5 cups of cooked chicken chopped
2 cans cream of chicken soup
1 soup can full of chicken broth (about 1 1/4 cups)
3 green onions, chopped
10 flour tortillas 6 or 8 inch size
1 lb Colby Jack Cheese shredded, divided into 2 portions
8 oz salsa (or as much as you want to use)
Add the broth to the cream of chicken soup and make a sauce- add the raw onions to it
Spread some sauce on a tortilla and fill with a spoonful of chicken and spoonful of cheese. Roll it up and place in a sprayed 9 X 13 pan
When you have rolled all 10 tortillas pour the extra sauce over the enchiladas and sprinkle with remaining cheese. Spoon salsa over the cheese.
Bake at 350 degrees until hot and bubbly (Check at 10 minutes)
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Wednesday, April 6, 2011
Sunday, February 27, 2011
Cheese Chicken
It's been awhile since I posted the last recipe!
Here is another recipe using Chicken- something that you could pull together quickly.
8 boneless chicken breasts
1 sleeve of Townhouse or Ritz Crackers
1 cube of butter, melted
1/2 teaspoon garlic salt
1/3 Cup parmesan cheese (you can add more cheese if you like it cheesier)
In a large baggie, crunch crackers until crumbly. Add garlic salt and cheese. Shake in the bag until mixed.
Dip chicken pieces in melted butter and then in cracker mixture.
On a cookie sheet put foil and spray with non stick spray.
Bake lightly covered with foil at 350 degrees for 1 hour. Remove top foil last 15 minutes.
Monday, January 31, 2011
Chicken or Turkey Pot Pie
1 box of refrigerated pie crusts
Filling:
1/3 Cup of butter or Margerine
1/3 Cup chopped Onion
1/2 All Purpose Flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup of milk
2 1/2 Cups cooked chicken or turkey shredded
2 cups of frozen mixed veggies
Heat the oven to 425 degrees and make the pie crusts according to the directions on the back of the box for a two crust pie, use a 9 inch glass pie plate.
In a 2 quart sauce pan, melt the butter over medium heat. Add the onion, cook for 2 minutes, stirring frequently, until tender. Stir in the flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in turkey or chicken and mixed veggies. Remove from heat. Spoon into crust-lined pie plate. Top with secod crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15-20 minutes of baking, covr edge of crust with strips or foil to prevent excessive browning. Let it stand for 5 minutes before serving.
Filling:
1/3 Cup of butter or Margerine
1/3 Cup chopped Onion
1/2 All Purpose Flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 oz) chicken broth
1/2 cup of milk
2 1/2 Cups cooked chicken or turkey shredded
2 cups of frozen mixed veggies
Heat the oven to 425 degrees and make the pie crusts according to the directions on the back of the box for a two crust pie, use a 9 inch glass pie plate.
In a 2 quart sauce pan, melt the butter over medium heat. Add the onion, cook for 2 minutes, stirring frequently, until tender. Stir in the flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in turkey or chicken and mixed veggies. Remove from heat. Spoon into crust-lined pie plate. Top with secod crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown. During last 15-20 minutes of baking, covr edge of crust with strips or foil to prevent excessive browning. Let it stand for 5 minutes before serving.
Monday, December 20, 2010
Chicken Rice Casserole
Here is a quick and easy weekday meal!
Double for a 9X13 pan
1 pkg Rice a Roni Chicken Flavor Cooked
Add:
3 chicken breasts cooked and cubed
1 cup sour cream
1 can Cream of Chicken Soup
Spray casserole dish and put 1 column Ritz crackers with 1/2- 3/4 cube of margerine
Bake for 40 minutes at 350 degrees
Double for a 9X13 pan
1 pkg Rice a Roni Chicken Flavor Cooked
Add:
3 chicken breasts cooked and cubed
1 cup sour cream
1 can Cream of Chicken Soup
Spray casserole dish and put 1 column Ritz crackers with 1/2- 3/4 cube of margerine
Bake for 40 minutes at 350 degrees
Sunday, September 26, 2010
Crockpot Chicken Pot Pie
I have posted several recipes today so make sure you scroll down to see them!
