Mexican Chicken

chicken (about 2 lbs.)
6 med jalapeno chiles
1 onion
1 garlic clove
2 T salad oil
1/4 tsp. cumin
1 10 3/4 ounce can cream of chicken soup
1 10 oz. pkg. frozen spinach
1/2 tsp salt
1 pint sour cream
1 8 oz. pkg. corn chips
1/2 lb. Monterey Jack cheese, shredded (2 cups)

1. Place chicken in pan just large enough to hold it. Add 2 : water; over high heat, heat to boiling. Reduce heat to low; cover saucepan & simmer 35 minutes (for whole chicken) or until chicken is fork tender (no pink). Remove to large bowl; refrigerate 30 minutes or until easy to handle. Discard skin & bones; cut meat into bite sized pieces. Set aside. (Refrigerate broth to use in soup another day.)

2. Remove stems and seeds from chiles; dice. Chop onion, mince garlic.

3. In 10″ skillet over medium heat in hot salad oil, cook diced jalapenos, onion, and garlic until tender. Stir in cumin. Cook 1 minute. Stir in undiluted soup, frozen spinach, and salt; over high heat, heat to boiling, breaking up spinach with fork. Reduce heat to low; coverr & simmer until spinach is cooked. Stir in chicken and sour cream; heat through. Remove from heat.

4. Preheat oven to 350 degrees. In large casserole dish, arrange 1/2 of the corn chips; top with 1/2 shredded cheese and chicken mixture. Then rest of corn chips and cheese. Bake 30 minutes or until mixture is heated through. 

Serves 8!

Macaroni and Cheese

Put water on to boil for macaroni. Cook 1/2 pound of elbow macaroni for this. Cook macaroni as package directs.

Make sauce.

Melt 1 1/2 tablespoons of butter in saucepan over low heat. 

Blend in 1 1/2 tablespoons of flour and some salt and pepper.

Add 3/4 cup of milk. Turn heat up to medium. Stir constantly until mixture thickens and bubbles.

Add 4 oz cheddar cheese cubed. (The smaller it is the quicker it melts.) Stir until melted.

Put macaroni into baking dish. You can use an 8 or 9 inch square or round pan. Pour sauce over macaroni. Stir to mix. 

Melt 2 tablespoons of butter in frying pan. Add 1-2 slices of bread cubed. Stir to coat. Sprinkle bread cubes over macaroni.

Cook at 350 degrees for 25 minutes until bubbly on sides.

Quick Chicken Cordon Bleu

1 can cream of chicken soup
2 boneless chicken breasts (about 1 pound)
3-4 slices of ham
3 slices of Swiss cheese

Take a casserole dish and layer: first the chicken, then the ham, then the cheese, and then another layer of chicken.

Over the whole thing pour 2/3 can of the cream of chicken soup. Add a little water to the rest of the soup in the can and stir. Pour the rest over the whole thing.

Place dish into oven and bake at 350 degrees for about an hour.

This will make 3-4 servings.