REVISED POST - ADDED RECIPE FOR CREAMY CHICKEN AND RICEHappy Friday, All!Boomama is hosting a soup-
tacular today, so I'm jumping right in. We LOVE soup around here. Lots of it. Beans and sausage, taco soup, tortilla soup, potato soup, as well as the two listed below. Our very favorite thing of all is chili, but I'm not sure if chili is really "soup", so here's a chicken recipe, as well.
Happy Cooking!
And be sure to check out all of the other recipes at
BooMama's Soup-tacular.
Quick Chicken and Noodles3 or 4 chicken breasts
2 cans Cream of Chicken soup
2 cans of milk
Cook in slow cooker all day, then take chicken out, shred, and return to sauce.
30 minutes before serving, add one package of frozen egg noodles.
Turkey ChiliNo one will ever guess this chili is made with ground turkey. And guess what? It's not only lower in fat - it's CHEAP! So give it a try.
4 lbs. ground turkey
1 onion, chopped (I use my Cuisinart - no one likes "pieces" of onion at my house)
2 bell peppers (again, Cuisinart)
4 cloves of garlic, minced
2 large cans of tomato puree
3 cans of chili beans (not drained)
1 can of corn (drained), or a couple of handfuls of frozen corn
1 pkg William's chili seasoning
1 T cumin
2 T chili powder
3 T parsley
2 T butter
2 t salt
3 T honey
Brown turkey in large stock pot while chopping the onion, pepper and mincing the garlic. Add vegetables to browned turkey. Mix in tomato puree, beans and corn. Add seasonings.
Simmer for an hour (or more) on low.
At our "house of many children" I serve this with
Fritos, grated cheese, and sour cream on top.
Enjoy the warmth!Here's a bonus recipe, for those who have asked. It's one of our favorites.
Creamy Chicken and Rice4 C cooked rice
1/2 C butter, divided
1/4 C flour
2 C milk
2 t chicken
bouillon granules
1/2-1t seasoned salt
1/2 t garlic powder
1/4 t pepper
4-5 cooked chicken breasts, shredded
12 oz. Velveeta
2 C sour cream
1/4 C cracker crumbs
Spread rice in a 9x13 pan. Melt 1/4 C butter, stir in flour. Add milk, bouillon, seasoned salt, garlic powder and pepper. Bring to a boil, cook and stir 2 minutes until thickened and bubbly. Reduce heat and add chicken, cheese and sour cream. Stir until melted. Pour over rice. Melt remaining butter, toss with cracker crumbs and sprinkle over casserole.
Bake uncovered at 425 for 10-15 minutes (I usually bake for longer - maybe 30-45) until heated through.