Jamie's Variation on the Mexican Chicken

 From Jamie:

(Adjust amounts as needed)

Heat olive oil in a pan, add minced garlic (from a jar) and 1/2 an onion. Brown onion until soft. Move onio...n to the outside of the pan and add two chicken breasts. Brown chicken breasts until cooked through. Add about 1/2 a jar of black bean and corn salsa (my favorite) to the pan around the chicken, simmer until hot.



Serve onion, salsa and chicken over rice. Top with cheese and sour cream.

Chicken Casserole, Ranch Chicken, Tuna Casserole, Mexican Chicken Mix

*Aunt Maggie's Chicken Casserole*


1lb or so of cooked chicken diced or shredded

1 can of cream of mushroom soup

1 med container of sour cream

Stuffing


Mix chicken, sour cream and soup together...you want to use equal amounts of soup and sour cream. Put in a casserole dish and top with dried stuffing ( I wet it a little bit and then put it on). Cook at 350 degrees for 15 min or until hot (I am still figuring out my oven temp!)

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*Frozen Lasagna ( I cheated when mom and dad were here!)*

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*Random Mexican Chicken Mix*

1lb cooked chicken

1/2 jar salsa

1 can of corn

1 can of black beans



Mix together and heat in a pot. Serve over rice or salad mix. Top with sour cream and/or cheese!

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*We Were out of Food Tuna Casserole*

1/2 a box of pasta of your choice

1 or 2 cans of Tuna

1 can of cream of mushroom soup

1/2 cup of milk

garlic powder to taste

peas

cracker crumbs

cheese of your liking



Cook pasta as directed. Mix in tuna, soup and peas, milk and garlic powder. Place in a casserole dish and top with cheese and cracker crumbs. Bake at 350 degrees for 15 minutes.

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*Ranch Chicken*

1 lb boneless skinless chicken breasts

1 packet of powdered ranch dressing mix



Wash chicken and place it in a gallon sized bag. Dump in powered ranch mix and shake it, rub it, dance with it etc. Cook in a skillet with some EVOO (Rachel Ray!)

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