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables
Directions
1.Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
2.Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
4 large skinless, boneless chicken breast halves, cut into cubes
10 medium red potatoes, quartered
1 (8 ounce) package baby carrots
1 cup chopped celery
2 (26 ounce) cans condensed cream of chicken soup
6 cubes chicken bouillon
2 teaspoons garlic salt
1 teaspoon celery salt
1 tablespoon ground black pepper
1 (16 ounce) bag frozen mixed vegetables
Directions
1.Combine the chicken, potatoes, carrots, celery, chicken soup, chicken bouillon, garlic salt, celery salt, and black pepper in a slow cooker; cook on High for 5 hours.
2.Stir the frozen mixed vegetables into the slow cooker, and cook 1 hour more.
Sunday, August 15, 2010
BAKED CHICKEN CHIMICHANGAS
3 frozen boneless skinless chicken breasts
1 onion, chopped
1 green pepper, chopped
1 sm can green chilis, chopped
pkg of flour tortillas (8-10")
2 cups pkg sharp cheddar, shredded
1-2 cups mild salsa
spices and condiments, to taste
vegetable oil spray
Preheat oven to 425º.
Place frozen chicken breasts on chopping block while you sauté the onion and peppers in small amount of oil.
Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips.
Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.
Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.
Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)
Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.
Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet.
Bake for 8 minutes. Flip and bake 5 minutes more.
Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla.
Serve accompanied by one of the following:
Spanish rice, black olives, sour cream, more salsa, bean salad, green salad ingredients.
Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap.
Source: cooks.com
1 onion, chopped
1 green pepper, chopped
1 sm can green chilis, chopped
pkg of flour tortillas (8-10")
2 cups pkg sharp cheddar, shredded
1-2 cups mild salsa
spices and condiments, to taste
vegetable oil spray
Preheat oven to 425º.
Place frozen chicken breasts on chopping block while you sauté the onion and peppers in small amount of oil.
Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips.
Remove onion mixture to a medium bowl and add chilis and 2/3 cup of salsa.
Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.
Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)
Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.
Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet.
Bake for 8 minutes. Flip and bake 5 minutes more.
Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla.
Serve accompanied by one of the following:
Spanish rice, black olives, sour cream, more salsa, bean salad, green salad ingredients.
Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap.
Source: cooks.com
Monday, June 28, 2010
Cracker Barrel Copycat Chicken Casserole
If you are looking for great chicken recipes check out www.recipelion.com!
Cornbread
1 c corn meal
1/3 c all purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 c buttermilk
1 egg
1/2 cup butter (hold this out until cornbread is cooked)
Chicken Filling
2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery sliced thin
1 3/4 cups of chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 c cooked chicken breasts, cut in to bite size pieces
Directions for Corn bread:
1. Mix all except melted butter together in mixing bowl until smooth
2 Puor into greased 8 inch square baking pan and bake at 375 for 20-25 minutes until done. Remove from the oven and let cool completely.
3. When cool crumble cornbread and place three cups cornbread crumbs in mixing bowl.
4 Add 1/2 c melted butter to crumbs and mix well, set aside.
(this tastes just like the corn bread at the Cracker Barrel!! I was shocked!!! :)
Directions for Chicken Filling:
1. In saucepan on medium low heat, place butter and saute onion and celery until transparent stirring occasionally.
2. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely.
3. Add Chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat.
Place chicken mixture in buttered casserold dish.
5. Spoon cornbread crumb topping on top of the chicken mixture, do not stir into chicken filling.
6. Place baking dish in preheated oven at 350 for 35-40 minutes. Crumbs will turn a golden yellow.
Serve with a green salad- delicious!
Cornbread
1 c corn meal
1/3 c all purpose flour
1 1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 c buttermilk
1 egg
1/2 cup butter (hold this out until cornbread is cooked)
Chicken Filling
2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery sliced thin
1 3/4 cups of chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon black pepper
2 1/2 c cooked chicken breasts, cut in to bite size pieces
Directions for Corn bread:
1. Mix all except melted butter together in mixing bowl until smooth
2 Puor into greased 8 inch square baking pan and bake at 375 for 20-25 minutes until done. Remove from the oven and let cool completely.
