Chicken Chulupus

SO I got this recipe from a friend in college many years ago. She found it in a recipe book and made it for a group date and I have used the basics of it ever since. I generally just use Colby Jack cheese in place of the 2 cheeses but have used Mozzarella in place of the Monterrey Jack and follwed the recipe word for word. It has been whatever I have had on hand. I hope that you like it as much as my family has. Enjoy!


Ingredients

2-3 Chicken breasts cooked(can be shredded or cut up)
2 cans cream of chicken soup
1 can (8 oz) green chili peppers, diced and drained
1 can black olives, sliced and drained
2 cups sour cream
1 bunch of green onions, chopped
2 cups shredded Monterrey Jack Cheese
2 cups shredded Cheddar Cheese
1 can whole kernal corn, drained
1 pkg of 12 8" flour tortillas

Directions

1-mix soup, peppers, olives, sour cream, and onions. Add Monterrey Jack, Remove 1 cup of mixture and stir into chicken. Add corn.
2- Layout tortillas, divide chicken mix into each tortilla. Roll and place into a greased 9x13" pan. Sprinkle remaining cheese on top.
3- Place into a preheated oven set to 350 degrees for 3o minutes or until cheese starts to brown. Remove from oven and enjoy!

Can be prepared ahead of time in a freezer/oven safe container and frozen to enjoy for a later meal. Follow Directions 1 and 2 and then remove from freezer and put straight into over for 1 hour at 350 degrees.

Chicken Asparagus Pasta Casserole

I made this tonight in an effort to try to make something with the Asparagus in my Bountiful Basket that I ordered that my children would also like. I am loving this Basket411 recipe blog for ideas on how to use this stuff. I took this recipe from there and she originally got it from Taste of Home. I used whole wheat penne pasta and I added 2 stalks of green onion. And about a tsp of pepper. My children loved it, my husband loved it and well I liked it too. So with our seal of approval I share this with you. Enjoy!

Ingredients

• 8 oz. penne pasta
• 2 cups sliced asparagus
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• ¼ cup milk
• ¼ cup sour cream (I used French onion dip because it was what I had – it was great)
• 1 cup diced cooked chicken
• ¼ teaspoon dried rosemary, crushed
• ¼ cup shredded cheddar cheese (I left this out and it was still very creamy)
• 1 ½ cups dried seasoned bread crumbs
• ¼ cup melted butter

Directions

· Cook pasta according to package directions. Three to four minutes before the pasta is finished, add the asparagus and continue to boil. When pasta is done and the asparagus is tender, drain and set aside.

· In the same pan (this saves on dishes!) combine the soup, milk, sour cream, chicken, rosemary and cheese. Heat on medium heat until hot.

· Add the pasta and asparagus. Mix well and transfer to an oven safe dish.

· Mix the bread crumbs with the melted butter.

· Top the casserole with the bread crumbs and place in the oven on broil to brown (I did not raise my rack because I did not want it to burn).

· Remove from oven and enjoy!

Note: I doubled the recipe and it fit into a 9x13 pan.