Tuesday, October 22, 2013

Potato Cheese Soup

This is my friend, Rachel's most delicious potato cheese soup! O'Charley's potato soup is my very favorite and this is nearly identical and super easy to make at home.


4-5 large potatoes
1 cup sour cream
2 cans cheddar cheese soup
2.5 cups milk
salt and pepper
beef bouillon (I subbed 1 cube chicken bouillon successfully)
garlic powder

Peel and cut potatoes into cubes.  Boil potatoes until soft and then drain. Put cooked potatoes back in pan and add soup and sour cream. Gently mix until blended. Add milk and still till combined. Add salt, pepper, bouillon, and garlic to taste. Heat over medium heat till warm enough to eat.

Friday, October 18, 2013

EASY Poppy Seed Chicken Casserole

This is without a doubt one of the easiest and most delicious chicken dishes I have ever prepared and it makes a lot so it's great for a party or a large family but could easily be halved for a smaller family.

Poppy Seed Chicken Casserole

4 pounds boneless, skinless chicken breast, cooked
1 pint sour cream
2 cans cream of chicken soup
1/4 cup white wine (I used more for a more flavorful sauce)
2 sleeves Ritz crackers, crushed into fine crumbs
2 T. poppy seeds
1 stick butter or margarine

Preheat oven to 350 degrees. Cut cooked chicken into large chunks and put in a 9x13 casserole dish. Mix sour cream, soup, and wine, and spread over the chicken. Mix cracker crumbs and poppy seeds. Melt butter in a skillet and cook cracker crumb mixture until lightly browned (DON'T skip this step - your crackers will get soggy if you don't brown them first). Set cracker crumb mixture aside. Bake chicken for 20 minutes. Remove from oven and sprinkle with cracker crumb mixture. Cook for 10 more minutes or till lightly browned and bubbly. Served 12-16.

Delicious served over rice.