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Columns October 24, 2017  RSS feed

Cooking Country

Sherry Matney

So this week I have kept my eyes peeled for more recipes that are fast, cheap and easy. Just happened to find some interesting ones attached to a can of chicken breast from Sam’s. If you are cooking for two either halve the recipe or freeze the leftovers and have it for another quick meal. Most of the added ingredients are straight out of a can. You might want to watch that because so many of the canned soups are very high in sodium, but you can buy the low sodium kind if need be. So here goes.

Crock-pot Chicken Noodle Soup

2 (12.5 oz.) cans chicken
breast, drained
7 cups water
4 cups cooked egg noodles 1 cup chopped celery (if
you don’t want to chop
leave this out)
1 (26 oz.) can cream of

chicken soup
1 cup chopped carrots (or
use canned)
8 cubes chicken bouillon
½ tsp. salt

Shred chicken and pour all ingredients, except egg noodles, into crock-pot. Cook on high for 2 hours or on low for 4 hours. Add noodles before serving.

Chicken Enchiladas (or make it a casserole by layering the tortillas and filling.)

2 (12.5 oz.) cans chicken
breast, drained
1-cup chili salsa
1 (4 oz.) can chopped
green chilies
1-½ cups heavy whipping

1 cups shredded Monterey
Jack cheese
10 8” tortillas

Combine salsa, chilies and chicken. Place mixture in tortillas and roll, placing seam side down. Pour whipping cream over top. Bake for 45 minutes at 350 degrees. Sprinkle cheese on top with ten minutes remaining in cook schedule.

White Chicken Chili

2 (12.5 oz.) cans chicken
1 large can of white
½ jar (15 oz.) salsa
1 (12 oz.) cans chicken
1 cups Colby Jack cheese
1 tbsp. cumin
1-cups crushed tortilla

Place chicken, beans, salsa, chicken broth, cumin, and cheese in a large pot. Heat on medium until mixture is hot and cheese is melted. Add crushed tortilla chips as a topping.

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