Kraft's Southwestern chicken chili

Southwestern Chicken Chili {From Kraft foods}

2 Tablespoons Italian dressing

1 lb.  boneless skinless chicken breasts, cut into bite-size pieces

1 small onion, chopped

2 cans  (15 oz. each) white beans, rinsed

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1 can  (4 oz.) green chiles, undrained

1 tsp. ground cumin

1-1/2 cups  KRAFT Mexican Style Finely Shredded Four Cheese

2 Tbsp. chopped fresh cilantro

HEAT dressing in large saucepan on medium-high heat. Add chicken and onions; cook 7 min. or until chicken is done, stirring occasionally.
STIR in beans, broth, chilies and cumin. Bring to boil. Simmer on medium-low heat 10 min., stirring occasionally.
SERVE topped with cheese and cilantro.

Amanda's Catalina Chicken

2 tsp vegetable oil
6 small boneless skinless chicken breast halves
     (use chicken tenders for less cooking time)
1/2 c catalina dressing
1/2 c apricot jam
1 pkg dry onion soup mix

Preheat oven to 350.  Heat oil in lg skillet on med-high.  Add chicken, cook 4 mins on each side or until browned.  Remove chicken from skillet, place in 3 qt baking dish.  Mix dressing, jam, and soup mix in small bowl.  Pour over chicken.  Bake 45 mins or until chicken is cooked through.  Serve over rice.

Review

Katie, I made your cheesy chicken for dinner last night, and it was very good, and super easy!!!!

Thanks Krysti for the recipe! Sounds great! 

I am going to post some new recipes this coming week~ I have been slacking,  Keep the recipes coming!

Krysti's Taco, Rice, and Cheese

White Rice - cooked
1 lb ground hamburger/turkey
Taco seasoning
shredded colby jack
lettuce
salsa

Cook rice till fluffy, sticky rice works well too.
Brown hamburger according to taco seasoning directions.
Layer in individual bowls, rice, taco meat, cheese, lettuce and salsa.
Enjoy!

Katie's Cheesy Chicken

` 4 boneless, skinless chicken breasts
` 4 slices of Swiss cheese
` 10 3/4 oz. can of cream of chicken soup
` 1/4 cup milk
` 1 cup stuffing mix
` 1/2 stick of melted butter

Place chicken in a greased 9X9 (square) baking dish.  Top each piece of chicken with a slice of swiss cheese.  Mix soup and milk together in a small bown and pour over chicken.  Sprinkle stuffing mix over soup mixture and drizzle with the melted butter.  Bake uncovered at 350 degrees for 50-55 minutes. 

My husband Justin and I love this recipe!  We make it often and it's always a hit when we have people over.  Super easy and quick!  Hope you enjoy!

Katie Bays

Chocolate Cream Pie

8oz semi sweet chocolate
2/3 cup milk
4 tablespoons sugar
8 oz cream cheese
LARGE cool whip
1 Graham crust
chocolate sprinkles

Heat chocolate and milk over low heat, stirring till melted.  Beat sugar into cream cheese.  Add remaining milk and chocolate.  Spoon in cool whip (use all of the cool whip).  Beat till smooth.  Spoon mixture into crust. Garnish with sprinkles. Refrigerate about 5 hours or overnight. 

{Family favorite of ours, and most commonly eaten for birthdays!}

~Megan Mompher

Chicken Wreath

1/2 cup red bell pepper, chopped
1/2 cup broccoli, chopped
1/4 cup canned water chestnuts, drained and chopped
1 tablespoons onion, chopped
1 can (5 oz) chunk chicken, drained and flaked
1- 8oz crescent rolls
1 cup shredded colby jack cheese
2/3 cup cream of chicken soup

Preheat oven to 350.  In a large mixing bowl, mix all ingredients except crescent rolls.  To assemble ring, unroll crecents; seperate into 16 traingles.  Arrange triangles in circle on baking sheet with wide ends of traingles over-lapping in the center.  Schoop chicken mixture evenly ontowidest end of each triangle.  Bring points of triangles up over filling and tuck under wide ends of dough at center of the ring.  Bake for 25-30 minutes or until deep golden brown.

~Megan Mompher

Cheesy Mac for TWO

what you need

1 cup elbow macaroni, uncooked

1/4 cup  milk

4 KRAFT 2% Milk Singles, chopped

1 Tbsp.  KRAFT Grated Parmesan Cheese

Make It

COOK macaroni as directed on package. Remove from saucepan; drain and set aside.
ADD milk and Singles to saucepan. Cook on low heat 2 to 3 minutes or until sauce is heated through and Singles are melted, stirring frequently.
RETURN macaroni to saucepan. Add Parmesan cheese; cook until heated through, stirring frequently.

{From Kraftfoods.com}

~Megan Mompher

Easy Crescent Taco Bake *From the kitchen of Jessica*

1 can (8oz) Pillsbury Refrigerated Crescent Dinner Rolls
1 pound ground beef
3/4 cup Old El Paso Thick 'N Chunky Salsa
2 tbsp. Old El Paso Taco Seasoning Mix
1 cup of shredded cheddar cheese, shredded lettuce and diced tomatoes as desired

Preheat oven to 375 degrees. Unroll dough; separate into 8 triangles. Place in ungreased square pan or 10-inch pie plate; press over bottom and up sides to form crust.  I don't do this in any fancy way, I just press the dough all over the bottom and up the sides.

In a skillet, cook beef over medium heat heat for about 10min. Stir in salsa and taco seasoning mix, simmer for 5min. Spoon meat mixture in crust lined pan and sprinkle with cheese.
Bake for 20-25min or until crust is a deep golden brown. Top with lettuce and tomato. Have sour cream on hand too!

My family loves this dish and I love making it because it's so easy! :)

Comments

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Sausage Balls *from the kitchen of Jessica*

1 pound sausage
3 cups bisquick mix
1/2 cup milk
one small jar of cheese whiz

Preheat your oven to 400 degrees. Combine all ingredients together and shape into balls. Bake for 15 min.

So easy and makes a great breakfast or snack! :)

Mexican Layered Dip (a great football treat!)

Layer the following on a large plate~
Small can of refried beans
2-3 avacados~ mashed with 1 tablespoon lemon juice
1 pkg of taco seasoning combined with 8 oz. sour cream and 6 tablespoons mayo
1 generous cup shredded cheddar and Jack cheese
1 bunch green onion (finely chopped)
2-3 tomoatoes, chopped
1 small can sliced olives, drained.

Serve with tortilla chips.

This is a family favorite.  Feeds a lot of people and great for football games!  Go bucks!

~Megan Mompher

Super Stuffed Potatoes

A good fall one to start :)

What you need:
4 small baking potatoes
1 lb ground beef (we use ground turkey~ either works)
1/4 lb (4 oz) Pasteurized prepared cheese, cut up into 1/2-inch cubes
1 small tomato, chopped
2 green onions, sliced
1/2 cup sour cream

Prick potatoes in several places with fork.  Microwave in HIGH for 14 min, or until tender.  Flip after 7 minutes.

Meanwhile, brown meat in large skillet; drain.  Add cheese, tomatoes and onions.  Cook until cheese is melted and well blended.

Split potatoes; mash insides with fork.  Top with meat mixture and sour cream.

{Kraft Foods}

~Megan Mompher