White Bean Chicken Chili, Favorite Cornbread

The chili recipe is from Paula Deen. Another great way to use up leftover roast chicken. The original recipe also calls for soaking dried navy beans, but I just use 2 cans of cannelloni beans, rinsed and drained. the green chilies and ground red pepper give it a little kick, but that's where fresh hot corn bread slathered in butter comes in. ;-)

White Bean Chicken Chili
1 lb dried navy beans (or 2 cans cannelloni beans, rinsed and drained)
5 cups chicken stock
4 T (1/2 stick ) butter
1 T minced garlic
3/4 cup diced onion
1 small can green chilies (4 oz)
1 lb cooked chicken, finely chopped
1 T ground cumin
1 T ground oregano
1-2 tsp black pepper
pinch red pepper flakes

*Soak beans overnight, drain.
* Add to large stock pot with chicken broth. Bring to a boil.
* In a saucepan, melt butter with garlic, onion, chilies. Saute 5 minutes.
* Add butter mixture to beans and broth. Stir in chicken and spices.
* Simmer 1-1 1/2 hours.

Favorite Cornbread

This recipe came from a family friend, Rachelle Fairback. I tried numerous cornbread recipes and hers won hands down!

3/4 cup cornmeal
1 cup flour
1/3 cup sugar
1 T baking powder
3/4 tsp salt
1 cup milk
1 beaten egg
2 T oil

Mix wet ingredients in a mixing bowl. Combine dry ingredients and add to wet. Stir to just combine. Pour into an 8 inch baking dish. Bake at 400 16-20 minutes.

Crockpot Chicken With Black Beans and Cream Cheese

Crock pot Chicken With Black Beans & Cream Cheese
Source: HDMac_WA (TOH)

This is one yummy dish and the crock pot does all the work! My chicken wasn't completely frozen so it came out of the crock pot semi shredded which didn't matter to us! It would of been great in a soft tortilla as well and I may try that with the little leftovers I have! My god-daughter also requested next time, that I buy sour cream and extra salsa for toppings! Sounds pretty good to me!


4-5 frozen boneless chicken breasts
1 can black beans
1 can corn
1 16 oz. jar salsa, any kind
1 8 oz. package cream cheese

Take 4-5 frozen, yes, frozen, boneless chicken breasts and put into crockpot.

Add 1 can of black beans, drained, 1 jar salsa, 1 can of corn, drained.

Keep in crock pot on high for about 4-5 hours or until chicken is cooked.

Add cream cheese (just throw it on top!) and let sit for about 1/2 hour. (I stirred mine in)

Chicken with 20 Cloves of Garlic

From Kraft Food & Family magazine Spring 2009 pg 29

Prep 5 minutes
Total: 20 minutes

4 small boneless skinless chicken breast halves
20 cloves garlic, peeled
3/4 cup chicken broth
1/4 cup Caesar dressing
1/4 cup grated Parmesan cheese

Heat a large nonstick skillet on medium heat. Add chicken and garlic; cook 4 minutes,turning chicken after 2 minutes.

Stir in broth and dressing;cover with lid. Cook chicken 4 minutes on each side or until done (165 degrees)

Sprinkle with Parmesan. Remove from heat. Let stand covered 1 minute.

Serving suggestion: roasted vegetables

Chicken Lasagna

Chicken Lasagna

8 oz lasagna noodles (I use oven ready)

1/2 cup chopped onion

1/2 cup chopped green pepper

3 tablespoons butter

1 can condensed cream of chicken soup ( I used crm of mushroom)

1 6 oz can sliced mushrooms,drained (I omit)

1/2 cup chopped pimiento,drained (I omit)

1/3 cup milk

1/2 teaspoon dried basil,crushed (I was out)

1 1/2 cup cream style cottage cheese (I just use a whole 16oz carton)

2 cups diced cooked chicken

2 cups shredded american cheese (I use sharp cheddar)

1/2 cup grated parmesean cheese

Cook noodles in boiling salted water according to pkg directions;drain.

Cook onion and pepper in butter till tender;stir in soup,mushrooms,milk,pimiento,and basil.

Lay half the noodles in a 9x13 inch baking dish

Top with half the sauce;half cottage cheese,half chicken,and half cheeses.

Repeat layers except for last two cheeses.

Bake in a 350 oven 45 minutes

Top with cheeses bake 2 minutes more.

Makes 8-10 servings

I serve this with french bread and a tossed salad

Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

From Cook's Country Oct/Nov 2009

3 (16 oz) cans cannellini beans (I'm using a 1# bag of great northern, soaked)

1 (16 oz) can white hominy,drained and rinsed

3 cup low sodium chicken broth

salt and pepper

6 bone-in chicken thighs (about 3 pounds),fat trimmed (I'm using 3 ckn leg quarters)

1 tablespoon vegetable oil

2 onions,chopped fine

4 jalapeno chiles,seeded and chopped fine

6 garlic cloves,minced

1 1/2 tablespoons ground cumin

2 teaspoons ground coriander

1/4 cup finely chopped fresh cilantro

2 tablespoons drained jarred pickled jalepenos,minced

1. Blend Base Puree 1 can beans,hominy,broth,and 3/4 teaspoon salt in blender until completely smooth. Pour into slow cooker.

2. Brown Chicken Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook thighs,skin-side down,until skin is well browned and fat has rendered,about 5 minutes. Remove and discard skin,then add thighs to slow cooker.

3. Cook Aromatics Pour off all but 2 tablespoons fat from skillet. Cook onions,chiles, and1/2 teaspoon salt until golden brown,stirring occasionally,about 8 minutes. Add garlic,cumin, and corriander and cook until fragrant,about 30 seconds. Transfer half of onion mixture to slow cooker,reserve remaining mixture iin refrigerator.

4. Finish Chili Add remainiing beans to slow cooker. Cover and cook on low until chicken is tender,about 4 hours. Transfer chicken to bowl. When cool enough to handle,discard bones and shred chicken into bite size pieces. Stir cilantro,pickled jalepenos,shredded chicken and reserved onion mixture into slow cooker and let warm through. Serve.