Oct 13, 2011 |
I’m at it again; entering this week’s Holiday Recipe Exchange for a chance to win a 3.5 quart Le Creuset French Oven. Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Le Creuset.
This another “heritage” recipe, handed down from my mom to me to my daughter. It’s the first oven-dish I ever taught her to make. My mom makes hers with tuna but my daughter doesn’t care much for any fish other than shrimp or my blackened salmon, so I changed this recipe up with a can of chicken instead.
You can add veggies to it if you like, but I enjoy it just as it is… helping after helping after helping.
INGREDIENTS:
1 bag (12 oz.) potato chips, crushed
1 can Cream of Mushroom soup, undiluted
1 can Cream of Chicken soup, undiluted
1/2 soup can of milk
1 can (12 oz.) chicken or tuna
Mix all ingredients together. Bake at 350 for 30 minutes.
It’s that simple, and even more delicious!
Oct 6, 2011 |
by Molly Jo Realy @MollyJoRealy
Now that we’re in October and starting the “Busy Season”, this month’s recipes will center on those quick and easy, good for you meals that my family loves. All are five ingredients or less, making them inexpensive as well.
This first recipe came about years ago when my car was in the shop, I had few groceries in the shop, and a hungry daughter (not to mention self). I had to make do with what I had. It turned out so well, it became a favorite.
What I love about this, is that it’s so basic, you can change it up however you like. Add a little soy sauce and chow mien noodles for an Asian flare. Or spoon it over potatoes for something more homey. Add vegetables to the dish, or on the side. However you serve it, it’s sure to be a winner.
INGREDIENTS:
2 Cans – Cream of Chicken soup, undiluted
1 can (12 oz.) chunk chicken
2 cups white rice
Prepare rice on stove. In separate sauce pan, combine soup and chicken and warm on low until heated through. Once rice is cooked, serve sauce over rice.
It’s that easy, and that delicious! Enjoy.
