Mom's Yummy Chicken Stuff

Here's the recipe for the chicken stuff with the bread crumbs:

8 cups chicken broth
2 yellow onions, chopped
2 green peppers, chopped
16-oz package angel hair pasta, uncooked
2 lbs boneless, skinless chicken breasts, cooked
2 4-oz cans sliced mushrooms, drained (can use fresh - just saute)
2 cups butter
1 1/2 cups all-purpose flour
4 cups milk
6 cups shredded or cubed cheese
Garnish bread crumbs (brown with some butter & garlic, if desired)
1 pkg frozen corn (optional)

In a large stockpot over medium heat, simmer broth, onions and peppers until boiling. Add corn and pasta. Cook according to pasta directions; do not drain. Add chicken and mushrooms; set aside. I a medium saucepan over medium-low heat combine butter, flour, milk and cheese. Cook and stir until thickened; add to broth mixture and combine well. Pour into two lightly greased deep 13" x 9" baking pans and top with bread crumbs. Bake, uncovered, at 350 degrees for 30 minutes, or until hot and bubbly. Makes about 12 servings.

Honey-Lime Chicken Enchiladas

1 lb chicken, cooked and shredded (about 2 or 3 cups)

6 Tbls honey

4 ½ Tbls lime juice

1 Tbls chili powder

½ tsp garlic powder

Mix together in bowl and let marinate for at least ½ hour.

2 cans green enchilada sauce

colby or monterey jack cheese, shredded

flour tortillas (about 11)

Pour a little enchilada sauce on bottom of 9x13 pan. Fill tortillas with chicken and cheese. Wrap as enchiladas and place in pan. Pour rest of sauce over and sprinkle cheese on top.

Bake 350 for 30 minutes. Serve with rice.

SOUTH-OF-THE-BORDER-PIE

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon olive oil

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

¼ teaspoon salt

1 15-ounce can red kidney beans, rinsed and drained

1 ½ cups cooked brown rice

1 cup shredded cheese

¾ cup milk

2 beaten eggs

In a saucepan cook onion and garlic in hot oil till tender but not brown. Stir in chili powder, cumin, and salt. Cook one minute more; cool. Stir in beans, cooked rice, cheese, milk, and eggs.

Grease a 10-inch pie plate or 8-inch square pan. Fill with mixture. Bake at 350 degrees, uncovered, for about 25 minutes or until center is set. Let stand 10 minutes before serving.

*Just in case you actually wanted the recipe!