Super-Easy Chicken Enchilada Skillet

Ingredients:

1 tablespoon oil

1 pound boneless skinless chicken breasts, cut into bite-size pieces

1 (14.5 ounce) can fat-free reduced-sodium chicken broth

1/4 cup Ranch Dressing

2 tablespoons flour

6 Flour Tortillas, cut into small pieces

1 cup Mexican Style Shredded Four Cheese

1/2 cup Salsa

Cooking Directions:

Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally.

Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil.

Reduce heat to medium-low; simmer 3 min. Add tortillas; stir to combine.

Sprinkle with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.

Yield: 4 servings

Homemade Chicken Noodle Soup

You might think how could making Chicken Noodle Soup from scratch be faster than opening a can and heating it.... Well it's not, But it's so much better for you since you know all of the ingredients and something about homemade always makes it taste better.

Prep Time 10 min
Cook time 15 min

1 can canned Chicken
1 cup copped carrots
1/2 cup chopped celery
1 med onion chopped
1-2 cans chicken broth
2 cups noodles uncooked

or for homemade noodles
1 egg
4-8 tbs flour

In a large pot combine 1 can of chicken broth, all vegetables and cook until the vegetables are tender crisp. Add the canned chicken, break it up if it needs to be. Add another can of chicken broth if it need the flavor or the liquid you can also add in water as needed. Add the noodles and salt and pepper to taste.

For Homemade noodles (your hands will get messy with this one since it is hard to really mix it with a utensil)

In a small bowl combine the egg and 4 tbs of flour. mix in the rest of the flour a little at a time until the dough has a light stickiness feel to it.  spread some flour out on the counter and roll out the dough cut in to 1" X 1/2" strips and add to the hot soup. when they rise to the top of the liquid they are cooked.


We also substitute potatoes for the celery since we rarely have celery in the house.

Saucy Chicken Skillet

This one takes a little longer to make but is worth it.

Prep time: 15 min
Cook time: 30 min
Makes about 4 servings

8 oz Fettuccine, uncooked
1 tbs oil
4 small chicken breast halves (about a pound)
4 oz cream cheese cubed
3/4 cup chicken broth
1/4 cup vinaigrette dressing (we use balsamic but you can try another flavor if you wish)
2 green onions chopped
2 tbs Fresh basil or parsley
1/2 cup snow peas
1/2 cherry tomatoes halved

Cook pasta

Heat oil in  large skillet on med heat. Add chicken; cook 5 min on each side or until browned on both sides.

Stir in cream cheese, broth, dressing, green onions, basil. cook and stir until sauce begins to thicken and chicken is cooked through (170 degrees). Add snow peas and tomatoes; cook 2-4 min or until snow peas are crisp tender, stirring occasionally.

Serve over pasta

Italian Chicken and Rice with Vegetables

This is so yummy with very little thought to it.

Prep time 10 min
Cook Time 15-20 min
makes about 4 servings.

To make this recipe even speedier you can use precooked chicken strips instead of cutting and cooking your own.

1 Tbs oil
1 lb boneless skinless chicken breast cut into strips
3 cup cut up vegetables (we use broccoli, carrots and red peppers but you can use whatever your family will eat)
1 can (14 oz) chicken broth
2 cups minute rice uncooked
1/4 cup Italian dressing

Heat oil in a large skillet on medium heat. Add chicken; cook and stir until lightly browned, stirring occasionally.

Add vegetables, cook and stir about 3 - 5 min or until crisp and tender. Stir in Broth and bring to a boil.

Stir in rice and Italian dressing. Cover. Reduce heat to low. Cook 5 min or until liquid is absorbed and chicken is cooked through

Chicken Curry

This is a wonderful recipe and the apples give it just the right amount of sweetness.

Prep Time 10 min
Cooking Time 20 min
5-6 servings

2 lbs Chicken Breast
1 Tbs Butter
1 cup chopped apple
1 cup sliced celery
1/2 cup chopped onion
1 clove garlic minced
2 tbs cornstarch
2-3 Tsp Curry Powder
3/4 cup Chicken Broth
2 cups Milk
1 3 oz can mushrooms (1/2 cup)
Rice
Optional: raisins and nuts

Cook Chicken and set aside to cool.

Melt butter. Add apples, celery, onions, garlic and sauté. cooking until onions are tender and start to look transparent.

Combine cornstarch, curry powder, 3/4 tsp salt and broth. Pour over apple mixture. cook until thick and bubbly.

Chop chicken into bite sized pieces.

Stir in chicken and mushrooms into sauce and heat through.

Serve over rice

*My mom usually put raisins and nuts in with the rice and topped it off with Chinese noodles but that is all preferences

Chicken Tortilla Soup

This is by far the best recipe we have found it beats Cafe Rio any day

Prep time 10 min
Cook time 20 min
400 degrees

6 Flour Tortillas
1 1/2 tsp vegetable oil
1/2 lb (1-2) boneless skinless chicken breast cut into bite sized chunks
2 14oz cans Chicken broth
1 cup Fresh Salsa (we have not had success with bottled Salsas)
1 cup frozen corn
1 cup Shredded Cheddar cheese

Preheat oven to 400 degrees. Cut 2 of the tortillas into strips; toss with 1/2 tsp of oil. spread into a single layer on baking sheet. Bake 10-12 min or until crisp. stirring occasionally.

Meanwhile, finely chop remaining 4 tortillas. Heat remaining oil in large pot on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. bring to a boil; reduce heat to medium low and simmer 15min.

Top with shredded cheese and tortillas strips.