Creamy Chicken Enchilada Casserole

2 cans cream of chicken soup
1 pint sour cream
1 med. onion or 1 tsp onion powder
1 4oz can diced green chiles
3-4 boneless, skinless chicken breasts, cooked and cubed or shredded
6 to 8 flour or corn tortillas, cut into bite-sized pieces
2 to 3 cups grated cheese (cheddar and or monterey jack or whatever combo you'd like)

Heat oven to 350 degrees. Mix soups, sour cream, onion (or powder), and green chiles in a large bowl. Gently add chicken and stir just until combined. Place half tortilla pieces in bottom of greased 9x13 pan. Spread half of chicken mixture over tortillas. Sprinkle half of cheese over mixture. Repeat layers. Bake uncovered 30 to 45 minutes or until bubbly and heated through.

Italian Crockpot Chicken

4 Boneless Skinless Chicken Breasts cut in strips
1 can Cream of Chicken soup
8 oz Cream Cheese softened
2 pkg. Good Seasons Italian Salad Dressing and Recipe Mix

Combine soup, cream cheese, and dressing mix. Cover chicken in crock pot. Cook on low 4-6 hrs. Serve over noodles or rice.
To freeze - put raw chicken and sauce mix in freezer bag.

Honey Balsamic Slow-cooker chicken

Boneless skinless chicken breasts

• ½ c chicken broth
• 1/3 c soy sauce
• 1/3 c olive oil
• ¼ c honey
• 1 t Worcestershire sauce
• 2 t balsamic vinegar
• 2 t lemon juice
• 1 t sesame oil
• 2 T minced garlic

In a bowl, stir together all ingredients except chicken. Pour over chicken. Place in Ziploc bag. To cook: thaw in fridge overnight or partially thaw in microwave in the morning. Place in crock-pot and cook 4-5 hours.

Green Chile Enchiladas

(Makes 32 Enchiladas)
10 to 15 large chicken breasts (slow cooked in 1 can chicken broth for 6 hours and shredded)
4 cans kidney beans (drained)
3 cans black beans (drained)
2 cans kernel corn (drained)
6 servings white or brown rice cooked
28oz can green chile enchilada sauce
tortillas of choice (I used the wheat Costco variety)

Mix all ingredients together and spoon a cup of mix into each tortilla

To serve:  Thaw.  Pour can of green chile enchilada sauce on top.  Bake at 350 degrees for 40 minutes.  Put cheese on top for last 10 minutes of cooking.

Top with salsa, guacamole, tomatoes, lettuce, olives, etc.

Chicken Noodle Bake

2 c. chicken, cooked and cubed 1 1/2 c. uncooked elbow macaroni 2 c. shredded cheddar cheese 1 can cream of chicken soup 1/2 can cream of celery soup 1 c. milk 1 (8 oz.) can mushrooms, drained 1/4 tsp. pepper Combine the chicken, noodles, cheese, soups, milk, mushrooms, and pepper. Pour into a greased 9x13 pan. Cover and bake at 350 for 60-65 minutes or until macaroni is tender. Freezing directions: Put in freezer bag or a disposable pan before cooking.