Cranberry Chicken

Once in awhile I try a recipe that I am not sure if it will be good or not. And every once in awhile it is! Well, here is one of them...Trust me, it is better than it sounds!

Blend:
1 (8 oz.) bottle creamy French dressing
1 envelope dry onion soup mix
1 can whole cranberry sauce

Pour ingred. into 9x13 pan. Place chicken breasts in dish and cover with sauce. Bake, uncovered, for 1 1/2 hours at 350 degrees.

I like to serve it over brown rice. Steamed broccoli is a great side!

Mama Q’s Chicken Enchiladas

Mama Q’s Chicken Enchiladas

Makes 2 (9x13) dishes
1 chicken boiled and cubed (3 cups) 20 medium flour tortillas,
1 large onion diced (3 TBs. dry minced) (17.5 oz pkgs.)
1 lb cheddar cheese (grated) 2 cans of cream of chicken
2 – 4 oz. cans diced green chilies soup
2 cups of sour cream 1 can chicken broth
Garlic powder
Salt
Pepper
Paprika

Combine chicken, onion, chilies, and ½ of the cheese. Add garlic powder, salt and pepper. In separate bowl, combine soup, broth and sour cream. Put 2 large spoons of sauce into the chicken mixture. Spread the tortillas out on the counter. Divide the chicken mixture onto the tortillas (about ¼ cup each). Put small amount of sauce in baking dishes. Roll up and place tortillas into the baking dishes. Pour remaining sauce over. Top with remaining cheese and sprinkle with paprika. Bake at 350 degrees for 30 minutes.

Chicken Lemon Soup

Creamy Chicken Lemon Soup

3 Tablespoon Butter
4 oz mushrooms sliced
1 Cup sliced celery
1 Cup sliced carrots
1 onion chopped
3 Tablespoon flour
6 Cups chicken broth
1.5 Cups half and half
2 Tablespoon chopped parsley
1.5 lbs cooked chicken cut in bite size pieces
1 Cup dry farfalle pasta
3 Tablespoons fresh lemon juice

Melt butter in large pot over medium, add veggies and cook 5 minutes or until tender. Add flour cook 3 minutes. Add in chicken broth and bring to a simmer. Add half and half and parsley and simmer 5 minutes. Add chicken, cooked pasta and lemon juice.

I got this recipe from my friend Lauren and it is now one of my favorites... So good for fall/winter time!

Roasted Chicken with Vegetables

From Jana's Blog:

Here is a way to make a yummy roasted meal that is really easy using Reynold’s large oven bags. I swear by these because they are easy, make the food delicious, and they make for easy clean up.

Roasted Chicken with Vegetables

One 3-4 pound whole chicken

Vegetable Oil or melted butter

salt

pepper

garlic salt

Paprika

One large oven bag

1 Tablespoon Flour

carrots pealed and cut into large chunks

Potatoes scrubbed and cut into large chunks

(or any other roasting vegetables you like)
Rinse whole chicken and pat dry with paper towels. Rub with melted butter or vegetable oil and season with salt, pepper, garlic salt, and paprika. Place 1 Tbsp flour in oven bag. put chicken inside oven bag in a 9×13 pan. Add carrots and potatoes around the chicken. Close bag with the plastic tab, and cut 6 slits in bag to vent. Bake at 350 degrees for 1 1/4- 1 1/2 hours. Chicken is done when meat thermometer stuck in the thigh (not touching the bone) reads 180 degrees.

It is so easy and delicious.

The oven bags can be used for just about anything; poultry, beef, pork, fish, vegetables ( I make my thanksgiving turkeys in oven bags and they always turn out delicious). The directions for each is in the box of oven bags.