Nacho Cheesy Chicken Rice

For the Sauce:

2 Cans Cream of Chicken Soup (or 1 family sized can)
1/2 cup Asiago Cheese
1/2 cup Sharp Cheddar Cheese
1 can of Chunk Chicken Breast, drained & shredded
1-1/2tbsp your choice of oil (I use red pepper oil)
1tbsp Taco Seasoning
1tbsp Cumin
1/2 cup sour cream
1 cup Milk

For the Rice:

1 can of Kidney Beans, drained
5 cups Long Grain Rice
1-1/2tbsp your choice of oil (I use red pepper oil)
1/4 Vidalia Onion - Minced
1/8 Serrano Chili - Minced
1tbsp Ginger paste
10 cups water/chicken stock (whichever you prefer)

Heat 1.5tbsp oil in a LARGE skillet, place onion, chili and ginger paste, saute until onion is slightly transparent, add in the rice & give a few tosses to coat thoroughly & fry slightly.  Add stock/water & kidney beans, cover & bring to a boil, turn heat down to a simmer & let it simmer for 20-25 minutes or until all liquid is gone.

In another pot place cream of chicken, taco seasoning, milk, cumin, sour cream and cheeses, heat on low, constantly stirring until all the cheese is melted, add shredded chicken & stir to mix. When everything is mixed together turn off the heat and cover with a loose fitting lid (I use my oval crockpot lid on my large round pot).

Combine together sauce & rice, mix thoroughly & serve hot with shredded lettuce, diced onion, diced tomato, cilantro, sour cream etc or if you like serve it plain by itself ;)

Indian Frybread

4 cups of flour
1 tbs. baking powder
1 teaspoon salt
2 tbs. powdered milk
1 ½ cups warm water
1 cup shortening
Extra flour to flour your hands

Put flour in bowl, add baking powder, salt and powdered milk. Mix.

Mix in warm water to form dough.

Cover hands in flour.

Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.

Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.

Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.

This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco"


General Tso Chicken


3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (bird pepper or thai chilies are good)

Cornstarch slurry

1/4 cup soy sauce, low sodium preferred
1 egg, beaten
1 cup cornstarch


1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or 1/4 cup white wine
14 1/2 ounces chicken broth (a can)


1 Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.

2 Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy.

Only cook 7 or 8 chicken pieces at a time.

You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.

3 Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.

4 In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.

5 Add green onions and hot peppers and stir fry about 30 seconds.

6 Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.

7 Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
8 Serve over rice.