Lime Chicken Tacos

This week I'm trying a few new recipes that I've wanted to try for a while. Tonight was the first. It comes from Taste of Home and was not only easy, but delicious.

1-1/2 lbs. boneless skinless chicken breasts

3 Tbsp. lime juice

1 Tbsp. chili powder

1 c. frozen corn

1 c. chunky salsa

12 flour tortillas (6in), warmed

Sour cream, shredded cheddar cheese and shredded lettuce, optional

Place the chicken in a 3-qt slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heath through. Serve in tortillas with sour cream, cheese and lettuce if desired.

Yield: 12 tacos.

Chicken Pot Pie

If you got a chance to stock up on some Bisquik at Albertson's this week, here is a great recipe to use some of it. I got it from my step-mom (Thanks Lori!).



Chicken Pot Pie

2 c. chopped, cooked chicken

1 1/2 c. frozen mixed vegetables

1/4 c. each, celery & onion

1 can cream of chicken soup

1 c. chicken broth

1 1/2 c. instant bisquick

1 c. milk

1 stick melted butter, divided



Preheat oven to 350*. In greased 9x13 pan, layer chicken, mixed vegetables, celery & onion (sauteed in 1/2 sick butter). Mix soup, chicken broth & season with salt & pepper. Pour over layers. Stir together the biscuit mix & milk. Pour over casserole. Drizzle butter over topping. Bake 40-45 min.



I made it with a few variations. I didn't have celery or onion so I added some dried chopped onion I had in my spice cupboard. I also didn't have and cream of chicken soup (I guess it hasn't been on sale recently =). I got online and Googled cream of chicken soup substitutes and got this recipe . . .



Cream of chicken soup substitute

1 tbsp. butter

3 tbsp. all purpose flour

1/2 c. low sodium chicken broth

1/2 c. low-fat or fat free milk

salt and pepper to taste



Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Add salt and pepper to taste.



Use in place of condensed cream soups.



Can be varied by using vegetable broth, sauteed chopped celery, celery seed or sauteed chopped mushrooms.

It was very yummy and my family loved it!

Campbell's Hearty Chicken & Noodle Casserole

I needed a quick and easy dinner and found this on the Campbell's Kitchen website. My family loved it.

Prep: 15 minutes
Bake: 25 minutes
Serves: 4

Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1/2 c. milk
1 c. frozen mixed vegetables
2 c. cubed cooked chicken
1/4 of a 12-ounce package medium egg noodles (about 2 cups), cooked and drained
1/4 c. grated Parmesan cheese
1/4 tsp. ground black pepper
1/2 c. shredded Cheddar cheese

Directions:
Heat the oven to 400°F. Stir the soup, milk, vegetables, chicken, noodles, Parmesan cheese and black pepper in a 1 1/2-quart casserole.
Bake for 25 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture. Top with the cheese.