Cashew Chicken Stir Fry

Cashew Chicken Stir Fry is full of sautéed chicken, veggies, and crunchy cashews, all coated in a simple savory sauce. Thank you Spend with Pennies

1 tablespoon vegetable oil divided use
2 small zucchini quartered lengthwise then sliced into 1 inch pieces
1 cup of mushrooms quartered
1 onion coarsely chopped
1 pound boneless skinless chicken breasts cut into 1 inch pieces
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic minced
⅓ cup roasted cashews unsalted or low sodium

for the sauce
⅓ cup chicken broth or water
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons corn starch

• Heat 1 teaspoon of the vegetable oil over medium heat. 
• Add the onions and cook for 3-4 minutes or until just softened.
• Add the mushrooms and zucchini to the pan 
• Cook for an additional 4-5 minutes or until vegetables are tender and just browned.
• Remove the vegetables from the pan, place on a plate and cover to keep warm.
• Wipe out the pan with a paper towel 
• Add the remaining 2 teaspoons of oil. Increase the heat to medium high.
• Place the chicken in the pan and season with the salt and pepper. 
• Cook for 3-4 minutes on each side or until cooked through and golden brown.
• Add the garlic to the pan and cook for 30 seconds.
• While the chicken is cooking, prepare the sauce.
• In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, sesame oil, sugar and cornstarch.
• Return the vegetables to the pan with the chicken and pour the sauce over the top. 
• Increase the heat to high and simmer for 1-2 minutes or until sauce has thickened. 
• Taste and add more salt and pepper if desired.
• Stir in cashews and serve immediately, over rice if desired.

Grilled Honey-Mustard Chicken Sandwiches

A flavorful dinner made ready in 30 minutes. Thank you Betty Crocker

1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon dried oregano leaves
1/8to 1/4 teaspoon ground red pepper (cayenne)
4 boneless skinless chicken breasts (about 1 1/4 lb)
4 whole-grain sandwich buns, split
4 slices tomato
4 leaves leaf lettuce

• Heat gas or charcoal grill. 
• In small bowl, mix mustard, honey, oregano and red pepper.
• Brush on both sides of chicken.
• Place chicken on grill over medium heat. 
• Cover grill
• Cook 12 to 15 minutes, brushing frequently with mustard mixture and turning occasionally, until juice of chicken is clear when center of thickest part is cut (at least 165°F). 
• Discard any remaining mustard mixture. 
• Serve chicken in buns with tomato and lettuce.

Cozy Slow Cooker Chicken Stew

An easy crockpot chicken stew. Warming, comforting and filling, perfect for chilly autumn evenings.

2 tablespoons olive oil
1 1/2 pounds chicken thighs, cut into 1-inch pieces
3 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt (plus more to taste)
6 garlic cloves, minced
1 onion, diced
3 carrots, peeled and sliced
2 large potatoes, cubed (1 pound)
3 cups chicken broth
1 bay leaf
1/2 cup milk
1 cup frozen green peas

• Heat olive oil in a skillet. 
• Toss the chicken with flour, thyme, rosemary, salt, and pepper
• Brown on all sides.
• Transfer the chicken to your slow cooker. 
• Add garlic, onion, carrots, potatoes, and bay leaf. 
• Pour in the chicken broth.
• Cook on low for 6-8 hours or until the vegetables are tender.
• Stir in milk and peas
• Cook for an additional 15 minutes.
• Season with more salt and pepper if needed. 
• Serve warm and enjoy!

Recipe:  Tasty Treasures

Chicken Chilaquiles

Make Chicken Chilaquiles at home with crispy tortilla chips, tender rotisserie chicken, vibrant salsa, and a variety of savory toppings. It's an easy, and filling weeknight dinner the whole family will love!

