Creamy Chicken Soup from Jane's Blessing

Creamy Chicken Soup

Adapted from The Cookie Rookie

Roux
4 T. Flour
2 T. Oil
2 T. Butter

Ingredients
2 T. Butter
2 T. Oil
1 Yellow Onion, chopped
6 Carrots, sliced into half inch rounds
4 stocks Celery, sliced
1 t. garlic, minced
4 C. Chicken Stock ( I used chicken granules)
3 1/2 C. Cream, or Half and Half, or Whole Milk ( I use Whole Milk)
2 T. Chicken Granules, ( this is because of the milk)
1 t. Pepper
1 T. Fresh Parsley
3 Bay Leaves
1 t. Dried Rosemary
1 t. Dried Fennel
1 t. Dried Thyme
1 t. Dried Basil
1 t. Dried Parsley
1 t. Dried Oregano
1 t. Dried Tarragon
1/2 t. Turmeric
( the original called for herbs de provence which includes all these herbs plus Savory, Marjoram, Lavender Leaves and Bay pwd. I don't have all those, so I used what I had, but I also used way more than it calls for because the first time I made it it was blandish)
3 C. Rotisserie Chicken
Juice from  Lemon ( some of the zest would be good)

Method:

Heat Butter and Oil in lrg. pot over med/low heat. Add Onion and saute for 10 minutes, stirring occasionally (enough to sizzle, but can be left for a few minutes without browning). Add garlic, carrots, celery and 1 t. salt ( it will help the veggies sweat), saute 10 minutes till carrots are med. tender (not mushy, just a bit crunchy or toothsome).

Meanwhile, make the Roux ( thickener) by heating butter and oil over med. heat. Add flour and stir till forms a paste, about 2-3 minutes ( you're cooking the flour so the soup doesn't taste like flour).

When Carrots are at desired texture, add remaining ingredients including Roux, stir well to incorporate.. Bring to a boil, cover with lid and reduce heat to low. Simmer for about 15 minutes then turn off heat. Let soup sit for at least an hour, but I let it sit for about 3 ( I do the prep work the day before then cook it before Church so it sits while we're gone) to steep the dried herbs. Taste, adding additional salt if desired.

Bring back to appropriate temp. and serve with bread and butter:)

Fall Salads

We tried the Butternut Squash & Smokey Ham Quinoa salad a few weeks ago as a main course and LOVED it. I substituted the ham for Turkey Sausage since Mike isn't a Ham man. The other salads on the site look awesome!!

Coconut Lime Chicken with Thai Garnishes

You must all try this chicken recipe.  I've made it once as written, but since then, I've switched to skinless or boneless, skinless chicken breasts (easier!), and I always add a ton more veggies onto the garnishes plate (radishes, salad mix, sliced raw zucchini, flaked coconut) to make it both healthier and to make the chicken go further.  I love to slice the chicken thinly and heap it in the middle of my largest serving platter and make rows of each of the other garnishes next to it.  (So pretty!  So delicious!  So fresh!)  Since I've been hearing reports of a shortage of exclamation points in the country, I think I'd better stop here before I use up my year's supply.  But seriously--you have to try this!

Rosemary Garlic Pork Loin Roast

This is the star of the best Sunday dinner I've ever made.  Seriously.  The key (MOM) is not to overcook the pork.  Pair this with roasted cauliflower, a yummy green salad, and some one-hour rolls, and you have a delicious "fancy" dinner.  I got this recipe (and I've gotten so many other delicious, delicious recipes) from epicurious.com.


4 cloves garlic, pressed
4 teaspoons fresh rosemary, chopped, or 2 tsp. dried rosemary
1 1/2 teaspoons coarse salt
1/2 teaspoon ground black pepper
 2 1/2-pound boneless pork loin roast, well trimmed

Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over pork. Place pork, fat side down, in prepared roasting pan. Roast pork 30 minutes. Turn roast fat side up. Roast until thermometer inserted into center of pork registers 155°F., about 25 minutes longer. Remove from oven; let stand 10 minutes Pour any juices from roasting pan into small saucepan; set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick slices. Arrange pork slices on platter. Pour pan juices over. Garnish with rosemary sprigs, if desired.

