Chicken Taco Soup

2 tsps vegetable oil
2 lbs boneless skinless chicnken breasts cut into bite size pieces
1 1 oz packet taco seasoning mix
2 med green bell peppers diced
2 32 oz containers chicken broth
3 10 oz cans mild tomatoes and green chilies
2 cans pinto beans rinsed and drained
1 can corn with green and red bell peppers
2 c shredded sharp cheddar cheese

In a stockpot  heat veggie oil over med-high heat. Add chicken and taco seasoning, tossing to coat. cook, stirring frequently, for 5 mins or until browned. Stir in bell peppers and cook stirring often for 5 mins. Stir in broth and next 3 ingredients. Bring soup to a boil, reduce heat and simmer for 30 mins or until chicken is done. Remove from heat and stir in cheese.

Chicken and Wild Rice Casserole

2 boxes long grain and wild rice mix
1 1/4 lbs boneless skinless chicken breasts, cut into 1/2 in pieces
1 c chopped onion
1 tsp minced garlic
2 pkg frozen green beans w/ almonds thawed
1 can reduced fat cream of chicken soup
1 c reduced fat sour cream
1 tsp salt
1 tsp ground black pepper
1 tsp dried crushed rosemary
1/2 c shredded Parmesan cheese

Preheat oven to 350 degrees. Spray 2 qt baking dish with nonstick cooking spray. Prepare rice according to package directions. Spray a large skillet with cooking spray heat over medium heat. Add chicken, onion and garlic. Cook 6-8 mins or until chicken is done. Remove from heat, stir in cooked rice,green beans and next 5 ingredients. Spoon mixture into baking dish and sprinkle with cheese. Bake 30-40 mins or until heated through.

Ham Potato Casserole

1 pkg frozen hash browns
3 c cooked cubed ham
1 can cream of chicken soup
1 can cream of celery soup
1 pkg shredded cheddar cheese

In large bowl, combine hash browns, ham, chicken soup, celery soup, 1/3 c water and some salt and pepper. spoon into sprayed 9x13 dish. Bake covered at 350 for 40 mins. Remove from oven, uncover and sprinkle cheese over casserole. Bake another 5 mins.

Onion smothered Pork Chops

1 tbsp oil
6 pork chops
1 onion, chopped
2 tbsp butter
1 can cream of onion soup

Brown pork chops in oil and simmer 10 mins. Place pork chops in shallow baking pan. In same skillet, add butter and saute chopped onions. Add onion soup and 1/4 c water and stir well. Pour onion-soup mixture over pork chops. Cover and bake at 325 for 40 mins. Serve with brown rice.

Potato Beef Casserole

4 medium potatoes peeled and sliced
1 1/4 lbs lean ground beef, browned and drained
1 can cream of mushroom soup
1 can condensed vegetable beef soup
1/2 tsp salt and pepper

In large bowl combine all ingredients. transfer to greased 3 qt baking dish. Bake covered at 350 for 1 1/2 hrs or until potatoes are tender.

Oven fried Chicken

2/3 c fine dry breadcrumbs
1/3 c grated parm cheese
1/2 tsp garlic salt
6 check breast halves
1/4 c Italian salad dressing

In small bowl, combine breadcrumbs, cheese and garlic salt. Dip chicken in salad dressing, then dredge in crumb mixture. Place chicken in sprayed casserole dish. Bake uncovered at 350 for 50 mins.

Dijon Chicken in a Skillet

1/4 c prepared ranch salad dressing
1 tbsp dijon mustard
4 boneless, skinless chicken breast halves
2 tbsp butter
3 tbsp white whine or chicken broth

In bowl, combine salad dressing and mustard and set aside  In skillet cook chicken in butter and simmer for 10 to 15 mins. Add wine or broth and simmer another 20 mins. Whisk in mustard mixture, cook and stir until blended and heated through. Serve over instant long grain and wild rice.