Preparation Time: 15 mins
Cook Time: 3 hrs 10 mins
Ready Time: 3 hrs 25 mins
heat olive oil in a large soup pot over medium heat; brown turkey, stirring often, until crumbly and no longer, pink, about 10 minutes. drain and discard any fat.
transfer turkey to a slow cooker and stir in diced tomatoes, pumpkin, chili beans, black beans, brown sugar, spice, and chili powder. set cooker to low, cover, and cook until pumpkin is tender and has started to break apart, at least 3 hours.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded monterey jack cheese (optional)
Recipe
in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
2 (10.5 ounce) cans condensed cream of chicken soup
2 cups heavy whipping cream
2 potatoes, cut into 1-inch cubes
1/2 onion, finely chopped
Recipe
Preparation Time: 20 mins
Cook Time: 40 mins
Ready Time: 1 hr
mix flour, eggs, milk, and salt together in a bowl, beating dough until it holds together. turn dough out onto a well-floured work surface, knead a few times until no longer sticky, and roll dough out about 1/2 inch thick. cut the dough into 1- to 1 1/2-inch squares.
bring a large pot of lightly salted water to a boil and gently drop the dumplings into the boiling water a few at a time, stirring to keep them from sticking. boil until all dumplings have risen to the top, 8 to 10 minutes. remove from water with a slotted spoon and transfer to a bowl.
bring chicken broth to a boil in a large soup pot and whisk in cream of chicken soup and cream until soup is smoothly combined. stir in potatoes, onion, and dumplings, reduce heat to medium-low, and simmer until dumplings and potatoes are tender and the soup is thickened, 25 to 40 minutes.
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup bacon ranch dressing
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup chopped onion, or to taste
2 tablespoons all-purpose flour
2 cups shredded cheddar cheese
1 cup herb-seasoned stuffing mix
1 tablespoon melted butter
Recipe
Preparation Time: 10 mins
Cook Time: 40 mins
Ready Time: 1 hr
preheat an oven to 350 degrees f (175 degrees c). prepare a 2 quart casserole dish with cooking spray.
place the frozen broccoli into a large saucepan and cover with water, and bring to a boil over high heat. when the water has come to a boil and the broccoli is no longer frozen, drain in a colander set in the sink.
while waiting for the broccoli to come to a boil, beat the cream cheese and eggs in a large bowl until smooth. add the condensed soup, ranch dressing, sour cream, mayonnaise, onion, and flour; mix well. stir in the drained broccoli along with the cheddar cheese until evenly mixed. pour into the prepared baking dish. toss the dry stuffing mix with the melted butter, and spread evenly over the top of the casserole.
bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 35 minutes. let stand 10 minutes before serving.
place chicken and whole onion into the bottom of a large pot. pour enough water over the chicken to cover completely. put peppercorns in a metal tea ball; add to the pot.
bring water to a boil, reduce heat to medium-low, and cook at a simmer until the chicken until no longer pink and is falling off the bone, 40 to 60 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).
remove chicken from the broth with a slotted spoon to a bowl; set aside to cool.
remove the onion and give it a squeeze to get as much of the flavor as possible. discard the onion.
stir carrots, parsnips, and celery into the broth; bring to a boil and cook vegetables until tender, 10 to 15 minutes. remove and discard peppercorns.
while the vegetables boil, bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain. divide between 6 soup bowls.
remove meat from chicken and discard bones. cut meat into bite-size chunks and stir into vegetable mixture with parsley. season with salt. ladle soup over noodles to serve.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
place the shredded potatoes in a cloth, and wring as much of the moisture out as possible. place the potatoes into a bowl, and stir in the onion soup mix, garlic, eggs, flour, cheddar cheese, salt, and pepper until well mixed.
heat the vegetable oil in a large skillet over medium heat until it shimmers, and drop the potato mixture by heaping tablespoons into the hot oil. press down on the patties to flatten them to about 1/3 inch thick. fry the patties until golden brown and crisp on the bottoms, 5 to 8 minutes, then flip and cook the other side until crisp and golden. remove the latkes to paper towels to drain, and serve hot, sprinkled with green onion and a small dollop of sour cream.
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
place the shredded potatoes in a cloth, and wring as much of the moisture out as possible. place the potatoes into a bowl, and stir in the onion soup mix, garlic, eggs, flour, cheddar cheese, salt, and pepper until well mixed.
heat the vegetable oil in a large skillet over medium heat until it shimmers, and drop the potato mixture by heaping tablespoons into the hot oil. press down on the patties to flatten them to about 1/3 inch thick. fry the patties until golden brown and crisp on the bottoms, 5 to 8 minutes, then flip and cook the other side until crisp and golden. remove the latkes to paper towels to drain, and serve hot, sprinkled with green onion and a small dollop of sour cream.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
preheat oven to 400 degrees f (200 degrees c).
lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded monterey jack cheese (optional)
Recipe
in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded monterey jack cheese (optional)
Recipe
in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.
place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
preheat oven to 400 degrees f (200 degrees c).
lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
preheat oven to 400 degrees f (200 degrees c).
lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
preheat oven to 400 degrees f (200 degrees c).
lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.
place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
preheat oven to 400 degrees f (200 degrees c).
lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
preheat oven to 400 degrees f (200 degrees c).
lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
preheat oven to 400 degrees f (200 degrees c).
lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded monterey jack cheese (optional)
Recipe
in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded monterey jack cheese (optional)
Recipe
in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 45 mins
preheat an oven to 350 degrees f (175 degrees c). prepare a large baking dish with cooking spray.
combine the hominy, mushroom soup, green chilies, and about half of the pepperjack cheese in a bowl; spread evenly into the bottom of the prepared baking dish. sprinkle the remaining pepperjack cheese over the top of the mixture.
bake in the preheated oven until the cheese is bubbling and beginning to brown, 30 to 35 minutes.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 45 mins
preheat an oven to 350 degrees f (175 degrees c). prepare a large baking dish with cooking spray.
combine the hominy, mushroom soup, green chilies, and about half of the pepperjack cheese in a bowl; spread evenly into the bottom of the prepared baking dish. sprinkle the remaining pepperjack cheese over the top of the mixture.
bake in the preheated oven until the cheese is bubbling and beginning to brown, 30 to 35 minutes.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
preheat oven to 400 degrees f (200 degrees c).
lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
preheat oven to 400 degrees f (200 degrees c).
lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded monterey jack cheese (optional)
Recipe
in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
heat water in a large pot over low heat. add kombu and cook until the mixture just begins to simmer. stir bonito flakes into kombu mixture until combined. remove pot from the heat and let dashi sit, uncovered, for 5 minutes. strain and set aside.
heat 3 1/2 cups dashi in a pot over medium heat. add tofu and wakame; stir to combine. remove 1 cup warmed dashi to a small bowl and whisk in miso paste. pour miso mixture back into the pot with remaining dashi. stir until warmed through. serve garnished with chopped green onions.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
2 skinless, boneless chicken breasts, cut into cubes
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded monterey jack cheese (optional)
Recipe
in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Recipe
Preparation Time: 10 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 10 mins
place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
cover, and cook for 5 to 6 hours on high. about 30 minutes before serving, place the torn biscuit dough in the slow cooker. cook until the dough is no longer raw in the center.
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.
