Chicken A La Charlie

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 8 -10 chicken pieces
• 1 teaspoon garlic powder
• 3/4 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 1/2 cup chopped brown onion
• 1/2 cup fresh sliced mushrooms
• 1 cup sour cream
• 1 (10 ounce) can cream of mushroom soup
• 1 (10 ounce) can cream of chicken soup
• 3/4 cup dry wine (no chardonnay)

Recipe

• 1 place chicken in oblong pan and sprinkle with garlic powder, poultry seasoning and pepper.
• 2 in large bowl blend soups and sour cream with wire whisk.
• 3 add wine slowly until blended, pour over chicken and bake 50 minutes.
• 4 remove chicken and stir in onions and mushrooms.
• 5 return to oven and bake an additional 25 minutes. serve over your favorite rice or noodles.

Beer Cheese Soup

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter or 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 celery ribs, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon worcestershire sauce (or to taste)
• 1 teaspoon tabasco sauce (or to taste)
• 2 cups chicken broth or 2 cups water
• 2 cups beer
• 1/4 cup flour
• 1/4 cup butter
• 2 cups half-and-half
• 4 cups shredded cheddar cheese (i prefer sharp)
• 1 teaspoon dijon mustard (or to taste)
• salt
• pepper
• 2 cups popped popcorn or 2 cups croutons

Recipe

• 1 in a big pot over med-high heat, combine the butter or oil, onion, celery, carrots, and garlic; saute 5 minutes.
• 2 add in worcestershire sauce, tabasco, broth, and beer; bring to a boil; then decrease heat to medium; simmer 15 minutes.
• 3 in a saucepan over medium-high heat, combine the flour and butter; cook, stirring constantly, until roux is smooth and bubbly.
• 4 decrease heat to medium; slowly whisk in half-and-half; keep stirring until mixture thickens and half-and-half is hot.
• 5 remove from heat; add cheese, stirring until melted.
• 6 whisk cheese mixture into beer broth mixture; add mustard, salt, and pepper; simmer without boiling 10 minutes, stirring often; taste and adjust seasonings as desired.
• 7 ladle into soup mugs; garnish with popcorn or croutons.

Chicken Enchiladas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon butter
• 1/2 cup green onion (chopped)
• 1/2 teaspoon garlic powder
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups chicken breasts (cooked and chopped)
• 1 cup shredded cheddar cheese, divided (plus extra for topping the dish!)
• 6 (12 inch) flour tortillas
• 1/4 cup milk
• 1 (12 ounce) can enchilada sauce

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a medium saucepan over medium heat, melt the butter and saute the green onion until tender. add the garlic powder, 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.
• 3 fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
• 4 return the 3/4 mixture to saucepan and mix with the milk and the other 1/2 cup of cheese.spoon over the rolled tortillas, pour can of enchilada sauce all over it and then top with cheese. bake in preheated oven for 30 minutes, or until cheese is bubbly.

Chicken A La King

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3 boneless skinless chicken breasts
• 2 cups diced onions
• 1 cup diced green pepper
• 1 cup diced red pepper
• 2 (10 ounce) cans cream of chicken soup
• 1 cup milk
• 3 cups frozen mixed vegetables (peas, carrots etc.)
• 2 cloves garlic, minced
• 2 tablespoons olive oil

Recipe

• 1 cut up chicken into bite size pieces.
• 2 heat 1 tbsp of oil in a large skillet on medium high heat.
• 3 add chicken and stir fry until no longer pink.
• 4 remove from skillet and set it aside.
• 5 add 1 tbsp oil to skillet on medium high heat.
• 6 add garlic and brown for a minute.
• 7 add onions and saute for 2-3 minutes.
• 8 add peppers and saute an additional 5 minutes.
• 9 return cooked chicken to skillet.
• 10 add in chicken soup and milk.
• 11 reduce heat to a simmer.
• 12 when mixture begins to bubble, add in mixed vegetables and simmer approx.
• 13 15-20 minutes.
• 14 serve over rice.

Bring An Ingredient Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 16
• 4 cups thinly sliced onions
• 1 garlic clove, minced
• 3 tablespoons butter or 3 tablespoons margarine
• 3 tablespoons all-purpose flour
• 84 ounces beef broth (6 cans 14 1/2oz cans)
• 2 cups tomato puree
• 1 tablespoon red wine vinegar
• 1 tablespoon worcestershire sauce
• 1 tablespoon sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon tarragon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 pepper
• 1 1/2 cups diced green peppers
• 1 1/2 cups diced tomatoes
• 1 1/2 cups diced carrots
• 2 cups sliced fresh mushrooms
• 3 cups cooked mini meatballs
• 3 cups cubed cooked chicken
• 3 cups diced cooked ham
• 10 ounces kielbasa, sliced and browned
• shredded cheddar cheese
• garbanzo beans
• sour cream
• chopped fresh parsley
• crouton
• popcorn

Recipe

• 1 in a large dutch oven, saute the onions and garlic in butter until tender. stir in flour and blend well. add broth, puree, vinegar and seasonings; mix well.
• 2 bring to a boil; reduce heat and simmer for 40 minutes.
• 3 add two or three vegetables; simmer for 30 minutes or until tender. add two meats; heat through.
• 4 garnish as desired.

Chicken Enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 8 flour tortillas
• 2 tablespoons butter
• 1/2 cup onion
• 1 garlic clove, minced
• 1 (4 ounce) can diced green chilies, drained
• 1/2 cup sour cream
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 1/2 cups cooked chicken
• 1 cup shredded cheddar cheese
• 1/4 cup milk

Recipe

• 1 heat oven to 350 degrees f.
• 2 in medium saucepan melt butter and saute onion and garlic until tender.
• 3 set aside 3/4 cup of the soup mixture.
• 4 stir in green chilies, sour cream, and soup; mix well.
• 5 stir in chicken and 1/2 cup of cheese.
• 6 fill tortillas with chicken mixture; roll up.
• 7 place seam side down in ungreased 12x8 inch baking dish.
• 8 in a small bowl, combine the reserved 3/4 cup soup and milk; spoon over tortillas,.
• 9 bake 30-35 minutes or until bubbly.
• 10 sprinkle remaining cheese on cooked enchiladas.

Chicken Enchilada Soup -crockpot

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (10 ounce) package frozen whole kernel corn (i used canned)
• 1 1/2 cups frozen onion and three pepper blend
• 1 1/2 cups milk (i used skim)
• 2 boneless skinless chicken breast halves
• 1 (10 ounce) can enchilada sauce (i used mild)
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 cup low-fat monterey jack and colby cheese or 4 ounces low-fat monterey jack and colby cheese

Recipe

• 1 in a 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and pepper stir-fry. place 2 chicken breasts on top of mixture. in a large bowl, whisk together enchilada sauce and soup. gradually whisk in milk until smooth. pour sauce mixture over ingredients in cooker. cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
• 2 remove chicken and cut or shred into bite sized pieces. add chicken back into soup.
• 3 top with colby-jack cheese and serve. can also be topped with avocado, sour cream, or crushed tortilla chips.
• 4 note: if the soup is too thick for you, just add a little more milk after it's all cooked.

Beer Cheese Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/2 cup diced carrot
• 1/3 cup chopped onion
• 1 1/3 cups chicken broth
• 1/4 teaspoon pepper
• 12 ounces beer
• 1 pint half-and-half
• 32 ounces cheez whiz
• 4 tablespoons flour
• 2 tablespoons butter
• 3 tablespoons worcestershire sauce
• 1 1/3 cups milk

Recipe

• 1 add carrots, onion, pepper to chicken broth; simmer 1/2 hour.
• 2 add milk, beer, half and half, cheez whiz and worcestershire sauce.
• 3 add roux to thicken and heat on low for about 1 hour.
• 4 serve with croutons.

