Clubhouse Chicken Squares

From Pampered Chef All The Best Cookbook.

Ingredients:
2 8 oz. pkg. crescent rolls
1 8 oz. pkg. cream cheese, softened
2 T. mayonnaise
1 small garlic clove, pressed
1 10 oz. can chunk white chicken, drained
1/2 sm. cucumber, seeded, sliced, and quartered
2 plum tomatoes, seeded and sliced
1/2 c. shredded cheddar cheese
6 sliced bacon, crisply cooked, drained and crumbled

Directions:
Preheat oven to 375. Unroll one package of crescent rolls across one end of bar pan. Repeat with second package of crescent rolls. Roll dough to seal perforations. Bake 12-15 minutes or until golden brown. Remove from oven and cool completely.

Combine cream cheese, mayonnaise and garlic. Spread mix evenly over crust. Top with chicken. Place cucumbers, tomatoes, cheese and bacon over chicken. Refrigerate for 30 minutes and cut into squares.

Chicken Enchliada Casserole

Chicken Enchilada Casserole
2 packages pre-cooked chicken
2 cans green enchilada sauce
2 cans black beans drained and rinsed
1 can corn
1/2 onion
1 clove garlic
1 tablespoon olive oil
1 c. sour cream
2-3 cups Mexican shredded cheese
corn tortillas


In blender or food processor combine 1/2 an onion and 1 clove garlic, 1/2 c sour cream and 1 can enchilada sauce. Blend until onions are invisible. Pour into a large bowl.

*This is up to your preference, but I then add the chicken to the processor and blend it up so it is chopped/shredded instead of chunks.

Pour beans, corn, 1/2 cheese, chicken and olive oil into the large bowl with the sauce and mix.

Layer pan with tortillas then mixture. Keep alternating until you are out of mixture. Top with tortillas.

Mix remainder of sour cream with 1 can enchilada sauce. Pour over tortillas and top with cheese.

Bake covered at 350 for 20-30 min.(until cheese melts)

Enchilada Lovers Casserole

recipe from halfmysize.com

Ingredients
Serves - 8

Points - 5

1 cup salsa
10 oz. bag Light Tostitos tortilla chips
5 oz. can evaporated milk
4 oz. can chopped green chilies
10 1/2 oz. can reduced fat cream of chicken soup
10 oz. pkg. Lite Velveeta cheese
12 1/2 oz. can cooked chicken breast

Directions

Combine salsa, milk, chilies, soup, cheese and chicken in saucepan. Heat until cheese is melted. Fill a 9x13 casserole with tortilla chips. Pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes.

Nutrition Information:
255 cal., 5.4 g. fat, 1.5 g. fiber

King Ranch Chicken Casserole

taken from: halfmysize.com

Ingredients

Serves - 6
Points - 4

1 10 oz. can chicken breast, drained
1 can 98% fat free cream of mushroom soup
1 can 98% fat free cream of chicken soup
1 can Rotel tomatoes
8 corn tortillas, cut into fourths
1 cup fat free shredded cheddar
1 small onion, chopped
4 cloves garlic, minced
1/2 cup celery, chopped
salt and pepper to taste

Directions

Saute onion, garlic and celery in a nonstick skillet coated with cooking spray until tender. Add soups, Rotel tomatoes and chicken; heat and mix thoroughly. Add salt and pepper to taste.

Spray 9x13 baking dish with cooking spray. Layer 1/2 of tortillas in bottom of dish. Pour 1/2 of soup mixture over tortillas. Sprinkle 1/2 of shredded cheese over soup mixture. Repeat layers ending with cheese. Cover with foil.

Bake at 350 degrees for 40 minutes. Uncover and cook additional 10 minutes. Let stand for 5 minutes before serving.

Nutrition Information:
205 cal., 2.4 g. fat, 2.5 g. fiber

Salsa Chicken

1 lb. chicken
1 can yellow corn, drained
1 can black beans, drained
16 oz. salsa
cumin
chili powder
1/2 cup shredded cheese

Place chicken in slow cooker and dump all ingredients, except cheese, on top of chicken. Sprinkle enough cumin & chili powder on top to season. I normally put just enough of each that I can *see* it. Cook on low 6-8 hours. Put shredded cheese on top and place lid back for another 5-10 minutes, until cheese melts. Stir together. Chicken should fall apart, if it doesn't, shred the chicken.

We like to eat this over rice or in a tortilla as a taco. Sometimes we add sour cream on top.