Enchilada Dip

enchilada dip
1 pound boneless skinless chicken breasts
{I used my canned chicken}
1 can Cream of Chicken soup
1-8oz. carton of sour cream

1-8oz. package shredded cheddar cheese
1-4 oz. can diced green chiles
1 jalapeno pepper finely diced (optional)
1/2 onion
1/2 tsp. salt
1/4 tsp. pepper


Cook and shred chicken. Mix soup, sour cream, cheese, chili peppers, jalapeno, onion, salt, and pepper. Add shredded chicken.
Bake uncover in 2-3 quart casserole dish for 30 minutes @ 350 or until edges are golden brown and center is hot. (I always double the recipe and bake in a 9x13 pan.)
Serve with tortilla chips.

{this is perfect for the summer...sitting outside snacking on some chips and dip. the whole family loves this}

Cheesy Zucchini Soup

It's fall and I had to share one of my favorite fall soup recipes! I always hesitate to tell people the name because it doesn't do this soup justice! It is yummy, and easy. Try it, I promise you'll love it! I'm making it for dinner tonight so I'll add a picture tomorrow!

- Put following in large pan over medium heat and saute until almost tender. Don't saute too much, you don't want the the zucchini to get mushy! Better when it's crunchy!

2 medium zucchini, chopped

1 small onion, finely chopped

1 tsp. dried basil (or 1 Tbs. fresh, chopped)

2 Tbs. fresh minced parsley (or 1 Tbs. dried)

1/3 cup butter

- Stir in:

1/3 cup flour

1 tsp. salt

1/4 tsp pepper

-Add gradually:

3 c. water

3. chicken bouillon cubes

- Bring to a boil stirring constantly. Remove from heat when it comes to a boil and add:

2 medium chopped tomatoes

1 14.5 oz. can of diced tomatoes

1 12 oz. can of evaporated milk

1 10-14oz. pkg. of frozen white corn

- Return to stove and reduce heat. Simmer 5 minutes and add cheeses:

1/4 cup fresh grated parmesan

2 cups shredded cheddar cheese