Loaded Baked Potato Casserole

Potatoes are excellent sources of COMFORT food, readily available, and oh so versatile! A Travel Softball Mom brought a similar recipe to a team building event and my husband fell in love with the dish. I decided to make it a little more simple and quick by using Frozen Cubed/Diced Hash brown potatoes. 

Ingredients:

2 Cups Shredded Cheddar/Colby Jack Cheese

2 lb bag of Diced Hash Browns

16 oz Sour Cream

1 pk dry Ranch dressing mix

6-8 slices of Bacon (cooked and crumbled)

 Mix Sour cream and Ranch dressing package

 Save some Cheese and Bacon for the top 

 Mix everything else together in a large bowl

 Place in a 9x13 baker

 Bake in a preheated oven at 350 degrees for 45-50 minutes

White Chicken Chili

With a little nip in the air, comes the desire to create "Comfort food" for your family. A little break from the traditional red meat chili, White Chicken Chili gives the warmth and spice that the Autumnal season is so remembered.

Ingredients:

• 3-4 chicken breasts
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• dash of cayenne pepper
• 14.5 ounce can chicken broth
• 4.5 ounce can chopped green chiles
• 15 ounce can white corn, drained
• 2 15.5 ounce cans white beans, drained (Cannellini or Great Northern are good)

1 hour before serving:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk
• 1 teaspoon of powdered Chicken Bullion base
• 1/4 teaspoon white pepper
• 1/2 teaspoon seasoned salt
• 1/2 cup sour cream

• Directions
• 
  
• Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans. Cook on low for 6-8 hours.
• 1. About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base.
  2. Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.
  3. Pour sauce into crockpot and mix to combine.
  4. Add sour cream and mix.
  5. If chicken has not already shredded with stirring, take out large pieces, shred them with two forks, and return to the crockpot.
  6. Let the chicken chili cook on low 1 more hour if you can.
  7. http://lovelylittlekitchen.com/creamy-crockpot-white-chicken-chili/