I found this one on pinterest. www.ladywitharedrocker.com
Crockpot Chicken and Dumplings
Ingredients:
4-6 boneless skiness chicken breasts or thighs
1 box (32 oz) chicken broth (I used low sodium)
4 Tbsp. unsalted butter
3 cans cream of chicken soup (I used 2 + 2 bullion cubes)
1 small onion finely chopped (I used a few shakes of minced onion)
2 dashes of garlic powder
Salt and Pepper to taste
2 cans biscuits
Spray crock pot with non stick spray. Put everything except the biscuits in and cook for 4-6 hours on high or 6-8 on low. Remove chicken, cut biscuits into eight pieces each, add biscuit "dumplings" into crockpot and cover for another 30 minutes. Meanwhile shred chicken and then add back into crockpot.
We served this over mashed potatoes with corn and mixed fruit.
Our Review: I've never made dumplings before so I was a little unsure of how they were supposed to look/taste but everyone (even BOTH girls!) agreed that this was AWESOME!! Such great flavor! It made a ton so I'm going to try freezing half and see what happens.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Thursday, August 9, 2012
Wednesday, April 25, 2012
Parmesan Crusted Chicken
Parmesan Crusted Chicken
INGREDIENTS:
4 boneless skinless chicken breasts
1/2 cup real mayonnaise
1/4 c. grated parmesan
4 t. italian seasoned dry bread crumbs
Heat oven to 425.
Mix mayo and cheese. Spray baking dish with cooking spray. Lay chicken in and spread mayo/cheese mixture on top. Sprinkle bread crumbs over top. Bake 20 minutes or until juices run clear.
I served this with lipton chicken pasta, green beans and pineapple chunks.
Our Review - This was good and flavorful.
INGREDIENTS:
4 boneless skinless chicken breasts
1/2 cup real mayonnaise
1/4 c. grated parmesan
4 t. italian seasoned dry bread crumbs
Heat oven to 425.
Mix mayo and cheese. Spray baking dish with cooking spray. Lay chicken in and spread mayo/cheese mixture on top. Sprinkle bread crumbs over top. Bake 20 minutes or until juices run clear.
I served this with lipton chicken pasta, green beans and pineapple chunks.
Our Review - This was good and flavorful.
Chicken Chimichangas
Chicken Chimichangas
INGREDIENTS:
1 can chicken broth
1 cup uncooked long grain white rice
1/2 cup red enchilada sauce
1 onion, diced or minced onion
8 tortillas (soft taco size)
3-4 cups cooked shredded chicken (I used frozen ready to heat grilled chicken)
1 1/2 - 2 cups monterey jack shredded cheese
1 small can sliced black olives
1 can refried beans (optional)
1/4 cup vegetable oil
toppings - cheese, avacodo (guacamole), sour cream, lettuce, tomato
In med. saucepan combine chicken broth, rice, enchilada sauce, and onion. Bring to a boil, reduce heat to low and let simmer for about 20 min. (until rice is tender). Stir in shredded cooked chicken and olives and mix well.
Heat refried beans in a saucepan over low heat. Heat tortillas in large skillet or microwave so they fold easily.
Spoon equal amounts of refried beans and chicken/rice mixture onto each tortilla. Top with monteray jack cheese and roll up tortillas (tucking in sides as you go).
Heat oil in a large skillet and fry each filled tortilla, turning once, until browned on both sides. Drain on paper towels.
Top with guacamole, sour cream, lettuce, tomato, cheese.
**I served the refried beans to the side since Brooke doesn't care for them. I put the beans on the top with the other toppings.
This was served with the toppings, tortilla chips and salsa and fruit cocktail.
Our Review - These were a little time intensive but REALLY good! Both girls even ate them!
INGREDIENTS:
1 can chicken broth
1 cup uncooked long grain white rice
1/2 cup red enchilada sauce
1 onion, diced or minced onion
8 tortillas (soft taco size)
3-4 cups cooked shredded chicken (I used frozen ready to heat grilled chicken)
1 1/2 - 2 cups monterey jack shredded cheese
1 small can sliced black olives
1 can refried beans (optional)
1/4 cup vegetable oil
toppings - cheese, avacodo (guacamole), sour cream, lettuce, tomato
In med. saucepan combine chicken broth, rice, enchilada sauce, and onion. Bring to a boil, reduce heat to low and let simmer for about 20 min. (until rice is tender). Stir in shredded cooked chicken and olives and mix well.