Yummy Quinoa

Seriously, this is one of the yummiest recipes I've tried.  It tastes like delicious fresh salsa.  I served it with hot homemade braided bread, and it's a fabulous meal. I bet it's yummy cold, too, as leftovers.  Yum!

Yummy Quinoa

1 tsp olive oil

1 red onion, diced

3 cloves garlic, minced

3/4 c uncooked quinoa

1 1/2 c broth (I use chicken broth)

1 tsp cumin

1/4 tsp cayenne pepper

salt and pepper

Heat oil in saucepan. Stir in onion and garlic. Mix in quinoa and cover with broth. Add spices. Bring to a boil, reduce heat, simmer 20 mins.

1 cup frozen sweet corn

2 roma tomatoes, diced

1 T lime juice

2 cans black beans, rinsed and drained

1/2 c cliantro, chopped

Stir in corn, simmer 5 more minutes. Add rest of the ingredients. Sprinkle with feta

Chicken Enchiladas With Green Salsa

This is one of the yummiest enchilada recipes I've ever eaten!!!! The green salsa just makes it sensational!

Chicken Enchiladas With Green Salsa | Real Simple Recipes

Peanut Wraps

I found this recipe at Little Birdie Secrets (of granola fame), and I love it.  It's super mild, so my kids loved it (but you could always add some sriracha or other chili sauce for a bit of a kick), and it's super fast, so I loved it, and it's super delicious, so we all loved it.  I added the changes I made in italics below.

Peanut Wraps 

Ingredients:
1/2 tsp garlic salt
1/2 tsp pepper
3 boneless skinless chicken breasts, cut into strips
1 tbs cooking oil (I used canola)
4 cups broccoli slaw (I used regular cabbage coleslaw because that's all I could find at the store)
1 medium red onion (I used half of a red onion and half a package of green onions because I thought it would go over better with the girls.)
1 tsp grated fresh ginger
Tortillas (Whole wheat from Meijer are the BEST!)

Peanut Sauce:
1/4 cup sugar
1/4 cup peanut butter (I used creamy, but I bet chunky would be good for some extra crunch)
3 tbs soy sauce
5 tbs water
3 tbs cooking oil
1 or 2 cloves freshly pressed garlic cloves 

Directions:
Season chicken strips with garlic salt and pepper. In a large skillet cook chicken in hot oil on medium-high until no pink left. Put aside and keep warm. 
In same skillet add broccoli mix, onion, and ginger. Cook until crisp but tender.  (Like 2 minutes.)

Make peanut sauce while veggies cook. In a small saucepan combine sauce ingredients, heat and stir until dissolved. 

Serve by layering the veggies, chicken, and sauce in a tortilla. Wrap it up. Eat it up. Lick your plate. Makes 6-8 wraps. (Makes a great salad too!)

For Annie:)

Red Thai Curry

1 Tbsp. Veggie Oil

1 Tbsp. Red Curry Paste (i use Thai Kitchen)

1 (14oz) Can Coconut Milk (canned c. milk is in the Asian isle which is also generally the mexican isle)

1/2 C. Chicken Stock

1 Pound Chicken/Pork/Beef diced (1 or 2 chicken breasts cooked over med-high heat about 5 minutes each side, let them sit at least 3 minutes afterwards before slicing so juices don't run out)

3 C. Assorted Veggies ie.snow peas, diced carrot, broccoli, bell peppers

2 Tbsp. Julienne cut FRESH Basil

1 Tbsp. Brown Sugar (you can substitute it with honey which is nice)

1 Tbsp Fish sauce (i've made it with and without and can't really taste a difference. fish sauce reeks!)

4-6 C. cooked rice

Heat oil in skillet on med. heat. Add curry paste to oil and cook, stirring till fragrant. Add stock and coconut milk and bring to simmer over med-high heat. Stir in sugar and fish sauce till well blended.

