As I pulled the Crescent Chicken Enchiladas from the oven and called my guys to the table, Hubby gave me a strange look. He had seen the menu for the week posted on the refrigerator as it always is. He knew we were having Chicken Enchiladas. He forgot about the “crescent” part of the description. I’ve got to tell you, as I made and baked the enchiladas, I had my doubts too. It was strangely out of the ordinary even for me. They were really long, one enchilada cut in half was more than you needed for a serving. As Hubby noted, they were different. Guess what? Different was down right delicious!
Somewhere out there I came across an article about making soup in five easy steps. Actually, I’ve read several articles on the subject – most dealing with using left-over vegetables and meats. And there’s nothing wrong with that.
This soup uses cans and a quick microwave rice to render a chicken soup that is packed with flavor. Since I’m still in recovery mode from heart surgery, an easy supper I could make myself and have ready when my guys came home from a long day was just what the doctor ordered. They have been great through this long recovery process, and I wanted to show them that there was light at the end of the tunnel. Great tasting food that they didn’t have to cook for themselves.
Just a silly side-note: When I was balancing our bouillon spoons on the rim of the large coffee mugs, Hubby wandered into the kitchen. He smiled and said “Now are you happy? You get to use your fancy new soup spoons.” Yep – I was happy.
Chicken, Wild Rice and Tomato Soup
2 Envelopes Uncle Ben’s Long Grain and Wild Rice
16 oz Chicken Stock
2 Cans (10 oz) Chunky Chicken White Meat
1 Can (14 oz) Italian Diced Tomatoes
1 Teaspoon Dried Basil
1 Teaspoon Mrs. Dash Garlic and Herb
Vent Uncle Ben’s 90-Second Long Grain & Wild Rice according to package direction. Place bags, one at a time, into the microwave and “zap” each bag for 90 seconds.
While rice is “cooking”, pour chicken stock into a pot. Add chicken meat, without draining, into the pot with the broth. Break up the larger pieces of chicken.
Open can of diced tomatoes, then dump into pot with stock and chicken. Add rice, stir everything together. Season and continue to heat over low heat until bubbling. The longer the soup simmers, the better the flavors come together.
Ladle into soup bowls or large coffee cups, throw out the evidence and call it home-made. Serve with Buttery-Chive Crescent Rolls.
Buttery-Chive Crescent Rolls
1 can refrigerated crescent dinner rolls
1 tablespoon butter, soft
¼ cup fresh chives, chopped
Heat oven to 375-degrees (350 for darker pans). Unroll dough; brush with butter.
Sprinkle buttered side with chives.
Separate rolls along perforated lines. Roll each into crescent shape and place on ungreased cookie sheet.
Bake for 8 to 10 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Makes 8 rolls; double for more.
Happy slurping everyone!