Your Teagle Teams Favorite Recipes
Fiesta chicken corn chowder
Y’all, this recipe is super simple and pretty dang delicious. My family and friends all love it and have been asking for the recipe. So here it is! The great thing about this recipe is that since there are so many varieties of Ro*Tel tomatoes, you can make it as mild or as spicy as you want. I used the “mild” version and there was little heat at all. But they offer a “milder” version if you want to be sure there is no spiciness or you can crank it way up with the habanero version. It’s up to you! Y’all enjoy!
- 4 cups chicken broth
- 16 oz Velveeta Cheese, cubed
- 2 – 10.75 oz can cream of chicken soup
- 2 – 10 oz cans Ro*Tel tomatoes and chiles
- 2- 10.75 oz. can cream of potato
- 1 Small jar of salsa
- 2 cans cream corn
- 2 can whole kernel corn drained
- 1 envelope of original taco seasoning
- 4 cups cooked, shredded chicken
- 7 small potatoes peeled, diced & boiled until tender
- 8 ozs of sour cream
In a large pot, heat broth until boiling. Add potatoes and taco seasoning allow to boil for @30 minutes, then add salsa, corn, rotel and chicken reduce and let simmer for 15 minutes. Then add cream of chicken and cream of potato, allow to melt down then a Velveeta cheese. Stir until everything is melted, being careful to keep heat low enough to not scorch to cheese. Finally add sour cream and enjoy. My family loves this served with cornbread.
- Kelly Watson
- 1-14 oz. can whole or diced tomatoes, juice and all.
- medium jalapeno pepper, chopped (remove stem and chop, seeds and all)
- 1 tbsp minced onion
- 1 clove of garlic, minced
- 1/2 cup fresh cilantro, chopped (more orless depending on taste)
- 1/2 tsp cumin seeds
- salt to taste (@ 1/4 tsp)
Put all ingredients in blender. Pulse until well blended and tomatoes are broken up. Don’t over blend. Salsa should be chunky when done. Chill and serve with corn tortilla chips.
Nana’s Corn Puddin
- 1 can of cream corn
- 4 eggs
- 1 cup of whole milk
- 1 can of evaporated milk
- pinch of salt
- 1 teaspoon of vanilla
- 1 teaspoon of flour
- 4 tablespoon of butter
Pre-heat oven to 350 degrees.
In a medium mixing bowl, add eggs that have been beaten by hand. Add cream corn, whole milk and sugar, stirring after each ingredient is added. In a seperate bowl, mix can milk with 1 teaspoon of flour until smooth. Pour flour and milk mixutre in with the other ingredients, mix well. Pour into baking dish. Melt butter and pour over mixture, for browning. Set dish in pan of water. Bake for 45 minutes at 350 or until top is golden.
– Brianna Thompson
Crock Pot White Chicken Chili
- 1 1⁄4 lbs boneless skinless chicken
- 2 (15 ounce) cans great northern beans or 2 (15 ounce) cans navy beans
- 1 (15 ounce) can hominy or 1 (15 ounce) can white corn
- 1 (1 1/4 ounce) envelope taco seasoning
- 1 (4 1/2 ounce) canof chopped green chilies
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 (14 ounce) can chicken broth
- 1⁄2 cup sour cream
- chopped green onion (optional)
- monterey jack cheese (optional)
- Place chicken in a 4 quart slow cooker.
- Top with beans and corn.
- In a medium bowl, combine taco seasoning, chiles, condensed soup, and chicken broth. Pour over top of ingredients in the crock pot.
- Cover and cook on low for 8 to 10 hours.
- Before serving, stir gently to break up chicken, then stir in the sour cream.
- Serve topped with green onions and jack cheese, if desired.
Chicken & Stuffing – in the crockpot
- 4 chicken breast
- 6 oz Box Stove Top Stuffing
- 1 Cup of Chicken Broth
- 4 slice of white american cheese
- 1-10.75 oz can cream of mushroom soup
- 1-10.75 oz can cream of chicken soup
- 1/4 cup of milk
- Salt & Pepper to taste
In a bowl mix stuffing and broth together and set aside.
Place piecesof chicken in the bottom of your slow cooker
Pour soup over chicken and spread evenly.
Once stuffing has absorbed all of the chicken broth pour evenly on top.
Cover with lid and cook on low for 4-6 hours
Greek Style Oven Potatoes
- 3 pounds of potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
- 1 Tbsp garlic cloves, minced
- 1 cup chicken broth
- 2 Tbsp of fresh lemon juice
- 1/4 cup of butter, melted
- 1 tsp of oregano
- sea salt
- fresh coarse ground black pepper
- 2/3 cup of grated parmesean cheese
- 1tsp of chopped fresh parsley
- Preheat oven to 375 degrees
- Put all the ingredients into a baking pan large enough to hold them, except parmesean cheese and half of the oregano.