Chicken - Broccoli Divan Pot Pie

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (15 ounce) package pillsbury refrigerated pie crusts
• 1 lb skinless chicken breast half, cut into 1/2 inch pieces
• 1/4 teaspoon seasoning salt
• 1/8 teaspoon pepper
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (14 ounce) package green giant select frozen broccoli florets
• 4 ounces shredded cheddar cheese (1 cup)
• 1/4 cup mayonnaise
• 1 tablespoon dijon mustard

Recipe

• 1 heat oven to 425°f.
• 2 prepare pie crust as directed on package for two crust pie using 9-inch pie pan.
• 3 spray 12 inch skillet with nonstick cooking spray, heat over medium-high heat until hot, add chicken; sprinkle with seasoned salt and pepper, cook until no longer pink, stirring occasionally, add soup; mix well, add broccoli; stir gently to mix, bring to a boil, stirring occasionally. if necessary break up any large pieces of broccoli with spoon. stir in cheese, mayonnaise and mustard.
• 4 spoon mixture into crust lined pan, top pie with second crust; seal edges and flute.
• 5 bake at 425°f for 25 to 35 minutes or until crust is deep golden brown, cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning, let stand 10 minutes before serving.

Baked Venison Steak

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 -3 lbs boneless venison steak
• garlic salt
• celery salt
• pepper
• flour
• 1/4 cup oil
• 1 medium onion, chopped
• 1 cup celery, thinly sliced
• 1 cup mushroom, sliced
• 2 (10 1/2 ounce) cans cream of mushroom soup
• 1 (10 1/2 ounce) can cheddar cheese soup
• 2 (10 1/2 ounce) cans water

Recipe

• 1 cut steaks1/2 to 3/4 inch thick, cut in small sizes. sprinkle the meat lightly with garlic salt, celery salt and pepper.
• 2 flour meat and brown on both sides in 1/4 cup oil. when meat is brown, place in a baking dish or pan large enough to hold all ingredients.
• 3 spread meat evenly over bottom of pan.
• 4 spread onion, celery and mushrooms over meat.
• 5 in a separate dish or bowl, add cream of mushroom soup, cheese soup and water. mix well and pour over meat and vegetables.
• 6 bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender. serve over rice or noodles.

Buffalo Chicken Soup

Chicken Enchiladas

Total Time: 54 mins Preparation Time: 15 mins Cook Time: 39 mins

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1/2 cup chopped green onion
• 1 clove garlic, chopped
• 1/2 teaspoon cumin
• 1 (4 ounce) can diced green chilies
• 1 can fat-free cream of chicken soup
• 1/2 cup light sour cream
• 1 1/2 cups cubed cooked chicken breasts
• 1 cup shredded cheddar cheese, divided
• 6 12-inch flour tortillas
• 1/4 cup 2% low-fat milk
• salsa (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray a large baking dish with cooking spray.
• 3 in a medium saucepan over medium heat,heat the olive oil and saute the green onion until tender (about 3 to 4 minutes).
• 4 add the garlic, then stir in the green chiles, cumin, cream of chicken soup and sour cream.
• 5 mix well.
• 6 reserve 3/4 of this sauce and set aside.
• 7 to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese.
• 8 stir together.
• 9 fill each flour tortilla with the chicken mixture and roll up.
• 10 be careful not to overfill.
• 11 place seam side down in the prepared baking dish.
• 12 in a small bowl combine the reserved 3/4 of the sauce with the milk.
• 13 spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar.
• 14 bake in preheated oven 30-36 minutes until cheese is bubbly.
• 15 garnish with tomatoes, lettuce, salsa, or anything you like.

Chicken Enchiladas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 -3 cups chopped cooked chicken
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 3 cups red enchilada sauce (i used texas red enchilada sauce)
• 10 -12 fresh corn tortillas
• 1 -2 cup vegetable oil or 1 -2 cup lard (optional)
• 2 cups shredded cheddar cheese or 2 cups monterey jack cheese
• 2 tablespoons finely chopped onions or 2 tablespoons sliced scallions (optional)
• 2 tablespoons sliced black olives (optional)
• 1/2 cup sour cream (optional)

Recipe

• 1 preheat oven to 375°f.
• 2 in a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
• 3 mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
• 4 heat oil in a skillet until hot.
• 5 dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
• 6 you may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
• 7 place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
• 8 fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
• 9 repeat with remaining tortillas and filling.
• 10 pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
• 11 sprinkle cheese evenly over the top.
• 12 garnish with the chopped onion and sliced olives, if desired.
• 13 bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
• 14 to serve, garnish with sour cream, if desired.

Buffalo Chicken Soup

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 6 cups milk
• 3 (10 1/2 ounce) cans cream of chicken soup (use any flavor creamed soup you like chicken, mushroom, celery, etc i use 2 chicken and 1 celery, us)
• 3 cups cooked chicken (i use leftover chicken from rotisserie, grilled or baked chicken)
• 1 cup light sour cream
• 1/2 cup ranch dressing or 1/2 cup blue cheese dressing
• 1/2 cup hot sauce, adjust to your taste

Recipe

• 1 stove top: combine all ingredients in a large pot and cook on stove until hot and flavors have blended. stir often to dissolve everything and to keep from scorching on the bottom. at least 30 minutes.
• 2 crock pot: follow same directions above using crock pot. just put everything in, stir well to combine everything and then cook on low for 4 hours.
• 3 adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
• 4 garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. would also be good with some shredded cheese on top. if you want to stretch it to feed more try serving it over a scoop of rice.

Beer Cheese Soup

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 3/4 cup butter
• 1/2 cup celery, diced
• 1/2 cup flour
• 2 1/2 pints chicken stock
• 2 tablespoons parmesan cheese
• 1/2 cup carrot, diced
• 1/2 cup onion, diced
• 1/2 teaspoon dry mustard
• 6 ounces cheddar cheese, grated
• 1 (11 ounce) bottle beer
• salt and pepper, to taste

Recipe

• 1 saute vegetables in butter until done, but not browned.
• 2 blend in flour, dry mustard, and chicken stock; cook 5 minutes.
• 3 blend in cheddar cheese, parmesan cheese,m and beer.
• 4 let simmer 30 minutes.
• 5 season with salt and pepper.

Chicken Enchiladas

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 4 -5 chicken breasts, cooked and shredded
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 ounce) can rotel tomatoes & chilies
• 1 (16 ounce) container sour cream
• 1 cup mexican blend cheese
• 10 -12 tortillas

Recipe

• 1 1. preheat oven to 350°f cook chicken as desired (boiling is recommended), until no longer pink. let chicken rest, then shred with a fork.
• 2 2. in a medium sauce pan combine cream of chicken, rotel, and sour cream and bring to a slow boil. set aside 1 1/2 cups of soup mixture, then add shredded chicken to sauce pan.
• 3 3.place 1-2 spoonfuls of chicken mixture into a tortilla, sprinkle with cheese, and roll. place in a 9" x 12" pan (glass is best), and repeat with remaining tortillas. once finished pour remaining soup mixture over the top, top with cheese blend, cover with foil, and place in the oven for 20-25 minutes or until cheese is melted.

