Ingredients
- Servings: 8
- 2 quarts water
- 8 skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons dried parsley
- 1 tablespoon onion powder
- 5 cubes chicken bouillon
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 (16 ounce) jar chunky salsa
- 2 (14.5 ounce) cans peeled and diced tomatoes
- 1 (14.5 ounce) can whole peeled tomatoes
- 1 (10.75 ounce) can condensed tomato soup
- 3 tablespoons chili powder
- 1 (15 ounce) can whole kernel corn, drained
- 2 (16 ounce) cans chili beans, undrained
- 1 (8 ounce) container sour cream
Recipe
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.
Ingredients
- Servings: 8
- 3 1/2 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 3 1/4 cups water
- 2 tablespoons chicken bouillon granules
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
- combine the potatoes, celery, onion, ham and water in a stockpot. bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. stir in the chicken bouillon, salt and pepper.
- in a separate saucepan, melt butter over medium-low heat. whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. slowly stir in milk as not to allow lumps to form until all of the milk has been added. continue stirring over medium-low heat until thick, 4 to 5 minutes.
- stir the milk mixture into the stockpot, and cook soup until heated through. serve immediately.
Ingredients
- Servings: 4
- 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.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 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.
Ingredients
- Servings: 6
- 1/2 cup chopped onion
- 1 pint sour cream
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 cups shredded cheddar cheese
- salt and pepper to taste
- 1 (2 pound) package frozen hash brown potatoes, thawed
- 2 cups crushed potato chips
- 1/2 cup melted butter
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
- preheat oven to 350 degrees f (175 degrees c).
- in a large mixing bowl combine onion, sour cream, soup, cheese, salt and pepper. press the excess water out of the hash browns and then add them to the soup mixture and mix well. transfer to a 9x12 inch casserole dish. sprinkle potato chips on top, then drizzle with butter.
- bake in preheated oven for 45 minutes to 1 hour, until golden brown.
Ingredients
- Servings: 8
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 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.
Ingredients
- Servings: 8
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
- combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
- bake for 20 to 25 minutes in the preheated oven, or until done.
