Tex-Mex Scramble
Submitted by Wanda Vowell
2 t. oil
3 6-inch corn tortillas, cut into strips
l onion chopped
8 eggs, beaten
l c. salsa
l/4 c. sour cream
2 green onions, chopped.
Heat oil in a skillet, add tortilla strips and onion. Cook over medium heat until tortillas are crisp; pour eggs over the top. Cook over low heat for 4 to 5 minutes, or until eggs are cooked through. Top each serving with salsa, sour cream and green onions. Serves 4.
Submitted by Dee Dee McCullough
2 Cooked and Cut up Chicken Breasts
2 Cans Mixed Vegetables - drained
1 Can Cream of Chicken Soup - undiluted
1 Can Cream of Celery Soup - undiluted
1 Can Chicken Broth OR fill the mixed vegetable can with
the broth you boiled the chicken in
1 Chicken Bouillion Cube
Salt ~ Pepper ~ Parsley Flakes (optional)
Crust Mix:
1 stick melted butter or margarine
1 cup milk
1 cup flour
Boil the chicken, cool & cut into small pieces
Mix together: vegetables, soups, broth, bouillion and seasonings. Add chicken.
Put into a 9 x 12 oven proof serving dish or pan sprayed with Pam
Mix together melted butter, milk & flour ~ spoon over top of casserole ingredients
Bake 350 degrees approximately 30 - 45 minutes until crust is golden brown. Let set a few minutes and serve
6 boneless skinless chicken breasts
1 can condensed cream of chicken soup
1 envelope ranch dressing mix
� cup water
� cup sour cream
2 tbsp ranch dressing
2 tbsp flour
Instructions:
Spray crock pot with cooking spray. Place chicken breasts in slow cooker. In a small bowl, combine soup, ranch dressing mix, and water; pour over chicken. Cover and cook on low 8 hours, high 4 hours. Remove chicken from crockpot. Stir in sour cream, ranch dressing, and flour, replace chicken. Cover and cook on high 20 minutes.
Notes: Use leftovers for sandwiches, chicken wraps, or a tasty chicken casserole.
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Crockpot Chicken Alfredo
4 boneless skinless chicken breasts
1 16 oz jar Alfredo sauce
2 cups frozen corn
2 cups frozen peas
1 diced red pepper
1 drained 4 oz can mushrooms
1 medium chopped onion
� cup water
2 cloves minced garlic
1 tsp black pepper
3 cups cooked noodles
Instructions:
Spray crockpot with cooking spray. Place chicken in slow cooker. In a large bowl, combine Alfredo sauce, corn, peas, red pepper, mushrooms, onion, water, garlic, and black pepper. Pour over chicken. Cover and cook on low for 6 - 8 hours, or high for 3 - 4 hours. Serve with noodles.
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Crockpot Chicken with Corn & Black Beans
1 family size package frozen corn
1 15 oz can (drained) black beans
1 16 oz jar salsa
6 boneless skinless chicken breasts
1 cup shredded cheddar cheese
2 tsp southwest seasoning mix
Instructions:
Spray crockpot with cooking spray. Combine corn, beans, � cup salsa, and seasoning mix in the slow cooker. Place chicken on top of corn and bean mixture, top with remaining salsa. Cover and cook on low 7-8 hours or high 3-4 hours. Sprinkle with cheese, cover and cook on high 10 minutes.
Notes: See the oven version of this same recipe