Brie Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 bunch green onion, chopped (mostly part)
• 4 tablespoons shallots, diced (optional)
• 1 1/2 cups mushrooms, sliced
• 1 tablespoon margarine
• 6 tablespoons sherry wine, divided
• 3 cups chicken broth, less salt
• 2 cups evaporated skim milk
• 4 ounces brie cheese, rind removed, cubed
• 2 tablespoons cornstarch
• 1/4 teaspoon pepper
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt

Recipe

• 1 sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
• 2 add 3 tbsp sherry and chicken stock and simmer for 10 minutes.
• 3 add milk and cheese and stir until cheese is melted and soup begins to thicken.
• 4 combine cornstarch and remaining 3 tbsp of sherry and stir into soup.
• 5 continue cooking until soup is thickened.
• 6 season with pepper and nutmeg.
• 7 taste; add salt if needed.

Chicken Enchiladas

Total Time: 32 mins Preparation Time: 12 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup sour cream
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1 teaspoon chili powder
• 2 cups diced cooked chicken
• 1 (4 ounce) can chopped green chilies
• 8 flour tortillas
• 1 cup shredded cheddar cheese

Recipe

• 1 heat oven to 375°f.
• 2 in small bowl, stir soup and sour cream together.
• 3 heat butter in saucepan over medium heat.
• 4 add onion and chili powder, cook until onion is tender.
• 5 stir in chicken, green chilies, and 3 tbs of soup mixture.
• 6 spread 1/4 cup mix along center of each tortilla.
• 7 roll, place seam side down in 12x8 baking dish.
• 8 spread remaining soup mixture over enchiladas.
• 9 bake, covered, for 15 minutes.
• 10 uncover, sprinkle with cheese, and bake 5 minutes more.

Chicken Enchiladas

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 (10 3/4 ounce) can cream of chicken soup
• 8 ounces sour cream
• 1 cup salsa
• 2 teaspoons chili powder
• 2 cups chicken, cooked and chopped
• 1 cup monterey jack cheese, shredded
• 12 (8 inch) flour tortillas
• enchilada sauce or green chili pepper

Recipe

• 1 mix soup, sour cream, slasa, and chili powder.
• 2 mix 1 cup of the salsa mixture with the chicken and cheese.
• 3 spread about 1/4 cup chicken mixture down the center of each tortilla. toll up and place seam side down in 3-quart shallow baking dish. power remaining salsa mixture over enchiladas. cover.
• 4 bake at 350 degree f for 40 minutes or until hot.
• 5 top with hot enchilada sauce or green chile.
• 6 serve and enjoy!

Chili

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• 3 lbs ground chuck
• 1 medium yellow onion
• 1 green pepper
• 3 fresh garlic cloves
• 1 chili seasoning mix
• 2 (28 ounce) cans diced tomatoes
• 1 (15 ounce) can rotel tomatoes with habanero peppers
• 3 beef bouillon cubes
• 2 cups water
• 15 ounces tomato sauce
• 2 tablespoons mexican hot chili powder
• 2 tablespoons ground cumin
• 2 (15 ounce) cans chili beans
• 1 (15 ounce) can black beans

Recipe

• 1 in a large soup pot brown meat, onion, green pepper and garlic until browned.
• 2 add next ingredients in order.
• 3 cook for 1 hour on simmer.
• 4 best done the day before.

Cheat's Chicken A La King

Total Time: 1 hr 40 mins Preparation Time: 5 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 1 kg chicken piece
• 1 tablespoon oil
• 1/4 cup sherry wine
• 420 g cream of mushroom soup
• 1 red capsicum, chopped
• 1/2 teaspoon paprika
• 1/4 cup cream

Recipe

• 1 gently fry chicken in hot oil until golden brown. place chicken in a casserole dish and drain any excess oil from the pan.
• 2 add sherry to pan and simmer until reduced by half, add to chicken with soup, capsicum and paprika.
• 3 cover and bake at 180.c for 1- 1 1/2 hours, until cooked.
• 4 stir in cream to serve.

Chicken Enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 12 corn tortillas, softened
• 1/2 cup green onion, chopped
• 2 (10 1/2 ounce) cans cream of chicken soup
• 1/2 teaspoon salt
• 2 cups chicken, cooked & shredded
• 2 cups monterey jack cheese, shredded
• 2 (4 ounce) cans green chilies, chopped
• 1/2 pint sour cream

Recipe

• 1 mix chicken, onion an dcheese together & set aside.
• 2 in medium saucepan, combine remaining ingredients over low heat and stir until bubbly.
• 3 roll chicken/cheese mixture in tortillas, place in well-greased (or sprayed) 9x13 pan, seam-side down.
• 4 pour soup mixture over all.
• 5 bake at 350f 25-30 minutes.
• 6 serve with salsa and tortilla chips, if desired.

Chicken Enchilada Suiza

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 large onion, finely chopped
• 1/4 cup butter
• 1 cup poblano pepper, roasted, peeled and diced
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons milk
• 1/2 teaspoon cumin
• 4 cups cooked chicken
• 1 (36 count) package fajita size flour tortillas
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 cups milk
• 1 (16 ounce) carton sour cream
• 2 cups shredded monterey jack and cheddar cheese blend

Recipe

• 1 in a skillet cook the onion in hot butter over medium heat until onion is tender. stir in 1/4 cup of the peppers; reserve the remaining peppers for sauce.
• 2 in a medium bowl combine cream cheese, 2 tablespoons milk, and cumin; add onion mixture and chicken. stir until well combined. spoon about 3 tablespoons of chicken mixture onto each tortilla near one edge; roll up. place filled tortillas, seam side down, in a greased 3 quart rectangular baking dish. set aside.
• 3 sauce: combine remaining chili, 2 cups milk, sour cream, soup in a large bowl. pour evenly over tortillas in baking dish. cover with foil. bake in 350 degree oven for 35 minutes or until heated through. remove foil. sprinkle with shredded cheese. return to oven; bake 5 to 10 more minutes or until cheese melts.
• 4 note: i use a specific type of chili and i roast and peel them myself.

Chicken Enchiladas

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 8 -10 flour tortillas or 8 -10 corn tortillas
• 1/2 cup chopped onion
• 4 garlic cloves, minced
• 1 teaspoon ground coriander
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 3 tablespoons flour
• 1 (8 ounce) carton sour cream
• 2 cups chicken broth
• 1 (4 ounce) can diced green chili peppers
• 1 cup shredded monterey jack cheese
• 2 cups chopped cooked chicken
• black olives (optional)
• tomato (optional)
• green onion (optional)

Recipe

• 1 wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.
• 2 for sauce: in a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender.
• 3 stir the flour into the sour cream, and then add to the onion mixture.
• 4 stir in broth and chili peppers all at once.
• 5 cook and stir until thick and bubbly.
• 6 remove from heat; stir in 1/2 c of the cheese.
• 7 for filling: stir 1/2 c of the sauce into the chicken, mixing well.
• 8 place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.
• 9 arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.
• 10 top with remaining sauce.
• 11 bake, covered, in 350* oven for 35 minutes.
• 12 sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts.
• 13 let stand 10 minutes.
• 14 if desired: garnish tops with olives, tomatoes, and cheese.

