Tuesday, October 11, 2011

White Chicken Chili

*The first time I had this was at an Enrichment meeting.  The look of it wasn't too exciting, but it tasted so good!  I've been waiting for a cool fall evening to make this soup.  However, I used reduced fat sour cream and half and half.  Of course I should have known that real cream and real sour cream probably makes the soup.  Also, it tasted pretty spicy for my family.  I'll leave out the cayenne pepper next time.

2-3 cans chunk chicken breast
1/2 medium yellow onion, diced
2 cloves garlic (or 1 1/2 t garlic powder)
2 cans great northern (or cannellini) beans, rinsed and drained
1 can diced green chilies
1 t salt
1/4 t cayenne, optional
1 t ground cumin
1/2 t black pepper
1 can (or 2 cups) chicken broth
1/2 cup cream or half & half
1 cup sour cream
3 t fresh oregano (or 1 t dried)

1.  Saute chicken, onion, and garlic in 1 T cooking oil until onions are translucent.
2.  Add beans, chilies, salt, cayenne, cumin, pepper, and broth.  Stir and bring to a boil, then reduced heat and simmer for 20 minutes.  
3.  Add cream or half and half.  Stir to combine and then set simmer for another minute or two.  Remove from heat and add 1 cup sour cream and oregano.  Stir until sour cream has melted into your chili.  Serve immediately.

Sunday, October 9, 2011

Chicken Cordon Bleu Casserole

*Not bad for a casserole.  Of course, Swiss cheese makes everything good.  This would be easy to make ahead and comes together fast (especially if you have leftover chicken or cooked, frozen chicken), but it won't be a regular at our house.

1 cup reduced fat sour cream
1 1/2 cups chicken broth
1 T Dijon mustard
1/4 t ground black pepper
1 1/2 c instant rice, uncooked
3 grilled chicken breasts (I used my George to cook these, with just a touch of Italian dressing for flavor)
4 1/2 oz sliced smoked ham, cut into pieces
6 oz Swiss cheese, cut into pieces
1 cup frozen peas, optional
1 c corn flakes, crushed
1/2 c Parmesan cheese
2 T butter, melted

1.  Preheat oven to 400 degrees F.
2.  Whisk together sour cream, chicken broth, Dijon mustard and black pepper in a large bowl until smooth.  Add rice, chicken, ham, Swiss cheese, and frozen peas; stir to combine.
3.  Pour mixture into a 13x9 inch baking dish and spread evenly (I used an 11 1/2 x8 inch dish).
4.  Mix together crushed corn flakes, Parmesan cheese and melted butter in a small bowl.  Sprinkle evenly over top of the casserole.
5.  Bake uncovered on center oven roack for 25 minutes until heated through and topping is golden brown.