Winter is getting looong! I'm sick of snow, sick of my winter wardrobe, and sick of winter food! I need some spring, and I'm unfortunately not heading to a warmer climate for a vacation, like some of you are! O.K...maybe this year I'm feeling a little jealous! I actually like being at home when everyone else in town is gone, and the weather is melting and the birds are singing...but this year that may not be so. As a result of my not wanting to make another pot of winter soup, I decided to make my family one of our favorites! I usually make this recipe for Happy Girl's birthday in February...when we need some summer hopefullness!
This recipe came out of the Free Church cookbook. It's been around for years & probably has many variations. You can tell by my dog-eared, splattered cookbook, that I've made it a lot! I love making either Raisen Bran muffins or Blueberry muffins to go with it. The pickier eaters can have all their items separate. I like it all...and my mound usually gets bigger than I can eat! Buffet meals like this recipe are my favorite for parties!
2 cups cooked, cubed chicken
2 10 oz. cans cream of chicken soup (if you want to be healthier, use the healthy request)
1 cup chicken broth
Chow Mein noodles
Chopped green onion
Chopped green pepper and/or red & yellow peppers
Bite size pineapple chunks- fresh or canned tidbits
Shredded Cheddar Cheese
Your favorite cooked rice
Combine soup, broth and cooked chicken in a stockpot on medium heat until warm. To serve, we usually have rice first, then gravy, then cheese and the rest of the toppings. I usually make a double recipe for a big family party, or to have leftovers. I love serving all the toppings in my vintage refrigerator dishes, because I can simply put their lids on and pop in the frig for leftover night!
Don't you love seeing all that color? Hope this spring-y recipe helps you get though this long winter!