Stir in meat and veggies and simmer till veggies are crisp-tender. Remove from heat a stir in Basil. Careful!!! Broccoli over cooks easily and then it's yuck! Serve over rice.

Note: if you like the sauce thick let it simmer a bit before adding the veggies.

Makes 4-6 servings depending on appetite.

Pizza/Calzones/Baked Potatoes

What does Pizza, Baked Potatoes and Calzones have in common? Ingredients!!!! I made homemade Pizza the other night and felt kinda guilty at how much I spent. I justified it cause we were feeding the Missionaries but when I figured out what to make with the remaining junk I felt better:)

Shopping List

1 can olives

1 carton mushrooms

1 Lrg yellow onion

1 gr bell pepper

1 pkg pepperoni

mozzarella cheese

1 jar spaghetti sauce

Betty Crocker pizza crust (super cheap and work great for me)

Pillsbury ready made dough (in the roll canisters like the Biscuits and Crescent rolls)

Potatoes (we already had these as I'm sure most people do)

Divi up all ingredients between the Pizza, Baked Potatoes and Calzones (1 roll made 3 med ones, 2 for dinner and 1 for Mike's lunch. 375 for 14 minutes but watch them, we dipped the calzones in pizza sauce). Very nice!!!

Sat-Pizza, Sun-Potatoes, Mon-Calzones.

Lemony Tortellini with Peas and Bacon

I have adapted this recipe from Everyday Food, which is seriously the best food magazine ever.

1 package cheese tortellini, frozen or fresh, but not dried (about 20 oz.)--the ones you get at Sam's Club are the best
1 bag frozen peas
1/2 pound bacon
1 tsp. minced garlic
1 lemon, zested and juiced
Kosher salt
Fresh ground pepper

Boil the tortellini according to the package directions.  Don't overboil, or all the cheese leaks out.

Meanwhile, chop the bacon into little pieces and fry in a pan until crisp.  When the bacon is all crispy, turn off the heat and when everything stops sizzling in the pan, add the garlic to the bacon grease.  (If you add it while everything is still crazy hot, the garlic burns and turns bitter--NOT good.)

When the tortellini are done, add the bag of frozen peas, and immediately strain both the peas and pasta and put them either back into the pot or into a large bowl.  Scoop the bacon and garlic out of the bacon pan, leaving most of the grease behind, and add them to the tortellini.  Add the lemon zest and lemon juice to the pasta.  Salt and pepper to taste.  (If you need to, you can also add another tablespoon of the bacon grease to the mixture, since bacon is always delicious.)

Bread Salad

Bread Salad
(Mostly we call this bread salad because the kids balk at "green salad", but "bread" is always worth eating.)

1 head of lettuce, chopped
2 tomatoes, chopped
1 cucumber, chopped
Other green salad ingredients as desired (radishes, bell peppers, sprouts, whatever)
2 grilled chicken breasts, chopped
1 loaf whole wheat french bread, cubed
2 tbsp. olive oil
1 tsp. kosher salt

Spread the cubes of bread on a cookie sheet.  Drizzle with olive oil (and my measurements were just a guess), and sprinkle with salt.  Bake at 400 degrees for about 10 minutes, then stir, and bake for about 5 minutes more until toasty brown.

Combine all the salad ingredients together and serve with Kraft Greek Vinaigrette.  If you think you'll have leftovers, I serve the croutons on the side so they don't get soggy in the refrigerator.

Wingless Buffalo Chicken Pizza

This is a Rachel Ray recipe I tried tonight that went over well with Mike and our buddy Brian.

Wingless Buffalo Chicken Pizza

3/4 P. Chicken Breast Cutlets

Extra Virgin Olive Oil

2 tsp. Grill Seasoning, McCormick Montreal Seasoning is recommended

1 Pizza Dough (I used an instant Betty Crocker packet that was $0.79 and it worked great)

Corn Meal or Flour for handling dough

2 Tbsp. Butter

1 Tbsp. Worcestershire Sauce or eyeball it

2 to 3 Tbsp. Hot Sauce, med. to spicy (I used Cholula hot sauce)

1/3 C. Tomato Sauce (if you're not a tomato sauce lover I would take it down to 1/4 c.)

