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Chicken Tortilla Cheese Soup
1 Family size can Cream of Chicken Soup
3 cans Fiesta Nacho Cheese Soup
3 cans Milk
1 can Enchilada Sauce
2 large chicken breasts, cut up and cooked
Mix all together and heat in crock pot.
Heat on low all day.
Serve with shredded cheese and corn chips on top.
For less spicy soup, substitute 1 can of Cheddar Cheese Soup
instead of one of the FiestaNacho Cheese.
*Thanks to Lisa Parent (Mom of a Bantam, Peewee & Mite)
Pizza Casserole
INGREDIENTS
- 1 pound Rotini noodles - cooked
- 1/2 pound lean ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 cup sliced pepperoni sausage (I use the small round Turkey Pepperoni)
- 2 jars pizza sauce – about 32 oz
- 4 tablespoons milk
- 1 cup shredded mozzarella cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cook noodles according to package directions.
3. In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, and then bake for 5 to 10 more minutes.
5. I have chopped black olives to sprinkle on after – they do not usually taste very good when baked in.
*Thanks to Kris Cecil (Mom of a Peewee, 12U and 10U)
BUFFALO CHICKEN DIP
4 Pkgs- Cream Cheese
1 Bottle- Franks Red Hot (12 0z)
1 Cup-Ranch Dressing
2-3 Cans Chicken Breast(10 oz)-or 1 Lg Can
1 Pkg-8-12 oz. Mozarella Cheese
Put all ingredients in Crock-Pot and Stir occasionally until hot.
Serve with: Sea Salt Bagel Chips, Pita Chips or Tortilla Chips
*Thanks to Lynn Antony (Mom of a Bantam and High School Girl)
Cheesy Potatoes- makes double batch (full crock pot)
**For 4-6 people, cut the recipe in half. However, it ALWAYS GOES…
2 Bags of Frozen Hashbrowns
2 Cans of Cream of Chicken
1 8oz package of shredded cheddar cheese
1 16 oz of sour cream
½-1 cup of milk
Optional:
1 cup chopped onions
1 cup crushed corn flakes
Sauce:
Mix everything together except the Hashbrowns and cheese.
Spray butter on the bottom and sides of the pan. Layer the bottom of the pan with hashbrowns about 1” thick. Pour ½ of the sauce on top and then cover with shredded cheese. Do this again to make 2 layers. Spread your crushed corn flakes on top. (You may need to spray some butter on top to prevent burning)
OVEN
Place in the oven at 355 degrees for 45-50 minutes.
CROCKPOT
Crockpot- high for at least an hour and then on low….keep checking because if it’s not stirred, it will burn on the outside and be cold in the center.
Original recipe calls for the hashbrowns to be frozen when making. I have made it the night before and put it in the fridge and it always turns out the same way…nummy J
*Thanks to Jean (Mom of a St. Francis Mite)
