Colorful Chicken and Rice

1 can cream of chicken soup
1 cup sour cream
1/2 cup cottage cheese
3 oz cream cheese
3 cups cooked cubed chicken
3 cups cooked white rice
1 3/4 cup shredded cheddar cheese
1 can (4 oz) chopped green chilies
1 can (2 1/4 oz) olives sliced
1/8 teaspoon garlic salt

Combine and pour into a greased pan. Bake covered 350 degrees for 30 minutes or until heated through. Top with crushed tortilla chips, lettuce, tomatoes and salsa.

Label: Thaw, remove plastic wrap, put foil back on. Bake 350 degrees 30-40 minutes or until heated through. Top with crushed tortilla chips, lettuce, tomatoes and salsa.

Chicken Alfredo roll-ups

1 box Lasagna noodles, cooked and drained (I only used 11 noodles)
3 cups chicken, cooked and shredded
2 cups finely chopped broccoli
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
3/4 teaspoon garlic powder
1 teaspoon black pepper
1 Jar Alfredo sauce
1/2 cup Parmesan cheese

In bowl combine chicken, broccoli, cheese, 1/4 cup of the Parmesan, garlic powder, pepper and half of the Alfredo sauce. stir to combine. spray large dish. take noodles and spread on  chicken mixture, roll up and place in dish. pour remaining sauce on top, and top with the rest of the Parmesan cheese.
cover with plastic wrap and foil and freeze up to 3 months. or bake 350 covered for 30 minutes.

Label: thaw, remove plastic wrap. cover with foil and bake 30 minutes at 350, or until heated all the way through.

Korean Beef

1 pound ground beef
1/3 cup brown sugar
1/4 cup soy sauce
1 T sesame oil
4 cloves garlic, minced
1/4 t. ground ginger
1/2-1 t. crushed red pepper
1 bunch green onions, thinly sliced

Whisk together brown sugar, soy sauce, sesame oil, garlic, ginger and crushed red pepper flakes in a small bowl. Set aside.

In a large skillet over medium high heat, brown the lean ground beef. Drain if necessary. Stir in soy sauce mixture, allowing to simmer until most of the liquid has reduced, stirring frequently, about 3-5 minutes.

Serve immediately over steamed rice. Top with sliced green onions

Chicken Stuffed French Bread

1 loaf french bread
1 pound chicken breast, cooked and shredded
1 1/2 cups colby jack cheese, shredded
2 green onions, sliced thin
1-2 cups ranch dressing

For my family I need to double this recipe so everyone will get 2 bags of the mixture and you can use it for 1 meal or 2 depending on how many people are in your family.

-Preheat oven to 375. Line a large baking sheet with parchment or wax paper.
-Slice the french bread in half length wise. Place both halves cut side up on prepared baking sheet
-In a large bowl, mix together shredded chicken, cheese, green onions, and enough ranch to make mixture wet.
-Spread chicken evenly over one half of bread. Put the other half of the bread on top
-Bake 10-15 minutes or until cheese is melted. Remove from oven and let stand 5 minutes before slicing into pieces, then serve.

Orange Chicken Legs

• 2 lbs. chicken drumsticks
• 1 cup orange marmalade
• 2 tsp. soy sauce
• ⅛ tsp. red pepper flakes
• ¼ tsp. pepper
• 1 tsp. minced ginger root
• 1 garlic clove minced (about 1 tsp.)
• ½ cup diced white onion

Label: Thaw for about 24 hours before adding to the slow cooker. To cook, add the contents of the bag into the slow cooker, cook for 3-4 hours on high.

Chicken Broccoli Rice Casserol

• 10 cups cooked rice (white or brown)
• 4 cups cooked chicken, chopped 
• 4 cups chopped broccoli, lightly steamed 
• 2 cans cream of mushroom soup 
• 2 cans cream of chicken soup 
• 4 cups shredded cheddar cheese
• salt and pepper to taste

Combine all ingredients in a large bowl and mix well.

To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan). Sprinkle with additional shredded cheese, if desired.

Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.

King Ranch Chicken

2 Tbs Butter
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 can condensed cream on chicken soup
1 can condensed cream of mushroom soup
1 can ( 10 oz) diced tomatoes with green chilies, undrained
2 cups shopped cooked chicken
12 corn tortillas (6 inch) torn into small pieces
2 cups shredded cheddar cheese

Preheat oven to 325 degrees, spray 9x13 pan with cooking spray.
Melt butter in large saucepan over medium heat. Add bell pepper and onion; cook and stir about 5 min or until tender. stir in both soups, tomatoes and chicken.
Layer one-third each of tortillas, chicken mixture and cheese evenly in dish, repeat layers twice more. bake uncovered 40 minutes or until hot and bubbly.
Can be made ahead of time and frozen.

Label: thaw and bake uncovered for 1 hour, or until hot and bubbly.