3. When cool crumble cornbread and place three cups cornbread crumbs in mixing bowl.
4 Add 1/2 c melted butter to crumbs and mix well, set aside.
(this tastes just like the corn bread at the Cracker Barrel!! I was shocked!!! :)
Directions for Chicken Filling:
1. In saucepan on medium low heat, place butter and saute onion and celery until transparent stirring occasionally.
2. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely.
3. Add Chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat.
Place chicken mixture in buttered casserold dish.
5. Spoon cornbread crumb topping on top of the chicken mixture, do not stir into chicken filling.
6. Place baking dish in preheated oven at 350 for 35-40 minutes. Crumbs will turn a golden yellow.
Serve with a green salad- delicious!
Wednesday, June 23, 2010
Loaded Chicken
This one is similar to the Alice Springs Chicken that you can get at the Outback Restaurant. They put a honey mustard marinade on their chicken though- so experiment with different marinades and see what you come up with!
4 chicken breasts, boneless and skinless
marinade of your choice
1 onion thinly sliced
3 tablespoons of olive oil
1/2 lb. bacon
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated
*Marinade chicken for at least 4 hours
*Grill chicken, basting chicken with marinade while cooking
*Cook bacon until lightly browned and drain on paper towels
*Saute onions in olive oil until they are just beginning to turn golden brown
*When chicken breasts are done, place on a foil lined pan.
*Top chicken with a couple of tablespoons of marinade, topping that off with some onions, then 2-3 strips of bacon, finishing off with the cheddar and jack cheeses.
*Place in the oven at 350 degrees and cook until the chicken and toppings are heated through and the cheeses have melted.
Serve with a green salad! Enjoy
4 chicken breasts, boneless and skinless
marinade of your choice
1 onion thinly sliced
3 tablespoons of olive oil
1/2 lb. bacon
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated
*Marinade chicken for at least 4 hours
*Grill chicken, basting chicken with marinade while cooking
*Cook bacon until lightly browned and drain on paper towels
*Saute onions in olive oil until they are just beginning to turn golden brown
*When chicken breasts are done, place on a foil lined pan.
*Top chicken with a couple of tablespoons of marinade, topping that off with some onions, then 2-3 strips of bacon, finishing off with the cheddar and jack cheeses.
*Place in the oven at 350 degrees and cook until the chicken and toppings are heated through and the cheeses have melted.
Serve with a green salad! Enjoy
Friday, June 11, 2010
Queso Chicken Pasta
Here is another great recipe from evil shenanegans- it is truly evil- in the best way possible. www.evilshenanegans.com
Serves 4-6
8 ounces penne pasta
2 teaspoons vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 teaspoon cumin
1/4 teaspoon coriander
1 tablespoon flour
1 1/3 cup milk, 2% or higher
1 teaspoon salt
3 tablespoons cream cheese
6 ounces colby-jack cheese, divided
1/2 cup drained Ro*Tel tomatoes
2 cups cooked shredded chicken
Heat the oven to 350 F and spray a medium casserole dish with non-stick spray.
Cook the pasta according to the package directions, but reduce the cooking time by two minutes.
In a medium pot heat the oil over medium heat. Once it begins to shimmer add the onion, garlic and peppers. Cook until they begin to soften, about three minutes. Add the cumin, coriander and salt and cook for an additional two minutes, or until the spices become fragrant.
Add the flour and cook for three minutes, stirring constantly, until all the flour is moist. Gradually whisk in the milk and stir until smooth. Bring the mixture to a simmer and allow to thicken.
Turn off the heat and add the cream cheese and 4 ounces of the shredded cheese and whisk until melted. Stir in the Ro*Tel tomatoes.
Pour the pasta into the prepared casserole dish, stir in the shredded chicken and sauce. Top with the remaining shredded cheese.
Bake 20 to 30 minutes, or until the pasta is bubbly and the cheese has melted. Let stand five minutes before serving.
