Southwest 6-Can Soup

Serves: 6

Start-to-Finish: 15 minutes

Recipe By: Katie at Livecrafteat.com

Ingredients:

Soup:

1 (12.5-oz) can cooked chicken

1 (10.5-oz) can chicken and rice soup

1 (10.75-oz) can tomato soup

1 (15-oz) can ranch style beans

1 (10-oz) can Rotel mild diced tomatoes and green chilies (I only add ¾ of the can)

1 (11-oz) can kernel corn

1 chicken bouillon cube

1 bag frito chips

In times of plenty:

sour cream

shredded cheese

Directions:

1. Empty all the cans into a pot, add the chicken bouillon and heat through.

2. While you’re waiting for the soup to heat up, grate some cheese, get out the sour cream, and
open a bag of fritos.

3. Top with chips and other garnishes and serve.

Red Beans and Rice

Serves: 6

Start-to-Finish: 30 minutes

Ingredients:

1 ½ cup dry white rice

3 cups water for steaming rice

1 TBSP extra virgin olive oil

1 ½ - 2 cup summer sausage, cut into half circles

1 (8.75-oz) can corn, drained (approx. 1 cup fresh corn)

1 (12.5-oz) can of cooked chicken, drained

1 (15.5-oz) can red kidney beans, drained and rinsed

½ cup water (+½ cup for consistency)

1 tsp garlic powder

1 tsp Kosher salt

½ tsp paprika

2 tsp chili powder

¼ tsp chicken bouillon

½ tsp onion powder

¼ tsp black pepper

¼ tsp smoked paprika

6 TBSP ketchup

Directions:

1. Add dry white rice and 3 cups water to rice cooker and steam until soft and fluffy.

2. Measure out all seasoning. (This recipe goes together fast and you will want them ready!)

3. Cut summer sausage into ½ inch thick half circles.

4. Heat oil in large saucepan.

5. Add sausage to saucepan and brown gently on each side (about 3 minutes).

6. Drain and rinse kidney beans, and drain canned corn and canned chicken.

7. Add ½ cup water, beans, corn, chicken, seasonings, and ketchup into saucepan.

8. Stir together and simmer for 8 minutes, adding more water as needed for a nice
consistency.

9. Serve sausage mixture over steamed rice.

Peanut Butter Chicken with Pasta

Serves: 4

Start-to-Finish: 25 minutes

Ingredients:

6 oz whole grain spaghetti noodles

6 cups water for boiling

1 cup chicken broth (more or less to make the sauce the desired consistency)

1 (12.5-oz) can chicken, drained

½ cup smooth or chunky peanut butter

2 TBSP lemon juice

2 TBSP soy sauce

1 TBSP brown sugar

½ tsp garlic powder

½ tsp onion powder

1 tsp ground ginger

1 cup chow mein noodles, for garnish

1 cup roasted peanuts, for garnish

Optional: red pepper flakes (for added heat)

Optional Fresh Ingredients:

green onions, sliced on bias, for garnish

1 cup chopped red bell pepper

Directions:

1. Cook spaghetti noodles in 6 cups water for 7 minutes, according to package directions.

2. Meanwhile, in a small saucepan combine chicken broth, chicken, peanut butter, lemon juice,
soy sauce, brown sugar, garlic powder, onion powder, and ground ginger.

3. Heat and stir until peanut butter is melted and ingredients are well incorporated.

4. Bring mixture to a boil. Then remove from heat and adjust chicken broth/peanut butter as
necessary to make a sauce with the consistency of honey.

5. To serve, top noodles with peanut butter chicken mixture and sprinkle chow mein noodles
and peanuts over the top.

Fish and Chips Casserole

Serves: 4

Start-to-Finish: 50 minutes

Ingredients:

2 ½ cup dried rigatoni noodles (don’t overdo the quantity of noodles)

6 cup water

1 (10-oz) can cream of chicken soup

½ cup evaporated milk (or 1 (5-oz) can evaporated milk)

1 (6.4-oz) pkg tuna

¼ tsp garlic salt

1 TBSP chopped freeze-dried onions

1 (1-oz) snack bag potato chips, crushed

Optional Fresh Ingredients:

½ cup shredded monterey cheese

1 cup chopped celery

Directions:

1. In a large pot, bring 6 cups water to a boil.

2. Preheat oven to 350°F.

3. When water boils, cook noodles for 13 minutes and drain.

4. In a large casserole dish, combine cream of chicken, evaporated milk, tuna, garlic salt, and freeze-dried onions. If using optional fresh ingredients combine them now as well. If you feel the mixture is too thick you can add up to ½ cup of the cooking water to thin the mixture down.

