Danita's Recipe Box

• 1 can (10 ounces) red enchilada sauce
• 1 can (14.5 ounces) petite diced tomatoes with green chilis
• 1 can (15 ounces) chili beans in mild chili sauce
• 1 can (15 ounces) black beans drained and rinsed
• 1 can (15 ounces) corn drained
• 1 and 1/2 pounds boneless skinless chicken breasts ~2-3 large breasts
• 1 package (8 ounces) cream cheese very soft
• 1/2 teaspoon ground cumin
• 3/4 teaspoon paprika
• 1 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 and 1/2 tablespoons chili powder

In a large crockpot, add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.

Add in all of the seasonings. Stir well.

Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)

Remove the chicken from the crockpot and shred in another bowl using two forks.

Meanwhile, cube the cream cheese into small cubes (it should be very softened — melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.

Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Stir.

Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired.

Based on recipe from chelseasmessyapron.com

• 4 chicken breast halves
• salt
• pepper
• poultry seasoning
• minced garlic
• Italian seasoning
• 1 can great northern beans
• 1 can corn
• 1 can carrots
• 4 cups chicken broth
• 1 can cream of celery soup

Cut chicken into bite-sized pieces.  Combine broth and soup.  Add all ingredients to slow cooker.  Slow cook until done.

• 1 Reynolds® Slow Cooker Liner
• 6 cups cubed cooked chicken or turkey
• 2 cans (15.5 oz. each) navy beans, drained
• 1 cup chicken broth
• 1 large onion, chopped
• 1 large red bell pepper, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon each salt and cayenne pepper

OPEN slow cooker liner and place it inside a 5- to 6 1/2 -quart slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

PLACE all ingredients in the slow cooker liner; stir gently to mix. Place lid on slow cooker.

COOK on LOW for 6 to 7 hours OR on HIGH for 3 to 4 hours until hot and sauce thickens slightly.

CAREFULLY remove lid to allow steam to escape. Serve food directly from slow cooker liner. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

• 1 package Simply Potatoes® Shredded Hash Browns
• 1 cup (4 ounces) Crystal Farms® Shredded Sharp Cheddar Cheese
• 1/2 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 tablespoons olive oil
• 4 boneless skinless chicken breast halves
• 1/2 to 3/4 cup barbecue sauce

1. Heat oven to 400°F. Spray 13×9-inch glass baking dish with nonstick cooking spray. Place Simply Potatoes, cheese and onion in baking dish. Sprinkle with salt and pepper; drizzle with olive oil. Mix well. Spread Simply Potatoes into thin layer covering the bottom of the pan.

2. Arrange chicken breasts on top of Simply Potatoes. Pour desired amount of barbecue sauce over each breast. Bake, uncovered, 30 to 35 minutes or until chicken is no longer pink and potatoes are crisp and golden brown.

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves
• 4 tsp. Italian seasoned dry bread crumbs

Preheat oven to 425°.
Combine Hellmann’s® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.
Bake until chicken is thoroughly cooked, about 20 minutes.

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 (4 ounce) can chopped green chiles, drained
• 3 tablespoons all-purpose flour
• 2 teaspoons ground cumin
• 2 (16 ounce) cans BUSH’S® Great Northern Beans
• 1 (14.5 ounce) can chicken broth
• 1 1/2 cups finely chopped cooked chicken breast
• Shredded Monterey Jack cheese (optional)
• Sour cream (optional)
• Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.
Garnish with cheese, sour cream and salsa, if desired.

• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1/2 cup water
• 2 cloves garlic, minced
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

HEAT oven to 400ºF. MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. LAYER chicken, basil and cheese in 3-qt. casserole or 13×9-inch baking dish. TOP with stuffing. Bake 30 min. or until chicken is done.

• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1/3 cup BREAKSTONE’S or KNUDSEN Sour Cream
• 1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained

HEAT oven to 400ºF. PREPARE stuffing as directed on package. MIX remaining ingredients in 13×9-inch baking dish sprayed with cooking spray; top with stuffing. BAKE 30 min. or until chicken is done.

STOVE TOP Classic One-Dish Chicken Bake with Vegetables
Prepare as directed, stirring 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese into the chicken mixture in baking dish before topping with stuffing.

• 4 Chicken breasts, boneless
• 1 can of black beans drained
• 1 can of corn drained
• large jar of Salsa
• 1 Package of Ortega Taco mix

Put all ingredients into slow cooker and mix.  Cook on low 6-7 hours.

• 1/4 cup cooked shredded chicken, warm
• 1 tablespoon hot sauce
• 1/2 tablespoon mayo (optional)
• 1 tablespoon carrot, grated
• 1 tablespoon celery, sliced
• 1 tablespoon green or red onion, sliced or diced
• 1 tablespoon blue cheese, room temperature, crumbled
• 1/4 cup cheddar cheese, room temperature, grated
• 1 tablespoon butter

Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.