User Manual

EASY CHICKEN ENCHILADAS

Yield: 5 servings

Preheat oven to 350°F

2½ cups chopped cooked chicken ¼ cup chopped fresh cilantro, divided

1 can (10 ¾ oz) cream of chicken soup 10 (8”) our tortillas

1 cup sour cream, divided 1½ cups salsa

1 package (8 oz) shredded colby and Monterey

Jack cheese; divided

1. Mix chicken, soup, ½ cup sour cream, 1 cup cheese, and 3 tablespoons cilantro until well

blended. Spoon approximately ¼ cup down the centers of each tortilla; roll up.

2. Place seam sides down in a ½ size 2" deep steam pan sprayed with cooking spray. Top

with salsa and remaining cheese.

3. Bake at 350°F for 20–25 minutes or until heated through. Top with remaining sour cream

and cilantro.

CHICKEN & DUMPLING CASSEROLE

Yield: 6–8 servings

Preheat oven to 350°F

3–4 cups shredded cooked chicken or turkey 1¼ teaspoons baking powder

¼ cup unsalted butter ¼ teaspoon salt

1 cup milk 2 cups chicken broth

1 cup our 1 can cream of chicken soup

1. Melt butter in the microwave, and pour into the bottom of a ½ size 2" deep steam pan. Spread

chicken on top of butter.

2. Whisk together the milk, our, baking powder, and salt. Slowly pour over chicken. Do not stir.

3. Whisk together chicken broth and soup. Pour over the our and milk mixture. Do not stir.

4. Bake uncovered at 350°F for 60 minutes or until dumplings are golden brown.