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Thursday, April 8, 2010

Chicken Taco Soup by Jennifer Carter

1 can chili beans
1 can black beans
1 can corn, drained
1 can tomato sauce
2 cans Rotel
1 pkg. taco seasoning
1 pkg. ranch dressing ix
3 chicken breasts
Optional: shredded cheese, sour cream, tortilla chips

Combine first 7 ingredients in crockpot. Place chicken breasts in mixture and press down until completely covered. Cook on high for 5 hours. Remove chicken and shred with a fork. Return chicken to soup and cook for another hour. Chicken broth may be added to taste, if desired. Serve over crushed tortilla chips and top with sour cream and cheese.

**This recipe is from a friend at church. It doesn't get any easier than this!

Zucchini Casserole by Tara Thompson

6 c zucchini, sliced thin (about 3 zucchini)
1 can cream of chicken soup
1 small container sour cream
1 cup carrots, shredded
1/4 cup onion, chopped
1/2 cup butter, melted
1 pkg. Stove Top

Boil zucchini 5 minutes in salted water. Drain. Combine soup and sour cream and stir into zucchini. Mix in carrots and onion. In separate bowl, combine butter and dressing. Place half of dressing into greased baking dish. Pour zucchini mix on top and then add remaining dressing. Bake at 350 for 25 minutes.

**I got this recipe from the Lawrence County Record cookbook. Excellent side dish! I didn't layer it - just put all the dressing on top.

Delaware Chicken Divan by Debbie Bussman

2 pkg. frozen broccoli cuts (lightly steamed)
1 1/2 c. cooked chicken cut in pieces

1 can cream of chicken soup
1/2 c. margarine
2 T lemon juice
2 T chicken broth
1/4 c. parmesan cheese

Arrange broccoli on bottom of buttered casserole dish. Sprinkle chicken over broccoli. Combine sauce ingredients and spoon over top. Bake uncovered at 350 for 30 minutes.

**I was given this recipe at a wedding shower....just now trying it 18 years later! It is very yummy. You could also stir the whole thing together and bake it instead of layering.