Royal Chicken

I decided to open my family cook book today and pick something we had never tried before. This just jumped out at me. I can't belive we have never made it before.


8 chicken breasts, skinless, boneless

2 cans Cream Chicken Soup

can water

8 slices Swiss Cheese

1 cube melted butter

One box of Stove Top Dressing Mix, crushed (you don't prepare the dressing you crush it and use it as a breaded topping)

Arrange chicken in buttered casserole dish. Top each breast with slice of cheese.

Mix soup with water and pour over chicken.

You don't prepare the Stove Top Dressing. Crush it up before you open the package. Then spread dressing mix over all of the chicken and soup mixture. Then melt and drizzle with butter over the top of the stuffing. Bake, uncovered, 50-55 minutes at 350°.

The crumpled dressing will crisp up and give the top of the chicken a good crunchy topping. The soup will leave you with a soupy gravy the works well to put on mashed potatoes or a side of rice. 

My family really liked this one and the two oldest each had a second helping. I think this will find its way into my favorite recipe rotation. I hope you try it and enjoy it as much as we did. 

Creamy White Chili

I love white chicken chili. I have tried about five different recipes for it and this is one of the best.


1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes

1 medium onion, chopped

1 1/2 tsp. garlic powder

1 TB vegetable oil

2 cans (15 1/2 oz.) Great Northern Bean, rinsed and drained

1 can 14 1/2 oz.) chicken broth

2 (4 oz.) cans chopped green chilies

1 tsp. salt

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. pepper

1/4 tsp. cayenne pepper

1 Cup sour cream

1/2 cup whipping cream


In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink.

Add the beans, broth, chilies, and seasonings.

Bring to boil.

Reduce heat; simmer uncovered, for 30 minutes. This will thicken the Chilli and bring out all the wonderful flavor. 

Remove from heat; stir in sour cream and cream. Serve immediately.

I found that this recipe can get spicy if you put to much cayenne pepper. So go easy on the cayenne pepper if you want to make the Chilli milder.  If you are like me and like a little spice in your life add a pinch more. Let me know how you like it in the comments below, This is supper easy to make and I know you and your family will love it. 

Crock-Pot Chicken Tortilla Soup


This recipe consists of opening cans and pouring them in the Crock-Pot and as a bonus it tastes amazing. It cooks for four hours so it is perfect for putting on before you go to Church or four hours before dinner. Thank you Shelise Brown Thompson for sharing this wonderful recipe with me.


4 chicken breasts - frozen
1 can of corn - drained
2 cans black beans, rinsed and drained
1 can diced tomatoes
1 can green enchilada sauce
1 can diced green chilies
1 can chicken broth
1/2 tsp chili powder
1 tsp pepper
2 tsp baking soda


Put in Crock Pot and cook on low for four hours (or until chicken is cooked). Take cooked chicken out, shred, and put back in soup. Top with sour cream, cheese, or guacamole.