Cream Cheese Chicken-Elise's

Here a few yummy recipes from my friend Elise. I was so excited to see her meat loaf recipe because my husband Landon loves meat loaf but I have yet to find a recipe that I like. I can't wait to try it! She was so great and sent me a ton of recipes so I will be posting them here and there when I get a chance.

Cream Cheese Chicken

4 or 5 boneless, skinless chicken breasts

1/2 cup (1 cube) butter

1 envelope Good Seasonings Italian Dressing Mix

1 10 3/4oz. can cream of chicken soup

1 8oz. package of cream cheese

rotini noodles or white rice (depending on which way you cook it)

First variation - saucepan:

Brown chicken, set aside. In a large saucepan or frying pan, melt butter and seasoning. Add soup and cream cheese. Stir until melted. Add chicken and simmer for 45 minutes until chicken is done. Serve over noodles.

Second variation - Crock Pot:

Place chicken evenly on bottom of crock pot. Drop cube of butter on top (you do not need to melt it). Shake seasonings packet over the chicken and butter. Cook on low for 5 hours or high for 3 hours. Shred chicken with two forks while stirring mixture around. Add soup & cream cheese and let melt for about 10 minutes in crock pot. Stir all together and serve over rice.

Jenni's Recipes

My cute friend Jenni sent me these awesome recipes.  I am totally making the southwestern egg rolls for dinner!  Thanks so much Jenni! (I am making each recipe it's own post)

This is what she said:

Ok, I have a million that I love but here are a few of my current favorites from just cook already. I have made all of them multiple times and they are ALL a huge hit every time.  Happy cooking!

Southwestern Egg Rolls

1 can Corn (drained)

1 can black beans (drained)

1/2 bunch cilantro

Juice from 1 lime

1 1/2 cup of chopped spinach

1 tsp minced garlic

2 medium sized chicken breast...cooked, finely chopped

1 1/2 to 2 cups shredded cheese, mexican mix

2 T olive oil

Cumin about 1 tsp

Chili powder about 1 tsp

Salt to taste

Pepper to taste

Cracked red pepper or cayenne pepper to desired spiciness

1 packet of 20 egg roll wraps.

Mix it all together, put about a big spoonful inside the wrap. (It takes a few times to judge the size of the egg roll and you will think you have too much and think you need to make them bigger)...don't. Roll it up tight. Seal edge with a little water.

Deep fry in oil {i used evoo.}

I served with tomatillo dressing and spanish rice.

honey-lime chicken enchiladas-Jenni's

honey-lime chicken enchiladas

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 teaspoons to 1 Tablespoon chili powder

2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder

1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded

12 corn tortillas

2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)

1 14-oz can of green enchilada sauce (mild or medium, to your taste)

1/2 to 3/4 cup of heavy cream

nonstick cooking spray

1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray. In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4 to 6

chicken pesto strombolli-Jenni's

chicken pesto strombolli

1 Rhodes Rolls Frozen bread Loaf

1/2 cup Pesto Sauce

2 cups Spinach

2 cups Cooked Shredded Chicken

2 cups Shredded Mozzarella

1/2 cups Grated Parmesan Cheese, divided

1 tsp. Garlic Salt

1 egg, lightly beaten

Thaw bread according to package.

On greased counter roll out to a rectangle about the size of a cookie sheet

Spread Pesto all over leaving a 1 inch space from edge

Sprinkle 1/4 cup Parmesan on top of pesto. Sprinkle Mozzarella the layer of spinach, last your shredded Chicken.

Now roll, jelly roll style,  starting at the long end.

Roll it all the way so it makes a long tube.

Place on a greased cookie sheet, make sure seam is on the bottom.  Tuck ends under.

Brush with egg. Sprinkle with Parmesan and Garlic Salt.

Cut slits along the top to vent

Let Rise 30 minutes. Bake @350 until golden brown, 20-30 minutes.