1 tablespoon olive oil
4 garlic cloves, minced
29 ounces diced tomatoes, undrained 2 – 14.5 ounce cans
14.5 ounces tomato sauce
1 jalapeno seeded, and minced
1 cup water
¾ teaspoon cumin
1 teaspoon kosher salt
½ teaspoon pepper
4 cups shredded, cooked chicken 
¼ cup lightly packed cilantro, chopped
4 cups tortilla chips
¼ cup crumbled herbed feta cheese, Cotija cheese or Queso Fresco
¼ cup sour cream

• Heat a large saucepan over medium-high heat. 
• Add oil and garlic. Sautee until fragrant, about 1-2 minutes.
• Add diced tomatoes, tomato sauce, diced jalapeño, and water. 
• Bring to boil and the cumin, salt and pepper.
• Reduce heat and let simmer for about 6-8 minutes until slightly thickened. 
• Add chicken and stir until combined.
• Remove from heat and stir in chopped cilantro. 
• Serve with chips, feta cheese, and sour cream.

Recipe: 365 Days of Baking and More

Slow-Cooker Mexajita Chicken

All you need are four ingredients (not counting salt, pepper and cooking oil!) for this easy chicken dinner that gets Mexican-inspired flavors from fajita seasoning. Instructions below are for either slow cooker or oven. Thank you Food Network

 

3 tablespoons canola oil 
4 boneless skinless chicken breast, rinsed and patted dry 
Salt and pepper 
2 (16-ounce) cans pinto beans, undrained 
2 (10-ounce) cans Mexican diced tomatoes e.g. Ro'Tel 
1 tablespoon low-sodium fajita seasoning 

• Heat the oil in a large skillet over medium-high heat. 
• Season chicken breasts with salt and pepper. 
• Place in the skillet and sear about 2 minutes per side. 
• Place pinto beans in the bottom of a 5-quart slow cooker. 
• Remove chicken from skillet and place the in the slow cooker on top of the beans. 
• Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. 
• Cover and cook on LOW setting for 3 to 4 hours. 

Stovetop instructions: 

• Preheat oven to 350 degrees F. 
• Heat the oil in a large skillet over medium-high heat. 
• Season chicken breasts with salt and pepper. 
• Place in the skillet and sear about 2 minutes per side. 
• Place pinto beans in the bottom of a 9 by 13-inch baking dish. 
• In a medium bowl, stir together diced tomatoes and fajita seasoning. 
• Remove chicken from skillet and place in the baking dish on top of beans. 
• Pour the tomato mixture over the chicken and beans. 
• Cover with foil and bake for 25 minutes or until the chicken is tender.

Chicken Mushroom and Spinach Lasagna

Chicken mushroom and spinach lasagna made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk based sauce. It’s creamy, yet light and does not taste like you’re eating loads of noodles. Thank you Little Broken

2 1/2 Tbsp. olive oil
1 cup chopped onion
2 Tbsp. minced garlic
8 oz. white mushrooms, thinly sliced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1 1/4 tsp. kosher salt, divided
1 (6 oz.) bag fresh baby spinach
2 cups shredded cooked chicken
2 cups low-sodium chicken stock
1/4 cup all-purpose flour
2 cups whole milk
1/4 tsp. nutmeg
1/2 cup shredded Parmesan cheese
8 no-boil (oven-ready) lasagna noodles
1 1/4 cups shredded mozzarella cheese

• Preheat the oven to 375 degrees F.
• Heat a large sauté pan over medium-high heat. 
• Add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. 
• Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. 
• Make sure all of the liquid from the mushrooms has evaporated 
• Stir in spinach; cook until wilted and all of its moisture has evaporated. 
• Remove the pan from the heat and stir in the cooked chicken. Set it aside.
• In a small bowl make a slurry by whisking together 1/2 cup chicken stock with flour. 
• It should be thick milky consistency. Set it aside. 
• In a small saucepan, combine the remaining 1 1/2 cups chicken broth, milk, nutmeg, and 1 teaspoon of salt. 
• Bring to a slow simmer over medium heat, stirring occassionally. 
• Once the mixture starts to bubble up around the edges, add the slurry while whisking nonstop. 
• Simmer until thickened, about 5-8 minute, whisking occassionally. 
• Stir in Parmesan cheese and then remove from heat.
• Pour 1/2 cup sauce into bottom of 10X10 square baking dish
• Top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. 
• You can even press them down lightly. 
• Repeat 3 more layers with noodles, chicken, sauce, and cheese. 
• Last layer will have slightly more sauce and remaining cheese on top.
• Cover baking dish with aluminum foil and bake for 25 minutes. 
• Uncover and bake for 15 minutes longer. 
• If desired, broil for 2-3 minutes for golden brown top. 
• Let stand 15-20 minutes before cutting and serving.