Serves 4-6
8 ounces penne pasta
2 teaspoons vegetable oil
1 cup diced onion
2 cloves garlic, minced
1 jalapeno, minced
1/2 teaspoon cumin
1/4 teaspoon coriander
1 tablespoon flour
1 1/3 cup milk, 2% or higher
1 teaspoon salt
3 tablespoons cream cheese
6 ounces colby-jack cheese, divided
1/2 cup drained Ro*Tel tomatoes
2 cups cooked shredded chicken
Heat the oven to 350 F and spray a medium casserole dish with non-stick spray.
Cook the pasta according to the package directions, but reduce the cooking time by two minutes.
In a medium pot heat the oil over medium heat. Once it begins to shimmer add the onion, garlic and peppers. Cook until they begin to soften, about three minutes. Add the cumin, coriander and salt and cook for an additional two minutes, or until the spices become fragrant.
Add the flour and cook for three minutes, stirring constantly, until all the flour is moist. Gradually whisk in the milk and stir until smooth. Bring the mixture to a simmer and allow to thicken.
Turn off the heat and add the cream cheese and 4 ounces of the shredded cheese and whisk until melted. Stir in the Ro*Tel tomatoes.
Pour the pasta into the prepared casserole dish, stir in the shredded chicken and sauce. Top with the remaining shredded cheese.
Bake 20 to 30 minutes, or until the pasta is bubbly and the cheese has melted. Let stand five minutes before serving.
Wednesday, June 2, 2010
Crockpot Sweet and Sour Chicken
4 boneless chicken breasts either whole or cubed
1 cup ketchup
1 cup distilled white vinegar
1 cup brown sugar
Mix ketchup, vinegar, and brown sugar. Pour over chicken in the crockpot. Bake in the crockpot on low for 6 hours. Serve with rice.
1 cup ketchup
1 cup distilled white vinegar
1 cup brown sugar
Mix ketchup, vinegar, and brown sugar. Pour over chicken in the crockpot. Bake in the crockpot on low for 6 hours. Serve with rice.
Thursday, April 29, 2010
South of the Border Chicken Skillet
1 lb. boneless, skinless chicken breasts cut into bite size pieces
1 medium green bell pepper seeded and diced
1 teaspoon minced garlic
1 tablespoon olive oil
3/4 cup salsa
3/4 cup water
1 can kidney beans
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup quick cooking rice
In a large nonstick skillet cook the chicken, pepper and garlic in oil over medium heat, stirring frequently, until the chicken turns white about 6-8 minutes.
Add salsa, water, kidney beans, chili powder and salt. Cover and bring to a boil. Add rice and stir into sauce. Cover remove pan from heat and allow to sit until rice is tender, about 5 minutes.
Bring to a boil. Ad the rice and stir into sauce . Cover, remove pan from heat and allow to sit until rice is tener, about 5 minutes.
Makes 4 generous 1 cup servings.
1 medium green bell pepper seeded and diced
1 teaspoon minced garlic
1 tablespoon olive oil
3/4 cup salsa
3/4 cup water
1 can kidney beans
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup quick cooking rice
In a large nonstick skillet cook the chicken, pepper and garlic in oil over medium heat, stirring frequently, until the chicken turns white about 6-8 minutes.
Add salsa, water, kidney beans, chili powder and salt. Cover and bring to a boil. Add rice and stir into sauce. Cover remove pan from heat and allow to sit until rice is tender, about 5 minutes.
Bring to a boil. Ad the rice and stir into sauce . Cover, remove pan from heat and allow to sit until rice is tener, about 5 minutes.
Makes 4 generous 1 cup servings.
Simple Chicken Enchiladas
5 cups of chicken, chopped
2 cans Cream of chicken soup
1 soup can full of chicken broth (about 1 1/4 cups)
3 green onions, chopped (use some greens)
10 flour tortillas 6 or 8 inch size
1 lb. colby jack cheese
8 oz salsa ( you can use more)
Cook the chicken breasts and remove any bones or skin. Chop meat
Add broth to soup to make a sauce. Add raw onions to the sauce.
Dip tortillas in sauce. ( You can put some in a 9 inch round cake pan.) Fill with a spoon full of chicken and a spoonful of cheese. Roll up and place in a sprayed 9 X 13 inch baking pan.
