Chicken Wild Rice Soup

From:  Taste of Homes...

2 quarts chicken broth
1/2 lb fresh mushrooms, chopped
1 cup finely sliced celery
1 cup shredded carrots
1/2 cup finely chopped onion
1t chicken bouillon granules
1t dried parsley flakes
1/4 t garlic powder
1/4 t dried thyme

1.4 cup butter
1/4 cup flour
1 can condensed cream of chicken or mushroom soup, undiluted
1/2 cup additional chicken broth
3 cups cooked wild rice
2 cups cooked, shredded chicken

In a large saucepan combine the first nine ingredients.  Bring to a boil. Reduce heat; cover and simmer for 30 minutes.  In a soup kettle or Dutch oven, melt butter.  Stir in flour until smooth.  Gradually whisk in broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Whisk in soup and additional broth.  Add rice and chicken; heat through. Yields 3 1/2 quarts

Beefy Nacho Soup

From: Me...
1 lb. lean ground beef
1 T taco seasoning mix
1 can condensed nacho cheese soup
1 can diced tomatoes and green chilies, undrained
1 1/2 cups milk
l/4 cup shredded cheddar cheese
1/2 cup of frozen or canned corn
1 cup uncooked macaroni
1/2 cup sour cream
1/2 cup crushed tortilla chips

In a large pot or non stick pan cook ground beef over medium heat seasoning with salt and pepper.  Drain, and add all the remaining ingredients except for the cheese, sour cream and chips. bring to a boil and cook until noodles are done.  Just before serving stir in the sour cream and top each bowl with the shredded cheese and tortilla shells.
Yum!  This is a huge hit at our house, especially for fall.  We double this at our house.

Lasagna

From: Me...
12 lasagna noodles cooked 
1 lb. sausage cooked
1-2 green peppers chopped (saute this with the onion)
1 small onion
1 jar of spaghetti sauce
12 oz. of cottage cheese
1/2-3/4 of a package of ricotta cheese
1 egg
Parmesan cheese
1/2 t garlic powder
1 T dried parsley flakes
2 cups mozzarella cheese (reserve 1 cup)


Cook sausage, saute green peppers & onions set aside. Mix cottage cheese, ricotta, 1 cup of mozzarella cheese, egg, Parmesan cheese, garlic and parsley.  Spray a 9X13 dish, spread a couple of good spoonfuls of spaghetti sauce in the bottom.  Place one layer of noodles down then 1/2 of your sausage pepper/onion mixture and 1/2 of your cheese mixture. Top this with 1/4 jar of spaghetti sauce and then noodles. Repeat this once more using of course the remaining cheese sauce, sausage.  Top with noodles cover with remaining sauce and the 1 cup of mozzarella cheese that was set aside.  Cover with foil and bake at 350 degrees for 45 min. uncovering it for the last 10 min.  Let rest, serve.  Serve with a green salad and toasted french bread.  To toast the french bread cut it lengthwise spread melted butter down both sides of the bread, sprinkle this with garlic salt, parsley flakes and some Parmesan cheese.  Put the two halves back together and wrap this in foil, I cook this alongside the lasagna so when the lasagna is done so is the bread (put it in when there is about 30 min. left on your timer)

Chicken Tortilla Soup

From: Andrea...
Saute together:
1/4 cup margarine
1 bund green onions
1 bunch cilantro
2 cups chopped onion
Add:
4 cans chopped tomatoes
2 cups tomato juice
2 cups water
4 cups chicken broth
1 T paprika
1/2 t. cayenne pepper
1 t. oregano
1 T salt
1 T garlic powder
1 t. sugar
4-5 chicken breast cooked
Simmer for 30 minutes.  To plate this, place broken tortilla chips at the bottom of a bowl then add your soup, garnish with shredded cheddar cheese and avocado

White Chili

From: Andrea (Julie Jensen)...
2 cans Great Northern beans
1 small onion chopped
1 small can diced gren chilies
2 cups chicken (cooked and cubed)
1 T cumin
2 garlic cloves
1 cup chicken broth
1 T chili powder
1/4 t. salt


Mix together in pot and simmer for 25 minutes.  
Add:
1/2 cup sour cream
1 cup grated cheddar cheese
Serve with tortilla chips or cheese quesadilla's:)  So good, more like a wonderful taco soup!

Potato Soup

From: Rochelle...

