I made the yummiest (and easiest) recipe this past week and thought I would share!

Crockpot Creamy Italian Chicken
Ingredients:
-4 boneless skinless chicken breast halves
-1 envelope Italian salad dressing mix
-1/3 cup water
-1 package (8 ozs.) cream cheese, softened
-1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
-Hot cooked noodles

Preparation:
Place the chicken breast halves in crockpot. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours.

About 2 hours before serving, whisk together cream cheese and soup until blended. Pour cream cheese mixture over chicken.

Serve Italian chicken over hot cooked noodles.

This weekend I’m planning on making my mother in law’s Chicken Casserole. I refused to make this for the first several years of our marriage, because this is Dan’s favorite thing that his mom makes. Who wants to touch that? I finally gave in a few years ago, because the casserole is so yummy! Mine is not as good as my MIL’s, but it’s still good!!

Chicken Casserole
Luann

4 chicken breasts or 1 large chicken
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 cup milk
1 can peas or corn
16 oz bag Pepperidge Farm Herb Flavored Stuffing Mix

Boil 4 chicken breasts or 1 large chicken – cool and cut into small pieces. Put in greased casserole dish. Mix: 1 can Cream of Chicken soup, 1 can Cream of Mushroom soup, and 1 cup milk. Add 1 can peas or corn, and pour over chicken. Mix 1/2 package (8oz) Pepperidge Farm Herb Flavored Stuffing Mix with 1 cup chicken broth (double for better coverage). Spread on top of casserole. Bake at 350 degrees (covered) for one hour.

I also recently found a really good recipe for Taco Soup. I was reading blogs (go figure!) a few weeks ago and Betsy posted her recipe for Taco Soup. I starred the recipe in my Google Reader for later (gotta love Google Reader). I made it this past weekend and it was great. It even got a thumbs up from Dan which is saying something. I subbed ground beef for chicken, but I’m sure both are great!

I had been craving Rotel cheese dip all week, so tonight I fixed some for dinner. What a healthy dinner, right? J The dip would be great to have during a football game… or anytime really.

Rotel Cheese Dip

1lb ground beef or sausage
16 oz Velvetta
10 oz Rotel

Brown meat. Cut Velvetta into chunks and add to meat. Add can of Rotel and stir together at low heat until mixture is melted.

Keep dip warm. Serve with corn chips (my fav) or tortilla chips.