicken for Tacos, Burritos & Nachos

2 large Boneless, skinless chicken breast
2 15 oz cans black beans (DO NOT drain or rinse)
Taco seasoning packet
Optional- Salsa, shredded cheese, onions, guacamole, shredded lettuce, chopped tomatoes, tortillas, taco shells, tortilla chips, etc..

Put the black beans and taco seasoning into the slow cooker and mix in. If you'd like to add salsa, you can add it now or use it later (or both). Add the raw chicken. Cover and cook on low for 4-6 hours, or high 2-3 hours. Once the chicken is cooked, pull it out and pull it apart (shred). Put it back into the slow cooker and stir it up. Serve using any of the optional ingredients.

Sweet Chicken Salad Sandwiches

4+ cups chopped chicken

3/4 cup mayo

add 1/4 cup milk, if that

few dashes celery salt

Add ins: (equal amounts)

1/4 cup purple onion, chopped finely

1 cup purple grapes, halved

2 sticks chopped celery

1/2 cup sliced or slivered almonds

1/2 cup (3.5 oz pkg) dried blueberries- optional

Mix everything together than add in

1 (15oz) can mandarine oranges, drained (very last) -optional

Spread on croissants or choice of bread.... or even Large Romaine lettuce leaves
fully stuffs about 10 large croissants

Makes 6 servings

Chicken Salad Sandwiches

3 cups chopped chicken

1/2 cup mayo

2 tsp garlic herb seasoning

Add ins:

1/4 cup carrots, shredded

1 cup chopped spinach

1/4 cup sliced almonds

1/2 cup frozen corn, thawed

1/2 cup chopped tomatoe

mix together and spread on croissants, ciabatta rolls, or Large Romaine lettuce leaves

6 servings

Hawaiian Haystacks

2 cans cream of chicken soup

1 can chicken broth

4 cups cups cooked chicken, chopped or shredded

Brown Rice

Toppings:

Chowmein noodles

Toasted coconut

Pineapple tidbits (or crushed)

Green onions, thinly sliced

roma tomatoes, diced

sweet bell peppers, diced

frozen sweet petite peas, thawed and do not cook them

water chestnuts (optional)

celery, diced

slivered almonds

grated cheese

Directions

Mix the soups together and bring to a simmer. Add chicken and simmer for 10 mins to heat the chicken thoroughly.

To Serve:

Ladle chicken and sauce over rice and top with any combination of the toppings. Caution! This makes a big serving so start out easy with the rice and chicken sauce, as this builds up when adding the toppings.

Double or triple the recipe for a big crowd

Chicken Pot Pie

3 chicken breasts, cooked (or 1/2 large bottle of cooked chicken) (OR left over rotisserie chicken from Costco)

1 can Veg-All (or 1, 1/2-2 cups frozen mixed vegetables)

1 can cream of potatoe soup

1 can cream of chicken soup

1/2 cup milk

1 pkg Pillsbury pie crust, double OR 2 homemade pie crusts

1 egg, beaten

I double this recipe and make 3 pies (6 pie crusts)

Beat eggs at bottom of large bowl. Mix in soups, milk and veggies. Lastly, stir in the chicken.

Place 1 pie crust in a pie pan, pour in chicken mixture. Top with final pie crust, crimp edges. Brush top with beaten egg. Bake @ 350 degrees for 1 hour or until crust is golden brown. Let sit out for 15-20 minutes at least.

Colorful Kielbasa (Sausage or Rotisserie Chicken)

1 can (10, 3/4 oz) condensed cream of celery soup, undiluted

1, 1/2 cups water

1 tbsp butter

1 pound smoked kielbasa, cut into 1/2 inch pieces (could also use Sausage or rotisserie chicken)

3/4 cup uncooked long grain rice

1 pkg (10 oz) frozen peas

1 can corn

1 jar (4, 1/2 oz) sliced mushrooms, drained

1 cup (4 oz) shredded cheddar cheese

In a large skillet, combine the soup, water and butter; bring to a boil. Add kielbasa and rice. Reduce heat; cover and simmer for 18 minutes or until rice is almost tender. Stir in peas and mushrooms. Cover and simmer for 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese; cover and let stand until elted. Yield: 4-6 servings.

