Chicken Salad 2

2.5 c chicken about 3 chicken breasts (boiled in chicken broth and shredded)
1 cup thinnly sliced celery
1 cup halfed grapes
2-3 sliced green onion
2 tablespoons parsley
1 cup mayo
1 tablespoon lemon juice
1 tablespoon Vinegar

1 teaspoon onion powder
1 1/2 teaspoon mustard (out of fridge)
salt and pepper
12 Croissants to serve on

Chicken Wild Rice Soup

1 med onion

2 celery stick, chopped finely
2 carrots, sliced finely
1/2 c butter ( I get away with just using a 1/4)
1/2 c flour
1/2 tsp salt
1/4 tsp pepper
4 c chicken broth
1 Pkg Uncle Bens Wild Rice (microwave according to pkg)
2 c half and half ( I use fat free)
2 cups shredded, boiled chicken
1 tsp. parsley

Melt butter in a pan, add onion, celery, carrots and saute..Stir in flour, blend it around, add 4 c chicken broth, bring to a boil. Boil for 1 min. than add 2 c cooked rice. than add all other ingredients.

Beef Enchilidas

1 lb hamburger meat (browned/cooked)

15 ounce can of crushed tomatoes

15 ounce can tomato sauce

16 ounce can refried beans

2 cups Monterrey Cheddar cheese

flour tortillas

Roll above ingredients in tortillas and put extra filling on top of tortillas. Cover and bake at 350 minutes for 21-30 minutes

Chicken Enchiladas-2

3 chicken breasts

1 can cream of chicken

1 can cream of mushroom

small can chopped black olives

shredded Cheddar or Colby cheese

1 can mild enchilada sauce

salt and pepper

16 ounces sour cream (I prefer sour cream but can use a container of plain yogurt)

Mix all the above ingredients, with the exception of the enchilada sauce and cheese, together. Roll into tortillas and place in baking pan. After all are rolled, pour the enchilada sauce on top and sprinkle the desired amount of cheese on top as well. Bake at 350 for 30 minutes.