Beer Cheese Soup (aka Leinie's Beer Cheese Soup)

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 6 cups chicken stock (low sodium broth works excellent!)
• 1 cup flour
• 1/2-1 cup butter (4 ounces = 1 stick)
• 1 cup minnesota wild rice
• 6 -10 slices bacon, chopped
• 1 1/2 cups fresh mushrooms, chopped into large chunks (roughly 8 ounces)
• 1/2 cup onion, chopped
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 3/4 teaspoon celery salt
• 3/4 teaspoon ground mustard
• 1/2 teaspoon tabasco sauce
• 1/2 teaspoon black pepper
• 3 tablespoons worcestershire sauce
• 3 -4 cups leinenkugel's red lager beer (3 bottles)
• 4 cups extra-sharp cheddar cheese, shredded (use wisconsin-made cheddar, such as sargento chefstyle shredded sharp cheddar cheese. chefstyle tast)

Recipe

• 1 cook wild rice, set aside (or you can use precooked wild rice from the can).
• 2 cook bacon, chop & then set aside.
• 3 sauté onion and mushrooms in (2 tbsp) butter until tender. set aside (or dump into bacon & rice pan/bowl to save room).
• 4 warm (6 tbsp) butter in a small pan, add flour and cook for 3-4 minutes on low heat, stirring frequently, which will make a nice (roux) paste. set aside.
• 5 bring chicken stock to a low boil.
• 6 stir in flour/butter mixture until dissolved.
• 7 reduce heat to low and cook for 10 minutes, stirring often to prevent burning. add sour cream, worcestershire sauce, garlic powder, celery salt, ground mustard, tabasco, & pepper.
• 8 add wild rice, bacon, mushrooms, & onion, then stir in cheese until completely melted.
• 9 cook on low-medium heat for 15 minutes, stirring occasionally.
• 10 slowly add lienie's red and cook for 15 - 30 minutes on med-low, stirring frequently (adjust consistency by adding more leinie’s or flour if necessary). careful to not hard boil.
• 11 add additional pepper, wild rice, bacon and/or mushrooms to taste.
• 12 garnish with additional bacon and/or popcorn and a couple shreds of cheese. side with a sourdough boule or similar fresh bread; when tail-gaiting use sourdough croutons.
• 13 freeze it, gift it, love it. this is the soup that all your friends will want the recipe for!
• 14 ignore nutrition facts –if your worried about fat or calories you probably shouldn’t make beer cheese soup : ) bon appétit !

Brings Back Memories Tuna Casserole

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (12 ounce) bag egg noodles
• 1 can condensed cream of mushroom soup, not diluted
• 1/2 cup milk
• 1 (7 ounce) can tuna, drained well
• 1 cup of cooked frozen peas or 1 cup canned peas, drained
• 1 cup crushed potato chips

Recipe

• 1 prepare egg noodles as directed on package; drain and rinse.
• 2 preheat oven to 375 degrees.
• 3 combine soup and milk and mix well.
• 4 in a large bowl, combine cooked noodles, soup mixture, tuna and peas and stir gently until well coated.
• 5 turn into a buttered casserole or baking dish and sprinkle evenly with crushed potato chips.
• 6 bake for 25 minutes or until bubbly.

Buffalo Chicken Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1/2 tablespoon butter
• 2 -3 tablespoons chopped onions
• 1/2 teaspoon chopped garlic
• 3/4 cup reduced-sodium chicken broth
• 1/2 cup fat-free half-and-half
• 1/2 teaspoon frank's red hot sauce
• 2 ounces monterey jack pepper cheese, shredded
• 1 ounce blue cheese, crumbled
• 1/2 ounce parmesan cheese, grated
• 4 teaspoons all-purpose flour
• 1 cup cooked chicken, coarsely shredded

Recipe

• 1 in a medium saucepan, melt butter over medium heat. add onion and garlic; cook and stir until onion is tender. stir in broth, half-and-half, and hot sauce. reduce heat to medium-low.
• 2 in a small bowl, toss together cheeses and flour. add half to soup, stirring just until melted then add remaining half. stir until all cheese is melted and soup is slightly thickened, about 5 minutes.
• 3 stir in shredded chicken and stir until heated through. serve with additional pepper jack or blue cheese and hot sauce, if desired.

Beer Cheese Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 cup shredded carrot
• 1/4 cup chopped onion
• 1/4 cup margarine
• 1/4 cup flour
• 1 1/2 cups milk
• 2/3 cup beer
• 2 cups shredded sharp cheddar cheese (8 oz.)
• 1/8 teaspoon salt
• 1 dash pepper

Recipe

• 1 cook carrots and onion in margarine till tender.
• 2 add flour and blend in smoothly.
• 3 stir in milk and beer.
• 4 cook, stirring constantly until liquid comes to boiling and is thickened.
• 5 add cheese and seasonings and stir till melted.
• 6 serve.

Chicken Enchiladas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 teaspoon garlic powder
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken
• 1 cup shredded cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Recipe

• 1 lightly grease a large baking dish.
• 2 in a saucepan, melt the butter and add the garlic powder.
• 3 stir in the mushroom soup and sour cream.
• 4 reserve 3/4 of this sauce and set aside.
• 5 to the remaining 1/4 of the sauce in the saucepan add the chicken and 1/2 cup of the cheese.
• 6 fill each flour tortilla with the chicken mixture and roll up.
• 7 place seam side down in the prepared baking dish.
• 8 in a bowl combine the reserved 3/4 of the sauce with the milk.
• 9 spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese.
• 10 bake in 350° oven for 30 to 35 minutes, or until cheese is bubbly.
• 11 note: can use chopped green onions and a 1 (4oz.) can of green chilies as well.

Chicken Enchilada Soup- Homemade Gourmet

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 7 tablespoons homemade gourmet chicken enchilada soup mix
• 1 (14 1/2 ounce) can diced tomatoes
• 1 cup milk
• 4 cups water
• 1 cup cooked chicken (diced or shredded- optional)

Recipe

• 1 in a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water.
• 2 bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally.
• 3 if you like, add cooked chicken, and heat through, about 5 minutes.

Chili

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 lb lean ground beef
• 1 (10 ounce) can onion soup
• 1 (19 ounce) can red kidney beans
• 1 (6 ounce) can tomato paste
• 1 (8 ounce) can tomato sauce
• 2 teaspoons ground cumin
• 2 tablespoons chili powder
• 1/2 teaspoon garlic powder

Recipe

• 1 brown ground beef and drain.
• 2 add onion soup and let simmer.
• 3 in crock pot mix remaining ingredients then add ground beef mixture.
• 4 simmer in crock pot for two or more hours.

Chicken Enchilada Suizas (rick Bayless)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• one onion, chopped (medium)
• 2 cups chicken broth, plus a little extra if needed
• salt
• 1/2 cup crema (homemade, creme fraiche or heavy whipping cream)
• 3 lbs ripe tomatoes (or 2 28-ounce cans good-quality whole tomatoes in juice, drained)
• 1 1/2 tablespoons vegetable oil (or rich-tasting lamb lard, plus a little oil for brushing or spraying the tortillas)
• 2 cups chicken (preferably grilled, roasted or rotisserie chicken-coarsely shredded)
• 2/3 cup shredded mexican melting cheese (chihuahua, quesadilla, asadero or the like or monterey jack, brick or mild cheddar)
• 12 corn tortillas
• onion, sliced, separated into rings, for garnish
• fresh fresh cilantro stem (to garnish)

