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White Chicken Chili

14 Sep

A delicious chicken chili for the slow cooker, made with chicken, beans, and other ingredients.


1 lb chicken, cut up into small chunks (I like to use boneless breasts for their “ease” and lower fat content)
1 cup chopped onion
1 can (or the equivalent) chicken broth
2 cloves of garlic, chopped finely
2 tsp Cumin seed (ground will not withstand long cooking as well)
1/2 tsp dried oregano leaves
3 -15oz cans white beans (great northern or cannellini), drained and rinsed
1 or 2 chopped red, green or yellow bell peppers, or combination
jalapeno chili peppers, fresh, jarred or canned, optional or ‘to taste’ (depending on how much heat you like!)


In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.
Let cook awhile on low (approx. 3-5 hours, depending on your schedule)
Add drained beans.

Now here is the important part if you don’t want mushy chili.. Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.

Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.


Mediterranean Stuffed Chicken Breasts

10 Sep


Yield: 8 servings (serving size: 1 stuffed chicken breast half)


1 large red bell pepper
1/4 cup (1 ounce) crumbled feta cheese
2 tablespoons finely chopped pitted kalamata olives
1 tablespoon minced fresh basil
8 (6-ounce) skinless, boneless chicken breasts


Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.

Chicken Soft Tacos

9 Sep

Prep Time: 10 minutesCook Time: 5 minutesYield: Serves 4Cost per Serving: $2.32


  • 1  small red onion
  • 1  large tomato
  • 1  avocado
  • 1  pound  precooked boneless, skinless chicken breast
  • 1/4  teaspoon  chili powder
  • 1/4  teaspoon  garlic powder
  • 1  tablespoon  olive oil
  • 4  6- to 8-inch flour tortillas
  • 1/4  cup  low-fat shredded Cheddar
  • 1/2  cup  salsa


Dice onion, tomato and avocado; toss together in a bowl. Cut chicken into strips. Sprinkle chicken with chili powder and garlic powder. Warm olive oil in a large skillet and sauté chicken until heated through, about 2 minutes. Remove chicken from skillet and divide among tortillas. Top chicken with onion mixture, Cheddar and salsa. Serve immediately.

Easy Cheesy Slow Cooker Chicken

5 Sep


6 boneless chicken breast halves, without skin
salt and pepper, to taste
garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup


Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low 6 to 8 hours.

2-Step Creamy Chicken and Pasta

29 Aug


1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut up
1 (16 ounce) bag frozen pasta and vegetable blend
1 (10.75 ounce) can your favorite Campbell’s® Cream Soup*
1/2 cup water


Heat oil in skillet. Add chicken and cook until browned, stirring often.
Add vegetable pasta blend, soup and water. Heat to a boil. Cover and cook over low heat 10 minutes or until done.


Tip: *Delicious with Campbell’s® Cream of Chicken, Cream of Mushroom or Cream of Celery Soup.

Tea Smoked Chicken

23 Aug

An exotic Asian recipe that uses tea as the main ingredient for smoking chicken. The tea leaves lend their rich brown color and aroma to make this a truly unique dish. 

2 lbs. chicken 
½ cup china black tea leaves 
2 tablespoons brown sugar 
2 tablespoons rice wine 
2 scallions 
1 tablespoon minced fresh ginger 
2 teaspoons salt 
1 ½ teaspoons crushed Szechwan peppercorns 
Sesame oil 

Cut the scallions into 2 inch long pieces and flatten with the side of a cleaver. 
Combine wine, salt, brown sugar, scallions and ginger and peppercorns in a large bowl. Place the chicken in the bowl and rub the mixture all over the chicken. 

Marinate the chicken overnight in the refrigerator. Discard the marinade and tuck the scallions and ginger inside the chicken. 

Get the smoker up to a temperature of about 250 deg. F. Place the chicken inside and leave about a ¼ of the tea leaves on the embers. Allow it to smoke. After every hour, add a ¼ of the tea leaves. Take out the chicken from the smoker once it has cooked through. Just before serving, brush the chicken with sesame oil. Cut into pieces and serve. 

