Marvelous Recipes

Tender chunks of chicken and hearty vegetables in a rich savory sauce will make your family smile!

6 boneless, skinless chicken breast halves, cut into bite-size chunks
2 tablespoons cooking oil
1 cup chopped onion
1 cup chopped celery
1 cup sliced carrots
2 cups peeled, cubed all-purpose potatoes
2 (14 ounces each) cans chicken broth
2 cups water
1 envelope dry onion soup mix
1 garlic clove, minced
1/2 teaspoon rubbed sage
1/2 teaspoon curry powder

In a Dutch oven, brown chicken in oil; transfer to dish and set aside. Add the onion and celery to drippings in Dutch oven and sauté until tender, about 4 minutes. Return chicken to Dutch oven; stir in the carrots and potatoes.

In a large bowl, combine the remaining ingredients; pour into the Dutch oven. Stir to combine. Bring to a boil, over medium-high heat. Reduce heat to low, cover and cook for 1 to 1-1/2 hours or until the chicken is done and the vegetables are tender. Makes 6 generous servings.

I like to serve this stew with a slice of hot corn bread or fluffy buttermilk biscuits.

Emily

It’s that time of year when chilly temperatures have me thinking chili. I especially like how easy and convenient this recipe is. I just put it all together in the morning and when dinner time rolls around my family enjoys a delicious hot meal in minutes!

1-1/2 pounds lean ground beef
1 (10-3/4 ounces) can condensed tomato soup
1/2 cup water
1/4 cup chili powder
2 teaspoons ground cumin
2 cloves garlic, minced
1 cup chopped onion
2 (15 ounces each) cans red kidney beans*, rinsed and drained
1 (14-1/2 ounces) can diced tomatoes

1. In a large skillet over medium-high heat, cook the ground beef, stirring often to separate the meat, until well browned. Using a slotted spoon, transfer meat to a 3-1/2-quart slow cooker.

2. Add the remaining ingredients to the meat in the slow cooker; stir. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Makes 6 servings.

* If your family (like mine) doesn’t like kidney beans just substitute 2 cans pinto beans in place of the kidney beans.

** Serve with hot cornbread muffins for an even heartier meal!

Emily

Totally delicious and satisfying! That’s what my family said when they tried this yummy casserole for dinner last night! Hope you enjoy it as much as we did!!

8 ounces wide egg noodles, uncooked
1/2 pound fresh mushrooms, sliced
1 small onion, chopped (1/2 cup)
2 tablespoons butter
2 cups chicken broth
3 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup half-and-half
1/2 cup shredded cheddar cheese
2 cups cooked chicken, cubed
1/4 cup grated Parmesan cheese

1. Cook noodles according to package directions; drain. In a large saucepan, sauté mushrooms and onion in butter until tender; stir in the broth.

2. Combine cornstarch, salt, pepper and half-and-half until smooth; stir into mushroom mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in the cheddar cheese until melted. Add chicken and cooked noodles; blend.

3. Transfer mixture to a greased 2-quart casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F. for 25 to 30 minutes or until lightly browned. Makes 4 to 6 servings.

Emily

A delicious tomato soup made extra hearty by adding ground beef and bulk pork sausage! Simple, easy and very appetite satisfying!

1/2 pound lean ground beef
1/2 pound bulk pork sausage*
1/2 cup chopped onion
1 (14 oz) jar pizza sauce
1 (6 oz) can tomato paste
2-1/2 cups water
1 (4 oz) can mushroom stems and pieces
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

In a large saucepan or Dutch oven, cook the ground beef, sausage and chopped onion until the meat is no longer pink; drain and return to the saucepan.

In a large bowl, combine the pizza sauce, tomato paste and water until smooth. Stir in the mushrooms, Italian seasoning, salt and pepper.

Add the pizza sauce mixture to the meat mixture; stir to blend. Cook, covered, over medium-high heat for 15 to 20 minutes stirring occasionally. Makes 8 servings.

* Bulk Italian sausage may be used in place of the pork sausage, if desired.

Emily

You will love how easy this recipe is to make and your family will love how good it tastes!

1 (8 count) can refrigerated crescent rolls
8 ounces cooked chopped ham or crumbled sausage
1 cup frozen hash brown potatoes
1 cup shredded sharp cheddar cheese
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 (4 oz) can sliced mushrooms, drained
5 large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

1. Unroll the crescent dough; separate into 8 triangles. Pat the dough over the bottom and up the sides of an ungreased 12-inch pizza pan, with pointed ends toward the middle of the pan, forming a circle: press the edges and perforations to seal.

2. Sprinkle the dough with ham or sausage, hash brown potatoes, cheddar cheese, onion, green pepper and mushrooms.

3. In a small bowl, whisk together the eggs, milk, salt and pepper. Pour over the prepared layers. Sprinkle Parmesan cheese over the top.

4. Bake at 375 degrees F for 25 to 30 minutes or until a knife inserted in the center comes out clean. Makes 8 servings.

Emily