Restless Chipotle //

 

  • 4 cups chopped cooked chicken, abut 1 ½ pounds boneless skinless chicken breasts
  • 4 ounces cream cheese, room temperature
  • 1 cup cottage cheese
  • 1 cup pepper jack, shredded
  • 1 cup Parmesan, shredded
  • ½ cup sour cream
  • ½ cup green onions, plus some for garnish
  • 10.75 ounces cream of chicken soup
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried onion powder
  • 1 sleeve Ritz crackers, crushed
  • 5 tablespoon butter, melted

  • Instructions

    • Preheat oven to 350ºF. Lightly spray a 9×9-inch baking dish with cooking spray and set aside.
    • Combine cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup. Mix until smooth.
    • Stir in Pepper Jack, Parmesan, and green onions.
    • Fold in the chicken until well mixed.
    • Spread into prepared pan.
    • Combine crushed crackers and butter.
    • Sprinkle over the chicken mixture.
    • Bake uncovered 30 to 40 minutes.
    Storage
    Store leftovers in an airtight container for up to 3 days in the fridge.
    This recipe doesn't freeze well because of the crumb topping but you can freeze it before adding the cracker crumbs.
    To cook from frozen just thaw overnight in the refrigerator and bake as directed.
    Expert Tip: Assemble this casserole ahead, and just bake in the oven at dinner time to save time in the kitchen.
    • Cream of mushroom soup can be used instead of cream of chicken.
    • Use a rotisserie chicken to make this recipe even faster.
    • Use any type of neutral flavored cooked chicken or poached chicken breast for this recipe.
    • Use Panko crumbs instead of crackers.
    • Make this gluten free by using gluten free soup and a gluten free cracker or pork rinds for the topping.
    • Be sure to spray your casserole dish well with cooking spray for easy clean up.

    Lasagna Soup

    • 8 ounces pasta, cooked (I used campanelle)
    • 1 tablespoon olive oil
    • 1 ½ pounds ground beef
    • 1 onion, chopped (about 2 cups)
    • 3 cloves garlic, chopped
    • 4 cups beef stock
    • 24 ounces pasta sauce
    • 24 ounces crushed tomatoes
    • 2 teaspoons Italian seasoning
    • 1 tablespoon crushed red pepper
    • 2 cups Mozzarella, shredded from a block
    • ½ cup grated parmesan cheese, plus more for sprinkling, optional
    • ¼ cup heavy cream
    • fresh basil, optional

    • Instructions

      • Cook pasta as directed on package.
      • Drain and add about ½ cup of the pasta sauce. Set aside.
      • Add the ground beef, garlic, and onion to a large dutch oven over medium high heat.
      • Cook until the beef is done and the onion is softened; about 5 minutes.
      • Add the remaining ingredients except the noodles, cheese and cream.
      • Bring to a simmer and cook 10 minutes.
      • Stir in the noodles, cheese, and cream.
      • Simmer until heated through; about 2 or 3 more minutes

      Slow Cooker Instructions

      • Brown beef in a skillet.
      • Add the remaining ingredients except cheese, cream, and pasta.
      • Cook on low for 6 to 8 hours.
      • About 30 minutes before you want to serve it add the cooked pasta, cheese, and cream.
      • Stir and cover until you're ready to serve.

      Notes

      Expert Tip: Any type of tender noodles work for this soup, but for the best results use a smaller noodle so that it is easy to scoop up with a spoon.

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