Heat refried beans in a saucepan over low heat. Heat tortillas in large skillet or microwave so they fold easily.
Spoon equal amounts of refried beans and chicken/rice mixture onto each tortilla. Top with monteray jack cheese and roll up tortillas (tucking in sides as you go).
Heat oil in a large skillet and fry each filled tortilla, turning once, until browned on both sides. Drain on paper towels.
Top with guacamole, sour cream, lettuce, tomato, cheese.
**I served the refried beans to the side since Brooke doesn't care for them. I put the beans on the top with the other toppings.
This was served with the toppings, tortilla chips and salsa and fruit cocktail.
Our Review - These were a little time intensive but REALLY good! Both girls even ate them!
Wednesday, October 13, 2010
Rice, Chicken & Cheese Casserole
I found this one at http://www.blahtota-daa.blogspot.com/.
Rice, Chicken & Cheese Casserole
Ingredients:
1 box/packet of saffron or zatarain's rice (I used Zatarain's wild & long rice)
1 1/2 - 2 cups cooked chicken, diced/shredded
1 can cream of chicken soup
1 can corn, drained
2 cups cheddar cheese
I cooked chicken (about 3 breasts) in the crockpot all day and then shredded it for this recipe.
Cook rice according to directions. Mix everything except for about 1/2 cup of the cheese together. Put mixture into a 13x9 pan and cover with remaining cheese. Bake at 350 for about 30 min.
We served this with salad and strawberries.
Our Review: Mike and I both REALLY liked this one, I even ate it for lunch the next two days! Brooke didn't care for the type of rice or the corn that was in it, her loss :-)
Rice, Chicken & Cheese Casserole
Ingredients:
1 box/packet of saffron or zatarain's rice (I used Zatarain's wild & long rice)
1 1/2 - 2 cups cooked chicken, diced/shredded
1 can cream of chicken soup
1 can corn, drained
2 cups cheddar cheese
I cooked chicken (about 3 breasts) in the crockpot all day and then shredded it for this recipe.
Cook rice according to directions. Mix everything except for about 1/2 cup of the cheese together. Put mixture into a 13x9 pan and cover with remaining cheese. Bake at 350 for about 30 min.
We served this with salad and strawberries.
Our Review: Mike and I both REALLY liked this one, I even ate it for lunch the next two days! Brooke didn't care for the type of rice or the corn that was in it, her loss :-)
Tuesday, June 8, 2010
Poppyseed Chicken
This one is from www.kellyskornerrecipes.blogspot.com
Poppyseed Chicken
Ingredients:
1 - 1 1/2 lb. chikcen breasts, boiled and cut into small pieces (I did this in the crockpot)
1 (16 oz.) cont. sour cream
2 cans cream of chicken soup
2 T of poppyseeds
1 sleeve Ritz crackers
1 stick of butter
Mix the first 4 ingredients and put in a 9x13 pan. Cover with crushed crackers. Melt stick of butter and pour on top. Bake for about 20 minutes at 350. We served this on top of rice.
Our Review: I loved this one. Brooke and Mike ate it but it wasn't their favorite :( But I will make it again b/c I loved it!
Poppyseed Chicken
Ingredients:
1 - 1 1/2 lb. chikcen breasts, boiled and cut into small pieces (I did this in the crockpot)
1 (16 oz.) cont. sour cream
2 cans cream of chicken soup
2 T of poppyseeds
1 sleeve Ritz crackers
1 stick of butter
Mix the first 4 ingredients and put in a 9x13 pan. Cover with crushed crackers. Melt stick of butter and pour on top. Bake for about 20 minutes at 350. We served this on top of rice.
Our Review: I loved this one. Brooke and Mike ate it but it wasn't their favorite :( But I will make it again b/c I loved it!
