White Chicken Chili

Do you ever hear about something someone else is having for dinner and immediately wish you were invited? That’s exactly what happened to me when I was reading a nightly “What’s for Dinner” post on a message board that I frequent. Someone said they were having White Chicken Chili for dinner and I.could.not. get it out of my mind. Luckily I have a recipe I’ve been making for years that is easy enough to throw together on a whim.

This recipe is adapted from a recipe my aunt gave me. It happens to be dairy free (for my allergy cousin :)) but it’s still somehow creamy and delicious. The seasoned split chicken breast add a nice layer of flavor and spice level in the chili is completely adjustable.  The ingredient list/directions may seem long, but it’s actually really easy to put together. Jesse wound up working late and when we spoke on the phone and I told him I had a pot of this chili on this stove he got super pumped. I like to think it inspired him to hurry up and finish his work so he could get home and eat!



King Ranch Chicken Casserole

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

In case I didn’t have enough ways to spend my time on (like 2 jobs and nursing school), I have found yet another website to obsess over. The website is foodgawker.com and it is a truly amazing place where food bloggers can showcase their best pictures and get a link back to their blog. The pictures are very inspiring in two ways. First, it inspires me to work on my photography, something I have grown passionate over in the last year or so. Second, it inspires me to try new food. In fact, I found a gorgeous picture just last night that took me to a new recipe and I couldn’t get it out of my mind, so I decided to try it for dinner tonight! It did not disappoint me! This is an awesome recipe. So if you get a chance, take a look at foodgawker.com, just have a napkin ready incase you drool 😉

King Ranch Chicken Casserole
Adapted from Don’t Forget Delicious


1 medium red onion, chopped
1 orange bell pepper, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 cup low sodium chicken broth
2 tablespoons cornstarch
1/3 cup milk (or half and half if you’re feeling frisky)
1 pound cooked chicken breast, chopped
10 ounces diced tomatoes with green chiles (1 can)
1 1/2 cups light sour cream
1 teaspoon chili powder
1 teaspoon thyme, minced
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
5 10″ wheat tortillas
1 1/2 cups cheddar cheese or colby jack, shredded


Preheat oven to 350 degrees. Lightly grease a baking dish and set aside.

Heat the vegetable oil in a large nonstick skillet over medium heat. Saute onion and bell pepper 3-4 minutes or until tender. Add garlic and saute briefly, until golden. Add the cornstarch and let it cook for a minute.

Add the chicken broth and milk (or half and half) to the skillet and bring to a simmer. Add next 8 ingredients (through pepper) to skillet and mix well.

Tear the tortillas into 1″ pieces and layer bottom of baking dish. Pour half of chicken mixture into dish and top with half of the shredded cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.

Bake for 20-30 minutes or until bubbly.

The best mac and cheese you’ll ever put in your mouth….

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

Was that title too long? 🙂 LOL. In all seriousness, this is really the best mac and cheese I have ever had. I found it on one of my all time favorite blogs Pioneer Woman Cooks. I’ll admit, I’m in love with Ree. Her blog is full of witty commentary and informative cooking entries, plus she has the cutest family ever. If you haven’t had the pleasure of viewing her blog before please go check it out, you’ll be hooked!

PW’s Spicy Mac and Cheese
(source: Pioneer Woman Cooks, my changes are noted in bold)

4 cups cooked macaroni or cavatappi
1 Tbsp olive oil
1/4 to 1/2 finely diced red onion
Equal amount diced red bell pepper
1 finely diced jalapeno
1 4 oz can chopped green chilies
1 cup frozen corn
2 to 3 cloves garlic, chopped
1 cup half and half
1 generous cup grated Pepperjack cheese (I sometimes use half pepperjack and half mild cheddar)
2 Tbsp butter


Boil pasta until al dente. In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around, then turn off heat. Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. At the end, add 2 tablespoons butter and stir again. Check seasonings and serve.