A congrats to MLK's own Cleo Coyle for the release of HOLIDAY GRIND in paperback! It’s a wonderful book, everybody—and you’ll love the recipes in the back. Pick up a copy for the holidays! Yourself...a friend...a gift.
When I got home, (as you all know when you get home from a vacation), I met a MOUNTAIN of mail, laundry, chores, and (in this fast-paced world) email. In a nanosecond, I was back to not breathing. So I decided we had to have an easy easy easy dinner. One of my favorites is soup. With everything in it. This one was inspired by one of my Facebook pals: Diane Davis.
1 16 oz. carton your favorite mushroom soup
1 cup chicken breast, cooked and diced
1 cup broccoli, diced
1 cup white cheddar, shredded
1 teaspoon paprika
1 teaspoon salt
1 teaspoon white pepper6 crustini toasts for decoration
Cook chicken breast in oven, wrapped in foil, for 45 minutes. Remove and cool, then dice. [This can be made days ahead. If frozen, thaw to room temperature.]
In saucepan, bring 6 cups of water with 1 teaspoon salt to boil. Dice the broccoli and toss into boiling water. Cover and cook 3 minutes. Pour off water and replace lid for 3 minutes. Drain broccoli again. Set aside.
In a large saucepan, pour in mushroom soup. Bring to gentle boil, turn down to simmer. Add chicken and broccoli to the pot. Cook 3-5 minutes until ingredients are hot. Add the white cheddar and seasonings. Stir until incorporated.
Pour into individual soup bowls. Garnish with paprika.
Serve hot with crustini or crackers.
If you'd like to know more about The Long Quiche Goodbye and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the fan club to get in on the next contest...coming soon.