"My husband, Nathan, and I really like Mexican food, and this is our favorite dish," writes Jenny Miller of Raleigh, North Carolina. "You can modify it to suit your taste, adding corn, rice or refried beans."
Our Deaconess Group uses this recipe when cooking for members of our congregation. It makes a huge batch, so it's ideal to freeze portions in microwave-safe containers. Then just thaw and reheat in the microwave for a filling meal. People who try this soup say it's the best they have ever tasted. —Stacey Christensen, West Valley City, Utah
This recipe is just so versatile. Look in your fridge for anything else you want to throw in, like red pepper, mushrooms, extra zucchini—you name it. And if you're a vegetarian, go ahead and leave out the chicken. —Stephanie Loaiza, Layton, Utah
"I developed this seasoned chicken mixture to reduce meal preparation time," writes Nancy Pease of Lafayette Hill, Pennsylvania. "It's handy to keep in the freezer for a head start on three different meals. No one realizes they come from the same beginnings,"
"This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time," suggests Debbi Smith of Crossett, Arkansas. "It makes a quick, comforting meal."