Monday, November 28, 2016

Chicken Soup

 2 boneless skinless chicken breasts, cut in 1 inch pieces
1/2 stick margarine
1 small can mushroom pieces
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
3 cups of milk
8 oz. Monterey Jack and Jalapeno cheese, cubed

Saute chicken in butter in soup pot.  Add rest of the ingredients.  Simmer 15 minutes. 
 I usually double this recipe

This recipe is from my daughter, Beth Stetler and is one
 that we all enjoy immensely in the cool fall or winter weather.   - Janet Sankey

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