Ingredients

• Chicken: 1.5–2 lbs boneless skinless chicken thighs, cut into 1-inch chunks
• Aromatics: 1.5 small onions (minced), 1.5 bell peppers (diced), 1 tbsp jarred garlic
• Sauce: 1 can (10.5 oz) cream of chicken or cream of mushroom soup
• Liquid: ¼ cup chicken broth (plus more for the stuffing)
• Stuffing: 1 box stuffing mix
• Garnish: Chopped green onions

Instructions

1. Preheat & Prep: Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Sauté Veggies: Sauté the onions and bell peppers in a skillet until soft. Stir in the garlic for the last 60 seconds. Remove from heat.
3. Mix the Base: In the baking dish, stir together the raw chicken chunks, sautéed veggies, soup, and ¼ cup broth. Season with salt and pepper. Spread into an even layer.
4. Prepare Stuffing: Prepare the stuffing according to package directions, substituting chicken broth for the water.
5. Assemble: Spoon the prepared stuffing over the chicken mixture, covering it completely to seal the moisture in.
6. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 20–25 minutes until the top is golden-brown and the chicken is cooked through.
7. Finish: Top with fresh green onions and let rest 5 minutes before serving.

Notes

• This is a half-batch recipe sized for one 9x13 pan. Double everything and use two pans to feed a crowd.

Ingredients

• 1 lb andouille sausage, sliced
• 1 large onion, diced
• 2 tbsp butter
• 4 cloves garlic, minced
• 2 stalks celery, diced
• 1 green bell pepper, diced
• 2 tbsp flour
• 2 tsp Creole seasoning
• ½ tsp smoked paprika
• ½ tsp dried thyme
• 4 cups chicken broth
• 2 bay leaves
• 1 lb dry red beans, soaked overnight
• 1 smoked turkey leg (optional)
• Salt and pepper, to taste
• Green onions and parsley, for garnish
• Cooked white rice, for serving

Instructions

1. In a large pot, brown the sliced andouille sausage. Remove and set aside.
2. Add butter to the same pan, then sauté onion, garlic, celery, and bell pepper until softened.
3. Stir in flour and cook for 1–2 minutes.
4. Season with Creole seasoning, paprika, thyme, salt, and pepper.
5. Add chicken broth, bay leaves, soaked beans, and optional turkey leg. Bring to a boil.
6. Reduce heat, cover, and simmer on low for 2 hours, until beans are tender and creamy.
7. Return sausage to the pot, discard bay leaves and turkey bones if used.
8. Serve hot over white rice, garnished with green onions and parsley.

Ingredients

• 2 tbsp olive oil
• 2 yellow onions, diced
• 1 green bell pepper, diced
• 1 jalapeño, minced
• 2 tbsp minced garlic
• 2 lbs ground beef
• 1 lb spicy sausage
• 6 oz tomato paste
• 14 oz tomato sauce
• 2 cans Rotel (diced tomatoes with green chilies)
• 2 cans kidney beans (or chili beans of choice)
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp cayenne (optional)
• Salt and pepper, to taste
• 1 can Bush’s Chili Magic (Campfire Style)

Instructions

1. Sauté onions, bell pepper, jalapeño, and garlic in olive oil for 3–5 minutes.
2. Add beef and sausage. Cook 10 mins until browned.
3. Stir in tomato paste and sauce. Cook 2–3 mins.
4. Add Rotel, beans, and all spices. Stir and simmer for 1 hour covered.
5. Stir in Chili Magic and simmer 5 more minutes. Serve hot with crackers or bread.

Ingredients

• Bone-in, skin-on chicken thighs
• Salt and pepper
• Veggies (any available)
• Rice (for serving)
• Chicken skin and bones (for broth and garnish)

Instructions

1. Debone thighs, save bones and skin. Roast bones and skin in air fryer for 12 minutes.
2. Simmer bones for broth. Season and crisp chicken in rendered fat.
3. Cook veggies in pan fat. Serve chicken and veggies with rice and broth.