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• Oct 19, 2015 at 12:23 PM

Have a favorite recipe you’d like to share? Mail it, along with contact information, to the Kingsport Times-News, c/​o Jessica Fischer, at 701 Lynn Garden Drive, Kingsport, Tenn. 37662 or email it to [email protected]

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.

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