Salsa Verde Chicken Chili

There is nothing quite as satisfying as a nice hearty soup or chili on a cool day. It’s even more satisfying when you can throw it together in a matter of minutes. With this chili you can be sitting down to a bowl of deliciousness before you know it.

This chili is not your typical thick chili. It’s honestly more like a soup. So call it what you like, but either way – it’s just down right yummy!!!

If you have the time and want to make your own salsa verde, I would highly recommend it. If you don’t have a recipe, I happen to have a delicious one that you could use!
Check it out here -> Salsa Verde – Tomatillo Salsa

Salsa Verde Chicken Chili - Easy to make with just a few ingredients! Perfect to make on a busy day.
In a stock pot add:
6 cups of Chicken Stock*
2 cups (or 16 oz jar) Salsa Verde – I use Ortega Medium Salsa Verde
Or make this: Salsa Verde ~ Tomatillo Salsa
2 (15.5 oz cans) Great Northern Beans, drained and rinsed
1 tsp Ground Cumin
Shredded Meat from an Entire Rotisserie Chicken
Freshly Cracked Black Pepper
Salt to taste, if needed

Bring to a simmer. Stirring occasionally – for about 15 minutes.
Taste and adjust seasoning to your preference. I don’t need to add salt because the bouillon I use is already seasoned.
*I like to use a roasted chicken bouillon base like this one, it’s my go to:
Better Than Bouillon Base
If you do this you will need 2 TBSP of bouillon base with 6 cups of water

Garnish with:
Freshly chopped cilantro – can add to stock pot or to individual servings
Chopped avocado – I like to squeeze lime juice over the avocado to keep it from turning brown and it gives the chili a nice freshness.
Sour Cream – for a little creaminess (optional)

How easy is that!? I hope you enjoy it as much as my family does.


Wicked Chicken

Wicked Chicken (Wicked *Good* Chicken)

Wicked Chicken – As in Wicked Good Chicken! And the saying “wicked” is very much a New Hampshire thing, and that just happens to be where we live 🙂

These chicken nuggets are like candy! A little sweet, a little spicy, a little sticky & just down right addictive! It’s really easy to make, too!

For the sauce you need:

  • 1 1/2 cups dark brown sugar
  • 1/3 cup Frank’s RedHot Sauce (this is a MUST!)
  • 1/2 tsp garlic powder
  • 1 tsp water
  • Throw all of the ingredients into a small sauce pan, stirring to remove lumps from the brown sugar.
  • Let it come to a simmer and it will start to boil up, be careful not to let it boil overWicked Chicken Sauce
  • Let it simmer for a few minutes.
  • Take off of heat and let it set while you are getting your chicken ready*
  • I use a 29 oz bag of frozen Perdue Chicken Breast Nuggets
  • Spread nuggets evenly on a metal cookie sheet
  • Bake them at 425 for 13 minutes
  • Carefully remove from oven and flip the nuggets over & put back into the oven for 5-8 minutes longer
  • Remove from oven & get your sauce ready.
    *If sauce has thickened, just put back on the heat for a minute to loosen up
  • Pour the sauce into a large bowl.
  • Using tongs, grab some chicken nuggets and toss them in the sauce, a few at a time. Put coated chicken back onto the cookie sheet
  • Now you could dig in at this time BUT I highly recommend giving the nuggets a good drizzle of Ranch Dressing!
    I just happen to have a delicious recipe for Ranch Dressing  🙂
    You can also serve the ranch on the side for dipping!Wicked Chicken & Ranch Dressing
  • You could use this Wicked Good sauce on  your favorite baked or fried chicken nuggets and tenders.
  • It makes a delicious sandwich, too!
    Take crispy chicken patties, coat them in the sauce. Top with ranch dressing, american cheese & lots of iceburg lettuce
  • This post is not sponsored by Franks RedHot Sauce or Perdue Chicken – Just my personal preferences!!!

Creamy Chicken & Wild Rice Soup

This is a soup that will satisfy your entire family!
It’s thick. It’s rich. It’s creamy & It’s flavorful.
It’s comfort food!!!

Creamy Chicken & Wild Rice Soup Recipe

I am warning you right now that you will get addicted to this soup! It is ridiculously delicious & comforting & warming & just down right yummy in your tummy! It might even make you want to nap after eating a bowl. You have been warned!

This recipe is for a BIG POT of soup. It filled my enamel cast iron dutch oven to the top. It makes enough to share with friends & family – if you don’t have 8 people to feed at home that is! I always make big batches so I have leftovers, too!

You can easily cut the recipe in half, for at least 4 servings

Creamy Chicken & Wild Rice Soup

Okay, this is what you need:

  • 2 cups chopped sweet onion – usually 1 good size onion
  • 2 cups chopped celery – about 6 stalks
  • 2 cups chopped carrots – about 3-4, depending on how they are
  • 1 cup unsalted butter (yes, 2 sticks!)
  • 1 cup flour (or 1/2 cup corn starch)*
  • 8 cups low sodium chicken broth**
  • 4 cups light cream
  • 4 cups cooked wild rice
  • 2 lbs boneless, skinless chicken breasts – preparation is in directions
  • 2 tsp dried parsley
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp fresh cracked black pepper

This is what you need to do:

  • Prepare the wild rice as directed & set aside.
    In this recipe I use 2 boxes of Rice-A-Roni Long Grain Wild Rice and it’s the perfect amount. It takes about 25 minutes from start to finish.
  • While rice is cooking, prepare your chicken.
  • Preheat the oven at 400 degrees and line a small oven safe pan with parchment paper.
  • Place chicken breasts on parchment and drizzle with olive oil. Season with salt & pepper. I like to use a salt-free garlic herb blend & lemon pepper.
    -If necessary, clean the chicken of any fat or skin that gets tucked underneath when packaged and discard.
  • Place the chicken into the preheated oven and bake until internal temperature reaches 165 degrees, about 20 minutes depending on the thickness of the chicken.
  • When the chicken is done, set aside to cool. Then you can cut it into bite sized pieces. Save the juices from the baking dish and drizzle over chopped up chicken.

