Swiss Chicken

This is a super easy dish to make.  The worst part is that it takes a little while to cook.  It's very tender and juicy. 

INGREDIENTS:

4 boneless, skinless chicken breasts

salt, pepper, garlic powder to taste

8 slices of Swiss cheese

1 can cream of chicken soup

1/2 soup can water

1 pkg. Stove Top stuffing

1/4 C. margarine

1 1/2 C. water

 

DIRECTIONS:

*Cut chicken breasts in half or into small serving pieces.  Season both sides well.  Place in a greased baking dish. 

*Cover with cheese.

*Mix cream of chicken soup and 1/2 soup can of water

*Pour over cheese and chicken.

*Prepare the stuffing as directed on the box using the 1/4 C. margarine and 1 1/2 C. water. (I cook    mine in the microwave 5 minutes)

* Put stuffing on top of the soup.

*Cover with foil.

*Bake at 325 degrees for 1 hour covered.  Then uncover and bake another 20 minutes.

Fruit Salsa with Baked Cinnamon Chips

I made this for our Sunday School Supper Club last weekend and have had tons of people ask for the recipe.  Here ya go!  Enjoy--it's super yummy!!!

INGREDIENTS:

3 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar
 1 tablespoon brown sugar
 3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

Cinnamon sugar:
1 cup white sugar
2 Tablespoons cinnamon

DIRECTIONS:

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be serve with cinnamon graham grackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Chicken Tortilla Soup

Ingredients:

1 can corn
1 can rotel
1 can black bean (optional--I do not use)
1 can water
8 oz. cream cheese
1 pkg. original Ranch powder
3 chicken breasts (can be frozen)
1/2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. cumin

Directions:

Put everything in crock pot and cook on low 6-8 hours.  Shred chicken once it is cooked and return it to crock pot. 

DELICIOUS!  Thanks to Morganne Motos for this recipe!