Just mix in one bowl then layer,  I have made this using flour tortillas also

Taken from my “Favorites” folder!

Servings 6-8

INGREDIENTS:

3 cups cooked shredded chicken

2 (4-ounce) cans chopped green chilies

1 cup chicken broth

1 (10-3/4 ounce) can condensed cream of mushroom soup, undiluted

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper, or adjust to heat level

1 small onion, chopped

12 corn tortillas, warmed

3 cups shredded cheddar cheese, divided

INSTRUCTIONS:———————————

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Grease a 13 x 9-inch baking dish.

In a large bowl combine the shredded chicken with next 7 ingredients until well combined.

Layer half of the tortilla in the baking dish cutting the edges to fit into the dish.

Top with half of the chicken mixture, then half of the shredded cheese (1-1/2 cups).

Repeat the layers one more time.

Bake for 25-30 minutes or until heated through.

Test Kitchen Notes; instead of the heavy-duty foil this also may be made in a disposable foil pan covered with a piece of foil on top

Servings 4

INGREDIENTS:

5 medium russet potatoes, peeled and thinly sliced

1 medium onion, sliced

6 tablespoons butter

1/3 to 1/2 cup shredded cheddar cheese

2 tablespoons minced fresh parsley

1 tablespoon Worcestershire sauce

1 teaspoon seasoned salt

1/2 teaspoon cayenne pepper, or adjust to heat level

1/3 cup chicken broth (do not omit)

1 large piece heavy-duty foil (20 x 20-inches and greased on one side)

INSTRUCTIONS:

Place the potatoes and onion slices on greased side of one large piece of heavy-duty foil; dot with butter.

In a bowl combine the cheddar cheese with minced fresh parsley, Worcestershire sauce, seasoned salt and cayenne; sprinkle over potatoes.

Fold foil up around potatoes (do not seal yet) and add broth.

Sprinkle top with black pepper.

Seal the edges of foil tightly.

Grill covered over medium heat for 35-40 minutes or until potatoes are tender.

posted on recipezazz.com

Servings 8

INGREDIENTS:

1/4 cup plus 3 tablespoons light corn syrup, divided

3 tablespoons  butter

3 tablespoons brown sugar

2-1/2 cups crisp rice cereal (such as Rice Krispies cereal)

1/4 cup creamy peanut butter

1/4 cup hot fudge ice cream topping, warmed

2/3 cup chopped unsalted peanuts, divided

4 cups vanilla ice cream, softened or frozen vanilla yogurt, softened

INSTRUCTIONS:————————————-

Grease a 9-inch pie plate.

In a large saucepan combine 1/4 cup corn syrup, butter and brown sugar; bring to a boil then cook and stir for 1 minute.

Remove from the heat; stir in cereal until blended;  press onto the bottom and up the sides of the greased pie plate.

In a small bowl combine the peanut butter with hot fudge topping and remaining corn syrup; set aside 1/3 cup for topping.

Spread remaining mixture over crust; sprinkle with half (1/3 cup) of the peanuts.

Top with ice cream or frozen yogurt and remaining peanuts.

Cover and freeze for 6 hours or until firm.

Warm reserved peanut butter mixture; drizzle over pie, then let stand at room temperature for 5 minutes before cutting.

Servings 6

INGREDIENTS:

30 mini new red potatoes, scrubbed

1/2 sweet red bell pepper, seeded and chopped

1 large celery rib, diced

1/2 cup thinly sliced green olives with pimiento

1/2 red onion, chopped OR 3 sliced green onions

fresh ground black pepper, to taste

1 cup cubed feta cheese (can omit but good to add, can use more)

DRESSING:

3 tablespoons white wine vinegar

3 teaspoon grainy mustard

1 large garlic clove, minced

1 teaspoon salt (I use seasoned salt)

6 tablespoons extra virgin olive oil

INSTRUCTIONS:———————————–
In saucepan of boiling salted water cover and cook potatoes just until fork-tender, about 10 minutes; drain then allow to cool.

For the dressing; in a large bowl whisk together the white wine vinegar with mustard, garlic and salt; gradually whisk in olive oil until blended.

