Katy's Cheesy Chicken and Veggie soup

Ingredients


3 quarts of water

12 chicken boullion cubes

1 onion diced

1 cup of celery diced

2 bags of California mixed vegetables-broccolii, cauliflower & carrots

1/2 pound of butter

1 cup flour

1 jar cheese whiz

3 cooked chicken breasts diced

1 cup frozen peas- optional

Directions

Bring water and chicken boullion to boil in large stockpot. Add diced onion, celery and California Vegetables. Simmer until vegetables are soft. In another small sauce pan, melt butter, remove from heat and whisk in flour. heat on low 1 to 2 minutes whisking the whole time. whisk Flour- butter mixture into soup one spoonful at a time, over low heat until soup is thick and creamy. Stir in jar of cheese whiz until fully blended into soup. Add diced chicken and peas. * Freezes well, but don't reheat on stove, soup burns easily. Reheat in microwave only



I am not sure what the nutritional values are on this, I know it makes a lot of soup. It is extremely important to add the chicken or the soup is too salty. As a post op RNY Patient, I can only eat about a 1/2 cup.

Chicken and Dumplings and Chicken and pasta alfredo

Chicken and Dumplings
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4 boneless chicken breasts
6 cups of water
5 chicken bouillon cubes
1 can cream of chicken soup
1 can cream of mushroom soup
1 can corn- drained
1 can green beans drained
1 can carrots drained
1/2 bag of frozen peas
1 can of refrigerator biscuits
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I used my large electric frying pan, I placed chicken breasts{mine were still frozen} and water and bouillon on a low boil for about 10 to 15 minutes. when chicken was cooked through, i removed it from poaching liquid and cut it up into bite sized pieces. I put it back in the poaching liquid, that had reduced by about 1/2. I added the soup, and all the vegetables.  I cooked it on low for about 10 minutes, and then added the canned biscuits to the top of the mixture, I turned it down to medium and cooked it for about 15 more minutes. The biscuits puffed up and doubled in size.  If you prefer your biscuits browned, you could bake them first and then spoon the chicken mixture over the top.   It was yummy!!!This made about 6 to 8 servings.
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Chicken and pasta Alfredo
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2 to 3 boneless chicken breasts
1 small onion diced
2 tablespoons of crushed garlic
1/2 bag of peas
1 1/2 cups of pasta
1 jar of bertolii Alfredo sauce
2 chicken boillon cubes 
Water
1 to 2 tablespoons of butter
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Once again I used my electric skillet.  I added the chicken breasts, and onion and garlic to pan. I added the water and cooked on medium until almost all the water was gone. I removed the chicken from pan, and cut it into bite-sized chunks. I added the butter to the skillet and added the the diced chicken back.  I added the peas, about 4 to 5 cups of water, the bouillon and the pasta.  I cooked it stirring occasionally until the pasta was cooked through and most of the water was gone.  I added the Alfredo sauce and stirred it all together.
Delicious!! about 5 to 6 servings

american chop suey Or Surprise!!

1 1/2 pounds of hamburger
2 small onions- chopped or diced
frozen or canned veggies of your choice
3 tablespoons of garlic
soy sauce
"knorr" Lipton sides- Teriyaki noodles- 2 envelopes
3 cups of water
***Mandarin sauce-{Panda express brand is great!!}Berretts choice
***hot sauce- {Salsa Picante Tapatio}_ my choice. He likes Sweet and I like a little spicy!!
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sweat onions in small amount of oil.  Add Hamburger.. brown for a few minutes before adding garlic.  When hamburger is almost done, add a couple dashes of soy sauce and veggies of your choice.  Finish browning hamburger.  Add 3 cups of water and Teriyaki noodles.  Cook for 6 to 7 minutes, stirring occasionally.
Serve with mandarin sauce or hot sauce your choice!!
One of Berrett's favorites!!
I call this American chop suey or surprise, because I use hamburger as the meat, and The surprise is I use different veggies everytime.  Usually frozen peas, corn and carrots.  I also have added mushrooms, Cabbage, Snow peas, celery... Whatever I've got!!

