Kitchen Dancer Soups - Cheeseballs

Once in a while we all need to dance as if no one is watching. In the same spirit, be creative and add your own notes to this soup mix!

Company Chicken

1 box Kitchen Dancer Creamy Chicken Broccoli Soup 8 boneless, skinless chicken breasts	1/2 cup fresh grated Parmesan cheese 1 c. shredded cheddar cheese
Make soup according to package directions. Brown chicken breasts in butter or olive oil. Place chicken in baking dish and sprinkle with Parmesan cheese. Pour prepared soup over all. Sprinkle cheddar cheese over top. Bake at 375 degrees for 1 hour. Serve over noodles with broccoli spears. Optional: Substitute 1 cup water in soup with 1 cup of sour cream; add almonds.

Barbecue Beef

1 box French Onion Soup
1 large onion, sliced
1 12 oz. bottle chili sauce

1 12 oz. can of beer
1 4-5 pound beef brisket or chuck roast

Preheat oven to 350 degrees. Combine soup mix, large sliced onion, the chili sauce, and the beer in large Dutch oven. Add beef brisket or chuck, and spoon sauce over it. Cover with foil and bake for 3 hours, turning meat over once during the cooking time, basting meat with sauce every half hour. After 3 hours remove meat from sauce and allow it to rest for 15 minutes before cutting it into thin slices on the diagonal. (Or pull meat using 2 forks.) Add a touch of water to sauce if sauce is too thick. Place cut/pulled meat back in the sauce and toss. Serve on Kaiser rolls.

Speedy Clam Chowder

1 box Kitchen Dancer Roasted Garlic Potato Soup 1 can diced clams	2 tablespoons chopped fresh parsley
Prepare soup according to box instructions. Add in clams. Simmer for 45 minutes. When ready to serve, ladle into bowls, garnish with parsley.

Mama Doro's Italian Skillet

1 box Kitchen Dancer Tuscan
Tomato Soup
1 pound Italian sausage, cut
into 2 inch pieces

1 large green pepper, chopped
1 medium onion, chopped coarsely
2 cloves garlic, minced

Prepare soup according to instructions on box. While soup simmers, cook sausage in 2 tablespoons water in 10 inch covered skillet. Uncover; cook until sausages are browned on all sides. Add green peppers, onion, and garlic; cook until vegetables are tender, stirring frequently. Add this mixture to the Soup at the same time you add the pasta. Maintain a simmer for 10 minutes or until pasta is done to your liking. Serve with hot buttered garlic bread, and a medium-bodied fruity Italian red wine.

Sunday Brunch Chicken

1 box Kitchen Dancer Chicken Wild Rice Soup 6 boneless, skinless chicken breasts	1/2 cup sour cream 1 can drained mushrooms
Make soup according to package directions except delete 1 cup water. Simmer 45 minutes. Brown chicken breasts in butter or olive oil. Stir sour cream and mushrooms into prepared soup and pour over chicken. Bake at 350 degrees for about 1 hour. Serve over noodles or white rice. Optional: Top with slivered almonds the last 10 minutes of baking.