1 (8 ounce) package supermarket onion soup mix
2 cups water
3 potatoes, peeled, cubed
1 (10.5 ounce) can condensed chicken and rice soup
1 (10.5 ounce) can coconut milk
3 1/2 teaspoons saltine crackers, crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
1/2 leftover salsa from potluck dish
1 large tomato, chopped
1 egg, beaten
water to cover
1/2 cup beer
5 stalks celery, diced
Preheat oven to 350.
In a large bowl, combine onion soup mix, water, potatoes and soup; mix well. Heat reserved broth in microwave oven to simmer and stir in crushed cracker crumbs and 1/2 teaspoon peppercorn. Stir but do not boil. pour mixture over potatoes; in small bowl/pan add cracker crumbs and saltine crackers. Let mixture cool 30 minutes. In large bowl, stir potatoes, chicken and rice into soup mixture. Adjust seasoning and cooking time to bread and butter, if necessary. Reduce heat and simmer 20 to 25 minutes, until almost tender.
Meanwhile, pour in coconut milk to cover peas and vegetables. Stir for about 1 minute. Stir in saltine cracker crumbs, 1/2 teaspoon peppercorn and cayenne pepper. Stir in remaining diced tomatoes and egg. Serve immediately.
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