Tuesday, April 6, 2010
Crockpot Italian Chicken Alfredo
Found this one at allrecipes.com
Crockpot Italian Chicken Alfredo
Ingredients:
4 (4oz) skinless, boneless chicken breast halves
1/4 cup water
1 pkg dry italian-style salad dressing mix
1 clove garlic, pressed (I just used minced garlic)
1 (8 oz.) pkg cream cheese, softened
1 can condensed cream of chicken soup
1 can chopped canned mushrooms (optional, I did not use)
1 (8 oz) package spaghetti or fettucine noodles
1 T chopped fresh parsley (optional)
Spray crockpot with non-stick spray. Place chicken breasts in (I put mine in frozen). Combine Italian dressing mix and water in a small bowl and pour over chicken. Sprinkle with garlic, cover and cook on low for 4 hours.
After 4 hours, shred chicken Whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken, add mushrooms (optional) and stir. Cover and cook on low for 1 additional hour.
Cook noodles according to package directions and drain.
To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley (optional).
We served this with garlic bread sticks and a salad.
Our Review: This was great. I've tried a few different alfredo recipes and have been disappointed in each, this one is SO yummy! Definately will make this one again!
Friday, February 19, 2010
Creamy Crockpot Chicken
Not sure where I found this one.
Creamy Crockpot Chicken
Ingredients:
6 skinless boneless chicken breasts
1 t. garlic powder
salt/pepper
1 can cream of chicken soup
1 can cream of celery soup (could us mushroom)
1 can cream of cheddar or cheddar cheese soup
1 (8 oz.) container of sour cream
Place chicken in the crockpot and cover with garlic powder and salt & pepper. In bowl, combine all three soups and pour over chicken. Allow to cook on low for 6-8 hours or high 3-4 hours until chicken is cooked through. Pull chicken out and shred and then return to the crockpot. Stir in sour cream at end of cooking time.
Serve over noodles, rice or make into enchiladas.
Our Review: I served this over linguine noodles for the first time and we loved it! We froze the other half and will be making enchiladas with it!
Crockpot Fiesta Chicken Soup
Made this one up.
Crockpot Fiest Chicken Soup
Ingredients:
2 cans pinto beans, drained and rinsed
1 - 1 1/2 lb. chicken breast
salt/pepper
1 can corn
1 pkg. taco seasoning
2 cans diced tomato
Put all ingredients into crockpot and cook on low for 6-8 hours. Pull out chicken and shred and then return to crockpot. Serve with crushed chips, cheese and sour cream.
Our Review: This was good, nice flavor and filling! We froze half of this for a later date in a ziplock bag and it turned out well!
Crockpot Fiest Chicken Soup
Ingredients:
2 cans pinto beans, drained and rinsed
1 - 1 1/2 lb. chicken breast
salt/pepper
1 can corn
1 pkg. taco seasoning
2 cans diced tomato
Put all ingredients into crockpot and cook on low for 6-8 hours. Pull out chicken and shred and then return to crockpot. Serve with crushed chips, cheese and sour cream.
Our Review: This was good, nice flavor and filling! We froze half of this for a later date in a ziplock bag and it turned out well!
Wednesday, October 21, 2009
Fettuccine Alfredo with Chicken
This one came from the Kraft Food & Family magazine.
Fettuccine Alfredo with Chicken
Ingredients:
1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips/chunks
1 1/4 cups fat-free reduced-sodium chicken broth
4 t. flour
4 oz. Cream Cheese, cubed (can use reg. or less fat)
3 T Parmesan Cheese
1/4 t. garlic powder
1/4 t. pepper
Cook pasta as directed on package.
Meanwhile, cook chicken in skillet or put in crock pot in the morning with about 4 cups water and let cook on low for 6 hours or hight for 3.
In skillet, mix broth, flour, cream cheese, 2 T. parmesan, garlic powder and pepper. Cook for 2 minutes, stirring constantly until mixture boils and thickens. Stir in chicken.
Drain pasta, place in a large bowl. Pour chicken mixture over pasta; toss to coat. Sprinkle wit remaining parmesal cheese.
