Mom's Chicken Noodle Soup over Mashed Potatoes

4 servings

3       fresh or frozen boneless skinless chicken breasts

1       package Lipton Soup Secrets Extra Noodle with Real Chicken                 

        Broth. (Each box contains two packages, use only one)

        Open the package being careful not to shake it.  

        Remove as many of the noodles as you can; you want 

        the seasonings for flavor

4       teaspoons Better than Bouillon Chicken Base

7       cups hot water

2       medium stalks celery, chopped (1 cup)

2       medium carrots, peeled and chopped

1       tablespoon dried parsley or 1 teaspoon parsley flakes

1       teaspoon dried thyme leaves

1/4     teaspoon pepper

1       cup uncooked extra wide egg noodles.

In a 3 quart sauce pan, with the lid on, boil the chicken in the Lipton soup seasoning, Bouillon chicken base and 7 cups water. Boil until chicken is tender.

Remove chicken from pot and chop into bite size pieces or shred.

Add celery, carrots, seasonings and chicken back into pot. Bring to a full boil.

Add the noodles and boil until tender (about 20 minutes) 

Keep the lid on to prevent loosing the liquid to evaporation.

Mashed Potatoes

While soup is boiling,  

Peel and cut 4 potatoes into small pieces and boil in a pot of water.  

When you can easily insert a fork into the potatoes, they are done. 

Drain in a colander over the sink, 

then put the potatoes back into the pot, 

add 1/2 cube butter and 1/4 cup milk.  

Mix with an electric mixer until creamy, 

adding a little more milk if needed.

To serve,  put a scoop of mashed potatoes in a bowl,  

then top with the chicken noodle soup

Season to taste with salt and pepper.

Note:   To make this recipe in 20 minutes or less, 
        You can prepare the chicken in advance to by using this
        recipe:


http://armstrongfamilyrecipes.blogspot.com/2010/10/chicken-four-meals-prepared-in-15.html

Taylor's Creamy Chicken Enchiladas

This Recipe is so simple.   

Especially if you prepare the chicken before hand in a pressure cooker 

(see this post)

Serves 6

Oven - 350 degrees,   Spray a square baking dish with cooking spray

Ingredients

8 oz.                 Cream Cheese

8 oz                  Green Salsa     (We use Karen's Green Salsa Recipe)

3 cups               Shredded Chicken

1- 1/2 cup          Shredded colby / monterey jack cheese

6                      Flour or Corn Tortillas  (we prefer flour) 

On medium low heat melt the cream cheese.   Then stir in the shredded chicken until well coated

Spread a layer of Green salsa in the bottom of the prepared baking dish

Fill each tortilla with chicken mixture and roll

Place each tortilla, seam side down in the baking dish

Pour green salsa over the top of the tortillas

Top with shredded cheese

Bake in the oven for about 30 minutes or until heated through

Serve with shredded lettuce, black beans, tomatoes and chips. 

We love Zatarain's Rice

(Add water and butter, cover and cook in the microwave for 20 minutes)

Shish-kabobs by Ken - Beef or Chicken

Ingredients

Red, Yellow and Orange Bell Peppers - washed and cut into large chunks

Red Onion - cut into large pieces

Large mushrooms washed

Beef Sirloin trimmed of all fat and cut into chunks

Boneless - skinless chicken breasts cut into chunks

Olive oil

McCormick Steakhouse Seasoning - GRINDER

Skewers

Directions

Thread vegetables and chicken or steak onto skewers,   Place on grill

Brush with olive oil and season with Steakhouse Seasoning

Grill on Medium heat - 350*  turning to cook evenly, 

until meet is cooked to desired tenderness.

And chicken should no longer be pink

Creamy Chicken Chowder

4 servings

2             cans (18.8oz each) ready-to-serve creamy potato with roasted garlic soup

1 -1/2      cup cut-up rotisserie or other cooked chicken

1 -1/2      cup diced cooked ham

1             cup shredded swiss cheese

1             tablespoon chopped fresh chives or green onion

In a 3 qt. saucepan, heat soup, chicken and ham over medium heat 5 minutes, stirring occasionally.

Slowly stir in cheese.   Cook about 2 minutes, stirring frequently, until cheese is melted.

Serve topped with green onion or chives

Note- Go here for cooking fresh chicken in 5 minutes

http://armstrongfamilyrecipes.blogspot.com/search/label/Time%20Saving%20Tips

Chicken - Main ingredient for 4 meals prepared in 15 minutes

Karen, my daughter mentioned to me she loved her pressure cooker.

Chicken cooks in 5 minutes

I was immediately sold.  This is how you do it.

Use Boneless Skinless Chicken Breasts

Trim all fat and cut into the breast to remove gristle

Cut chicken into chunks as this will make it cook faster

Put 2 tbsp. olive oil in cooker and on high heat

and lightly brown chicken

then add 3/4 cups chicken broth

Follow your pressure cooker instructions 

(each brand has specific instructions)

to cook the chicken

Chicken cooked in 5 minutes

Then divide and break half into chunks and shred the other half.

Place chicken and broth in air-tight containers and store in the refrigerator

Easy Chicken Cordon Bleu

4 servings

Ingredients

4 boneless skinless fresh or frozen chicken breasts

4 slices lunch ham

4 slices swiss cheese

1/4 cup bread crumbs

6 tablespoons butter

If you are using frozen chicken breasts, while they are still slightly frozen, place between wax paper and pound with a meat mallet to 1/8 inch thickness.   Don't pound to thin or the chicken will break apart when rolling.   

If you are using fresh chicken breasts, trim all excess fat and cut into the breast to remove the gristle.   Then pound to flatten between to sheets of wax paper

Preheat oven to 350* and grease a small baking dish

Sprinkle chicken breast with salt.   Add one slice ham, 1 slice of swiss cheese

1 tbsp. of butter, and a sprinkle of bread crumbs.   Roll up the breasts tightly and tuck in the ends

Secure with a toothpick if necessary

Place in a greased baking dish

Top each breast with melted butter and a 1/2 a slice of swiss cheese

Bake 40 to 50 minutes, basting with butter occasionally.

Cover with foil when chicken browns to prevent it from drying out.

The chicken is done when it is tender and no longer pink 

Serve immediately

Serve with rice or baked potato, with green beans or broccoli for a vegetable.

The chicken and broccoli is plenty and you could add a roll. 

We have tried this with mozzarella cheese as well and we prefer the swiss cheese. 

Swiss brings out the flavor much better.