Last week we didn’t get our chili made, because we ended up making plans. We had our chili on Monday. Here is the rest of the menu.
Monday: Chicken Chili
Ingredients:
1 can black beans
1 can white beans
1 can red beans
1 can corn
1 can Rotel
1 can chicken
1 onion diced
1-2 jalapenos *optional.
Instructions: Dump everything together in a crock-pot don’t drain any of the juices. Cook on low for 3-4 hours. Add cheese, sour cream, jalapenos to your individual bowl.
Tuesday: Taco Hashbrowns this is a super easy recipe, and it has quickly become a favorite around here. Find the recipe here: https://www.recipesthatcrock.com/taco-crock-pot-hashbrown-casserole/
Wednesday: Chicken and Noodles
Ingredients:
2 pounds of chicken breasts (Fresh or frozen)
1 stick of butter
2 cans cream of chicken soup
2 and of chicken broth
1 24oz package of frozen egg noodles (Reames are my favorite)
Instructions:
Place chicken fresh or frozen on the bottom of the instant pot. Pour soup and chicken broth on top of it. Place one stick of butter on top of that. Add lid and cook on POULTRY SETTING for 25 minutes if frozen and 15 if thawed. I use natural release when I am not in a hurry. IF I am in a hurry I will do a quick release, and it’s just as good. Use a towel so the moisture doesn’t go all over. Pull chicken out and shred it. Place chicken back into the instant pot. Add your frozen noodles on top and cook on SOUP setting for 5 minutes.
Quick release with a towel once again and enjoy! Serve with or on top of mashed potatoes!
Thursday: Maid Rites (My favorite)
Friday: Leftovers that should last us through the weekend 🙂
Hey It's Abbey! 