Taco Soup

1 lb. ground beef
1 small onion, diced
1 can diced tomatoes, undrained
1 8 oz can tomato sauce
1 can corn, undrained
1 can black beans, undrained
1 can manwich
1 pkg. taco seasoning

Brown ground beef and onion in a saucepan; drain. Add remaining ingredients. Stir well and heat through. Garnish each bowl with shredded cheese, sour cream, and fritos, if desired.

Chicken & Biscuits

Now, this one comes from the Kraft Food & Family magazine, but it was totally worth posting here!!

1 can cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken (I boiled and shredded mine for a change of pace)
1 16 oz. pkg frozen mixed vegetables, thawed (I really only used half a bag or else it would have been veggie overload for my kids)
1 cup shredded cheese
1 cup baking mix
3 tbsp. milk

Heat oven to 375 degrees. Mix soup and 1/2 cup sour cream. Add chicken, vegetables and cheese; mix. Pour chicken mixture in a prepared 8x8 pan. In a separate bowl, place baking mix. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms. Drop dough by heaping tablespoonfuls into 6 mounds over chicken mixture. bake 35 minutes until biscuits are golden brown and chicken mixture is hot and bubbly.

Chicken and Dumplings

This recipe was given to me. It belongs to my brother-in-law's grandmother, Mary Francis Hill. In fact today (Sept. 19th) was her birthday! Enjoy!

3-4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 pkg. chicken bouillion (i've never seen them in pkgs, so I'm assuming I used 1-2 tsp. of the granules last time I made this)
1 cup milk

Boil chicken breasts in a full pot of water for about 25-30 minutes. Remover chicken from pot, cool, and rip into bite size pieces. Return chicken to pot with remaining chicken water, over med-low heat. Add to the pot the soup, chicken bouillion, and milk.

Dumplings:
3/4 cup shortening
3/4 tsp. salt
3 cup flour
3/4 cup water

In a large bowl, put shortening, salt, and flour. Cut with pastry cutter until coarse crumbs. Add wather and mix with a fork. Them form into a ball and roll out on a floured surface. Cut dough into about 2-3" strips. Add dumplings to chicken mixture and increase heat to a boil. Cook about 30 minutes and serve.

Crock Pot Beef Stroganoff

1 1/2 lbs. stew beef
1 large onion, sliced
2 cans cream of mushroom (or cream of chicken...I've used both with the same results)
2 tbsp. catsup
2 tsp. Worcestershire sauce
1 tsp. pepper
1/2 to 1 pint sour cream
12 oz pkg. noodles, cooked

Place beef and onion in the crock pot. Mix soup, catsup, Worcestershire sauce and pepper together. Add to crock pot and mix well. Cook on low setting for 6-8 hours. Just before serving, add sour cream and heat through. Serve over cooked noodles.

Sour Cream Chicken

1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 tsp. lemon pepper
4-6 chicken breasts
1 can cream of chicken soup
1 cup sour cream
1/2 cup chicken broth

Place chicken in a slow cooker. Combine first four ingredients; sprinkle over chicken. In a separate bowl, combine soup, sour cream, and broth. Pour over chicken. Cover and cook for 6-8 hours on low. Serve over rice or cooked egg noodles.

Chicken Divan

(this may not be your 'traditional' chicken divan because of the lack of broccoli. Oh, and I should mention this NOT a fat free meal)

4-6 skinless, boneless chicken breasts
salt, pepper, paprika, onion salt, garlic salt
2 cans cream of chicken soup
1 1/2 cups sour cream
1 1/2 cups shredded cheese
1 1/2 cups mayo
2 tsp. lemon juice
2 tbsp. dried onions

Place chicken in a prepared 9 x 13 pan. Season with salt, pepper, paprika, onion & garlic salts. In a separate bowl, combine remaining ingredients; mix well. Pour over chicken. Bake for 2 hours at 275 degrees. Serve chicken with sauce. Sauce goes well over potatoes too.

Shredded Chicken Sandwiches II

4-5 skinless, boneless chicken breasts
6 tbsp. butter
6 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/2 cup celery, thinly sliced
12 sandwich rolls*

Place chicken in a large saucepan, cover with water (I used chicken broth for more flavor...took about 6 cups of liquid to cover the chicken) and bring to a boil. Reduce heat and simmer one hour, or until juices run clear when chicken is pierced. Reserve 2 1/2 cups chicken broth, from simmering. Allow chicken to cool and then shred. Place shredded chicken aside in a mixing bowl. In a sauce pan, melt butter; whisk in flour until smooth, over low heat. Stir in reserved broth; boil one minute. Add salt and pepper; stir in celery. Heat thoroughly. Pour sauce over chicken in the bowl and mix well. Serve on toasted rolls.


*I used Rhodes rolls. Allow rolls to bake and cool before splitting and filling with chicken mixture.