Super Fast and Easy Chicken a la King
A great use for all those stockpiles of condensed cream soups you may have lying around. Original credit goes to Marie at allrecipes.com, although I’ve added my own modifications. This recipe went over well and made a ton. I froze half of the leftovers, and kept half in the fridge. What I froze will feed my family of 5 one more time.
Ingredients:
- 3 (10.75 oz.) cans of condensed cream of chicken soup
- 3 (10.75 oz.) cans of condensed cream of mushroom soup
- 2 cups water
- 1 (15 oz.) can peas -OR- 1 bag frozen mixed veggies (we can’t stand canned veggies here).
- 1 pound boneless skinless chicken breast, cooked and diced
Directions:
Combine cream of chicken soup, cream of mushroom soup, and water in a large pot or saucepan over medium-low heat. Add chicken and cook, stirring until heated through. Add chicken and cook, stirring until heated through. Stir in peas, heat through, and serve over (cooked) Pillsbury grand biscuits.
Homemade Spaghetti Sauce
I don’t claim to be the inventor of this recipe, but it is delicious! Especially when paired with the meatball recipe. It’ll beat the pants off of any jarred sauce any day.
-3/4 cup chopped onion
-5 cloves garlic, minced
-1/4 c. olive oil
-2 (28 oz) cans whole peeled tomatoes (I have used basil, garlic, and oregano flavored diced tomatoes before, and it has been awesome.)
-2 tsp salt
-1 tsp white sugar
-1 bay leaf
-1 (6 oz) can tomato paste
-3/4 tsp dried basil
-1/2 tsp ground black pepper
-1 lb ground beef or turkey (optional)
In large saucepan over medium heat, saute onion & garlic in olive oil until onions are translucent. Stir in tomatoes, salt, sugar, and bay leaf. Cover, reduce heat to low, and simmer 90 minutes.* Stir in tomate paste, basil, ground pepper and cooked ground meat (if desired), simmer 30 mins more. Serve.
*Note- Some unnamed members of our household will not eat anything that remotely looks like a veggie. Usually, I will blend the tomatoes until the big chunks are gone.
