Recipes from Helle

2 boneless skinless chicken breasts

4 tbsp butter

3 carrots, skinned and cut into coins

1 medium onion

2 tsp hot sauce

1 cup grated monterey jack cheese

1/3 cup all purpose flour

1 ½ cups milk

8 cups chicken broth

12 oz alfredo sauce

1 tbsp thyme

2 tbsp sour cream and onion flavoring

1 can green beans drained

1 cup elbow macaroni

Place chicken, onion, butter, thyme, and sour cream and onion seasoning in a dutch oven and saute over medium high heat till chicken is cooked through. Remove chicken and cut into bite size chunks. Return chicken to pot and add the carrots, hot sauce, chicken broth, cheese, and alfredo sauce. Bring to a boil and slowly whisk in the flour. Add macaroni and cook till done. Last but not least add the green beans and let them heat up. Serve warm.