Cheesy Veggie Chicken

Cheesy Veggie Chicken

A quick and easy dinner is always appreciated any day! Do you have a few pieces of cooked Chicken? Got cooked Rice? Do you have frozen Peas, a can of Cream of Mushroom Soup and shredded Taco Cheese? These are the ingredients. If I have sauteed Mushrooms in the freezer, I defrost them and add them in, too.

**Now, when I make a batch of Rice to serve during dinner I freeze the half that we do not eat. Then, when needed I defrost the Rice quickly in the microwave. It comes in very handy to use in this recipe.

If you do not already have cooked Rice, this is my easy recipe for preparing Rice. Freeze the other half to use in the future.  

This is a very tasty dinner during any season of the year.  

Cheesy Veggie Chicken

Ingredients:

(1) Cup of Cooked Rice
Cooked Chicken- cut into bite size pieces
(1) bag of frozen Peas- (12- 16 ounce bag)
(1) can Cream of Mushroom Soup- can be low salt
1/3 Cup of Cold Water
1 Cup shredded Taco Cheese

Method:

1. Microwave bag of frozen Peas.
2. Spray a microwave baking dish (about 5" x 10") with PAM.
3. Place cooked Rice in dish, spreading evenly.
4. Place cooked Peas and cooked Chicken on top.
5. Combine Cream of Mushroom Soup and Water.
6. Spoon mixture over Rice, Chicken and Peas.
7. Sprinkle (1) Cup of Taco Cheese over top.
8. Cover with plastic wrap, leaving an opening at one corner to vent.
9. Microwave on High for 9 Minutes and 30 seconds- until hot and bubbly.
10. Serve! 

It is amazing how quickly this dinner comes together.  

Enjoy!
Yummy!

Chicken Enchiladas

Chicken Enchiladas

Chicken served in a variety of dishes is quite often on our dinner table.  Two weeks ago there was a great special at our local grocery store, the Big Y.  Packages of boneless skinless chicken breasts were Buy 1, Get 1.  That was a great purchase!  Right away I knew that one package would be marinated and we'd enjoy Grilled Chicken Medley.  The Penne, the cheese and the veggies were in our fridge.  O.K., I know it's winter, but a tasty, tangy, nutritious, colorful salad tastes great any time of the year!

Grilled Chicken Medley

Ohh, there was one large extra piece of flavored chicken left after I prepared our colorful dinner salads.  Sweet!  This would become an ingredient in another delicious meal two days later.  Chicken Enchiladas! Yum!  Once again, most of the ingredients are readily available in our fridge. 

Usually when I read recipes for Chicken Enchiladas, the chicken is prepared just before rolling up the tortillas.  Using cooked chicken from another delicious meal works so well!  Easy!  Our Enchiladas had a Peruvian flavor and they were delicious!  Yes, the chicken can be cooked just before using, but who always has time?

The recipe I use is adapted from Debbie Donham's recipe for Chicken Enchiladas I on allrecipes.com.

Chicken Enchiladas - adapted from Debbie Donham's recipe
Oven: 350°F           Time:  28 Minutes 

Ingredients:

Cooked Chicken
1 Tablespoon dehydrated Onion
1 Cup Sour Cream (I use Fat Free.)
1 and 3/4 Cups Shredded Taco Cheese
1 Tablespoon dehydrated Parsley
1/2 teaspoon Oregano
1/2 teaspoon Black Pepper
1 Tablespoon Chili Powder
6 Flour Tortillas (8 inch)
1 jar Chunky Mild Salsa (about 16 ounces)

Method:

1. Preheat oven to 350°F.
2. Spray a Baking Dish (about 10" square) with PAM.
3. Place about 1/4 Cup Salsa in Baking Dish.  Spread.
4. Cut cooked Chicken into very small pieces.
5. Place Onion, Sour Cream, 1 Cup Taco Cheese, Parsley, Oregano, Black Pepper and Chili Powder in small bowl.  Add Chicken pieces. Combine.
6. Dividing mixture evenly between the 6 Tortillas, place an amount in center of Tortilla.
7. Spread in middle leaving borders.
8. Fold over about 1" of tortilla on left and right sides.
9. Roll tortilla starting from end nearest you and place in Baking Dish, seam side down.
10. Pour remaining Salsa over top, covering ends of Enchiladas.  Spread Salsa over top.
11. Spread 3/4 Cup Taco Cheese on Enchiladas.
12. Bake uncovered in 350°F oven for 28 Minutes.
13. Cool 10 Minutes before serving.

This has become my new "go to " meal whenever we have any extra cooked chicken after dinner.  Who would guess that this great dinner is made from "leftovers"?

Enjoy!
Yummy!

Cheesy Veggie Chicken

There were a few extra pieces of cooked Chicken remaining after dinner on Saturday. After a quick look I realized that I would be able to cut the remaining Chicken into chunks and get about about ¾ cup. Now, that is enough of cooked Chicken to make Cheesy Veggie Chicken.

This tasty meal has few ingredients. If I have any cooked Rice in our fridge, I add it, also. Sometimes, chopped Parsley is added into the mix. Prepare this meal and place it in a Microwave safe Bake and Serve dish. My Pyrex comes in handy! Then, into the Microwave it goes. So easy and oh so good! Did I mention quick to prepare?

Cheesy Veggie Chicken

Ingredients:
Leftover pieces of cooked Chicken (about ¾ cup of chunks)
(1) 16 oz. bag of Frozen Broccoli & Cauliflower
(1) Can Campbell’s Healthy Request Cream of Mushroom (condensed) Soup
1/3 cup of Milk (can be Soy)
(1) Cup shredded Taco Cheese
PAM

Directions:

1. Microwave (1) bag of Frozen Mixed Broccoli & Cauliflower four minutes less than directions on bag.
2. Spray a Microwave safe Bake and Serve dish (about 5” x 10”) with PAM. Place vegetables mixed with bite sized Chicken Chunks in dish.
3. Mix (1) can Healthy Request Cream of Mushroom (condensed) Soup with 1/3 cup milk in a bowl.
4. Spoon Soup Mixture over Chicken & Vegetables.
5. Sprinkle 1- cup Shredded Taco cheese over top.
6. Cover with plastic wrap, leaving open at one corner to vent.
7. Microwave about 8 minutes & 30 seconds, or until hot and bubbly.
8. Remove plastic wrap carefully when done.
9. Enjoy!

After attending a great lecture at the Museum of Springfield History on Sunday, this meal was so easy to prepare after returning home. The 16 oz. bag of Frozen Vegetables that I used also contained Water Chestnuts and Carrots.

Dinner was yummy!
We did enjoy it!

Cheesy Veggie Chicken

This winter certainly has been the season of snowflakes! Using the snowblower and the snow shovels has become a habit. Around dinnertime we are always famished! After opening the refrigerator door a welcome sight is finding one or two “leftover” foods from the previous two days. It is even better when they can be used together to prepare another easy, delicious, nutritious, filling dinner.

Cheesy Veggie Chicken (click on the words for printable recipe card) is made with leftover baked/roasted chicken, frozen broccoli & cauliflower, Healthy Request Cream of Mushroom Soup, milk and taco cheese. Last night this easy dinner was prepared and placed in the microwave to cook and we certainly enjoyed it!

The pieces of roasted chicken were located in our fridge. There was also a small amount of rice. Both of these “leftovers” were combined with other ingredients to make a scrumptious dinner. The addition of the rice was really nice!

For directions click on these bolded words for the printable Recipe Card.

Enjoy!
Yummy!