Mom's Yummy Chicken Stuff

Here's the recipe for the chicken stuff with the bread crumbs:

8 cups chicken broth
2 yellow onions, chopped
2 green peppers, chopped
16-oz package angel hair pasta, uncooked
2 lbs boneless, skinless chicken breasts, cooked
2 4-oz cans sliced mushrooms, drained (can use fresh - just saute)
2 cups butter
1 1/2 cups all-purpose flour
4 cups milk
6 cups shredded or cubed cheese
Garnish bread crumbs (brown with some butter & garlic, if desired)
1 pkg frozen corn (optional)

In a large stockpot over medium heat, simmer broth, onions and peppers until boiling. Add corn and pasta. Cook according to pasta directions; do not drain. Add chicken and mushrooms; set aside. I a medium saucepan over medium-low heat combine butter, flour, milk and cheese. Cook and stir until thickened; add to broth mixture and combine well. Pour into two lightly greased deep 13" x 9" baking pans and top with bread crumbs. Bake, uncovered, at 350 degrees for 30 minutes, or until hot and bubbly. Makes about 12 servings.

SOUTH-OF-THE-BORDER-PIE

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon olive oil

1 to 2 teaspoons chili powder

1 teaspoon ground cumin

¼ teaspoon salt

1 15-ounce can red kidney beans, rinsed and drained

1 ½ cups cooked brown rice

1 cup shredded cheese

¾ cup milk

2 beaten eggs

In a saucepan cook onion and garlic in hot oil till tender but not brown. Stir in chili powder, cumin, and salt. Cook one minute more; cool. Stir in beans, cooked rice, cheese, milk, and eggs.

Grease a 10-inch pie plate or 8-inch square pan. Fill with mixture. Bake at 350 degrees, uncovered, for about 25 minutes or until center is set. Let stand 10 minutes before serving.

*Just in case you actually wanted the recipe!