Chicken Enchilada Soup
Add to soup pot and cook on stovetop over medium heat:
4x chicken breasts, cooked & shredded
29oz chicken broth
2x 15oz cans of green enchilada sauce
2x cans of diced green chilis
1T chili powder
1t onion powder
1t garlic powder
In the last half hour of cooking, add to the pot:
2/3c instant rice
4oz cream cheese
Cook another 20 minutes over med-lo heat and serve!
Laura's Chicken Divan
3x chicken breasts
1 can cream of chicken soup (or, Laura suggests creating your own cream sauce and adding bouillon)
1/2tsp curry powder
1tsp lemon juice
1 pkg whole frozen broccoli cooked
Steam chicken breasts for 20minutes.
Mix mayonnaise, chicken soup, curry powder and lemon juice. Layer the above mixture with chicken and broccoli.
Top with 1cup of cheddar cheese and bread crumbs.
Bake 1hour at 350 degrees.
Sonja's Chocolate Chip Cookies
1-1/2 sticks of butter, softened
3x big spoonfuls of peanut butter (Adam’s Creamy style)
1tsp vanilla extract
1tsp baking soda
Barely 1cup brown sugar with a token 1Tbsp of white sugar
Beat together with mixer. Then add:
2c Ghiradelli chocolate chips
Bake at 375degrees for 8-9 minutes.
Ken says he just throws in whatever he has and stops when the pot is full. Here are the ingredients he most recently used for a pot of chili:
Can of Italian diced tomatoes
Bell peppers (green and red)
Northern beans, Pinto beans & Kidney beans
Garlic (a lot!)
Serve topped with cheese and a side of garlic bread!