This was an experiment that turned out pretty well. I'll definitely make it again.
3-4 C chopped potatoes
2 C chopped celery
2 C chopped carrots
3/4 C chopped yellow onion
1 C frozen peas
4 C chicken broth
1 can evaporated milk
2 cans cream of chicken soup
2 cups cooked chicken (cubed)
Chop vegetables and place in large pot. Cover with chicken broth and desired seasoning (I used frech Thyme, dried oregano, salt and pepper). Simmer about 15 min. or until vegetables are just tender. Add cream of chicken soup and evaporated milk. Add chicken. heat through. Serve. Makes about 10 one cup servings.
You could top this with crumbled pie crust as well...if you're not on a diet like me:)
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Shrimp and Artichoke Pasta by-Amy Johnson
3 Slices bacon, chopped
1 small onion, chopped fine
1 cup whiping cream
8oz artichoke hearts
1 15oz can crushed or diced tomatoes
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
1 lb cooked shrimp (If I don't have shrimp I've used chicken)
1/2 cup grated parmesan cheese optional
16oz Bow tie pasta (or pasta of your choice)
Cook pasta, drain and set aside. In a large skillet cook bacon and onions. Stir in whip cream, artichoke hearts(which I cut smaller), tomatoes, basil, salt and pepper. Heat to a boil then reduce heat and simmer about 15 mins. Stir in shrimp heat until warmed through. Serve over cooked pasta, top with parmesan cheese. Make 4-6 servings
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