1 C. Shredded Monterrey Jack Cheese

1/2 C. Crumbled Blue Cheese (I bought a wedge and tried to crumble it. I would not recommend doing that)

3 Scallions thinly sliced

Preheat oven to 425 degrees. Preheat Grill to high.

Drizzle chicken with EVO and sprinkle with grill seasoning. Add chicken to grill, cook about 3 minutes on each side.

Stretch dough to form pizza using corn meal or flour to handle. (if you let it rest and warm up it will be easier to handle) Place on pan.

In med. skillet over med. heat melt butter and stir in Worcestershire sauce, hot sauce and tomato sauce. Remove chicken from from grill and thinly slice. Add chicken to sauce and coat. Cover pizza dough with saucy chicken mix, cheeses and scallions. Bake 15 to 18 minutes or until crispy.

Aunt Steph's Pasta*

*Moved it for you, Mom. :)

Chicken Garlic Pasta
6-8 cloves of fresh garlic
1 T. plus 1 t. oil
chicken bullion
1 purple, red, or yellow onion ( we ended up using a yellow onion)
1 yellow or orange pepper sliced very thin (again we had to go with a green pepper)
2 green onions sliced
1/4 t. dried red pepper lakes (add more for more spice)
1 lb. penne pasta
2 bunches of broccoli (cleaned and cut into flowerets)
12 cherry tomatoes, halved (didn't use because Annie thinks they are poisonous)
pinch of ground nutmeg
Fresh, shredded basil ( fresh is best, but we used dried)
2 c. cooked chicken, cubed ( She usually grills it with jsut salt and pepper--we stir fried it in a little olive oil-still very good)
Freshly ground parmesan cheese ( we used 6 oz.)
Fresh ground pepper

Heat olive oil to medium heat and add garlic and chicken. Add the opinion, peppers, pepper flakes, green onion. cook , tossing until onion is crisp and tender.

Boil pasta until partially cooked. Add the broccoli to the pasta pot and let it cook for 5 more minutes until still slightly crisp. Scoop our the broccoli and set aside and save 2 cups of the boiling water and add 2 bullion cubes to it until dissolved. Thoroughly drain pasta.

Return the pasta and broccoli over low heat to the onion and the pepper mixture. AD the 2 cups of bullion, cherry tomatoes, nutmeg, basil and ground pepper. Stir just until tomatoes are hot and serve with fresh parmesan cheese.

We loved this for dinner tonight. Annie was the cook, but we all gobbled it down.

Tofu, what?!

Okay Em-here is the recipe I tried with tofu. It was surprisingly really good. Tofu is kind of tasteless and we both really liked the texture. If you're feeling bold I would recommend it.

Artichoke Pasta
1/2 lb. tri-colored pasta (or elbow macaroni)
1/2 medium onion, chopped
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 lb. firm or extra-firm tofu, diced
1 (14-oz.) can artichoke hearts, quartered
1 (12-oz.) can diced tomatoes
1 (8-oz.) can tomato sauce

•Cook the pasta according to the package directions.
•While the pasta is cooking, sauté the onion and garlic in the olive oil for 1 to 2 minutes. Add the diced tofu and sauté for 2 minutes, then add the artichokes, tomatoes, and tomato sauce.
•Drain the pasta and combine all the ingredients.

Makes 4 Servings

Yogurt Parmesan Chicken

This stuff is awesome. It's super easy, moderately healthy, and almost fancy. (I mean, not compared to what you guys make, but compared to the usual fare Chez Wells.) I usually serve it with steamed veggies and Larry's biscuits, but I wish I served it with garlic mashed potatoes and lemon butter green beans.

