White Chile

Ingredients

1 pound of chicken (cooked & cubed)
1 TBS vegetable oil
1 small onion, diced
6-8 small garlic cloved, minced
1 can diced green chiles
2 (15 oz). can white beans (do not drain)
4 cups chicken broth
1 tsp chicken bullion
2 tsp ground cumin
2 tsp oregano
1 to 1/2 tsp cayenne pepper(depending on how tough you are)
1 cup sour cream
3 cups cheese
2-3 TBS chopped cilantro

Directions

Cook the chicken and set aside. In a large stock pot heat up vegetable oil and add minced onion. Cook 1-2 minutes and add minced garlic. Cook another 1-2 minutes until both are tender. Add the diced green chiles and cook for about 1 minutes. Add beans, broth, buillion, cumin, oregano & cayenne pepper & cooked chicken. Stirl together and put a lid on the pot. Simmer at a boil for about 10-15 minutes. Turn down to a low heat until ready to serve.

Right before serving, stir in cheese & sour cream. Garnish with cilantro.

(Great with tortilla chips!)

Serves about 6 adults.


Recipe from Colleen Morrell
Photo by Sophie Weber

Chicken Soup over Mashed Potatoes

Ingredients:
Mashed Potatoes
6 large russet potatoes, peeled & diced
1 TBS salt
1 TBS pepper
1/2 cup butter
1/2 cup sour cream

Chicken Soup
Cooked chicken (1 lb)
1 can cream of chicken soup
1 package of lipton noodle soup
1 large carrot, peeled and chopped
2 sticks of celery, chopped
1/2 onion, chopped
(you can use any other vegetables you have in the fridge, corn, broccoli - whatever you like)


Directions:
Boil the potatoes until soft. Drain the water and add butter, pepper, salt and sour cream. Mash together
While potatoes are boiling put a bit of butter or oil in the sauce pan. Cook onions & celery until translucent. Add carrots and cook for 5 minutes. Add the package of lipton noodle soup and 2 cups water (enough to cover the vegetables). Boil until the noodles and carrots are soft. Add cream of mushroom soup. Mix and let simmer for 5-10 minutes. Serve soup over mashed potatoes.

Serves 4-6

Recipe by Jolene Johnson
Photo by Haley Rencher

Microwave Chicken Enchiladas

Ingredients:
6 flour tortillas
1/4 cup chopped onion
1 minced clove of garlic
1/4 tsp pepper
2 TBS butter
3 TBS flour
3/4 cup sour cream
1 cup grated Monterey Jack Cheese
1 1/4 cup chicken broth
1 small can green chilies (diced)
1 1/2 cup chopped cooked chicken
1/2 can chopped olives
1/4 cup chopped green onions

Directions:
Place the chicken in a pan of boiling water and cook until the chicken is white completely through the center, about 10 minutes. Remove from water and cut into bite size pieces.
In large glass bowl, microwave cook the chopped onion, garlic, pepper and butter, uncovered for 2-3 minutes or until tender.
Stir flour into sour cream and addthe onion mixture. Stir in 1 1/4 cup chicken broth and the green chilies. Cook, uncovered for 5-7 minutes or until thick and bubbly, stirring every minute. Then stir in 1/2 cup cheese.
Filling: Place 1/2 of the sauce into a bowl. Add the cut up chicken into the sauce. Place about 1/4 cup filling in each tortilla. Roll up tortillas and put seam side down in a greased casserole dish.
Top with remaining sauce from bowl. Cook, covered with plastic wrap for 12-14 minutes or till heated through, giving a half turn once. Sprinkle with remaining cheese, olives, tomatoes and green onions. Let stand for 10 minutes.

Serves 4

Recipe from Elisabeth Johnson
Photo by Haley Rencher

Popcorn Chicken

Ingredients:
4 chicken breast halves
2 cups flour
3 eggs (beaten)
2 cups seasoned bread crumbs
vegetable oil for deep frying

Directions:
Heat oil to 350 degrees in deep pan or deep fryer. While oil is heating, dice chicken up into small cubes (about the size of a quarter in diameter). Mix flour and seasoned bread crumbs in bowl. Fully coat the chicken pieces in the egg then piece by piece drop the chicken pieces into the bread crumb mix and coat well. Test the oil by dropping one piece of chicken in to see if the oil is ready. It should be cooked through after 2-3 minutes. When the oil is ready, put all the coated pieces in and fry for 2-3 minutes. Take the chicken out and pat try with a paper towel. Serve while hot.

Makes 4-6 servings

Recipe by Sophie Weber
Photo by Haley Rencher

Chicken Broccoli Casserole

Ingredients:
5 chicken breast halves
2 heads of broccoli, cut up
10 medium sized red potatoes
2 cans cream of chicken soup
2 cups grated cheese (cheddar or whatever you prefer)
1 1/2 cup mayo (or sour cream if you prefer)
1 bag croutons

Directions:
Preheat oven to 350. Slice potatoes and boil until soft. Cut up broccoli and boil until softened. Cut up chicken breast into cubes and fry in frying pan. In another bowl mix soup, cheese and mayo. Strain potatoes and broccoli. In a casserole dish layer potatoes, chicken and broccoli with the cheese sauce on top. Add salt and pepper to taste. Top the casserole with croutons and bake at 350 for 20 minutes.

Recipe by Jolene Johnson
Photo by Haley Rencher

Chicken Enchiladas

Ingredients
4 chicken breast halves
1 can cream of chicken soup
1/2 - 2/3 cups sour cream
1 can mild diced green chiles
1 cup grated cheddar or jack cheddar cheese
1 can mild red enchilada sauce
6 flour tortillas
2 TBS salsa

Directions
Boil chicken until cooked through. Shred the chicken into a bowl. Combine cream of chicken soup, sour cream, green chiles, grated cheese, and salsa and mix. Stuff tortillas and line them up in a casserole dish. Pour enchilada Sauce over the top and sprinkle some grated cheese on top. Bake in oven at 350 for 20-30 minutes. Let cool for 5-10 minutes and serve.

Recipe from Jolene Johnson; photo from Emily Henrie

Angel Hair Chicken Pasta

Ingredients:
4 chicken breast halves
1 can cream of mushroom soup
4 oz onion and chive cream cheese
1 packet dry Italian dressing
1/2 cup chicken broth

Directions:
Combine all above ingredients in a crock pot and cook for about 5 hours. Serve over angel hair pasta.

Recipe from Rowena Carter