Shaurie's White Chicken Chili

1 lb boneless skinless chicken breasts
1 medium onion, chopped
1 1/2 tsp Garlic powder
1 Tbl. Vegetable Oil
2 cans great northern beans (15 1/2 oz each)
1 can chicken broth (15 1/2 oz)
2 cans green chilis chopped (4 oz each)
1/2 cup whipping cream
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp black pepper
1 cup sour cream

In a large saucepan sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilis and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and whipping cream. Serve immediately.

This is the best white chicken chili! I used 2 chicken bouillon cubes and 2 cups of water in place of the chicken broth. I also only used 1 can of chilis and it was still great!

Chicken and Stuffing Bake

2 boxes Stove top chicken flavor stuffing
10-12 chicken tenders
6-8 slices swiss cheese
2 cans cream of chicken soup
1/2 soup can of milk


Mix stove top according to directions on box reducing the water by 1/2 cup per box. Spread into greased 9x13 pan. Layer chicken tenders evenly over stuffing followed by swiss cheese. Mix soup with milk and pour over cheese layer making sure to cover everything. Cover with foil and bake in 350 degree oven for 45 minutes to 1 hour until chicken is cooked through.

Creamy Cajun Chicken Pasta

3-4 chicken breasts, cut into 1-inch cubes
16 oz. penna pasta, cooked to al dente (or desired noodles)
2 tsp. cajun seasoning, minimum (enough to thoroughly coat chicken)
(for less 'kick' add garlic powder or onion powder in place of some cajun)
2 Tbl. butter
6-8 green onions, thinly sliced (or by preference)
2 cups whipping cream or heavy whipping cream
1 28-oz can diced tomatoes
1/4 tsp. salt
1/4 tsp. dried basil
1/8 tsp. ground black pepper
1/8 tsp. garlic powder
1 pkg. fresh spinach
1 small container fresh mushrooms, sliced

Melt butter in large frying pan on medium heat.  Place chicken in bowl.  Thoroughly coat chicken with cajun seasoning.  Put chicken in pan and cook.  Cook noodles.  When chicken is almost cooked, toss in mushrooms to soften.  Add can of tomatoes with liquid.  Add whipping cream.  Add salt, pepper, basil, and garlic powder.  Mix together.  Slowly add spinach and cook until wilted.  Serve with noodles.  Can mix noodles and chicken together to serve.  Top with shredded parmesan cheese.

Leah always doubles the seasonings because she likes this HOT!

Lemon Butter Chicken

Lemon Butter Chicken

8 chicken breasts or 16 chicken tenders
Kosher salt and pepper to taste
3 T butter, divided
3 cloves of garlic, minced
1 c. chicken broth
1/2 c. heavy cream
1/4 c. grated Parmesan
1/4 c. of lemon juice

Preheat oven to 400 degrees.

Season chicken with salt and pepper.

Melt 2 T. of butter in a large skillet over medium high heat. Add chicken and sear both sides until golden brown, about 2-3 minutes per side.  Place in 9x13 pan.

Melt remaining butter in the same skillet.  Add garlic and cook, stirring frequently until fragrant, about 1-2 minutes.  Stir in chicken broth, heavy cream, Parmesan, and lemon juice.  Bring to a boil; reduce heat to medium and stir until the sauce has slightly thickened (although mine has never thickened all that much). Pour over chicken in the 9x13 pan.  Place pan in oven and bake until chicken is completely cooked through, about 25-30 minutes.

Serve over rice or noodles.

Chicken Velvet Soup

1/3 c. butter
3/4 c. flour
6 c. chicken stock (boullian cubes with water)
1 c. milk, warm
1 c. cream, warm
     (or can use 2 cups of either)
1 1/2 c. cooked, diced chicken
1/2 tsp. salt
          Pepper

Melt butter in soup pot.  Add flour and cook, stirring until blended.

Add 2 cups hot stock and milk and cream.

Cook slowly, stirring until thick.

Add remaining stock and chicken.

Season with salt and pepper.

Serves about 6.

I always cook some potatoes for the boys to add to the soup.  Sometimes we add cooked broccoli or cauliflower.  This is a quick homemade soup, especially if you use canned chicken!

Easy Chicken Parm Casserole

INGREDIENTS

2-4 Chicken breasts cubed
Olive oil (just one dollop)
Minced garlic ( a smattering)
Red pepper flakes ( just a shake or two)
Marinara sauce (1 jar, like Classico)
Grated parmesan cheese
Mozzarella (twice as much as parm)
Croutons, seasoned (crushed)
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Cut chicken into bite sized cubes; In the bottom of a casserole dish add olive oil,
garlic, and the red pepper flakes. Add chicken on top, then cover chicken with
Marinara sauce; Cover with mozzarella and parmesan (2 to 1), then add croutons and
another layer of both cheeses. Bake at 350 for 35-40 minutes.

Chicken Chalupas

2 cups sour cream
2 cans cream of chicken soup
4 chicken breasts, cooked chunked
1 small can chilies
1 small can sliced olives
3-4 green onions
2 cups grated cheddar
2 cups jack cheese, grated
1 dozen 8" flour tortillas

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Cook chicken and chunk. Combine soup, sour
cream, chilies, onions and jack cheese.
Remove 2 cups of the mixture and add
chicken to the remaining portion. Spoon
chicken mixture onto the tortillas, roll
up and place in a 9X13" pan. Spread the
mixture without cheese over the tortillas,
along with the cheddar cheese. Cover and bake
for 45 minutes in a 350 degree oven.

White Chicken Chili

1 Tbsp. vegetable oil
1 onion, chopped
3 stalks celery, chopped
3 cloves garlic, crushed
2 (4 oz.) can chopped green chili peppers
2 tsp. ground cumin
1 tsp.dried oregano
1 tsp.ground cayenne pepper
2 (14 oz.) cans chicken broth
3 cups cooked, chopped chicken
3 (15 oz.) cans white beans
1 cup shredded montery jack cheese
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Heat the oil in a pan over med-low heatSlowly
cook and stir the onion until tender. Mix in garlic,
jalapenos, cumin, oregano and cayenn. Continue to
cook and stir the mixture until tender, about 3
minutes. Mix in the chicken, chicken broth and
beans. Simmer 15 minutes, stirring occasionally.
Remove the mixture from heat. Slowly stir in
the cheese until it melts. Serve warm. I make this
in my crockpot.