Creamy Chicken Noodle Soup

This is a recipe that my Grandma shared with the rest of us. 

 It is a 10 for sure, it has become a family fav!

What you will need:

chicken-cooked and diced or shredded

1 can cream of chicken soup

2 cans chicken noodle soup

1 cab evaporated milk

3 carrots cut up small

4 cans chicken broth or water

1 package noodles 8 oz

1 onion chopped

8 oz cream cheese (optional)

Just add everything to your pot, and let slowly heat up so you don't burn it.  Just keep stirring occasionally until you have reached your desired thickness, and then serve.

*Sometimes I just used minced onions instead of fresh onions, and don't always add carrots.  I also like to use the good noodles you find in the freezer section.  They just seem more homemade.  Costco also sales a big bag of homemade type noodles that are yummy too.  I often don't add the cream cheese to try to make it a little healthy:0) Enjoy!

Swiss Chicken

What You Will Need:

8 boneless, skinless chicken breasts
8 slices of Swiss cheese
2 cans cream of chicken soup
1/4 cup water
1 box chicken stuffing

Butter 9X13 inch pan.  Place chicken in pan and top with cheese.  Pour the soup mixed with water over the chicken.  Cover top with stuffing.  Drizzle 1 cube melted butter on top of stuffing.  Bake @ 350F for 1 hour uncovered.

This is one of my favorite chicken recipes that I have.  I hope you enjoy it as much as my family does!

Cafe Rio Chicken

1 small bottle Zesty Italian salad dressing
1 Tbsp chili powder
1 Tbsp cumin
3 cloves minced garlic
5 lbs. boneless, skinless chicken breasts


Roast all ingredients in crock pot on low for 4 hours. Shred or cut chicken, roast for an additional hour.

Chicken Roll Ups

chicken (can put in as little or as much chicken as you like)

1 pkg. crescent rolls

1 pkg. cream cheese ( can use low fat)

1 sm. can chopped olives

1 sm. can green chilies

1. Follow the instructions on the crescent roll package to preheat the oven.

2. Cook the chicken (you can either boil or grill) and chop up into pieces.

3. Soften the cream cheese and add to a bowl with olives, green chilies, and chicken. Roll out the crescent roll dough. Place some of the cream cheese filling in the center, and roll into crescent shape. Place on cookie sheet and back according to the instructions on the crescent roll package.

These are really yummy and originally came from a recipe one of my best friends shared with me. My sister and I have made a few alterations to it, but they are definitely worth a try!

Hawaiian Haystacks

Start to Finish: about 30 minutes

2 cans cream of chicken soup
1 cup chicken broth
2 cups cooked, chopped, chicken
4 cups cooked rice
1 can chow mein noodles
3 med tomatoes, diced
1 (20 oz) can pineapple tidbits, drained
1 cup grated cheese
1/2 cup coconut
1 can sliced olives, drained

Combine soup and broth in a sauce pan to make gravy.  Stir to blend and add the chicken and heat to almost boiling.  Prepare all the toppings, and cook the rice.   Serve gravy over rice, and add toppings as desired.  Enjoy!

This is a really good but quick recipe for Hawaiian Haystacks.  When at home I like to grill my chicken so that it tastes really good, versus boiling it.  You can prepare it however you want though.  I've made this a lot camping as well, and it's just as yummy there.  I hope you like it!

Mexican Lasagna

Prep Time: 40 min

Start to Finish: 1 hr 10 min
Makes: 8 servings
300 calories per serving

1 lb boneless, skinless, chicken breasts cut into strips
1 large onion, halved and cut into thin wedges
1 large clove garlic, finely chopped
2 cups (16 oz) fat-free ricotta cheese
1 cup (8 oz) reduced-fat sour cream
1 can (4 oz) chopped green chilies
1/2 cup chopped, fresh cilantro (if desired)
2 teaspoons ground cumin
1/8 teaspoon salt
2 cups salsa
8 corn tortillas (6-inch in diameter), cut in half
1 1/4 cups shredded low fat Monterey Jack cheese (5 oz)



1. Heat oven to 350F. Spray 13X9 inch rectangular baking dish with cooking spray.

2. Spray large skillet with cooking spray; heat over medium heat. Add chicken; cook and stir 5 minutes or until no longer peak. Remove to medium bowl. Wipe skillet clean with paper towel. Spray with cooking spray. Heat over medium heat. Add onion and garlic. Cover and cook, stirring occasionally, 7 to 8 minutes or until lightly browned. Add to chicken bowl.

