White Chicken Chili

So envy is not a nice color on me...or anyone for that matter. Unfortunately I get it a lot. Especially when I see someone eating something that looks delicious. Especially when I'm eating half of a deli sandwich - the same one I've had every single school day. Especially when I have to go teach with more energy than I have left. Luckily, my co-worker Julie helped me out with that envy. She shared this recipe with me which is what I will not be eating for left-overs in the lunch room. Thanks Julie!

Ingredients

1 cup fat-free, less sodium chicken broth
1 cup chopped onion
2 tbs. flour
2 tsps. chili powder
1 tsp. cumin
1/2 tsp salt
1/2 tsp hot sauce (Tabasco)
1/8 tsp. pepper
1 lb. skinless, boneless chicken, dice...(do you actually dice chicken? you get what I mean, right?)
3 cans cannellini beans, rinsed and drained
1 can so-salt-added whole-kernel corn, drained
1 (4.5 oz) can chopped green chilies, drained
2 garlic cloves, minced
Mexican blend cheese
sour cream
cilantro

Method

You'll notice that the ingredients sound pretty healthy. That's because they are. This is a Cooking Light recipe. I think it only stays light for so long. You'll see. Combine first 13 ingredients in a crock pot. Cover and cook on low all day. (The recipe says cook on high for 1 hour and then on low for 4 hours...I didn't want to do that. It's so much more fun to smell it all day in anticipation, don't you think?). Hears where I loose the health value. The recipe says to only add in one tablespoon of cheese and sour cream. I add a little bit more than that. In fact, I add even more than the picture shows. I just couldn't resist. It makes it really good. Trust me.

Speaking of the picture, I would just like to mention at this point that I hate having to photograph a mostly bland looking meal in a white dish. It's what I've got. So again, I have photo envy. I'm trying to get better...really I am!

Who Doesn't Like Casserole...on Labor Day...?

I'm sure there are people out there who don't like casserole, but so far I haven't met them. When I had the folks over for a Labor Day dinner (yes, I know, I really am still writing about the Labor Day event - but grading the 62 papers and 24 articles I get every week has sort of bogged me down), I couldn't think of a better dish to serve. WAIT! Casserole on Labor Day? The previous statement - that's a lie. I think most people probably grill for Labor Day, which I would love to do but forces are working against me. Our apartment doesn't allow charcoal grills. I'm sure you're wondering why that is a problem. I'm sure you're wondering why don't we just get a gas grill. Well, my husband apparently is a grill snob. He doesn't like the flavor and has a whole host of other reasons. Forces collide. Therefore, we never have grilled food unless we are invited somewhere that is serving it. Therefore, I serve casserole on Labor Day.

All of that being said, I think the chicken boudine casserole turned out pretty well. It turns out even better left over. And you know what, this is a Paula Dean dish that isn't even all that unhealthy for you. Give it a try... maybe not on Labor Day...but give it a try.

Ingredients

2 cups. Egg Noodles, cooked
2 cans Cream of Mushroom soup (I like to use the reduced fat/salt kind)
1/2 cup Chicken Broth
1/4 cup Dry Sherry
4 cups Chicken, cooked and chopped
3 cups Sharp Cheddar Cheese
1 package Almonds, slivered and toasted
salt and pepper

Preheat the oven to 350 F.

In a large bowl, toss together everything except 1 cup of the cheese. Add salt and pepper to taste. Transfer into a 13x9 in pan. Use the last cup of cheese to top it. Bake for 30 min. or until bubbly.

It is really that easy. To make it even easier, just get an already cooked chicken from the grocery store. It takes down on a lot of time.

Enjoy!