Green Chile-Chicken Casserole

courtesy myrecipes.com

1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Broccoli Cheese Soup

1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups milk
2 cups stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
8 ounces grated sharp cheddar

Directions:
Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended.

So maybe this is a stretch for food storage, but I guess you could use dehydrated carrots or onion. Honestly, I call this food storage, I always have these ingredients on hand.

Barbecue Pulled Pork

1 pork roast (3-4 pounds)
3-4 tbsp. vegetable oil
salt and pepper
chili powder
14 ounce can low sodium chicken stock
barbecue sauce (I like Sweet Baby Ray's)

Heat oil in large Dutch oven. Salt and pepper the outside of the pork roast. Dust with chili powder. Brown the roast on all sides. Add the can of chicken stock (you can add a bay leaf) Cook in crockpot until meat is cooked. Or you can cover with a lid and put in a 275º oven until tender. (I think this take about 3-4 hours.)
After the pork has cooked, take it out and let it sit until cool enough to handle. Reserve the cooking juice. Using your fingers or two forks, shred the meat into chunks. Return the shredded meat to the dutch oven and add barbecue sauce to taste. Spoon in the reseved juices to desired juiciness.
For the sandwiches, just put the meat on rolls, add more barbecue sauce and horseradish if you want.

*I love this recipe that someone gave me. I also love that Big Y has their pork roasts Buy 1 Get 2 Free! this week. Shazam!!!
Now that is food storage to me. Store what you eat!

Potato and Ham Chowder

1 package (5 oz) Better Crocker scalloped potatoes
1 cup diced, fully cooked ham
4 cups chicken broth
2 medium stalks celery, chopped (1 cup)
1 mdium onion, chopped (1/2 cup)
1/8 tsp pepper
2 cups half-and-half
1/3 cup flour

Mix potatoes, sauce mix, ham, broth, celery, onion, and pepper in crock-pot. Cover and cook on low for 7 hours. Mix half-and-half and flour. Gradually stir in half-and-half mixture into chowder until blended. Cover and cook on low for an additional hour, stirring occasionally, unt6il thickened and vegetables are tender.
**I've used au gratin potatoes instead of scalloped.
**I use regular milk if I don't have half-and-half.

Marci's Chicken with Rice

1 cup rice
1 can French onion soup
1 (14 ½ oz) chicken broth
1/4 stick or less margarine, melted
3-4 chicken breasts, cooked and cubed.

Combine and cook covered at 400 for 50-60 minutes.

White Chili

3 Chicken Breasts
1 Onion (or dry onion flakes)
1 can Green chiles
1/2 tsp garlic
1/2 tsp cumin
1/2 tsp pepper
1/4 tsp red pepper, crushed
4 cups Chicken bouillon (or more if you drain beans and corn)
3 cans (15 oz each) Great White Northern Beans, drained
1 can Garbanzo Beans, drained
1 can corn

Combine all ingredients and bring to boil. Simmer for at least 30 minutes. Garnish with grated cheese and sour cream.

The flavors will be better the second day, but you will most likely need to add water again.