Recipe

• 1 for fresh tomatoes: roast the tomatoes and chiles on a baking sheet 4 inches below a very hot broiler, until they're darkly roasted (they'll be blackened in spots), about 6 minutes. flip them over and roast the other side—5 or 6 minutes more will give you splotchy-black and blistered tomatoes that are cooked through. cool. working over your baking sheet, pull off and discard the blackened tomato skins and, for round tomatoes, cut out the hard "cores" where the stems were attached. transfer tomatoes and chiles to a food processor or blender, along with all the juices on the baking sheet. blend to a smooth puree.
• 2 for canned tomatoes: in a small dry skillet, roast the chiles over medium heat, turning regularly, until they're soft and splotchy-black, about 5 minutes. place in a blender or food processor along with the drained canned tomatoes. blend to a smooth puree.
• 3 in a medium-size (4- or 5-quart) pot (preferably a dutch oven or mexican cazuela), heat the oil or lard over medium heat. add the onion and cook, stirring regularly, until golden, about 7 minutes. raise the heat to medium-high, and, when noticeably hotter, stir in the tomato puree. cook, stirring, until darker in color and thickened to the consistency of tomato paste, about 10 to 15 minutes. stir in the broth, partially cover and simmer 15 minutes. taste and season with salt, usually about 1/2 teaspoon. the sauce should be a slightly soupy consistency—not as thick as spaghetti sauce. if it is too thick, stir in a little additional broth. keep warm over low heat.
• 4 other preliminaries. stir the crema (or one of its stand-ins) into the sauce. put the chicken in a bowl and stir 1/2 cup of the sauce mixture into it. taste and season with additional salt if you think it needs it. have the cheese at the ready.
• 5 heat the oven to 350°. smear about 1/4 cup of the sauce over the bottom of 4 to 6 nine-inch individual ovenproof baking/serving dishes or smear about 1 cup of the sauce over the bottom of a 13x9-inch baking dish. lay the tortillas out on a baking sheet (2 sheets if you have them, for more even heating), and lightly brush or spray both sides of the tortillas with oil. bake just to warm through and soften, about 3 minutes. stack the tortillas and cover with a towel to keep warm.
• 6 working quickly so the tortillas stay hot and pliable, roll a portion of the chicken into each tortilla, then line them all up in the baking dishes. douse evenly with the remaining sauce, then sprinkle with the cheese. bake until the enchiladas are hot through (the cheese will have begun to brown), about 15 minutes. garnish with onion rings and cilantro sprigs. these are best served piping hot from the oven.
• 7 make ahead the sauce can be made a day or two ahead; refrigerate covered. once the tortillas have been heated in the oven, you need to work quickly and steadily toward serving in order to preserve their beautiful texture. once out of the oven, the finished dish softens to near mush over a period of 15 to 20 minutes.

Chicken Enchilada Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 -4 chicken breasts
• 10 ounces cream of chicken soup
• 1 cup sour cream
• 6 ounces mild green chilies
• 8 -12 ounces shredded monterey jack cheese
• 6 ounces black olives (optional)
• 6 -8 flour tortillas (depends on size)

Recipe

• 1 boil chicken, cool and shred into bite-size pieces.
• 2 place chicken, soup, sour cream, green chilies and olives (optional) in a bowl and mix well.
• 3 cut tortillas in ½ or ¼ (your preference) and layer on the bottom of a greased (spray with cooking spray) casserole dish so entire bottom is covered.
• 4 spoon 1/3 mixture on top of tortillas
• 5 top with 2-3 oz shredded cheese (enough to cover chicken mixture).
• 6 repeat tortilla, chicken filling and cheese layers two times
• 7 bake at 350°f until cheese is melted and casserole is heated through; approximately 30-45 minutes.
• 8 note: depending on the desired thickness of the casserole you can use a 9x13 or 8x8 baking dish.
• 9 *this can also be made with corn tortillas however they will be a little chewy*.

Chicken Enchilada Casserole

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lbs boneless skinless chicken breasts, boiled then shredded
• 1 (18 ounce) jar salsa (i use chi chi's but use your favorite)
• 1 (10 ounce) can cream of celery soup
• 1 (10 ounce) can cream of mushroom soup
• 8 ounces sour cream
• 4 cups shredded cheddar cheese
• corn tortilla chips

Recipe

• 1 boil chicken in pan of water.
• 2 remove chicken from water when done (i pour mine through a colander) place in fridge to cool.
• 3 preheat over to 350.
• 4 crush tortilla chips in bag, pour into 8 x 11 baking dish.
• 5 mix together soups, salsa, and sour cream. (i wipe out the chicken pot and use it to save from dirtying another bowl).
• 6 shred chicken and mix into soup mixture.
• 7 mix in cheese.
• 8 spoon over crush tortilla chips.
• 9 bake at 350 for one hour.

Chicken Enchiladas

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• 10 tortillas, burrito size at room temperature
• 1 lb boneless skinless chicken, cut into chunks
• 2 (10 ounce) cans cream of chicken soup
• 1 (24 ounce) container sour cream
• 1 (11 ounce) can black olives, sliced
• 1 (4 ounce) can green chilies
• 4 cups colby-monterey jack cheese, shredded
• 2 tablespoons olive oil

Recipe

• 1 preheat oven to 350 degrees. spray 2 9x13 pans with pam.
• 2 set aside 1 cup of cheese and 1/4 cup of sliced olives.
• 3 in frypan heat up oil. add chicken and chilies. cook until chicken is done.
• 4 add olives to chicken.
• 5 in sauce pan combine sour cream and soup over low heat until mixed well. if too thick add a little milk.
• 6 pour half the soup mixture into chicken. mix well.
• 7 take a tortilla shell and add 1 cup of chicken mixture (more or less as desired). sprinkle on cheese, roll up and place in baking pan.
• 8 repeat mixture is gone.
• 9 pour remaining soup mixture over enchiladas.
• 10 sprinkle olives over top and then remaining cheese.
• 11 bake 30 minutes.

Cantaloupe Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 lemons, juice of
• 1/2 cup honey
• 1/4 teaspoon nutmeg
• 1 large cantaloupe, ripe, cut into small pieces
• 1 orange, juice of
• 1/2 cup wine
• 24 watermelon balls
• 1/2 cup whipped cream

Recipe

• 1 in blender, mix lemon juice, honey and nutmet with cantaloupe pieces.
• 2 blend in orange juice and wine.
• 3 chill thoroughly, about 1 hour.
• 4 before serving, mix well. put 4 watermelon balls in each chilled soup plate, pour soup over and garnish with a dollop of whipped cream.

Cheap And Easy Stroganoff

Total Time: 45 mins Preparation Time: 5 mins Cook Time: 40 mins

Ingredients

• Servings: 5
• 500 g minced beef (can be swapped for tofu or quorn)
• 300 g sliced mushrooms (6 large mushrooms)
• 1 large red onion, diced
• 1 (10 1/2 ounce) can condensed mushroom soup
• 1/2 teaspoon mustard
• 1 teaspoon hungarian paprika
• 200 ml water
• 1 tablespoon olive oil
• 450 g cooked rice

Recipe

• 1 fry off the onions in the olive oil.
• 2 add the mince and mushrooms, cook for 10 mins or til meat has browned.
• 3 add the tin of soup, water, mustard and paprika. allow to simmer for 30mins, stirring occasionally. (dont forget to start cooking the rice after about 15 mins).
• 4 plate up the rice and make a well to serve the stroganoff inches.
• 5 enjoy!

Claire's French Dressing

Total Time: 2 mins Preparation Time: 1 min Cook Time: 1 min

Ingredients

• 10 3/4 ounces condensed tomato soup (basically 1 can)
• 1/3 cup wine vinegar
• 3/4 cup olive oil
• 2 tablespoons worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup brown sugar

Recipe

• 1 dump all ingredients into a quart sized jar. put on the top and shake vigorously. refrigerate.