Quarter or halve the cooled cooked potatoes; add to dressing along with red pepper, celery, olives and green onions; gently toss to coat.

Season with black pepper and more salt if needed.

Cover and refrigerate for at least 4 hours.

Before serving mix in the feta cheese or you can sprinkle over the top of the salad.

Serve this delicious pasta dish warm on a platter, I make this using Gruyere cheese but cheddar will do fine

Servings 4

INGREDIENTS:

3 tablespoons butter

1 onion, chopped

1/2 teaspoon each seasoned salt and fresh ground black pepper

1/4 teaspoon dried thyme

1/2 teaspoon garlic powder

2 tablespoons all-purpose flour

2 cups milk

1-1/2 cups shredded cheddar cheese (I like to use Gruyere cheese)

1 teaspoon Dijon mustard

4 cups dry Scoobi-Do pasta

2 cups  chopped fresh spinach

2 cups cubed ham

1-1/2 cups cherry tomatoes, halved

INSTRUCTIONS:———————————–
In saucepan melt butter over medium heat.

Add in  onion, salt, thyme, garlic powder, seasoned salt and black pepper; cook until onion is softened (about 3 minutes).

Add in flour; cook stirring for 1 minute.

Whisk in milk; cook whisking, until thickened (about 2-3 minutes).

Stir in shredded cheese and mustard; cook, stirring until melted.

Meanwhile in large pot of boiling salted water cook pasta until tender but firm, about 8 minutes;  drain and return to pot.

Add sauce, spinach, ham and tomatoes; toss to combine.

Serve warm.

This salad is delicious, I like to make this with my garden vegetables in the summer…

I also sprinkle some finely cubed Greek feta cheese on top before serving or you can mix it into the salad, amounts may be doubled… don’t even bother making this unless you use fresh mint the dried will reduce the flavor of the salad, fresh lemon juice only!

Servings 4

INGREDIENTS:

1 cup uncooked bulgur (medium or coarse)

1 cup chickpeas, drained and rinsed

2 plum tomatoes, seeded and chopped

1/2 small English cucumber, diced

1/2 to 3/4 cup minced fresh Italian parsley

2  green onions, chopped

3 to 3 tablespoons chopped fresh mint, or to taste

fresh ground black pepper, to taste

DRESSING:

1/4 cup fresh lemon juice

3 tablespoons  olive oil

2 cloves garlic, minced

1 tsp seasoned salt OR white salt

INSTRUCTIONS:———————————-

In saucepan, bring 1-3/4 cups water to boil; stir in bulgur.

Reduce heat to low; cover and cook for 10 minutes or until no liquid remains.

Transfer to large bowl fluffing with fork; allow to cool to room temperature.

Mix in the  chickpeas, tomatoes, cucumber, parsley, onions and mint.

For the dressing; In small bowl whisk together lemon juice, oil, garlic and seasoned salt; pour over bulgur mixture and toss to combine.

Season with fresh ground black pepper and more salt.

I have made these for parties and brunches many times and you can make them well in advance, you could omit the garlic powder I like to add it in for extra flavor, choose long medium-size asparagus to use for this and canned will work well also, use a regular sliced sandwich loaf, the amounts may be reduce to half to make 24 sandwiches

Yield 48 sandwiches

INGREDIENTS:

1 (8 ounce) package cream cheese, softened(can use light cream cheese)

1/4 cup mayonnaise (do not use salad dressing)

small pinch garlic powder, optional

6 horizontal slices sandwich loaf

12 ounces smoked salmon

6 cooked long asparagus spears OR canned drained asparagus

INSTRUCTIONS:——————————————-

In a bowl mix the cream cheese with mayonnaise and garlic powder until well combined.

Trim crusts from bread.

With rolling pin roll bread to flatten slightly.

Spread with cheese mixture over the bread slices, then top with salmon.

Place asparagus spear along short edge of the bread, trim end of asparagus if necessary and roll up.

Wrap in plastic wrap then refrigerate for at least 1 hour or for up to 1 day.

Slice each roll into 8 pieces.

You will also find this recipe on Recipezazz.com