Yogurt Parmesan Chicken

8 boneless skinless chicken breast tenderloins, (or 3 boneless skinless chicken breast cut into tenderloin-sized strips)
1 - 2 cups fat free plain (not vanilla) yogurt
1 sleeve of Ritz crackers, crushed (I use generic Ritz, reduced fat version, and I just blender 'em up)
3 tbsp. parmesan cheese (Kraft, from the can. Don't be a snob.)
1-1/2 tsp. garlic powder
1 tsp. seasoned salt (Lawry's, of course)

Mix crackers, cheese, garlic powder, and salt together on a plate. Put yogurt on another plate. Coat each piece of chicken in yogurt, then in crumbs, and place in a 9x13 baking dish. (Don't crowd them. If you use more chicken, use a bigger pan.) Bake at 350 for 45 minutes. Serve with Chicken Lime Sauce.

Chicken Lime Sauce
3/4 cup chicken broth (or 3/4 cup water with 3/4 tsp. chicken base)
1 tbsp. brown sugar
3 tbsp. lime juice (from one large lime--lemon also works, although it's not as good)
2 tsp. Dijon mustard (regular mustard will work in a pinch, but it's not as good)
1 tsp. cornstarch
1 tbsp. butter
Combine chicken broth, sugar, mustard, and cornstarch in a small saucepan. While still cold, whisk together until all the cornstarch particles are separated (no lumps). I usually do this part right after I put the chicken in the oven, and then I just set the pan on top of the stove with no heat. With five minutes left to go on chicken cooking time, turn medium heat on under the saucepan and simmer until slightly thickened. Add butter and lime juice and stir until butter melts. Put in your fanciest creamer jar or gravy boat and serve with chicken.

Yummyness!

I made some new things that went over wellish.

Curry Turkey Burgers

1 1/3 P. Turkey Breast

Half and Onion Diced

1 inch Fresh Ginger, grated

2 garlic cloves minced

1/2 Red or Green Bell Pepper

Salt to taste

2 Tbsp. Curry Pwd. (I used yellow)

Mix like meat loaf and form into patties. Brushs or drizzle with Olive Oil and grill or cook in pan.

We didn't put them on buns cause we had none but they were really good.

Australian Potato Bake ( I got this on my mission. Similar to funeral potatoes but not yucky and Mike liked them)

4 Lrg. Potatoes sliced into 1/4 inch rounds, skins left on

2/3 C. Heavy whipping Cream

2/3 C. chicken stock

Half of an Onion diced

3 garlic cloves minced

Pinch of Nutmeg

1 to 2 Cups grated cheese

Preheat Oven to 450 degrees. Arrange potatoes in a 8 in. square baking dish sprinkling onion in between layers and on top. Gently heat cream, stock, garlic, and nutmeg until nearly boiling. Be careful not to let boil cause bad things happen:) Ladle over potatoes and cover with tin foil. Bake for 40 to 45 minutes or until potatoes are soft. Remove foil and cover with cheese return to oven and let cheese melt and become slightly crisp. Take out and let sit cause at this point it's hot magma!!!

Stuffed Pizza Rolls

I found this recipe on Our Best Bites, and it is:
a) delicious
b) not very healthy
c) easy to get my kids to eat 
d) very customizable--fill with whatever you wish.

We had canadian bacon and pineapple, as that is our favorite, but any other combination would also be delicious.  Plus, I am loving the Classico Plum Tomato and Olive Oil marinara, so I warmed that up for dipping--YUM!  Served alongside a large green salad, it was almost a real meal.  :)
 
Stuffed Pizza Rolls
Recipe from OurBestBites

1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1  t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust. 

Preheat oven to heat specified on pizza dough package.  Usually it's 400 degrees.  If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface.  Pat or roll the dough so it's about 12" by 8".  You're going to want to cut it into 24 squares, so just eyeball it if you need to.  Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?) 

Place cheese and desired toppings on each square.  (Note that you're not putting the marinara sauce on the dough- it's for dipping after)  You guys are smart, right?  Just eyeball how much.  You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.  Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.  (In lieu of the Parmesan, garlic, and Italian seasoning you could  substitute this garlic bread seasoning.)

