White Bean Chili

Heat some oil in pan and add:
1 lb cubed chicken (I shredded it, and it was about 8 chicken tenderloins)
1 chopped onion
Saute for 10 minutes and set aside

14 oz. chicken broth
2-15.8 oz. cans of great northern beans
2-4 oz. diced green chilies
1 1/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon dried oregano
*Bring to boil and add chicken and onion. Simmer 30 minutes.

Add:
8 oz. sour cream
1 cup whipping cream
Top with monterrey jack cheese

Let me know what you think!

Chicken & Brocolli Stuffed Crescent Rolls

12 ounces cooked chicken, chopped (2 cups)
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
1 cup sharp cheddar cheese, shredded
1/2 cup mayonnaise
2 teaspoons All-Purpose Dill Mix (or 1 tsp. dried dill weed)
1/4 teaspoon salt
2 packages refrigerated crescent rolls
1 egg white, lightly beaten
2 Tablespoons slivered almonds

Mix chicken, broccoli, bell pepper, garlic and cheese.  Add mayo, dill mix, and salt.  Mix well.
Spread out crescent rolls, fill with mixture, fold over edges ( you can make a loaf rather than individual rolls).
Brush with egg whites; sprinkle with almonds

For Loaf: Cook 375 for 25-28 minutes or until golden brown.
For Rolls: Cook 375 for 11-15 minutes or until golden brown.

Tortilla Chicken Soup

So, I have two recipes for this and had intended on making my other recipe, but ran out of time, so, you guys got the super easy version. Still our family likes it a lot, so I hope you enjoy it as well. Here is the worlds easiest recipe, this makes about 6 servings:

1 1/2 cups shredded chicken
1 1/2 cups Pace chunky salsa
1 1/2 cups frozen corn (I use Costco organic corn)
3 cups chicken broth
crushed tortilla chips
shredded Mexican cheese

1. Cook and shred the chicken. My favorite way to shred chicken is to throw it in my kitchen aid (while the chicken is still warm) and using the white paddle attachment and turn it on high for about 20-30 seconds. You have to be careful though, the chicken shreds FAST, so it can get too shredded pretty quick if you aren't watching.
2. Stir the chicken, salsa, corn and broth in a 3 quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low and cook for 5 minutes.
3. Serve with the tortilla chips either in the bottom of the bowl under the soup or on top and sprinkle with cheese.

Let me know if you liked it or not and if you had enough for your family.

Apricot Chicken

4-6 chicken breasts
1 cup apricot jam
1 cup Russian dressing
1 envelope Lipton Onion Soup

Freezing: Place the chicken breasts in disposable pan. Mix the remaining ingredients together and pour over chicken. Cover tightly and freeze.
To Cook: Bake at 350 for 30 min. (425 for 60 min if frozen)

Chicken Cordon Bleu Bake

Chicken Cordon Bleu Bake

2 Packages reduced sodium Stuffing mix
1 can (10 3/4 oz) cream of chicken soup
1 cup milk
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1 inch stips
1 cup swiss cheese shredded
2 cups cheddar cheese shredded
2 cups cooked chicken, cubed

Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in two greased 8×8 baking dishes. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cups of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. At this point you freeze. Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer.

White Chili with Chicken

4 boneless, skinless chicken breasts

3 cans corn

3 cans great northern beans, drained and rinsed

2 4-oz cans chopped green chiles

4.5 c water

4 1/2 tsp chicken bouillon granules

1 medium onion, chopped

2 tsp minced garlic

1 1/2 tsp basil

1 1/2 tsp oregano

1 1/2 tsp cumin

1 1/2 tsp salt

2 Tbsp butter

juice from one lime

2 Tbsp fresh cilantro, chopped

3/4 c sour cream

Place all ingredients except lime juice, cilantro, and sour cream in a slow cooker. Cook 6-8 hours on low, shred chicken. Add lime juice and cilantro and cook one more hour. Stir in sour cream just before serving.

