Tag Archives: cream of mushroom 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

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]