King Ranch Chicken Casserole

1 (4 1/2 to 5 lb) whole chicken
2 celery ribs, cut into 3 pieces
2 carrots, cut into 3 pieces
2 1/2 to 3 tsp salt
2 TBS butter
1 medium onion, chopped
1 green bell pepper, chopped
1 garlic clove, minced
1 (10 3/4 oz) can cream of mushroom soup
1 (10 3/4 oz) can cream of chicken soup
1 (14 1/2 oz) can diced tomatoes and green chilies, drained
1 tsp dried oregano
1 tsp ground cumin
1 tsp chili powder
3 cups grated sharp cheddar cheese
12 ( 6 inch) fajita-size corn tortillas, cut into 1/2" strips

Boil chicken, celery, carrots and salt in dutch oven for 50-60 minutes, or until chicken is done. Remove from heat and reserve 3/4 cup of cooking liquid.

Preheat oven to 350 degrees. Melt butter in large skillet. add onion, and saute 6 to 7 minutes or until tender. Add bell pepper and garlic, and saute 3 to 4 minutes. Stir in reserved 3/4 cup liquid, cream of mushroom soup and next 5 ingredients. Cook, stirring occassionally, 8 minutes.

Skin and bone chicken; shread into bite size pieces. Layer half of chicken in a lightly greased 13x9 pan. Top with half of soup mixture and 1 cup of cheese. Cover with half of tortillas. Repeat layers once. Top with remaining cheese.

Bake at 350 degrees for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.

Peppers, Onions and Sausage Hoagies

1 TBS olive oil
1 lb. smoked sausage, sliced into quaters and then lengthwise
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
2 medium yellow onions, sliced
3 garlic cloves, minced
2 TBS tomato paste
1 cup beer
1/2 bbq sauce
4 hoagie rolls

Heat olive oil in large skillet over medium heat. Add sausages and brown on all sides, about 7 minutes. Remove from skillet.
Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add garlic and saute until fragrant. Stir in tomato paste, beer and BBQ sauce. Cook for a few minutes and then add the sausages back to the pan. Reduce heat and simmer until the sauce is thick.
Slice bread open and add sausage mixture.

Chicken Noodle Soup

1 chicken fryer
3 1/2 quarts water
1 onion peeled
3 garlic cloves, minced
2 teaspoons Italian seasoning
1 teaspoon lemon pepper seasoning
4 bay leaves
3 chicken bouillon cubes
salt and pepper to taste

Add all ingredients to stock pot and cook until chicken is done (about35-45 mins). Remove chicken from pot and set aside to cool. Remove and discard onion and bay leaves. When chicken is cool enough remove all meat from bones. Set chicken aside.

2 cups sliced carrots
2 cups sliced celery
2 1/2 cups egg noodles
3 tablespoons minced parsley
1/3 cup grated Parmesan cheese
1 cup heavy cream
salt and pepper

Bring stock to boil. Add carrots and cook for 3 minutes. Add celery and cook for 5-10 minutes. Add egg noodles and cook until al dente. Add chicken, parley, cheese and cream. Cook for another 2 minutes.

Wonderful when served with cornbread.