Creamy White Chili

1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 tsp. garlic powder
1 Tb vegetable oil
2 cans (15-1/2 oz each) great northern beans, rinsed and drained
1 can (14-1/2 oz) chicken broth
2 cans (4 oz each) chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 cup (8 oz) sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream an cream. Serve immediately. Yield: 7 servings.

If I am in a hurry I may use a rotisserie chicken instead. Also, I like to use my frozen roasted green chilies.

This is one of my favorite recipes. My friend an elementary school art teach got this recipe from one of her students parents. It was back to school time and some nice moms made food for the teachers at the elementary school, because they were working late. I needed a chili recipe, because I was going to a chili cook off on Saturday. I thought white chili would be a nice change from red or green. Anyhow, I made the chili for the contest and ended up winning. I was in such a hurry and I didn't even try it before the contest. Since then I have brought the chili to other events and people always want the recipe.

Sunday Chicken Supper

4 medium carrots, cut into 2 inch pieces
1 medium onion, chopped
1 celery rib, cut into 2 inch pieces
2 cups cut fresh green beans
5 small red potatoes, quartered
1 broiler chicken, cut up (3 1/2 pounds) ( I have also used 4 chicken breasts)
4 bacon strips, cooked and crumbled ( I have substituted with 3 large polish sausages, sliced and it is also very tasty )
1 1/2 cups hot water
2 teaspoons chicken bouillion granules
1 teaspoon salt
1/2 tsp thyme
1/2 tsp basil
pinch pepper

In a 5 quart slow cooker, layer first seven ingredients in order listed.
In a bowl, combine the remaining ingredients, pour over the top.
Do not stir.
Cover and cook on low for 6 hours, or until vegetables are tender and chicken juices run clear. Remove chicken and vegetables. Thicken juices for gravy if desired.
4 servings.

The bacon/ sausage give the vegetables a yummy flavor... so I have added more vegies myself because they are so yummy.

From LeeAnne J.

Chicken Salad on Cantaloupe Rings

2 1/2 c. cubed cooked chicken
1 c. thinly sliced celery
1 c. halved green grapes
2 T minced parsley
1/2 c. mayo
1 T lemon Juice
1 T cider vinegar
1 1/2 tsp dijon mustard
1/2 tsp salt
1/2 tsp sugar
1/8 tsp pepper
4 cantaloupe rings
toasted sliced almonds


In a large bowl, combine chicken, celery, grapes and parsley.
Combine the next seven ingredients for dressing, mix well.
Pour over chicken mixture and toss.
Chill for at least 1 hour.
To serve, place 1 cup of chicken salad on each cantaloupe ring, sprinkle with almonds.
Makes 4 servings.

From LeeAnne J.

Butter-Honey Fried Chicken

1 frying chicken, cut up
1 cup flour
2 tsp salt
1/4 tsp pepper
2 tsp paprika
3/4 cup butter
1/4 cup honey
1/4 cup lemon juice

Dip chicken pieces in mixture of flour, salt, pepper, paprika. Melt 1/2 cup butter in shallow baking pan in 375 degree oven. Remove pan from oven. Arrange chicken in a single layer in pan, turning to coat with butter. Bake skin side down 30 min. Turn chicken. Pour honey-butter sauce (melt 1/4 cup butter in saucepan, add honey, lemon juice) over chicken. Bake 30 min. more until fork is tender. Spoon sauce over chicken last 15 min. of baking.