White Chicken Chili

I Love this soup.  It’s so perfect on a cold day! 

Ingredients

• 4 chicken breast (not shown in picture)
• 4 cans of northern beans
• 1 or 2 cans of diced green chili’s
• 1 can of chicken broth
• 1 small container of sour cream
• diced onion
• garlic
• spices/ salt, white pepper, cumin, cayenne pepper  (I don’t know amounts.  I just poor the spices till I like it.  Maybe about a teaspoon each!  A lot of help I am, huh?)  Just be careful with the cayenne pepper, unless you like it hot.  
• optional- hot sauce

Cook chicken and cut into small pieces, and set aside.  Sauté the diced onions and garlic in butter, then add the green chili’s for a couple minutes.   Add the rest of the ingredients and simmer for 30 minutes.   Serve with a sprinkle of cilantro and oyster crackers on top.   Hope you enjoy!

Chicken Divon

I’ve mentioned a couple recipes of my brother Berts.  Well, this is a recipe from another brother Brent.

Ingredients

• 4 chicken breasts, cubed
• 1 cup grated cheese
• 1 cup sour cream
• 1 cup mayonnaise
• 2 can Cream of Chicken soup
• 4 cups of broccoli florets
• crushed cornflakes

Cook the chicken until barely done.  Place it in the bottom of a baking dish.  Cook the broccoli until tender but firm.  Put it on top of the chicken. 

Make a sauce of the sour cream, mayonnaise and soup.  Pour over the chicken and broccoli.  Top with cheese, and sprinkle with cornflakes. 

Bake at 350 for about 30 minutes.  Serve over steamed rice. 

MY VERSION:  I only do my version, because, a lot of the time, I use what I already have in the house.  This night, I didn’t have broccoli, so I used asparagus.  I also didn’t have any corn flakes, but I had french fried onions, so I used them.  Another thing I always do is put the rice on the bottom in the same dish, instead of serving it separately.  Even with all my changes, it turned out really good! 

And I apologize for this half picture.  I made it for the kids and then Chad and I went out on a date.  I forgot to tell Mishae to take a picture, so here it is half eaten, actually on the next day for leftovers.  And it was still good.

Hope you all try this one.  It is excellent!

B-B-Q Chicken

This is so simple, yet so good!  A lot of the time I procrastinate on taking my meat out of the freezer.   So I boil it, and it works great, plus makes it more moist!  So here is my last chicken leg coming out of the boiling water.  It was in there for about 15 to 20 minutes.  Smother it with your favorite bbq sauce.  Then you can throw it under the broiler for a few minutes on each side.

Now if you don’t procrastinate, you can crock pot it for about 6 hours, with of course, you favorite bbq sauce.   Still throw it under your broiler for that extra little crisp!  

Tonight I actually did both.  I boiled it, crock potted (I know, that’s not a word) it for 3 hours, then broiled it!  I would have broiled it a tad longer, but the kiddo’s were HUNGRY, and sitting at the table chanting GIVE ME FOOD!!!!