3. In another medium bowl, stir together ricotta, sour cream, green chilies, cilantro, cumin and salt.

4. Spread 1 cup of the salsa across the bottom of prepared baking dish. Arrange half of the tortillas evenly over salsa. Spread half of the ricotta mixture over tortillas. Top with half of the chicken mixture. Top with 1 cup of salsa and 1/2 cup of cheese. Repeat layering with remaining tortillas, ricotta mixture, and chicken mixture. Sprinkle with remaining salsa and 3/4 cup of cheese.

5. Bake 30 minutes or until heated through. Loosely cover with foil if the cheese brown too quickly.

Ryan and I both really like this one. It is one of my new favorites, especially for low calorie.  I have used reduced fat-free flour tortillas instead of corn, and I also have just put in a little bit of cilantro flake seasoning.

Chicken Parmesan with Linguine

Prep Time: 10 minutes
Start to Finish: 30 minutes
Makes: 5 servings
Calories: 340
From: Eat Better America

1/2 cup Fiber One original bran cereal
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt
1 egg white
2 tablespoons fat-free milk
1 lb boneless, skinless, chicken breast, cut into 1-inch thick strips
1 tablespoon canola or olive oil
6 oz uncooked whole grain or regular linguine
2 cups garden vegetable pasta sauce
Chopped fresh parsley if desired

1. Heat oven to 400F. Line pan with foil; spray foil with cooking spray. Place cereal in resealable food storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).

2. In shallow bowl, mix cereal, cheese, Italian seasoning, and garlic salt. In another shallow bowl, mix egg white and milk until blended. Dip chicken pieces into egg white mixture, then coat well in cereal mixture; place in pan. Drizzle oil over chicken.

3. Bake 15 to 20 minutes or until crisp and chicken is no longer pink in the center.

4. Meanwhile, cook linguine as directed on package; drain. In saucepan, heat the pasta sauce over medium heat until hot.

5. Place drained linguine on serving platter; top with pasta sauce and chicken. Sprinkle with parsley.

This one Ryan gave an 8 1/2.  I really liked it as well.  It was much better than I thought it would be.  Enjoy!

Caribbean Chicken and Pineapple Salsa

Prep Time: 15 min
Start to Finish: 30 min
Makes: 4 servings
From eatbetteramerica.com

Chicken
1 1/4 cups Fiber One original bran cereal
2 teaspoons jerk seasoning (dry)
4 boneless, skinless chicken breast (about 1 1/4lb)
1/2 cup buttermilk
2 teaspoons Dijon mustard
1/2 teaspoon red pepper sauce

Pineapple Salsa
1 can (8 oz) crushed pineapple in juice, undrained
1/4 cup chopped red bell pepper
1/4 cup chopped apricots or papaya, if desired
1 tablespoon chopped fresh cilantro
1 teaspoon sugar
1 teaspoon lemon juice

1. Heat oven to 400F. Spray cookie sheet with cooking spray. Place cereal in resealable food storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or crush in food processor). Place cereal in shallow dish. Stir in jerk seasoning.

2. In large food storage plastic bag, place chicken, buttermilk, mustard, and pepper sauce. Seal bag; shake well. Remover chicken from bag; coat with cereal mixture. Place on cookie sheet.

3. Bake 14 to 16 minutes or until the juice of chicken is clear when center of the thickest part is cut (170F). Meanwhile, mix salsa ingredients. Cover; refrigerate until serving time. Serve with chicken.

1 serving: 300 calories


I told Ryan to rate this from a 1 to 10, 1 being the worst and 10 the best. He gave it a 8 or 9. I thought it was about a 7, but he really enjoyed it. It was pretty good. I had forgot to get jerk seasoning (Walmart was out when I did my monthly shopping), so I used a Chipotle Pepper chicken mix that I had instead. It worked great. I also already had course grained mustard so I used that instead of using Dijon. This one was a keeper though, and we will use it again!