Chicken Zucchini Casserole

This Chicken Zucchini Casserole is a perfect weeknight dinner because it is easy to make and only uses a few ingredients. This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection. Thank you Six Sisters Stuff

6 ounces boxed stuffing mix (such as Stove Top)
½ cup butter melted
4 diced zucchini (about 4-5 cups)
3 boneless, skinless chicken breasts cooked and diced
10 ½ ounces canned cream of chicken soup
½ onion diced
½ cup sour cream

• Preheat oven to 350 degrees F.
• In a large bowl, combine the stuffing mix and melted butter. 
• Set aside 1/2 cup of the mixture for topping.
• Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
• Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
• Sprinkle reserved stuffing mix on top 
• Bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.

Big Kahuna Teriyaki Chicken Sandwiches

This teriyaki chicken sandwich recipe is the best thing to make when grilling out with friends. This version has a Hawaiin twist to it with sliced ham, grilled pineapple, and Pepper Jack cheese. Thank you Favourite Family Recipes

 

4 chicken breasts
1 bottle Teriyaki sauce 
3/4 c. brown sugar
4 slices deli ham
1 can sliced pineapple or you can use fresh which would be even better
4 slices Pepper Jack cheese
4 hamburger buns large

• Pound chicken breasts until they are about 1/4″ thick all around. 
• Place in a large Ziploc bag. 
• Combine Teriyaki sauce and brown sugar until sugar dissolves. 
• Add ½ of the mixture to the bag with the chicken and seal tightly. 
• Place bag in refrigerator for at least 4-5 hours. 
• Separate remaining Teriyaki mixture into 2 separate bowls 
• Open pineapple can and save a little of the juice in a bowl. 
• Place chicken and pineapple on the grill (medium heat).
• Brush with Teriyaki sauce every few minutes until chicken and pineapple are done
• Try to only flip the chicken and pineapple once. 
• Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. 
• Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. 
• Top with cheese, ham, grilled pineapple, and bun top. 
• Serve immediately with remaining grilled pineapple.

Chicken Supreme Pasta Bake

This easy, cheesy pasta bake comes together in no time when you combine the toppings from a chicken supreme pizza with pasta and cheese. Thank you Inside BruCrew Life

16 ounces pasta, cooked al dente

½ cup diced onion

½ cup diced green pepper
½ cup diced mushrooms
1 Tablespoon minced garlic
3 Tablespoons unsalted butter
3 Tablespoons all purpose flour
2 cups chicken broth
1 cup plain Greek yogurt (or sour cream)
1 ½ cups shredded cheddar cheese
1 ½ cups shredded mozzarella cheese
1 - 14.5 ounce can diced tomatoes, drained
2 cups grilled chicken, cubed
Salt and Pepper
Oregano

• Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
• Place the onion, green pepper, mushrooms, and butter in a large skillet and sauté for 2-3 minutes.
• Stir in the garlic and flour and cook for another minute or two.
• Whisk in the chicken broth. Stir until the broth thickens slightly.
• Stir in the yogurt. 
• Add 1 cup cheddar cheese and 1 cup mozzarella cheese and stir until melted.
• Add the cooked pasta, chicken, and can of tomatoes and stir everything together.
• Season to taste with salt and pepper.
• Spoon the pasta into the prepared dish. 
• Top with the remaining cheese and sprinkle with oregano.
• Bake for 20-25 minutes, or until cheese is melted and browning. 
• Serve hot.

