Today I'm linking up to Kelly's Korner Blog's "Show Us Your Life" series. Today's topic is Main Dish Recipes. I'm fairly certain that the recipes I'm about to share are probably in most people's dinner rotations in the South, but I decided to go ahead and share them in case someone out there hasn't heard or tried one of these. Unfortunately, I don't have pictures of any of them and after typing these up, it's apparent that we eat a lot of chicken dishes in my house! If you don't have a blog and have a recipe that you think we'd like, I'd love for you to share it in the comments! I'm ALWAYS looking for and trying new recipes! A few of my favorite places to look for recipes are: Tasty Kitchen, Our Best Bites, Skinny Taste (Weight Watchers recipes), Picky Palate, and Southern Plate. If you have any recipe sites you love, please share those as well!

4 chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
2 cups grated cheese
8 corn tortillas
1 cup chicken broth

Boil chicken. Shred. Mix soups and Rotel. Tear tortillas into small pieces. In a casserole dish, layer tortillas, chicken soup mixture, and then shredded cheese. Bake at 300 degrees for 1 hour.

8 small boneless, skinless chicken breasts
8 slices of Swiss cheese
1 can of cream of chicken soup
1/4 cup water
1 cup Stove Top stuffing mix

Lay chicken breasts in bottom of casserole dish. Put cheese on top. Combine soup and water and spoon over top of cheese (may not need all of it...I usually do a thinner layer and don't use it all). Sprinkle dry stuffing mix (with its seasoning) on top. Bake at 350 degrees for 45 minutes or until chicken is done.


CHICKEN CRESCENTS

1 large can of diced chicken (or 2 to 3 chicken breasts, boiled and shredded)
Shredded cheese
1 can crescent rolls (8 count)
1 can cream of chicken soup
1/2 cup water or 1 cup chicken broth

Lay crescent rolls out flat and roll 1/8 of chicken and some shredded cheese up into each one. Put 1 tablespoon grated cheese on top of chicken. Place 8 rolled crescents in casserole dish. Mix soup and water or broth together. Pour around rolls; do not pour on top!! Bake at 350-400 degrees until rolls are brown.


CHICKEN ON THE RITZ

3-4 chicken breasts
Ritz crackers
butter, melted
Shredded cheese
16 oz. sour cream
1 can of cream of chicken soup

Crush Ritz crackers into a little melted butter and press into bottom of casserole dish. (You want just enough butter to be able to make the crumbs stick together.) Boil chicken. Shred and lay over crushed crackers. Cover chicken with shredded cheese. Mix sour cream with cream of chicken soup and pour over cheese. Crush more Ritz and put on top. Bake at 350 degrees until heated through. (You can also add broccoli to this. You would add it in after the chicken layer.)


CROCKPOT TACO SOUP

2 cans of kidney beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can Rotel
1 packet taco seasoning
1 packet ranch dressing mix
1 lb. ground beef
shredded cheese and sour cream for embellishment

Brown meat, drain, and add to crockpot stoneware insert. Sprinkle seasoning packets on top of meat. Drain and rinse beans and add. Add UNdrained cans of corn and tomato. Stir. Cover and cook on low 8-10 hours or high 4-5 hours. Serve with cheese and sour cream, as well as corn chips or cornbread!


CHICKEN ENCHILADAS

(This recipe came from my friend, Amanda)

3-4 chicken breasts, boiled and shredded (save broth)
2 cans of cream of chicken soup
1 can of chopped green chiles (drained)
1 8 oz. sour cream
1 pkg. flour or corn tortillas (I use corn; they are great!)
shredded cheese
1 can green enchilada sauce

Boil chicken, shred and mix together in large bowl with cream of chicken, green chiles, sour cream, and 1/2 can enchilada sauce. Bring chicken broth to boil. Place tortillas (1 at a time) in broth. Spoon chicken mixture on tortillas and roll. Place in casserole dish and cover with remaining chicken mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350 degrees for 20 minutes or until done.
WE LOVE THESE and they are GREAT as leftovers too!!

POPPYSEED CHICKEN

2-3 chicken breasts, boiled and cut up
16 oz. sour cream
2 cans cream of chicken
2 tbsp. of poppyseed
Ritz crackers

Mix chicken, sour cream, cream of chicken and poppyseed in large bowl. Put in casserole dish and cover with crushed Ritz crackers. Bake at 350 degrees for 20-30 minutes.

MEXICAN CHICKEN DORITO CASSEROLE

1 lb. of boneless, skinless chicken breast
Doritos (enough to cover bottom of dish)
1 can cream of mushroom soup
1 can Rotel with green chiles
shredded cheese

Preheat oven to 350 degrees. Boil chicken on high until done. Cut into small chunks. Crush Doritos and cover bottom of casserole dish with them. Put chicken on top of Doritos. Mix cream of mushroom and Rotel in small bowl. Pour over chicken. Cover with shredded cheese. Bake until cheese is melted.

8 oz. uncooked fettucine

1/2 cup butter or margarine

1/2 cup whipping cream or evaporated fat-free milk (for healthier version)

3/4 cup Parmesan cheese (I use the kind in the can)

1/2 tsp. salt

1/8 tsp. black pepper

In large sauce pot, cook fettucine as directed on package. While fettucine is cooking, in a saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper. Drain fettucine; return to sauce pot. Pour sauce over warm fettucine; stir until fettucine is well coated. (I've tried many alfredo recipes over the years, but Matt and I both agree that this one is the best.)

1 box Uncle Ben's Wild Rice Mix (prepared, as directed on box)

1 can Cream of Potato condensed soup

8 oz. Velvetta cheese (cubed)

1 cup water

2 cups milk

1 tbsp. butter

5 strips bacon, cooked and crumbled

Prepare wild rice mix as directed on box. When rice is almost done, put cream of potato, milk, water and butter in a pot. Heat until hot, butter is melted and it is mixed together good. Add cheese, stirring frequently until it is melted. Add rice. Let stand for a few minutes until it thickens a little. Serve with bacon crumbles on top.

Be sure to check out all the other blogs that are sharing their main dish recipes today over at Kelly's Korner Blog.