Green Chile-Chicken Casserole

courtesy myrecipes.com

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Hamburger Cabbage Casserole

1 pound hamburger
1 large onion, chopped
½ cup uncooked instant rice
½ tsp salt
½ tsp pepper (I use 1/4 tsp so it's not so "spicy")
1 can tomato soup
¼ cup water
4 cups coleslaw mix or shredded cabbage

Cook hamburger and onion until meat is brown. Stir in rice, salt, pepper, soup, and water. Place cabbage in ungreased 2-quart dish. Spoon beef mixture over cabbage. Cover and bake about 45 minutes or until hot and bubbly.

**We had this for dinner last night. When cooking, the cabbage becomes much smaller due to the water content. The cabbage does not have a strong flavor and I'm able to get most of my family to eat this by not telling them that there's cabbage at the bottom. I serve it with mashed potatoes (cannery).

Taco Pie

1 lb hamburger
1 onion, chopped
1 can cream of chicken soup
1 can tomato soup
1 can enchilada sauce
1 can kidney beans, drained
1 can olives, sliced and drained
1 can green chilies
6-12 corn tortillas cut in strips
¼ cup cheddar cheese

Brown hamburger and onion. In another pan warm soups, enchilada sauce, and beans. Combine meat and soups. In a 9 x 13 pan layer sauce, tortillas, cheese, olives, and green chilies. Repeat. Bake at 350 for 30 minutes.

I've started making this in the crockpot. Combine ingredients and gently stir to mix tortillas in. Cook at low all day and add cheese the last 15 minutes.

Serve with cornbread, and mexican rice. Sorry, still trying to find recipes for those that I like.

Marci's Chicken with Rice

1 cup rice
1 can French onion soup
1 (14 ½ oz) chicken broth
1/4 stick or less margarine, melted
3-4 chicken breasts, cooked and cubed.

Combine and cook covered at 400 for 50-60 minutes.

Bow Ties with Chicken & Peas

8 oz Bowtie pasta
2 Cups Chicken, cooked and diced
10 oz peas
1 can cream of chicken soup
1/2 cup milk
1/2 tsp Rosemary or Thyme
1/4 tsp pepper
1/2 cup grated Parmasan Cheese

Mix together and Bake at 425 for 15 minutes or until heated through and cheese is lightly browned.