Chicken Spinach Artichoke Quesadillas

It’s like your favorite spinach artichoke dip…in quesadilla form. Thank you $5 Dinners

2 cups rotisserie chicken, shredded
15 oz can artichokes, well drained
10 oz frozen spinach, cooked and well drained
1/2 cup Parmesan cheese
1/2 cup mayonnaise
2 cups shredded mozzarella cheese, divided
8 burrito-size flour tortillas
Fresh fruit, as side dish

• Preheat oven to 400F.
• Pull apart and shred the chicken.
• Chop the artichokes.
• In a mixing bowl, combine the chicken, drained spinach, Parmesan cheese, mayo and 1 cup of the mozzarella cheese. 
• Mix in the artichokes.
• Lay 4 tortillas out and spread the chicken-artichoke mixture onto the tortillas evenly. 
• Add the rest of the cheese, equally to the 4 quesadillas. Top with the other 4 tortillas.
• Bake in the preheated oven for about 8 minutes. 
• Flip and baking another 4-6 minutes, or until tortilla is golden and cheese has melted.
• Serve Chicken, Spinach and Artichoke Quesadillas with fresh fruit.

Grilled Huli Huli Chicken

The pineapple juice, brown sugar, and all the other amazing spices mixed together make a sweet and tangy flavor you won’t forget! This grilled Huli Huli chicken recipe is one I love making over and over again! Thank you Six Sisters Stuff

½ cup pineapple juice
½ cup brown sugar
⅓ cup ketchup
⅓ cup low sodium soy sauce
¼ teaspoon ground ginger
2 teaspoons minced garlic
6 boneless, skinless chicken breasts

• In a mixing bowl, whisk together pineapple juice, brown sugar, ketchup, soy sauce, ginger and garlic.
• Pour marinade into a large resealable plastic bag and add chicken.
• Seal bag and place in the fridge for at least 4 hours (or overnight).
• Remove bag from fridge, drain and discard marinade from chicken.
• Grill chicken over medium-high heat for 6-8 minutes on each side or until internal temperature of chicken reaches 165 degrees F.

Chicken Fajita Casserole

This Chicken Fajita Casserole isn’t a traditional casserole, but it sure does pack a lot of flavor. Thank you Eatwell 101

3 or 4 small chicken breasts (1 1/2 lbs) skinless, boneless – or 2 large chicken breasts, split lengthwise
2 bell peppers, red and green, seeded and cut into strips
1 medium onion, minced
1 tsp cumin powder
1 1/2 tsp chili powder
1 tsp garlic powder, or minced garlic
2 tsp paprika
Salt and fresh cracked pepper to taste
1 Tbsp vegetable oil
1 cup shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)
Fresh chopped cilantro, or parsley, for garnish

• Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
• Place chicken breasts on a shallow plate. 
• Sprinkle cumin, chili powder, garlic, paprika, salt, and pepper on both sides. 
• Keep some of the spices for sprinkling over the vegetable.
• Arrange chicken breasts into the prepared baking dish, and drizzle with oil. 
• Top chicken breasts with bell peppers and onion
• Sprinkle with the remaining fajita seasonings. 
• Finish the casserole with shredded mozzarella cheese on top.
• Bake the fajita chicken casserole for 20 – 30 minutes until chicken is cooked through and reaches an internal temperature of 165°F (74°C). 
• You can broil your fajita chicken casserole for 2 minutes at the end to crisp up the top if you like. 
• Serve immediately over cauliflower rice, steamed vegetable, zucchini noodles, or as is

Chicken and Sausage Pasta Bake

 Quick easy and great for using leftover chicken. Ideal for a crowd, and easy to half the amount. Thank you Key Ingredient

2 pounds cooked chicken breasts, cut into bite size pieces
6 cooked Italian sausage links, cut into bite size pieces

2 jars of spaghetti sauce 
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion, diced
2 large bell peppers, diced

Handful of spinach

• Cut up chicken, onion, peppers and sausage.
• Boil pasta and drain (don't over cook)
• Mix pasta, sausage, onion, peppers, chicken, spinach and sauce.
• Put in a large deep dish. 
• If it won't all fit, make a little side dish to freeze for lunch later.
• Top heavily with cheese.
• Bake at 325 degrees for about 45 minutes or until golden and bubbly.

