This dish is so quick to prepare. It's much easier and faster than filling and rolling traditional enchiladas. AND it's delicious! You can add a small can of jalapenos along with the green chilies for a little kick!

1 pound boneless skinless chicken, cut into small pieces

1 onion, chopped

2 tablespoons olive oil

1/2 teaspoon pepper

1/2 teaspoon garlic powder

2 cans cream of chicken soup

1 cup sour cream

2 cans (4ounce) green chilies

2 cups cheddar cheese, shredded

8 flour tortillas, cut into strips about 1 inch wide

Heat olive oil over medium heat in a large skillet. Add chicken, cook in oil until lightly browned. Add onion, pepper and garlic powder. Cook until onions are tender and chicken is cooked throughly. Add soup, sour cream and chilies, stir until well combined. In a greased 9"x13" glass baking dish, layer half of the tortillas, half of the chicken mixture, and half of the cheese. Repeat. Bake at 350 degrees for 30 minutes.

It''s great on it's own, but you may serve with any of the following:

salsa

sour cream

guacamole

shredded lettuce

chopped tomatoes

sliced olives

chopped avocados

If you have ever been to a shower given by my family then you've probably had this dish! Our menu planning always seems to lead us here... it's always a crowd pleaser! It's perfect on it's own with some fruit or a fresh green salad, but also great as a warm chicken salad sandwich on a croissant or roll. There is a fair amount of chopping involved but the end result is worth it!

6 chicken breasts, cooked and shredded or chopped

3 cups chopped celery

1/2 cup slivered almonds

2/3 cup chopped green pepper

1/3 cup chopped green onion

8 ounce package sliced mushrooms

1 small jar pimentos

1 can water chestnuts

4 tablespoons lemon juice

1/4 teaspoon season salt

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup mayonnaise

1/4 cup sour cream

1 1/2 cups shredded cheddar cheese

Combine all ingredients except cheese. Pour into a greased 9 x 13 baking dish. Bake at 300 degrees for 35 minutes. Sprinkle with cheese and bake another 5 minutes.

Chicken is my old stand by. I always have a bag of boneless skinless breasts in the freezer. As you can imagine I have made chicken just about every way you can think of. This is defiantly my favorite at the moment . The crust is perfect... lightly crispy and absolutely delicious. Don't even think of skipping the vinaigrette! It gives the chicken a nice richness yet is still light and fresh. The salad greens on top are very good and make for an elegant presentation. Though the chicken and vinaigrette are delightful on their own!

I know it's tempting to crank up the heat, but this is one recipe you should stick to the recommended cooking temperature. You're looking for that perfect golden brown, too dark and the crust will have a bitter flavor.

4 boneless, skinless chicken breasts

1 cup flour

1 teaspoon kosher salt

1/2 teaspoon pepper

1 teaspoon garlic powder

2 extra-large eggs

1 tablespoon water

1 1/4 cup Italian bread crumbs

3/4 cup grated Parmesan cheese

butter

olive oil

salad greens for 4

1 recipe Lemon Vinaigrette

-Pound chicken breasts until they are about 1/4-inch thick.

-Combine flour, salt, pepper, and garlic powder on a plate.

-Beat eggs and water on a second plate.

-Combine bread crumbs and Parmesan cheese on a third plate.

-Coat the chicken with the flour mixture, then dip in the egg mixture, and finally dredge in bread crumb mixture. Press lightly to make sure chicken is well coated.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet and cook chicken over medium low heat for about 3 min on each side. Add more butter and olive oil as needed to cook the rest of the chicken. Place a handful of salad on each chicken breast and drizzle with the vinaigrette.

Lemon Vinaigrette

1/4 cup freshly squeezed lemon juice (about 2 lemons)

1/2 cup olive oil

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Whisk all ingredients together.

*Based on a recipe by Ina Garten