Cara's Killer Chicken

3-4 boneless, skinless chicken breasts (depending on size)
1 bottle of Western Salad Dressing (Catalina Salad Dressing will also work)
1 packet of Lipton Onion Soup mix
1 (16 oz) can of "whole berry" cranberry sauce

Mix the Western Dressing, Onion Soup Mix, and Cranberry Sauce in a blender. In a 9 x 13 casserole dish, pour a small amount of this mixture, so that it just covers the bottom of the pan. Place the chicken breasts in the casserole dish, and cover with the remaining liquid. Bake for 1 hour and 45 minutes to 2 hours at 350 degrees.

Mom's Chicken Noodle Soup

2 chicken breasts
1 cup chopped onion
1 cup chopped celery
3 cups thin egg noodles
1 teaspoon vegetable oil
Salt, to taste
Pepper, to taste
Poultry Seasoning, to taste
1/3 cup cornstarch
¼ cup water


Cover chicken breasts with water. Add celery, onion, and vegetable oil. Bring to boil. Cook til chicken is tender. Remove chicken and cut into bite size pieces, return to broth. Add canned chicken broth if more liquid is needed. Add salt, pepper, and poultry seasoning. Add dried noodles and cook until done. In small bowl, mix cornstarch and water until cornstarch is dissolved. Gradually add to chicken soup mixture. Simmer for another 5-10 minutes. Serve hot.

Chicken Taco Soup

4 chicken breasts
1 stick margarine
1 onion, chopped
1 cup minute rice
4 cans Campbells’ Chicken and Wild Rice Soup
1 can chicken broth
1 can chunky Ro-tel


Boil the chicken breasts then chop them up into bite size pieces. Set aside. Sauté onion in margarine until the onion is clear. Add chicken soup, broth, chicken, and the chunky ro-tel. Add minute rice also. Simmer for 15 minutes. Eat over corn chips.

Chicken Enchiladas

4 boneless, skinless chicken breasts
1 can green chilies
1 - 2 oz. jar pimentos
1 teaspoon chili powder
1 to 2 cups shredded cheese
½ onion


Boil the chicken and reserve the broth. Cut chicken into bite size pieces and place into mixing bowl. To this add: green chilis (juice and all), 1 jar pimentos, chili powder, and shredded cheese. Set aside.

Sauté onion in butter until clear. Add salt and pepper to taste and enough flower to thicken. Add 3 to 4 cups of reserve broth. If your broth is not tasty enough, add 3 to 4 cubes of chicken bouillon. Boil a few minutes. (It should be the consistency of a thin gravy…if too thin, add more flour mixed with milk) Pour 1 ½ cups of this to the chicken mixture you set aside earlier; stir.

Place a generous amount of the chicken mixture onto a tortilla and roll up. If you run out of tortillas, spoon the remaining chicken mixture over the rolled up tortillas. Pour the remainder of the thin gravy sauce over all. Top with more shredded cheese to taste. Bake at 350 degrees until cheese is melted and the mixture bubbles.