We had a luncheon at church yesterday and since we are currently on a very tight budget I had to come up with something inexpensive but would go a long way. Well, this is what I came up with. I doubled the recipe and it made a huge bunch of potatoes and we will be eating potatoes most of the week!! Thankfully we both like them a lot!!
2 pounds potatoes (the recipe calls for red potatoes but I use whatever I have) cut into bite sized pieces
1 8 oz package of softened cream cheese
1 envelope buttermilk ranch dry salad dressing mix
1 10 3/4 ounce can condensed cream of potato soup
1. Place potatoes in a 3 1/2 quart crockery cooker. In a small bowl combine cream cheese and salad dressing mix. Stir in soup. Add to potatoes.
2. Cover; cook on low heat setting for 7 to 9 hours or on high heat setting for 3 1/2 to 4 1/2 hours. Stir to blend before serving.
Enjoy!!
Monday, September 24, 2012
Sunday, September 9, 2012
King Ranch Chicken
My Mom used to make this casserole and it was always yummy. My hubby has made it with beef and that is how we will be eating it this week.
King Ranch Chicken
4 chicken breasts
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 can rotel tomatoes
1 lb. grated cheddar cheese
1 t garlic salt
1 t chili powder
1/4 c onion flakes
Boil and bone chicken. Cut in cubes. Mix soups, broth and seasonings. Add tomatoes and mix. Tear each tortillas into bit sized pieces. In an oven safe dish layer ingrediens as follows: line bottom with 1/2 of tortilla pieces, then 1/2 of the chicken, 1/2 of the cheese, 1/2 of the soup mixture. Repeat but with the cheese as the top layer. Bake at 350 degrees for 35 minutes until bubbly. Let set for 10 minutes before serving. Serves 8.
That is the original recipe but I am going make some changes and I will put them in red.
4 chicken breasts
12 corn tortillas
1 can cream of chicken soup
2 cans cream of mushroom soup
1 can beef broth
1 can rotel tomatoes
1 lb. grated cheddar cheese
1 t garlic salt
1 t chili powder
1/4 c onionflakes
And follow the rest of the directions as they are above.
King Ranch Chicken
4 chicken breasts
12 corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 can rotel tomatoes
1 lb. grated cheddar cheese
1 t garlic salt
1 t chili powder
1/4 c onion flakes
Boil and bone chicken. Cut in cubes. Mix soups, broth and seasonings. Add tomatoes and mix. Tear each tortillas into bit sized pieces. In an oven safe dish layer ingrediens as follows: line bottom with 1/2 of tortilla pieces, then 1/2 of the chicken, 1/2 of the cheese, 1/2 of the soup mixture. Repeat but with the cheese as the top layer. Bake at 350 degrees for 35 minutes until bubbly. Let set for 10 minutes before serving. Serves 8.
That is the original recipe but I am going make some changes and I will put them in red.
4 chicken breasts
12 corn tortillas
2 cans cream of mushroom soup
1 can beef broth
1 can rotel tomatoes
1 lb. grated cheddar cheese
1 t garlic salt
1 t chili powder
1/4 c onion
And follow the rest of the directions as they are above.
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