Sweet Potato & Squash Chicken Curry

Ingredients

• 1 can (15 oz.) light coconut milk
• 3 tablespoons curry powder
• 1 pkg (about 1.5 lbs.) boneless skinless chicken thighs
• Salt and pepper
• Butternut or Banana squash
• Sweet potatoes, peeled and cubed
• Carrot sticks, peeled and cut into 2″ pieces
• 1 small onion, chopped
• Salt and pepper over the top

Directions

• Whisk together the coconut milk and curry powder in the base of the slow cooker.
• Add the chicken thighs (or chicken breasts if you prefer), the squash, sweet potatoes and carrots. Toss with the coconut milk.
• Sprinkle a little salt and pepper over the top.
• Set the slow cooker on low and cook for 6-8 hours.
• 20 minutes before serving shred chicken
• Serve Slow Cooker Sweet Potato and Chicken Curry.

 From Freezer:

• Empty contents of bag into slow cooker
• Cook 6-8 hours on low
• 20 minutes before serving shred chicken

Chili Chicken and Chip Casserole

1 can cream of ck soup
16 oz sour cream
1 can green chilies
2-3 cups shredded cheese
2 chicken breasts
1/2 bag of tortilla chips

Mix soup, sour cream, and green chilies together.  Shred or cut up cooked chicken.  Crush a layer of tortilla chips on the bottom of a greased pan.  Layer soup mix, layer chicken, layer cheese.  Repeat layers again.

Bake at 350 degrees for 20-30 minutes or until cheese is melted.