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This is my ultimate time saving "go-to" recipe for quick dinners the whole family loves. I grill several pounds of chicken breast over the weekends and store it for quick use through the week for fast dinners. I always have either Great Northern beans and/or the White Kidney Beans-labeled as Cannellini Beans by Bush's Best, but you can really use which ever you have- I prefer the northern simply because they are smaller, but really no difference in taste. I normally use chicken broth; but was out so I grabbed the beef that was in the pantry and turned out just as well. Can make with or without the cream of celery- but adding it helps thicken it up some. Can add as much water as you want to cook off- really the liquid is up to your own preference. When I originally saw this recipe- it was with just one tablespoon of chili powder; but I like more flavor than that so I make it with two. I actually got this recipe out of a parents magazine awhile ago.
Quantity
1
Quantity Unit
1
Servings
Prep Time (minutes)
6
Cook Time (minutes)
30
Ready In (minutes)
36
Ingredients
Amt.
Measure
Ingredient
2
cups
Great Northern beans, canned (30oz), drained
4
cups
white beans, canned (15 oz can)
1
pound, raw
chicken breasts, cooked and chopped
2
cups
broth, Beef
1
can (10.75 oz)
cream of celery soup, condensed
2
tablespoons
chili powder
1/4
teaspoon
oregano
1/8
teaspoon
Spices, ground cumin
1/4
teaspoon
Spices, ground cumin
1/4
teaspoon
Paprika
Steps
Sequence
Step
1
If you do not have pre-cook chicken breast- cube and cook chicken. If you have the precooked chicken breast cut into small pieces.
2
Open and drain the three cans of beans, rinse well.
3
Combine all ingredients in stock pot or large pan.
4
Add seasonings and desired amount of additional water.
