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Oct 19, 2015 at 12:23 PM
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Cheesy Chicken Vegetable Chowder
Submitted by Angie Hyche of Kingsport
2 cups chopped cooked boneless chicken
10 oz. can cream of chicken soup
10 oz. can cream of potato soup
11 oz. can Mexican corn, drained
4 oz. can sliced mushrooms, undrained
4 oz. can of green chilies
1 1/2 cups of milk
1 cup chicken broth
1/3 cup sliced green onions
6 oz. shredded cheese
Mix all ingredients in large pot. Simmer until heated thoroughly.
For a large pot of soup, I usually double the recipe.
Cheesy Chicken, Bacon and Tater Tot Crock Pot Bake
Submitted by Carmen Musick of Surgoinsville
1 (32-oz.) bag tater tots
3-oz. jar bacon bits
5 boneless skinless chicken breasts
1 1⁄2 cups grated colby cheese
1 1⁄2 cups grated monterey jack pepper cheese
3⁄4 cup milk
Salt and pepper
Grease the bottom of the Crock Pot. Layer half the tater tots on the bottom of the pot. Sprinkle with 1/4 of the jar of bacon bits. Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots. Top cheese with the chicken breasts.
Sprinkle chicken with salt and pepper to taste. Top chicken with another 1/3 of cheese. Sprinkle with another 1/4 of the jar of bacon bits. Add remainder of the tater tots. Top with final 1/3 of the cheese. Pour milk over the top.
Set Crock Pot to high and cook 3-4 hours.
Makes 5 to 6 servings.