Old Fashioned Chicken Noodle Soup

8 cups Homemade Chicken Stock, or low-sodium chicken broth
2 skinless, bone-in chicken thighs
1 skinless, bone-in chicken breast half
2 cups sliced carrot
2 cups sliced celery
1 cup chopped onion
4 fresh thyme sprigs
1 bay leaf
3/4-1 pound uncooked medium thick egg noodles
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

1. In a Dutch oven over medium-high heat, add chicken stock and chicken thighs and breast. Bring to a boil. Reduce heat; simmer 20 minutes.

2. Remove chicken from pan; let stand for 10 minutes. Once cool enough to handle, remove chicken from bones and cut meat into bite-sized pieces. Discard bones – save to make chicken stock later. (See How to Make Your Own Chicken Stock)

3. Add carrot, celery, onion, thyme and bay leaf to pan. Cover and bring back to a boil.  Simmer for 10 minutes.

4. Add noodles, and simmer an additional 6 minutes.

5. Add chicken, salt, and black pepper; cook for 5 minutes or until noodles are done.

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What's for Supper Dorito Casserole

1 (14.5 ounce) package nacho cheese-flavored Doritos, lightly crushed

2 ½  to 3 cups rotisserie chicken, shredded and cut into small pieces

1 can black beans, rinsed and drained

1 (15.25 ounce) can corn, drained

8 oz. colby jack cheese, shredded and divided

1-10 oz. mild diced tomatoes and green chiles (Ro-tel)

1- 4 oz. can green chilies

1 (10.75 ounce) can condensed cream of chicken soup

8 ounces sour cream

1 tablespoon taco seasoning

Cilantro for garnish, optional

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Preheat oven to 350 degrees. Lightly spray a 9x13-inch baking dish with cooking spray.

Spread half the crushed chips into the bottom of the prepared baking dish.

In a large bowl, stir together the chicken, black beans, corn, 1 cup of the cheese, Ro-tel, green chiles, cream of chicken soup, sour cream and the taco seasoning.

Spread the mixture evenly over the chips in the baking pan.

Bake for 20 minutes. Spread remaining chips evenly over the top, then sprinkle with the remaining cheese. Bake another 5 to 7 minutes or until the cheese is melted. Garnish with cilantro, optional.

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Enchilida Bubble Cake

1

lb lean (at least 80%) ground beef Save $

2

cans (7.5 oz each) Pillsbury™ refrigerated biscuits

1

can (15 oz) Progresso™ black beans, drained

1

can (10 oz) Old El Paso™ enchilada sauce

1

can (8 oz) tomato sauce

1

cup shredded Mexican cheese blend (4 oz) 

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray. 

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary.

Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters.

In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish. Sprinkle cheese over top.

Bake 25 to 30 minutes. Let stand 5 minutes before serving.

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