Chicken Tetrazinni

Chicken Tetrazinni

6 servings
50 min 15 min prep

1/2 cup butter
2 (10 3/4ounce) cans cream of chicken soup (or cream of mushroom)
2 cups cooked chicken, diced
1 cup frozen broccoli rinsed and pulsed in food processor until finely chopped
1 pint sour cream
1/2lb angel hair pasta
1/4 cup grated parmesan cheese
1/2 cup crushed Croutons or bread crumbs

Melt butter and add soups and broccoli
Mix well.
Remove from heat.
Add chicken and sour cream to soup mixture.
Cook and drain angelhair pasta.
Add to the soup- chicken mixture.
Grease a 13 inch X 9 inch baking dish.
Add mixture and top with grated parmesan cheese and bread crumbs.
Bake at 350 degrees for 30 to 40 minutes or until bubbly.

Black Bean Chicken Enchiladas

This is a recipe that I created by combining several recipes.  We love this one!

Black Bean Chicken Enchiladas

40 min | 15 min prep

SERVES 4 -6

    * 8 flour tortillas
    * 1 can Cream of Chicken Soup
    * 1/2-3/4 Cup Chicken Broth
    * 1 can chopped green chiles
    * 4 ounces cream cheese
    * 3/4 cup sour cream
    * 1/4 teaspoon salt
    * 1/4 teaspoon ground cumin
    * 1/4 teaspoon pepper
    * 1 Can Black Beans rinsed and drained
    * 1 cups shredded chicken
    * 2 cups shredded monterey jack cheese, divided
    * 1 cup shredded cheddar cheese

   1. Heat oven to 350 degrees.
   2. In a large bowl, mix together the cream cheese and sour cream until it is smooth.
   3. Stir in cumin, salt and pepper.
   4. Add the chicken, beans, 1 cup Monterey Jack cheese and the cheddar cheese.
   5. Mix Soup, Broth and green chiles to make enchilada sauce
   6. Dip the tortillas in the enchilada sauce to lightly coat.
   7. Place some of the mixture in the center of the tortillas; roll.
   8. Place the tortillas seam side down in a lightly greased 13x9 pan.
   9. Cover with the remaining sauce.
  10. Bake for 25 minutes.
  11. Sprinkle the remaining cheese and bake for 3 more minutes.