CHICKEN TORTILLA BAKE

CHICKEN TORTILLA BAKE *make sure you read and follow ALL directions closely. Ingredients: 1 sm onion, chopped 1 sm bell pepper, chopped 1 can cream of mushroom/chicken soup 1/2 cup milk 1 cup salsa 1 can black beans, rinsed (I usually add an extra can of pinto/kidney to ⬆️ protein & fibre) 1 can costco chicken, rinsed. (Yes, costco) 1 can corn, drained 1 pkg of large tortillas 1 cup of shredded cheese Directions: 1. Lightly sauté onions and bell peppers. Put aside in large mixing bowl. 2. Add the soup, milk, salsa, beans and chicken to the mixing bowl. > at this point, you could blend the mixture to make a smoother, less bulky consistency and "hide" some of the veggies. 3. Add the corn to the mixture. 4. In an ungreased large glass baking dish (9x13?), place a single layer of tortillas, spreading the entire surface of the dish. Add a thin layer of the mixture, and top with a small layer of cheese. Repeat the layers, as if you were building a lasagna. The last layer of cheese can be a moderate amount, to cover the top evenly. (This is where it's important to have minimal cheese and liquid in the layers, or it can be too soggy.) 5. Bake covered at 350', for ~40 minutes, or until you see the liquid bubbling. Bake an additional 5 minutes uncovered, or broil to get a browned top. 6. Let sit for 10-15 minutes to cool down and set the layers. (DON'T skip this part, otherwise it will be too liquidy) 7. Serve with a salad and enjoy! 8. And most importantly, text/call us to let us know what you think of the dish. 󾍇 > to make it a vegetarian dish, use the cream of mushroom soup and omit the chicken. We've also frozen some of the leftover mix, which could be served over rice, or make the tortilla bake another night. It's a great recipe to double and then freeze a batch for a busy night's meal.

Classy Chicken

Classy Chicken           submitted by Moiya Wood

Ingredients:

3                    Chicken Breasts (skinned and boned)

1/4 tsp.           Pepper

3 Tblsp.           Oil

10 oz. pkg.      frozen Asparagus or Broccoli 

                      (fresh is better)

10 oz. can        Cream of Chicken Soup

1/2 c.              Mayonnaise

1 tsp.              Curry Powder

1 tsp.              Lemon Juice

1 c.                 grated Cheddar Cheese

Directions:

Cut Chicken into bite-sized pieces and sprinkle with pepper.   Saute in oil over medium heat until opaque, about 6 minutes.   Drain.   Cook Asparagus or Broccoli until tender crisp; Drain and arrange in bottom of buttered casserole.   Place chicken on top.   Mix together soup, mayonnaise, curry and lemon juice and pour over chicken.   Sprinkle with Cheddar Cheese and bake, uncovered, at 350 degrees F (180 C.) for 30-35 minutes.

Number Of Servings: Serves 6

Zucchini Casserole

Zucchini Casserole     submitted by Desiree Vaughn

Description:

Mom's recipe

Ingredients:

1 1/2 lb. Zucchini

4 eggs

1/2 c. Milk

1 lb. Mozzarella

1 tsp. salt

2 tsp. baking powder

3 tbsp. flour

1/2 c. bread crumbs

Directions:

Preheat oven to 350 degrees

Wash, cut zucchini into 1/2 in. slices

Beat eggs lightly, add milk, cheese, salt, baking powder, four.   Mix

Pour zucchini into egg mixture

Sprinkle w/ crumbs and dot w/ butter

Bake 35-40 min.

Number Of Servings: 6

Preparation Time:  less than 10 min.