Chicken Noodle Soup (lion house recipe)

2 bouillon cubes
3 c. chicken broth
2 c. chopped carrots
2 c. chopped celery
3/4 c. chopped onion
2 cans cream of chicken soup (10 1/2 oz each)
1/4 c. evaporated milk
2 c. cooked chicken (cubed)
2 1/2 oz. (about 4 cups) cooked noodles

Heat the broth and the bouillon cubes together. Add vegetables and simmer till tender. (about 20 mins.) Add soup and the milk. Thicken with roux (melted butter and flour mixture). Add chicken and noodles. Salt and pepper to taste. You can serve with hot french bread rolls or hoagies. They make great soup bowls!

Roux-Mix 2 c. flour and 1 c. melted butter, until well blended. Store in fridge till needed.

Navajo Tacos

3 Cups cooked chicken
1 15-oz can refried beans
1/4 cup water
2 cups chicken broth
1/3 cup flour
1/2 cup butter
1 4oz can chopped green chilies
1 10oz can tomatoes with chilies
1 package flour tortillas (or I used 20 corn tortillas)
2 cups shredded cheddar cheese

• Shred chicken, set aside.
• Heat refried beans and mix with 1/4 cup water to make spreadable, set aside.
• In saucepan combine chicken broth and flour. Add butter, green chilies and tomatoes with chilies. Heat until the butter is melted and continue cooking until sauce is thick and bubbly.
• In greased foil *pan make the following layers using half for both layers: torn tortillas, refried beans, cheese, chicken and sauce. Repeat layers using remainder of all ingredients. Cover with heave foil. Label and freeze.

To serve: Thaw. Bake for 1 hour at 350. Top with cheese. Serve with lettuce, sour cream and salsa.

*Makes 1 9x13 pan of 2 9x9 pans.

Russian Apricot Chicken

6-8 Boneless Skinless Chicken Breast
1 Package Dry Onion Soup Mix
1 Cup Apricot Jam
1 Cup russian Salad Dressing

Arrange chicken in a 9x13 greased baking dish. Combine remaining ingredients and pour over chicken. Bake 45 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Label and freeze.

To serve: Thaw. Heat until hot and bubbly. Serve with rice.

This recipe may be frozen prior to baking. Freeze in freezer bag. To serve: Thaw. Pour into 9x13 greased baking dish. Bake uncovered at 350 for 1 hour.

Sept Exchange update

I know many of you are still without power and may not get this for a bit but I thought I'd post it anyway just in case you are able to check your email. Currently we have 8 signed up to participate this month (Mitzi, Jamie, Erin, Alisha, Shaliece, Kimberly, Amanda & myself). So that's 8 meals to make, including yourself.
Hopefully power will return to everyone sooner rather than later. I've had a few people decide not to participate because of the recent events. If any one else is reconsidering that is fine just let me know. I know Alisha is still one of the ones without power so I will check with her to see how she is feeling about hosting and I'll let you all know if there is a change.
Also, if anyone does not have power by the last week of Sept, but would still like to participate feel free to come use my fridge/freezer and to cook with me. You are welcome to come do that now as well until power does come back.

checking on the stus- i assume we are moving in to when we all have power restored- i post my recipe when i get home hope you all are well-we had to bale to san antonio for some grandma help!

Sept Exchange

Tues, Sept 30th we will be exchanging at Alisha Ashton's home (12330 Crescent Mountain Ln) @ 7:00pm.