Chicken Noodle Soup

3 chicken breasts
3 cans of chicken stock
½ bag of carrots, chopped
6 celery stalks, chopped
1/3 bag of egg noodles
2 cans of biscuits
2 cups of milk
1 tsp approx of rosemary
Salt and pepper to taste

Boil chicken in four inches of water in a stock pot. Once done, set aside. Add the carrots, celery, and cans of chicken stalk and boil. After ten minutes, add the biscuits pinched smaller than a quarter to the boiling mixture. Slightly stir after the biscuits get their form. After five or ten minutes, add the egg noodles. Once they are almost ready to eat, add the two cups of milk and seasoning. Enjoy!

Seasoned Oyster Crackers

Ingredients

3/4 cup vegetable oil1
(1 ounce) package dry Ranch-style dressing mix
1/2 teaspoon dried dill weed
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
1 (12 ounce) package oyster crackers

Directions

Preheat oven to 275 degrees F (135 degrees C).

In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet.

Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.

King Ranch Chicken Casserole

This was full of flavor and Denver and I both gave it a two thumbs up! I have made several versions of this before, but this is my new favorite kind! I stole it from Southern Living February 2008 issue (including the picture!) Doesn't it just look like some cheesy mexican goodness!

Ingredients

3 Chicken breasts
2 1/2 to 3 tsp. salt
2 tablespoons butter
1 medium onion, chopped
1 medium-size green bell pepper, chopped
1 garlic clove, pressed
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
2 (10-oz.) cans diced tomatoes and green chiles, drained
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon Mexican-style chili powder
1/8 teaspoon red pepper
3 cups grated sharp Cheddar cheese
12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips


Preparation

1. Rinse chicken.

2. Place chicken and salt in a large Dutch oven with water to cover. Bring to a boil over medium-high heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth; cool 30 minutes. Remove and reserve 3/4 cup cooking liquid. Strain any remaining cooking liquid, and reserve for another use.

3. Preheat oven to 350°. Melt butter in a large skillet over medium-high heat. Add onion, and sauté 6 to 7 minutes or until tender. Add bell pepper and garlic, and sauté 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup, and next 5 ingredients. Cook, stirring occasionally, 8 minutes.

4. Skin and bone chicken; shred meat into bite-size pieces. Layer half of chicken in a lightly greased 13- x 9-inch baking dish. Top with half of soup mixture and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

5. Bake at 350° for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.



Hope you enjoy it as much as we did!