Chicken A La Reine Soup

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup butter
• 1 cup finely diced onion
• 1 cup finely diced celery
• 1 cup finely diced carrot
• 1/3 cup all-purpose flour
• 8 cups chicken broth
• 1/3 cup finely diced green pepper
• 1 cup cooked rice
• 1 1/2 cups finely diced cooked chicken
• 1 cup half-and-half, heated
• salt
• pepper

Recipe

• 1 heat butter in large pot and cook vegetables until tender over low heat, stirring occasionally.
• 2 add flour; cook 5 minutes, stirring constantly.
• 3 do not brown.
• 4 gradually stir in broth until blended.
• 5 bring to a boil, cover and cook over low heat 5 minutes.
• 6 add rice and chicken and heat another 5 minutes.
• 7 stir in hot half and half.
• 8 heat, but do not boil.
• 9 season to taste and serve.

Apple Squash Soup

Chicken Enchiladas

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 16 ounces cooked chicken, chopped
• 1 1/2 cups picante sauce
• 1 (10 3/4 ounce) can mushroom soup
• 1 cup yogurt, plain
• 1 green bell pepper, chopped
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• 1/4 teaspoon garlic powder
• 1 cup cheddar cheese or 1 cup monterey jack cheese, shredded
• 8 whole wheat tortillas

Recipe

• 1 combine chicken, 1/2 cup picante sauce, soup, yogurt, green pepper and seasonings; mix well.
• 2 fill tortillas.
• 3 top with remaining picante sauce. cover with foil and bake at 350f for 25 minutes.
• 4 remove foil and top with cheese; let stand 5 minutes.

Chicken Enchiladas

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 whole chicken
• salt
• pepper
• chili powder
• 1 tomato
• 2 (10 ounce) cans cream of chicken soup
• 1 (6 ounce) can chopped green chilies
• 2 cups milk
• 10 -15 corn tortillas
• 4 ounces grated cheddar cheese
• 1 cup vegetable oil

Recipe

• 1 boil and debone chicken.
• 2 simmer chicken uncovered in skillet with salt, pepper,chili powder and tomato for flavor.
• 3 in another pan, combine green chiles, soup, and milk to make a creamy soup mixture.
• 4 fry corn tortillas in vegetable oil.
• 5 roll chicken in tortillas and line in baking pan.
• 6 pour soup mixture over tortillas and top with grated cheese.
• 7 cook at 350 degrees for 20 minutes or until cheese is melted and bubbly.

Chicken Enchilada Casserole

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 (6 ounce) cans canned chicken, drained
• 2 (10 1/2 ounce) cans cream of chicken soup
• 2 teaspoons garlic salt
• 1/2 teaspoon oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon sage
• 1/4 teaspoon chili powder
• 2 (4 ounce) cans green chilies, chopped
• 1 lb colby cheese, grated
• 1/4 lb monterey jack cheese, grated (i use pepper jack)
• 2 large onions, chopped
• 6 corn tortillas

Recipe

• 1 preheat oven to 375°.
• 2 grease bottom of a 2 1/2 quart casserole dish.
• 3 mix together the cans of soup, and the next 5 ingredients.
• 4 mix the cheeses together. sometimes i just use some grated co-jack (or mexican) cheese instead of grating each kind separately.
• 5 soften 3 of the tortillas in hot oil and place in the casserole dish.
• 6 layer with 2 cans of chicken, 1 can of chiles, half of the onion, half of the soup mixture, and half of the cheese.
• 7 repeat layers.
• 8 bake at 375° for 35 - 45 minutes, until cheese is melted and is beginning to brown.

Blue Stilton Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 onion, finely chopped
• 2 celery ribs, sliced
• 6 tablespoons flour
• 3 1/2-4 tablespoons dry wine
• 3 3/4 cups chicken stock
• 1 1/2 cups milk
• 3/4 cup stilton cheese, crumbled
• 1/2 cup tbsps english cheddar cheese, grated
• 2 tablespoons english cheddar cheese, grated
• salt & freshly ground black pepper
• 4 -5 tablespoons heavy cream
• crouton (to garnish)

Recipe

• 1 melt the butter in a saucepan, add vegetables, and fry gently for 5 minutes until soft but not browned.
• 2 stir in the flour and cook for 1 minute. remove from heat.
• 3 stir in the wine and stock and return to heat. bring to the boil, stirring continuously until the soup thickens then simmer over low heat for 30 minutes.
• 4 cool slightly and liquidize or press the soup through a sieve. return to the rinsed out pan. add the milk and heat gently. stir in the stilton and english cheddar, seasonings and heavy cream until melted.
• 5 ** do not let the soup boil at this stage or it will curdle. serve garnished with croutons.

chicken enchiladas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 2 cans cream of chicken soup
• 4 ounces sliced ripe olives
• 2 (4 ounce) cans green chilies, chopped and seeded
• 12 ounces cheddar cheese
• 1 pint sour cream
• 12 flour tortillas
• 2 cups chopped cooked chicken or 2 cups turkey

Recipe

• 1 mix soup with sour cream and set aside.
• 2 mix olives, green chiles, chicken and 1/2 of the cheese.
• 3 add 1/3 soup and cream mixture.
• 4 divide among 12 tortillas and roll up, place seam side down in a greased 9 x 13 baking pan (it will take 2).
• 5 put rest of soup mixture on top;cover with remaining cheese.
• 6 bake at 350 for 30 minutes or until bubbly.

Chicken -asparagus Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 2 teaspoons vegetable oil
• 1 cup red bell peppers or 1 cup green bell pepper, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can condensed cream of asparagus soup (10 3/4 ounces)
• 2 eggs
• 8 ounces ricotta cheese
• 2 cups shredded cheddar cheese, , divided
• 1 1/2 cups cooked chicken, , chopped
• 10 ounces frozen, chopped asparagus, , , thawed and drained
• 8 ounces egg noodles, cooked
• black pepper

Recipe

• 1 preheat oven to 350 f degrees.
• 2 grease 13 x 9-inch casserole; set aside.
• 3 heat oil in small skillet over medium heat.
• 4 add bell peppers, onion and garlic; cook and stir until vegetables are crisp-tender.
• 5 mix soup, eggs, ricotta cheese and 1 cup cheddar cheese in large bowl until well blended.
• 6 add onion mixture, chicken, asparagus and noodles; mix well.
• 7 season with pepper, if desired.
• 8 spread mixture evenly in prepared casserole.
• 9 top with remaining 1 cup cheddar cheese.
• 10 bake 30 minutes or until center is set and cheese is bubbly.
• 11 let stand 5 minutes before serving.
• 12 garnish as desired.
• 13 notes:*or, substitute 1/2 pound fresh asparagus cut into 1/2-inch pieces.
• 14 bring 6 cups water to a boil over high heat in large saucepan.
• 15 add fresh asparagus.
• 16 reduce heat to medium.
• 17 cover and cook 5 to 8 minutes or until crisp-tender.
• 18 drain.

Chicken Enchilada Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 (32 ounce) container chicken broth
• 1/2 lb cooked chicken breast, chopped
• 1 (15 ounce) can black beans, rinsed, drained
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (11 ounce) can mexican-style corn
• 1 (8 ounce) bottle chunky taco sauce
• 1 cup chopped red bell pepper
• 1 (4 ounce) can diced green chilies
• 2 tablespoons fresh cilantro, finely chopped
• tortilla chips
• shredded cheddar cheese

Recipe

• 1 combine cornstarch and water in small bowl.
• 2 stir together chicken broth, chicken, beans, tomatoes, corn, taco sauce, pepper, chiles and cornstarch mixture in large saucepan; bring to a boil, stirring occasionally.
• 3 add cilantro.
• 4 garnish as desired.