Our Review: This was good but kind of bland tasting. I think I will investigate seasoning that could be added for next time.
Fettuccine Alfredo with Chicken
Ingredients:
1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips/chunks
1 1/4 cups fat-free reduced-sodium chicken broth
4 t. flour
4 oz. Cream Cheese, cubed (can use reg. or less fat)
3 T Parmesan Cheese
1/4 t. garlic powder
1/4 t. pepper
Cook pasta as directed on package.
Meanwhile, cook chicken in skillet or put in crock pot in the morning with about 4 cups water and let cook on low for 6 hours or hight for 3.
In skillet, mix broth, flour, cream cheese, 2 T. parmesan, garlic powder and pepper. Cook for 2 minutes, stirring constantly until mixture boils and thickens. Stir in chicken.
Drain pasta, place in a large bowl. Pour chicken mixture over pasta; toss to coat. Sprinkle wit remaining parmesal cheese.
Our Review: This was good but kind of bland tasting. I think I will investigate seasoning that could be added for next time.
Saturday, October 3, 2009
Chicken Enchilada Casserole
I kind of made this one up.
Chicken Enchilada Casserole
Ingredients:
1 lb. chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can enchilada sauce
12 (6 in) corn tortillas
green chiles (optional)
2 cups shredded cheddar cheese
Cook chicken, I used boneless/skinless chicken breasts in the crockpot on high for about 4 hrs. Shred chicken. Mix together chicken, soups and chiles (optional). Layer 6 of the tortillas on bottom of 13x9 pan, cover with 1/2 can enchilada sauce. Spread chicken mixture over sauce. Layer 6 more tortillas on chicken mixture, cover with remaining enchilada sauce. Top with shredded cheese.
Cook at 350 for about 20-25 minutes until heated thru and cheese is melted.
We served this with a big salad and pineapple chunks.
Our Review: This is basically my chicken enchiladas in casserole form. Much less mess and time and just as yummy!
Chicken Enchilada Casserole
Ingredients:
1 lb. chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 can enchilada sauce
12 (6 in) corn tortillas
green chiles (optional)
2 cups shredded cheddar cheese
Cook chicken, I used boneless/skinless chicken breasts in the crockpot on high for about 4 hrs. Shred chicken. Mix together chicken, soups and chiles (optional). Layer 6 of the tortillas on bottom of 13x9 pan, cover with 1/2 can enchilada sauce. Spread chicken mixture over sauce. Layer 6 more tortillas on chicken mixture, cover with remaining enchilada sauce. Top with shredded cheese.
Cook at 350 for about 20-25 minutes until heated thru and cheese is melted.
We served this with a big salad and pineapple chunks.
Our Review: This is basically my chicken enchiladas in casserole form. Much less mess and time and just as yummy!
Crockpot Orange Chicken
Found this one at www.crockpot365.blogspot.com
Crockpot Orange Chicken
Ingredients:
1 1/2 lbs. boneless chicken cut in 2 inch chunks
1/2 cup flour
olive oil, for browning the chicken
1 T kosher salt
6 oz. (1/2 can) frozen orange juice concentrate, thawed
3 T brown sugar
1 t balsamic vinegar
3 T ketchup
Dredge chicken pieces with the flour, shake off excess. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Put chickent pieces into slow cooker. In small bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt and ketchup. Taste, if you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours or on high for 3 to 4. Serve over white or brown rice.
Our Review: We did not care for this one. It was the first that I have tried that we felt was inedible. If you try it and it turns out good let me know so I can try again...maybe I did something wrong.
Crockpot Orange Chicken
Ingredients:
1 1/2 lbs. boneless chicken cut in 2 inch chunks
1/2 cup flour
olive oil, for browning the chicken
1 T kosher salt
6 oz. (1/2 can) frozen orange juice concentrate, thawed
3 T brown sugar
1 t balsamic vinegar
3 T ketchup
Dredge chicken pieces with the flour, shake off excess. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. There is no need to fully cook it, just sear it enough for the flour to stick and get a nice coating.
