homemade chicken noodle soup

I found this recipe forever ago on one of my favorite food blogs, Casual Cuisine. I finally made it yesterday and really enjoyed it! It made a huge pot so I froze plenty for future dinners. Try it soon! (Here's the recipe, slightly adapted)

ingredients:

2-3 chicken breasts, boiled or roasted, then shredded (or you can place raw chicken breasts in the pot while soup is simmering, and allow to fully cook)

8 cups chicken broth (low sodium is a good option)

1 medium onion, chopped

1 clove garlic, minced

1 bay leaf

2 large carrots, chopped

2 stalks celery, chopped

1 1/2 cups dried egg noodles

2 tbsp. fresh or dried parsley

salt and pepper, to your taste

directions:

Saute onion with salt and pepper over medium heat with a small amount of oil in a deep pot. When onion is translucent, add garlic and saute for about 30 seconds.

Add chicken broth, chicken, and bay leaf, and bring to a rolling boil. (If you put the chicken in raw, be sure to let boil until chicken is cooked through.) Once boiling, reduce heat and simmer for pretty much as long as you'd like. Bring soup back up to a boil before adding carrots and celery, and simmer covered for about 5 minutes, until veggies are tender.

Stir in noodles. Simmer, covered, for about 5 minutes or until noodles are tender but firm. Stir in parsley to garnish. Enjoy!

crispy southwest chicken wraps

We are obsessed with these things. I rarely make things that I would consider restaurant-quality, but these totally are. Please try them!

ingredients:

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a mexican blend)
6 burrito-sized flour tortillas

sour cream, guacamole, and salsa to garnish

directions:

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

slow cooker southwest chicken stacks

I'm not sure why these are called "stacks", but this dish is so delicious. It's basically just a yummy mixture to eat by itself, or on tortilla chips. It's unbelievably easy, which is great for busy schedules.

ingredients:

2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

directions:

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.

easy chicken tetrazzini

This is such a comfort food. It also makes plenty for leftovers, which I personally love. You can also easily cut the recipe in half if you are making it for a smaller group. Half of the recipe makes plenty for my family of 4.

ingredients:

1 lb cooked and drained spaghetti

5 chicken breasts, cooked and cubed (I usually only use 3 large ones and it's plenty.)

2 cans cream of chicken soup

2 1/4 cups water

1/4 cup butter

2 cubes chicken bouillon

1/4 cup shredded cheddar cheese

directions:

1. put cooked spaghetti into a greased 9x13 baking dish. add chicken on top of spaghetti.*

2. In medium saucepan mix together soup, water, butter and bouillon. bring to a boil, and pour over chicken and spaghetti. add shredded cheese on top and press down a little.

3. bake at 350 for about 25 minutes.

*This particular recipe did not call for mushrooms, but I love to add them into mine. I usually place them on top of the chicken before I pour on the sauce. I use 1 small can.

cajun shrimp alfredo

This is another recipe that is so easy, but looks fancy. If you don't like shrimp, feel free to use chicken instead!

ingredients:

1 jar (16 oz) Alfredo sauce

1 package fettuccini

1 lb shrimp, peeled

2 tbsp cajun seasoning

1 tsp fresh or dried parsley for garnish

directions:

1. in saucepan, heat Alfredo sauce.

2. cook pasta in separate pot.

3. add cajun seasoning to Alfredo, and simmer on medium heat, stirring well.

4. when sauce is hot, add shrimp and heat through.

5. mix sauce with pasta.

6. garnish with parsley.

homemade chicken noodle soup

My mom gave me this recipe, but I can't remember where she found it. A good idea I heard was to make a big batch of this and freeze it to have on hand when you, a friend, or someone in your family is sick. I thought that was a great idea! This is one of the easiest recipes ever.

ingredients:

4 cups chicken broth

1 cup shredded chicken

1/2 cup egg noodles

1 stalk celery, sliced

1 carrot, sliced

pepper

directions:

1. add broth, celery, carrots, and pepper to a pot. bring to a boil.

2. add noodles and chicken.

3. simmer for about 10 minutes or until noodles are done.

crockpot stuffed chicken

I have only made this once, and enjoyed it a lot. I just love crockpot meals. Its like having someone cook for you. Sort of. :) This is a good fall recipe, since the stuffing reminds me of thanksgiving.

ingredients:

chicken breasts, flattened (1 chicken breast per person. use however many you need.)

1 package instant herb-seasoned stuffing mix or cornbread stuffing mix

1 small onion

2 tbsp butter

1 can cream of celery soup

shredded monterey jack cheese

directions:

1. prepare stuffing mix according to directions, adding 1/2 cup chopped onion to stuffing.

