Archive for the ‘chicken dump’ Category

In a mad rush to get something of substance on the table, I scoured my pantry and came up with the following…

Mix together:  1 can turkey chili, 1 can cream of chicken soup, 1 can diced green chiles

Pour mixture over chicken breasts and bake at 375 for 30-45 minutes until chicken is no longer pink.



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1 can cranberry sauce

8 oz Catalina dressing

1 pkg. french onion soup mix

4 boneless, skinless chicken breasts

*Combine sauce and pour over chicken breasts.  Cook covered at 350 for 45 minutes, uncover for 15 minutes.


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4 boneless skinless chicken breasts

1 can red enchilada sauce

1 can cream of chicken soup

1 can diced chilies

refried beans


~Mix enchilada sauce, soup, and chilies in a small bowl.  Place chicken in baking dish, pour sauce over chicken.  Bake at 350 until chicken is done.

~Plate: spread a couple spoonfuls of refried beans on plate, top with rice, top with chicken and pour extra sauce over the top.

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My friend Kari gave me this recipe when Scott and I got married.  She promised it was good and easy, and she was right.  We have this a couple times a month! 

4-6 boneless, skinless chicken breasts

4-6 slices swiss cheese (not the processed stuff)

1 can cream of chicken soup

1/4 cup white cooking wine

flavored croutons, crushed, to top

1/4 cup melted butter, to top

~Arrange chicken in shallow baking dish.  Place 1 slice of cheese on each piece of chicken. 

~Stir together soup and wine and pour over evenly over chicken. 

~Sprinkle croutons over soup mixture; drizzle with butter.

~Bake uncovered @ 350 for 30-60 minutes (depends on thickness of chicken)

~Serve over white rice

(from Kari’s kitchen)

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1 cup ranch dressing

1/2 cup dijon mustard

1 can diced chiles

chicken breasts

~Mix and dump over chicken

~Bake at 350/375 until done.  Serve over white rice… delicious!

(from Julie’s kitchen)

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