Chicken- stuffing and vegatables crock pot style

1 bag frozen carrots
2 small onions diced
3 tablespoons of diced garlic
6 to 8 boneless chicken breasts
2 cans of cream of mushroom soup
1 package of dry italian salad dressing
1 small can of mushrooms- drained
1 can of green beans drained
1/2 bag of frozen peas
1 box of stuffing mix
1 2/3 cups of hot water
2 chicken bouillon cubes
1 stick of butter or margerine
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Line crock pot with liner
Layer carrots and onions and garlic in bottom. In bowl mix 2 cans of mushroom soup with italian dressing mix. Mix in can of mushrooms. Place one layer of chicken breasts on top of carrot/onion/garlic mixture. Spoon spoonfuls of mushroom soup mixture on top of chicken.  Add any extra layers of chicken. Spoon the rest of mushroom mixture over chicken.  Add green beans and carrots on top of chicken.  Sprinkle the dry stuffing mix on top as last layer.  Dissolve chicken boillon in hot water.  Pour water mixture over the top of the stuffing, trying to moisten all of stuffing.  Dot top of stuffing with dabs of butter.  Cook on low- 8 to 10 hours.  I like to start it on high for 2 to 4 hours and then turn it down to low overnight.   I will probably serve this with garlic mashed potatoes.  Use whatever vegetables and creamed soups that you like!!

Swiss steak and Vegetables

2 cans golden mushroom soup
2 cans cream of mushroom soup
worshtershire sauce
1/2 bag of baby carrots
5 small red potatoes cut into bitesize pieces
3 small onions diced
3 small zuchinni sliced
1 can of mushrooms
3 tablespoons of garlic
9 cubed steaks- seasoned with salt and pepper
garlic and herb seasoning
1 dry packet of italian dressing mix
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Line crock pot with liner.  Layer potatoes, and carrots in bottom. Cover with half of diced onion and  all zuchinni slices.  In another bowl, mix cans of soup together.  Add packet of italian dressing mix, and dashes of worstershire.  Mix... Pour half of mixture over vegetables.  Layer cube steak on top, pour other half of soup mixture on top of that.  Drain mushrooms of juice, layer on top of last layer along with the rest of the onion and garlic. Sprinkle with garlic and herb seasoning.   Add a few more dashes of worsteshire. Cook on high for 6 to 8 hours.
*** I know I am spelling worstershire sauce wrong!!!
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This turned out Oh so yummy!!! I did thicken it slightly when I got home with a paste of Flour and cold water.  Berrett seemed to like it except he thought it had to much black pepper.  My husbands Oh so bland taste buds!!

stuffed green peppers- crock pot style

4 large green peppers
2 large cans of crushed tomatoes
1 small can of tomato paste
3 small onions diced
1 can mushrooms
1 packet spaghetti mix
1 1/2 pounds of hamburger
1 shredded zuchinni
4 tablespoons crushed garlic
wheat pasta
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Line crock pot with liner. Slice off tops of green peppers, removing seeds and ribs as much as possible. Dice available pepper from "lid". combine with shredded zuchinni, 1/2 of onion and hamburger.
In seperate bowl, mix tomatoes, garlic, the rest of the onion, mushrooms, tomato paste and cans of tomatoes.  Add Spaghetti seasoning.  Add a few spoonfuls of tomato mixture to hamburger mixture, just until slightly moist.
pour 1/3 of tomato mixture into bottom of crock pot. Nestle peppers upright in sauce. Stuff peppers with hamburger mixture. Pour reserved sauce over all.  Cook on high for 2 hours and then lower temp to low for 8 hours.  Serve with wheat pasta of choice.
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Turned out slightly watery.  Not sure if it was the canned tomato's or the water from the Bell peppers. Next time I will add more tomato paste and another packet of spaghetti seasoning.

Salsa chicken

Chicken breasts- I used boneless frozen ones
1 jar of salsa

I dumped the chicken breasts in my crock pot- { i used a crock pot liner}
and poured the salsa over the chicken.  Cooked on High for 8 hours, Shredded the chicken, put some of the reserved juice in the shredded chicken.  I served this on whole wheat tortilla's with Shredded Cheese. You can make your own kind of Chicken tacos, topping of your choice.
YUMMY!!!!  AND EASY!!!!!
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I made this again last night.  I added a extra jar of salsa, so two jars with about 8 large Chicken breast's{frozen}
and a can of drained Corn. Also 1/2 a packet of taco seasoning{mild}. This morning I shredded the chicken and added the rest of the taco seasoning and a small can of tomato paste to make it slightly thicker. I will cook it on high for an hour to melt the tomato paste.  It seems to taste just a bit better!!!