2. spoon stuffing mix onto chicken breasts, roll up, and secure with a toothpick.

3. brown chicken rolls in butter in a hot skillet.

4. place in crockpot an spoon extra stuffing around chicken.

5. spoon cream of celery soup all over chicken.

6. cook on low for 5 hours.

7. sprinkle with monterey jack cheese and let melt before serving.

dorito chicken

When I first saw the words "dorito" and "chicken" together, I was a little unsure. Well, little did I know, they taste SO good together!

ingredients:

1 (10 oz) can cream of chicken soup

1 small can Rotel

1 small onion, chopped

3 chicken breasts, cooked and shredded

2 cups shredded cheddar cheese

1 bag Nacho Cheese Doritos, crushed

directions:

1. preheat oven to 350.

2. combine soup, rotel, and onion in a bowl. stir well.

3. grease a 13x9 pan and layer soup mixture, shredded chicken, and grated cheese. top with crushed doritos. (use as many doritos as you like. you don't have to use the whole bag.)

4. bake at 350 for 30-35 minutes, until bubbly.

crescent chicken casserole

This is one recipe I will admit I wasn't sure how it would turn out, but we really enjoyed it. I mean, if it involves crescent rolls, it's likely to be good, right?! I served it with some green veggies on the side.

ingredients:

3 oz cream cheese, softened

1 tbsp butter, softened

2 cups chicken breast, cooked and chopped

1 tbsp minced onion (fresh or dried)

1 tsp salt

1/8 tsp pepper

2 tbsp milk

1 package crescent rolls (you can use reduced fat to make it healthier)

1 tbsp butter, melted

1/2 cup bread crumbs

ingredients:

1. in a bowl, combine cream cheese and butter.

2. add chicken, onion, salt & pepper, and milk.

3. lay out 4 crescent rolls in a well greased 8x8 pan.

4. spoon entire mixture over rolls and spread out evenly.

5. top with remaining 4 rolls.

6. drizzle melted butter over top (yum!), then sprinkle with bread crumbs.

7. bake at 350 for 25-30 minutes.

king ranch casserole

This is another favorite of ours, and it's something we both enjoyed growing up. It also makes a great dish to freeze.

ingredients:

3-4 chicken breasts, cooked and shredded

1 can cream of mushroom soup

1 can cream of chicken soup

1 can rotel

1/2 can chicken broth

12 corn tortillas (cut into small squares)

1 onion, chopped

2 cups grated cheddar cheese

directions:

1. preheat oven to 350.

2. blend the following until smooth: 2 cans soup, rotel, broth.

3. in a 13x9 greased casserole dish, place a layer of chicken, half of the tortilla squares, half of the onion, half of the cheese, and half of the sauce.

4. repeat layers, ending with the cheese.

5. bake uncovered for 1 hour.

italian baked chicken and pastina

This is a Giada Laurentiis recipe. I love a good pasta dish. This one is easy and simple, yet different.

ingredients:

1 cup small pasta (any kind you choose. i usually use small bowties.)

2 tbsp olive oil

1/2 cup cubed chicken breast

1/2 cup diced onion

1 cloved minced garlic

1 can diced tomatoes with juice

1 cup shredded mozzarella

1/4 cup chopped parsley (optional)

1/4 tsp salt

1/4 tsp pepper

1/4 cup bread crumbs

1/4 cup grated parmesan

1 tbsp butter

directions:

1. preheat oven to 400.

2. cook chicken in olive oil. add onions and garlic and cook until onions are soft and chicken is done.

3. put chicken mixture into a bowl with the cooked pasta.

4. add tomatoes, mozzarella cheese, parsley, salt & pepper. stir.

5. pour mixture into greased 8x8 dish.

6. in a small bowl, mix bread crumbs and parmesan cheese. sprinkle over pasta. dot with small bits of butter.

7. cook until top is golden, about 30 minutes.

chicken, black beans & rice

This is one of our favorite meals of all time. It's just one big bowl of deliciousness.

ingredients:

2 tsp vegetable oil

1 cup uncooked white rice

1 tsp chili powder

2 cups cubed, cooked chicken (1 large chicken breast, or 2 small ones)

2 cups frozen seasoning blend (onions, bell pepper, etc. i use pictsweet brand)

1 can black beans, drained and rinsed

1 can chicken broth

2 tbsp water

shredded cheddar cheese

directions:

1. heat oil in large pot over medium-high heat. when hot, add rice and chili powder. cook and stir about 1 minute.

2. stir in all remaining ingredients except cheese.

3. bring to a boil, then reduce heat, cover and simmer until liquid is absorbed and rice is tender. (about 15 min.) stir occasionally.

4. remove skillet from heat and fluff mixture with a spoon.

5. add cheese and serve.