Rocky Mountain Recipes 5-17-10 | TheFencePost.com

Rocky Mountain Recipes 5-17-10

1 lb. Chicken breasts, boneless, cooked

1 c. Brocolli, chopped

1 c. Carrots, diced

1 can Cream of Celery Soup, condensed

1/4 c. Reduced-fat Milk

1 Tbsp. Dry Sherry

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1/2 c. Parmesan Cheese, grated

6 to 10 Flour Tortillas

Preheat oven to 350 degrees. Cut chicken into 1-inch pieces and set aside. Microwavable broccoli and carrots at high for 2 to 3 minutes or until vegetables are tender crisp then set aside. Combine soup, milk, and sherry in small saucepan and heat over medium heat and cook and stir for 5 minutes. Stir in Parmesan cheese, chicken, broccoli and carrots. Cook for 2 minutes or until cheese is melted then remove from heat. Spoon 1/4 cup of the chicken mixture onto each tortilla. Roll up and place seam side down in a greased 13-by-9-inch baking dish. Cover and bake for 20 minutes or until heated through. Makes 6 servings.

Sharon Raasch • Champion, Neb.

1 lb. Chicken breasts, boneless, cooked

1 c. Brocolli, chopped

1 c. Carrots, diced

1 can Cream of Celery Soup, condensed

1/4 c. Reduced-fat Milk

1 Tbsp. Dry Sherry

1/2 c. Parmesan Cheese, grated

6 to 10 Flour Tortillas

Preheat oven to 350 degrees. Cut chicken into 1-inch pieces and set aside. Microwavable broccoli and carrots at high for 2 to 3 minutes or until vegetables are tender crisp then set aside. Combine soup, milk, and sherry in small saucepan and heat over medium heat and cook and stir for 5 minutes. Stir in Parmesan cheese, chicken, broccoli and carrots. Cook for 2 minutes or until cheese is melted then remove from heat. Spoon 1/4 cup of the chicken mixture onto each tortilla. Roll up and place seam side down in a greased 13-by-9-inch baking dish. Cover and bake for 20 minutes or until heated through. Makes 6 servings.

Sharon Raasch • Champion, Neb.

1 lb. Chicken breasts, boneless, cooked

1 c. Brocolli, chopped

1 c. Carrots, diced

1 can Cream of Celery Soup, condensed

1/4 c. Reduced-fat Milk

1 Tbsp. Dry Sherry

1/2 c. Parmesan Cheese, grated

6 to 10 Flour Tortillas

Preheat oven to 350 degrees. Cut chicken into 1-inch pieces and set aside. Microwavable broccoli and carrots at high for 2 to 3 minutes or until vegetables are tender crisp then set aside. Combine soup, milk, and sherry in small saucepan and heat over medium heat and cook and stir for 5 minutes. Stir in Parmesan cheese, chicken, broccoli and carrots. Cook for 2 minutes or until cheese is melted then remove from heat. Spoon 1/4 cup of the chicken mixture onto each tortilla. Roll up and place seam side down in a greased 13-by-9-inch baking dish. Cover and bake for 20 minutes or until heated through. Makes 6 servings.

Sharon Raasch • Champion, Neb.

1 lb. Chicken breasts, boneless, cooked

1 c. Brocolli, chopped

1 c. Carrots, diced

1 can Cream of Celery Soup, condensed

1/4 c. Reduced-fat Milk

1 Tbsp. Dry Sherry

1/2 c. Parmesan Cheese, grated

6 to 10 Flour Tortillas

Preheat oven to 350 degrees. Cut chicken into 1-inch pieces and set aside. Microwavable broccoli and carrots at high for 2 to 3 minutes or until vegetables are tender crisp then set aside. Combine soup, milk, and sherry in small saucepan and heat over medium heat and cook and stir for 5 minutes. Stir in Parmesan cheese, chicken, broccoli and carrots. Cook for 2 minutes or until cheese is melted then remove from heat. Spoon 1/4 cup of the chicken mixture onto each tortilla. Roll up and place seam side down in a greased 13-by-9-inch baking dish. Cover and bake for 20 minutes or until heated through. Makes 6 servings.

Sharon Raasch • Champion, Neb.

1 lb. Chicken breasts, boneless, cooked

1 c. Brocolli, chopped

1 c. Carrots, diced

1 can Cream of Celery Soup, condensed

1/4 c. Reduced-fat Milk

1 Tbsp. Dry Sherry

1/2 c. Parmesan Cheese, grated

6 to 10 Flour Tortillas

Preheat oven to 350 degrees. Cut chicken into 1-inch pieces and set aside. Microwavable broccoli and carrots at high for 2 to 3 minutes or until vegetables are tender crisp then set aside. Combine soup, milk, and sherry in small saucepan and heat over medium heat and cook and stir for 5 minutes. Stir in Parmesan cheese, chicken, broccoli and carrots. Cook for 2 minutes or until cheese is melted then remove from heat. Spoon 1/4 cup of the chicken mixture onto each tortilla. Roll up and place seam side down in a greased 13-by-9-inch baking dish. Cover and bake for 20 minutes or until heated through. Makes 6 servings.

Sharon Raasch • Champion, Neb.

1 lb. Chicken breasts, boneless, cooked

1 c. Brocolli, chopped

1 c. Carrots, diced

1 can Cream of Celery Soup, condensed

1/4 c. Reduced-fat Milk

1 Tbsp. Dry Sherry

1/2 c. Parmesan Cheese, grated

6 to 10 Flour Tortillas

Preheat oven to 350 degrees. Cut chicken into 1-inch pieces and set aside. Microwavable broccoli and carrots at high for 2 to 3 minutes or until vegetables are tender crisp then set aside. Combine soup, milk, and sherry in small saucepan and heat over medium heat and cook and stir for 5 minutes. Stir in Parmesan cheese, chicken, broccoli and carrots. Cook for 2 minutes or until cheese is melted then remove from heat. Spoon 1/4 cup of the chicken mixture onto each tortilla. Roll up and place seam side down in a greased 13-by-9-inch baking dish. Cover and bake for 20 minutes or until heated through. Makes 6 servings.

Sharon Raasch • Champion, Neb.

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