Shredded Chicken and Corn Tostadas

 

• 8 Old El Paso® flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
• 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained
• 1 1/2 cups shredded cooked chicken  
• 1 jar (16 oz) Old El Paso® salsa (any variety)
• 1/2 cup sour cream
• 1 to 2 tablespoons milk
• 2 1/2 cups shredded lettuce
• 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
• 1/4 cup sliced green onion 

Total Time: 30 min 1.Heat oven to 375°F.

1.  On ungreased cookie sheets, bake tortillas 7 to 10 minutes or until crisp.

2.Meanwhile, in 2-quart saucepan, stir together corn, chicken and salsa. Cook over medium-high heat 3 to 5 minutes, stirring frequently, until hot.

3.In small bowl, stir sour cream and milk until thin enough to drizzle. Top tortillas with lettuce and chicken mixture. Sprinkle with cheese. Drizzle with sour cream mixture. Sprinkle with green onions.

Chicken Veggie Casserole

Prep Time: 20 min
Total Time: 45 min
Makes: 6 servings

1 can (10 3/4 ounces) condensed Cheddar cheese soup
1 cup milk
2 tablespoons instant minced onion
2 cups Green Giant ® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
1 1/2 cups cut-up cooked chicken
2 cups Original Bisquick® mix
1/4 cup sliced green onion
2 tablespoons mayonnaise or salad dressing
1 egg

Total Time: 20 min 1.Heat oven to 400ºF. Heat soup, milk and instant minced onion to boiling in 3-quart saucepan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.

2.Mix remaining ingredients until crumbly; sprinkle over chicken mixture.

3.Bake uncovered about 25 minutes or until topping is golden brown and soup is bubbly.

Italian Garden Pasta with Chicken

• 3/4 lb boneless chicken breast, sliced into strips
• 1 tbsp olive oil
• 1 jar (28 oz) Ragu chunky gardenstyle spaghetti sauce (or your desired sauce)
• 8 oz spaghetti or thin spaghetti, uncooked
• 1 pkg (9 oz) frozen italian green beans or cut green beans
• 1 mdm zucchini, quartered lengthwise and sliced
• pinch crushed red pepper flakes (optional)
• coarsely grated fresh Parmesan cheese

In a large skillet, thoroughly cook chicken 6 mins in olive oil.  Add pasta sauce and crushed pepper flakes.  Bring to a boil; reduce heat.  Cover and simmer 10 mins, stirring occasionally.

Meanwhile, cook pasta according to package directions; during last 3 mins of cooking add vegetables to pasta cooking water.  Drain pasta and vegetables well.  Spoon chicken and sauce over pasta and vegetables.  Sprinkle with Parmesan cheese.

Serves 4-6

Baked Chicken Supreme

• 1 1/2 cups plain yogurt or sour cream
• 1/4 cup lemon juice
• 1/2 tsp Worcestershire Sauce
• 1/2 tsp celery seed
• 1/2 tsp sweet paprika
• 1 garlic glove, minced
• 1/2 tsp salt (optional)
• 1/4 tsp pepper
• 8 boneless skinless chicken breasts
• 2 cups find dry bread crumbs

In a large bowl, combine first 8 ingredients.  Place chicken in mixture and turn to coat.  Cover and marinate overnight in fridge.  Remove chicken and coat with crumbs.  Arrange in a shallow baking pan.  Bake uncovered at 350 degrees for 45 minutes or til juices run clear.

Parmesan Chicken

• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 1/2 tsp dried oregano, divided
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg
• 1 tbsp water
• 4 boneless skinless chicken breast halves
• 2 tbsp butter/margarine
• 2 cups meatless spaghetti sauce
• 1/2 tsp garlic salt
• 1 cup (4 oz) shredded mozzarella cheese
• Hot cooked fettuccine or pasta of your choice.

In a bowl, combine the bread crumbs, 1/4 Parmesan cheese, 1 tsp oregano, basil, salt & pepper.  In a bowl, combine the egg and water.  Dip chicken in egg mixture, then vcoat with crumb mixture.  In a skillet, cook chicken in butter on both sides til juices run clear.  Meanwhile, combine spaghetti sauce, garlic salt and remaining oregano in a saucepan; heat through.  Spoon over chicken; sprinkle with mozzarella and remaining Parmesan.  Serve with pasta.  4-6 svgs

Chicken Meal-In-One

4 1/2 cups frozen shredded hash brown potatoes
2 cups frozen cut green beans
1 cup frozen sliced carrots
4 bone-in chicken breasts
1 can (10 3/4 oz) condensed cream of chicken or mushroom soup, undiluted
3/4 cup water
2 tbsp dry onion soup mix
salt and pepper to taste

In an ungreased 12"x9"x2" baking dish, combine hash browns, beans and carrots.  Top with chicken.  Combine remaining ingredients; pour over chicken and vegetables.   Cover and bake at 375 degrees for 50 minutes.  Uncover; bake 25-30 mins longer or til chicken juices run clear.  yield - 4 svgs

Santa Fe Chicken

1 large onion
1 tbsp butter/margarine
1.25 cup chicken broth  (don't have broth? Put bullion cube in 1.25 cup of hot water)
1 cup salsa
1 cup uncooked long grain rice
1/8 tsp garlic powder
4 boneless skinless chicken breast halves (about 1 lb)
3/4 shredded cheddar cheese
chopped fresh cilantro or parsley, optional

In large skillet, saute onion in butter til tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice, cover and simmer for 10 mins. Turn chicken, cook 10-15 mins longer or until meat juices run clear. Remove from the heat. Sprinkle with cheese, cover and let stand for 5 mins. Garnish with cilantro if desired.  4-6 svgs.  **Note:  If it makes you more comfortable, you can cook the chicken before adding all other ingredients.  You can also substitute cooked instant rice to make it quicker, but only use that if you have already cooked chicken-then all ingredients can just be combined in the pan to simmer together for a few minutes.