Kristi Buck

Kristi Buck

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Chicken noodle soup is a magic food, and transforming the classic dish into a casserole only amplifies its comforting effects. This 30-minute chicken dinner has all the elements of traditional chicken soup: hearty egg noodles, tender chicken, peas ‘n’ carrots — but with a creamy sauce and crunchy topping that’ll make you want seconds.

Chicken noodle soup is a magic food, and transforming the classic dish into a casserole only amplifies its comforting effects. This chicken dinner has all the elements of traditional chicken soup: hearty egg noodles, tender chicken, peas ‘n’ car

Chili-1 kg lean ground beef, 3 red onions diced, 3 celery ribs diced, 2 green & red peppers diced, 1 can of dark red kidney beans rinsed, 1 can of navy beans rinsed, 2 (8 ounce) crimini mushrooms sliced, 2 cans of Campbell’s tomato soup undiluted, 2 cans of Aylmer Accents–garlic & olive oil, 1 can of Aylmer Accents–chili, 1 can of Aylmer Accents–spicy red pepper 2 tbsp chili powder, 1 tsp oregano, 1 tsp salt, 1 tsp sugar, 1 tsp garlic, ½ tsp cayenne pepper, ½ tsp ground cumin, ¼ tsp pepper.

Chili-1 kg lean ground beef, 3 red onions diced, 3 celery ribs diced, 2 green & red peppers diced, 1 can of dark red kidney beans rinsed, 1 can of navy beans rinsed, 2 (8 ounce) crimini mushrooms sliced, 2 cans of Campbell’s tomato soup undiluted, 2 cans of Aylmer Accents–garlic & olive oil, 1 can of Aylmer Accents–chili, 1 can of Aylmer Accents–spicy red pepper 2 tbsp chili powder, 1 tsp oregano, 1 tsp salt, 1 tsp sugar, 1 tsp garlic, ½ tsp cayenne pepper, ½ tsp ground cumin, ¼ tsp pepper.