3-Cheese Chicken & Noodles
- 3 cups cooked chopped chicken
- 1 1/2 cups cottage cheese
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1 (8 ounce) package wide egg noodles, cooked and drained
- 1 cup monterey jack cheese
- 1/2 cup chicken broth
- 1/2 diced celery
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup grated parmesan cheese
- 1 can (4 ounces) sliced mushrooms, drained
- 2 tablespoons butter, melted
- 1/2 teaspoon dried thyme leaves
Combine all ingrediants into slow cooker. Stir to
coat evenly. Cover and cook on LOW 6-10
hours or on HIGH 3-4
Chicken Tortilla Soup
- 4 boneless skinless chicken thighs
- 2 cans diced tomatoes, undrained
- 1 can (4 ounces) chopped green chilis, drained
- 1/2 to 1 cup chicken broth
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 4 corn tortillas, sliced into 1/4 inch strips and baked until crisp
- 2 tablespoons fresh cilantro
- 1/2 shredded monterey jack cheese
- 1 avocado, peeled, diced and tossed with lime juice to prevent browning
- lime wedges
- Salt and Pepper to taste
1. Place chicken in slow cooker. Combine tomatoes with juice,
chilies,1/2 cup broth, onion, garlic and cumin in small bowl.
Place over chicken mixture
2. Cover; cook on LOW 6 hours or on HIGH 3 hours, or until chicken
is tender. Remove chicken from slow cooker and shred with 2 forks.
Return to cooking liquid. Adjust seasonings, adding salt and pepper
and more broth if necessary.
3. Just before serving, add tortillas and cilantro to slow cooker. Stir
to blend. Serve in soup bowls, topping each serving with cheese
avocado and a squeeze of lime juice.
