Chicken Cordon Bleu Easy Skillet dinner

6 Raw Boneless unbreaded ChickenTenders
2 slices ham lunch meat, cut into bite sized pieces
2 slices provolone or swiss cheese
2 slices raw bacon, cut into bite sized pieces
1 can cream of chicken soup
1/3 cup sour cream

Cut bacon into bite sized pieces and fry in a large skillet.  When the bacon is almost done add chicken.  When chicken is almost done add ham.  Heat until ham  and stir in Cream of Chicken into meat.  Heat until hot and bubbly.  Carefully stir in sour cream.  Heat 2 minutes.  Gently lay cheese slices on top of meat and soup.  Let set until cheese is melted.   Serve with Mashed potatoes.

Serves 2

Chicken and Rice Casserole

1 cup rice

2 cups water

2 Tablespoons margarine

2 Tablespoons all-purpose flour

1 cup milk

1 can cream of chicken

¼ teaspoon onion powder

1 can chicken, drained
salt and pepper to taste

Put rice and water in a large pan with lid and bring to a boil on high.  As soon as boiling turn down to low, cover and cook 15 minutes.

Melt margarine in saucepan and add flour, using a whisk, stir together and add milk.  Stir in cream of chicken and add onion powder.  Stir in canned chicken.  Stir sauce and chicken into rice.  Add salt and pepper to taste.  Put in sprayed baking dish and bake until hot in 350 oven, about 20 minutes

Chicken Tettrazini

3 Tablespoons margarine

1 can cream of chicken

1 teaspoon onion powder

½ teaspoon celery salt

¼ teaspoon poultry seasoning

1 cup milk

8 ounces spaghetti noodles

1 large can chicken

Parmesan cheese (or not)

Boil water for spaghetti.  Add spaghetti to water and turn down to med/high and cook 10 minutes.  Drain. Melt margarine in microwave, add cream of chicken soup, add onion powder and spices and chicken.  Stir in milk.  Add soup mixture to noodles, stir until blended  Put in casserole pan and sprinkle Parmesan cheese on top.  Bake in 350 oven about 20 minutes.

Chicken and Stuffing casserole

2 large cans of chicken or 3 chicken breast cooked

1 box chicken flavored stuffing mix (Stove Top type)

1 cup (8 oz) light sour cream (optional)

1 can cream of chicken

Spray a 9x13 pan and spread chicken on bottom.  Make stuffing according to package directions and spread over chicken.  Mix sour cream and soup together and spread over stuffing.  Bake in 350 oven for 30 minutes.

Enchilada

18 small flour tortillas

2 -3 lbs ground beef

½ teaspoon onion powder

½ teaspoon garlic powder

½ cup shredded cheddar or Colby & Monterey Jack

2 - 15 ounce cans tomato sauce

3 Tablespoons parsley

½ teaspoon oregano

2 Tablespoons chili powder

¾ teaspoon cumin

1/8 teaspoon black pepper

½ cup shredded cheddar or Colby & Monterey Jack

Brown ground beef with onion powder and garlic powder, drain.  Mix in a saucepan, tomato sauce, parsley, oregano, chili powder, cumin and pepper, simmer while meat is cooking.  Add about 1 cup of sauce to meat (til it taste good). Stir in ½ cup cheese.  Put about ¼ cup meat onto the center of a small flour tortilla and roll tightly and place in a 9 x 13 pan.  You should get about 18 depending on how much meat used.  Pour remaining sauce over Enchiladas and sprinkle with ½ to 1 cup cheese.  Heat in a pre-heated oven 350 degrees for 20 minutes.

Kelli's Baked Potato Soup

2/3 cup butter or margarine
1 clove garlic
4 green onions chopped
2/3 cup all purpose flour
4 cups milk
3 cups hot water
4 large baking potatoes, cooked and peeled (see recipe for baking potatoes)
1 package real bacon pieces
1 teaspoon salt
1/4 teaspoon black pepper
1 can chicken broth
cheese
sour cream

In a soup kettle melt butter and cook onions and garlic add flour and blend, add milk and water and stir quickly with a wire whisk. Cook for 15-20 minutes stirring often until thickened.  Add peeled potatoes (stir soup with potato mashed breaking up potatoes while stirring) bacon, salt and pepper.  Add Chicken broth slowly until desired consistency.

Serve topped with cheese and sour cream