White Chili

1/4 cup butter
1 onion, chopped
1 garlic clove, minced
4 cups of cubed chicken, cooked
3 cups chicken broth
2 Tbsp cilantro
1 Tbsp basil
2 tsp chili powder
2 cans great northern beans, undrained

1 whole jalapeno, seeded and sliced
1 tomato, chopped

Garnish ideas:  shredded pepper jack or cheddar cheese, cilantro, sour cream, tortilla strips, etc.

Melt butter in stewpot. Cook onion and garlic. Stir in rest (except tomato). Heat to boiling; reduce heat. Cover and simmer one hour, stirring occasionally. Add tomato.  Garnish as desired and serve.

Baked Turkey and Jack Chimichangas

1/2 pound uncooked ground turkey breast
16 oz refried beans
8 oz salsa
4 1/2 oz chopped green chiles, drained
1 tsp chili powder
3 Tbsp scallions, thinly sliced
1 cup Monterey Jack cheese
8 large burrito size wheat flour tortillas
1 cup salsa
1/2 cup sour cream

Preheat oven to 350. Coat 13x9 dish with cooking spray. Brown turkey meat in skillet. Drain. Add beans, 8 oz salsa, chiles, chili powder, and scallions. Cook until heated through, about 3-5 minutes. Stir in cheese. Assemble chimichangas by spooning about 1/2 cup turkey mix on each tortilla, fold in sides and roll up. Place them in baking dish. Bake uncovered until crisp, about 20 minutes. Serve with 2 Tbsp salsa and sour cream.

Serves 8

Hearty Chicken Pot Pie

1 pkg (16 oz) frozen mixed veggies, thawed
1 cup cubed cooked chicken
1 can cream of chicken soup
1 cup bisquick
½ cup milk
1 egg

Heat oven to 400. Mix veggies, chicken and soup in ungreased 2 quart casserole dish. Stir rest in small bowl with a whisk. Pour onto veggie mix. Bake 30 minutes or until golden brown.

Mexican Chicken

6 chicken breasts
20 oz salsa
1 red bell pepper, chopped
2 Tbsp cumin
2 Tbsp lemon juice
2 Tbsp chili powder
3 cloves garlic
2 cans black beans, rinsed and drained

Preheat oven to 400. Arrange chicken in 13x9. Combine salsa, bell pepper, cumin, lemon juice, chili powder and garlic. Pour mix over chicken. Pour black beans on top and cover. Bake 45-1 hour or until chicken is cooked through.

Serves 6

Cheesy Chicken

1 pkg (10 oz) frozen broccoli in cheese sauce
1 pkg Rice A Roni broccoli au gratin rice mix
1 cup cubed cooked chicken
1/2 cup velveeta

Prepare broccoli according to package directions. In saucepan, prepare rice mix according to package directions. Stir in the broccoli, chicken and velveeta. Cook until cheese is melted.

Serves 4

Cheeseburger Chowder

1 pound hamburger meat
1/4 cup chopped onion
1 1/2 cups water
3 tsp beef bouillon
1/2 tsp salt
2 cups cubed red potatoes
1 celery rib, thinly sliced
3 Tbsp all purpose flour
2 1/2 cups milk
1 cup shredded cheddar cheese

Cook beef and onion, drain. Stir in water, bouillon and salt. Add potatoes and celery. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Combine four and 1/2 cup milk until smooth; gradually stir into beef mixture. Bring to a boil; cook and stir for 2 minutes. Stir in rest of milk and cheese.

Serves 7

Buttery Poppy Seed Bread

1 pkg butter cake mix
1 pkg (3.4 oz) instant coconut cream pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
2 Tbsp poppy seeds
1 tsp vanilla
1/4 cup finely chopped pecans

In a bowl, combine all ingredients except pecans. Beat on medium speed for 2 minutes. Stir in pecans. Pour into two greased loaf pans. Bake at 350 for 35-45 minutes, or until toothpick inserted in center comes out clean.

Makes 2 loaves

Tex-Mef Beef and Potatoes

1 pound ground beef
1 green bell pepper, chopped
1 onion, chopped
1 pkg taco seasoning
1/2 cup water
4 cups frozen southern style hash browns (cubed, not shredded)
1 pkg (10 oz) frozen corn
8 oz Velveeta, cut up

Preheat oven to 350. Brown meat with pepper and onion and drain. Return meat mixture to skillet. Add taco seasoning and water; stir until well blended. Stir in potatoes, corn and velveeta. Spoon into 13x9 dish and cover with foil. Bake 20 minutes. Uncover and stir gently. Bake, uncovered, and additional 15 minutes.

Serves 6

Chicken Broccoli Supper

1/2 pound chicken, cooked and cubed
1 1/2 cups frozen broccoli florets
1/2 cup uncooked elbow macaroni
1/2 cup shredded cheddar cheese
1 can cream of chicken soup
3/4 cup chicken broth
1/4 tsp garlic powder
1/4 tsp pepper

In a bowl, combine chicken, broccoli, macaroni, and cheese. In another bowl, whisk soup, broth, garlic and pepper; stir into chicken mixture. Transfer to greased 1 1/2 quart dish. Bake, uncovered, at 350 for 30 minutes. Stir; bake 25-30 minutes longer or until macaroni is tender. Let stand 5 minutes before serving.

Serves 2

Chicken Chili

1 Tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
1 can cream of chicken soup
1 can chicken broth
1 cup water
2 cups diced rotisserie chicken
2 can great northern beans, drained and rinsed
1 can chopped green chiles, undrained
1/2 tsp oregano
1/2 tsp ground cumin

In pot, heat oil. Add onion and bell pepper. Cook 2-3 minutes, stirring frequently. Stir in soup, broth, and water. Cook 1-2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to med-low. Cook uncovered 10-15 minutes, stirring occasionally, until thoroughly heated.