Simple Taco Casserole

This dish does not look very delicious but it sure was. Mike put some on a taco shell and it was good that way too.

2 pounds chicken breast or tenderloin

(I used ground beef instead of chicken because we had a lot of chicken this week)

1 16oz can refried beans

1 16oz can red beans

1 16oz can corn (drained)

2 cup shredded cheddar cheese

1 cup salsa

1/2 package taco seasoning.

Cook your meat and set aside. Mix refried beans, red beans, corn, salsa, 1 cup of shredded cheese and taco seasoning in a pan. Heat until cheese is melted. Preheat oven to 350 degrees. 

Place your meat on bottom of baking dish and cover with the bean mixture. Sprinkle remaining cheese over top.  Bake at 350 for 20-30 minutes.  

One dish Chicken, Vegetable, Rice Bake

This dish was very easy to put together and was really good.

10 3/4 oz cream of mushroom soup 

1 cup water
6 oz seasoned, wild rice mix)
16 oz mixed veggies of your choice
1 cup shredded cheddar cheese
6 boneless skinless chicken breast halves
paprika

Preheat oven to 375 degrees.  Mix soup, water, rice, seasoning mix, vegetables and half the cheese in baking dish. Top with chicken. Sprinkle with paprika. Cover and bake at 375 degrees for 1 hour.  Top with remaining cheese.

Creamy Italian Chicken Crock Pot Freezer Meal

Back for another freezer meal.  If you're not going to freeze it all you have to do is dump all the ingredients into the crock pot. If you are going to freeze it, just dump all ingredients into a freezer bag and freeze. On cooking day just thaw it out and pour it into crock pot. Super easy!

4-6 chicken breasts

8 ounces cream cheese

1 can cream of chicken soup

1 packet italian dressing powder mix

Dump all ingredients into crock pot and cook on low for 4-6 hours.

Cheesy Chicken Rolls

Wow! Where has the time gone?!  It seems like a few weeks ago I had so much time and now I barely have enough.  I do have several recipes to share in the next week and hope to be back to regular blogging starting Monday.

This recipe was quick to put together and was really delicious too!

1 (8 ounce) can refrigerated crescent roll dough

4 slices processed American cheese, cut in half

4 cups cooked, boneless chicken breast halves, shredded

(I used chicken tenderloins and didn't shred them and they worked perfectly)

1 (10.5 ounce) can condensed cream of chicken soup

1 cup milk

1 cup shredded Cheddar cheese

Preheat oven to 375 degrees.  Unroll a triangle of crescent roll and place a half of cheese and chicken on large end. Roll it up and place in a baking dish. Repeat for all crescents. 

In a small bowl combine soup, milk and cheddar cheese. Pour oven chicken crescents. 

Bake at 375 for 12-15 minutes.

* I had to bake this for nearly 30 minutes to make sure the crescents were cooked completely. I read some comments on the original recipe and almost all of them suggested cooking the crescents and heating the milk, soup, cheese mix in a pot on the stove and then pouring it over top after crescents are cooked. That seems like a much better method and would make your cooking time only 12-15 minutes instead of the 25-30 that I did*