Nancy's Kitchen - Tried and Tested Recipes
Chicken Cordon Bleu
I hope everyone is having a great 2013 so
far! Here in Southeast Texas, it has been cold for
several days (40's most days for the high). I have had a
head cold and don't like cold weather to start with.
Here is a recipe that I got from Tona Haggermaker's
newsletter back on August 12, 2011. I made the soup for
my daughter and me and we really enjoyed it, so I
thought I would share.
Chicken Cordon Bleu
2 (18.5 oz) cans Progresso Traditional
roasted potato garlic chowder or Progresso Rich & Hearty
chicken corn chowder (I didn't find the first one, so we
used the 2nd one)
1 cup cubed cooked chicken (I used
some leftover smoked turkey that I had saved from
1 cup diced cooked ham (also leftover from
1 cup shredded Swiss cheese (4 oz)
tablespoon chopped fresh chives
In 3-quart saucepan,
heat chowder, chicken and ham over medium-high heat 5
minutes, stirring occasionally. Slowly stir in cheese.
Cook about 2 minutes longer, stirring frequently, until
cheese is melted. Serve topped with chives.
also made the following to go with the soup. This recipe
is also from Tona's newsletter dated August 29, 2011:
1 1/2 cups
frozen broccoli pieces
1 large egg
1/3 cup skim or
1/2 cup finely shredded sharp Cheddar
1 package (8 1/2 ounces) corn muffin mix
Preheat oven to 400 degrees. Spray two 12-cup
mini-muffin tins well with cooking oil spray.
the broccoli in a 2-cup glass measure and microwave,
uncovered, on high, for 2 minutes.
the egg into a 2-quart bowl and beat with a whisk or
fork to break it up. Add the milk and beat well to
blend. Stir in the cheese. Stir in the muffin mix just
until the dry ingredients are moistened. Remove the
broccoli from the microwave and press out any excess
water. Finely chop the broccoli and add it to the
batter. Using a tablespoon or a cookie-dough scoop, fill
the prepared muffin cups about two-thirds full. When the
batter is used up, fill the unused cups halfway with
water, to prevent burning. Bake in the middle of the
oven until the muffins just begin to brown around the
edges and spring back when touched, 12 to 14 minutes.
(Makes 20 servings)
enjoyed the soup recipes that have been posted in your
newsletter the last few days, but would love to see more
TNT soup recipes.
Have a great day!