Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
- Servings: 6
- 1 small onion, finely chopped
- 4 tablespoons butter
- 1 (8 ounce) package cheddar cheese or 1 (8 ounce) package mexican blend cheese, shredded
- 2 broccoli florets, cooked, drained and chopped
- 1 (10 ounce) can cream of mushroom soup
- 1 (10 ounce) can cream of chicken soup
- 4 chicken breasts or 4 one whole rotisserie chicken, cooked and roughly chopped
- 3 cups cooked rice
- salt and pepper, to taste
Recipe
- 1 preheat oven to 350°f.
- 2 saute onions in butter. after onions carmelize, stir in broccoli.
- 3 add soups and cooked chicken.
- 4 mix well.
- 5 add cooked rice and shredded cheese. mix well again being careful not to mash rice or break up chicken.
- 6 bake in a 9" x 13" baking dish for 40 minutes.
Total Time: 1 hr 10 mins
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
- Servings: 6
- 1 cup minced carrot
- 1 cup minced celery
- 1 cup finely chopped onion
- 1 clove garlic, minced
- 2 teaspoons canola oil
- 6 cups chicken broth
- 2 cups grated cheddar cheese
- 1 tablespoon flour
- 1/2 teaspoon dry mustard
- 1 dash tabasco sauce or 1 chopped thai peppers
- 1 teaspoon worcestershire sauce
- 12 ounces beer
Recipe
- 1 saute the vegetables in the oil.
- 2 when onions are translucent, pour in the chicken broth.
- 3 simmer 45 minutes.
- 4 toss the flour and mustard with the cheese, and drop into broth.
- 5 stir constantly, simmering until mixture thickens slightly.
- 6 add the beer, and continue to stir.
- 7 let thicken more.
- 8 add seasonings; serve.
- 9 you can add sliced knockwurst during the last 1/2 hour if you're inclined.
- 10 great with bagels.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 4 cups water
- 1 chicken bouillon cube, crumbled
- 1 tablespoon fresh rosemary, chopped
Recipe
- 1 in a large saucepan over medium heat, cook garlic in oil 1 minute.
- 2 stir in tomatoes and cook 2 minutes.
- 3 stir in garbanzo beans, water, bouillon cube, rosemary, salt and pepper.
- 4 simmer, covered, 10 minutes.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
- 2 (16 ounce) bags frozen broccoli, cooked
- 4 (5 ounce) cans chicken meat
- 1 (10 3/4 ounce) can cream of chicken soup
- 1/2 cup low-fat mayonnaise
- 1 teaspoon lemon juice
- 1 dash spices (i used garlic salt and pepper)
- 1 cup cheese, shredded
- 1 cup crouton, crushed
- cooking spray (butter flavored()
Recipe
- 1 preheat oven to 350 degrees fahrenheit.
- 2 grease a 9 x 13-inch casserole dish.
- 3 arrange cooked broccoli in casserole dish.
- 4 in a small bowl, combine chicken meat, cream of chicken soup, mayonnaise, lemon juice, and seasonings (i used garlic salt and pepper).
- 5 spread mixture on top of the cooked broccoli.
- 6 sprinkle with cheese.
- 7 sprinkle top with croutons.
- 8 spray with butter flavored cooking spray.
- 9 bake for 30 minutes.
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
- Servings: 4
- 8 ounces cream of chicken soup
- 1/2 cup sour cream
- 1 cup pace picante sauce
- 2 teaspoons chili powder
- 2 cups cooked chicken
- 1/2 cup shredded monterey jack cheese
- 6 flour tortillas
- 1 small chopped tomato
- 1 chopped green onion
- 1/4 cup chopped onion
Recipe
- 1 stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- 2 stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
- 3 divide the chicken mixture among the tortillas. roll up the tortillas and place them seamside up in an 11x8" baking dish. pour the remaining picante sauce mixture over the filled tortillas.
- 4 cover the baking dish.
- 5 bake at 350 degrees for 40 mins or until the enchiladas are hot and bubbling.
- 6 top with tomato and onions.
Total Time: 1 min
Preparation Time: 10 mins
Cook Time: 1 hr
Ingredients
- Servings: 6
- 2 quarts smoked ham stock, clarified
- 2 cups cabbage, shredded & blanched
- 1 cup onion, shredded
- 1 teaspoon caraway seed
- 1/2 cup tomato, diced
- 1/2 cup carrot, julienned
- 2 teaspoons dill, chopped
- 1 lb flour
- 1/2 ounce salt
- 4 eggs
- 1 cup milk
- 1/2 cup water
- 1 1/2 tablespoons lemons, zest of
Recipe
- 1 combine cabbage, onions, caraway seeds, diced tomatoes, carrots, and 1 teaspoon chopped dill.
- 2 spaetzle: sift flour and salt into bowl.
- 3 make a well in the center.
- 4 combine lukewarm milk and water with eggs and pour into the well.
- 5 stir in flour, lemon, and remaining dill.
- 6 beat dough until bubbles start to form.
- 7 force through colander into boiling salted water.
- 8 when spaetzle noodles float, remove them from the boiling water and cool.
- 9 soup: heat ham stock in large pot. add garnish to soup stock and simmer for one hour.
- 10 add spaetzle and serve
Total Time: 50 mins
Preparation Time: 10 mins
Cook Time: 40 mins
Ingredients
- 1 (4 ounce) can diced green chilies
- 2 (10 1/4 ounce) cans cream of chicken soup, undiluted
- 2 cups sour cream
- 3 cups cooked shredded chicken
- 2 1/2 cups shredded colby-monterey jack cheese
- 4 ounces sliced black olives
- 12 (8 -10 inch) flour tortillas
Recipe
- 1 preheat oven to 350°f.
- 2 mix together green chilies, sour cream, and cream of chicken. set aside 1/2 of this mixture.
- 3 to the remaining half, add olives, chicken, and 1 cup of the cheese, and mix well.
- 4 divide chicken mixture evenly among the tortillas. roll up and place in a 10x15 inch baking dish.
- 5 pour remaining mixture over the top of the tortillas and spread to cover all. sprinkle remaining 1 1/2 cups of cheese over the top.
- 6 bake for 35-40 minutes.
- 7 tips: for added spice, blend in a fresh green chili.
- 8 to freeze: assemble as directed, but do not bake. cover pan well and freeze. when ready to eat, thaw for approximately 4 hours and then bake as directed.
