Enchilada Suiza Chicken and Rice

Ingredients:

6 pieces chicken
4 cups white rice
2 4oz cans diced green chilies
1 8oz package cream cheese, lite, nonfat or regular (or soy cream cheese)
2 boxes chicken broth
1 onion diced
3 green onions diced
3 cloves minced garlic
salt and pepper

1. Preheat oven to 375

2. Measure rice into largest pan you have, I use a roast pan.

3. Dump in cans of green chilies, onion, green onion, garlic, salt and pepper.

4. Pour chicken broth into a blender until it is half full. Dump in all of cream cheese. Blend until smooth. Pour into roast pan with remainder of chicken broth. Stir everything together.

5. Place chicken on top and push them down into the rice. If you'd rather use the equivalent of chopped chicken be sure to stir afterward. Cover with aluminum foil as tightly as you can.

6. Bake for 1.5-2 hrs. Resist the urge to check for at least 1.5 hrs.

This recipe feeds an army and is awesome to freeze or for leftovers. If you'd like to use a 9X13 you can halve it. The idea for the recipe came to me because I love chicken and rice and I love enchiladas suizas. They're delicious chicken enchiladas with a creamy green chile sauce that is to die for. I was very pleased with this combination and I hope you enjoy it. BTW it's gluten and can be dairy free!

Posted by Lia Freeman

Orange Ginger Chicken

I got this from the Cooking Light recipe book and I love it!

Ingredients:

8 skinless chicken thighs (we use 4 breasts and it works out fine)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 1/2 teaspoons olive oil
1 navel orange
3 Tablespoons honey
1 teaspoon grated peeled fresh ginger
chopped green onions

Directions:
1. Sprinkle chicken with salt, pepper and garlic powder. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned.
2. While chicken cooks, grate 1 teaspoon orange rind and squeeze 1/4 cup orange juice. Add orange rind, juice, honey and ginger to chicken, scraping to loosen browned bits. Bring to a boil; reduce heat, and simmer, uncovered, 7 minutes or until chicken is done and orange mixture is syrupy. Sprinkle with green onions. Yields 4 servings.

I like to cook up broccoli, red and yellow peppers and mix them in at the end with the sauce to bring some vegetables into the meal. I also serve it over brown rice. Yummy!

Enjoy,
Emily Bowman

Angel Chicken Pasta

This is some of my favorite, all time easy comfort foods. The sauce is so rich, and a little salty- but I usually love things that way once and a while.

Ingredients:

--6 skinless, boneless, chicken breast halves

--1/4 C butter

--1 (.7 ounce) pkg dry italian-style dressing mix (sometimes I reduce this to 3/4 of the pkg//only Good Seasons brand)

--1/2 C white cooking wine

--1 (10.75 oz) can condensed golden mushroom soup (I usually use my own homemade mushroom white sauce, which reduces the salt, but for sake of EASY, you can use the canned stuff)

--4 oz cream cheese with chives or any herb flavor you like (set out 20-30 minutes early to soften)

--1 lb angel hair pasta

Directions:

1. Preheat oven to 325 F

2. In a large saucepan over medium-low heat melt and blend: butter, dressing, wine, soup and cream cheese. Stir until smooth. Do not boil.

3. Pour a thin layer of sauce into bottom of 9x13 glass baking dish to avoid sticking. Arrange chicken in a single layer. Pour remainder of sauce over the top.

4. Bake for 40-60 minutes or until chicken is cooked throughout (depends on thickness and your oven).

5. Cook pasta per box directions. Serve chicken and sauce over pasta.

* I love to put sliced (long way) carrots and broccoli in the chicken sauce so that it is soft when the chicken is done.

This recipe was originally submitted by Marian Collins on Allrecipies.com