Chicken Taco Soup

Ingredients:

4 - large chicken breasts
1/2 gallon salsa (I use Pace Picante)
1 - 40oz can chicken broth
2 - cans slightly drained corn
2 - cans kidney beans
1 - small can chopped olives
1 - small can green chiles (drained)
1 - pkg taco seasoning
Salt & Pepper to taste

Directions:

Clean and trim chicken breasts. Combine chicken and salsa in crockpot and cook on low for 3-4 hours. Remove chicken and add remaining ingredients. Shred chicken and add to mixture. Allow to cook until warmed all the way through. Serve with shredded cheese, sour cream, salsa, guacamole, and tortilla chips.

Creamy Chicken Pasta

Easy, flavor-packed recipe for the entire family!

Ingredients:

3-4 Large Chicken Breasts, cleaned and cut into strips
1/2 cup butter
2 pkgs dry italian-style dressing mix
1 cup chicken broth
2 cans condensed golden mushroom soup
8 oz cream cheese, softened
2 Tbsp butter
1 tsp minced garlic
1 lb pasta of choice (I prefer penne)

Directions:

Preheat oven to 325 degrees. Saute 2 Tbsp butter with minced garlic until melted and slightly browned. Pour into bottom of baking dish. Place pre-sliced chicken strips on bottom of dish, stacking if necessary. Bake for 10 minutes, turn chicken pieces, and bake an additional 10 minutes. In the meantime, melt 1/2 cup butter in saucepan over low heat. Stir in dressing mix. Blend in broth and mushroom soup. Mix in cream cheese and stir until smooth. Heat through, but do not bring to a boil. Pour over chicken, evenly coating, and bake an additional 20 minutes. Bring pot of water to a boil and cook pasta as directed on package. Mix all together or serve seperately. Would also be great over rice!