Russian chicken

 This is from Kristi’s mom Joyce

Chicken breast

1 bottle Russian dressing

1 can whole cranberry sauce

1 envelope dry onion soup

1 tbsp corn starch

Put enough chicken breasts to cover 9x13 pan. (I usually cut them in half or smaller if the breast is big, I use thawed chicken breasts). Mix the rest of the ingredients and pour over chicken. Bake at 350 degrees covered for 1hour. Then remove the cover and continue to bake for 15 minutes. (I cut that time down since I cut the meat in 1/2, I use a meat thermometer to test when they are done). It’s a pretty deep red dish. 

Mexican het stacks

1 cut this recipe in half and it served the 5 of us with some leftover. We served it with both rice and chips. Everyone liked both.

Jen’s Mexican Haystacks from Kristi 

 

 

Ingredients

8 oz Cream Cheese

2 C Milk

1 C Sour Cream

2 tsp cumin

1 medium onion diced

1 T chicken bouillon

½ tsp pepper

½ tsp garlic salt

1 package Hidden Valley Ranch Dip

3- 4 Chicken breasts

2 cans diced green chiles

1 bag frozen corn

2 cans black beans

2 cans Rotel

 

Cheese for topping

 

Directions

Combine all ingredients (in slow-cooker) but chicken, beans, corn, and Rotel. Heat until smooth; blend until creamy. Add remaining ingredients and let cook all day, stirring occasionally. Once chicken is tender, it can be removed from crockpot to be shredded. Put shredded chicken back in crockpot and stir.

 

Serve over a bed of tortilla chips and rice, garnish with cheese.

Chicken Enchiladas from Dianne Perrins

 2-3 cups left over turkey 

1 small can sliced olives

1cup chopped onions 

1 pint sour cream 

2cups shredded jack cheese 

1 small can green chilies

1can cream of chicken soup

Salt, pepper, chilli powder to taste 

Stir together, spoon into 12 flour tortillas

Save 1/2 cup each cheese and cream to spread on top  

Cook 350 for 30 minutes