DG Clover Valley Crock Pot Recipe Challenge: Chicken Tortilla Soup

This is a Sponsored post written by me on behalf of Dollar General for SocialSpark. All opinions are 100% mine.

 

The crock pot can be like your best friend when it comes to creating easy, homecooked meals. It is super easy to use; generally you just throw everything together with very little prep, and it's very easy to make a meal out of just about anything you have in your pantry.  And if you live near a Dollar General, you can get all your crock pot ingredients in one place and save a lot of money at the same time!

I love using the crock pot to make soups and stews, so when I was asked to join the DG Clover Valley Crock Pot Recipe Challenged, I knew I wanted to make a soup.  I decided to make my Chicken Tortilla Soup, because it's great recipe for the winter time.  It's comfort food, and it's also a little spicy.  

My recipe is super easy, and I was able to get all the can goods in the Clover Valley brand available at Dollar General. Hope you will try the recipe!

 

Recipe for Chicken Tortilla Soup:

Ingredients:

2 Cans Clover Valley Chunk Chicken

1 Can Clover Valley Whole Kernel Corn (drained)

1 Can Clover Valley Black Beans (drained)

3 Teaspoons Chili Power (add more if desired)

Shredded Cheddar Cheese

Fritos or Tortilla Chips

Sour Cream

Directions: Drain one can of black beans and one can of whole kernel corn. Pour in to crock pot.

Add canned chicken. Do NOT drain the chicken, as the juice will serve as the broth for your soup. Use a spoon or fork to break up any large chunks of chicken, or if desired, break up the chicken before adding to the crock pot.

Add chili powder. Stir all ingredients. Add additional chili powder if you'd like an extra spicy soup. Heat crock pot on low for a couple of hours or on high for about an hour or until heated through. Stir occasionally to prevent sticking.

Serve over Fritos or tortilla chips. Top with cheese and sour cream if desired.

Not spicy enough for you?  Check your local Dollar General for canned tomatoes, peppers, and other ingredients, to make this recipe your own.

Visit the Dollar General website to find more Dollar General easy meals.  You can also follow along on Facebook and on Twitter for product information and promotional updates.

 

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Chicken Bacon Ranch Pizza Casserole

As you know, I LOVE casseroles!  It is  amazing how a few simple ingredients can come together to help you create something so amazing.  Today I’m partnering with Country Crock to bring you some casserole tips and a fantastic recipe for Chicken Bacon Ranch Pizza Casserole! [Read more…]

Chicken Stuffing & Vegetable Rice Casserole and #CountryCrockStars Contest

I LOVE casseroles!  With just a few ingredients (and just a dish or two), you have got a complete meal that is quick and easy to make! Right now Country Crock is celebrating casseroles with their Country Crock Stars contest!  For this contest, they want to see YOUR casseroles!

Simply follow this link over to the Country Crock Facebook page.  Then just share a photo of your favorite casserole, and share in 100 words how you demonstrate creativity and resourcefulness in the kitchen.

Twelve finalists will be featured on the Country Crock Facebook page.  Then those 12 finalists will be voted on by and the public, and the top 3 cooks will win $5000 and a trip for two to New York City!

Chicken Stuffing & Vegetable Rice

Besides the fact that casseroles are fast and easy to make, here are a few more reasons I love them!

1.  They are so versatile and really allow for you to get creative!  Just add an extra ingredient, or substitute an ingredient or two, and you’ve got a completely different recipe.

2.  They easily allow for you make a meal that has servings of vegetables, meat, dairy, and a starch.

3.  You can cook them for any size gathering.  If it’s just you and your spouse, you can cut a recipe in half or have left overs for the week.  And if you have a large family or a party to cook for, you can double your recipes.

4.  Casseroles are also great leftover meals and most can easily be stored in the freezer for you to enjoy later.

To show you how easy it is to get creative in the kitchen with casseroles, today I’m sharing a recipe that I just invented for this assignment.  I used my favorite casserole  recipe, which is Chicken Poulet, and I just added a couple of ingredients to it, namely a package of chicken flavored rice and a can of mixed vegetables.  And I used these in place of the bottom layer of my Poulet Recipe (which is usually stuffing mix).  And I also threw in some Cream of Chicken Soup, instead of the usual Cream of Mushroom that goes in my Poulet.  The result was an absolutely fabulous tasting meal, if I do say so myself!