Put chickent pieces into slow cooker. In small bowl, combine the orange juice concentrate, brown sugar, balsamic vinegar, salt and ketchup. Taste, if you'd like the chicken to be a bit sweeter, add a touch more sugar. Pour sauce mixture evenly over the chicken, and toss gingerly to coat.
Cover and cook on low for 6 hours or on high for 3 to 4. Serve over white or brown rice.
Our Review: We did not care for this one. It was the first that I have tried that we felt was inedible. If you try it and it turns out good let me know so I can try again...maybe I did something wrong.
Sunday, September 20, 2009
Chicken and Cheese Crescents
I adapted this from a recipe at allrecipes.com. I think the recipe as is would be great and we will try it sometime but I knew for now my girls would eat it better in my adapted format. I'll put the original recipe first and then my adapted recipe!
Original Recipe...
Chicken and Cheese Crescents
Ingredients:
1 (4lb) whole chicken, cooked and deboned (I used 2-3 breasts)
2 cans cream of chicken soup
2 1/2 cups milk
1 cup shredded cheddar cheese
2 (8 oz) cans refrigerated crescent rolls
Preheat oven to 350.
In saucepan heat soup, milk and 4 oz. of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each rool and top with a little cheese. Roll up and place in a 9x13 pan. Pour 1/2 of soup mixture directly into pan, not on top of rolls.
Bake at 350 for 10-15 minutes, or until rolls rise slightly and are lightly browned.
Pour remaining 1/2 of soup mixture into the dish, laying any leftover chicken meat on top, ans sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.
My adapted recipe...
Chicken and Cheese Crescents
Ingredients:
1 whole chicken, cooked and deboned (I used 2-3 breasts)
1 can cream of chicken soup
1 cup milk
velveeta cheese
2 cans refrigerated crescent rolls
Preheat oven to 350.
Cut some of the velveeta up into bite size pieces. Unroll crescents into triangles and place some chicken and a piece or two of velveeta on large end and roll each one. Place on baking sheet and bake according to package directions.
Meanwhile, combine soup, milk and a chunk of velveeta in a saucepan. Heat until cheese is melted.
Serve crescents with soup mixture over top (if desired).
Our Review: Mike and I really enjoyed these with the mixture over the top so I'm sure we would enjoy the original recipe. Brooke is against most sauces so she ate hers without the mixture.
We served these with green beans and
Original Recipe...
Chicken and Cheese Crescents
Ingredients:
1 (4lb) whole chicken, cooked and deboned (I used 2-3 breasts)
2 cans cream of chicken soup
2 1/2 cups milk
1 cup shredded cheddar cheese
2 (8 oz) cans refrigerated crescent rolls
Preheat oven to 350.
In saucepan heat soup, milk and 4 oz. of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each rool and top with a little cheese. Roll up and place in a 9x13 pan. Pour 1/2 of soup mixture directly into pan, not on top of rolls.
Bake at 350 for 10-15 minutes, or until rolls rise slightly and are lightly browned.
Pour remaining 1/2 of soup mixture into the dish, laying any leftover chicken meat on top, ans sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.
My adapted recipe...
Chicken and Cheese Crescents
Ingredients:
1 whole chicken, cooked and deboned (I used 2-3 breasts)
1 can cream of chicken soup
1 cup milk
velveeta cheese
2 cans refrigerated crescent rolls
Preheat oven to 350.
Cut some of the velveeta up into bite size pieces. Unroll crescents into triangles and place some chicken and a piece or two of velveeta on large end and roll each one. Place on baking sheet and bake according to package directions.
Meanwhile, combine soup, milk and a chunk of velveeta in a saucepan. Heat until cheese is melted.
Serve crescents with soup mixture over top (if desired).
Our Review: Mike and I really enjoyed these with the mixture over the top so I'm sure we would enjoy the original recipe. Brooke is against most sauces so she ate hers without the mixture.
We served these with green beans and
Monday, September 14, 2009
King Ranch Chicken Casserole
I got this one from http://www.recipezaar.com/ but I changed some things, so here is mine...
