Holly's Stew

You will need 1-21oz can apple pie filling, ground cinnamon, 1/2 cup butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup water, 1 teaspoon vanilla and 6-8 inch flour tortillas. Spoon out your apple pie filling evenly between your 6 flour tortillas. Sprinkle a little cinnamon on each. Spray a 9x13 pan with non-stick spray.  Fold over your tortilla and place them in your pan seam side down. In a small sauce pan over medium heat combine your butter, both sugars and water.  Bring to a boil, stirring constantly, reduce heat and simmer for 3 minutes, remove from heat and add your vanilla, stir well. Slowly pour your mixture over your tortilla and let stand for 45 minutes. Right before baking, using a teaspoon, drizzle some of your mixture over your tortillas.  Bake at 350 for 30 minutes or until golden brown. Serve up and ENJOY!! These would be great served up with a scoop of vanilla ice cream with some of the sauce drizzled ov...

You will need 1 pound boneless skinless chicken breasts, 1-10.5oz can cream of mushroom soup, 1 medium onion, 1-6.9 oz box Zatarain's yellow rice, 1-15.25 can corn and 2 cups shredded cheddar cheese. Trim any extra fat from your chicken and place it in the bottom of your crockpot.  Scoop your cream of mushroom (or if you choose cream of chicken) soup in next.  Finely chop up 1/2 to 3/4 of your medium onion and add that next. Cook on low for 7-8 hours or on high for 3-4 hours. Once your cooking time reaches the last 30 minutes you will want to start cooking your yellow rice according to the directions on the box.  Once done add to your crockpot, now you also want to drain your corn and add that too, mix very well - your chicken will break up/shred as your stir. Just before serving add your 2 cups of cheddar cheese and mix very well. Serve up and ENJOY!!

You will need 2 lbs boneless skinless chicken breasts, 4 tablespoons butter, 4 - 10.5oz cans cream of chicken soup, 2 - 14.5oz cans of chicken broth, 1 medium onion, 1/2 tablespoon dried parsley and 8 Grands flaky layers refrigerator biscuits.  Trim any excess fat off your chicken breasts and place in the bottom of your crock pot.  Cut up your 4 tablespoons of butter and place over your chicken. Pour your 4 cans of cream of chicken over your chicken, next your chicken broth,  finely chop up 3/4 of your onion and add to the crock pot and finally your parsley. Cook on high for 4-5 hours or on low for 8-9 hours.  Once your cook time is up stir so your chicken breaks up.  If you have some larger pieces, the easiest way to break them up without having to take them out and cut them is use a flat spoon and tongs.  Place the chicken on the spoon and close the tongs, place tongs in the middle of the chicken and as you open them it will break up...

You will need 1 pound ground beef, 2 oz pre-cooked bacon (about 15 slices), 4 oz can mushrooms, 15.25 oz can corn, 10 3/4 oz can cream of mushroom soup, 1 cup shredded mixed cheddar cheese and 2 pounds tater tots. Brown your beef, while it is browning cut up your bacon and add to the pan, make sure your beef is completely cooked.  Drain any excess grease.  Reduce the heat and add your mushrooms.  Cook an additional 2-3 minutes.  Add your cream of mushroom soup, well drained corn and cheese.  Mix very well.  Spread your mixture evenly into a 9x13 pan (spray with non-stick cooking spray) Cover the top of your mixture with your tots.  Bake at 350 for 30-35 minutes or until your tots are a nice golden brown. Let rest 5 minutes, dish up and ENJOY!!

You will need 1 pound chicken tenders, 1 1/2 cups real mayo and 1/2 cup shredded Parmesan cheese. Trim any fat off your chicken tenders and place them in a 9x13 pan sprayed with non-stick spray. Combine your Parmesan cheese and mayo well in a small bowl. Spread evenly over your chicken making sure to cover completely, you may not use all of your mixture. Bake at 425 for 20-25 minutes or until golden brown. Let rest 5 minutes, dish up and ENJOY!!