Cream of Chicken and Veggie Soup and Cornbread Muffins
In slow cooker add:
1 can mixed veggies (tomatoes were included in this can)
1 can cream of chicken soup
Leftover baked chicken, amount up to you
Water, amount up to you
Cook on slow until thoroughly heated and can be left on longer, of course which is one of the good things about using a slow cooker. I just make sure I have enough water to assure it can be left for amount of time I think it will be before mealtime.
I made regular cornbread batch. Instead of making a pone of bread, I placed in muffin pans. I baked this in toaster oven on 350 for about 25 minutes. I baked on lower rack and moved to top rack to brown for just the last few minutes.
Easy, healthy (to me), and delicious.
* My choice of food and/or method of cooking may not be suitable for everyone. I keep this food diary for medical purposes, my choice. If any of my posts inspire someone that may not like to cook the long, drawn out way or just don’t feel like cooking due to health problems, etc. then I am glad I helped.
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