Chili - Texas Style Inspired

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 2 tablespoons canola oil or 2 tablespoons vegetable oil
• 2 onions, minced in food processor
• 6 -8 garlic cloves, minced
• 1/4 cup tomato paste
• 1/4 cup chili powder
• 1 1/2 tablespoons cumin
• 1/2 teaspoon salt
• 2 (16 ounce) cans tomato puree
• 3 -4 lbs chuck roast, trimmed & cut into chunks
• 2 (15 ounce) cans pinto beans
• 1 (15 ounce) can kidney beans
• 3 tablespoons chipotle chiles in adobo, minced
• 2 tablespoons soy sauce
• 2 cups chicken broth
• 1/4 cup minute tapioca
• 2 tablespoons brown sugar
• 1 teaspoon dried oregano
• 1 dash ground black pepper

Recipe

• 1 heat oil in non-stick skillet. add onions and garlic, cook for a few minutes. add chili powder, cumin, salt, tomato paste. mix well, cook 10-15 minutes over med-low heat, stir occasionally.
• 2 transfer onion/tomato mix from stove to slow cooker. stir in beef, beans, broth, tapioca, tomato puree, chipotle chilies, soy sauce, brown sugar, oregano. cook on low 8-10 hours.

Chicken Enchilada Soup

Chicken Enchiladas

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 4 chicken breasts, cooked and shredded
• 1 (16 ounce) can refried beans
• 1 (1 1/2 ounce) package taco seasoning
• 1 (11 3/4 ounce) can cream of chicken soup
• 16 ounces sour cream
• 10 flour tortillas

Recipe

• 1 mix together chicken breasts, refried beans and taco seasoning.
• 2 mix together: cream of chicken soup and sour cream.
• 3 spread chicken mixture down middle of tortilla, then soup then grated cheddar cheese.
• 4 roll up and put in greased 9 x 13 pan.
• 5 spread leftover soup over top, and then sprinkle with grated cheese.
• 6 bake, uncovered at 350 degrees for 30 minutes.

Brisket

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 (6 lb) beef brisket
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• salt and pepper
• 1 (12 ounce) bottle of hinze chili sauce
• 1 (12 ounce) can diet coke
• 1 (2 ounce) envelope lipton dry onion soup mix
• 4 carrots, cut anyway

Recipe

• 1 .preheat oven 325.
• 2 rinse meat in water pat dry rub with seasonings lay meat in roasting pan pour soup chili sauce and soda on meat in this order add onions and carrots cover with foil and bake 350 3 hours covered uncover cool and remove meat fom juice refrigerate at this point covered till the next day this is to slice better and pour brown gravy of your choice on top of slices and bake for 35 min covered you can eat this the same day with the brown gravy or no gravy or the gravy it was cooked in but i would toss that juice it is a bit geasey.
• 3 the only reason to cool is for better slicing . but by all means eat for the same nite dinner with mashed potato and gravy is fine .

Cheater's Bean Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 1/2 teaspoon ground pepper
• 1 teaspoon oregano
• 4 (19 ounce) cans black beans
• 4 1/2 cups vegetable cocktail or 4 1/2 cups tomato juice
• 1 tablespoon sugar
• chopped fresh cilantro
• lime wedge

Recipe

• 1 drain and rinse the beans, but keep the liquid in which the beans were packed.
• 2 puree the beans thoroughly in a food processor.
• 3 saute the seasonings in the oil in a large soup pot.
• 4 add the beans, the vegetable cocktail and the sugar.
• 5 stir well.
• 6 bring to a simmer.
• 7 taste the soup, and thin it with water or the bean liquid, according to whether you think the soup needs more salt or not.
• 8 (the bean packing liquid is very salty.) serve with chopped coriander and lime wedges.

Chicken Enchilada Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 (13 3/4 ounce) cans chicken broth
• 3 (10 1/2 ounce) cans cream of chicken soup, undiluted
• 3 cups cooked chicken, chopped
• 1 (4 ounce) can green chilies, chopped
• 1/2 teaspoon pepper
• 1 teaspoon chili powder
• 1 lb velveeta cheese, cubed

Recipe

• 1 combine broth, soup, chicken, chilies and seasonings.
• 2 heat to boiling. lower heat and add cheese.
• 3 continue heating until cheese has melted.
• 4 do not boil.
• 5 serve with tortilla chips.

Brisket For A Beginner

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 3 -4 lbs chuck roast or 3 -4 lbs beef brisket
• 1 large onion, chopped
• 1 cup ketchup
• 1 envelope dry onion soup mix
• 1/2 cup water

Recipe

• 1 line roasting pan with aluminum foil and coat with cooking spray.
• 2 place beef in pan.
• 3 mix all ingredients together and pour over beef.
• 4 cover with aluminum foil and bake for 2 1/2 to 3 hours at 350 degrees.

Chicken Enchilada Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 -6 chicken breasts
• 1 cup margarine
• 1 onion, diced
• 1 garlic clove, chopped
• 1 1/2 cups flour
• 1 teaspoon seasoning salt
• 2 teaspoons paprika
• 2 pints sour cream
• 1/4 teaspoon cumin
• 1 (4 ounce) can green chilies

Recipe

• 1 cook chicken in 12-16 cups of water until done.
• 2 debone chicken and reserve broth.
• 3 in a large saute pan, combine margarine, onion and garlic.
• 4 gradually add flour, seasoned salt, and paprika.
• 5 this will make a sauce.
• 6 if too thick, add a little broth and stir.
• 7 add remaining broth and sour cream.
• 8 stir well.
• 9 add remaining ingredients and mix well.
• 10 cook until heated through and serve.
• 11 serve with tortilla chips, grated cheese, green onions and picante sauce.

Chicken Enchilada Soup (large Pot)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 3 cups cooked chicken, diced (i prefer grilled)
• 8 cups chicken broth
• 3 (15 ounce) cans black beans, drained
• 4 (19 ounce) cans enchilada sauce (3 mild, 1 hot)
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (10 ounce) can rotel
• 2 (10 3/4 ounce) cans cream of chicken soup
• 1 cup onion, diced
• 1 (4 ounce) can green chilies, diced
• 2 (10 ounce) packages frozen corn
• 2 tablespoons oil
• 2 teaspoons salt (i like lawry's season salt)
• 1 tablespoon cumin
• 1 tablespoon garlic, chopped
• 1 cup velveeta cheese

Recipe

• 1 grill chicken & dice.
• 2 in large (nice and large) soup pot, sauté onion, garlic and green chilies in oil over medium-high. heat until soft and light brown, about 10 minutes.
• 3 add all other ingredients and mix until well blended except broth & cheese.
• 4 add chicken broth and mix well.
• 5 let simmer over medium heat for 30-60 minutes so flavors can blend. (simmer longer for best flavor).
• 6 add cheese and simmer for 15 minutes, stirring frequently.
• 7 serve or freeze.