King Ranch Chicken Casserole
Ingredients:
4-6 chicken breasts (or any chicken really, I used thighs)
2 (10 1/2 oz) cans cream of chicken soup
1 (10 oz) can Rotel tomatoes
1 (8 oz.) jar Cheez Whiz
1 (11 oz) bag Cheesy Doritos, crushed
8 oz. shredded cheddar cheese
Boil chicken (or put into crockpot) until chicken is cooked through. When cool, dice into bite size pieces (or shred).
In large saucepan over medium heat, mix soup, Rotel and Cheez Whiz until blended.
Preheat oven to 350.
Layer greased 13x9 pan with 1/2 crushed chips, 1/2 chicken pieces, 1/2 cheez sauce...repeat layers.
Sprinkle cheddar cheese on top.
Bake for 30-45 minutes, or until hot and bubbly.
We served this with salad and peaches.
Our Review: We liked this one, it will be made again! Kind of a nice variation of our Nacho Casserole. Might try velveta next time (I like the flavor better).
King Ranch Chicken Casserole
Ingredients:
4-6 chicken breasts (or any chicken really, I used thighs)
2 (10 1/2 oz) cans cream of chicken soup
1 (10 oz) can Rotel tomatoes
1 (8 oz.) jar Cheez Whiz
1 (11 oz) bag Cheesy Doritos, crushed
8 oz. shredded cheddar cheese
Boil chicken (or put into crockpot) until chicken is cooked through. When cool, dice into bite size pieces (or shred).
In large saucepan over medium heat, mix soup, Rotel and Cheez Whiz until blended.
Preheat oven to 350.
Layer greased 13x9 pan with 1/2 crushed chips, 1/2 chicken pieces, 1/2 cheez sauce...repeat layers.
Sprinkle cheddar cheese on top.
Bake for 30-45 minutes, or until hot and bubbly.
We served this with salad and peaches.
Our Review: We liked this one, it will be made again! Kind of a nice variation of our Nacho Casserole. Might try velveta next time (I like the flavor better).
Tuesday, September 1, 2009
Leftover Meat Salad
This is one of my favorite sandwich fillings for lunch.
Leftover Meat Salad
Ingredients:
Leftover Meat (I've tried chicken, turkey & ham)
2 T miracle whip
1 T mustard
2 T relish
Use a food processor (I have a mini one) to chop the meat finely. Put in bowl and add other ingredients. Mix and serve on bread. You may need to add/subtract from my measurements depending on the amount of meat you have!
Leftover Meat Salad
Ingredients:
Leftover Meat (I've tried chicken, turkey & ham)
2 T miracle whip
1 T mustard
2 T relish
Use a food processor (I have a mini one) to chop the meat finely. Put in bowl and add other ingredients. Mix and serve on bread. You may need to add/subtract from my measurements depending on the amount of meat you have!
Individual Chicken Pot Pies
got this one from http://www.daysofwhineandnoses.blogspot.com/ thanks! I changed a few things and doubled her recipe so here is what I did...
Individual Chicken Pot Pies
Ingredients:
1 (15 oz) pkg refrigerated pie dough
1/2 t salt
4 T all purpose flour
2 t dried rubbed sage
1/2 t black pepper
*1 lb. chicken (I used bone in and cooked in the crockpot then removed bones)
2 cups water
2 cups frozen mixed vegetables (I used a little less, peas & carrots)
2 cans condensed cream of chicken soup (red. fat)
Preheat oven to 425.
Unroll pie crusts and cut 8 circles out using your bowls as your guide. Spray 2 cookie sheets with cooking spray and place circles and extra pieces of crust on sheets. Spray dough with cooking spray and sprinkle with salt. Pierce top of dough with a fork. Bake dough for about 8 minutes or until golden.
*Combine chicken, flour, sage and 1/4 t salt and pepper in a skillet*. Let cook for a few minutes. Add water, scraping pan to loosen browned bits. Stir in vegetables and soup. Bring to a boil. Reduce heat and cook for 10 minutes. Spoon 1 cup chicken mixture into each ramekin or bowl. Top each serving with a circle crust.
*In the original recipe, instead of cooking the chicken in the crockpot before it told to cut up raw chicken in bite size pieces, coat with flour, sage, salt, pepper and brown in skillet for about 5 minutes*.
