Mexican Chicken

6 chicken breasts
20 oz salsa
1 red bell pepper, chopped
2 Tbsp cumin
2 Tbsp lemon juice
2 Tbsp chili powder
3 cloves garlic
2 cans black beans, rinsed and drained

Preheat oven to 400. Arrange chicken in 13x9. Combine salsa, bell pepper, cumin, lemon juice, chili powder and garlic. Pour mix over chicken. Pour black beans on top and cover. Bake 45-1 hour or until chicken is cooked through.

Serves 6

Cheesy Chicken

1 pkg (10 oz) frozen broccoli in cheese sauce
1 pkg Rice A Roni broccoli au gratin rice mix
1 cup cubed cooked chicken
1/2 cup velveeta

Prepare broccoli according to package directions. In saucepan, prepare rice mix according to package directions. Stir in the broccoli, chicken and velveeta. Cook until cheese is melted.

Serves 4

Cheeseburger Chowder

1 pound hamburger meat
1/4 cup chopped onion
1 1/2 cups water
3 tsp beef bouillon
1/2 tsp salt
2 cups cubed red potatoes
1 celery rib, thinly sliced
3 Tbsp all purpose flour
2 1/2 cups milk
1 cup shredded cheddar cheese

Cook beef and onion, drain. Stir in water, bouillon and salt. Add potatoes and celery. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Combine four and 1/2 cup milk until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in rest of milk and cheese.

Serves 7

Buttery Poppy Seed Bread

1 pkg butter cake mix
1 pkg (3.4 oz) instant coconut cream pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
2 Tbsp poppy seeds
1 tsp vanilla
1/4 cup finely chopped pecans

In a bowl, combine all ingredients except pecans. Beat on medium speed for 2 minutes. Stir in pecans. Pour into two greased loaf pans. Bake at 350 for 35-45 minutes, or until toothpick inserted in center comes out clean.

Makes 2 loaves

Tex-Mef Beef and Potatoes

1 pound ground beef
1 green bell pepper, chopped
1 onion, chopped
1 pkg taco seasoning
1/2 cup water
4 cups frozen southern style hash browns (cubed, not shredded)
1 pkg (10 oz) frozen corn
8 oz Velveeta, cut up

Preheat oven to 350. Brown meat with pepper and onion and drain. Return meat mixture to skillet. Add taco seasoning and water; stir until well blended. Stir in potatoes, corn and velveeta. Spoon into 13x9 dish and cover with foil. Bake 20 minutes. Uncover and stir gently. Bake, uncovered, and additional 15 minutes.

Serves 6

Chicken Broccoli Supper

1/2 pound chicken, cooked and cubed
1 1/2 cups frozen broccoli florets
1/2 cup uncooked elbow macaroni
1/2 cup shredded cheddar cheese
1 can cream of chicken soup
3/4 cup chicken broth
1/4 tsp garlic powder
1/4 tsp pepper

In a bowl, combine chicken, broccoli, macaroni, and cheese. In another bowl, whisk soup, broth, garlic and pepper; stir into chicken mixture. Transfer to greased 1 1/2 quart dish. Bake, uncovered, at 350 for 30 minutes. Stir; bake 25-30 minutes longer or until macaroni is tender. Let stand 5 minutes before serving.

Serves 2

Chicken Chili

1 Tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
1 can cream of chicken soup
1 can chicken broth
1 cup water
2 cups diced rotisserie chicken
2 can great northern beans, drained and rinsed
1 can chopped green chiles, undrained
1/2 tsp oregano
1/2 tsp ground cumin

In pot, heat oil. Add onion and bell pepper. Cook 2-3 minutes, stirring frequently. Stir in soup, broth, and water. Cook 1-2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to med-low. Cook uncovered 10-15 minutes, stirring occasionally, until thoroughly heated.

Sunrise Sandwiches

1 (16 oz) can grands refrigerated buttermilk biscuits
7 eggs, beaten
4 oz chopped cooked ham or bacon
2 tsp parsley
3 Tbsp milk
1 Tbsp butter
3 oz shredded cheddar cheese

Cook biscuits as directed on can. Meanwhile, in bowl, combine eggs, ham, parsley, and milk. In a skillet, melt butter. Add egg mixture and cook 6-10 minutes, stirring and turning occasionally, until egg mixture is set. Stir in cheese. Split warm biscuits. Spoon egg mixture evenly onto bottom halves of biscuits; cover with top halves.

Serves 8

Chicken and Vegetables Parmesan

1/4 cup italian dressing
2 cloves garlic, minced
1 pound boneless skinless chicken breasts
1 tsp basil
1/4 tsp black pepper
1 pkg (10 oz) frozen mixed vegetables, thawed
2 Tbsp grated parmesan cheese

Mix dressing and garlic in skillet. Cook for 1 minute. Add chicken; season with 3/4 tsp basil and the pepper. Cook 4-5 minutes on each side or until chicken is cooked through. Add vegetables to skillet; sprinkle with remaining 1/4 tsp basil. Cook 2-3 minutes or until vegetables are heated through, stirring occasionally. Sprinkle with cheese.

Serves 4

Chicken Veggie Soup

2 cans chicken broth
1 cup carrots, sliced
1 cup broccoli florets
2 potatoes, peeled and cubed
4.5 oz canned mushrooms, drained
1 pound chicken, cooked and cubed
4 oz velveeta, cubed
salt and pepper to taste

In pot, combine chicken broth, carrots, broccoli, and potatoes. Simmer for 20 minutes or until potatoes are tender. Add mushrooms and simmer for 5 minutes. Add chicken and velveeta. Heat until cheese is melted.

Serves 4