Friend Friday: Leslie Wilson's Easy Chicken Enchiladas

3-4 chicken breasts, cooked and shredded or cubed
3 cans of Progresso Chicken Cheese Enchilada soup
1 cup medium cheddar (shredded or grated)
1 cup sour cream
Salt, to taste
Tortilla chips OR corn tortillas

Mix soup, cheese, sour cream and salt in a saucepan over low heat until cheese is melted. Layer in a 9 x 13 greased pan:
· Tortilla chips (or corn tortillas)
· Chicken breast—cubed/shredded
· Enchilada sauce

REPEAT until you reach the top of the casserole dish. (Sauce should be the top layer.)
Bake at 350 degrees until the cheese melts—approx. 45 minutes. Serves eight.

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March 31: Stuffed Jumbo Pasta Shells

1 package (12 ounce) jumbo pasta shells
4 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs
1 Tbs chicken food base (or granulated bouillon)
1/4 cup chopped fresh parsley
1 Tbs dried basil
2 cloves garlic
1 cup chopped spinach, drained if frozen
pepper
1 1/2 cups spaghetti sauce (in a jar, or your own)
additional mozzarella and parmesan for the topping

Cook pasta according to package directions. Drain and cool. I keep mine in cold water until ready to assemble. Mix next ten ingredients in a bowl well. Pour spaghetti sauce into large 9x 11 baking dish. Spoon a heaping large spoonful of the cheese mixture into each shell until it is overflowing. Put grated cheese over the top of the single layer of shells. Bake at 350 for 30 minutes. Broil the top if it is not browned and serve. Serves 6-8.

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February 23: Cheese Vegetable Soup

Our family friend Diane gave us this recipe. I've altered it a bit. It's one of the easiest recipes I've made, but very, very good.


1/4 cup chopped onion
1 Tbs. butter
2 c. frozen loose pack corn
1 cup chopped fresh broccoli
3/4 cup grated carrot
1/2 cup water
2 10 3/4 ounce can cream of potato soup
2 1/2 cups milk
1 cup shredded cheddar cheese
salt and pepper to taste

In soup pot, cook onion in butter until translucent. Add vegetables and water. Bring mixture to a boil and reduce heat. Cover and simmer for ten minutes until vegetables are tender. Stir in remaining ingredients and cook and stir over medium heat until cheese melts and is heated through. Serves 4-6


Conversation starter: Name two or three of your favorite vegetables and two or three that you can't stand.

January 9: Myzithra, what?

We first ate this dish at the Spaghetti Factory in Seattle. If you'd like to always be ready for a quick, amazing meal, buy myzithra cheese at your local grocer (They have it at Kroger), then put it in a ziplock and freeze it. You don't need much to make this. One small block makes several meals.


Spaghetti a la Homer

3/4 stick butter
2 garlic cloves smashed
salt and pepper to taste
1/4 cup fresh, chopped parsley
1/2 cup grated myzithra cheese (found in the specialty cheese case; it’s Greek)

Cook spaghetti according to package directions. Drain and place on four plates. Melt butter in saucepan. Add pressed garlic and salt and pepper. Stir butter constantly until brown. (It can burn, so make sure it only browns). Sprinkle cheese and parsley over noodles. Drizzle browned butter over the top. Makes four servings.

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