From: Cooking Light (modified)
2 tb butter
1/4 cup chopped onion
1/4 cup celery
2 tb flour
3 cups milk
2 cups chopped roasted chicken
1-1/2 cups fresh/frozen corn kernels
1/4 ts dried thyme
1/4 ts ground red pepper
1/8 ts salt
1 can (14 oz) can cream-style corn
thyme sprigs (optional)
+ 1 small potato
+ 1 cup chicken stock
From: Betty Crocker
2 cups coarsely chopped cabbage
1 cup baby cut carrots
1 cup uncooked wild rice - rinsed and rained
1 medium onion - chopped
2 cloves garlic - finely chopped
1 package (8 oz) sliced mushrooms
1 lb boneless, skinless chicken thighs - cut in 1.5 in pieces
1/2 lb sweet Italian sausage links - cut into 1-in pieces
2 cans (14 oz) chicken broth
1 can (10 3/4 oz) condensed cream of mushroom soup
Mix all ingredients except broth and soup in slow cooker.
Mix broth and soup in bowl. Pour over meat and vegetables in slow cooker. Stir.
Cook on low setting 6-8 hours.
Cook: 8 hrs.
8 servings.
Calories 295; fat 13g; cholesterol 50mg; sodium 730mg; carbohydrate 26g; protein 22g
From Campbell’s
1 cup Pace Thick N Chunky salsa
2 cans (10 3/4 oz ea) Campbell’s Condensed Cream of Chicken soup
1 lb skinless, boneless chicken breasts - cut into 1/2 in pieces
2 cups frozen whole kernel corn
1 can (15 oz) black beans - rinsed and drained
1 soup can water
1 ts ground cumin
4 corn tortillas (6 in) - cut into strips
1 cup shredded cheddar cheese (4 oz)
1/3 cup chopped fresh cilantro leaves
Stir salsa, soup, chicken corn, beans, water, and cumin in a 4 qt slow cooker.
Cover and cook on low for 4-5 hours.
Stir the tortillas, 1 cup of the cheese and cilantro into the cooker. Cover and cook for 15 mins.
- 2 cups seasoned ground beef and sausage (2 lb ground beef + 3/4 lb bulk pork sausage + 1 cup chopped onion)
- 1 cup hickory smoke flavor barbecue sauce
- 16 oz can Old El Paso refried beans
- 15 oz spicy chili beans - undrained
- 14.5 oz can diced tomatoes - undrained
- 1/2 cup water
- 3 green onions - chopped
Mix all ingredients except onions.
Cook over medium heat 15-20 minutes, stirring occasionally, until thoroughly heated. Sprinkle individual servings with onions.
