Chicken Casserole Supreme (from Andrea Shumway)

Chicken Casserole Supreme

Ingredients:
1 1/2 cup cooked chicken
1 cup celery
1 teaspoon onion
2 green onions, chopped
1 1/2 cups cooked rice
1 can cream of chicken soup
salt and pepper
3/4 cup mayo
1 can water chesnuts
1 cup chicken broth
Small package of slivered almonds
1 1/2 cups crushed chips (1/2 for top)

Instructions:
Mix everything together. (Reserve half of the chips)
Top with reserved chips.
Bake at 350 degrees for 25-30 minutes.

Loaded Baked Potato Soup (from Shauna Shaw)

Loaded Baked Potato Soup (Chili's Copy Cat Recipe)

Ingredients:

• Soup:
• 2 medium potatoes
• 3 tablespoons butter
• 1 cup white onion, diced
• 2 tablespoons flour
• 4 cups chicken stock
• 2 cups water
• 1/4 cup cornstarch
• 1 1/2 cups instant mashed potatoes
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1/2 teaspoon basil
• 1/8 teaspoon thyme
• 1 cup half and half
• Garnish:
• 1/2 cup cheddar cheese, shredded, divided
• 1/4 cup cooked bacon, crumbled, divided
• 2 green onions, green part only, chopped, divided

Directions:

Preheat oven to 400°F and bake the potatoes for 1 hour or until done. Remove potatoes from oven to cool.

As potatoes cool, prepare soup by melting butter in a large saucepan, and sauté onion until light brown. Add the flour to the onions and stir to make a roux.

Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer 5 minutes.

Cut potatoes in half lengthwise and scoop out contents with a large spoon. Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size.

Add chopped baked potato and half-and-half to the saucepan. Bring soup back to a boil, then reduce heat and simmer for 15 minutes or until thick.

Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.

Caramel Krispy Marshmallows (from Emily Child)

Caramel Krispy Marshmallows
1 bag Kraft caramels
1 can sweetened condensed milk
1 stick of butter
1 bag of Jumbo Marshmallows
Rice Krispies
Sucker sticks

Melt the caramels, sweetened condensed milk, and butter in a double-boiler on the stove. Place a sucker stick into each marshmallow. Dip the marshmallows in the caramel, so that it comes up ¾ of the way on the marshmallow. Immediately dip into the Rice Krispies. Place on parchment paper. Let sit until the caramel has set.

Chipotle Chicken Nachos (from Laura Flood)

Chipotle Chicken Nachos

14.5 oz can Fire-roasted diced tomatoes

1/3 cup salsa

1 canned chipotle pepper in adobo sauce + 1tsp of the sauce (you can use more than 1 pepper if you like it spicier)

1tsp cumin

½ tsp dried oregano

¼ tsp salt

1½ lbs. boneless skinless chicken breasts

Combine first 6 ingredients into a blender and blend until smooth. Place Chicken into *instant pot and pour sauce over top. Secure lid and close pressure valve. Set to 20 minutes at high pressure. Allow pressure to release naturally before opening. Remove Chicken and shred. Place chicken back into sauce and mix well. 

My family likes it over tortilla chips and their favorite toppings. I like it on top of my salad, with Don Pancho’s Cilantro lime Crema Dressing. Yum!   

Suggested toppings: cheese, nacho cheese, lettuce, tomatoes, sour cream, guacamole, olives, etc… 

*you can use a crockpot if you do not have an instant pot