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This recipe isn't mine at all - its MY variation of a classic from Kraft. They use 3 cups of a vegetable mix, no cheese in the original. I use cheese, steamed broccoli and at Thanksgiving - all bets are off as you can build a beautiful "Leftovers Casserole" using cranberry sauce, turkey and stuffing! Enjoy! Diane
Diane’s Chicken & Stuffing Casserole Ingredients: 2-3 chicken breasts, sliced thin and cut into bite sized pieces. 2 cups shredded cheddar cheese olive oil or cooking spray 1 package StoveTop Chicken Stuffing 1 10oz can 'cream of chicken' condensed soup 1/3 cup sour cream 1 12oz bag frozen broccoli florets, *or 2 cups steamed fresh florets Salt & Pepper Directions:
Variation for Thanksgiving Leftovers: Use leftover turkey, some leftover cranberry sauce, leftover turkey dressing/stuffing. Use any leftover vegetables you think would add to the casseroles flavor. Omit cheese if preferred . Recipe adapted from Kraft by: Diane Bake
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A new soup for the season! Sharing my Tortellini Soup - very easy to make this and pressure can - pop open when needed and add in your tortellini upon heating to eat. You can make this soup with your already canned pantry items (broth, tomatoes, corn) It's also a great soup made fresh! The choice is up to you! Enjoy! Diane
DOUBLE MY RECIPE BELOW IF CANNING: I usually get about 3 Quarts of the soup base when doubling and making to pressure can. Ingredients: 1 tablespoon olive oil 1 cup onion, chopped 1 cup celery, chopped 1 cup carrots, sliced 1 Tablespoon garlic, minced 1 Quart chicken (or vegetable) broth 1 (28 ounce) can diced tomatoes with juices 2 Tablespoons tomato concentrate 1 pint corn, drained 2 Tablespoons Italian seasoning Salt & Pepper, to taste 1 (21 ounce) package cheese tortellini *not added when canning, see note above. Instructions
Kitchen Note: The pasta WILL soak up a lot of the liquid if you don't eat this soup right away, so keep that in mind if you need to reheat it (add more water or broth as needed). I do add in green beans if I am going to can this soup - for added bulk. IF Canning: OMIT adding in the tortellini - you will add that in when opening the soup to heat/eat/serve. When soup is ready for jarring, fill with half solids and half broth to 1" headspace. Can According to NCHFP "Soup" Guideline. https://nchfp.uga.edu/how/can_04/soups.html Serves 4-6. Looking for what to do with Fall Apples - check out my complete recipe collection "The Apple Cart" Enjoy! Diane
Click on each Recipe Title to go directly to that recipe: Spiced Apple Rings {cinnamon red hots & clove} Apple turnovers in puff pastry Rustic Apple Galette Apple Cinnamon Cake Loaf Mini Spiced Apple Tarts Blush apple almond jelly Caramel Apple Jam Cherry & Granny Smith Apple Preserves Homemade Apple Pie Filling Caramelized Apple Sauce Fall is in the Air! Spiced Apple Butter Applesauce with Strawberry *guest post Applesauce Honey Cake *guest post Applesauce BBQ Chicken {Slow-Cooker} Homemade 'Newtons' Fruit & Cheese Breakfast Braid It's always nice to have spiced pinto beans on the pantry shelf. Once opened you can heat and serve 'as is' or whip them up into fresh homemade refried beans. The main kitchen tip I will share is that when canning beans, remember they WILL expand during processing so fill your jars with beans first about 3/4 full and then top off with liquid. Some folks do 1/2 beans 1/2 liquid. The NCHFP says to add beans and liquid to 1" headspace but, they never explain expansion - which can also lead to siphoning. Just something to keep in mind. All beans must be Pressure Canned.
Enjoy! Diane Spice Mix Per Pint Jar: 1/2 tsp salt 1/2 tsp minced garlic 1/4 tsp cumin 1/2 tsp chili powder 1/2 tsp dried, minced onion Per the NCHFP: Quantity: An average of 5 pounds is needed per canner load of 7 quarts; an average of 3¼ pounds is needed per canner load of 9 pints--an average of ¾ pounds per quart. Quality: Select mature, dry seeds. Sort out and discard discolored seeds. Procedure:
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