Chicken Enchilada Bake

This recipe is from the Friends and Memories cookbook from the Cardoza Foundation in Modesto, so April, Katy, Kirsten, Stephanie and possibly Robyn have it already. It it easy to make and freezes really well, Mical. I usually double the recipe and freeze one for another day.

Chicken Enchilada Bake

1 can cream of mushroom soup

1 can cream of chicken soup 

1 (4 oz.) can green chilies, diced

1 soup can of milk 

1 T Worcestershire 

3 c chicken, shredded or diced

4 c Monterey Jack or medium sharp cheddar, grated

1 dozen corn tortillas, cut into 1" squares

Preheat oven to 350 degrees. Mix soups, chilies, and Worcestershire sauce together in a large bowl. Add chicken, tortillas and about 1 cup of cheese. Mix well, making sure chicken and tortillas are coated with soup mixture. Let stand about 30 minutes, then pour into a greased 9 x 13" baking dish. Top with remaining cheese. Bake uncovered for 50-55 minutes or until lightly bubbly and golden. Let stand for 15 minutes before serving. Serve with green salad and crusty bread and you are set.

Crockpot Chicken

I love using my crockpot. I got this recipe from the "101 Things to do With a Slow Cooker" cookbook, but I changed it slightly. This recipe is not super exciting, but it has not failed me yet. It is so easy too. I serve it over mashed potatoes.

Sunday Chicken

4 to 6 chicken breast
2 cans (10 3/4 ounces each) cream of mushroom soup
1 envelope dry onion soup mix
1 cup sour cream

Place chicken in greased slow cooker. Mix remaining ingredients except sour cream and pour over chicken. Cover and cook on high heat 4 hours or on low heat 6-8 hours. One hour before serving, stir in sour cream. Makes 4-6 servings.

My Husband Martho Stewart

I'm not sure if he is serious, but Collin wanted to know if he is allowed to publish stuff on here because he is cooking now. He actually answered the door wearing my girliest apron which is lavender gingham with yellow flowered ruffles on it. 

Anyway, yesterday he made the yummiest chicken from the Everyday Food cookbook he got for his birthday. I liked this way better than the same thing you order in a restaurant. The recipe calls for plain bread crumbs, but he used Panko (freeze-dried Japanese bread crumbs) and I think it made all the difference. You can buy them for pretty cheap at Trader Joe's. 

Chicken Parmigiana

3/4 c panko bread crumbs

3/4 c grated Parmesan

8 Chicken cutlets, sliced thin

coarse salt and ground pepper

1 egg, lightly beaten

2 c jarred tomato sauce

1/4 c olive oil

6 oz. mozzarella cheese, cut into 8 1/4 inch thick slices

Heat broiler. Combine bread crumbs and Parmesan in pie plate. Season both sides of chicken with 1/2 t salt and 1/4 t pepper. Dip chicken in beaten egg, then dredge in breadcrumb mixtures, turning to coat both sides. Spread tomato sauce on bottom of 10X15 inch baking dish. Heat 2 T oil in large nonstick skillet over medium heat. Place 4 chicken cutlets in skillet and cook until golden, 1-2 minutes on each side. Using a spatula, transfer the browned chicken cutlets to the baking dish, placing them on top of sauce. Repeat with remain oil and chicken cutlets. Top each cutlet with a slice of mozzarella. Broil 4 inches form heat source until sauce is hot and cheese is melted and lightly browned in spots, 5-8 min. Serve immediately. 

It makes me so happy that he cooks on the weekend now:)