Today, I’m bringing you another 3 ingredient appetizer perfect to serve for the Super Bowl on Sunday! This version of a cocktail smoked sausage is my favorite. There is just something about the smokey bacon and sausage combined with the sweet, sticky brown sugar. These Glazed Little Smokies are the perfect game day appetizer.
To make these Glazed Little Smokies you are only going to need some little smokes, bacon and brown sugar. Seriously, that is it! They could not be easier. All you have to do is cut bacon slices into thirds and wrap a piece around the smoked sausage and top the whole pan with brown sugar. They could not be easier.
These Sausage and Rye Party Breads are a perfect appetizer no matter what the occasion. Cocktail rye bread is topped with browned sausage and cheese then baked to golden perfection. This is a great appetizer to keep on hand in the freezer and pop in the oven when you need something at the last minute.
Now that we are just a little over a week away from the Super Bowl we have started talking about our menu for the big game! I don’t know about you, but we LOVE the Super Bowl. We are big football fans at our house and we love party food. It’s like the perfect event! These Sausage and Rye Party Breads are the perfect food to serve at your party!
My family has been making these for as long as I can remember. When my husband and I started dating, he became hooked on them and now his whole family loves them too! I always bring these to my in-laws on Christmas morning and my nephews are usually standing in the doorway waiting on them. They really are that good!
I hope you all enjoyed Christmas and New Years! We sure did at our house. After a whirlwind of activities in December, I am ready for a little down time. I always enjoy all the holidays but by January I find myself needing some rest and relaxation. This chicken chili is the perfect comforting, warm dinner for a relaxing night at home!
There are a lot of chicken chili recipes out there that are light, but this isn’t one! This is rich and decadent! Anything that involves a quart of whipping cream has to be good! With that said, you could easily lighten this up with half and half. Sometimes I thin it a little with more chicken broth. Just do what makes you happy!
This chicken chili recipe is quick and easy, especially if you already have cooked chicken on hand. It literally can be ready in 30 minutes. I like to let most chili recipes simmer for a while, but this one tastes great as soon as it’s done.
My mom gave me the recipe for this chicken chili after she had it at a lady’s group. When she was telling me the ingredients I wasn’t sure. She kept saying that it was delicious and so different. Let me tell you, these ingredients really work together well!
The good thing about this chicken chili recipe is not only that it’s easy, it makes a big amount. It’s the perfect comfort food for a lazy night at home or it can feed a crowd if you’re having company to watch ballgames or a game night. Give it a try! I think you’ll love it!
This is a rich chicken chili with a hint of spice. The perfect thing to warm you up!
Course
Main Course
Cuisine
Mexican
Prep Time10minutes
Cook Time1hour
Total Time1hour10minutes
Servings10
Ingredients
4chicken breasts, cooked and chopped or shredded
1Large Jargreat Northern Beans (do not drain)
3cansRotel tomatoes with lime and cilantro
1quartwhipping cream
2-4cupschicken broth
2packages white chili seasonings
8 ozsour cream
2cshredded cheddar
Instructions
Process Rotel and chili seasonings packets in food processor to help break up tomatoes and blend in seasonings. You don’t want to puree, just break up the tomatoes a bit and combine with seasonings.
Warm Rotel and chili seasonings in a dutch oven over medium heat.
Add beans and broth. Simmer on medium heat for about 20 minutes. (I would start with 2 cups of broth and add more later if you want a thinner consistency)
In a separate bowl, mix cream and sour cream together until combined.
Once the chicken and broth mixture is good and warm, reduce heat to low and add the cream and sour cream mixture to the pot.
Let cook for about 10 minutes.
Add shredded cheese.
Serve as soon as cheese is completely melted into the chili.
Note: Once the cream, sour cream and cheese has been added to the pot, you want to keep your temperature low to avoid curdling.
