Angel Hair Pasta with Lemon and Chicken

This is one of my favorite recipes and my kids LOVE it!!! I just HAD to make it tonight.

Angel Hair Pasta with Lemon and Chicken

9 oz Angel Hair (though I usually go with more)
1 1/2 cups cooked diced chicken
1/4 cup melted butter (though I usually go with less)
2 Tbs lemon juice
1 tsp parsley
1/4 tsp marjoram
1/4 tsp garlic powder

Cook pasta. Toss in remaining ingredients. Add salt and pepper to taste (I like to use sea salt). Top with Parmesan.

Chicken Enchiladas

I got this recipe from my favorite college roommate, Rosanna, and have made it about a billion times - we love 'em! The recipe is super versitle - you can use corn tortillas instead of flour, whatever kind of cheese you want, etc. I even used jalepenos instead of the green chilies on my last batch - it was really hot, but REALLY good!
You can also use all reduced fat ingredients - it still tastes great that way.

Brown 1 lb. chicken with salt and pepper.
Mix together:
1 can cream of chicken soup
1 medium container sour cream
1 small can diced green chilies
handful of monterey jack cheese
Add the chicken.
Roll mixture into flour tortillas. Place in a greased 9x13" pan. Top with leftover filling and monterey jack cheese.
Bake at 350 for 20-30 minutes.

Creamy Chicken and Cheddar Rice

This taste's just like Marie Callendar's chicken and broccoli and rice, but better!
(I got this one from Kraft's Food and Family Magazine)

1 lb chicken, cut up
1 teaspoon garlic powder
1 can (10 3/4 oz) cream of mushroom soup
1 soup can milk
1 1/2 cups minute rice, uncooked
2 cups broccoli
1 cup shredded cheddar

Cook chicken with garlic powder.
Add soup and milk. Bring to a boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 minutes or until rice is tender.
Stir in 1/2 cup of the cheese; sprinkle with remaining cheese.
Serves 4.