Estimated read time: 3-4 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
If you're hosting a Super Bowl party this weekend and you're trying to figure out what food to serve, we have some great ideas for you.
Laura Powell, who created the food blog realmomkitchen.com, shares four winning recipes with us.
Powell's Quick Chicken Enchilada Nachos recipe just won the Ultimate Football Recipe Challenge contest sponsored by Campbell's and Swanson. The companies challenged popular food bloggers from across the country to develop a football entertaining recipe using Swanson brand premium chunk chicken - and Powell took first place.
She also shares her recipes for Potato Slabs, Hula Melts and Friendship Dip.
Quick Chicken Enchilada Nachos
- 1 (15 oz) can of corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 (12.5 oz) can Swanson Premium Chicken, drained and broken up
- 1 (10 oz) can enchilada sauce
- 1 (10 3/4 oz) can Campbell's cream of mushroom soup
- 1 (4 oz) can green chiles
- Tortilla chips
- Any other additional toppings you desire such as fresh chopped cilantro, shredded cheese, diced avocado, diced green onion, sliced olives, etc.
In a large sauce pan, combine corn, beans, chicken, enchilada sauce, mushroom soup, and green chiles. Cook over medium heat while stirring. Cook until heat through.
Serve over tortillas chips and top with any desired toppings.
Friendship Dip
- 1 (8 oz) package of cream cheese, softened
- 1 (15 oz) can of chili
- 1 (4 oz) can diced green chilies (I only use half)
- shredded cheddar cheese
- sliced olives
- diced green onion (optional)
In a large pie plate (or a pizza pan will work) spread cream cheese. Then layer on top of cream cheese in this order: chili, green chilies, shredded cheddar cheese (enough to cover), and sliced olives. Bake at 350 degrees until hot and melted (approximately 20-25 minutes). Garnish with green onion and serve with tortilla chips.
Potato Slabs
- 2 russet potatoes
- Salt, to taste (you can use salt in place of the salt, pepper, and paprika)
- Black pepper, to taste
- Paprika, to taste
- 1/3 cup Colby-jack cheese
- 5 slices of bacon, cooked and diced
- Green onions for garnish, if desired
- Sour cream, if desired
Preheat oven to 375 degrees. Clean and scrub potatoes well. Slice the potatoes into 1/4″ thick slices (be sure to error on the thicker side or they'll end up too crispy). Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper, and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes.
Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream, if desired.
Hula Melts
- Bagels (onion, plain, or everything) or whatever else you like (6 inch sub buns work great)
- Deli ham
- Sliced pineapple
- Barbecue sauce
- Deli Swiss cheese
Preheat oven to 375 degrees. Each sandwich you make you will need a square of foil big enough to wrap up your sandwich. Lay out your foil and place open-faced bagels on top of your foil. Begin assembling the melts with ham, pineapple, barbecue sauce, and cheese (in that order) on one side of bagel. Top with other side of bagel and wrap with foil tightly so that the melts stays together and the barbecue sauce doesn't leak. Place in preheated oven for 15 minutes. Let them sit for about 5 minutes to cool off a bit and settle. Or if you can't wait, just eat them right out of the oven.