Our Review: Mike and I liked these, they tasted like real pot pies! Brooke liked the crust but not the filling (probably b/c it had veggies). These would also be good with turkey in place of the chicken!
Individual Chicken Pot Pies
Ingredients:
1 (15 oz) pkg refrigerated pie dough
1/2 t salt
4 T all purpose flour
2 t dried rubbed sage
1/2 t black pepper
*1 lb. chicken (I used bone in and cooked in the crockpot then removed bones)
2 cups water
2 cups frozen mixed vegetables (I used a little less, peas & carrots)
2 cans condensed cream of chicken soup (red. fat)
Preheat oven to 425.
Unroll pie crusts and cut 8 circles out using your bowls as your guide. Spray 2 cookie sheets with cooking spray and place circles and extra pieces of crust on sheets. Spray dough with cooking spray and sprinkle with salt. Pierce top of dough with a fork. Bake dough for about 8 minutes or until golden.
*Combine chicken, flour, sage and 1/4 t salt and pepper in a skillet*. Let cook for a few minutes. Add water, scraping pan to loosen browned bits. Stir in vegetables and soup. Bring to a boil. Reduce heat and cook for 10 minutes. Spoon 1 cup chicken mixture into each ramekin or bowl. Top each serving with a circle crust.
*In the original recipe, instead of cooking the chicken in the crockpot before it told to cut up raw chicken in bite size pieces, coat with flour, sage, salt, pepper and brown in skillet for about 5 minutes*.
Our Review: Mike and I liked these, they tasted like real pot pies! Brooke liked the crust but not the filling (probably b/c it had veggies). These would also be good with turkey in place of the chicken!
Thursday, August 27, 2009
Crockpot Swiss Casserole Chicken
This one came from http://crockpottuesdays.wordpress.com/, thanks!
Crockpot Swiss Casserole Chicken
Ingredients:
6 chicken breast halves
4-5 slices swiss cheese
1 can cream of mushroom soup (I used cream of chicken)
1/4 c. milk
2 c. stuffing mix (I used 1 box stove top)
1/2 c. butter, melted
Spray crockpot with cooking spray (I didn't and the cheese made for a hard clean up). Lay chicken breasts in crockpot. Top with cheese. Combine soupo and milk and spoon over cheese. Sprinkle stuffing mix on top. Drizzle melted butter over stuffing mix.
Cook on low 8-10 hours or high 3-4 hours. (I cooked for about 9 hours and the chicken seemed a little dry so I would go with 6-8 hours).
We served this with green beans and pears.
Our Review: This was very tasty, we will be making it again!
Crockpot Swiss Casserole Chicken
Ingredients:6 chicken breast halves
4-5 slices swiss cheese
1 can cream of mushroom soup (I used cream of chicken)
1/4 c. milk
2 c. stuffing mix (I used 1 box stove top)
1/2 c. butter, melted
Spray crockpot with cooking spray (I didn't and the cheese made for a hard clean up). Lay chicken breasts in crockpot. Top with cheese. Combine soupo and milk and spoon over cheese. Sprinkle stuffing mix on top. Drizzle melted butter over stuffing mix.
Cook on low 8-10 hours or high 3-4 hours. (I cooked for about 9 hours and the chicken seemed a little dry so I would go with 6-8 hours).
We served this with green beans and pears.
Our Review: This was very tasty, we will be making it again!
Friday, August 14, 2009
BBQ Chicken Pizza
This recipe was adapted from one at http://www.thriftyandchicmom.com/, thanks!
BBQ Chicken Pizza
Ingredients:
2 (12 inch) pre-baked pizza crust
2 cup barbeque sauce
chicken, cooked and cubed
3-4 cups shredded colby-jack cheese
Cook Chicken. I used leg quarters (4) and cooked them in the crock pot for 8 hours and then took the skin off and deboned.
Preheat oven to 350. Place pizza crust on baking sheets. Spread BBQ sauce on each crust and top with chicken and cheese. Bake for 15 minutes, or until cheese is melted and bubbly.
Our Review: Mike and I both thought this was very tasty. Lexy ate a few bites and said she like it. Brooke didn't care for this (she doesn't like BBQ sauce).
