White Chicken Enchiladas

8 flour tortillas, soft taco size
2 cups cooked, shredded chicken (I used half of a rotisserie chicken)
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan seam side down.

In a small sauce pan over medium heat, melt butter.  Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken.  Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

20 MINUTE TERIYAKI CHICKEN & RICE

Ingredients:

Pre-cooked Chicken  (I typically keep grilled chicken in the freezer for stuff like this)

Rice

1/4 cup Brown Sugar

1/4 cup Soy Sauce

3 Tbsp of Ketsup

1/4 cup water

Directions:

In a bowl, mix brown sugar, soy sauce, water and ketsup.  Stir until well blended.  Set aside.  Measure out enough rice to feed your family.  Pour it into a rice cooker.  If you don't have a rice cooker, you can still do this on the stove, it just takes a little more watchful eye.  Measure out the correct amount of liquid for your rice.  

For example, I do 2 cups of dry rice for my little family.  This means I will need 4 cups of liquid.  I should have almost a cup of teriyaki sauce mixed in my bowl.  I will then need approximately 3 more cups of water.  If you want a stronger teriyaki flavor simply increase the amount of sauce you prepare and decrease the extra waterm accordingly.  Pour the teriyaki sauce in the rice cooker.  Add the extra water.  Dice the chicken and dump it in the cooker as well.  Set the cooker to cook and walk away.  Serve when the switch flips from "cook" to "warm", at least that's what mine does.  I usually serve it with steamed veggies (that I cook in my Pampered Chef steamer) or mix the veggies right in..  Super simple and prep time is like ten minutes max.

Chicken Crescent Roll Casserole

2 (8 ounce) cans Crescent Dinner Rolls
1 can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese
1/2 cup milk

Filling
4 ounces cream cheese (very soft)
2 tablespoons butter (very soft)
2 large cooked chicken breasts, finely chopped
1/2-3/4 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper
 2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup

For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth. Add in the chopped chicken and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

Dinner Rolls

2 1/4 tsp yeast
1/4 c warm water
1 c milk
3 tbsp butter
1 egg beaten
3 tbsp sugar
1/2 tsp salt
3 c flour

In a large bowl dissolve the yeast in the warm water. While doing that warm the milk and butter in the microwave for 1 minute. Add the beaten egg, sugar, salt and 1 cup of flour. Then add the milk/butter (let it cool down for a little). Add the rest of the flour. Knead the dough for 6-7 minutes. Let rise for 1-1 1/2 hours. Then shape into rolls. Let the rolls rise for 30-45 minutes. Then bake at 350* for 25 minutes.

Sheepard Pie

1 lb ground hamburger
2 can tomato soup
1 cup frozen veggies
3 cups mashed potatoes
2 cups shredded cheese

Brown the hamburger. Mix it with the hamburger with the tomato soup and frozen veggies. Place in a 9X13 pan. Top with the mashed potatoes. Sprinkle the cheese on top. Cook at 350* for 30 min.

BBQ Chicken

1 lb chicken
1 bottle BBQ sauce

Marinade chicken in BBQ sauce. Cook at 350* for 30 min.

Italian Chicken and pasta

1 lb chicken
1 box pasta
1 bottle Italian dressing

Cook pasta as directed on the box. Marinade chicken in the Italian dressing. Cook at 350* for 30 min.  Mix part of the dressing into the pasta.