THURSDAY CHICKEN CHILI

CROCK POTS CAN MAKE DINNERTIME SIMPLE AND EASY AND WHO DOESN'T LIKE THAT.

CHICKEN CHILI

1 (10)OZ. CAN CREAM OF CHICKEN

1(10)OZ CAN OF CREAM OF CELERY

1 PKG. OF SKINLESS AND BONELESS CHICKEN THIGHS

2 CANS OF NORTHERN WHITE BEANS(DRAINED)

1 CAN ROTEL TOMATOES(DRAINED)

1TSP GARLIC SALT

1/2 TSP BLACK PEPPER

1 SPANISH ONION CHOPPED

FRITOS

HERE'S THE BEAUTY OF A CROCK POT,OPEN CHICKEN,RINSE,PLACE IN CROCK POT.

ADD THE SOUP,BEANS,ROTEL,ONION,AND SEASONING.STIR.

TURN ON LOW AND YOUR OFF.WHEN YOU RETURN AROUND DINNERTIME,STIR THE CHILI WELL.THE CHICKEN WILL BREAK UP AND THICKEN THE MIX.SERVE WITH FRITOS ON TOP FOR A FUN TWIST.

LIKE ANY THING THAT IS STEWED, IT ALWAYS TASTE EVEN BETTER THE NEXT DAY.

IF YOU HAVE LEFT OVER CHILI, YOU CAN LAYER IT WITH CORN TORTILLAS AND SHREDDED CHEESE IN A GLASS CASSEROLE DISH, LIKE LASAGNA. BAKE FOR ABOUT 30 MI NS ON 350. GARNISH WITH SALSA AND SOUR CREAM.