From Church Cookbook
2 cans cream of chicken soup
1 pkg. dry Italian seasoning
6 oz. cream cheese
3 to 4 chicken breasts or I use 4 cans of chunk chicken and put in at last 10 minutes so the meat doesn't crumble too much. If using for smaller portion like for lunch menue, for dinner chicken breast would be better.
Put soup, cream cheese, and dressing packet in crock pot on low for 1 hour. Stir, then add whole chicken breast. Cook 6 to 8 hours. Chicken will shred with fork, then serve over rice or noodle. We use egg noodles. Easy and Yummy!
Saturday, April 2, 2011
Six Can Chicken Tortilla Soup Yummy!
From Church Cookbook
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth or 2 cups water with 2 cubes chicken broth
1 (10 ounce) can chunk chicken I use two cans and put it in at last 10 minutes.
1 (15 ounce) can black beans drained
1 (10 ounce) can diced tomatoes with green chilies I use rotell brand
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stockpot. Simmer over medium heat until chicken is heated through. Serve with crushed tortilla chips and a dollop of sour cream on top and we top with cheese.
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth or 2 cups water with 2 cubes chicken broth
1 (10 ounce) can chunk chicken I use two cans and put it in at last 10 minutes.
1 (15 ounce) can black beans drained
1 (10 ounce) can diced tomatoes with green chilies I use rotell brand
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stockpot. Simmer over medium heat until chicken is heated through. Serve with crushed tortilla chips and a dollop of sour cream on top and we top with cheese.
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