White Chicken Chili

September is upon us and we are half way to October. Football season is officially underway and tailgating season is in high gear. Chili seems to be a favorite in our household in the fall, winter, and really anytime of year! A family chili recipe that included a blue ribbon win can no longer be enjoyed in our home, due to Kelsie’s tomato allergy, so we had to look else where to enjoy chili. I kept hearing of white chicken chili, and had even tried it at one point. I wasn’t too crazy about it back then, but decided that I should give a whirl since it would seem that this was the only way we would be able to enjoy chili. I’m glad I did, because this one has stuck with us. It’s easy to make, it’s warm, and delicious.

White Chicken Chili via Everyday Made Fresh

What do you need?
2 cups cooked, diced chicken
1 chopped medium onion
1/2 teaspoon garlic powder
2 cans 15oz Great Northern Beans {blended up in a blender, you can blend as much or as little as you want}
1 14oz can of chicken broth
2 4oz cans chopped green chili’s
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne
1/2 cup plain greek yogurt
favorite toppings, such as sour cream, shredded cheese, etc.

What do you do?
Add all of your ingredients to the crock pot and cook on low for 3 to 4 hours. Stir in the greek yogurt right before serving. Top with your favorite toppings and enjoy!

Chicken and Rice Bake Topped with Crispy Onions

One of my favorite dishes to eat during the rush of a busy week is a casserole. I love putting this together during the weekend and pulling it out in the middle of the week when I’m just about tired of cooking dinner. This also makes a great Sunday dinner with a side of dinner rolls or your favorite bread.

This recipe came about after the initial diagnosis of Kelsie’s allergies. One of our family’s favorite meals was Grandmother’s Chicken and Rice Bake by Stouffers. After the diagnosis, we were reading the list of ingredients and noticed A)she couldn’t have it anymore, but more importantly B)holy moly at the list of “what is that?” in there!

I knew that I could make this from scratch and make it better then what came from the frozen food section. Since then we eat this at least once a month. It’s filling and delicious!

Chicken and Rice Bake Topped with Crispy Onions via Everyday Made Fresh

What do you need?
4 boneless skinless chicken breasts, boiled, cooled, and chopped
1 cup of plain Greek yogurt
1 1/2 cups frozen peas and carrots
1 cream of soup recipe (recipe follows) Or you can use 1 can of condensed cream of chicken soup
1 homemade rice a roni recipe (recipe follows) Or you can use 1 box of chicken flavored rice a roni cooked according to the package
2 medium onions, sliced 1/4 inch thick
1 cup flour
water
oil for frying onions
salt
pepper

What do you do?

1. Mix together your chicken, rice, cream of soup, yogurt, and peas and carrots until thoroughly combined.
2. Bake at 350 degrees for 30 minutes.
3. While that is baking mix together heat up some oil in a small pot.
4. Mix your flour with enough water it makes it a little looser than pancake batter. Toss your onions the batter and add a few at at time to the hot oil. Fry them up in small batches, laying on paper towels to drain, and salting well. Set aside.
5. At 30 minutes pull your chicken and rice bake out of the oven and top with the onions. Serve!

::homemade cream of soup::
4 tablespoons butter
4 tablespoons flour
1/2 cup milk
1/2 cup chicken broth
-Melt your butter in a small sauce pan and add the flour. Mix together and whisk in your milk and broth slowly, making sure to incorporate it well. Don’t just pour it all in and stir, it won’t come together right. Over low heat, continue whisking until the mixture is slightly thickened. It will thicken more as it sits.

::homemade rice a roni::
1 cup rice
2 1/2 cups chicken broth
1 1/2 tablespoons butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon thyme
chicken bullion cube
-Melt your butter in a large skillet with a lid. Add rice, stir to coat with the melted butter. Add your broth and spices, bring to a boil. Simmer and cover 10-15 minutes or until rice is done. It will be a bit soupy, that’s ok. Remove from heat and allow to sit 5 minutes.

Scalloped Potato and Ham Casserole

There is just something about ham, cheese, and potatoes that make me think of color changing leaves and cooler weather. I’m not sure if it’s because my mother used to make a ham and potato soup every winter or what, but these three ingredients bring me to one of my favorite times a year. It’s comforting and warm; just what you want as the weather begins to cool down.

Scalloped Potato and Ham Casserole

What do you need?
1/2 pound diced ham steak
1 1/2 pounds frozen shredded hashbrown potatoes {Cascadian Farms is the brand that we love}
1 cup diced onion
1 cup shredded sharp cheddar cheese
2 cans of cream of mushroom soup OR cream of soup recipe – recipe is below
1 cup heavy cream
1/2 cup grated parmesan cheese

What do you do?
::homemade cream of soup::
9 tablespoons butter
8 tablespoons flour
1 cup milk
1 cup chicken broth
1 cup chopped mushrooms
-Saute your mushrooms in a small pan with a tablespoon of butter. Set aside. Melt 8 tablespoons butter in a small sauce pan and add the flour. Mix together and whisk in your milk and broth slowly, making sure to incorporate it well. Don’t just pour it all in and stir, it won’t come together right. Over low heat, continue whisking until the mixture is slightly thickened. It will thicken more as it sits.

1. Preheat oven to 350 degrees.
2. In a 3 quart casserole dish, layer half of the potatoes, half of the ham, half of the onion, and half of the cheese.
3. Spread half of the soup, or 1 can, evenly over the layers. Repeat layers once more. Top with remaining soup.
4. Pour cream over layers, and tip your dish back and forth to cover everything and allow it to soak in. Sprinkle with the parmesan cheese.
5. Bake for 1 hour or until hot and bubbly.

recipe was adapted from sandra lee semi-homemade cookbook