    Roasted Chicken & Wild Rice

  • While the chicken & rice are cooking, chop your veggies. Try to keep the carrots & celery the same size when chopping them.
  • In a large stock pot add the butter, chopped onion, carrots & celery. You’ll want to cook the veggies until just softened. Stirring constantly. Takes around 15 minutes.
  • Add the parsley and turmeric. Make sure to scrape all of that goodness off of the bottom of the pot while you’re stirring.
  • Sprinkle the flour* over the softened veggies and mix thoroughly. Let the flour soak up all of the juices from the butter &  veggies. Cook for a few minutes. Stirring continuously. It’s okay if it starts sticking to the bottom of the pot, just don’t let it get too dark. You want to cook the flour, so it doesn’t taste raw. It will start to smell a little nutty. This is what you want.
    *Use the corn starch option to make it Gluten-Free

    Chopped carrots, celery & onion

  • Now add the chicken broth** and scrape up all of that good stuff on the bottom of the pot
  • **You can use 8 cups water & 2 Tbsp + 2 tsp chicken base. I like Better Than Bouillon
  • Add the light cream and continue to stir so that it does not stick to the bottom of the pot.

    Broth & Cream added to Veggies

  • Add the chicken & the wild rice and give a good stir.
  • Stir & taste. Adjust seasonings to your liking.
  • Simmer until it thickens slightly – don’t let it boil – it takes a good 10-15 minutes. It does thicken as it sets, too – if it gets too thick for you, just add more chicken broth to thin it out

    Creamy Chicken & Wild Rice Soup Recipe

It’s so good on it’s own, you don’t need anything else to go with it!


Chicken Swiss {Herb Seasoned} Stuffing Casserole

A chicken casserole with a creamy coating and topped with a buttery herb seasoned stuffing mix. It is comfort / soul food at it's best!
A chicken casserole with a creamy coating and topped with a buttery herb seasoned stuffing mix. It is comfort / soul food at it’s best!

So, as I was going to post this recipe I was conflicted as to what to actually call it. I used to always just say we were having “The chicken & stuffing casserole” for dinner. Everyone knew what I meant, but to actually post a recipe… it was kind of vague. I asked the guys {family} and this is what they came up with, “Crumbly & Bumbly Chicken Swiss Stuffing Casserole”. I thought it was the perfect description! It has chicken, obviously… a creamy-cheesy middle and a crunchy stuffing topping.

Now, if you have picky eaters that will pick out even the tiniest piece of mushrooms, because they think they don’t like mushrooms, please feel free to use Cream of Chicken Soup instead. Both are equally delicious. So, just use whatever you prefer!

Also, it is very important to use the package of stuffing that I show here:

The only stuffing you are allowed to use in this particular recipe! Trust me!
The only stuffing you are allowed to use in this particular recipe! Trust me!

*Preheat your oven to 375 degrees

What you need & what you need to do with it:

Prep a 9×13 casserole dish: Smear some butter all over that bad boy – it adds flavor! If you’re looking to save some calories then FINE, skip this step BUT this casserole is not for those that are looking to skimp on calorie intake. Just sayin’. And for goodness sake, only use REAL butter!!!

  • 2.5  to 3 pounds of Boneless, Skinless Chicken Tatas, cut into chunks
    (3-4 breasts, aka “Tatas”)
    I usually take a breast, cut it into 5 slices from top to bottom then cut the thicker slices in half again. Try to get them into even sizes so they cook evenly. Lay one breast at a time out into the dish and spread out so there is a little room between each piece.
    chicken breasts
  • 8 ounces of Sliced Swiss Cheese ( Pepper Jack is delish, too – or any cheese to your preference )
    Place slices of cheese evenly over the chicken. I take full slices and lay along the outer portion, then fill in with half slices to ensure that all of the chicken is covered

swiss cheese

  • 2 cans of either Cream of Mushroom or Cream of Chicken Soup
    Spread out evenly over the cheese. (I use one can for each side. Smart like that!)

cream of mushroom soup

  • 5 cups of dry Herb Season Stuffing
    Lay on thick & evenly over the soup mixture, pressing it into the soup.

stuffing top

  • 1.5 cups of milk
    Slooooowly pour evenly over the dry stuffing. It will help to moisten the stuffing.
  • 1/2 cup of butter (1 stick) melted in a pour-able measuring cup
    As the last step, slooooowly pour melted butter evenly over the stuffing mix. This will give the stuffing some crunch and added flavor!
  • Bake for 40-45 minutes, until the top is browned and the sides are all bubbly.

chicken swiss casserole

  • It needs to sit for at least 20 minutes before serving. It will be pretty liquidy, that’s okay. It’s still gonna be delish! It sets up even more when you go to have some the next day for lunch!!!!