5. Add noodles, mix well and spread evenly into casserole dish.

6. Top with crushed potato chips.

7. Bake at 350°F for 15 minutes or until the top is golden brown.

Chicken Barley Chili

Serves: (makes 6 ½ cups soup) 4 people

Start-to-Finish: 60 minutes

Ingredients:

1 (14.5-oz) can petite diced tomatoes

1 (8-oz) jar salsa

1 (14.5-oz) can chicken broth

1/2 cup barley

1 1/2 cups water

1/2 TBSP chili powder

1/2 tsp cumin

1/2 (15-oz) can black beans, drained and rinsed

1 (8.75-oz) can corn, undrained

1 (12.5-oz) can cooked chicken, drained

Directions:

1. Combine tomatoes, salsa, broth, barley, water, chili powder, and cumin into a pot.

2. Bring to a boil over high heat, cover, and reduce heat to low.

3. Simmer for 45 minutes, stirring occasionally.

4. Meanwhile, rinse and drain black beans.

5. After 45 minutes, add chicken, black beans, and corn to the chili mixture.
6. Cover and continue cooking for 5-10 minutes or until barley is tender.

Chicken Salad Sandwiches

Recipe By: Food Storage and Beyond
Serves:  8 Sandwiches

Ingredients:
1 quart canned chicken, drained and rinsed
1 TBSP olive oil
1-2 TBSP McCormick’s Grilled Chicken seasoning (I like the Montreal style)
1 cup mayonnaise or salad dressing (Miracle Whip)
1/8 tsp freshly ground black pepper
1/8 tsp garlic powder
1/8 tsp celery salt
2/3 cup dried cranberries
2/3 cup sliced almonds, toasted (or salted cashews, roughly chopped)
bread of your choosing (croissants, rolls, sliced bread, pita, etc.)

Optional Fresh Ingredients:
2 celery stalks, sliced
1/2 cup grapes, sliced
1/2 cup apples, diced  

Directions:
1. In a large saucepan, heat up the oil.
2. Add the chicken and seasoning and lightly saute for about 2 minutes.
3. Remove pan from heat.
4. In a large mixing bowl, combine the mayo (or salad dressing), pepper, garlic powder, and celery salt.
5. Mix until well combined.
6. Then toss in the chicken, dried cranberries, nuts, and any of the other ingredients you are using. (Note, if you are going to be using a lot of extras, you may want to boost the amount of mayo to help keep everything moist and together.)
7. Chill for one hour (or more) prior to serving.
8. You could even make it a day in advance and just keep it chilled until ready to serve.
9. To serve, simply slice your bread of choice and put on a thick layer of the chicken salad.

Green Bean Chicken Alfredo Casserole

Recipe By: Food Storage and Beyond  
Serves: 6-8 people  

Ingredients:
1 lb penne pasta, cooked according to package directions
1 pint canned chicken
1 TBSP olive oil
3 tsp McCormick’s Grill Mates Montreal Chicken seasoning
1 (15-oz) can green beans, drained (or 1 1/2 cup fresh green beans)
1 (15-oz) can diced, seasoned tomatoes (whatever you favorite seasoned kind is), drained (or 2 fresh tomatoes, diced)
1 jar alfredo sauce
salt and pepper, to taste

Optional:
2 cups fresh grated Mozzarella or Parmesan cheese

Directions:
1. Preheat the oven to 350º F.
2. Cook your pasta according to package directions.
3. While the pasta is cooking, drain and rinse your canned chicken.
4. Heat the olive oil in a frying pan and add your chicken.
5. Sprinkle the grilled chicken seasoning over the chicken and saute for 1-2 minutes.
6. Remove from heat.
7. Drain the cooked pasta and transfer it into 9 x 13 baking dish.
8. Add the chicken, green beans and diced tomatoes into the dish and give it a stir to evenly distribute the ingredients.
9. Pour the alfredo sauce over the top and lightly mix it in (just enough to get the sauce settled into the pan).
10.Sprinkle salt and pepper over the top according to taste and then layer with the cheese (if using). 11. Bake, uncovered, for 15-20 minutes, or until the cheese is melted and all the ingredients are warmed through.

