Aunt Lizzy's Chicken Delight

My son's aunt Elizabeth gave me this recipe and it is DE-LICIOUS! This is a throw it together and forget about it recipe. Hope you enjoy it. This will feed about 2-3 people, so throw in more chicken breasts and another can of soup as you see fit if you need to feed more people...and don't forget to add more bacon! YUM!

Aunt Lizzy's Chicken Delight

2 cans Cream of Mushroom Soup
1 8oz pkg of Cream Cheese
2 boneless, skinless chicken breasts wrapped in 2-3 pieces of bacon each
1 cup (or so) of milk
1-2 spoonful's of flour if needed
Mashed Potatoes (your own recipe)

In a crock pot, place soup then cream cheese (no need to mix the two, just make sure the soup covers the bottom of your crock pot) and place wrapped chicken breasts on top. Cook on low with lid on for 8-10 hours. After cooking, cream cheese will melt and bacon will become nice and crispy, allowing the bacon grease to soak into the chicken (this is not a recipe for the dieters...). When ready to serve, stir up chicken, cream cheese and soup with a fork. This will shred the chicken. Do not be alarmed if the sauce burns to the sides of the crock pot a bit. Before serving, add a cup or so of milk to make more "gravy-like". If the mixture is too watery, just add a spoonful or two of flour to thicken it up. Serve over mashed potatoes.

Sweet Potato Fries

This is a delicious alternative to actual french fries. And they are FANTASTIC! Give them a try and I'm sure you'll agree!

1 - 1 1/2 lb sweet potatoes
1/4 cup olive oil
1/2 tsp kosher salt
1/2 tsp paprika
1/4 tsp cinnamon

Preheat oven to 425 degrees. Line a baking sheet with aluminum foil (preferably the easy release kind).

Peal the sweet potatoes. Cut into strips that are about 1/2 inch wide on each side.

Place the sweet potatoes into a resealable plastic bag. Add oil, salt, paprika and cinnamon. Seal the bag and shake well to thoroughly coat the fries. Spread the potatoes out onto the baking sheet in a single layer.

Cook for 30 minutes, turning every 10 minutes, until slightly browned. Transfer immediately to a paper towel lined plate and serve warm.

Chicken Spaghetti

Great casserole, serves about 4 people.

CHICKEN SPAGHETTI

3 cups cooked cubed chicken
8 oz. cooked spaghetti (break into thirds before you cook it)
1/4 c. chopped green bell pepper
1/2 c. chopped onion
1/4 c. pimentos (optional; adds great color!)
1 can cream of mushroom soup
1/4 c. white cooking wine
2 c. shredded cheddar cheese (divided)
salt/pepper to taste

Directions:
Preheat oven to 350 degrees. Cook spaghetti for 8-10 minutes, drain. In large bowl, combine chicken, cooked spaghetti, bell pepper, onion, pimentos, soup, wine, and 1 c. of cheese. Season with salt and pepper. Spread in a 9x13 dish and bake for 30 minutes. Take out of oven, sprinkle on remaining cup of cheese. Cook for an additional 15 minutes.

Serve with french bread! SUPER DELICIOUS!

*This is another great dish to make for couples who have just had a baby and need a meal! Reheats well.

Super Yummy Cheese Dip

Alright, so I thought long and hard about sharing this recipe. Would my grandma approve of me giving away the family secret? And then I remembered that she said, "When you find a food you love, share it with other people so they can feel the love too." So with that, here is the best cheese and cracker dip you'll ever eat.

CHEESE DIP
**This is a brand specific recipe. You could use generic ingredients, but we've found over MANY years, that using the specific brand creates THE BEST result. :)

2 pkg. (8-oz) Philadelphia Cream Cheese (softened)
2 cups grated Sharp Cracker Barrel cheese
1/2 cup Kraft Sandwich Spread (located in they mayo aisle)
2 tsp. dry minced onions
2 dashes of Lawry's seasoning salt
2 dashes of plain salt
6-8 drops of Tabasco
1/2 cup milk or more to right consistency

Put softened cream cheese in mixing bowl and mix with electric mixer until smooth. Add remaining ingredients and beat together until well blended. Put in container of your choice and enjoy.

*This recipe keeps really well in the refrigerator, lasting several days. Makes a great snack or appetizer when used with potato chips or most varieties of crackers. - Kristina

Monkey Bread

1 stick butter (2 T divided out)
2 T water
1 cup brown sugar, packed
1/2 c. chopped pecans
2 cans regular biscuits (10/can) - I use Pillsbury Flaky Biscuits

Preheat oven to 375. Place 2 T melted butter in bundt pan and coat bottom and sides. Sprinkle 3 T of pecans into bottom of pan. In a sauce pan, combine the rest of the butter, water, and brown sugar. Cook until boiling and remove from heat. (You can continue to cook for about 2 minutes after it starts boiling if you like thicker sauce. This is what I usually do.) Break biscuits in half and roll each half into a ball shape. Place biscuit halves from one can into bundt pan. Pour 1/2 of syrup over biscuits. Sprinkle 1/2 of nuts on top of that. Repeat with remaining biscuits, syrup, and nuts. Bake for 20-25 minutes. Turn onto a serving dish immediately. Serve hot! :) YUM!!

This is a quick, easy and quite tasty breakfast treat that I make when my family comes into town. It serves about 6 people....or 4 depending on how hungry you are!! - Kristina

Cheesy Chicken Enchiladas

2 large boneless-skinless chicken breasts (boiled or grilled, then diced up or shredded)
1 can Cream of Chicken Soup
1 small container (6-8 oz) Reg. Sour Cream
1 can Rotel
2 cups of Mexican Style cheese (divided)
8 Tortillas (usually use fajita size so enchilada is overstuffed, but burrito size works well too)
Sliced Jalapenos if desired

Heat oven to 350 degrees. In a medium bowl, mix soup and sour cream. Smear some of the soup/sour cream mixture on the bottom of a 9x12 glass pan to prevent sticking on the bottom of pan. In another medium bowl, mix shredded/diced chicken, 1 cup of cheese and can of Rotel. Stuff and roll tortillas with chicken mixture, then line up enchiladas side by side in the pan. When finished, pour and smear the rest of the soup/sour cream mixture on top of the enchiladas. Sprinkle additional 1 cup of cheese on top of enchiladas. You can also add sliced jalapenos if desired. Cook for 40-45 minutes in oven until cheese is brown and sauce is bubbly.

This is a quick and easy meal that I make for my family when I don't have a lot of time to cook. It only takes about 15 minutes to throw it together and then just 40 minutes to cook. The leftovers are great too! This is a great meal if you need to make a casserole dish to use for those occasions when you sign up to bring food to people (ie. birth of a baby, loss of a loved one, illness in family, etc.) --Kristina