Creamy White Chicken Chili

This is a recipe my mom gave me and it ended up being Nettie's favorite. Chris use to love it too, until he realized I put onions in it. Now he won't eat it. It calls for heavy cream...I omit this. We love it without it. However, if you aren't worried about calories go for it!

1 roasted chicken or 2 cups of cooked chicken

1 small onion, diced

1 - 4 oz can diced green chilies

4 to 6 cups chicken broth*{I add extra broth to make it go farther}

1/2 teaspoon ground oregano

1 teaspoon cumin

2 can great northern beans, drained & rinsed

(recipe calls for 1/2 cup of heavy cream, I omit this)

1 cup sour cream* {I use IMO}

2 teaspoons canola oil

shredded cheddar cheese

oyster crackers (optional)

In a dutch oven heat oil on medium and saute' onions until translucent, but don't brown.

Add shredded chicken, chilies, oregano, cumin and broth*. After heated through, add beans and turn down to low and cook for 10 minutes. Remove from heat and add (1/2 cup heavy cream), sour cream*. Serve immediately. Sprinkle with cheese and oyster crackers.

****Correction's made January 19, 2009****

Made on the Spot Chicken Noodle Soup

You ever have those days, you know end on the week, most of the food in the pantry and freezer is gone, but no money for groceries for a couple more days. Well, that is where this recipe comes in.

1 chicken breast uncooked, chopped into a small dice
4 to 6 cups of your favorite chicken broth
1 TB olive oil
1 onion diced
2 carrots thinly sliced
3 celery stalks thinly sliced
whole bay leaf
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp garlic powder
salt and pepper to taste
2 cups uncooked small thin pasta (if you use spaghetti here break it up into bite size pieces)

In a large pot add chicken broth and bay leaf and bring to a boil, reduce heat and simmer.

In a large frying pan saute' carrots, celery in the olive oil over medium heat for 5 minutes then add the onions and cook until onions are translucent. Don't let get to brown.

Add veggies to broth. Put frying pan back on stove and let it get steaming hot and then add in the diced chicken a little bit at a time, then stir, stir, stir. When chicken is browned but not necessarily cooked thru add alittle broth to the pan and scrap all the goodies off the bottom of the pan and pour it all into the large pot. Add the pasta and cook according to package, probably 10 to 12 minutes. Serve 4 to 6.

This didn't last long in my house. It was so fresh and light and yummy. Even my daughter ate it.

Easy Chicken Enchiladas

1 roasted chicken, deboned and shredded*
1 pkg light cream cheese, room temperature
1/2 pint sour cream

1 can diced green chilies
2/3 cup salsa
8 large flour tortillas
Enchiladas sauce (red or green)
2 cups shredded cheddar cheese
Sour cream (optional)

In a large bowl mix together first 5 ingredients and 1 cup of shredded cheddar cheese. In a 9 X 13 pan pour a little bit of enchiladas sauce in the pan so the tortillas won’t stick to the bottom. Take a tortilla and fill with filling and roll up and put into pan, continue until all tortilla’s are in the pan. Pour the remaining enchiladas sauce over the tortillas and sprinkle with cheese. Bake at 375 degrees for 30 minutes. Serve with a dollop of sour cream.

*You can use 3 chicken breasts that have been boiled for 10 minutes and then drained and shredded.

**You can also use shredded beef or shredded pork or shredded turkey. We have tired them all and they are all really good.

Chicken and Mushroom Sauce

1 ½ lbs chicken tenders, cut into 1 inch pieces
½ cup flour
1 tsp seasoning salt
¼ tsp pepper
2 TB canola oil
1 TB butter
1 Pkg of sliced mushrooms
2 cans Cream of Mushroom soup (I use low fat)
1 can white wine (you can use water or chicken broth, but it won’t taste the same)
(I use Reese’s Vintage Cooking Wine)

In small paper bag or bowl mix flour, salt and pepper; add chicken and coat well and shake off excess flour and discard used flour. In a large pot add 1 TB of butter; when hot add sliced mushrooms, sautee until soft and remove and set aside. Then add 1 TB of oil and half of chicken and brown and then add to mushrooms and repeat with remaining chicken. When done browning second batch add mushrooms and chicken back to pot and add soup and wine and stir. Bring to a boil and cover and simmer for 20 minutes stirring every few minutes.

We serve it over Roasted Potatoes… 5 to 6 medium red potatoes washed and scrubbed, and cut into ¼ inch pieces. Coat with 1 TB of olive oil and we use ½ pkg of ranch dip mix or a mixture of herbs. Line a cookie sheet with no stick aluminum foil and spray with cooking spray and cook for 30 to 40 minutes at 425 degrees or until done. We like them crispy on the outside and tender in the middle.

SORRY NO PICTURE YET!!!