Insert a thermometer into the thickest part of the chicken breast to check if it has cooked. Remove the chicken from the smoker when the thermometer reads 170 deg. F.

Beef and Chicken Kabobs

19 Aug

1 pound beef sirloin steak
1 14 1/4-oz. 
can pineapple slices
1/2 cup catsup
3 tablespoons vinegar
2 tsp. instant beef bouillon granules
1/4 cup finely chopped onion
1 tsp. celery seed
1/2 tsp. ground cinnamon
1 bay leaf
12 small whole chicken wings

Cut beef in 1 inch pieces. Drain pineapple; reserve syrup. Cover and refrigerate pineapple. Add water to syrup, if necessary, to measure 3/4 cup liquid; combine with catsup, vinegar, bouillon, onion, celery seed, cinnamon, allspice, and bay leaf. Add meat pieces to marinate. Cover; refrigerate several hours, stirring occasionally. Drain meat, reserving marinade. Quarter each pineapple slice; place 2 pieces together. Thread on skewers alternately with beef and chicken. Grill over hot coals until done, about 20 minutes, turning and brushing occasionally with reserved marinade. Heat remaining marinade; pass with kabobs. Makes 6 servings.

Brown-Bag Barcelona Chicken

17 Aug

Amaze your family and friends with this succulent, moist chicken and tender vegetables baked in a brown paper bag! This bag-o-chicken recipe, inspired by author and columnist Jeanne Jones, bakes chicken, carrots, and potatoes to perfection, seasoned with the sunny flavors of Spain—tomatoes, olives, dry sherry, marjoram, almonds, and red bell pepper. Allow 1-1/4 hours of unattended cooking time and just 25 minutes to actually prepare the bird. The effort is minimal and the result divine.
Prep time: 25 minutes
Cook time: 1 hour, 15 minutes; plus 10 minutes standing time
Yield: 6 to 8 servings.

1 frying chicken (about 4 pounds)
3 cloves garlic, minced
2 tablespoons dry sherry
2 teaspoons paprika
1 teaspoon dried marjoram
1 teaspoon salt
1 red bell pepper, cut into 1-inch chunks
1/2 red or yellow onion, cut into 1-inch chunks
1 carrot, cut into 1-inch chunks
2 russet potatoes (about 1 pound),
   cut into 1-inch chunks (leave skin on)
1 cup pitted green salad olives with pimiento
1/4 cup blanched whole almonds
1/2 cup oil-packed sun-dried tomatoes,
   chopped, drained, and oil reserved

Place the oven rack in the lower third of the oven. Be sure to allow plenty of space so that that the brown bag doesn’t come in contact with the sides, top, or bottom of the oven.
Heat oven to 450 degrees F.
Fold the wing tips back and under the bird. Place the chicken in a 13x9x2-inch baking dish.
In a large bowl, mix the garlic, sherry, paprika, marjoram, and salt together to create a spice mixture. Rub the spice mixture all over the chicken and in the chicken cavity, leaving about 1 tablespoon in the bowl.
Toss the red bell pepper, onion, carrot, and potatoes in the bowl with the remaining spice mixture. Add the olives, almonds, and sun-dried tomatoes with a spoonful of the oil from the tomatoes, and mix all to coat thoroughly.
Lift the chicken and spoon the vegetables around and under the bird.
Carefully slide the pan into a clean, brown paper grocery bag. Today’s markets are using shorter bags. If the bag isn’t long enough to fold over the end, carefully turn the pan around 90 degrees in the bag and then fold and staple the end shut.
Place the bag in the oven (make sure the bag doesn’t rest against the top or sides of the oven.) Bake for 1 hour and 15 minutes.
Carefully remove the bag from oven. Cut open the bag. Let the chicken stand for 10 minutes before serving. Spoon the vegetables on a platter and top with pieces or slices of the chicken.
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