Dinner's

I promised you all recipes from past dinners I have been making lately. I found most of these on Pinterest and some in a cookbook a girlfriend gave me. Here we go

 Easy Chicken, Cheese & Rice Bake

2 Chicken Breast (thawed)

4 Cups Brown Rice

3/4 Cup Corn

15 Ounces Black Beans(rinsed)

4 Ounces chopped green chiles

1/2 Cup Salsa

1 Cup Cheddar

Preheat the oven to 350 degrees.

While the oven is preheating, cook the rice on the stove top or microwave and set aside.

Cube the Chicken and mix together all the ingrediants including the rice but keep the cheese for the topping.

Pour mix into 9x9 pan and top with cheese.

Bake for about 20 to 30 minutes.

FYI: This made a lot of food, Nathan had leftovers for week, it made delicious leftovers especially with an additional baked Chicken breast.

 White Chicken Enchilada's

10 Soft Taco Shells

2 Cups shredded cooked chicken

 2 cups monteray jack cheese

3 tbsp butter

3 tbsp flour

2 cups chicken broth

1 cup sour cream

4 oz diced green chiles

Preheat oven to 350 degrees and grease a 9x13 pan

Mix chicken and 1 cup of cheese, roll up in tortillas and place in pan 

In a sauce pan, melt butter and stir in flour and cook for 1 minute, add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

Stir in sour cream and chiles. Do not bring to a boil.

Pour over enchiladas and top with remaining cheese

Bake 22 minutes and then under the high broil for 3 minutes to brown the cheese.

 Slow Cooker Chicken Cordon Bleu

3 skinless boneless chicken breast

I can condensed cream of chicken soup

1 cup milk

4 ounces sliced Ham

4 ounces sliced swiss cheese

1 pckg herb dry bread crumb mix

1/4 cup butter, melted 

Mix together the cream of chicken soup and milk in a small bowl. 

Pour enough of the mixture into the slow cooker to cover the bottom.

Layer the Chicken breast over the sauce

Cover with slices of ham and cheese

Pour remaining soup over the layers, stirring a little to distribute between the layers.

Sprinkle the stuffing on top and drizzle the remaining sauce over the stuffing.

Cover and cook for on low for 4 to 6 hours. 

 Sweet & Tangy Chicken

4 chicken breast

8 oz russian dressings

1 small jar of apricot preserve

Mix all ingredients in a bowl minus the chicken

Place the chicken in a baking dish

Pur sauce over the chicken

Roast uncovered for 400 degrees for 1 hour.

This is perfect over white rice or even mashed potatoes.

I saved the remaining sauce to use at a later date.

  Easy Garlic Chicken

4 Boneless Chicken Breast

4 Garlic Cloves

4 tbsp Brown Sugar

3 tsp Olive Oil

Preheat oven to 500 degrees and lightly grease a casserole dish

In a small saute pan, saute the garlic with the oil until tender

Remove from heat and stir in brown sugar

Place chicken breast in a prepared dish and cover with the garlic sugar mixture

Add salt and pepper to taste

Bake uncovered for 15-30 minutes