Salsa Chicken Casserole

1 cup uncooked instant rice
1 can corn
1 (15 oz.) can black beans
1 (16 oz.) jar salsa
1 cup chicken broth
1/2 Tbl chili powder
1/2 tsp oregano
2 LG (1.5 lbs) chicken breast
1 cup shredded cheese
2 whole green onions, sliced



Preheat the oven to 375 degrees. Drain and briefly rinse the black beans. Add the dry rice, black beans, corn, salsa, chicken broth, chili powder, and oregano to an 8×8 inch casserole dish. Stir until everything is evenly combined. Cut the chicken breasts into three pieces each. Push the chicken pieces down into the rice salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. Cover the casserole dish tightly with foil. Bake for one hour. Take the casserole dish out of the oven, test the rice with a fork to make sure it is tender. If it is not, recover the dish, return it to the oven, and bake for 10-15 minutes more. When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for a few minutes, or until the cheese has melted. Add the sliced green onions on top after baking and serve hot.
Tip: Serve with refried beans!

Enjoy!

White Bean Chili

1 1/2 lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks
2 – 15 o.z cans of white beans
1 – 15 oz. can of white corn (I used yellow since I couldn't find white)
1 onion chopped
1 package taco seasoning
1 – 7 oz. can of chopped green chilies
1 can cream of chicken soup
1 – 14 oz. can of chicken broth

Spray your crock pot with non-stick cooking spray and place the chicken breast on the bottom.Top your chicken with the beans, corn and onion. In a bowl, combine the garlic, taco seasoning, green chilies, soup and broth. I used a whisk to help break up the creamy soup. Once mixed together well, add the liquid to your crock pot and give everything a good mix while trying to leave the chicken at the bottom. Cover and cook on LOW for 8-10 hours.

Enjoy!

Creamy Garlic Pasta

2	tsp olive oil
4	cloves garlic, minced
2	tbsp butter
¼	tsp salt
½	tsp pepper
3	cups chicken stock
½	lb spaghetti or angel hair pasta
1	cup grated parmesan cheese
¾	cup heavy cream
2	tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

Note: I'm not a big fan of garlic so I made it without it and it was still so good.

I also didn't have fresh parsley so i used dried.

Enjoy!

Baked Potato Soup

5 lb potatoes, washed but not peeled, diced into 1/2 inch cubes

1 med onion, diced

5 tsp powder garlic

64 oz (8 cups) chicken stock/broth

16 oz cream cheese

1 tsp season salt

In the crockpot, add potatoes, onion and chicken broth. Cook on high for 6 hours or low for 10 hours.

Alternate the potato mixture and cream cheese in blender and almost make it a puree. I left about two cups of the potatoes in the crockpot and just kinda mash the, just a little bit and then I added the puree mixture. 

Top with cheese, bacon bits and chives. 

Enjoy!