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Three-Cheese Farmstand Cups
Grilled Mediterranean Stuffed Peppers
Roasted Garlic Marinara Braised Chicken with Lingu
Lettuce-Wrapped Korean Short Ribs Makes
Sweet & Spicy Korean-Chinese Cauliflower Bite
Chicken Cheese Appetizers
Mashed Sweet Potato Casserole
Chicken Chili Casserole
Skinny Cooks


Olive oil
2 garlic cloves, sliced thin
3 boneless, skinless chicken breast halves
1/2 of a medium onion, chopped
2 or 2 1/2 c. whole stuffed olives
1 regular can of Kidney beans with juice
1 1/2 c. hot and spicy salsa or medium salsa, your favorite kind
1 T. of Chili powder
1 box of macaroni & cheese prepared according to directions on box


Sautť the sliced garlic and chicken breasts over medium heat.

When the chicken breast pieces are mostly cooked slice them into bite-size pieces. Return the chicken to the skillet and add the onion, olives, kidney beans, salsa and chili powder. Sautť so it bubbles and blends well.

Make a box of macaroni and cheese according to directions on the box. When finished, stir the chicken chili mixture into the macaroni and cheese and place into a casserole dish.

Bake about 30 minutes to be sure everything is nicely heated. Itís ready to enjoy.

If you donít want a casserole you can just make the chicken chili part and wrap it in soft flour tortillas and call it a chicken and bean burrito. Itís versatile and itís good.

To get Dave Kesslerís book, Skinny Cooks Canít Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Please do not send checks to Farm World. Make checks out to Dave Kessler.

This farm news was published in the May 31, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.