When all rolled, pour extra sauce over enchilladas and sprinkle with remaining cheese over all. Spoon salsa over cheese.
Bake at 350 degrees until hot and bubbly.
Makes about 10 enchiladas.
2 cans Cream of chicken soup
1 soup can full of chicken broth (about 1 1/4 cups)
3 green onions, chopped (use some greens)
10 flour tortillas 6 or 8 inch size
1 lb. colby jack cheese
8 oz salsa ( you can use more)
Cook the chicken breasts and remove any bones or skin. Chop meat
Add broth to soup to make a sauce. Add raw onions to the sauce.
Dip tortillas in sauce. ( You can put some in a 9 inch round cake pan.) Fill with a spoon full of chicken and a spoonful of cheese. Roll up and place in a sprayed 9 X 13 inch baking pan.
When all rolled, pour extra sauce over enchilladas and sprinkle with remaining cheese over all. Spoon salsa over cheese.
Bake at 350 degrees until hot and bubbly.
Makes about 10 enchiladas.
Sunday, April 11, 2010
Rice a Roni and Chicken Casserole
Ok- this is what we are having for dinner tonight! I found this recipe incomplete- there was no temperature for the oven and it didn't say how long to bake it for so I improvised!
Preheat the oven to 350 degrees
Double this recipe for a 9X13 pan
1 pkg Rice a Roni Chicken flavor- cooked acording to the directions on the package.
ADD:
3 chicken breasts cooked and cubed (I boiled mine to cook them)
1 Cup Sour Cream
1 Can Cream of Chicken Soup
Spray Casserole Dish and take one sleeve of ritz crackers and smash them in a bowl and mix with 3/4 cup of melted butter or margerine. Place the smashed ritz cracker mixture in the bottom of the pan and spread it across the pan. Pour the Chicken and Rice a Roni Mixture over the top of the crackers.
Bake for 45 minutes and serve! Delicious! Enjoy!
Preheat the oven to 350 degrees
Double this recipe for a 9X13 pan
1 pkg Rice a Roni Chicken flavor- cooked acording to the directions on the package.
ADD:
3 chicken breasts cooked and cubed (I boiled mine to cook them)
1 Cup Sour Cream
1 Can Cream of Chicken Soup
Spray Casserole Dish and take one sleeve of ritz crackers and smash them in a bowl and mix with 3/4 cup of melted butter or margerine. Place the smashed ritz cracker mixture in the bottom of the pan and spread it across the pan. Pour the Chicken and Rice a Roni Mixture over the top of the crackers.
Bake for 45 minutes and serve! Delicious! Enjoy!
Friday, April 2, 2010
Florida Chicken
Try this recipe for a quick and easy meal!
1 chicken breast per person cut up
1 cup OJ- add more as needed depending on how much chicken you are cooking.
Chicken cut in to cubes.
Brown chicken in a pan.
Add oj and reduce.
Serve over rice
Ready to eat in 25 mins.
1 chicken breast per person cut up
1 cup OJ- add more as needed depending on how much chicken you are cooking.
Chicken cut in to cubes.
Brown chicken in a pan.
Add oj and reduce.
Serve over rice
Ready to eat in 25 mins.
Thursday, April 1, 2010
Crockpot Lemon Pepper Chicken
Here is another easy recipe that you can start in the morning and leave until dinner!
4-6 chicken breasts (usually use the skinless boneless ones and mine are usually frozen)
3 Tablespoons of Lemon Pepper Seasoning
1 cup of Chicken Broth
Cook on high for 6 hours at least.
Dinner is ready!
Serve with Rice or potatoes!
Try it today!
4-6 chicken breasts (usually use the skinless boneless ones and mine are usually frozen)
3 Tablespoons of Lemon Pepper Seasoning
1 cup of Chicken Broth
Cook on high for 6 hours at least.
Dinner is ready!
Serve with Rice or potatoes!
Try it today!
Monday, March 22, 2010
Italian Crockpot Chicken
I seem to have something going with the Crockpot recipes lately! Anything that makes life easier around my house I am all for! I love the crockpot!! This recipe came from my sister in law! This is a great one for a couple of reasons- one it is easy and two it is low in calories!
