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Sucrose Corn With Chicken and Cheese Recipe

Ingredients

1 large tomato, diced

1 1/2 teaspoons butter

1 pound whole chicken stock

2 tablespoons all-purpose flour

2 eggs

1 8 ounce can condensed cream of chicken soup

1 small onion, diced

1 package Mexican-style flour tortillas

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon pepper in crockpot - low cooking temperature, or add water in 2 bowls, 1/2 cup at a time, stirring, until liquid is reduced.

Directions

Place tomato in a large saucepan and bring to a simmer; reduce heat to medium. Stir in butter or margarine and cook 2 minutes. Gradually stir in flour while stirring; cook about 1 minute.

Return chicken stock to pot. Sprinkle chicken with flour mixture and cook about 10 minutes on each side, stirring occasionally.

Place Chicken in crock pot and pour 1 1 cup chicken broth. Add beef and saute until well coated. Stir in potatoes, carrots and tomato sauce. Reduce heat and simmer 5 to 7 minutes on each side, stirring occasionally.

Place vegetables in steamer. Stir in chicken stock mixture and cook 2 minutes more. Sprinkle with chicken flour mixture. Top with vegetables and corn and cream cheese in 5 to 6 individual bowls. You may want to garnish with chopped tomatoes.

Return skillet to soup and bring to a boil. Stir in cheese and meat. Simmer about 3 more minutes before serving.