Chicken Broccoli Stuffing Casserole

This recipe came from a Knottie friend TizzyLish. It was super easy and yummy! Next time, I might cut it in half so it doesn't make so much, but I am sure we will enjoy the leftovers!

2 chicken breasts, cooked
1 bunch of fresh broccoli, cooked
1 box Stove Top Sage Stuffing
3 cans cream of chicken soup
Shredded Cheddar Cheese

To cook the chicken breasts, I just boiled them until they were done. I did the same with the broccoli. I am sure you could use frozen broccoli and prepare it as directed on the package...but I decided to make things a little harder on myself and do it the old fashioned way!

Prepare the stuffing as directed on the package.

Preheat oven to 350.

Mix together the cooked chicken breasts (I kind of cubed them), broccoli and cream of chicken soup. Place the soup mixture in the bottom of a 9x13 dish. Spread the prepared stuffing over the top of the soup mixture and then sprinkle cheese as desired on the top (I used a mixture of cheddar and mozzarella...it was yummy).

Bake until the soup mixture starts to bubble (around 30 minutes or so) and enjoy!

Crock Pot White Chicken Chili

I love anything I can use a crock pot for. It is my new favorite kitchen gadget! Since the weather has turned colder, I have been craving soup and chili, so I made some super easy chili this weekend that turned out yummy!

1 1/2 pound boneless chicken breasts
2 15.8 oz. cans Northern Beans (drain 1 can, leave the liquid in the other)
1 15.5 oz. can white hominey, drained
1 packed reduced sodium taco seasoning
1 4.5 oz. can chopped green chilies
1 can reduced sodium cream of mushroom soup

Optional
Sour cream
chopped green onions

Place chicken in the bottom of the crock pot. Add the beans, hominey, taco seasoning, chilies and cream of mushroom soup. Mix together and cover. Cook on low for 8-10 hours. Top with sour cream and chopped green onions if you choose.