Buffalo Chicken Enchiladas with Creamy Ranch Sauce

This is my second try at this one. I've been meaning to redo this one for a long time! Here's the original link. You can tell by my photo, this one went much better. :)

Ingredients
1 can condensed cream of chicken soup
1 cup refrigerated sour cream ranch dip
2/3 cup chopped green onions
3 cups chopped cooked chicken
¾ cup buffalo wing sauce
12 tortillas
3 cups shredded cheddar cheese

Heat oven to 350. Spray 9x13 pan with cooking spray. In medium bowl, mix soup, dip and 1/3 cup of the onions. In large bowl, mix chicken and buffalo wing sauce until coated. Spoon 2 tbsp soup mixture down center of each tortilla. Reserve ½ cup cheese for garnish. Top each tortilla with about ¼ cup chicken mixture and scant ¼ cup cheese. Fold sides of tortillas over filling; place seam side down in baking dish. Spoon remaining soup mixture over filled tortillas. Cover dish tightly with foil. Bake 40-45 minutes or until hot and bubbly. Remove from oven. Sprinkle with reserved ½ cup cheese and remaining 1/3 cup onions. Bake uncovered about 5 minutes long or until cheese is melted.

I still didn't have green onions this time. And I didn't have enough extra soup mixture to put ontop, so I opened a can of cream of chicken and dumped it ontop. (I was out of ranch dip, or I would've mixed them together.) My buffalo sauce was still a little hot, but it was tolerable with the extra sauce on top. I'm assuming if you know your buffalo sauce isn't too hot for you, you'll be in good shape. A tasty enchilada. I ate all the leftovers for lunch the following week. :)

Chicken and Broccoli Casserole

This is another Pillsbury recipe. I really liked it. But anything with french fried onions is usually great in my book.

Ingredients
1 tbsp butter
1 pckg (8 oz) sliced fresh baby portabella mushrooms (I bought these and was so excited about them, but they got moldy before I used them. Sad. So I just used canned mushrooms.)
1 can golden mushroom soup
1/2 cup milk
1 tbsp Dijon mustard (standard mustard for me)
1/2 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp pepper
3 cups cut-up cooked chicken
1 lb. frozen broccoli cuts, thawed
1 can  (8 oz) sliced water chesnuts, drained (I'm not a fan, so I left these out)
1 cup shredded American-cheddar cheese blend (4 oz)
1 can french fried onions (2.8 oz)

Heat oven to 350. Spray 9x13 with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add mushrooms; cook 4-6 minutes, stirring frequently, until mushrooms are browned. In large bowl, mix soup, milk, mustard, salt, thyme and pepper. Stir in mushrooms, chicken, broccoli and water chesnuts. Pour into baking dish. Sprinkle with cheese. Cover dish with foil. Bake 30 minutes. Sprinkle french fried onions over top. Bake uncovered about 15 minutes longer or until mixture is hot and bubbly.

Here's my son's plate. He's always asking me to take a picture of his food when I do this. So this time I did. This meal is pretty child friendly I think. Except that my kid has broccoli issues. And occasional mushroom issues. But I really liked it and thought it was very yummy.

Chicken-Vegetable Chowder

This one is a Pillsbury Annual Recipe. I've used a lot of theirs. Mostly they include crescent rolls. But this one doesn't. I made it while in the middle of pregnancy, so I wasn't really digging it. But Aaron said it was good, so I might have to make it again once my gag reflex is in check.

Ingredients

1 lb chicken, cut into 1-inch pieces

1 cup carrots (chopped or baby carrots sliced in half)

1 cup sliced fresh mushrooms (I used canned)

1 medium onion, chopped (about 1/2 cup)

1/2 cup water

1/4 tsp garlic powder

1/8 tsp thyme

1 can (14 oz) chicken broth

1 can cream of chicken soup

1/2 cup milk

3 tbsp flour

1 box (9 oz) frozen broccoli

In slow cooker, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth. Cover; cook on low heat for 7 to 9 hours. About 35 minutes before serving, skim fat from slow cooker. In small bowl, beat soup, milk, and flour with wire whisk until smooth. Add soup mixture and broccoli to chicken mixture. Cover; cook on low heat setting 30 minutes longer or unti broccoli is tender.

I think you could easily adjust this to stovetop cooking if you didn't have time to start it early.