Sour cream enchiladas

I have a couple enchilada recipes that I use and rotate. This is my newest and is so easy (and tasty).
1 1/2 lb - 2 lb chicken breasts
Taco seasoning
1 can of cream of chicken soup
1/2 cup of sour cream (I usually use a little more though)
1 can of Rotel
8 flour tortillas (I think I use the soft taco size)
1 cup cheddar cheese

Preheat oven to 350
Cut chicken into bite sized pieces, brown, and season. (I actually cook the chicken in the crockpot and shred it)
Mix cream of chicken soup with sour cream.
Add 2 Tbsp of sour cream/soup mixture to chicken.
Add Rotel to chicken.
Add just enough of sour cream/soup mixture to cover bottom of 9X13 casserole dish.
Fill tortillas with chicken, roll and place into casserole dish.
Top enchiladas with remaining sour cream/soup mixture.
Top w/cheese.
Bake for 20 min or until cheese is melted and starting to bubble @ 350.

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Pulled BBQ Chicken Crescents

I tried these for dinner tonight and they were pretty tasty. I couldn't think of what side would be good with it, so we had cheddar broccoli rice (which my daughter loves).

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (I used the butter flake ones-yummy!)
1 cup shredded cooked chicken (I previously boiled 1 boneless, skinless chicken breast)
1/4 cup barbecue sauce (I used my favorite, bulls eye-original)
1/3 cup shredded Cheddar cheese
1 egg, beaten


Separate dough into 8 triangles.
In bowl, mix chicken and barbecue sauce. Spoon chicken mixture onto short end of each triangle; sprinkle each with 1 teaspoon of the cheese. Roll up loosely as directed on can. Place on ungreased cookie sheet. Brush with egg; sprinkle with remaining cheese.
Bake at 375°F 12 to 15 minutes.

Creamy Cheesy Chicken, Rice & Broccoli dinner

I'm going to try to start posting the things I make around here. I like to have all of my recipes for things I've tried in one place. My system now is just not working. It's a big pile of pages shoved in a cupboard. Hopefully I can compile and share here.
We are having this for dinner tonight and I will come back and post how I like the recipe.

(Found on the Kraft website)
1 lb. boneless skinless chicken breasts, cut into strips
1 tsp. garlic powder
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 soup can milk
1-1/2 cups instant white rice, uncooked
2 cups chopped fresh broccoli
1 cup Shredded Cheddar Cheese (we like it cheesy so I use more)
salt and pepper to taste

SPRAY nonstick skillet with cooking spray. Add chicken; cover. Cook 5 min. or until cooked through. Sprinkle with garlic powder.
ADD soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 min. or until rice is tender.
STIR in 1/2 cup of the cheese; sprinkle with remaining cheese.

My review: Yum!! I usually like my broccoli steamed until soft, covered in melted cheese and separate from the rest of my food. You know, so I can shove it down, then enjoy the rest of my dinner. Even with it all mixed together, it was really good and I enjoyed it. I would definitely make it again.