Swiss Cheese Chicken and Stuffing Bake

 Quick and easy. Thank you Prepared Housewives

4 Chicken Breasts or enough to fill pan
6 Slices Swiss Cheese
1 can Cream of Chicken Soup
1/4 cup milk
Stove Top Turkey Stuffing about 1/2 box
¼ c butter

• Cover bottom of pan with chicken.
• Lay Swiss Cheese over chicken.
• Mix 1 can cream of chicken soup and 1/4 cup milk.
• Pour mixture over chicken.
• Top with 1/2 bag (or more) of Stove Top Turkey Stuffing.
• Drizzle 1/4 cup butter on top.
• Bake at 350 for 45-60 minutes.
• Serve over rice.

Chicken Bacon Ranch Grilled Cheese

Chicken..bacon..cheese and ranch dressing. Whats not to love? Thank you Fork Vs Spoon

2 Slices thick cut crusty bread.
3 Slices Bacon, cut in half so you have 6 pieces of bacon
2-3 Tablespoons Ranch Dressing
2 Tablespoons Butter
3-4oz. Leftover Roasted Chicken, thinly sliced
1-2oz. Extra Sharp Cheddar, thinly sliced
Extra Ranch Dressing for dipping – if you are like me and LOVE ranch.

• Cook bacon in a skillet over medium heat until crispy. 
• Transfer bacon to a papertowel lined plate (to drain excess grease) and drain off grease. 
• If you do not have a panini press (join the club!), use a skillet to make the grilled cheese.
• Butter one side of each slice of bread.
• Take one slice of bread, butter side down and slather the other side of the bread with 1 tablespoon of ranch dressing 
• Place half of the cheese on top of the ranch. 
• Layer on chicken and bacon. 
• Top with remaining cheddar cheese.
• Slather remaining slice of bread with remaining ranch dressing 
• Place atop the cheese, ranch side down, butter side up.
• Place sandwich on panini press and cook until bread is golden brown and cheese is melty.. or..
• If you do not have a panini press, place non-stick skillet over medium heat. 
• Transfer sandwich to skillet and cook until bread becomes golden brown and the cheese begins to melt. 
• Carefully flip sandwich and cook the other side of the sandwich until golden brown. 
• You may need to place a heavy pan atop the sandwich when you are grilling it 
• It will smash it down a bit and helps stick it all together.
• Remove from skillet, slice in half, and enjoy immediately.

Creamy Tuscan Chicken and Potatoes Casserole

An extremely satisfying dish. Crispy chicken and potatoes with spinach, baby tomatoes, and crispy bacon, all smothered in a creamy Parmesan sauce.Thank you Lou Lou Girls

6 to 8 Chicken Thighs, depending on the size of your dish
2 cups potatoes, cut up in small chunks
2 tbsp. Oil for frying
3 to 4 cloves garlic, minced
1 1/2 cups Heavy cream
1 cup baby tomatoes, diced
2 cups Spinach
3/4 cup Parmesan Cheese, grated
6 slices bacon, chopped
salt & pepper to taste
1 teaspoon paprika
Cooking Spray

• Preheat your oven to 400 degrees
• In a pot bring water to boil, add a teaspoon of salt and add cut up potatoes 
• Cook them for approximately 15 minutes, then drained and set aside.
• Heat up cooking oil in a skillet.
• Season chicken on both sides with salt, pepper, and paprika.
• Add chicken to the skillet and cook on each side until browned for approximately 3-4 minutes.
• Remove the chicken from the skillet and set it aside.
• Discard all but a tablespoon of fat from the skillet and add garlic. 
• Cook for about a minute and then pour in the heavy cream.
• Let the cream cook for a couple of minutes until thickened up (about 5 minutes). 
• Add spinach and tomatoes and mix well.
• Turn off the heat and add Parmesan cheese
• Mix until melted and well combined with the sauce. 
• Check for seasoning and add salt and pepper as needed.
• Prepare a casserole dish big enough to hold 6 chicken thighs and potatoes
• Spray it generously with cooking spray.
• Add potatoes to the casserole dish
• Pour the sauce over the potatoes and place chicken on top of it.
• Transfer the dish into the oven and bake for 40-45 minutes until the chicken is cooked through and the internal thermometer shows 165F and the potatoes are fork-tender.
• While your chicken and potatoes are baking, add cut up bacon to a clean skillet 
• Cook until golden brown and crispy.
• Once the chicken and potatoes are cooked, remove the casserole dish from the oven
• Sprinkle with bacon, and serve immediately. 