White Chicken Chili

Recipe By: Food Storage and Beyond
Serves: 6 - 8 people


Ingredients:
1-2 TBSP vegetable oil
2 TBSP dried onion
1 TBSP garlic powder
1 to 2 tsp cumin
1 qt canned chicken
1 (15-oz) can garbanzo beans, drained and rinsed
1 (15-oz) can white beans (i.e. Great Northern), drained and rinsed
1 (15-oz) can navy beans, drained and rinsed
1 (12-oz) can corn
2 (4-oz) cans chopped green chilies
2 chicken bouillon cubes
1½ cups boiling water
a pinch of cayenne pepper
a pinch of paprika

Optional Toppings: 
shredded cheese (cheddar, monterey jack… whatever is your favorite)
sour cream
salsa
broken up tortilla chips or crunchy tortilla strips

Directions: 
1. In a large pot (or crock pot), heat the vegetable oil and cook the onion, garlic, and cumin.
2. When they are heated through, stir in the chicken to coat it with the seasoning.
3. Saute for about a minute.
4. Then add the beans, corn and chilies.
5. Stir to blend.
6. Combine the chicken bouillon with the boiling water and stir into the chili.
7. Add the cayenne pepper and paprika.
8. Cover and let chili cook over low heat for about 30 minutes, stirring occasionally with a wooden spoon, as both the beans and corn have a tendency to want to stick to the bottom and burn.
9. Serve topped with any of the optional toppings.

Club Salad

Recipe By: Pantry Cooking II

Ingredients:

1 (5-oz) can chicken breast, drained and shredded
1 (5-oz) can chunk ham, drained and shredded
1/2 cup real bacon bits
1/2 cup mayonnaise

Directions:

1. Combine shredded chicken and ham, bacon and mayonnaise.
2. Mix thoroughly.
3. Serve on rolls or bread.

Slow-Cooked Tortilla Soup

Start-to-Finish: 4-6 hours (Slow Cooker recipe)

Recipe By: Jeanne Johnson

Ingredients:

2 cans chicken or 4 cooked and chopped chicken breasts

2 cans (14-oz. ea) chicken broth

2 cans (14-oz. ea) diced tomatoes, undrained

1 can (15-oz) black beans, rinsed and drained

1 can (15-oz) kernel corn, drained

1 can (16-oz) refried beans

1 can (4-oz) chopped green chilies

1 cup salsa

2 TBSP dried cilantro

1 TBSP ground cumin

1 TBSP chili powder

½ tsp garlic powder

Directions:

1. Combine all ingredients in a crockpot.
2. Cook for 4 to 6 hours.
3. Garnish with tortilla chips, sour cream, and grated cheese.
4. Easy meal!

Chicken Tortilla Soup

Start to Finish: 30 minutes

Recipe By: Safely Gathered In

Ingredients:

1 (28-oz) can crushed tomatoes
2 (8-oz) cans tomato sauce
1/2 tsp garlic salt
4 cups water
2 TBSP sugar
3 tsp chili powder
1/2 tsp oregano
1 (4-oz) can diced green chilies
1 (13-oz) can chicken

Directions:

1. Combine all ingredients in a large pot.
2. Bring to a boil.
3. Lower heat and simmer for 20 minutes.
4. Serve.

Chicken Barley Chili

Recipe By: on the back of the Quaker Quick Barley Box
Serves: 11 cups

Ingredients:
1 (14-oz) can diced tomatoes
1 (16-oz) jar salsa
1 (14-oz) can chicken broth (or I used 2 chicken bouillon cubes and 2 cups of water)
1 cup quick barley
3 cups water
1 TBSP chili powder
1 tsp cumin
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can corn, undrained
1 (13-oz) can chicken

Directions:
1. Combine first 7 ingredients into a big pot.
2. Bring to a boil over high heat.
3. Cover and reduce heat to low.
4. Simmer for 20 minutes, stirring occasionally.
5. Rinse and drain black beans.
6. Shred chicken in separate bowl.
7. Then add chicken, black beans and corn to the chili mixture.
8. Increase the heat to high and again bring to a boil.
9. Cover and reduce to low and let simmer for 5 minutes or until barley is tender.