BBQ Chicken Pizza
Ingredients:
2 (12 inch) pre-baked pizza crust
2 cup barbeque sauce
chicken, cooked and cubed
3-4 cups shredded colby-jack cheese
Cook Chicken. I used leg quarters (4) and cooked them in the crock pot for 8 hours and then took the skin off and deboned.
Preheat oven to 350. Place pizza crust on baking sheets. Spread BBQ sauce on each crust and top with chicken and cheese. Bake for 15 minutes, or until cheese is melted and bubbly.
Our Review: Mike and I both thought this was very tasty. Lexy ate a few bites and said she like it. Brooke didn't care for this (she doesn't like BBQ sauce).
Tuesday, August 4, 2009
Mock Chicken/Turkey Cordon Bleu
Mock Chicken/Turkey Cordon Bleu
Ingredients:
Chicken or Turkey Tenderloins
Ham (I used Carl Buddig)
Sliced Cheese (I used swiss)
Heavy Cream
Salt and pepper to taste
Garlic powder to taste
Grease a baking dish and layer the tenderloins on the bottom.
Sprinkle with salt, pepper and garlic powder to taste.
Place a layer of ham followed by the cheese and then pour about a cup of heavy cream over the top.
Bake at 450 for about 25-30 minutes or until tenderloins are done, the cheese is melted and browning and the cream is bubbly.
We served this with lipton noodles, green beans and peaches.
Our Review: This was excellent. Very easy to make and tasty. Definately a keeper!
Ingredients:
Chicken or Turkey Tenderloins
Ham (I used Carl Buddig)
Sliced Cheese (I used swiss)
Heavy Cream
Salt and pepper to taste
Garlic powder to taste
Grease a baking dish and layer the tenderloins on the bottom.
Sprinkle with salt, pepper and garlic powder to taste.
Place a layer of ham followed by the cheese and then pour about a cup of heavy cream over the top.
Bake at 450 for about 25-30 minutes or until tenderloins are done, the cheese is melted and browning and the cream is bubbly.
We served this with lipton noodles, green beans and peaches.
Our Review: This was excellent. Very easy to make and tasty. Definately a keeper!
Thursday, July 16, 2009
BBQ Chicken
This is a tried and true favorite around here!
BBQ Chicken
Ingredients:
1 lb. chicken (with or without bones)
BBQ sauce (your favorite one)
I put the chicken in the crockpot in the morning and let cook all day. Take the chicken out and debone (if needed) and shred. Mix chicken with BBQ sauce and place in a casserole dish. Cook at 350 for 20 minutes.
I serve this with french fries (baked), corn and fruit.
BBQ Chicken
Ingredients:
1 lb. chicken (with or without bones)
BBQ sauce (your favorite one)
I put the chicken in the crockpot in the morning and let cook all day. Take the chicken out and debone (if needed) and shred. Mix chicken with BBQ sauce and place in a casserole dish. Cook at 350 for 20 minutes.
I serve this with french fries (baked), corn and fruit.
Super Easy Chicken & Stuffing Casserole
Just threw this together tonight.
Super Easy Chicken & Stuffing Casserole
Ingredients:
1 lb. chicken
1 can cream of chicken soup
2 boxes Stove Top stuffing
Cook chicken (I threw it in the crockpot all day) and cut into cubes. Make stuffing according to box directions. Mix together stuffing, soup & chicken and spread in a 13x9 pan. Cook at 350 for 15-20 minutes until light brown on top.
I served this with corn and pears.
Our Review: YUM! Easy peasy and super delicious! Brooke had thirds!
Super Easy Chicken & Stuffing Casserole
Ingredients:
1 lb. chicken
1 can cream of chicken soup
2 boxes Stove Top stuffing
Cook chicken (I threw it in the crockpot all day) and cut into cubes. Make stuffing according to box directions. Mix together stuffing, soup & chicken and spread in a 13x9 pan. Cook at 350 for 15-20 minutes until light brown on top.
I served this with corn and pears.
Our Review: YUM! Easy peasy and super delicious! Brooke had thirds!
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