Cook them in the oven for about 15-20 minutes or until golden brown on top.  Keep an eye  on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

Gnocchi Nicoise

This was Rob's birthday dinner so I splurged and bought a lot of the ingredients Central-Market-style. Let's just say Rob ate it for 3 days and was really excited each day. I also bought a loaf of Cheddar Rosemary bread and made up some olive oil with Italian seasoning, salt and pepper. YUM! (My gnocchi was definitely not as impressive as Emilee's homemade...but I'm just not there yet :))

Ingredients
1 tablespoon extra-virgin olive oil
4 ounces bacon, diced
4 cloves garlic, smashed
1/2 pound coarsely ground beef (look for "chili grind")
2 tablespoons brandy or red wine
3 shallots, chopped
1 cup diced carrots
1 stalk celery, sliced
1 tablespoon tomato paste
Kosher salt and freshly ground pepper
1 15-ounce can plum tomatoes
1 cup low-sodium chicken broth
1 bay leaf
2 1-inch strips orange peel
2/3 cup nicoise olives, pitted and chopped
1 package (about 1 pound) vacuum-packed gnocchi
Directions
Heat the oil in a medium skillet over medium-high heat. Add the bacon and garlic; cook until the bacon starts to brown, about 4 minutes. Add the ground beef; cook, stirring, 3 minutes. Add the brandy, shallots, carrots, celery and tomato paste; cook until the vegetables soften, about 4 minutes. Season with salt and pepper.

Crush the tomatoes into the pan with your hands and add any juices from the can. Stir in the broth, bay leaf, orange peel and olives. Bring to a simmer and lower the heat; cover and cook 20 minutes. Uncover, increase the heat and bring to a boil to thicken the sauce.

Bring a large pot of salted water to a boil the gnocchi until one floats to the top, about 1 minute. Drain immediately to prevent the gnocchi from becoming mushy. Remove the orange peel and bay leaf from the sauce and season with salt and pepper. Toss the gnocchi with the sauce.

Mmm Chicken Schnitzel

Super yummy, and really easy.

Ingredients
1/2 cup plain low-fat Greek yogurt (I also used Vanilla yogurt)
1/4 cup whole-grain mustard (I used spicy and it was delicious!)
5 slices white bread, torn
3/4 teaspoon dried marjoram
Kosher salt and freshly ground pepper
1/2 cup all-purpose flour
1/2 teaspoon paprika
Pinch of freshly grated nutmeg
2 large eggs
4 chicken cutlets, about 1/8 inch thick (about 1 1/2 pounds total)
Vegetable oil, for frying
Applesauce, for serving (optional)


Directions
Whisk the yogurt and mustard in a bowl until smooth; set aside.

Pulse the bread in a food processor until finely ground. Transfer to a shallow dish and add the marjoram, and salt and pepper to taste. In another shallow dish, season the flour with the paprika and nutmeg. Beat the eggs in a third dish. Season the chicken with salt and pepper.

Dredge each cutlet in the flour, shaking off the excess. Dip in the eggs and then in the breadcrumbs, pressing to coat both sides. Place on parchment paper until ready to fry.

Heat 1/8 inch of vegetable oil in a large skillet over medium-high heat until hot. Add 2 cutlets, gently swirling the skillet so the oil washes over them, and cook until golden brown, about 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Repeat with the remaining chicken, adjusting the heat as needed. Serve the schnitzel with the mustard sauce and applesauce, if desired.

Fiesta Chicken Casserole

This casserole was a life saver during finals. It lasted three days, and thats a long time between Rob and I

Fiesta Chicken Casserole

Ingredients
1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Pace® Chunky Salsa (Hot works best, you need the extra kick with all the other ingredients)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained (**I actually used a jalapeño honey rotisserie chicken I found at HEB. DELICIOUS. I would recommend a rotisserie because, well its just way better than chunk chicken breast)
1 can (about 15 ounces) black beans, rinsed and drained
**I made this twice and the second time I put in a good chunk of cream cheese, you know, for good measure. And it was dang tasty.

Directions
Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.

Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake at 400 degrees F for 40 minutes or until the crust is golden brown.