Chicken Rotel Casserole

Ingredients:
1 lbs boneless skinless chicken breasts
1 can Cream of Chicken Soup
1 can Rotel Tomatoes
1 lb (16 oz) Dry Noodles
2-3 Cups of Cheese (I use Velveeta or Cheddar)
Seasoning for Chicken: Chili Powder, Dried Cumin, Salt, Black Pepper, Italian Seasoning (dried herb mixture)

Directions:
Cook Noodles according to Package directions.
Season Chicken and “panfry” . (Make sure that the chicken is cooked completely!)
Let Chicken cool, and then cut into bite size pieces.
Drain Noodles and toss with a small amount of Italian Seasoning.
Place Noodles in a LARGE mixing bowl.
Add Chicken to the Mixing bowl.
Add the Rotel Tomatoes and Cream of Chicken Soup.
Mix well.
Add Cheese and mix until well blended.
Pour entire Mixture into a greased casserole dish and cover.
Bake in a preheated oven at 350 degrees for about 30 minutes (or until cheese is completely melted).

Serving Suggestions:
I usually serve this casserole with a green salad and Garlic Bread.
Enjoy!

Notes:
You can substitute the Cream of Chicken for Cream of Mushroom.
I use Boneless Skinless Chicken Breast Tenders for quick cooking and easy chopping!
This casserole is GREAT for company!
This meal is a little spicy so beware!

Taco Soup

I got this recipe off the internet after I tasted some that a coworker made. It was so good, I couldn’t wait to get the recipe from her... So I googled away and quickly found a version that sounded similar to hers. I made it for the family that weekend and it was an instant hit (even with my mom who doesn’t eat many vegetables).

I hope you enjoy it as much as we have!

Ingredients:
2 lbs. ground meat
1 can whole kernel corn
1 (small) can Mexi-Corn
1 can Mexican Stewed Tomatoes
1 can diced tomatoes
1 can Rotel tomatoes (we use the “original” ones but any would work)
3 cans of beans (I used one each of Black Beans, Pinto Beans, and Kidney Beans)
1 envelope of Taco Seasoning
1 envelope of Ranch Dressing Mix

Directions:
Season Ground Meat (I use a little chili powder, black pepper, and salt) and brown (sometimes I cut an onion up to add a little flavor to the meat... it isn’t really needed though). Once the meat is browned drain the grease.

Return the meat to the pot and dump in all of the remaining ingredients. Add about 2 cans (I use a bean can) of water... Mix well and bring to a boil. Reduce heat and let simmer for an hour to an hour and a half, stirring occasionally.

You can put everything into the crock-pot on the low setting for about 6 hours.

Serve:
Top with any Taco Toppings you like... Our Favorites are Sour Cream and Cheese.
Don’t forget the Tortilla Chips!!

*Note this recipe also freezes well*

Recipes in a Bottle (Introduction)

I wanted a place to be able to share some of our very favorite recipes. I am a working mother and a wife, so I know how important it is to have a nice meal for your family.
Some of these will be quick and easy, some will be old family favorites that seem to take all day. If you try any of them please let me know if you and your family enjoyed them and what changes you made to them (if any) ...