Tag Archives: cream of chicken soup

Foodie Page, Stockyards City Cookbook

Stockyards City Cookbook Cook Through: Sometimes…the word “okay” comes to mind.

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In the process of sealing the antique pine floor.

Wow!  Thursday sure came fast this week.  It could be because I have been busy the last 8 days helping my husband install some antique pine flooring, helping strip the sealer off the kitchen floor and resealing/sealing it.  Why is it that what you think will be a small job turns into way more than you have time for?  All that aside, there is nothing more rewarding than being involved in a project that you are proud of when it is completed.

The recipe I am reviewing this weeks is:  Easy Chicken Rice by Evelyn Gray

1 3/4 Cups uncooked rice

1 can Cream of Chicken Soup; 6-8 Chicken breasts

1 can Cream of Celery Soup

1 can Cream of Mushroom Soup; 1 stick of Butter

1 can of Water

Melt butter in saucepan, add soups and water.  Heat.  Put rice in oblong cake or casserole dish. Pour 1/2 soup mixture on top of rice.  Put chicken on top of soup and rice.  Pour remainder of soup mixture on top.  Bake at 225 for 2 hours and serve.

If you have been keeping up with the recipes I review you might remember that I don’t care for Cream of Celery Soup, so I did omit this. Continue reading Stockyards City Cookbook Cook Through: Sometimes…the word “okay” comes to mind. →

Foodie Page, Stockyards City Cookbook

What’s For Dinner Mom?

Have you ever looked at your watch and realized it is dinner time?  You haven’t started dinner much less decided what you are going to fix and someone walks in and asks “what’s for dinner Mom?”  It seems like this happens to me more often than not.  I have tried to plan ahead and buy my groceries for the week, but life gets in the way, dinner gets cancelled and the next thing I know the meat has to be thrown out.  So I  go to the grocery store several times a week to at least purchase meat.   These trips usually occur after 3:30 and most days closer to 5.  My family is shrinking and planning meals seems to be getting harder instead of easier!

If any of this sounds familiar, you will love this week’s recipe.  From start to finish you can have dinner on the table in 30 minutes or less.

Microwave Beef & Tater Casserole
by Jana Lowry

1 lb Frozen Ground Beef

1lb Frozen Tater Tots

2 T Minced Onions

1 Can Cream of Celery Soup

1 Can Cream of Chicken Soup

Paprika

Crumble beef in a 2 qt. casserole.  Microwave on high for 5 minutes.  Drain the liquid off the meat and top with onion and tater tots.  Mix two soups together and put on top of tater tots.  Microwave on high for 15 minutes.  Sprinkle paprika on top.

I have to admit that I was hesitant to eat this.  I’m not very adventurous when it comes to food.  I tend to find something on the menu, at restaurants we frequent, that I like and stick with it.  Why?  Two reasons, one it irritates everyone that I am always the last one to make up my mind and two I know when I get my food I will like it! Continue reading What’s For Dinner Mom? →

Foodie Page, Stockyards City Cookbook

Chicken Spaghetti

I have made something similar to this in the past, but I called it Rotel Spaghetti and it had fewer ingredients.  Basically my recipe consisted of Rotel cheese dip with spaghetti and chicken mixed in.  This is a little “fancier” version.  I must say I have only cooked one or two things that my family did not like. This recipe they loved.  It is great for a busy school night where you don’t have a lot of time between, school, work, and extra curricular activities.  I have included a tip to  make this an extra quick dish.  So, let’s get cookin’!

CHICKEN SPAGHETTI

by Kim Mask

16 oz. box of Velveeta
1 can Rotel
12 oz. Thin Spaghetti
2 large cans of Chicken
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup

Cook  Spaghetti as directed on package.  While spaghetti is cooking cut Velveeta into cubes.  Drain Spaghetti, combine all ingredients in a 9 x 13 inch dish and bake for 45 minutes at 350.

Cooks Tip; If you are in a hurry you might want to speed this up some by melting the Velveeta mixed with the Rotel in the microwave, mix in the rest of the ingredients and pop in the oven until hot.

Happy Cooking,

[jani]