Easy Chicken Whatever Recipes

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EASY CHICKEN WHATEVER!

Survival for the non-cook. This was the first dish I ever prepared. This has become a staple for my younger "May I come eat at your place?" brother, when the answer is "No, you may not." "Whatever" means to choose whatever condensed soup flavor you wish. My favorite was always minestrone.

Provided by KateL

Categories     Very Low Carbs

Time 1h11m

Yield 2 serving(s)

Number Of Ingredients 3



Easy Chicken Whatever! image

Steps:

  • Preferably soak chicken in salted water for 20 minutes, then rinse and pat dry. (If no time, wash chicken under water and pat dry.) Remove skin and excess fat from chicken breasts.
  • Preheat oven to 350 degrees Fahrenheit.
  • Place chicken in glass casserole dish, bone side up. Pour condensed soup over chicken and, if too thick, add up to 1/2 can of water (4-5 ounces).
  • Cover with lid or aluminum foil. Cook in preheated oven for 45-55 minutes, until chicken meat is no longer pink.
  • Serve over rice, noodles, or halved baked potato.

2 skinless chicken breasts (bone-in is best)
10 1/2 ounces condensed minestrone soup (or "whatever" soup you prefer)
5 ounces water (optional)

EASY WHITE CHICKEN ENCHILADAS

Put a spin on traditional enchiladas with this creamy version that's packed with mild green chile enchilada sauce, chicken, chopped green chiles and plenty of cheese!

Provided by Madison Mayberry Hofmeyer

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 7



Easy White Chicken Enchiladas image

Steps:

  • Heat oven to 350° F. Spray bottom and sides of 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish.
  • In large bowl, mix chicken, 1 1/2 cups of the cheese, 1 cup of the enchilada sauce and the chopped green chiles until evenly combined.
  • Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
  • In small bowl, mix remaining enchilada sauce and cream. Pour mixture on top of enchiladas; sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
  • Bake 30 minutes. Remove foil; bake 5 to 10 minutes longer or until cheese is melted and lightly browned. Serve with sour cream, pickled jalapeño chiles and chopped fresh cilantro, if desired.

Nutrition Facts : Calories 790, Carbohydrate 53 g, Cholesterol 165 mg, Fat 5, Fiber 1 g, Protein 45 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 2250 mg, Sugar 6 g, TransFat 3 g

2 cups Old El Paso™ mild green chile enchilada sauce
2 1/2 cups shredded deli rotisserie chicken
2 cups shredded Monterey Jack cheese (8 oz)
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
8 Old El Paso™ flour tortillas for burritos (8 inch)
1/2 cup heavy cream or half-and-half
Sour cream, pickled jalapeño chiles, chopped fresh cilantro, if desired

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