#36- Cream Cheese Chicken

Cream Cheese Chicken

1 envelope Italian Salad Dressing Mix (dry)

½ cup Butter

6 Chicken Breasts (raw)

1 can Cream of Chicken Soup

1-8 oz. pkg. Cream Cheese

1 pkg. Egg Noodles

On high, melt butter in a crock pot. Cut chicken into strips or bite size pieces and place in crock pot. Sprinkle package of Italian Salad dressing on top. Stir to coat evenly and cook for 2 hours.

Take the chicken out and add the soup and cream cheese and let it melt. Mix and add the chicken back in. Cook for another 20-30 minutes.

Cook noodles in the meantime. Serve chicken over noodles.

*This dish is not particularly saucy so if you want sauce, look at doubling the soup, cream cheese and dry dressing.

#35- Chicken Tortilla Bake

Chicken Tortilla Bake

3 cups cooked Chicken Breasts (shredded)

2-4oz. cans Chopped Green Chilies

1 cup Chicken Broth

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 small Onion (chopped)

12-16 Corn Tortillas

2 cup Cheddar Cheese (grated)

In a bowl combine chicken, chilies, broth, soups and onion and set aside.

Warm tortillas in a microwave.

Layer half the tortillas on the bottom of a greased 9x13 pan. Top with half of the chicken mixture and half the cheese. Lay another layer of the rest of the tortillas and top with the rest of the chicken mixture and cheese.

Bake uncovered @ 350 for 30 minutes.

#34- Black Bean Burritos

Black Bean Burritos

1 pkg. Flour Tortillas

2 Tbsp Olive Oil

1 small Onion (chopped)

½ Red Bell Pepper (chopped)

1-2 Garlic Cloves (pressed)

2-15 oz. Black Beans (drained)

1-15oz. can Corn (drained)

1 tsp Jalapeno Peppers (minced)

8 oz. Cream Cheese

½ tsp Salt

2 Tbsp Fresh Cilantro (chopped)

Heat oil in a large skillet on medium heat. Cook onion, red bell pepper, garlic and jalapeno in oil for 2-3 minutes, stirring occasionally. Pour beans and corn into skillet and cook another 3-4 minutes.

Cut cream cheese into pieces and add to the skillet with the salt and mix until cream cheese is melted. Stir cilantro in.

Serve mixture on warm tortillas.

#33- Pancit Bihon Guisado

Pancit Bihon Guisado

(Philippino Dish)

1 lb Boneless Skinless Raw Chicken Breasts

9 cups Water

20 oz. pkg. Rice Noodles

3 Tbsp Olive Oil

3-4 cloves Garlic (pressed)

1 Onion (chopped)

1 cups Carrots (grated)

1 cups Green Cabbage (shredded)

2/3 cup Soy Sauce

2 tsp Black Pepper

In a wok, boil chicken in water for approx. 20 minutes. Remove chicken (saving the water) and cut into bite size pieces.

Marinate chicken in a little soy sauce while finishing the rest of the meal.

Cook noodles in the same water as the chicken for approx. 3-5 minutes. Remove noodles and get rid of water.

Sauté onion and garlic in oil for 3 minutes. Add carrots and cabbage and cook for 3 minutes.

Add noodles, chicken, soy sauce and pepper and heat.