Chicken Stuffing & Vegetable Rice Casserole

Recipe for Chicken Stuffing & Vegetable Rice Casserole

Ingredients:
1 5.6 oz package flavored rice (I used Knorr, in the chicken flavor)
2 cups water
1/2 cup and 1 tablespoon Country Crock
1 can mixed vegetables
3 cans chicken, drained
6-8 spoonfuls mayonnaise
1 box stuffing mixed
1 cup chicken broth
2 cans cream of chicken soup
1-2 cups cheddar cheese

Directions: Using 2 cups of water and 1 tablespoon of Country Crock, make the rice according to directions on the box.
While the rice is cooking, open three 10.5 oz cans of white meat chicken. Drain the broth off the chicken and in to a measuring cup.  Set broth aside.
Pour chicken into a small bowl.  Spoon mayonnaise into chicken and mix with a fork, mashing chucks of chicken into shreds.  The consistency should be like that of a chicken salad.  Set aside.
Once your rice is done, drain the water off your can of mixed vegetables and add vegetables to rice mixture. (You may also use frozen or fresh veggies if you prefer.)  Pour rice & vegetable mixture in to 11×13 casserole dish.  Spread chicken mixture over rice.
Open package of stuffing mix.  Add one cup of chicken broth and a 1/2 cup (or one stick) of Country Crock.  Stir till all bread crumbs are moist.  Pour into casserole dish, over the chicken layer.
Next open two cans of cream of chicken soup, and spread over stuffing layer.  Finally cover with shredded cheddar cheese.
Bake at 350 degrees for 25 minutes.  Serve and enjoy!

*Great for a make ahead meal and leftovers set up great in your fridge!*

Stuffing and Rice Casserole

Do you have a favorite casserole?  Tell us in the comments!  Or better yet, submit it to the  Country Crock Stars Contest.

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I’m linking up at Tidy Mom and these parties.

I was selected for this opportunity as a member of Clever Girls Collective, and the content and opinions expressed here are all my own.

Grilled Chicken Caesar Salad

Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life.

Between May 14-21, bloggers will be sharing some of their favorite salad recipes over at Tidy Mom, so this is the perfect time to pick some new salad recipe for the summer season! For the Salad Social, I’m sharing my husband’s favorite salad, which is the Grilled Chicken Caesar Salad.  Since going on a diet a few weeks ago, he’s been taking these for lunch every day.

[Read more…]

Buffalo Chicken & Rice

Buffalo Chicken & Rice
 
As you know, around here we love all things buffalo!  This week I’m sharing one of my recent inventions: Buffalo Chicken & Rice!  This recipe is based on the Buffalo Potato Casserole I shared a while back.  Both are deliciously good, comfort food  meals with a kick! 
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Recipe for Buffalo Chicken & Rice:


Ingredients:
12-15 Skinless Boneless Chicken Strips, not cooked
1/4 – 1/2 cup buffalo sauce (I use Frank’s)
1 1/2 cups rice, cooked (I use the white, long grain)
1 cup of ranch dressing
1 1/2 cup shredded cheddar cheese
1 can cream of celery soup
Directions: Cook rice on stove top according to package directions.  Heat oven to 375. Spray 13×9 inch baking dish with cooking spray. In a large bowl stir  dressing, soup, 1/2 cup cheese, cooked rice, and 1/4 cup of buffalo sauce. Pour mixture into baking dish.
In same bowl, place chicken strips and 1/4 cup of buffalo sauce (use more if needed).  Coat each strip with sauce.  Then spoon chicken and sauce over the rice mixture.
Cover with foil and bake for 30 minutes. Take out and remove foil. Top with 1 cup of cheese. Bake uncovered for another 30 minutes or until chicken is done.

*Optional – Serve additional ranch on the side or atop rice.

 

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I’m linking up at Tidy Mom and these parties.

Chicken Spaghetti

Today I’m sharing my *new favorite* recipe! My friend Cindy at Hun…What’s For Dinner shared this Chicken Spaghetti on her blog several weeks back.  She originally saw it over at The Pioneer Woman and decided to make a few changes to it.  I then looked over both recipes and made further changes. lol.
I have to tell you, I see so many recipes from week to week.  Many of them get bookmark and some of them eventually get made, but once in while, I see something that looks just good enough (and easy enough) for me to make it the same week.  This was one of those times, and it definitely did not disappoint. I’ve already made it twice since I found the recipe, and I know I’ll be making it a lot more in the future! Enjoy!

 

Recipe for Chicken Spaghetti
Ingredients:
2 cups chicken, cooked
3 cups dry spaghetti (broken)
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups shredded cheddar cheese
2 cups chicken broth
1/4 cup onion, chopped
1/4 cup green onion, chopped (I didn’t have this so I used chopped carrot)
1 teaspoon Lawry’s Seasoning Salt (I think regular salt would work just as well too)
1/2 teaspoon pepper
1 cup shredded cheddar cheese (for topping)
Directions:
Cook chicken on stove top.  (I used 3 boneless, skinless chicken breasts, but the original recipe calls for a whole fryer chicken.) Remove chicken and cook spaghetti in the same water.  Shred your chicken into tiny pieces and place in large bowl.  Add soups, veggies, cheese, and broth.  Drain the water off your cooked spaghetti, and add noodles to the bowl.  Add seasonings and mix.  Pour into a 9×13 glass baking dish.  Pour an additional cup of cheese over the top.  Cover with foil and bake at 350 degrees for 30 minutes.

 

 

I’m sharing this recipe for this week’s blog parties.

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