Super Easy Chicken Recipes, Make Ahead Monday

OK, so I just realized that I haven't every posted two of my favorite chicken recipes!  I wanted to rectify that today by sharing with you two recipes that my family really enjoys!  The second is one of my husbands FAVORITE dishes!  These both freeze wonderfully and are quick to heat up for dinner...which makes me love these dishes too :)  Enjoy!

Chicken Enchilada Casserole (serves ~8)
4-6 c cooked, diced/shredded chicken
2 cans cream of chicken soup^
1 small can diced green chilies (undrained)
flour/corn tortillas cut into strips or cubes
grated cheese

1.  Combine chicken, soup, and chilies.
2. Layer: tortillas, 1/2 chicken filling, 1/2 cheese, and repeat.
3.  Sprinkle top with paprika and bake @ 350 for approx 20 min.
[This usually makes 2 casseroles for our family, 8x8 sized casserole dishes are what I use.  If you make the whole thing, you'll probably want to use a 9x13.]

**You can also mix all of this together and put in a Ziploc bag to freeze for later.  Then you just thaw, pour into a casserole dish, and go to step #3.


Dump Chicken (serves ~10-12)
12 chicken breasts or thighs (trust me, use boneless)
1/2 c melted butter
2 envelopes Italian salad dressing mix (you could try a homemade mix...here's one...or here)
2 cans cream of chicken soup^
1 c chicken broth/white wine (I always use broth, but the recipe originally called for wine...your choice)

1. Mix butter, dressing mix, soup, and broth/wine together.
2. Place chicken pieces in Ziploc bag and top with wet mixture.
3. To freeze, just seal it up, label with date/name/instructions, and freeze.
    To cook: Dump in crock pot and cook on low 8-9 hours (or high 4-5 hours).  toward end of cook time (about 1 hour until end), stir in a tub of flavored cream cheese (we like garden veggie).
4.  Serve over rice, potatoes, or noodles.

**I make this into two smaller batches b/c otherwise this is A LOT of food.  But this would be great to feed a crowd!  Also, even if I halve the recipe, I usually still use a full tub of cream cheese at the end (b/c if I tried to store 1/2 a tub it would inevitably go bad before I got back to it).

^I highly recommend this recipe for cream of chicken soup.  It doesn't have any MSG and it tastes so much better in my opinion.  It's also super fast and easy!  I read somewhere that you can also freeze this which sounds awesome and something I plan to try soon.  A heads up...this recipe makes the equivalent of 2 cans of cream of chicken soup so make sure you only use 1/2 if your recipe only calls for 1 can.