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STUFFED CHICKEN BREAST WITH CURRY
1
⁄
2
pound sausage
1
⁄
2
teaspoon ginger
1 egg
2 tablespoons soy sauce
1
⁄
2
cup chopped onion
1
⁄
4
cup chopped parsley
2 teaspoons curry powder
6 chicken breast halves, boneless, skinless
1
⁄
2
teaspoon salt
1
⁄
4
teaspoon pepper
1 10-ounce can condensed cream of chicken soup
Mix together sausage, ginger, egg, soy sauce, onion, parsley, and curry
and set aside. Slit breast on one side to make a pocket. Season chicken
breast with salt and pepper. Stuff each chicken breast with
1
⁄
6
of the
stuffing mixture, securing with toothpicks and place in slow cooker.
Pour chicken soup over top of chicken. Cover and cook on low for
9-10 hours or until done.
Yield: 6 servings
CHICKEN AND CHEESE ENCHILADA CASSEROLE
1
⁄
4
cup olive oil
16 6-inch corn tortillas
16 ounces Monterey Jack cheese, shredded
4 10-ounce cans chunk chicken
2 4-ounce cans green chilies, chopped
1
⁄
2
cup chopped onion
2 10-ounce cans green chili enchilada sauce
Spray sides of stoneware liner with cooking spray and pour oil into bottom.
Layer ingredients in slow cooker: 4 tortilla shells, 1 cup cheese, 1 cup
chicken,
1
⁄
4
cup green chilies,
1
⁄
4
cup onion, another tortilla, 1 cup
enchilada sauce, and 1 cup cheese. Repeat for remaining ingredients. Pour
any remaining enchilada sauce over top. Cover and cook on high for
2-3 hours or until hot.
Yield: 6-8 servings