| White Chili |
| 1 Tbsp. olive oil 1 (19 oz.) can white kidney beans 1/4 c. chopped onion (undrained) 1 c. chicken broth 1 1/2 lb. boneless, skinless chicken 1 (4 oz.) can green chilies breasts, cut in small pieces 2 green onions, chopped Spice Blend: 1 tsp. garlic powder 1/8 tsp. ground red pepper 1 tsp. cumin 1/2 tsp. oregano leaves 1/2 tsp. cilantro Heat oil in large saucepan over medium-high heat. Add chicken and onion, then cook 4 to 5 minutes. Stir in chicken broth, green chilies, and spice blend. Simmer for 15 minutes. Stir in beans. Simmer for 5 minutes longer to warm beans. Top with green onions and garnish with Monterey Jack cheese (shredded). |
| 3 c. cooked chicken Grated cheese (as much as you like!) shredded 3/4 c. chicken broth 1 can Cream of Mushroom soup 12 to 15 corn tortilla's, cut in strips 1 can Cream of Chicken soup 1 can Ro-Tel (crushed is best) Mis all ingredient except cheese. Put in a casserole of baking dish. Sprinkle with cheese. Cover and bake at 350 degrees for 40 minutes. Remove cover and bake an additional 10 minutes or until cheese is melted. Delicious!! |
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| Seafood Casserole From my Great-Aunt, Iola Staub |
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| Mexican Chicken Casserole |
| 1 (6 oz.) can crabmeat 2 tsp. Worcestershire sauce 3/4 lb. cooked shrimp 3/4 c. cooked rice 1 small can mushrooms, 1/2 c. mayonnaise drained 1/2 c. evaporated milk 2 Tbsp. chopped green 1 (6 1/2 oz.) can water chestnuts, pepper sliced 1/4 c. chopped onion Combine all ingredients. Pour into casserole dish. Bake at 375 degrees for 30 minutes. |
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