Award Winning: White Creamy Chicken Chili

That's right, it is award winning.  Taking not only the Ultra Division but also took best in show.  This is a modification of a stroganoff recipe that I ran into a few years ago.  The stuff is just good and really not what most people think of as chili but it works real well and requires very little work.  It is a crockpot recipe that needs very little attention and very little prep.

Origin:  Duffs Mind

Ingredients:

• 6 bonless chicken breasts, frozen.
• 1/2 stick of salted butter cut in to 4 pieces.  Get that margarine out of here.
• 2 (.7 oz) packaged dry Italian style salad dressing mix
• 1 (8oz) package of neufchatel cheese (cream cheese will work too)
• 1 big 26 oz can condensed cream of chicken soup or 2 smaller cans.
• 1 can pinto beans drained and rinsed
• 1 can white beans drained and rinsed
• ground (white) pepper
• garlic powder

Directions:

1. In the crock pot stack the chicken breasts and add the Italian dressing mix on top.  Put the butter on top of it all.  Then put the lid on and put it on Medium Low for 5-6 hours.  
2. Go for a walk or shopping or something and let the stuff cook.  If you trust your crock pot then let it be.  I may not look that great at the end of 6 hours but it is still just good.  Your kitchen will smell amazing.
3. Take two forks and shred the chicken in the crock pot.
4. Add the soup, neufchatel cheese and beans and mix.
5. Cook for another 30 minutes and add pepper and garlic powder to taste.  

This is a real mild chili but it has its kick.  This can stand alone or go with some rice or pasta.  How ever you like.  I know chili is usually easy but this one is just overly easy when you don't have to thaw the chicken.  If by chance you have unthawed chicken I would reduce the time to 3 hours or go to low power.  Either way, keep a better eye on it or freeze you chicken.