Chicken!

On Monday I was grocery shopping and didn't get home until about 7pm so for supper we had an already cooked rotisserie chicken. It was yummy! We had with with Cesar salad, mashed potatoes, broccoli, cauliflower, and corn. I didn't get a picture.
There was enough left over chicken to make a few different chicken recipes this week.
Chicken Enchiladas, Creamy Chicken Stew and Chicken Pad Thai.

On Tuesday we had the BEST Chicken Enchiladas. It's my aunt's recipe. Everyone loves them!



Chicken Enchiladas (Brenda Earl)
Serves 12 (although everyone will want 2nds or 3rds or 4ths!)

2 cans Cream of Chicken soup (I use Cream of Mushroom)
2 c. sour cream (500 ml)
Mix well and cover bottom of 9x13 pan with a good layer of sauce.

2 cups Cooked and diced chicken
12 Soft tortilla wraps (7” or so)

toppings:
3/4 cup Salsa
2 cups Green pepper, chopped
1/4 cup Chives, chopped
2 cups Shredded cheese

Place chicken in a line down the center of the wrap. Add toppings. Roll tightly and place side by side (touching) in pan.
Cover with remainder of sauce and then shredded cheese
bake at 350F for 35 minutes.

This afternoon for lunch we had Creamy Chicken Stew with Garlic Parmesan bread sticks. The Stew is my own recipe. I love soups and stews but Steve isn't a fan unless they are very thick. So, this chicken stew is quite thick.
I got the bread stick recipe from my Aunt Brenda.



Creamy Chicken Stew (Slow Cooker)
Serves 4

about 12 small red potatoes, quartered and cooked (or a 3 cups of hash browns)
1 lb. (500 g) boneless skinless cooked chicken breasts, cut into bite-size chunks
1 can cream of mushroon soup (1/4 can water)
1/4 cup sour cream
2 cups frozen corn
1/2 cup Herb & Garlic Cream Cheese Spread (or, Laughing Cow Cheese if you're trying to be careful about calories)
bacon bits
1/2 cup shredded cheddar cheese
green onions
garlic salt to taste
1/2 cup sliced carrots

Add everything to the slow cooker and let it cook on high for 3 hours. When the carrots are soft enough for you, the stew is done!

Garlic Parmesan Bread Sticks
takes 1hr 15 minutes total

1tbsp yeast
1 1/2 cup warm water
2 tbsp white sugar
1/2 tsp salt
3 cups flour
1/4 cup butter (1 half of a block)
garlic salt
Parmesan cheese

Dissolve yeast in warm water for about 5 minutes
Mix in salt and flour
Raise for 20 minutes
Melt butter and pour half of it onto a cookie sheet
Roll dough to roughly the size of the cookie sheet
Cut into strips and place on sheet
Spread rest of butter on top of dough and sprinkle with parmesan cheese and garlic
salt
Raise for 20 minutes
Bake at 375F for 20 minutes