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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is quick and easy to make. Its very good and my picky eating daughters even love it, especially on a cold evening. We have it with either corn chips or corn bread. I use the low fat/low sodium soup and 1% milk and is just as tasty. This was given to me by a co-workers wife after he brought some to work and shared one day. Just as good re-heated. Ingredients:
2 (10 3/4 ounce) cans cream of celery soup |
2 (10 3/4 ounce) cans milk (use the soup cans) |
1 cup picante sauce or 1 cup salsa |
2 cooked skinless chicken breasts |
10 slices of thick sliced bacon |
1 (16 ounce) package frozen corn |
shredded cheddar cheese |
chopped red onion |
Directions:
1. Take your soup, milk, picanta or salsa sauce(you choice)and the corn put into a pot, mix well and start to heat on medium heat.
2. Take your bacon, cut it up into small pieces and cook till crispy. Drain well. Break up chiken into bite size pieces.
3. Add the bacon and chicken to the pot, mix in and heat through.
4. When serving take each serving and top with some of the cheese and chopped onion.
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