Almost like Max and Erma’s

Serves 8

¼ cup butter or margarine

¼ cup all purpose flour

2 small cans chicken broth

1 cup milk

8 oz. Velveeta cheese-cubed

10 oz. Can Ro*Tel tomatoes and chilies

2 cups cooked, shredded chicken

1 tsp. Cumin

1 tsp. Chili powder

 mashed potato flakes

flour tortillas as needed

Colby Jack cheese or Mexican blend cheese shredded as needed

In a pot, melt butter over medium heat.  Stir in flour and cook, stirring often, for 3 minutes.

Slowly whisk in small amounts of chicken broth at a time, then whisk in the milk.Reduce heat to low and stir in Velveeta cubes; stir until melted.  Stir in Ro*Tel, chicken, and spices.

Once soup is heated through, it is ready to serve at this point.  If you need it thickened use some mashed potato flakes a little at a time until desired thickness.  However if you wish to make tortilla strips, it can sit over low heat while they are made.  Stir the soup occasionally.

For tortilla strips, cut tortillas into strips and deep fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks.

Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese.  Sprinkle tortilla strips over top.  Repeat for remaining servings.

Sweet chicken bacon wraps

Delicious

1 ¼ pounds boneless, skinless, chicken breasts (about 4 Breasts)

1 1lb. Package sliced bacon

2/3 cup firmly packed brown sugar

2 tablespoons chili powder

Preheat oven to 350 degrees. F

Cut chicken breasts into 1 inch cubes.  Cut bacon slice into  thirds.  Wrap each chicken cube with bacon and secure with a wooden pick.  Stir together brown sugar and chili powder.  Dredge wrapped chicken in mixture.  Coat a rack and boiler pan with nonstick cooking spray.  Place chicken wrap on rack in boiler pan.  Bake 350 for 30 to 35 min. or until bacon is crisp.

Five   cheese Lasagna

2 pounds ground beef

1 jar  26 ounces spaghetti sauce

1 can rotel small diced tomatoes with chilis

1 tsp. Minced garlic

1 tsp. Onion powder

2 eggs, beaten

1   8ounce of cream cheese softened

1 carton sour cream

1 ½ cups cottage cheese 

½ cup grated Parmesan cheese

 4 cups  16 ounces shredded mozzarella cheese

2 cups of shredded montarey  jack cheese

uncooked lasagna noodles

In  a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in spaghetti sauce, minced garlic, onion powder, and diced tomatoes and chilis.  In a large bowl, combine the eggs, sour cream, cottage cheese, cream cheese  and  Parmesan  cheese.

Spread 1 ½ cups sauce mixture in a greased 13 x 9 inch baking dish.  Top with three or four noodles.  Spread 1 ½ cups sauce to edges of noodles.  Sprinkle with 2 cups mozzarella cheese.  Top with sour cream mixtureshredded monterey jack cheese, another layer of noodles , remaining sauce and mozzarella cheese.