Cook:

5 cup water

5 t. chicken bullion

1 medium onion chopped

7-8 medium potato peeled & cubed

2-3 grated carrots

2-3 ribs of celery chopped

Add:

1/4 cup butter

1 T parsley flakes

garlic salt to taste

1 t. salt

pepper to taste

Mix:

1/3 cup flour with water and whisk soup while adding this.

Add:

1 can evaporated milk

Heat until thickened, turn off the oven and add 3 cups grated cheddar cheese.

Optional:

Cooked crumbled bacon

cubed ham

corn

Tortellini soup

From: Julie...
1 lb. italian sausage
1 onion chopped
2 cloves of garlic minced
1/2 cup water
2 cans of beef broth
1/2 cup apple juice
1 28 oz. can of crushed tomatoes
1 t. basil
1 t. oregano
4 T fresh parsley chopped
3 carrots julienne
1 cup sliced zucchini
1 green pepper chopped
8 oz. tortellini
grated parmesan


Brown sausage, drain fat, add onion and garlic cook for a couple of minutes.  Add all remaining ingredients except for the tortellini. Simmer for 30-45 minutes. Add tortellini 10 minutes before serving! Delish!!

Cream Cheese Chicken Braid

From: Pantry Secrets...
2 1/2 cups cooked shredded chicken
1/4 cup chopped onion
8 oz. cream cheese
4 T butter
1/2 t. season salt
1/4 t. pepper
Combine all ingredients, spoon the filling down the center of dough that has been rolled out into a rectangle.  Using kitchen scissors cut into the sides of the rectangle length wise about an 1" apart and 1 1/2 to 2" deep.  Braid the dough putting one piece of dough over another until you have covered all of your filling and it is braided to the bottom.  Bake at 350 for about 20 minutes, check for doneness, depending on your oven it may need a little less time or more time.
Sauce:
1/2 can cream of chicken soup with 1/2 soup cream. Heat and serve.

Cheesy Hamburger Soup

From: Shelly...
1 lb. hamburger cooked
2 1/2 cup water
1 to 2 t. beef flavoring
1/4 t. garlic
1 to 2 carrots shredded
3 potato's
salt and pepper to taste
2T flour
1 cup milk
1 1/2 cups shredded cheddar cheese
1 handful of peas


In a large pot cook the first 7 ingredients until potatoes are soft. Mix the flour and milk together and add to the pot, stirring constantly.  Add the peas remove from heat and add the cheese stir well, and serve.  

Cream Corn

From: Shelly/Me/Dad....
1 bag (32 oz.) of frozen corn
1 cup whipping cream
1 t. accent (season) salt
1 T sugar
pinch of white pepper (you can also use regular black pepper)
1 T butter
1 T flour


Combine all ingredients except butter and flour in a pan, cook on medium stirring constantly until mixture begins to boil.  Let boil for about 5 minutes, in a bowl melt your butter add to it the flour (to make a roue).  Add this to your corn, let boil for another 2 or 3 minutes.  

This great cream corn is a staple in my family for Thanksgiving & Christmas dinner.  I taught this recipe as well as our eggnog (snog) recipe at a relief society function despite early critics I have since had calls from sisters who have incorporated this recipe into their Thanksgiving and Christmas dinners.  So great!  I hope you enjoy this, it is extra special to our family:)  This recipe easily doubles or triples or quadruples (which every year I am in charge of making)

Chicken Enchilada's

From: Me...
Mix:
1 can cream of chicken soup
1/2 pint sour cream
1/2 cup milk
1/2 onion chopped
1 cup shredded cheddar cheese


Mix:
2 cup cooked chopped chicken
slosh of Worcestershire sauce
1 can tomato sauce
taco seasoning to taste
3/4 cup cooked white rice


Tortilla shells


Preheat your oven to 350 degrees.  Put a a good scoop of the red sauce and a scoop of the cream sauce down each tortilla reserving enough to spread over the enchilada's once they are in the dish (usually makes about 8).  Spray a 9X13 glass dish, place each enchilada side by side when finished spread the remaining cheese/cream mixture over the top.  Cover with foil, removing during the last 10 minutes of baking. Bake for 30 to 45 minutes. (I like it at 45 minutes because the bottom of the enchilada's will start crisping)

Cream of Broccoli Soup

From: Shelly...
I have to say this is two of my kids favorite and most requested meal!! For real!:)


