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Chicken Pillows


1 can Cream of Chicken
4 oz cream cheese
½ lb chicken breast
2 rolls regular crescent rolls
1c cheddar cheese (optional- to taste)
Pre-cook chicken breast and shred.

Cook Cream of Chicken with cream cheese over med heat. Add chicken once smooth.

Split crescents into twos and orient as triangles. Spoon chicken mixture into crescents and decorate with cheese. Fold points of triangle over mixture.

Bake according to directions on crescent can, add cheese to top of rolls when 5 minutes left on timer.

Serve hot with a rice or similar sides.
Serves 4.

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Mom's Chicken Enchiladas


1 whole cooked chicken, parted
1 small red onion chopped
2 4 oz cans green chilis (drained)
6 large tortillas
1 10.5 oz can of Cream of Chicken Soup
2 limes
1 cup Sour Cream
¼ cup Milk
6 cups Shredded cheese
9x13 Baking Dish
Makes 6 large servings (1000cal per serving)

Shred chicken, place in mixing bowl.
Add onion + chilis.
Squeeze limes over for taste.
Optional: mix in some shredded cheese.
Roll mixture into tortillas and lay side by side in baking dish.

Mix cream of chicken soup, milk, and sour cream.
Pour over the tortillas.

Top with cheese to taste.



Place a foil tent over the dish and bake at 350º for 25-30 minutes.
Remove foil and cook for 10 more minutes to brown/crisp cheese.

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Mashed Potatoes


4 pounds potatoes russet or Yukon gold
1/3 cup salted butter melted
1 cup milk or cream
salt & pepper to taste
3 cloves garlic optional
  • Peel and quarter potatoes, place in COLD salted water.
  • Add potatoes (and garlic if using) and cook uncovered 15 minutes or until fork tender. Drain well.
  • Heat milk on the stove top (or in the microwave) until warm.
  • Add butter to the potatoes and begin mashing. Pour in milk a little at a time while using a potato masher to reach desired consistency.
Season with salt and pepper. Serve hot.
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MINI’s Pancakes/crumpets,


Milk, sugar, flour, egg, vanilla,salt.
Use!

Use as instructed in submitting ingredients.