Almost Homemade Chicken and Noodles

This recipe I came across while blog hopping and just had to try it because it was almost unbelievable at how easy it was and just how few ingredients there were. It was an instant hit with both Dave and myself! It is really a keeper! Thanks Becky B for this great recipe!

Almost Homemade Chicken and Noodles

1 14.5 oz can chicken broth
1 10.5 oz can cream of chicken soup
1 4.5 oz can chicken breast
1 16 oz bag Reames frozen homestyle noodles
1 carrot, shredded
1/2 tsp garlic powder
1 tbsp dried minced onion
2 tsp dried parsley
salt and pepper to taste

In a large pot mix together broth and soup.
Drain chicken breast, shred with a fork and
add to pot. Add the rest of the ingredients except
for the noodles and bring to a boil. Add noodles
and simmer until noodles are tender, about 15
mins.
Yields 8 1 cup servings

This is Weight Watcher friendly and 1 cup is
equal to 5 points!

When I made this I did add another can of chicken
broth as my noodles soaked up a lot of the juice but
I guessed at the amount of noodles since I had a
larger bag of noodles than needed.

Best Noodle Soup Ever

Once again my friend Jo comes through with an AWESOME and easy recipe! She said she got this from Mr. Food and it really is good!

Best Noodle Soup Ever

8 c chicken broth
1 tbsp. soy sauce
1 c sliced fresh mushroom
1 8 oz sliced water chestnut
1 carrot, peeled & shredded
1/2 uncooked spaghetti, break into thirds
Cooked diced chicken, as much as you want
1 c fresh snow peas
2 green onions, sliced

In a pot add the broth, soy sauce, mushrooms
water chestnuts and carrots and bring to a boil.
Add spaghetti, chicken & snow peas co0k 8 mins. Garnish with green
onions

Chicken Pot Pie

This is the easiest and best pot pie that I have ever made! My Friend Jo shared this recipe with me and it really is a keeper!

Chicken Pot Pie
Filling:
1/3 c melted butter
1/3 c flour
chopped onions, however many you like
Saute onions in butter and add flour
cook for a couple of minutes. Add in:
3 chicken bouillon cubes
1 3/4 c water
2/3 c milk
Salt and pepper to taste
Whisk until thick and creamy. Stir in
2 chicken breasts, cubed
1 bag frozen vegetables
Put into a thawed pie shell. Top with
second thawed pie shell pressing the
edges together. Bake for 30-35 mins
at 425 degrees.

* I added minced garlic when I
added the onions.

Zuppa Toscana

My friend Anita made this soup for a bunch of us for coming to her Pampered Chef party. She makes the BEST homemade bread and she served some of that with this soup. I hope you will try this and I am told that it is even better than the stuff Olive Garden makes!!

Zuppa Toscana

1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced onion
4 tbsp bacon pieces
2 tsp garlic puree
10 c water
5 chicken bouillon cubes
1 c heavy cream
1 lb sliced russet potatoes (about 3 large)
Bunch of Kale

Saute sausage and crushed red pepper in a large pot. Drain excess fat. Refrigerate while preparing other ingredients.
In the same pan, saute bacon , onion and garlic over low -med heat (about 15 mins until soft).
Add chicken bouillon and water to the pot and heat until it starts to boil.
Add sliced potatoes and cook just until soft, about 30 mins
Add heavy cream, cook till thoroughly heated. Stir in sausage and kale and heat through.

Yields 6-8 servings

Crispy Caramel Treats

Here's a great snack that's easy to make!

Crispy Caramel Treats

3 tbsp butter
2 1/2 c. mini marshmallows
2 c broken pretzel sticks
12 Kraft caramels
1 tbsp water
2 tbsp peanut butter

Melt butter over low heat, add marshmallows. Stir until melted. Remove from heat. Add pretzels and mix lightly. Drop by rounded tbsp onto greased sheet pan. Melt caramels with water, add peanut butter and drizzle over treats.

Ranch Cole Slaw

Are you looking for something different to serve as side dish? My friend Shannon gave me this recipe and it goes GREAT with BBQ pork sandwiches. Try this and I bet it will be your family's new favorite.

Ranch Cole Slaw

3 c Cole slaw mix
1/4 c Mexicorn, drained
1 jalapeno, seeded and chopped
2 tbsp red onion, chopped
1 tsp cilantro, minced
1/2 c cheddar cheese, shredded
1/2 c ranch dressing
1 1/2 tsp lime juice
1/2 tsp ground cumin

In a large bowl combine the first 6 ingredients. In a
small bowl, whisk the salad dressing, lime juice and
cumin. Pour over the coleslaw and toss to coat.
Refrigerate.

Yields 6 servings.

Ship Wreck Casserole

Many years ago my mom was in the hospital and was served this for dinner. She loved it so much that she asked if the cook would give her the recipe! Now most people HATE hospital food but not my mom, she always said it tastes better when someone else does the cooking! ha ha ha I have to agree but not hospital food! I am sure you learned along the way that "Mom is ALWAYS right" and this is not exception, this recipe is GREAT!

Ship Wreck Casserole

1/2 bag shredded hash brown potatoes, frozen
1 lb hamburger
1/2 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz sour cream
1/2 lb American or cheddar cheese, shredded
Mix together:
4 c cornflakes
1/4 c melted butter

Brown hamburger and onions, drain off grease. In a separate bowl, mix together sour cream, soups and cheese. Combine potatoes with hamburger and onions mix together. Grease a 9x13 pan and put hamburger, potato mixture in pan. Cover with sour cream and soup mixture. Top with cornflake mixture and bake 3o mins at 350 degrees.