Poppy Seed Chicken

1 whole chicken cooked and cut into small pieces
1 can cream of chicken soup
1 1/2 c. sour cream
1 square butter
8 oz. crushed Ritz crackers crushed
1 Tbsp. poppy seed

•Melt butter and mix in crushed crackers.  Put 3/4 of crackers in the bottom of a 2 qt baking dish.  Mix together chicken, soup and sour cream.  Spread over cracker mixture in baking dish.  Put remaining cracker mixture on top.  Bake at 350º for 20 to 30 minutes.

Spicy White Chili

                                                   From Better Homes and Gardens        
2 c. chopped onions
4 cloves minced garlic
2 Tbsp. olive oil
1 4.5 oz can diced green chiles
3 tsp. chili powder
1 tsp. dried oregano, crushed
1/8 tsp. cayenne pepper
3 15 oz. can chit kidney beans, rinsed and drained
2 14.5 oz. reduced sodium chicken broth
5 cups cubed cooked chicken
4 oz. Monterey Jack cheese shredded

Cook onions garlic in hot oil over medium heat for 5 or 6 minutes in a large dutch oven.  Stir in chiles, chili powder, oregano, and cayenne.  Cook 1 minute.  Mash one can of beans.  Add all beans and broth to dutch oven.  Simmer covered for 10 minutes.  Stir in chicken.  Cook about 10 more minutes.  Stir in cheese until melted.  Makes 8-10 servings.

355 calories per serving
13 g fat
27 g carbs
8 g fiber