inute.
Stir in the soup and water and heat to
Heat the oven to 350 degrees F. Stir 1/2 cup soup, the chicken and 1/2 cup cheese in a medium bowl.
Spoon about 1/4 cup chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down into an 11x8x2-inch baking dish. Pour the remaining soup over the tortillas. Cover the baking dish.
Bake for 25 minutes or until the enchiladas are hot and bubbling. Top with the remaining cheese. Sprinkle with the cilantro, if desired.
Heat the oven to 400 degrees F. Stir the soup, chicken and vegetables in a 9-inch deep-dish pie plate.
Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
Bake for 25 minutes or until the topping is golden brown.
Begin by making the soup. Rinse the lentils under running
Boil chicken breasts for approximately 15 minutes.
Remove chicken from pan and boil rice in broth.
When rice is done, add cans of soup, celery, pepper and parsley.
Pick chicken apart and toss in pan.
Use milk to thin out if necessary.
Stir a lot while cooking.
Serve with a loaf of bread.
You can make this in 30 minutes and there'll be enough to serve at least 2 people.
In saute pan, heat up a little bit of oil and brown meat until no longer pink. Add the onion and saute another 2-3 minutes.
Add the entire can of **UNDILUTED** soup to the meat along with the ketchup. Stir and heat through.
Serve over warmed or toasted hamburger buns. For hungry boys if might be necessary to double or even triple this recipe.
Pass the carton of milk and fight over who is doing the dishes!
NOTE: If by chance the sloppy joe mixture is too watery, stir in about 1/2-1 tablespoon flour and incorporate well.
In a saucepan, bring the stock to a boil, add the chicken, onions, garlic, carrots, celery, chickpeas and chilli. Bring to the boil and cook for 20 mins.
Remove the chicken from the soup and cut into bite-sized pieces. Season with salt, black pepper and lime juice to taste. Ladle the soup into bowls and add the chicken, coriander and avocado. Garnish with red chilis.
Cook bacon until crisp; pour off drippings.
Set aside.
Stir soup into skillet.
Add milk, lemon juice, and seasonings.
Blend until smooth.
Heat slowly; stir often.
Meanwhile, make open-face sandwiches by placing tomato and bacon on toast.
Top each toast sandwich with warmed sauce mixture.
oodles in bottom of soup bowl and ladle soup over noodles.
d vegetables are tender and soup is well flavored.
Remove
n a large heavy bottom soup pot, melt butter on medium
plit peas, the split pea soup mixes (but not the seasoning
Separate the the broth from the vegetables & chicken.
heat
In large saucepan, combine frozen vegetables and contents from sauce packet from meal starter, water and shrimp.
Cook over high heat until vegetables and shrimp are thawed, stir occasionally.
Bring to a boil.
Add noodles and contents of seasoning packet from chicken soup mix (WHEN I MADE THIS, I ADDED THE SHRIMP SEASONING PACKET AFTER TASTING. THIS OPTION IS UP TO YOU!).
Reduce heat to medium and simmer 3 minutes or until vegetables are tender.
Sprinkle each serving with peanuts from meal starter.
SOUP: Heat oil over medium-high
Clean and wash the bean soup mix.
Place in a large pan. Cover with water to two-inches over the beans.
Soak overnight. Drain beans; add the 2-quarts water, ham hock, salt and pepper. Cover and bring to a boil; reduce heat and simmer for 1 1/2 hours or until beans are tender.
Add remaining ingredients and simmer for an additional 50 minutes, stirring occasionally.
Remove the ham hock from the soup and remove the meat from the bone.
Chop meat and return to the soup.
Wash the beans and place in a Dutch oven.
Cover with water and soak overnight.
Drain the beans and add the water, ham hock, salt and pepper.
Cover and bring to a boil.
Reduce heat and simmer 1 1/2 hours until beans are tender.
Add the remaining ingredients.
Simmer 30 minutes more, stirring occasionally.
Remove ham hock from the soup.
Remove from bone, chop and return meat to the soup.
Serve with your favorite homemade bread.
Peel and dice the carrots, celery and potatoes.
Cut the leeks and cabbage leaves into fine strips.
Saute the vegetables and soup bone in the butter.
Add the barley.
After a few minutes, pour in the bouillon.
Stick the onion with the clove and add to the soup, along with the bacon.
Simmer for 2 1/2 hours.
Remove the soup bone and onion from the soup.
Mix the egg with the cream; add to the soup.
Heat, but do not boil.
Season to taste with salt and pepper.
nd drain.
Remove ham from the soup, and chip into bite
ore.
Remove ham bone from the soup. Season with salt and