All you need is
1 Crockpot
4-6 chicken breasts or chicken pieces (maybe more then 4-6 pieces)
1 package of Italian Dressing (the packet that you would use to mix your own italian dressing- only don't make the dressing- use it dry)
Place the chicken in the crockpot and then pour the Italian Dressing mix over the top. The great thing about a crockpot is how meat keeps its juices and moisture - this makes the meat tender after cooking- melt in your mouth tender! Cook your mixture for at least 4-6 hours on high.
Serve with rice or noodles! Delicious!!!
All you need is
1 Crockpot
4-6 chicken breasts or chicken pieces (maybe more then 4-6 pieces)
1 package of Italian Dressing (the packet that you would use to mix your own italian dressing- only don't make the dressing- use it dry)
Place the chicken in the crockpot and then pour the Italian Dressing mix over the top. The great thing about a crockpot is how meat keeps its juices and moisture - this makes the meat tender after cooking- melt in your mouth tender! Cook your mixture for at least 4-6 hours on high.
Serve with rice or noodles! Delicious!!!
Wednesday, March 10, 2010
Crockpot Mexican Chicken
With three little kids- I am always on the lookout for recipes that are quick and easy but also something that the whole family will eat. This is a recipe that meets those criteria. You can start this in the morning and it will be ready to eat by dinner time!
2 cans Cream of Chicken Soup
1 can diced tomatoes- drained
1 cup Salsa
2 cups of cheese
chopped onion- optional
4-6 chicken breasts (mine are usually frozen when I put them in the crockpot- that is why I cook them for so long.
Mix the Cream of Chicken Soup, diced tomatoes, and salsa together in a bowl. Place your chicken breasts in your crockpot and then pour the mixture over the top. Cook on high for 6 hours. Right before you are ready to serve them mix in the 2 cups of cheese.
Pour the extra sauce over rice. Delicious!
2 cans Cream of Chicken Soup
1 can diced tomatoes- drained
1 cup Salsa
2 cups of cheese
chopped onion- optional
4-6 chicken breasts (mine are usually frozen when I put them in the crockpot- that is why I cook them for so long.
Mix the Cream of Chicken Soup, diced tomatoes, and salsa together in a bowl. Place your chicken breasts in your crockpot and then pour the mixture over the top. Cook on high for 6 hours. Right before you are ready to serve them mix in the 2 cups of cheese.
Pour the extra sauce over rice. Delicious!
Wednesday, September 9, 2009
Fancy Fast Chicken
Ingredients
3 Chicken breasts*
6 Slices Swiss cheese
1/4 pound Sliced mushrooms; (optional)
1 can Cream of chicken soup
1/2 c Milk
2 c Pepperidge Farm Stuffing
1 Butter
Instructions
* Split, boned, and skinned
Place chicken in lightly greased 9x13" glass baking dish.
Top each piece of chicken with slice of Swiss cheese.
Lay mushrooms on the cheese.
Mix cream of chicken can of soup with wine and pour over chicken.
Spread stuffing mix and drizzle melted butter on top.
Bake at 350 degrees for 45 to 60 minutes.
3 Chicken breasts*
6 Slices Swiss cheese
1/4 pound Sliced mushrooms; (optional)
1 can Cream of chicken soup
1/2 c Milk
2 c Pepperidge Farm Stuffing
1 Butter
Instructions
* Split, boned, and skinned
Place chicken in lightly greased 9x13" glass baking dish.
Top each piece of chicken with slice of Swiss cheese.
Lay mushrooms on the cheese.
Mix cream of chicken can of soup with wine and pour over chicken.
Spread stuffing mix and drizzle melted butter on top.
Bake at 350 degrees for 45 to 60 minutes.
Monday, March 23, 2009
Tropical Chicken Salad
I just had this at a Bridal Shower I went to over the weekend! It was delicious! I got the recipe and I had to share it!