Chicken Enchiladas

In a bowl, mix:

2 cans cream of chicken soup

2 cups sour cream or 2 bricks cream cheese, softened

1 can green chili's

1 can sliced olives

2 cups shredded cheese

1/2 cup milk

1 can mild, red enchilada sauce

(take 1/3 out and set aside and add 1/4 cup more milk or until saucy)

To the rest of the mixtures, add:

Cooked chicken breast, chopped (about 5 breasts) OR 5-6 cups

Need 12 Flour tortillas

In a 9x13 pan, pour a little of sauce mix on bottom of pan. Fill tortillas with chicken mixture, roll and line up in pan. Pour the rest of the sauce over the top and top with cheese. It usually makes more than one pan. I freeze the 2nd pan and cook another night.) Bake at 350 degrees, uncovered for 30-40 minutes

**If you have less than 6 cups of chopped chicken, you may want to reduce suace and only use 9-10 tortillas. Its better with LOTS of chicken and less sauce.**

Honey Lime Chicken Enchiladas

1/2 cup honey

1/3 cup lime juice (about 1, 1/2-2 large limes)

2 tsp to 1 tblsp chili powder

2 large cloves of garlic, finely minced or 1/2 tsp garlic powder

1, 1/2 lbs boneless skinless chicken breasts (about 3 large breasts-the more the merrier), cooked and shredded OR buy a whole pre cooked rotisserie chicken from Costco

12-18 corn or uncooked flour tortillas (your preference)

2 cups Mexican cheese blend, shredded for the filling

1 cup Mexican cheese blend, shredded for the top

1, 14 oz can of green enchilada sauce (mild or medium, to your taste)

3/4 cup of heavy cream

nonstick cooking spray

1/4 cup of chopped cilantro and some to dress with

Preheat oven to 350 degrees. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chopped cilantro, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken, add 2 cups shredded cheese and mix well. Cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30-60 minutes in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees). Spray the surface with non stick cooking spray or oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13 inch baking dish lightly with cooking spray.

In a medium bowl, combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 3 tbsp) of the chicken mixture to the center of each tortilla in a line. Roll the tortillas up from one side to make a rolled enchilada- it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken-cheese mixture and tortillas. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour the mixture over the top of all the enchiladas. Sprinkle with the remaining cheese. (I usually fill as many tortillas as possible with chicken mixture and don't add any to the sauce).

Bake the enchiladas for 30-35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, sliced avocado, black beans, and rice or a green salad for a great meal. Usually, I just make rice and add a can of black beans, a can of corn and a few jalapenos, chopped finely.

Chicken Burritos or Quesadilla's

Put a piece of chicken in the crockpot with diced tomatoes and a can of no bean chili and a tablespoon of taco seasoning (big one from Costco has real ingredients and no MSG).

Cook on low for 7 hours.

In the meantime, cook 1 cup of brown rice or use leftover if you have it in the fridge

1 can, or freshly cooked beans (pinto, kidney, refried, or black beans)

whole wheat tortillas

grated cheddar cheese

salsa and sour cream

Serve with can of corn or salad

Diced Chicken with Cream Cheese White Sauce & Pasta

1 large chicken breast, cut into strips

1 tbsp butter or olive oil

1/2 tsp garlic powder

2 cups whole milk

6 oz cream cheese

1 tsp dried basil

3/4 cup grated parmesan cheese

While you cook your pasta (~12 oz), heat oil over medium heat and cook chicken with garlic powder until no longer pink. Add milk and heat just to boiling. Stir in the cream cheese and basil. reduce the heat, stirring constantly until cream cheese is completely melted. Remove from heat and stir in parmesan cheese. Toss hot pasta and sauce. Serve immediately.

Serve with steamed veggies or salad

Tortellini Chicken Soup

Combine ingredients in pot and bring to a boil:

2 cups cooked chicken, cubed

1 cup sliced carrots (about 2-3 carrots)

1 can cream of chicken soup

6 cups (about 3 cans) chicken broth

1 cup water

1/4-1/2 cup chopped onion or shake in some dried minced onion

1 tsp Oregano

1 tsp basil leaves

Once boiling turn to simmer. Simmer for 30 minutes.

Add 1 large pckg of tortellini and continue on simmer for 10 minutes

Add 2 cups broccoli and 1 can of corn, continue on simmer for 10-15 minutes

Enjoy with rolls or crackers.

The Best Chicken Vegetable Soup!

I struggle getting Taylor to eat healthy foods, but when she tried this and wanted more and more and more....I about died! Taylor LOVED this soup! And it has VERY healthy stuff in it, so this is definitely top of my list. IT IS SOOOOO GOOD! Gotta try this one!

I added a few things to this soup, so keep or take out whatever you wish, but DON'T take out the cabbage! You don't even know it's there!