To heat from frozen, thaw under warm running water and heat through on the stove or microwave.

Garlic Parmesan Chicken

1/2 cup Grated Parmesan Cheese

1 env. GOOD SEASONS Italian Dressing Mix
1/2 tsp. garlic powder
5 or 6 boneless skinless chicken {you can half breast if you want}

Freezing: Mix and pour over chicken in a gallon size Freezer bag. Freeze.
Cook: Thaw, place in dish, 400 for 20-25 min.

Chicken Divan

1 1/2 c chopped cooked chicken

2 c chopped cooked broccoli

1 can cream of chicken soup

1/2 c mayonnaise

1/4 tsp curry powder

1/2 tsp lemon juice

1 tsp melted butter

1/3 c grated cheddar cheese

1 slice bread, cubed

Combine soup, mayo, curry powder, and lemon juice. Thin sauce slightly with milk, if desired. Layer broccoli and chicken in 8"x8" casserole dish, top with sauce and cheese. Toss bread cubes in melted butter and add to casserole. Bake at 350 for 25-30 minutes or until cheese is melted and center is hot. Serve with rice.

I followed these instructions exactly to the end, then froze the baked casseroles after they cooled. To reheat, I unwrapped the frozen casserole and plopped it in a baking dish. I baked it at 400 for about 45 minutes.

Sweet Salsa Chicken & Lime Cilantro Rice

I got these recipes from my sister-in-law Katie and they have become a favorite for both sides of our family.  It's dee-lish. The black type is the original recipe, the blue is my little tips.  Enjoy!

Sweet Salsa Chicken:
1 package Taco Seasoning
4 chicken breasts
2 Tbsp. oil
1 cup salsa (I use the Mango Salsa from Costco!)
1/4 cup apricot jam
1/4 cup water
1 Tbsp. cilantro, chopped
1 Tbsp. lime juice
1 (15 oz.) can Black beans, drained and rinsed

Cut chicken breasts into bite size pieces. In large skillet, heat oil; add chicken and taco seasoning. Cook until juices run clear. Add salsa, apricot jam, water, cilantro and lime juice. Bring to boil. Stir in beans, reduce heat and simmer 20 minutes. Serve over rice.

*I always cook it in the crockpot. I throw everything in but the black beans. Cook on HIGH until chicken is cooked through. Shred the chicken and add the black beans. Turn it to LO and cook another 30 minutes.

For our group I doubled the recipe for the chicken, but not the rice.

Lime Cilantro Rice:
2-4 Tbsp butter
2 green onions peeled and minced
2 cups jasmine rice or long grain rice
grated zest of 2 limes
2 Tbsp fresh cilantro washed
4 cups hot chicken stock/broth
kosher salt and pepper to taste

Saute green onion in butter then add to all the other things in a 9x13 pan. Cover with foil. Cook at 400 degrees for 25-30 minutes or until all liquid is gone and rice is soft.

*I've just used lime juice, dried cilantro and no onions and it's still yummy. I also don't take the time to saute the onions, I just add them and the butter to the pan.

Sour Cream Salsa:  (This is the sauce to serve over the chicken and rice)
1 cup sour cream
2 tsp lime zest
2 Tbsp. lime juice
1/3 cup Cilantro, chopped
4 plum tomatoes, seeded and chopped
1/2 tsp salt
Mix all ingredients together and serve over chicken and rice

*I just supplied the sour cream to make this, but it is SUPER yummy for anyone that wants to try it.

Freezing Tips: I used Marci's idea to freeze it in portion sizes using muffin tins. I experimented with a few portion sizes, but figured out to do 1/4 cup rice and 1/4 cup chicken.  Freeze and bag. 

Cooking: Microwave individual portion sizes in bowl until thawed and heated to desired temp (about 2-2.5 minutes). Serve in fresh cooked tortilla with sour cream.