Chicken Manicotti-Bonnie

Chicken Manicotti

1 Can ( 10 3/4 oz. ) condensed cream of chicken soup
1 1/2 cups water
1/2 lb. Velveeta cheese cut up
2 cups frozen broccoli florets
12 manicotti pasta shells, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
1/2 cup grated Parmesan cheese

Preheat oven to 400'F. Mix soup, water and Velveeta in microwave on high for 3 min. or until velveeta in melted and mixture is well blended. Stirring after 2 min. Pour one third or the soup mixture onto bottom of 13x9 in baking dish; set aside. Add broccoli to remaining soup mixture.

Stuff pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.

Bake 45 to 50 min. or until pasta is tender and the chicken is cooked through.

Makes 4 servings, 3 stuffed manicotti each.

Chicken Pillows - Nicole Day

1 pkg. cream cheese
3/4 cube butter softened
canned chicken (1 lrg. can)
garlic salt
1-2 pkg. crescent rolls
1 can cream of chicken soup
1/2 cup milk

Combine cream cheese, butter, and canned chicken, mix well. Add garlic salt to taste. Roll up small amount of mixture in each crescent, bake according to crescent roll instructions.

Add remainder of mixture to can of soup and heat in medium sauce pan. Put cooked rolls over rice and top with soup mixture.

Chicken Cordon Bleu

1 C. sour cream
1 can cream of chicken soup
1/2 can milk
onion salt

Combine first 4 ingredients

6 chicken breasts - pounded
6 slices swiss cheese
6 slices ham

Roll up, and cover with ham

Bake at 350 degrees for 30-45 minutes

Hawaiian Hay Stacks

White rice

Sauce:

1/2 C. margarine
2 tsp. salt
1/2 tsp. pepper
1/2 C. flour

Melt margarine, sprinkle flour until paste, add 3 C. chicken broth. Add 1 C. half and half and 1 C. cream of chicken soup. If you want, you can add additional chicken to this mixture...cook chicken beforehand and cut up into squares.

Toppings:

green peppers
red peppers
pineapple tidbits
Chinese noodles
tomatoes
cheese
frozen peas
toasted coconut
slivered almonds
chopped green onion
mushrooms

Creamy Chicken Enchiladas

Use the medium sized flour tortillas. I like to buy the package of 24 to make 2- pans. Each 9x12 pan can hold about 10 enchiladas.

You will need to double the recipe to make both 9x13 pans.

1 can cream of chicken soup
1 medium container of sour cream

Mix the two together and add one can of diced green chilis.

I use about 3lbs of chicken to make both pans. Cook the chicken in the microwave for about 10-15 minutes on high in a glass cooking pan. I like to use seasonall and pepper on the chicken before I cook it. After the chicken is done, cut it into squares.

I look to put a small amount of the cream mixture on the bottom of the pan so the tortillas don't stick. Spread a couple of tablespoons of the sauce, some chicken and grated cheese, roll them up with the open side down. Cover the enchiladas with the remaining sauce and top with grated cheese.

Bake for 30 minutes at 350 degrees. If you make them ahead of time and put in the fridge, then add another 15 minutes to the cooking time.