Zesty Crock Pot Chicken
10 frozen boneless skinless chicken breasts
1 family size cream mushroom soup
1 family size cream chicken soup
2 can green chili peppers
1 8 oz pkg cream cheese
3 Tbsp chili powder
4 Tbsp dried parsley
Cook all day or at least 6 hours. Garnish with cilantro if desired and Serve w/rice, potatoes or pasta.
Crock Pot Stew
1-2 lbs beef stew meat
4 carrots, cubed
4 potatoes, cubed
2 cans cream soup (either mushroom or chicken)
1 can tomato sauce
1 pkg Lipton onion soup mix
Mix altogether in crock pot and let stew for 4-6 hours. Serve with homemade biscuits.
Froggie’s Mexican Pasta Bake
3/4 lb gemelli noodles
2 c baked chicken, cubed
2 Tbsp olive oil
1/4 red onion, chopped
1/3 green bell pepper, chopped
1 small can hot green chilis, chopped
1/2 c sweet corn kernels
1 (15 oz) can black beans, drained
1 (14.5 oz) can peeled and diced tomatoes, or 2 fresh diced tomatoes
2 Tbsp taco seasoning mix
1/2 c salsa casera
1 1/2 c velveeta, cubed
Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 12 minutes or until al denta; drain.
While pasta is cooking, heat olive oil over medium heat in a large skillet. Add onions, green pepper and cook until lightly browned. Add tomatoes, taco seasoning mix, black beans and corn until heated. Mix with pasta.
Place velveeta cubes in bowl and microwave until melted, approximately 2 minutes. Stir as needed. Add salsa casera to melted cheese and mix. Pour cheese over pasta and mix. Turn out into baking pan. Sprinkle cheddar cheese on the top and bake for 25 minutes.
Top with dollop of sour cream and cilantro (if desired) and serve with chips.
This page has the following sub pages.