Aunt Lois' Crumb Chicken

Ingredients:
2 large or 4 medium size boneless skinless chicken breast
1/2 cup plain bread crumbs
3 TBSP rolled oats
1/4 tsp. salt
2 tsp. paprika
pepper to taste
garlic salt to taste

Directions:
Add all ingredients together and mix. Take chicken and dip it into melted butter and then into the crumb mixture. Bake @ 350 degrees for thirty minutes then take out of the oven, add a little water to the pan and then cover with tin foil. Stick back in the oven and cook for one hour.

Serves: 4

Easy Chicken Enchiladas

Ingredients:
1-2 lbs cooked chicken (shredded or chopped)
1 can cream of chicken
1 cup (8 oz.) of sour cream
1 cup salsa or a can of green chilies
small amount of water (less than a 1/4 cup)
large tortillas
shredded cheddar or mexican blend of cheese

Directions:
Mix soup, sour cream and salsa together to make the sauce. Add a little bit of water to make it a little thinner. Put a small amount of sauce in a 9x13 pan (I use a glass pan) and spread all across the bottom of the pan. Next spread 2 TBSP. of sauce on a tortilla, some chicken and shredded cheese. Roll up the tortilla and place in the pan. Repeat until pan is full. Sometimes I have enough to do a 9x13 and a small 9x9 pan. Pour remaining sauce over the top of the tortillas and then sprinkle with the shredded cheese. Bake @ 350 degrees for 30 minutes or until bubbly.>

Serves: 8

Shredded Chicken Nachos

Ingredients:
2 lbs. boneless skinless chicken thighs
1 pkg. (1.25 oz.) taco seasoning mix
2 cans pinto beans, drained (can use 1 can pinto and 1 can black or 2 cans black beans)
1 can (14.5 oz) diced tomatoes, undrained
1 can (4.5 oz) chopped green chilies, undrained
2 TBSP. lime juice
tortilla- style chips
toppings of your choice

Directions:
Place chicken thighs in a slow cooker. Sprinkle with taco seasoning mix. Top with beans, diced tomatoes, chilies, and lime juice. Cover and cook on low for 7-8 hours. Just before serving, remove chicken from slow cooker and place on a large plate. Mash beans in slow cooker. Shred chicken, return to slow cooker and mix well. To serve, place chips on serving plate and spoon 1/2 cup of the chicken mixture onto chips. Top nachos with desired toppings. Such as, shredded cheese, sour cream, salsa, green onions, olives, jalapenos, chopped fresh cilantro, etc.



Note: I use this chicken in tacos, burritos or salads too

Serves: 8

Easy Chicken and Rice

Ingredients:
chicken (how much depends how big your family is)
2 cans cream of mushroom soup
1 package of dry onion soup mix
1 can of milk or water
rice


Directions:
Put all ingredients except rice in a slow cooker and cook for 4-10 hours. You can use frozen chicken. Then make your favorite type of rice for the size of your family. Thirty minutes before you are ready to eat shred chicken or cut up in bite size pieces. Place chicken and sauce over your rice. Enjoy.

Serves: 6

Sausage, Beans and Rice

1 lb sausage sliced ( I buy the u shaped sausage)
1 can black beans
1 cup frozen corn
1 cup salsa

Cooked rice
Shredded cheese
Sour cream
Tortilla chips

Cook sausage then add black beans, corn and salsa. Let simmer till heated thru. Put it on your rice and add cheese and sour cream. Dig in with those chips and go to town. My kids love this and it is fast and cheap! We also eat this on tortillas instead of chips.

BBQ Quesadillas

3 boneless chicken breast, shredded
8 flour tortilla
1/2 C. BBQ sauce
1/2 C. green bell pepper, chopped
1/4 C. red onion, chopped
1/2 C. cheddar/Monterey Jack Cheese combo

1. Cook chicken and shred.  Add BBQ sauce and make sure it's evenly coated.  (I just added as much as I wanted)
2. Spoon chicken on half of tortilla, then sprinkle some pepper, onion, and cheese on top. (add as much cheese as you want)
3. Heat about 2 Tb. oil in skillet.  Fold tortilla in half and place in skillet.  Cook both sides to golden brown color.

Just a nice quick and easy meal.  We used Jack Daniels BBQ sauce and it was super yummy.