Buffalo Chicken Pasta Bake

An easy and delicious meal that can be on your dinner table in 30 minutes. Combining buffalo chicken dip and cheesy pasta in one pan creates a meal that everyone will love. Thank you Inside Bru Crew Life

2 cups (8 ounces) uncooked, penne pasta (or substitute cooked cauliflower)
1 (8 ounce) package cream cheese, softened
3/4 cup ranch dressing
1/3 cup hot sauce
2 cups shredded, cooked chicken (rotisserie or canned)
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
green onions, for garnish

• Preheat the oven to 375 degrees. 
• Spray an 8-inch casserole dish with nonstick spray.
• Cook the pasta noodles, according to the package directions. 
• Drain and drizzle with a little bit of olive oil to keep them from sticking.
• Stir together the cream cheese, ranch, and hot sauce until creamy.
• Add the chicken, 1/2 cup mozzarella cheese, and cooked pasta noodles to the cream cheese mixture and stir to combine. 
• Spoon into the prepared dish.
• Combine the remaining two cheeses and sprinkle over the top of the pasta. 
• Bake for 20 minutes, or until cheese on top is melted.
• Remove and serve immediately with green onions, hot sauce, and ranch drizzles. Serves 6.

Slow Cooker Salsa Chicken

2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat (can use regular sour cream if you like)

• Place the chicken in a slow cooker. 
• Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. 
• Pour a half cup water over the mixture
• Set on low and cook for 6-8 hours. 
• The meat is cooked when it shreds or reaches an internal temperature of 165°F. 
• When ready to serve, break up the chicken with two forks then stir in the sour cream

Cracked Out Chicken Tater Tot Casserole

Super quick and easy to make. Great for using leftover chicken. You can make it ahead of time and refrigerate it or even freeze it for later. Thank you Plain Chicken

3 cups chopped cooked chicken

16- oz sour cream
1 (10.75-oz) can cream of chicken soup
1 (1-oz) package dry Ranch dressing mix
1 cup chopped cooked bacon
2 cups shredded cheddar cheese
2 lb bag frozen tater tots

• Preheat oven to 350 degrees. 
• Lightly spray a 9×13-inch pan with cooking spray. 
• Set aside.
• In a large bowl, mix together chicken, sour cream, soup, Ranch mix, bacon and cheese. 
• Fold in frozen tater tots. 
• Spoon mixture into prepared pan.
• Bake for 40-45 minutes, until bubbly.
• To bake after freezing, thaw completely and bake as directed above.

Easy Green Enchilada Casserole

Quick..easy and incredibly tasty...especially if you like green chili's.  Make ahead  and put in the fridge ..or even freeze til you are ready to use. Thank you My Turn For Us

Olive oil
1/2 med onion chopped
1 clove garlic
1 cup Roasted Green Chiles chopped
4 cups cooked chicken two chicken breasts or 1 pound cooked chicken
1 10.5 oz can cream of chicken soup
1 10.5 oz can cream of celery soup
1/2 cup water
1 dozen corn tortillas
1/2 lb cheddar cheese or Monterrey jack cheese shredded
Pico de Gallo

• Saute onion in a small amount of olive oil in a dutch oven or large pot until translucent.
• Add garlic, stir and cook for about 1 minute. 
• Add green chilies, soups and chicken and about 1/2 cup water.
• Heat thoroughly and salt and pepper to taste.
• Cut the tortillas into fourths and heat in batches in a skillet using a spray cooking oil such as Pam until just soft and heated
• Spray a 9 X 13-inch casserole dish with a cooking spray
• Spoon in sauce mixture to just barely cover the bottom of the pan. 
• Layer with tortillas, sauce mixture, cheese 
• Continue layering, ending with the remaining sauce mixture. 
• Sprinkle with cheese.
• Bake uncovered in a 350 oven until cheese is bubbly about 20 minutes