Roasted Chicken w/ Caramelized Onions Soup
Hi everybody :)
I was hoping with the arrival of March the weather would be a little bit warmer, but to no avail, it seem to be colder then ever. What's for dinner when it too cold outside and you want something quick and easy to warm your inside? Soup! This brings me to today post, Roasted Chicken with Caramelized Onions Soup, made with Swanson® Chicken Broth (so it would seem as if you work hard preparing it all day; sshhh your secret is safe with me) and roasted chicken that can be purchased at your local deli or homemade :) Let's get it started...
Roasted Chicken with Caramelized Onions Soup
2 teaspoons vegetable oil
2 medium onions, cut in half and thinly sliced (about 1 cup)
8 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/8 teaspoon ground black pepper
Pinch salt
2 medium carrots, peeled and sliced (about 1 cup)
2 stalks celery, sliced (about 1 cup) (omitted, used 1/4 tsp. celery seeds)
3/4 cup uncooked Campanella pasta (I used penne pasta)
1 tablespoon butter
2 cups roasted chicken cut into strips (I used deli chicken breast)
Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and cook until they begin to brown, stirring occasionally.
Reduce the heat to medium. Cook until the onions are tender and caramelized, stirring occasionally. Remove the skillet from the heat.
Heat the broth, black pepper, carrots and celery in a 4-quart saucepan over medium-high heat to a boil.
Stir the pasta and chicken in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender.
Stir in the onions and serve immediately.
Source: Campbell's Kitchen
What I Did and/or Think:
The changes I made are in Bold, Italic, & Purple.
The Taste: I love, love, love this soup! Don't skip on caramelizing the onions, it adds lots of flavor. Definitely an A.G.R. (Another Great REPEAT).
ENJOY! Come again...
Linked to:
Recipe Sharing Monday @ Jam Hands
Melt In Your Mouth Monday @ Make Ahead Meals for Busy Moms
Flour Me With Love: Mix it up Monday!
Watch Out Martha
The Chicken Chick: Clever Chicks Blog Hop
Tuesday-Talent-Show: Chef In Training
Two Cup Tuesday
Titus 2 Tuesday
Show Case Your Talent @What's Cooking Love
Cheesy Ham & Tots Casserole: Breakfast Is Served
Hi everybody :)
"Welcome
to another Breakfast Is Served Sunday!" If you're just tuning in to my
post, every Sunday I try to post a Breakfast Is Served. Cappuccino Muffins were the last post. Today is the first breakfast post for the month of March. To kick it off to a great start introducing Cheesy Ham & Tots Casserole. The original recipe used hash brown but I figured tater tots would be fine; so here's what I did...
Cheesy Ham and Hash Brown Casserole
1 (32 ounce) package frozen hash brown potatoes (I used Onion Tater Tots; cut into pieces)
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese (I used Colby & Monterey Jack Cheese)
1 1/2 cups grated Parmesan cheese (I omitted this)
(1 tbsp. sweet red pepper)
(1 tbsp. chives, divided 1 tsp. into the casserole & 2 tsp. sprinkled over top)
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese.
Spread evenly into prepared dish.
Sprinkle with Parmesan cheese. (Colby & Monterey Jack Cheese) 
Bake 1 hour in the preheated oven, or until bubbly and lightly brown.
Serve immediately.
Source: Allrecipes
What I Did and/or Think:
Since I'm home alone I only did a small serving of this recipe; baking it in a small casserole dish for 25 minutes. The other changes are in Bold, Italic, & Purple.
The Taste: The casserole had a great blend of flavors and was delicious. Definitely an A.G.R. (Another Great REPEAT).
I think this would make a great lunch or dinner meal also.
ENJOY! Come again...
Linked to:
Chicken Pot Pie Casserole: In Need of Comfort Food
Hi everybody :)
Although Spring is just around the corner, it's been a little too chilly and rainy here for February; now March. I was in need of some serious comfort food. For a quick pick-me-up- comfort-food-dish, the first thing that came to mind was Chicken Pot Pie. But I didn't want to spend a lot of time preparing a crust, brainstorming, I got it, forget the crust and top it off with a bread. That's where these rolls come into the picture; I was lucky enough to get my hands on a sample pack of Garlic Knots from Wenner Bread. These buttery knots are delicious and only take minutes to brown in the oven. Although they are great on their own, I decided to add some of them to a casserole; a Chicken Pot Pie Casserole. Here's what I did...
The Chicken Filling:
3 boneless/skinless chicken breast, (3-4 cups) cooked and diced
2 cups potatoes, diced and cooked
2 cups frozen vegetable blend, (ie; carrots, peas, corn & green beans)
10 3/4 oz can Cream of Chicken
14.5 oz can Chicken Broth
1/4 cup water + 1 heaping tbsp. corn starch + 2 heaping tbsp. cheese sauce mix (sauce mix; optional)
1 Tbsp. butter, cut into pieces
1/2 tsp. poultry seasoning
Salt & Pepper; to taste
The Topping:
12 frozen prebaked Garlic Knots or any frozen rolls will work
1 tbsp. butter
Mix all the ingredients together in a large bowl to combine.
Pour in a 13 by 9-inch baking pan or casserole pan.
Place frozen dinner rolls over the chicken filling. (The garlic knots where irregular shape, so I cut these into pieces to fix them into the pan.)
Cover with the rolls and thinly slice 1 Tbsp. butter over the top.
Tent with foil and place in oven. Bake in a 375 degree oven for 20 -25 minutes; until bubbly. Remove foil and bake 5 minutes longer or until rolls are golden brown.
Let set for about 15 - 20 minutes, and served.
What I Think:
The Taste: The casserole was DELICIOUS! The rolls accompany the chicken filling very well in making this dish a hit. Comfort food at it's BEST. REPEAT!