3 C. Diced Cooked Chicken
1 C. Chopped Celery
1/2 C. Chopped green and red bell peppers
1 15oz can of pineapple chunks
1 11oz can of mandarin oranges
2 Tablespoon grated onion
1 C. mayonaise
1/4 C. orange juice concentrate
1/2 C. Sliced Almonds
1-2 Tablespoons dijon mustard
1 (5oz) chow mein noodles
Drain the pineapple and oranges. In a large bowl combine cooked chicken, pineapple, celery, oranges,peppers, onion, and almonds. Blend mayonaise, orange juice, and mustard; toss gently with chicken mixture. Cover and chill overnight. Just before serving, mix in chow mein noodles and serve on top of lettuce leaf. (I left the chow mein noodles off to the side in a bowl so they could be put on top if people wanted them or left off. This also allowed them to stay crunchy instead of becoming soggy.
Serves 8
3 C. Diced Cooked Chicken
1 C. Chopped Celery
1/2 C. Chopped green and red bell peppers
1 15oz can of pineapple chunks
1 11oz can of mandarin oranges
2 Tablespoon grated onion
1 C. mayonaise
1/4 C. orange juice concentrate
1/2 C. Sliced Almonds
1-2 Tablespoons dijon mustard
1 (5oz) chow mein noodles
Drain the pineapple and oranges. In a large bowl combine cooked chicken, pineapple, celery, oranges,peppers, onion, and almonds. Blend mayonaise, orange juice, and mustard; toss gently with chicken mixture. Cover and chill overnight. Just before serving, mix in chow mein noodles and serve on top of lettuce leaf. (I left the chow mein noodles off to the side in a bowl so they could be put on top if people wanted them or left off. This also allowed them to stay crunchy instead of becoming soggy.
Serves 8
Wednesday, March 4, 2009
Chicken Rolls
Ok I am sure that you have seen this recipe or even made this one before but I changed it completely because I have a husband who doesn't like sour cream- darn it!
So here is my variation:
Preheat the oven to 350 degrees
2 cans of crescent rolls (doesn't matter which brand you use- so I always go with what is on sale)
2 chicken breasts (boil these until fully cooked and then shred them up)
2 cans Cream of Chicken Soup
1 8 oz package of Cream Cheese- softened
Shredded Cheddar Cheese
After the chicken breasts are cooked and shredded- combine the cans of cream of chicken soup and cream cheese in a bowl- mix together
Roll out the crescent rolls and then get out your rolling pin and roll them even larger- this way you can get more of the filling in them. Drop the filling by scoopful in the middle of the crescent roll dough and then roll it up in a ball and place on a greased cookie sheet- just spray the cookie sheet with pam or something- it is just enough to keep the chicken roll from sticking to the pan after cooking.
Put the cookie sheet in the preheated oven (350 degrees) and bake for 25 minutes.
Serve with rice or mashed potatoes and top with your choice of gravy- we like to just take a can of cream of chicken soup and half a can of water and heat that on the stove until mixed together and then pour it all over the rolls and the rice or potatoes.
I have a family of four and really we can get by with 8 (one roll of crescent rolls) so I froze the other 8 for another dinner.
So here is my variation:
Preheat the oven to 350 degrees
2 cans of crescent rolls (doesn't matter which brand you use- so I always go with what is on sale)
2 chicken breasts (boil these until fully cooked and then shred them up)
2 cans Cream of Chicken Soup
1 8 oz package of Cream Cheese- softened
Shredded Cheddar Cheese
After the chicken breasts are cooked and shredded- combine the cans of cream of chicken soup and cream cheese in a bowl- mix together
Roll out the crescent rolls and then get out your rolling pin and roll them even larger- this way you can get more of the filling in them. Drop the filling by scoopful in the middle of the crescent roll dough and then roll it up in a ball and place on a greased cookie sheet- just spray the cookie sheet with pam or something- it is just enough to keep the chicken roll from sticking to the pan after cooking.
Put the cookie sheet in the preheated oven (350 degrees) and bake for 25 minutes.
Serve with rice or mashed potatoes and top with your choice of gravy- we like to just take a can of cream of chicken soup and half a can of water and heat that on the stove until mixed together and then pour it all over the rolls and the rice or potatoes.
I have a family of four and really we can get by with 8 (one roll of crescent rolls) so I froze the other 8 for another dinner.
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