Jambalaya

I got this recipe from a great friend who has a cookbook that makes calm out of chaos for dinnertime. It was a crock pot recipe, and one day I was at her house while she was chopping and prepping. She basically sent me home with all the ingredients to make the meal for dinner that night. I was way excited, and we loved it. But I felt like the chicken got dried out and there was not enough sausage. So I have made some changes, and this is how we make this new favorite at out house.

Ingredients
2 or 3 boneless chicken breasts. Raw and chopped.
1 pound kielbasa sausage. chopped.
1 can tomato. Italian flavor is yummy. But plain is good too.
1 half a green bell pepper. Frozen works fine.
1/2 cup chicken broth
1 t. oregano
1 t. cajan seasoning.
1/4 t. cayenne pepper
1 chopped onion
1 stalk celery, chopped
1 half can pinto beans
1 cup of frozen corn

Directions
Pre-Heat Oven to 375 degrees. Prepare 2 and half cups of jasmine rice in a steamer, ricer or on the stove top.

Mix all ingredients together in a large casserole dish or 9 by 13 glass pan. Cook at 375 for 35 to 40 minutes. Cook longer for large chicken chunks and shorter for tiny chicken chunks. Stir the mix after 15 minutes.

When chicken is cooked in the mix, remove from oven and combine rice and oven mixture in a large glass bowl. Cover with a dish towel and let sit about 20 minutes. (Optional)

Can-Can Chicken (Legs)

** Do not make this with chicken legs. It it too hard to get all of the bones out of the final mix.

Can-Can Chicken
This is a creamy chicken crock pot dinner.

8 to 9 hours before dinner time:
5 chicken legs (bone-in)
1 cup water
2 T. olive oil
1 packet dry Italian dressing
4 T. salt
1 large (or 2 medium or 3 small) onion

Add all ingredients to the crock pot and set on low heat for about 8 hours.

30 minutes before dinner time:
3/4 cup flour (can be whole wheat)
1 to 2 cups milk
4 to 6 oz. cream cheese
8 oz. sour cream
3 T. salt

Before adding anything to the cooked chicken take time to break up the chicken and fish out the bones. There will be a large bone and 1 to 3 other small bones with each leg.

When most of the bones and joints are out, add the milk and flour. Mix with the chicken, onions and liquid in the crock pot. Cut the cream cheese up into small cubes, soften the cubes and then add them to the crock pot. Finally mix in enough sour cream to create the consistency that you like. Salt to taste.

Serve over rice and with corn or stir fly vegetables.

Mexican Chicken Chile

Mexican Chicken Chile

3 cans Kidney beans
1 can pinto beans
1 can black beans
2 cans Italian Flavored Tomatoes
1 small can tomato paste
2 cans of corn
1 onion diced
5-7 diced garlic cloves
2 raw chicken breasts
3 Tablespoons salt
2 Tablespoons Olive Oil

Add everything to a large crockpot, undrained or uncooked. Cook on medium/ low for 6 to 8 hours. Between hours 5 and 6, pull out the two chicken breasts, cut them into tiny, tiny pieces, and put the chicken back in crockpot.

Serve hot with a dollop of sour cream with crackers on the side.