Chicken Fajita Soup

On Sunday Six Sisters Stuff had this recipe on their blog and it just so happened that I hadn't been shopping for Sunday dinner, nor had I planned what I would be making when I saw this. I had everything I needed and it was a huge hit with my family!! Tis the season for warm, yummy soup!!

You will need:

1 lb boneless, skinless chicken breasts
2 cans Cream of Chicken Soup
1 cup salsa
2 cups corn (frozen or canned)
1 can black beans, rinsed and drained
1 1/2 cups water
1 tsp. cumin
1/2 tsp. dried cilantro (optional)
Toppings (if desired)

**Spray crock pot with Pam and put the chicken on the bottom.
**In a separate bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in crock pot. 

**Cook on low for 4-6 hours (or high for 2-3 hours). 

**You can remove chicken and shred using 2 forks. (I just shredded it while still in the crock pot with the soup mixture because I'm lazy like that.)

**If you took the chicken out to shred it, put it back in. 

**Serve with shredded cheese, avocados, tomatoes, sour cream, tortilla chips, etc!

Chicken Cordon Bleu Casserole

Where have those dang Howe girls been? Well, let's see.... We have been

*Camping

*Swimming

*Splash Padding

*Shopping

*Lounging

*Eating

*FaceTiming

*Etc...

Basically, we have been doing nearly everything we can before 3 of the 4 of us head back to school aka work and the other one sends her cutie off to 1st grade! We have, however, also borrowed a few recipes off good ol' Pinterest! Now it's time to share a recent one that we really liked! This little beauty came from Six Sisters Stuff. I'm pretty sure we've used their recipes before. All the credit goes to those ladies, but in case you are unfamiliar with their blog we are sharing their recipe over here.

You will need:

1 box of chicken flavored stuffing

1 small can  of Cream of Chicken Soup (Campbell's will always rank #1 in my book!)

1 Tbs. Dijon Mustard
3-4 boneless, skinless chicken breast, cooked and cut into bite-sized pieces

3 C. fresh broccoli florets
2 C. cooked, chopped ham (I actually used lunch meat that I chopped up)
6 slices of Swiss cheese

**Preheat oven to 375ºF.  

**Prepare stuffing as directed on package.  

**Mix soup and mustard in medium bowl then stir in the chicken, the broccoli, and the ham. 

**Pour/spread into 2-qt. (square) casserole dish sprayed with Pam top with cheese slices and stuffing.  **Cover with tinfoil and bake 35 to 40 minutes or until heated through.

Chicken Enchiladas

These are my family's favorite because they have no

mysterious, yucky, green things in them.

(I condsider this a bonus because it saves everyone from losing their appetite

because your five year old will not annouces there is a booger in his food.)

What you will need:

2 lg. or 3 sm. chicken breasts

10 flour tortilla shells

16 oz. Sour cream

2 sm. cans Cream of chicken soup

Olives

Chedder cheese

1 can red enchilada sauce (optional)

*Cook chicken using whichever method you prefer. I like to put it in the crockpot with some water and chicken boullion because it stays really moist and juicy. I usually add some salt and pepper and a little bit of garlic powder as well just for more flavor. If you are in a hurry you can just pan fry it but it may become more dry.

*Mix together sour cream and soup.

*Slice Olives

*Spread a small amount of soup in the bottom of a 9X13 (so they don't stick).

*Put a spoonful of soup on totilla, then a scoop of chicken, a few olives, and a generous amount of shredded cheese. Plenty of cheese is key!

*Roll up and place in the casserole dish. I can usually only fit 5 per pan so you may need two pans. Or if you choose to half the recipe do one pan of 5.

*Cover with the remainder of the soup.

*Pour the can of red sauce over the top if desired. I think the red sauce just

"gives it a little somethin' extra" (name that movie).

*Cover with plenty more cheese.

*Cover with tinfoil and bake at 350 degrees for 30 min. or until soup is bubbly.

Cheesy Chicken & Rice Casserole

So, Mindy actually told me about this recipe and it's actually found on the back of the Campbell's Cream of Chicken soup can, but she altered it just a little bit. Since I'm making it (even though I stole it from her) I'm posting it. :)

Combine in bowl:

1 can Cream of Chicken Soup
(I will swear until the ends of the earth that only Campbell's will do!)
1 1/3 c. water, milk, or chicken broth
3/4 c. uncooked rice (I used Calrose)
1-2 Tbsp. chicken bouillon
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 c. grated cheddar cheese

Pour over:
4 chicken breasts
placed in a Pammed 9x13 pan.

Cover with foil and bake at 375* for 50-60 minutes or until rice is tender and chicken is cooked. Top with more cheese and cook until cheese is melted.

Nummers!

Meatballs & Gravy

This is one of my mom's recipes, and it's one of our favorites. It's one of mine and my husband's favorite Sunday meals.

Michael took this of his plate right before dinner. Not the best picture. As I'm sure you've noticed, we Howe girls are not pro food-photographers.

Ingredients

Meatballs

1 lb. hamburger

1 egg

bread crumbs

dehydrated or some minced onion

salt and pepper

Gravy

2 cans cream of chicken soup

1 pkg. brown gravy mix 

milk

In a bowl, combine raw hamburger, egg, some bread crumbs, and the onion. There are truly no measurments for the bread crumbs and onion. I would guess about 1/4 C. bread crumbs and 1/8 C. onion, but it is totally up to you and depends on how oniony you want it. Add salt and pepper.

Using your hands (it kind of grosses me out, but you can wash up afterwards :), mix the meat mixture together, roll into golf ball-sized balls, and drop onto a cookie sheet. 

Broil meat for 8-10 minutes, turn meatballs over, and broil for another 8-10 minutes. When the meatballs are browned, transfer them to a casserole dish (one that has a lid).

For the gravy, mix together soup and gravy packet. I like to add some milk to thin it a little bit. Pour gravy mixture over meatballs, and bake at 350* for about 30 minutes or until soup is bubbly.

Serve over mashed potatoes.

We really love this. Obviously. I wouldn't post something we didn't love.

Enjoy!

--Mindy