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I did a search but could not find it.


Quite some time back before the new foodie format someone (maybe Vlap) posted an excellent recipe for this. I made it a couple times but the darn thing got lost and now I cannot make it.
Any help appreciated.

The one that comes up in a search is not it. The one I am looking for had ground beef as well as chicken in it.

If VLAP posted it .. it may have been during his love affair with Paula Deen...

I have not personally tried this but looks damn good (for chicken)
http://www.foodnetwork.com/recipes/paul ... index.html" onclick="window.open(this.href);return false;

Thanks a lot for the tip. Looks good to me will give it a try this week end and report back on it.

I make mine and use great northern beans and we add corn to ours. Very simple to make and very tasty.

Thanks Todd. Post your recipe if you please.

Here is the one that we make... so good. The last step is the key to making it good and creamy.

Creamy White Chili

Ingredients:
1 lb chicken breast - cubed
1 T butter
1 medium onion, chopped
1 ½ tsp garlic powder
2 cans beans, great northern or cannelloni (15.5 oz each), rinsed &
drained
1 can chicken broth
1 can (4 oz) green chilies
1 tsp salt
1 tsp cumin, ground
1 tsp oregano, dried
½ tsp pepper, ground
¼ tsp cayenne pepper - optional ingredient
½ cup brown rice, cooked
1+ cups sour cream

Directions:
1. While chicken is still mostly frozen, cube it.
2. Cook brown rice.
3. Chop onion and set aside.
4. Have spices measured and ready.
5. Drain beans (and rinse if you feel like)
6. In a large sauce pan, sauté chicken, onion, and garlic in butter until
chicken is cooked.
7. Add beans, broth, and seasoning, and then the cooked rice.
8. Bring to a boil.
9. Reduce heat, simmer uncovered for 30 minutes.
10. Remove from heat, stir in sour cream and serve immediately.