Ingredients

• 5 large chicken breasts, bone-in skin-on
• 1 stalk celery
• 1 onion, quartered
• 1t. salt
• 1/2t. pepper
• 1 med. onion
• 1 stick butter or margarine
• chopped chicken
• 1 can diced Ro-tel tomatoes, undrained
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can golden mushroom soup
• 12-8″ corn tortillas, cut into eighths
• 4c.grated mozzarella cheese mixed with 2c. shredded cheddar

Directions

5 large chicken breasts, bone-in skin-on
1 stalk celery
1 onion, quartered
1t. salt
1/2t. pepper
Boil all together until chicken is done. Cool. Remove meat from the bone and chop. Discard broth or save for another use.

For filling:
1 med. onion
1 stick butter or margarine
chopped chicken
1 can diced Ro-tel tomatoes, undrained
1 can cream of chicken soup
1 can cream of mushroom soup
1 can golden mushroom soup
Saute onion in butter and mix with remaining filling ingredients.

Additional ingredients:
12-8″ corn tortillas, cut into eighths
4c.grated mozzarella cheese mixed with 2c. shredded cheddar

Grease a 9×13 pan.
Layer as follows:
1. Single layer of tortillas pieces
2. Spread with about 1/3 of the filling mixture
3.1 1/2c. cheese
Continue layering until all the filling is used. Top with lots of cheese. Bake at 325º for 20-25 minutes.

Ingredients

• 1 medium fryer, cooked and deboned
• 1 cup sour cream
• 1 small can diced green chilis
• 2 cans cream of chicken soup
• 1 can Rotel tomatoes and green chilis
• 1 cup chopped onion
• 2 cups grated cheddar
• 1 dozen corn tortillas

Directions

Mix the sour cream, green chilis, chicken soup, Rotel and deboned chicken. In 13 x 9 pan, spread in layers, starting with chicken mixture, then tortillas, and the mixture. Sprinkle with cheese and onions; repeat. Cover and bake at 350 for about 30 minutes, until hot and bubbly.

Ingredients

• 1/4 cup sweet basil leaves
• 4 crisp eggplants, cut into quarters
• 1 cup coconut milk
• 3 tbs. instant green curry paste
• 1/2 cup water
• 250g. (8 oz.) chicken breast, sliced
• 4 red chillies, sliced
• 2 tbs. fish sauce
• 1 tbs. sugar

Directions

Preparation:

1. Using a frying pan, fry green curry paste with half of the coconut milk using low heat. Add chicken and stir-fry until the chicken is throughly cooked.

2. Add the remaining coconut milk, water and crisp eggplants. Bring to a boil.

3. Season with fish sauce, sugar, sweet basil leaves, and red chillies. Quickly remove from heat.

Note : The longer the curry is left over the heat, the drier the curry will become. Add some water if the curry appears too dry.

P.S. ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! J

Ingredients

• 2 cups frozen broccoli, carrots and cauliflower combination
• 1/4 teaspoon garlic powder
• 1 onion, chopped
• 1/2 cup milk
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 pound boneless skinless chicken breasts, cut into cubes
• 4 potatoes, thinly sliced
• 2 tablespoons vegetable oil
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon basil
• 1/3 cup grated Parmesan cheese

Directions

Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk and onion powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.

Ingredients

• 2 ripe avocados, peeled and mashed
• 2 tablespoons mayonnaise
• 1 teaspoon garlic powder
• 8 bread slices
• 1 pound thinly sliced deli turkey
• 4 tomato slices
• 4 sliced red onion rings
• 8 bacon slices, cooked
• 1/4 pound smoked mozzarella cheese slices
• 3 tablespoons butter, softened

Directions

Stir together avocado, mayonnaise, and garlic powder. Spread avocado mixture on one side of 4 bread slices. Top evenly with turkey, tomato, onion, bacon, cheese, and remaining bread slices.

Spread half of butter on one side of each sandwich. Place, buttered sides down, in a large hot nonstick skillet. Cook over medium heat 6 minutes or until golden.

Spread remaining butter on ungrilled sides; turn and cook 6 more minutes or until golden. Repeat, if necessary, for any remaining sandwiches.

Oven-Grilled Loaded Turkey Melts: Place buttered sandwiches on a baking sheet. Place a second baking sheet on top of sandwiches. Bake at 400° for 20 minutes or until golden.

Makes 4 sandwiches