Chicken and Corn Soup

Recipe By: "Emergency Food Storage in a Nutshell, 3rd Edition" by Leslie Probert and Lisa Harkness
Serves: 4-5

Ingredients:
6 cups water
4 tsp chicken bouillon
½ cup dried carrots*
1 TBSP dried onions
1 TBSP dried celery (or one stalk fresh celery, diced)
½ tsp dried minced garlic
1 can (15-oz) corn, undrained
2 TBSP parsley
1 cup uncooked pasta, any shape
1 can (10-oz) chicken chunks undrained and broken up
½ tsp sugar (only if no sugar in canned corn)
pepper to taste

Directions:
1. In a pot, heat water while adding all ingredients except last four.
2. Simmer, covered 15 minutes.
3. Add pasta and simmer 10 minutes more.
4. Stir in chicken and heat through.
5. Season to taste and serve.

* For puff-dry, dehydrated carrots: Substitute same amount as dried carrots. Bring ingredients in first column, corn, and parsley to boil. Add pasta, simmer covered 10 minutes and continue with recipe instructions.
Don’t have dried carrots? Reduce water to five cups and add two fresh carrots, peeled and sliced.

Honey Lime Chicken Enchiladas

Start-to-Finish: 1 hour and 15 minutes (includes 30 minutes to marinade meat)
Serves: 4
Recipe By: Pinching Your Pennies

Ingredients:

6 TBSP honey
4 ½ TBSP lime juice
1 TBSP chili powder
½ tsp garlic powder
1 lb cooked shredded chicken
2 (10-oz) cans green chili sauce
10 flour tortillas
2 cups shredded Monterrey jack cheese

Directions:

1. Mix homey, lime juice, chili powder, and garlic powder together with cooked chicken and let marinate for at least 30 min.
2. Pour ½ can of green chili sauce in the bottom of a 9x13 pan.
3. Roll chicken up in tortillas with a little cheese and put in pan.
4. When the tortillas are all rolled, pour the remaining green chili sauce over top of the tortillas
5. Sprinkle with cheese.
6. Bake at 350°F for 30 minutes.

Creamy Chicken Noodle Soup

Start-to-Finish: 50 minutes

Recipe By: Prepare Every Needful Thing

Ingredients:

2 tsp. chicken bouillon
6 cup canned chicken broth
1-2 cans sliced carrots (or you can substitute dehydrated carrots or fresh carrots)
optional: 1 cup sliced celery
1/4 cup dehydrated minced onions
2 cans cream of chicken soup
1/2 cup milk (you could also use powdered milk here very easily - 1 1/2 TBSP dry powdered milk + 1/2 cup water)
1 pint jar canned chicken, drained
4 cup noodles (don't precook)
salt and pepper to taste

Directions:

1. Add the bouillon, broth, onions, chicken soup, canned chicken, and carrots to a large dutch oven on the stove to heat.
2. When it reaches a boil, add the noodles and let cook until noodles were tender.
3. Turn down the heat, add the milk, and let cook until thoroughly warmed.
4. Add salt and pepper as needed.

Ham and Potato Bake

Serves: 3-4
Recipe By: Pantry Cooking II

Ingredients:

1 can (10 3/4-oz) cheddar cheese soup
1 cup HOT water
1 cup dehydrated potatoes
1 can (5-oz) chunk ham, drained and shredded

Directions:

1. Mix soup and water.
2. Add potatoes and ham.
3. Pour into a 1.5 qt casserole dish. (If doubling use 2 qt casserole dish)
4. Bake at 450 degrees for 30 minutes. (If doubling bake for 45 minutes)
5. Let stand 5 minutes before serving.

Variations:

TUNA:  1 can (10 3/4-oz) cream of mushroom soup; 1 can (6-oz) tuna, drained and flaked
TURKEY:  1 can (10 3/4-oz) cream of celery soup; 1 can (5-oz) turkey, drained and flaked
CHICKEN:  1 can (10 3/4-oz) cream of chicken soup; 1 can (5-oz) chicken, drained and flaked

Chicken Patties

Serves: Makes 4 sandwiches patties
Recipe By: Pantry Cooking II

Ingredients:

1 can (12-oz) chicken, drained and shredded (about 1-1/2 cups)
1/2 cup crushed saltine crackers
1/3 cup regular mayonnaise
1 tablespoon dried onion
2 tablespoons lemon juice
1/8 teaspoon pepper
1/4 teaspoon garlic powder

Directions:

1. Combine ingredients thoroughly.
2. Shape into 4 patties for sandwiches.
3. Cook in a heavy non-stick pan over medium to medium-high heat for 3 to 5 minutes on each side or until golden brown and crusty.
4. Serve on toasted bread with mustard, mayonnaise and dill pickle.