Blue Ribbon Tuna Casserole

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups cooked egg noodles
• 1 onion, chopped
• 2 stalks celery, diced
• 1 teaspoon butter
• 1 (10 1/2 ounce) can condensed cream of celery soup
• 1/2 cup mayonnaise
• 0.5 (10 1/2 ounce) can evaporated milk (can use regular milk)
• 1 teaspoon black pepper
• 1 cup frozen peas and carrot
• 2 (6 ounce) cans tuna, one drained
• 2 1/2 cups cheddar cheese, divided
• 1/2 cup crushed potato chips

Recipe

• 1 cook egg noodles according to package directions; drain and set aside.
• 2 in same pot, melt butter and sauté celery and onions until tender.
• 3 combine all ingredients in large casserole, except for potato chips and 1/2 cup cheese.
• 4 bake at 350°f for 30 minutes.
• 5 put cheese on top, then sprinkle top with potato chips.
• 6 return to oven for a few minutes to melt cheese.
• 7 eat with crusty bread. yum.

Chicken Enchilada Casserole

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 cups chopped cooked chicken breasts
• 10 ounces diced tomatoes and green chilies, drained
• 10 3/4 ounces fat free low-sodium cream of chicken soup
• 2 1/2 cups chipotle black bean chili (from chipotle black bean chili)
• 6 (6 inch) corn tortillas
• 1/2 cup shredded low-fat sharp cheddar cheese

Recipe

• 1 preheat oven to 450 degrees.
• 2 spray an 8 inch square pan with cooking spray and set aside.
• 3 tear tortillas into large pieces.
• 4 place chicken, tomatoes, cream of chicken soup and chili in a large saucepan.
• 5 cook over medium high heat for about 5 minutes until heated through. stir to keep from sticking.
• 6 place half of the tortillas in the prepared baking dish.
• 7 spoon half of the hot chili mixture over the top.
• 8 add another layer of tortillas and the rest of the chili.
• 9 top with the shredded cheese.
• 10 bake for 6-10 minutes or until cheese is melted and casserole is hot throughout.

Chicken Enchilada Soup Lvl 1 Somersize

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 sweet onion
• 3 teaspoons minced garlic
• 1 (4 ounce) can diced green chilies
• 6 cups chicken broth
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 (6 ounce) can tomato paste
• 1 lb cooked chicken, shredded
• 1 cup grated cheese
• 1 lime
• salt and pepper

Recipe

• 1 puree first three ingredients.
• 2 heat olive oil, and add puree, chili powder, cumin and tomato paste. saute. stirring constantly for 1 minute. add broth and simmer for 15 minutes.
• 3 add chicken, lime, salt, and pepper. simmer for 1-2 hours.
• 4 when serving add cheese to each bowl. garnish with sour cream and diced tomatoes.

Chili Beans With Bacon

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 6
• 1 1/2 lbs dried pink beans
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1/2 lb bacon, diced
• 1 (14 1/2 ounce) can diced tomatoes
• 4 cups water
• 4 teaspoons ham bouillon granules
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon mexican oregano
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cornmeal
• 1/4 teaspoon fresh ground pepper
• 1/8 teaspoon cayenne pepper

Recipe

• 1 rinse and sort beans before adding to a pot of water and bringing to a boil.
• 2 boil for 2 minutes and then remove from heat. let soak for 1 hour.
• 3 cook diced bacon in the bottom of a large soup pot.
• 4 saute onions and garlic in bacon fat.
• 5 add diced tomato, water and spices.
• 6 add soaked beans to pot.
• 7 bring to boil and reduce the heat to low.
• 8 simmer covered for 4 hours, or until beans are tender.
• 9 delicious!

Chicken Adobo

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breasts
• 2/3 cup light soy sauce
• 1/3 cup vinegar
• 1/4 cup sprite, regular
• 1 medium red onion, chopped
• 4 garlic cloves, chopped
• 1 bay leaf
• 1 1/2 teaspoons fresh ground black pepper
• 8 roma tomatoes, chopped
• 2 tablespoons cilantro, chopped
• 1 tablespoon green onion, part only
• freshly ground salt & pepper
• 1 lemon, juice of
• 1 teaspoon olive oil

Recipe

• 1 put all ingredients in a (approximately) 5 quart pan.
• 2 cover and cook on the stove on medium heat for 20 minutes.
• 3 remove the cover, turn the heat to high and cook for another 5-10 minutes or until the soup is reduced to desired consistency.
• 4 chop tomatoes and mix all the other salsa ingredients and toss.
• 5 serve over boiled rice with tomato salsa.

Claire's Mexican Bean Soup

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 slices bacon, diced
• 3/4 cup onion, chopped
• 3/4 cup celery, chopped
• 1 garlic clove, minced
• 4 ounces green chilies, chopped
• 16 ounces refried beans
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• hot pepper sauce, to taste
• 13 1/2 ounces chicken broth
• cheddar cheese, grated
• tortilla chips

Recipe

• 1 in a 2 quart sauce pan cook bacon until crisp. add onion, celery, and garlic. cook covered over low heat stirring occasionally for 10 minutes.
• 2 add remaining ingredients. bring to boil. when heated through, serve in bowls and top with cheese. serve with chips.

Chicken Enchilada Sour Cream Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 8 boneless skinless chicken breasts
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 2 cups chicken broth
• 2 cups grated monterey jack cheese
• 8 ounces sour cream
• 1 (4 ounce) can green chilies
• 4 flour tortillas, torn in small pieces

Recipe

• 1 cook chicken breasts and tear into small pieces.
• 2 preheat oven to 350°f.
• 3 combine cream soups, broth & cheese in a medium sauce pan; cook & stir until cheese is melted.
• 4 add sour cream and green chiles.
• 5 layer tortillas, chicken and sauce in 11x13 glass baking dish 2 or 3 times.
• 6 bake for approximately 30 minutes or until bubbly.

Clam & Onion Dip

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 (8 ounce) package cream cheese
• 1 cup sour cream
• 1 (6 1/2 ounce) can minced clams, reserve liquid
• 1 (1 1/4 ounce) package dry onion soup mix
• 1 teaspoon worcestershire sauce
• pepper

Recipe

• 1 beat cream cheese until fluffy.
• 2 add sour cream and 2 tablespoons reserved clam liquid.
• 3 beat until well blended.
• 4 stir in clams, soup mix, worchestershire sauce and pepper to taste.
• 5 cover and refrigerate at least 1 hour.

Apple Squash Soup

Chicken 65

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 12 chicken drumsticks
• 1/2 cup curds (yoghurt)
• 1 chicken bouillon cube
• 1 teaspoon chili powder (or to taste)
• 1/4 teaspoon cumin powder
• 1 teaspoon ginger-garlic paste
• turmeric
• soya sauce
• 1/4 cup curry leaf, chopped
• 2 -3 green chilies, chopped
• 2 -3 tablespoons tomato ketchup
• 2 -3 tablespoons ghee or 2 -3 tablespoons oil, to fry
• coriander leaves, chopped to garnish

Recipe

• 1 wash the chicken drumsticks and dry them.
• 2 mix the soup cube, chili powder, cumin powder, ginger garlic paste, turmeric, soya sauce with the curd (do not add salt).
• 3 marinate the chicken for at least 4 hours in this mixture.
• 4 cook the chicken in the marinade till done.
• 5 take the chicken pieces out of the gravy if any.
• 6 set aside the gravy (if any).
• 7 shallow fry the drumsticks till browned in oil or clarified butter (ghee).
• 8 do this 1 or 2 pieces at a time for them to get a nice colour.
• 9 keep the chicken pieces aside.
• 10 now in the same ghee stir fry the chopped curry leaves and green chillies till crisp.
• 11 add the chicken and stir fry.
• 12 add the reserved gravy (if any).
• 13 add tomato ketchup according to taste to coat the chicken pieces.
• 14 cook till there is no liquid left and the chicken is coated with the sauce but dry.
• 15 garnish with the coriander leaves.
• 16 enjoy.