BANGEL CHICKEN

We got this cookbook for our wedding almost 18 years ago, holy cow! Has it really been that long? I guess so. Anyway, we received this cookbook called -A Taste of Salt Lake- as a wedding gift from our ecclesiastical leaders when we got married. I have loved every recipe that I’ve made from this cookbook, especially this one. I’ve made this one so many times over the years that I’ve committed it to memory. I’ve also modified it a bit here and there to make it a more friendly for my little eaters, so this is the modified version that I currently use.

My sister also loves this recipe and so I’ve made it for her every year for about 12 years or so, with the exception of the years we lived in California and this year. I’ve yet to make good on my birthday meal for her (her birthday was in January)… Sorry Shauna, it’s coming, I promise.

Anyway, this one’s a keeper for sure. Enjoy!

BANGEL CHICKEN

4 Boneless Skinless Chicken Breasts, cut in half
1 10.5 oz. Can Cream of Chicken Soup
1 Cup Sour Cream or Mayonnaise
2 Tbsp Ground Curry
1 Cup Italian Bread Crumbs
1 Cup Shredded Parmesan Cheese
1/2 Cup Butter, Melted
3 Cups Cooked Rice

Preheat oven to 350 degrees. Spray an 11×8 baking pan with cooking spray, then lay chicken pieces side by side in the pan, they’ll be a bit snug and thats okay. In a medium bowl, combine soup and sour cream, add curry and stir until curry is well incorporated. Cover with aluminum foil and place in over for 30 minutes. While the chicken is baking combine bread crumbs and parmesan cheese, then set aside. Melt the butter in a small-ish bowl and set that aside as well. When the chicken comes out of the oven, uncover and pour the bread crumb mixture over the chicken, drizzle the melted butter over the top and place back in the oven for 20 more minutes. Serve over cooked rice.

Note: My family loves the sauce, so I usually go a little heavier on the sour cream to make more sauce than it calls for… I also purchase¬†lite sour cream, which helps me feel a little better about the calories too.

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TACO SOUP

What do you cook for the first recipe of your blog? The easiest thing you can think of, that’s what. *In walks Taco Soup.* I’ve been making this soup for years and it always surprises people when I tell them how it’s made, because it tastes like it should be much more complicated, but it’s not. Simply put, it’s a dump soup. You basically just open every can of beans and tomatoes in your cupboard and dump them into the soup pot. The results will make your guests think that you stood over your stove for hours, when in fact, it wasn’t more than 30 minutes. You’re Welcome.

TACO SOUP

1 lbs. Ground Beef
1 15.25 oz. can Corn
1 15.25 oz. can Black Beans
1 15.25 oz. can Pinto Beans
1 15.25 oz. can Tomato Sauce
1 28 oz. can Petite Diced Tomatoes
1 4 oz. can Chopped Green Chilies
1 Tbsp Dark Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1/2 Tbsp Cumin
Salt and Pepper to Taste
1/2 cup Shredded Cheddar Cheese
1/4 cup Sour Cream
2 Tbsp fresh chopped cilantro
Tortilla Chips

In a large soup pot, brown ground beef on medium heat breaking meat up into bite sized pieces. When ground beef is cooked thoroughly, add dark chili powder, garlic powder, onion powder, cumin and salt and pepper. Stir until spices are evenly distributed. Add corn, black beans, pinto beans, tomato sauce, petite diced tomatoes and chopped green chilies. Let simmer for 20 minutes or longer, stirring occasionally. Serve with cheddar cheese, sour cream, fresh cilantro and tortilla chips.

Note: The longer you let it simmer, the more infused the spices will become, so if you have the time, let that sucker simmer for an hour or more, stirring occasionally.