Saturday, February 11, 2012

Thank you, girls, SO much for your dinner ideas.   This week I have chosen the creamy lemon chicken recipe and the chicken quinoa stew recipe, so those who suggested those meals will be entered to win the Airwick Oil warmers this month. THANK YOU!

 I promise to write something interesting soon.



Heather said...

Chicken and apple sausage. My husband's favorite meal. He'll even cook it himself!!

Melissa said...

I thought this was a nice change of pace when I made it. Made me think that I could cook Chinese.

Rob and Marseille said...

we had shepherd's pie for dinner: layer
1 can french cut style green beans
1 can cream of chicken soup + 1/2 can of water + 1 chicken bouillion cube
1 chicken breast, cooked & shredded
Mashed potatoes (for our 9x13 pan we use 10 small-medium potatoes (NOT large baking potatoes)
shredded cheese.
Bake on 350 until hot, cheese melted, 20-30 mins

Katie said...

I haven't made this yet but it's on my list to make this week for dinner. According to the reviews it's the BEST white chicken enchilada recipe ever. Well, with reviews like that, I just gotta try it.

White Chicken Enchiladas

Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Here is the link -