Chicken Enchiladas

4 chicken breasts, cooked, boned and diced
8 oz sour cream
1 can cream of chicken soup
1 cup shredded cheddar cheese
1 cup buttermilk
1 package flour tortillas

Mix together sour cream, soup, cheese and buttermilk. Save out 1 cup of this mixture. Add chicken to the rest of the mixture. Fill tortillas and place in baking dish. Top with reserved soup and sour cream mixture. You can spread more cheese on the top during the baking process.
Bake for 20-25 minutes at 325 degrees

Annie's Chicken Noodle soup!

BOIL TOGETHER UNTIL VEGGIES ARE TENDER:
6 cups water
3 cubes chicken bullion
frozen noodles
celery
carrots

THEN ADD:
3 cups milk
2 cans cream of chicken soup
1/2 cube butter or margarine
1 lb cubed, cooked chicken breast
salt & pepper to taste

French Bread Chicken

1 loaf of french bread cut in half
2 cups of cheddar cheese
1 tsp. Mrs. Dash Garlic/Herb
5 chicken breasts (cooked and shredded in bigger pieces)
3/4 cup light mayo
1 cup Swiss cheese

Mix everything (except swiss)above and spread on both halves of bread. Top with swiss cheese and season with pepper. Bake at 375 for 12-15 minutes

Mexican Chicken Casserole

2 cans cream of chicken soup
1 small can of Swanson's chicken breast (packed in water)
1 small can chopped green chili (optional)
1/4 c. minced onion
1/4 c. salsa (optional)
1 1/2 c. shredded cheese.
1 pkg (10 count) corn tortillas

Tear up tortillas innto bite size pieces and mix with all ingredients EXCEPT CHEESE...only add half of cheese to mix. Put in an 8 x 8 baking dish and top with remaining cheese. Cover and bake at 350 degreess until cheese is melted and bubbly, about 30-45 minutes.

Ritz Cracker Chicken

4 chicken breasts
2 tubes Ritz Crackers
1 can Cream of Chicken Soup
1 c. grated cheese
2 tsp. poppy seeds
8 oz. sour cream
1 1/2 cubes butter
Cook and cube chicken. Put chicken in a 9x13 greased pan. Heat sour cream and soup. Pour soup mixture over chicken. Sprinkle cheese over chicken and soup mixture. In a separate bowl, crush crackers and poppy seeds. Melt butter and pour over cracker mixture. Stir together and sprinkle cracker mixture over chicken. Bake 30 minutes at 350 degrees. Serve over cooked rice.

This is a great dish to make the night before, put in fridge and then cook. You can substitute plain yogurt for the sour cream.

Catalina Chicken Breasts

• 2 tsp. veg oil
• 6 small boneless skinless chicken breast halves (about 1 1/2lb)
• 1/2 cup Catalina dressing
• 1/2 cup apricot jam
• 1/2 pkg. dry onion soup mix

Preheat oven to 350 degrees. Heat oil in large skillet on mediuom-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish

Mix dressing, jam, and soup mix in small bowl. Pour over chicken.

Bake 45 min. or until chicken is cooked through.

Makes 6 servings.

BBQ Chicken

• 1/2 Cup dry onion
• 2 Cups ketchup
• 1 Cup vinegar
• 1 Cup oil
• 1 tsp dry mustard
• 1 tsp garlic salt
• 2 Cups brown sugar
• 1/2 tsp pepper
• 2 Tbsp flour
• Chicken

Mix all together. Place chicken in crock-pot and cover with sauce. Cook all day.

Theme for September

This month's theme is
CHICKEN!
As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for October's theme.

Zucchini Brownies

Here is a sneaky way to get the kids to eat veggies, and a way to use up all of that extra zucchini. My four year old loved these.

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts (we left this out)
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking pan. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan. Bake for 25-30 minute in the preheated oven, until brownies spring back when gently touched.

Frosting
6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Melt together the cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Spanish Rice (for side dishes last month)

5 slice bacon
1 can 4 oz green chilies
1 c. raw regular rice
1 c. salsa
1/2 c. chopped onion
1 clove garlic, minced
1 can condensed tomato soup
1 1/4 c. water

In a skillet over medium heat, cook bacon until lightly brown. Stir in onion, chilies, and garlic. Cook until veggies are tender, stirring occassionally. Stir in rice. Cook until rice is slightly brown, stirring often. Remove from heat. Stir in soup, salsa, and water. Mix well. Pour into 2 quart casserole dish. Cover and backe at 350 for 40 minutes or until rice is tender, stirring once.

Cheesy Potatoes

1 pkg. frzn hashbrowns
1 can cream of chicken soup
1 container sour cream
1 Tbsp dry onions
1 c. grated cheese
1 c. crushed cornflakes

Mix all together except corn flakes and 1/2 c. grated cheese/ Heat until bubbly at 350 degrres for 1/2 hours. Add cheese and cornflakes last 1/2 hour of baking.

Sunshine Carrots

1 to 2 lb baby carrots
1/2 c. water
3 Tbsp. sugar
1 c. orange juice
1 1/2 Tbsp cornstarch
1/2 tsp salt

Cook carrots until just tender. In another pan, combine all other ingredients and bring to a boil. Cook until thickened, then pour over carrots.Stir to cover and serve. Yield: 8 to 16 servings.

Cheesy Zucchini

• Onion
• Zucchini, halved lengthwise or cut in pieces
• Olive Oil
• Tomato Sauce
• Oregano
• Basil
• Garlic Powder
• Mozzarella Cheese, sliced or grated

Saute onion and zucchini in olive oil. Add tomato sauce and spices. Simmer until tender. If zucchini is halved, place slices of cheese on top. If chunks of zucchini, grate cheese and mix in. Turn off heat and cover. Serve.

Veggie Marinade

• 2 Tbsp Vinegar
• 2 Cloves Garlic
• 1 Tbsp Thyme
• 2 Tbsp Lemon Juice
• Pinch Salt
• 1/3 Cup Olive Oil
• 3 Zucchini
• 2 Summer Squash

Whisk together all but the vegetables. Cut zucchini and squash diagonal 1/4" to 1/2 " thick. Put vegetables in baking dish and pour on most of the marinade. Let soak for a couple of hours. Grill for about 8 minutes and add the rest of the marinade.

Theme for August

This month's theme is
VEGETABLES!
As always, continue to post any new recipes from the other month's themes at anytime and don't forget to vote for September's theme.