This easy and colorful dish is a hit every time I make it. Since my teenager is choosing to eat a vegetarian diet right now, I’ve been using more vegetarian dishes in our personal menus. Since the whole family is not eating vegetarian, I try to accommodate my daughter without forcing the rest of the family to adopt a vegetarian diet.
This White Chicken Chili is delicious and a great way to use up leftover chicken. We are using cooked chicken from the freezer, but when I buy a rotisserie chicken, I make broth from the carcass (just simmer overnight with water in a crockpot) and use the broth and leftover chicken in soups like this.
I had to laugh when I started to prepare this post and realized that I served the same green beans with the Pork Scallopini – guess that tells you how much we like them and how often we have them! Here is a little tutorial for one of our favorite casseroles, Poppy Seed Chicken Casserole, along with Acorn Squash and of course the ever-popular Seasoned Green Beans.
Last winter we had some of my husband’s friends over for dinner and I served acorn squash. They had no idea what it was, but once they tried it, they loved it. I was grown and married before I ever ate acorn squash, and I realize I am probably not alone. There are probably a lot of folks out there who have never eaten it, much less prepared it. It’s really easy to make and it is delicious. Here is a little tutorial for acorn squash.
This is one of the sides that we eat regularly. I’ve made it here using fresh green beans, but I often use frozen beans (petite green beans work well). Get started by washing the beans, snapping the ends off, and breaking them in half.
This one dish meal is perfect for a cold winter night and can be made in a slow cooker if you prefer. Allow at least 3 hours for baking time if cooking in the oven and 7-8 hours if cooking in a slow cooker on high.
Over the holidays we visited with a friend who served these fantastic little appetizers. Not only were they tasty, but they are easy to make. You could do many different variations, but this is the version I made. I had bulk ingredients, so I am guessing on the amounts here, but you can nibble on any leftover ingredients.
Of all of the dishes that I make, this creamy chicken enchilada dish is the one for which I get the most recipe requests. I have Terri J. to thank for introducing me to the idea of white enchiladas over 15 years ago. I loved hers and I’ve been making them ever since. I made a huge batch (12 pans) for a group of CYT Fredericksburg theater kids over the summer during a long day of shows and they were a huge hit. I’ve tweaked the recipe over the years and this is the way I currently make them.