Baked Chicken Chimichangas

Baked Chicken Chimichangas
8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn chimi's over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.

Chicken Noodle Soup

Chicken Noodle Soup
(Jennifer)

1-2 T. canola or olive oil
1-2 cloves garlic, minced (or may use garlic powder to taste)
1 onion, diced
2 celery ribs, chopped
3-4 carrots, peeled and sliced thin
1 medium potato, diced (optional)
8 C. low sodium chicken stock (or just use water and about 1 T. chicken base or bullion)
6 oz. homestyle noodles (dry, found in the pasta section of the store)
1 C. frozen peas
12 oz. canned chicken (or use leftover cooked chicken or turkey if you have it)
1 t. poultry seasoning (or to taste)
fresh ground pepper and salt to taste

In a large stock pot, saute onion, celery and garlic in oil till they are soft.  Add carrots and potato if desired and satue a couple minutes.  Add chicken stock (if you preheat this while the veggies are cooking it saves time) and bring to a boil.   Add peas, poultry seasoning and pepper.   If your noodles take more than 10 minutes to cook (the ones I buy need about 20 - the label will tell you) add the noodles immediately, if they only need 8-10 minutes, simmer veggies for 10-15 minutes before adding noodles.    Just before soup is done, add canned chicken, and stir well.   (total simmer time about 20-25  minutes)

Easy Crockpot White Bean Chicken Chili

48 oz jar Randall great northern beans

16 oz jar salsa (I use medium when I use all pepper jack cheese or hot with pepper/Monterey jack combo) can substitue can of tomatoes with basil and oregano

8 oz pepper jack cheese, shredded

4 oz Monterey jack cheese, shredded (or *more* pepper jack instead if you want it hotter)

1 rotisserie chicken, shredded or 3-4 cups cooked chicken, shredded 

Just to clarify -  I use about 12 oz cheese total.

Put everything in a crock pot, mix and cook for 3-4 hours on high or 6-8 hours on low.

Eat quickly while keeping everyone else away from it because it is so damn good.