Chicken Chili Soup Oamc Recipes

OUR FAMILY FAVOURITE CROCK POT CHILI (OAMC)

Steps:

• Brown ground beef, (I like to do a huge batch of ground beef using Tish's recipe#31008 and it works perfectly) place into a Ziploc bag and throw into the freezer.
• The night before serving, defrost overnight.
• (I usually don't, but some people argue that cooking frozen meat in the crock pot is not safe.).
• Throw everything into the crock pot and cook for 3-4 hours on high or 6-7 hours on low.
• Garnish with cheddar cheese and serve.
• I will sometimes serve this on buns as sloppy Joe's.
• **If desired you can make the entire recipe and freeze already made, then heat to serve. This recipe freezes great!**.

BLACK BEAN CHICKEN STEW OAMC

Steps:

• In oil saute the bell peppers, onions, garlic, chili powder, and cumin until the onion is soft and the chili powder is fragrant.
• Add the beans and tomatoes and simmer for 15 minutes.
• Remove from heat, stir in the chicken and corn. Refrigerate in covered containers up to three days or freeze up to 2 months.
• To serve: Thaw first, then heat up until simmering.
• If serving immediately, add chicken and corn at the same time as tomatoes and beans.

CHICKEN CHILI SOUP

Steps:

• Coat a large pot with cooking spray and place over medium-high heat. Cook and stir chicken, bell peppers and onion until chicken is brown and peppers are just tender. Stir in corn, beans, tomatoes, tomato sauce and water. Season with chili powder, parsley, garlic powder, cayenne and cumin. Reduce heat, cover and simmer 30 minutes.

CHICKEN AND RICE PILAF (OAMC)

Steps:

• Sprinkle chicken breasts with salt, pepper, and paprika.
• Mix chicken broth, uncooked rice, onion soup mix, cream of mushroom soup, and pimientos together.
• Put in a greased 11x7x1-1/2 inch baking dish.
• Place chicken breast on top of mixture.
• Cover with foil and freeze.
• To prepare, thaw and preheat over to 375 degrees.
• Bake, uncovered, for 1 and 1/4 hours.

WILD RICE CHICKEN OAMC

Steps:

• Cook rice according to package directions. Combine rice with chopped chicken, water chestnuts, celery and onion. Put mixture in a 1 gallon freezer bag. Freeze until needed.
• To prepare for serving, thaw rice and chicken mixture, remove from bag and place in a 2 1/2 quart baking dish.
• Stir mayo and cream of mushroom soup together and spread over the top of the chicken. Mix together.
• Bake covered in a preheated 325 oven for 1 hour.