2 Tblsp butter

1/4-1/2 a whole cabbage, chopped

1/2 onion, peeled and diced (I used 1/4)

2 potatoes, peeled and diced

3 carrots, peeled and diced

1 stalk celery, sliced

3/4 cup frozen peas (can use green beans or lima beans)

3/4 cup canned corn (or diced yellow pepper)

1/2 tsp dried thyme

1, 1/2 tblsp flour

32-38oz (about 4 cups) chicken stock (the rest water

1/2 cup heavy whipping cream (a must!)

salt, pepper to taste

I also added some fresh cilantro (optional)

Parsley for garnish (optional)

1-2 chicken breasts cooked and shredded (I love to use my bottled chicken)-so easy

Add water if needed and additional seasonings to your liking

Melt butter in 3 quart saucepan. Add onion and celery; saute over med heat for 3-4 minutes to soften. Add flour and stir, cooking for about one minute. Add chicken stock gradually while stirring. Add 3 cups water and bring to a boil. Add carrots first boil for 5 minutes. Add rest of vegetables, potatoes and thyme seasoning. Reduce heat to medium low and cook for approx 20 minutes.

Reduce heat to lowest setting, add in shredded chicken, stir in cream, salt and pepper and cilantro to taste and allow to heat through for about 5 minutes. Serve and garnish with chopped parsley (optional).

DELICIOUS!

Chicken Roll-Ups

1 (8oz) pkg cream cheese (softened)

5 Tbsp Margarine, melted
4 boneless, skinless chicken breasts, cooked and shredded
(OR 3-4 cups cooked shredded chicken)
1/4 tsp salt
1/8 tsp pepper
1 Tbsp finely chopped onion
2/3 cup mushrooms, chopped (optional)
2 cans crescent rolls
1 sleeve Ritz Crackers, crushed
1/2 cup and 3 Tbsp milk, divided
2 cans condensed cream of chicken soup

Preheat oven to 350 degrees. Mix shredded chicken, softened cream cheese, salt, pepper, onions, and 3 Tbsp milk in medium bowl. Seperate crescent dough into 8 triangles. Spoon about 1-2 Tbsp chicken mixture near base of each, roll up and pinch to seal. Dip each in melted margarine, then Ritz cracker crumbs. Place on ungreased baking sheet and Bake at 350 for 25 minutes or until golden brown. In small saucepan, heat remaining milk (1/2 cup) and 2 cans condensed cream of chicken soup. Serve sauce over chicken roll-ups. Makes about 16 chicken roll-ups.

Chicken Tetrazzini (Krista Christensen)

1 package (7 ounces) spaghetti, broken in to 2 inch pieces (I use leftover spaghetti noodles)
2 cups cooked chicken breast, cubed
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1 small onion, chopped
1 can (4 ounces) sliced mushrooms, drained
1/3 cup skim milk
1/4 cup chopped green pepper (optional)
1/8 tsp pepper
Additional shredded cheese

Cook spaghetti according to package directions, drain. Transfer to a large bowl. Add the next nine ingredients and mix well. Spoon in to a 2 1/2 quart casserole dish coated with cooking spray. Sprinkle top with cheese. Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.

(If you want a little larger casserole you can use 12 oz of spaghetti and 2 cans cream of mushroom soup.)

White Chicken Chili (Amy Beaman)

2 large chicken breasts, cooked and shredded

1 medium onion, sliced

1 tsp cumin

Garlic (to taste)

1 can white kidney beans (undrained)

1 can garbanzo beans (undrained)

1 can white corn (undrained)

1 small can chopped green chilies (undrained)

1 cup chicken broth from can

Toppings:

Salsa

Shredded Monterey jack cheese

Sour cream

Hot pepper sauce

Tortilla chips

Boil chicken for 1 hour. Shred with fork. Combine chicken, onion, cumin, garlic, kidney beans, garbanzo beans, white corn, green chilies and chicken broth in large pot. Cook on low for 1 to 3 hours. Serve with remaining ingredients as toppings. Serves 6

White Chicken Chili (Jamie Shipp)

3-4 boneless skinless chicken breasts, cooked and shredded

3-4 cans great northern beans

4 cups chicken broth

1/2 lg. onion chopped

1 clove garlic chopped

1 can chopped green chilies

2 tsp. ground cumin

1 1/2 tsp. oregano

1/2 tsp. cayenne pepper

1 tsp. salt

Simmer beans with broth, garlic, onion & chilies for 1.5 hours. Add other ingredients & simmer in crock pot for 30 minutes. Serve with monterrey jack cheese, sour cream, avocado & corn chips.