Round Up ~ Soup

Creamy Potato Soup by ME

Spinach Artichoke and Chicken Soup from Creative Carissa


Disneyland's Loaded Baked Potato Soup from Disney Parks Blog



Crockpot Chicken Enchilada Soup from SkinnyTaste.com
 

Cheesy Vegetable Chowder from Lulu the Baker
 

Vegetable Soup with Orzo from Cook Almost Anything
 

Cheesy Green Chile and Bacon from eat, live, run
  

Roasted Tomato Basil from Steph's Bite by Bite
 
Wisconsin Cauliflower Soup from Chef in Training


Summer Corn, Bacon and Potato Chowder from Weight Watchers


Corn Chowder from Sweet Pea's Kitchen
 
 

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Chicken and Biscuits

Last week I saw this recipe on Pinterest from Marie's Cooking Adventures. I thought I would give it a try. 



It was delicious!  I have made it TWICE in the last week!

A few things I have to say about it:

I want her to get the credit for this recipe so please visit her post by clicking here to get it. 

A few people on the post mentioned that the biscuits were doughy on the bottom.  Mine were also.  My husband likes them that way, but I DO NOT!  So the second time I cooked this I just left the biscuits out and cooked them separately according to the package. 

I used canned chicken because it is fast and easy for a busy momma!

I used frozen peas, instead of canned because that is what I had. 

This is going to be a new favorite in our house!  Try it! I might be at your house too!

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Chicken Taco Casserole

1 can of chicken
1 cup sour cream
1can diced tomatoes with green chilies, drained
1 pkg taco seasoning
1 cup shredded cheese

Mix it all together and put in a casserole dish.
Bake @ 350 for 25 minutes.

I like to serve this a number of different ways: 
In a tortilla shell
(I like to add crushed chips in mine! SO YUMMY)
As a chip dip
Or Bake the chips into it.  Put them on the bottom.

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Green Onion Chicken and Rice in the Crockpot

 I have already shared my recipe with you for Chicken and Rice.  But one day I decided I would change it up a little.  I still used stuff that I usually have on hand. And the recipe is pretty similar.

1 can Cream of Chicken Soup
1 8oz pkg Cream Cheese
3 Cups Minute Rice
2 Cups Water
1 pkg Green Onion Dip 
( I think a Ranch Packet would be good too.)
6-8 Frozen Chicken Tenders

Mix together Soup, Cream Cheese, and dip packet.

Stir in Rice and Water.
Add frozen chicken.

 Cook on high for 2 1/2 to 3 hours. 
Or until Chicken is cooked thoroughly.  It will take longer if you use chicken breasts instead of tenders
Serve and Enjoy.

I can't say which way I like better.
They are both good!

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Chicken Salad Croissant to Die for!

I like to use chicken tenders because they are smaller so they cook through faster.  I used about 6 chicken tenders.  

Probably like 2 1/2 cups of shredded chicken.

Chop two stalks of celery
And 3 green onions.

Mix all of that with  
2/3 cup mayo
1/4 teaspoon salt
1 teaspoon dried basil.

Chill for atleast 1 hour.

Serve on Large or Small Croissants.

I LOVE these!  They are one of my favorites!  My husband thinks it is "chick food" so he won't eat it!  MORE FOR ME! YAY!

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Chicken & Rice

This is one of my favorite recipes because it is SUPER EASY and I almost always have all of the ingredients on hand!

Chicken Tenders
2 Cans Cream of Chicken Soup
3 Cups Rice MINUTE RICE
2 1/2 Cups Water
1 Packet of Onion Soup

(You can Substitute one Cream of Chicken with Cream of Mushroom)

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Mix all ingredients but chicken in a baking pan.

Add as many chicken tenders as you can stuff in there. For me it is usually around six.

 Bake @ 350 degrees for 1 hr.
Enjoy!

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