My parents own the Allenspark Lodge and are well known for their scrumptious breakfasts. They have no formal cooking training, but always earn rave reviews about their food whether it's breakfast or dinner. (They don't serve dinner to the public, but do offer it as a choice for groups who rent the entire lodge for events.) I, on the other hand, am not known for my culinary skill. I can cook well enough to keep my children and myself alive. I can even cook well enough for casual enterainment, but let's just say that it's a very good thing that I married RockCrawlinChef. So, imagine how thrilled I was when Mom said she was making my Chicken Green Chili Stew for dinner on Sunday night. We got to talking about some of my other favorite recipes and I can't believe I had never told her about my very favoritest recipe of all time.
- 4 frozen chicken breasts
- 2 cans Cream of Chicken soup
- 1 jar 505 Green Chili
- water to cover
Great, now you've got shredded chicken, now what?
Now you've got meals for the whole week, just by tweaking the chicken. You can:
- Serve the chicken over rice or egg noodles.
- Take a portion, thicken it with sour cream and use it for burrito or enchilada filling. For white enchiladas, fill the tortillas with chicken filling, roll and put in a baking pan. Mix one can Cream of Chicken soup with one can Stokes Green Chili with pork; pour over the top, sprinkle with cheese and heat in the oven.
- Mix with frozen vegetables, pour in a baking sheet. Mix Bisquick crust according to package directions, cover the filling and bake for the best chicken pot-pie on the planet.
I've now shared pretty much my entire recipe collection, so if you want more recipes, visit my parents' blog It's A Horse Life, where my mom posts one of her favorite B&B recipes each month. Please ignore Bill's recipes, they may be humorous, but don't taste a very good. Don't worry, it will be easy to tell whose recipe is whose.