Saute 1/2 chopped onion with 3 T butter add 2 qt. of water.  Add to this 3 spoonfuls of chicken paste flavoring (I buy this as Costco) 4 cups of frozen broccoli.  Remove broccoli and add to a food processor pulse till desired texture, set aside.  In the food processor add 1 cup of milk, 1/4 cup dehydrated cheese, 1/3 cup flour & 4 T. butter pulse till combined.  Add this into your boiling pot along with your broccoli and another 5 cups of milk and 1/2 t garlic and pepper.  Bring to a boil stirring constantly.  Add 2 to 3 drops of yellow food coloring if you would like to enhance the color.  Remove from heat and add 2 cups shredded cheddar cheese.  Serve with hot rolls!

Chili

From: Nat...
1 1/2 lbs. hamburger
1/2 onion chopped
3 to 4 garlic cloves
Cook this together, drain off drippings
add:
1 t. oregano
1 t. margarum
1 t. pepper
1 t. basil
1 t. salt
1 T. brown sugar
1 T. Italian seasoning
1 T. thyme
2 bay leaves
1/2 T. chili powder
1 cup water
2 cans stewed tomatoes chopped
2 cans kidney beans (rinse and drained)
2 cans tomato sauce
Top with cheese, sour cream & Frito Lay chips
Once you have added the seasoning portion of the ingredients cook on low and let simmer for about 45 min.  this will allow it to thicken.  Enjoy!

Homemade Chicken Noodle Soup

From Me...
10 cups of water
4 celery stalks
3 large carrots
1 large onion
3 T chicken flavoring paste
1 can of cream of chicken coup
dash of garlic powder or garlic salt
pinch of parsley flakes
dash of pepper
4 to 5 bay leaves
homemade noodles (you can also use store bought)
3 Chicken breasts (you can precook and shred these, or add them to the pot a few minutes before adding the veggie's) or I like to use 2 pints of homemade canned chicken (this tastes so great)


Chop all of the vegetables, boil everything together except the noodles, chicken (if pre-cooked) and the cream of chicken soup add these when veggie's are almost finished. 

This is great on a winter day and it feeds a bunch of people, I use my pressure cooker (the one that looks like a crock pot) for this meal and it turns out to be the perfect bowl of soup.  I suggest using homemade noodles, the flour on the noodles help to thicken the soup!

Broccoli-Chicken Chowder

From: Me..
2 cups frozen broccoli florets
2 T butter
1/2 cup sliced celery
1 medium onion chopped
1/2 cup sliced carrots
1/2 t. dried thyme leaves
1/4 cup all-purpose flour
1 1/2 cups milk
1 (10 1/2 oz.) can condensed chicken broth
2 cups diced cooked chicken
4 oz. cheddar cheese
garlic powder and pepper to taste


Melt butter in a large saucepan over medium heat.  Add celery, carrot, onion and thyme; cook 5 to 7 minutes or until vegetables are crisp-tender, stirring occasionally.


Stir in flour until well blended.  Add milk, broth, seasonings and broccoli; cook until mixture boils and thickens, stirring constantly.


Stir in chicken, continue stirring until broccoli is tender.  Turn off the stove and add the cheese, stir until melted.


This is perfect for people who do not like the traditional clam chowder but want the thick cream soup.

Everyday Lasagna Skillet

From: Pillsbury September 2006
1 lb. lean ground beef
1 lb. mild Italian sausage
1 jar (26 oz.) tomato pasta sauce
1 cup water
5 uncooked lasagna noodles broken into 2-inch pieces
1 container (12 oz.) cottage cheese
1/2 cup grated Parmesan cheese
1 T dried parsley flakes
1 egg
2 cups Shredded Italian cheese blend (8 oz.)


In a 12 inch nonstick skillet, cook ground beef and sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain  Stir in pasta sauce, water and uncooked noodles.  Reduce heat to medium-low.  Cover; cook 20-25 minutes, stirring occasionally, until pasta is almost tender.


Meanwhile, in small bowl, mix cottage cheese, Parmesan cheese, parsley and egg. Spread over partially cooked pasta mixture.  Sprinkle with shredded cheese.  Cover; cook 10-15 minutes longer or until cottage cheese mixture is set and pasta is tender.


I love this, I make this all the time for my family and they love it!!  I just use the sausage and no beef, I also use regular mozzarella and it turns out great every time:) So delish to serve with homemade french bread & a salad.