MexiCali Chicken

By Lisa Long

Mexicali Chicken

1 1/2 c uncooked white rice

1 can chicken broth (13 oz)

1 jar chunky salsa (16 oz)

6-10 chicken tenders or 4 chicken breasts

1 1/2 c shredded cheddar cheese

sliced black olives

cilantro

Put rice in a greased 9x13 pan, spreading evenly. Mix chicken broth and salsa in a bowl. Pour half of this mixture over the rice. Place chicken on top of rice and pour the remainder of the mixture over it. Cover with foil. Bake at 350 for 30 minutes. Remove foil and top with cheese and salsa. Bake for 30 minutes uncovered. Garnish with olives and cilantro.

Sometimes I also add Carribean style black beans to the rice mixture. Serve as is or with homemade flour tortillas

Southwest Chicken

4 boneless, skinless chicken breasts
1 cup salsa
1/2 package taco seasoning mix
1/4 cup sour cream

Add everything except sour cream to crock pot and cool for 6 hrs on low. About 30 min from being done add sour cream. Shred and serve over rice, make tacos, enchiladas or taco salad.

Southwest Chicken Casserole

By Jennette T.

1 lb boneless chicken
1 10 oz can of cream of chicken soup
1 10 oz diced tomatoes
2 tbsp onion
8 oz. shredded cheese
1 tbsp taco seasoning
1 4 0z diced green chilies
10 corn tortillas

Cook chicken and shred, and place in a casserole dish. Tear tortillas into strips and add to the casserole. Mix 1 cup of cheese, soup, tomatoes, chilies, onion and seasoning. Mix well and add to casserole and sprinkle with remaining cheese. Bake 350 for 25-30 min.

Cajun Chicken Pasta

By Ann B.

1 Pkg bowtie or pene pasta
2 Boneless, skinless chicken breasts
cut into cubes (uncooked). Sprinkle
liberally with cajun seasoning and garlic
salt and set aside.

In a large frying pan, melt 1/4 cup butter.
Add 1 tsp. cajun seasoning and 2 cloves of
minced garlic. Saute for about 2 minutes
until the garlic is softened and butter has
absorbed the seasoning.

When the pasta is about 10 minutes from
being done, saute the chicken in the butter
until it is almost done. DO NOT OVER COOK,
it will continue to cook as it sits. Remove from
the pan with a slotted spoon and set aside. Add
2 tsp flour to pan drippings, then stire in 2 cups
of 1/2 and 1/2 or heavy cream. Add 1 tsp. chicken
base or 2 bullion cubes, salt, pepper, chili pepper
(just a dash) and garlic salt, all to taste. This sauce
should be fairly thin, so add milk if its too thick.

Stir the chicken into the sauce and pour over the
drained pasta. Sprinkle with a little parmesan
cheese.