Italian Chicken and Vegetable Pasta

This is a super cheap and easy meal. We figured it out the other night when we had this and, to feed the three of us,it is cost $3.70! Not to bad! I got my bag of veggies on sale for a dollar, my Italian dressing was free, my noodles were .50 cents and we used half of our fresh chicken so it was $2.20!


INGREDIENTS:

1- bag of fresh vegetables (I find mine by the bags of lettuce)
1- bag of angel hair pasta
3- chicken breasts
1 cup (divided)- Italian dressing (we use zesty)


Cut your chicken in to pieces and place in frying pan. Add 1/2 cup Italian dressing, stir, and cover. When chicken is thoroughly cooked, add veggies and another 1/2 cup dressing, recover. When I'm making it for our family, I end up using another 1/2 cup of dressing, we really like the flavor, but you can add as little or as much as you'd like. Once the veggies are covered, cook your pasta. Remember angel hair cooks super fast, so make sure your veggies are to your desired level of softness, before you boil them!
Guess what we had to go with this dish, yup that's right, some of those yummy bread sticks! See what I mean, they are a great side dish with almost every meal! Just scroll down and get that recipe too! And if you noticed in the picture, I, of course, topped mine with cheese! ENJOY!

Chicken Stuffing Casserole

This is another one of my mom's recipes. What can I say...she is a great cook! This dish has become one of my families favorites! I guess we are suckers for homestyle cookin'!

INGREDIENTS:
8 boneless, skinless chicken breasts
8 slices of cheese (my mom uses swiss, I use whatever is in the fridge)
1 can cream of chicken soup, family size
Onion salt or Celery salt
3/4 cup butter
3 cups dry stove top stuffing

Place chicken in 9 x 13 pan then sprinkle with onion salt. Place one slice of cheese on top of each chicken breast. Spread undiluted soup over cheese. Melt butter and mix with stuffing. Put stuffing on top of soup. Cover with tin foil and bake 90 minutes at 325 degrees.

This is such an easy recipe! From start to finish is like a total of 5 minutes! I usually let my chicken thaw out before I cook it. Just stick them in the fridge before you head to work. If you put frozen chicken in add about 30 extra minutes to cook time.

Chicken Quesadillas

This is the meal you are going to want to keep in your recipe file. It is super fast, yummy and cheap! I make this on nights when we don't have very much time to sit down to a big dinner.

INGREDIENTS:

1 Can (10 3/4 oz.) Cream of Chicken
1 Tsp. Chili Powder
1/2 Cup Shredded Cheddar Cheese
This is the part I LOVE you use canned chicken!
2 *Cans Premium Chunk Chicken Breast in Water
6-8 Flour Tortillas

Preheat oven to 425 degrees F.

Mix soup chili powder, cheese and chicken together. And guess what else! YOU can add whatever else your heart desires! Now that you have the basic mixture together fill free to add anything from olives, to corn to beans! The possibilites are endless!

Spread about 1/4 cup of mixture on one half of each tortilla. Fold tortilla over so you have a half a circle. Place on 2 baking sheets. Moisten the edges of your tortillas with water....this will keep the edges from getting burnt and crispy.

Bake for 10 minutes. Have plain or top with lettuce, tomatoes, sour cream, salsa...again ANYTHING you want! How easy is this?! Enjoy!

*Of course if you don't want to use canned chicken you can boil chicken and shred it after it is cooked.

Chicken Enchiladas

This is one of our families favorite meals! It it really easy and it makes 2 full cake pans...sometimes more. So that means you can stick a pan in the freezer to eat another night! Who doesn't love that?!

INGREDIENTS:

4 Chicken Breasts
8 oz Sour Cream
2 Cans Cream of Chicken
2 Soup Cans Milk
1 Can Diced Green Chilies
Diced Green Onions

We like it hot so we also add
1 Can Chopped Jalapenos
12 Flour Tortillas
Shredded Cheddar Cheese


Boil your chicken until completely cooked. I then put my chicken in a big mixing bowl and let it cool down for a little bit, Then I start to shred it after it's cool enough that it doesn't give me 2nd degree burns on my hands! Once all the chicken is shredded add sour cream, 1 can cream of chicken, 1 can full milk, chilies, onions, cheese and jalapenos. Place mixture in tortilla and roll up and place in a GREASED 9x13 cake pan. In a seperate bowl combine last can cream of chicken and milk, you can add more milk to make it spread further. Pour this over your rolled up enchiladas. Top with cheese. Bake covered at 350 degrees for 30 minutes. Eat it like it is or top with chopped lettuce, tomatoes, sour cream, salsa, guacamole...ANYTHING you might like. Enjoy!