Menu Plan Monday for April 28

Last week of April already? Okay…my how the year is flying by. This week I’ve included a recipe for Chicken Taco Soup, sort of a variation on another recipe that I came up with. And I’ve included a link to a recipe for Cheesy Chicken w/ Pasta. Happy Meal Planning!

Monday- Grilled Ham, Turkey, and Cheese Sandwiches w/ french fries
Tuesday- Chicken Taco Soup w/ chips (recipe below)
Wednesday – Cheesy Chicken w/ Pasta & steamed veggies
Thursday – Leftover soup and fajitas
Friday – Lemon pepper porkchops, herb rice, and green beans
Saturday – Pizza
Sunday – eating out…I’m thinking Chinese

Chicken Taco Soup

A while back I decided to take a casserole recipe and change it up a bit to make a soup/stew. My husband loves the casserole and was very surprised and impressed by the soup. This is very tasty recipe for anyone who likes spicy food.

I must confess, I didn’t write down how much salsa I used in the soup. I believe I mixed in a cup and then added more without measuring, so I just made an estimate here. But my dad always lived by the rule that “a recipe is just a suggestion,” and I like that rule. The amount of salsa used for this recipe is really an issue of personal preference, so I think you can be your own judge.

2 cans cream of chicken soup
2 cans Tyson all white chicken breast (or 3-4 cooked chicken breasts, chopped)
1 1/4 cup chicken broth (or water)
1 tablespoon chilipowder
1 teaspoon garlic salt
3/4 to 1 3/4 cups of salsa (depending on your preference for spicy stuff, and on how thick you want the soup to be.)
2 cups cheese
1 can rotel tomatoes (optional)

Mix all ingredients together, heat to boiling, then lower the heat, stirring occasionally till the mixture is cooked through. Serve with chips, and top with cheese, sour cream, and/or salsa if desired.

Visit for other ideas and more info on MPM.


  1. Great menu! Thanks a bunch for the Taco soup recipe too, it sounds wonderful!

  2. PlanningQuen says

    What a creative twist you have made with the taco. Thanks for sharing the recipe.

  3. ValleyGirl says

    I have another bloggy friend who always plays “Menu Plan Monday” and, following her example, I recently created an 8-week menu. I was used to doing it week-by-week, but it’s so awesome to never have to think about what to eat anymore! (And it’s amazing how few repeats there are in those two months!)

    I’ve left open two spots each week for trying something new or cleaning out leftovers, so there’s still some flexibility and I can still enjoy being creative. What I’m looking forward to most is buying ALL the necessary non-perishables and frozen items in one huge shopping trip!!

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