Angie made baked potato soup. What makes this meal awesome is you use southern style hash browns, no peeling and chopping potatoes.
3 (14 ounce) cans chicken broth
1 (32 ounce) bag frozen southern style hash browns
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can cream of chicken soup
1 1/2 cups milk
1/2 lb Velveeta cheese
1 Tablespoon of Onion Powder
Toppings: chives, bacon bits, cheddar cheese
Bring chicken broth to a boil.
Add hash browns, bring to boil.
Add onion powder, soups (don’t dilute) and milk, bring to boil.
Add Cheese and Heat until cheese melts. At this point you can mash some of hash browns to get desired consistency.
Christina brought a us a new spin on chili. It was delicious, healthy and it’s another crockpot meal!
1 package of chicken breasts (~2.75 lbs)
1 carton of chicken broth (32 oz.)
2 packets of McCormick White Chicken Chili seasoning (Supposedly, the whole recipe hinges on this. I couldn’t find this so I just used regular chili seasoning)
1 small can of corn
1 medium can of pinto beans
2 small cans of diced green chilies (4 oz. each)
1/2 cup-1 cup of water (if you feel like it needs more liquid)
1.Trim the chicken
2.Add the chicken to the crock-pot
3.Drain the corn and beans and add to the crock pot
4.Add the chilies, broth, and water
5.Cook for about 4 hours on high or 6 on low
Notes: You can cook the chicken from frozen, but it will take longer to cook. You can leave on low for the whole day if you need to, but on high it cooks relatively fast.
I cooked it on low all day long (10 hours). When you’re ready to serve it, shred the chicken with 2 forks.
Serve with the usual chili toppings – sour cream, cheese, green onions, etc.
Jennifer brought one of the favorites of the night and even better it is a Crockpot meal!
Here is the recipe:
1 Pkg Cheese Tortellini
2 Cups of Fresh Spinach
1 Box of Chicken Broth
2 Cans of Italian Diced Tomatoes
1 Block of Low-fat Cream Cheese
Place all ingredients in crockpot. Cover and cook on low for 4 hours.
It really is feeling like fall down here in Texas. But anything below 80 degrees feels like fall to me. My son is still having football practice, so I am still cooking quick meals during the week. My go to recipe for a quick fall meal is chicken tortilla soup. I have combined two recipes to create this one. I like the version over at Recipe Box and The Pioneer Woman. It is especially fast if you have cooked chicken breast all ready prepared.
What you will need:
2 Boneless chicken breast or about 7 tenders
2 Tablespoons of Taco Seasoning
1 Tablespoon of Onion powder
1 Teaspoon of Garlic Powder
4 cups of water
4 Cubes of Chicken or Beef Bouillon, I used 2 each
1 Tablespoon of Chili Powder
1 Bay Leaf
2 Corn Tortillas torn in pieces
1 Can of Black Beans, drained
1 Can of Rotel
1/4 Cup chopped Cilantro
Garnishes: Sour Cream, Avocados, Tortilla Chips, Cheddar Cheese
Sprinkle your chicken breast or tenders with the taco seasoning. Bake 375 til juices run clear. I cook my frozen tenders for 30 minutes, if you are using chicken breast you will most likely have to cook those longer. Shred chicken into bite size pieces.
While your chicken is cooking in a large saucepan, (at least 3 quart or larger) mix the following: water, bouillion, onion powder, garlic powder, chili powder, bay leaf, torn tortillas, black beans, rotel, and cilantro. Cook on medium low for about 30 minutes, or until chicken is done cooking in the oven, stirring occasionally. Add the cooked chicken and simmer about 5 more minutes. Then laddle a heaping bowl, and garnish with desired toppings.
This is my favorite dinner. I could probably eat it everyday! I found this recipe in a Southern Living magazine about 5 years ago. I have made a few tweaks to the original recipe.
What you will need:
1 Tablespoon of Butter or Margarine
3 Cooked Chicken Breast (shredded)
2 Tablespoons of Onion Powder
1 Teaspoon of Garlic Powder
2 (14 ounce) Cans of Chicken Broth
3 Cubes of Chicken Bouillon
1 teaspoon of Ground Cumin
1/4 teaspoon red pepper
3 (16 ounce) Cans of Great Northern Beans, rinsed, drained and divided
1 (4.5) Can of Chopped Green Chilies
2 Tablespoons of All-Purpose Flour
1/2 Cup of Milk
1/2 Cup of Chopped Cilantro
Top with cheddar cheese, sour cream or green onions
Melt your butter in a dutch oven over medium high heat. Add your chopped chicken, onion and garlic powder. Stir and cook about 3 minutes. Next add the broth, bouillon, cumin and red pepper bring to a boil, reduce heat and simmer, stirring occasionally for 20 minutes.
Stir in green chilies and 2 cans of the white beans .
Mash the remaining can of beans in a small bowl. Whisk together the flour and milk and stir into the mashed beans. Add the mashed bean mixture into the chili, stir often. While simmering chop your cilantro. Add the cilantro and stir before serving. Serve with desired toppings.