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. 

Creamy Garlic Chicken and Pasta


I came across this recipe today and had to try it out. I changed it up a bit and doubled some of the ingredient to make it feed a family. It turned out great and tasted amazing.


2 tablespoons olive oil

3 cloves garlic, minced

3 skinless, boneless chicken breast halves - cut into bite-size pieces

1/8 teaspoon ground black pepper

1 1/2 tablespoons Italian seasoning

1/2 (1 ounce) package dry onion soup mix

2 cans cream of mushroom soup

1 cup milk

1 cup water

1 cup green peas

1/2 cup grated Parmesan cheese

1 package dry fettuccine pasta



1. In large skillet, over medium-high heat, heat olive oil and saute garlic for 2 minutes. Add chicken, pepper and Italian seasoning, and cook, stirring occasionally, until chicken is no longer pink.


2. In medium bowl, stir together onion soup mix, cream of mushroom soup, milk and water. Add to chicken mixture.


3. Add peas and Parmesan to chicken, bring to a boil, then reduce heat and simmer 15 minutes, stirring occasionally.


 4. While sauce is simmering, bring a large pot of lightly salted water to a boil

5. Add pasta and cook for 8 to 10 minutes or until done; drain. Toss pasta with sauce to serve.


Quick Chicken A La King

This is one of my husbands favorites. It is also really quick and easy. I make this anytime I have left over chicken or turkey. You can also use canned chicken and it tastes just as good.


1/2 cup diced green pepper

1/2 tbsp butter

1 can cream of chicken soup

1 1/4 cup milk

3 cups of chicken or turkey cubed

1 tbsp pimientos

dash of pepper


Start off by cubing your Chicken or Turkey. I make this a lot when I have left overs after Thanksgiving or other times I cook a large turkey or chicken.  

Cook green pepper In butter until tender.

Add soup; stir and blend.

Gradually add milk; gently stir in remaining ingredients. 

Heat until sauce is bubbling and flavors are blended. 

Serve over toast or rice. This is a quick and easy meal that will warm you up and help you use up your leftover turkey after thanksgiving.