Tuesday, June 21, 2011

Spinach Fandango Recipe


**I am sorry - the pics for this post was accidentally deleted and cannot be retrieved**


Before we got married Jim used to live with this older lady and her 2 adult daughters. The lady’s name was Ivy Valle, but we called her “Ma Valle”. She used to make this dish and it was very yummy and easy to make. I have since modified it by changing the soup from cream of celery to cream of chicken - I think the chicken soup tastes better. I now make my own my own cream of chicken soup - I’ve eliminated a lot of salt and unecessary junk. This casserole is great with a green salad and garlic bread. Really easy if you’re having company or for a pot luck. This recipe is a 2fer (2 recipes in one) as I give you the fandago recipe as well as the cream of chicken recipe.

Easy Cream of Chicken Soup

6 Tb. butter or oil
1/3 c. flour (cornstarch would work too)
1/2 c. milk (rice, almond, coconut works great)
1/2 c. light cream - I use canned coconut milk
3 c. chicken broth/stock
1 c. finely chopped cooked chicken (roughly 2 chicken thighs)
Pepper

Melt butter in pan, add chicken and blend in flour. Add milk, cream, broth and pepper. Cook & stir until it comes to a boil and thickens. Take off the burner and process soup with an immersion (stick) blender - take it as far as you want, chunky or smooth. If you don’t have an immersion blender, you can put the soup in a regular blender. Just be careful if soup is hot - put a kitchen towel on top of the blender and hold down while blending, the heat could cause the soup to explode. Cool and set aside.

This soup will make more than you will need for the fandango recipe. You will have enough to make another dinner. Just add more chicken if you like with the veggies of your choice and make some grilled cheese sandwiches for an easy dinner.

Spinach Fandango

1 lb. ground beef or turkey (could use Italian sausage - would give a different flavor)
2 pkg. frozen chopped spinach, thawed and drained real well
1 pkg. mushrooms
10 ¾ oz. cream of chicken soup (the original recipe uses 1 can of Campbell’s Cream of Celery Soup)
1 c. sour cream
2 c. Jack cheese or any desired cheese
Oregano (optional)

Brown meat. Remove from heat let cool, then place in large bowl with the other ingredients and some of the cheese. Mix well and pour into a 13 x 9 pan that’s been covered in foil and sprayed with oil to prevent sticking. Cover with the rest of the cheese. Bake at 350 degrees until cheese is bubbly. Can place under broiler for 3 minutes to brown the cheese.

Enjoy!


Comments or questions are always welcomed. I would love to hear what you think of this recipe or any of my other posts. Thanks!

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