Cheesy Corn Chowder

Cheesy Corn Chowder
3 (10 ounce) cans cream of chicken soup
1 cup chicken broth
16 ounces frozen whole kernel corn
3 cups of cooked boneless chicken
1 (10 ounce) can Rotel diced tomatoes
1 (8 ounce) can creamed corn
1 lb of melted Velveeta cheese
1 tablespoon black pepper
2 teaspoons garlic powder
Thaw frozen dorn. Dice or shred the cooked chicken. Dice the Velveeta cheese and pour the chicken broth over the cubes. Next melt the mixture in the microwave, stirring ever 45 to 60 seconds until its completely melted. Using a nonstick stock pot, mix all the liquid ingredients (do not add any water to the condensed soup) and using low heat bring to a simmer. Next add the rest of the ingredients and continue to cook on low until thoroughly heated. CAUTION: Keep a watchful eye on this for it will stick and or scorch if heated to fast or on too high a temperature.

Chicken Angelo

Chicken Angelo
4 skinless, boneless chicken breasts
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
12 ounces Muenster cheese, sliced
1 (10.75 ounce) can condensed cream of chicken soup
Preheat oven to 350 degrees F (175 degrees C). Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish. Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.

Buffalo Chicken Soup

Buffalo Chicken Soup
2 bunches green onions, chopped
3 stalks celery, chopped
1/4 cup butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced cooked chicken
1/4-1/2 cup chicken wing sauce
4 ounces Velveeta cheese
1/2 teaspoon cayenne
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
Saute onions and celery in butter until tender. Stir in flour until smooth. Slowly add milk and broth. Add remaining ingredients and simmer, stirring occasionally, until cheese has melted.

Chicken Soup Casserole

Chicken Soup Casserole
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.5 ounce) can condensed chicken and rice soup
1 cup mayonnaise
1 tablespoon chopped onion
1 cup shredded boiled chicken breast meat
4 ounces buttery round crackers, crushed
Preheat oven to 300 degrees F (150 degrees C). In a large bowl combine the cream of chicken soup, cream of celery soup, chicken soup with rice, mayonnaise, onion and chicken meat. Mix together well. Pour mixture into a 10x10 inch casserole dish. Sprinkle crushed cracker crumbs over the top. Bake in the preheated oven for 30 to 35 minutes or until it starts to bubble.

Beef Stroganoff Casserole

Beef Stroganoff Casserole
2 lbs chuck roast, cubed in 2-3 inch cubes
Approx 6 oz uncooked wide egg noodles
16 oz can condensed mushroom soup
8 oz can beef broth, fill empty can with warm water and add to crock pot.
4 oz sour cream
1 tsp salt, pepper to taste
In crock pot add meat cubes, salt and pepper, and then uncooked noodles on top of meat. Then add beef broth, water, sour cream, and mushroom soup. Cook on medium heat for at least 6 hours, covered. There is no need to stir or mix ingredients. The soup, broth & water will make a tasty broth with the sour cream, meat and noodles.

Chicken Rice Casserole

Chicken Rice Casserole
1 can cream of mushroom
1 can cream of chicken
1 can cream of celery
1 cup rice
4 to 6 chicken breast halves
Few slivers of butter
Mix rice with soups in separate dish. Spray bottom of casserole dish with cooking spray. Place chicken breasts on bottom and top with soup mixture. Add a few slivers of butter on top. Cover and bake at 350 degrees for 1 hour.

Spaghetti a la Philly

Spaghetti a la Philly
1/2 lb. spaghetti, uncooked
1 lb. extra-leanground beef
1 jar (24 oz.)spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.)PHILADELPHIA Cream Cheese, cubed
2 Tbsp. KRAFT Grated Parmesan Cheese
Cook spaghetti as directed on package. Meanwhile, brown meat in large skillet. Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently. Drain spaghetti. Add to sauce; mix lightly. Place on platter; top with Parmesan.

Stuffed Peppers

Stuffed Red Peppers
6 med. red, orange or yellow peppers
1 lb. ground beef
1/2 c. chopped onion
1 can whole kernel corn
1 (12 oz.) can V-8 juice
1 tsp. Worcestershire sauce
3/4 tsp. salt
2 c. shredded sharp cheese
Cut off tops of peppers; remove seeds and membranes. Precook pepper cuts in boiling salted water 5 minutes, drain. Sprinkle inside with salt. Brown meat and onion; add next 5 ingredients; simmer until hot about 5 minutes. Add cheese and stir until melted. Stuff peppers; stand upright in 11 x 7 x 1 1/2 inch baking dish. Fill baking dish to 1/2 inch with water. Bake uncovered at 350 degrees for 40 minutes.

White Chicken Chili

White Chicken Chili
3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4 ounce) diced green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces each) great Northern beans, drained and rinsed
1 can (14 1/2 ounces) low-sodium chicken broth
1 1/2 cups chopped, cooked chicken breast
Shredded Monterey Jack cheese, optional
Sour cream, optional
Heat oil in a large skillet over medium-high heat. Add the onion and saute until tender. Add the chilies, flour and cumin; cook and stir for 2 minutes. Add the beans and chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes or until lightly thickened. Add the chicken and heat through. Garnish with cheese, sour cream and salsa, if desired.

Kool Aid Pie

Kool Aid Pie
1 14oz can sweet condensed milk
1 tub of cool whip
1 pkg unsweetened kool aid (any flavor)
graham cracker crust
Mix all ingredients together and place into pie shell and refridgerate for at least one hour.