Tuesday, November 13, 2007

Tami’s Creamy Chicken Soup
(my friend made this for a holiday party one year and it was rather tasty. I just made it last Sunday and threw everything into the crock-pot before church--and it was great that way too)

2 big cans (26 oz each) cream of chicken soup (you can use 98% fat-free)
1 can evaporated milk
1-2 Tbsp. Mrs. Dash’s seasoning
3 Tbsp. chicken bullion

Put on stove and heat (not boiling). Turn down to lowest setting and add:
2-3 cups milk

In meantime boil:
frozen pack peas
frozen pack carrots

Boil:
6 cubed potatoes

Boil & Shred:
5 chicken breasts (I used a rotisserie chicken--all de-boned and cut up)

Throw all in a pot together.
Add some water from chicken and potatoes. Simmer.
Put cheese on top when you serve.

This makes a huge serving for a crowd--you can get at least 2 meals from it, or you can halve the recipe.

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