Elizabeth's Broccoli Cheese Dish

2 c. cooked rice

1c. fresh chopped broccoli or frozen 8 oz pack

1/2 white onion chopped and saute

salt and pepper to taste

1 can cream of chicken

1 (8 ounce) pack velveeta cheese melted

Mix all ingredients and put in casserole dish and bake at 350 degrees for 40-50 minutes. 

Mexican Chicken Haystacks

4 pounds cooked, cut up chicken

2 large onions, chopped

3 to 4 garlic cloves, crushed

3 (28 ounce) cans crushed tomatoes

2 (7-ounce) cans diced green chilies

3 (15 1/2 ounce) cans pinto beans, undrained

1 1/2 tablespoons oregano flakes

1 tablespoon cumin

juice of 3 limes (add just before serving)

Mix together and cook at 325 degrees in large roaster for 2 to 3 hours. Squeeze lime juice into mixture just before serving.

Serve with:

rice

corn chips

chopped tomatoes

grated cheddar cheese

guacamole

sliced olives

shredded lettuce

sour cream

salsa

Great for a crowd. This recipe serves 20

Amber's Italian Crock Pot Chicken

4 to 6 boneless, skinless chicken breasts

1 (10 3/4 ounce) can cream of chicken soup

1 (8-ounce) package cream cheese, softened

1 packet Good Season Italian dressing mix

Combine soup, cream cheese and dressing mix.  Pour over chicken in crock pot and cook all day on low heat. Serve over noodles or rice. 

Cranberry Chicken

8 to 10 boneless, skinless chicken breasts

1 (8-ounce) bottle French salad dressing

1 (16-ounce) can whole cranberry sauce

1 package dry onion soup mix

Mix the dressing, cranberry sauce and onion soup mix. Pour over chicken. Bake, uncovered, at 350 degrees for 1 hour. 

Lemon Chicken

6 boneless, skinless chicken breasts

1/2 teaspoon salt

1/2 cup flour

lemon pepper to taste

1/2 cup butter

2 tablespoons fresh lemon juice

Pound chicken breasts to 1/4" thick. Combine salt and flour; dredge chicken in mixture.  Liberally sprinkle lemon pepper on each chicken breast. Melt butter in a large skillet and saute chicken in melted butter for about 5 minutes per side, or until golden brown. Add lemon juice to skillet and increase heat to make glaze. Serve chicken and lemon butter glaze with white rice. Chicken is also good cold. 

Balsamic Vegetable Salad

Prep time: 10 minutes

Yield: 6 servings

3 large tomatoes, cut into wedges

3 medium cucumbers, peeled, halved and sliced

1/2 cup olive oil

1/4 cup balsamic vinegar

3 Tbsp. water

1 envelope Italian salad dressing mix

Instructions: 

In a salad bowl, combine tomatoes and cucumbers. In a small bowl, whisk the oil, vinegar, water and dressing mix. Pour over vegetables and toss to coat.

BBQ Ranch Chicken Salad

Salad Ingredients:
Chicken (prepared any way you like; I just "browned" mine on the stove top)
Lettuce (I just used a bag to make it super easy)
Can of corn, drained (or you can use frozen, I'm sure)
Can of black beans, drained and rinsed
Tomato
Shredded cheese (I used Colby Jack)
Avocado
Crushed up tortilla chips and/or onion straws (depending on preference)

Note: you'll notice there are no measurements because it's up to how many people you're serving and how much you want of each thing - I just guessed it all out. Like I said, it's hard to mess up.

Dressing Ingredients:
1/2 cup BBQ sauce
1/2 cup Ranch dressing (I used Hidden Valley, I'm sure whatever is fine)

Directions:
1. Put chicken, lettuce, corn, beans, and tomato in a bowl and mix up, set aside.
2. In separate bowl, mix up BBQ sauce and Ranch (you may like more or less BBQ or Ranch, up to you).
3. Put lettuce mixture in bowls or on plates and top with shredded cheese, avocado, and tortilla chips (or onion straws).
4. Put dressing on and mix up and eat!