- Season generously with sea salt and black pepper.
- Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
- Cover with foil & bake for 40 minutes covered.
- When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and sprink with oregano and parmesean cheese.
- Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
- This will take about another 30 minutes.
- Do not be afraid of overcooking the potatoes- they will be delicious.
- 3- 8 ounce packages buttermilk biscuits
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 cup butter (2 sticks)
- 1/2 cup packed brown sugar
- Prepare Bundt pan by heavily greasing with butter. Preheat oven to 350 degrees.
- Cut each biscuit into four equal sized pieces.
- Combine 1 cup sugar and 2 teaspoons cinnamon in a bowl or plastic bag.Drop roll the pieces of dough in the sugar cinnamon mixture and gently arrange them into the prepared Bundt pan.
- In a small sauce pan, combine 1/2 cup of the remaining sugar cinnamon mixture with 1/2 cup brown sugar and 1 cup butter. Bring mixture just to a boil and then immediately remove from heat. Carefully drizzle the mixture over the rolled dough balls in the Bundt pan.
- Bake in preheated oven for 30 minutes. This time may vary depending on oven and pan used. Continue cooking until tops are starting to crisp and turn golden brown.
- Allow pan to rest for about 5 minutes, then cover with a large plate and invert bread. To eat, pull desired amount off with your fingers and enjoy
Cinnamon Roll Casserole
- Butter or cooking spray, for baking dish
- 3 cans refrigerated cinnamon rolls (such as Pillsbury)
- 4 large eggs
- 1 c. whole milk
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- Maple syrup, for serving (optional
- Preheat oven to 325° and grease a glass baking dish. Cut cinnamon rolls into thirds and layer in dish.
- In a large bowl, whisk together eggs, milk, vanilla, and cinnamon. Pour mixture over cinnamon rolls and bake until egg is cooked through and cinnamon rolls are deeply golden, 20 to 22 minutes.
- Let cool about 10 minutes, then drizzle with cinnamon roll icing and pour over maple syrup (if using).
Chicken Fajita Queso Dip
- 2/3 cup chopped yellow onion
- 2/3 cup chopped green bell pepper
- 2 tbsp of butter
- 1 cup chopped rotisserie chicken
- 2 teaspoons fajita seasoning mix
- 1 lb (16 oz) Velveeta®, cut into 1/2-inch cubes
- 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
- Tortilla chips or assorted vegetables, optional
- Add onion and bell pepper to skillet with butter ; cook 3 to 5 minutes or until tender, stirring occasionally. Add chicken and fajita seasoning; stir to combine. Cook 1 minute or until chicken is hot. Remove from heat; set aside.
- Combine Velveeta and undrained tomatoes in 1-1/2-quart microwave-safe dish; cover. Microwave on HIGH 5 minutes or just until Velveeta melts, stirring after 3 minutes. Remove from microwave; stir until mixture is blended.
- Add chicken mixture to Velveeta mixture; stir to combine. Serve with tortilla chips or assorted vegetables, if desired.
Italian Cream Cake
- 1 cup of chopped walnuts
- 1/2 cup butter
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
- In a large bowl, cream together 1-1/2 cup butter and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, 1 cup of walnuts, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners’ sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Nana’s Orange Cranberry Cake
- 3 1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 cups sugar
- 1 cup butter, softened
- 1 tablespoon , plus 1/2 teaspoon grated orange peel, divided
- 4 large eggs
- 1 1/2 cups Daisy Sour Cream, divided
- 1 1/3 cups cranberries (fresh or frozen), coarsely chopped
- 1 1/4 to 1 1/2 cups powdered sugar
Heat the oven to 350 degrees. Generously coat a 12 cup Bundt pan with non-stick cooking spray with flour. Whisk flour, baking powder, salt and nutmeg in a large bowl. Beat the sugar, butter and 1 tablespoon orange peel in a large bowl at medium speed for 3 minutes or until light and fluffy. Add the eggs one at a time, beating at low speed until well-blended. Beat in the flour mixture in 3 parts alternately with 1 ¼ cup sour cream, beginning and ending with the flour mixture. Stir in the cranberries. Pour the batter into the pan, smoothing the top. Bake for 65 to 70 minutes or until a skewer inserted in the center of the cake comes out clean. Cool on a wire rack for 15 minutes and then invert the cake onto a wire rack. Cool completely. Whisk 1 ¼ cup powdered sugar, ¼ cup sour cream, and ½ teaspoon orange peel in a medium bowl, adding the additional ¼ cup powdered sugar if necessary to reach the desired glaze consistency. Drizzle over the cake and let stand until set. Decorate as desired.