Tag Archives: cream of chicken

Crock-Pot Creamy Cheesy Potato Soup

Well the crock pot frenzy continues over here in Cajun Mama’s kitchen.  Fall is in the air, the windows are open, breeze is flowing in, I have a sinus headache and the circle of life in the South continues.  I am hoping that you read my post from yesterday about it being crockpot week on cajun mama.  If not, just scroll on down and read that post.  Now, I don’t have a picture of this already prepared as it is currently in the process of cooking, so I apologize.  On the flip side, I am ahead of the game which is a good feeling!  Also, this is my first time to try this recipe but really…how bad can it be?  No, it is not the ultimate potato soup.  I found quite a few potato soup recipes that I would have rather tried but this one definitely caught my eye and the reviews were great.  The difference between this one and the others is that this one is made in the slow cooker and requires almost no prep work.  This week is about convenience and saving time.  This one qualifies.  I hope we all just love it and it becomes a keeper.  Only time will tell or approximately 6 hours on low.  Ha ha!!!  As a side note~today has been what I call a shady Tuesday.  You think Tuesday would be great because Monday has the rep for being “the bad day”.  Shady Tuesdays are like that.  Bad Tuesdays.  Tuesdays are given far too much credit as far as I am concerned.  One thing that has given me a little smile and sense of comfort as I clean bright yellow laffy taffy out of the carpet is that I have something yummy (I hope) in the slow cooker.  One less thing to worry about.  Now I will get the rolls rising and I will be smiling big time. (um…no not from scratch?  don’t ya’ll know me at ALL?  I mean that frozen dough.  Defrost and then rise.) Take that Tuesday!!!

Crock-Pot Creamy Cheesy Potato Soup ( slightly adapted from Sprinkle Joy blog)

1 bag  of Ore-Ida southern style diced potatoes (hasbrowns)

32 oz. (one box) of chicken broth (reduced sodium is what I use)

1 can of cream of chicken soup

1/2 cup of onion, chopped

1/4 tsp. group black peper

1 8 oz package of cream cheese (1/3 less fat kind or the regular because they melt better than fat free)

optional toppings:  crumbled bacon, shredded cheddar, sour cream, green onions

970537_543936975686874_1085956145_n

This is at the beginning of the cooking process!

Very Uncomplicated Directions:

Dump all of the ingredients except for the cream cheese into your slow cooker.  Crock Pot.  What have you.  Give it a good stir and then put the lid on.  Let it cook for 6-7 hours.  Add the cream cheese and stir.  Put lid back on and let it cook for another hour or until cream cheese is melted and then stir to combine.  Now, I have a crock pot with a timer function.  I set it for 6 hours and let it go.  This is wonderful feature because you don’t have to worry about getting home to shut it off on time.  A great idea for my friends with jobs outside of the home!!  Check the seasoning if you desire and add salt and pepper to your liking.  Ladle soup into bowls and then add optional toppings if you want them.  Enjoy!!!  And relish in the fact that you are so AWESOME that you are able to prepare supper while you are not even in the kitchen.  That is multi-tasking at its very finest.  I am woman (or man)!  Hear me ROAR!!!

Of course once my family and I try this soup, I will come back and add some additional comments depending on how we like it and what may need a little tweaking.  Thanks for reading.  Drop me some comments if you want.  I would love to hear from ya’ll!!!!

1380302_544135019000403_1623597391_n

 

Heaven in a bowl ya’ll!  mmmmmmmm (that is my final verdict. mmmmm)

Advertisements

Ritz Cracker Chicken casserole

Once upon a time, a cajun mama found a recipe called poppyseed chicken aka Ritz cracker chicken in a magical place called Pinterest.  She made it for her cajun family and they all lived happily ever after.  Ok…so not quite but when I tell you that there is a reason Ritz cracker chicken is a classic Southern recipe that is delicious, easy to make, and makes up in a snap, I tell you no lies.  This stuff is amazing and I had been missing out.  Like, how did I live without this dish for all the years before?  It is seriously fantastic.  

Image

 

So let’s get down to the brass tacks here.  The nuts and bolts of it all.  The nitty gritty.  I know ya’ll didn’t come here to read my witty repartee.  Some call this Poppy seed chicken casserole and some call this Ritz cracker chicken.  Just make it and I am pretty dang sure ya’ll will just call it GOOD.  

Ritz Cracker Chicken/Poppy seed Chicken casserole  (adapted from The Girl Who Ate Everything)

Ingredients

5 cups chicken breasts, cooked and cubed

1 cup sour cream

2 (14.5 ounce) cans cream of chicken soup

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

*I crush mine by putting them in a gallon ziploc bag, closing it tightly, and then rolling a rolling pin over the bag until they are crushed…or you can use your food processor.  I am not that industrious.)

1/2 cup melted butter

1 Tablespoon poppy seeds (in the seasoning aisle of the grocery store usually)

1 tsp. Worcesterchire sauce 

1 tsp. celery salt

1 tsp. minced garlic

1 T. lemon juice

1/4 tsp. pepper 

Instructions:

Preheat your oven to 350 degrees. Boil uncooked chicken breasts with salt and pepper until done.  Remove from the water and let them cool a bit and then cube it up.  

In a medium sized bowl, stir together the soup, sour cream, Worcesterchire, celery salt, garlic, lemon juice, and pepper.  Pour over the chicken.  

In a separate bowl, stir together crushed crackers, poppy seeds and melted butter.  Sprinkle over the chicken and sauce.

Pop that baby into your preheated oven for about 30 minutes, or until the top is a nice toasty brown and the sauce is all bubbly.  (my mouth is watering)  You can serve over rice or noodles.  Or just eat it straight out of a bowl.  This stuff is seriously DIVINE.