4-6 frozen chicken breasts
1 can cream of chicken soup
1 cup white wine
1 pkg. Good Season's Italian dressing mix
1 package fresh mushrooms, sliced (optional)
8 oz. cream cheese, softened
Place chicken breasts in crock pot; combine all other ingredients EXCEPT cream cheese and pour over chicken. Cover and cook on low 8-10 hours. During last 30 minutes of cooking time, stir in cream cheese (remove chicken, shred and whisk sauce until smooth). Serve with cooked egg noodles or rice.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, November 30, 2008
No Fuss Chicken
8 oz. bottle Russian salad dressing
1/3 c. apricot preserves
1 pkg. dry onion soup mix
6-8 boneless chicken tenders or 4 breasts
Mix together dressing, preserves and soup mix. Place chicken in 13x9 baking dish, pour mixture over top. Bake, covered, at 350 degrees for 20-25 minutes, uncover baste with sauce. Cook an additional 20-25 minutes. Serve over cooked rice.
From Country Quick and Easy cookbook.
1/3 c. apricot preserves
1 pkg. dry onion soup mix
6-8 boneless chicken tenders or 4 breasts
Mix together dressing, preserves and soup mix. Place chicken in 13x9 baking dish, pour mixture over top. Bake, covered, at 350 degrees for 20-25 minutes, uncover baste with sauce. Cook an additional 20-25 minutes. Serve over cooked rice.
From Country Quick and Easy cookbook.
Monday, November 3, 2008
D.C.'s DEE-lish Chicken & Dumplings
4-6 chicken breasts or tenders, frozen
2 cans cream of chicken soup
1 can chicken broth
1 small bag frozen mixed vegetables
2 T chicken bouillon granules
1 can biscuits
Place chicken and frozen vegetables in crockpot, pour soups and broth over the top. Sprinkle with bouillon granules. Cook for 5-6 hours on high. 2 hours before serving, tear biscuits into bite sized pieces and place on top. Right before serving cut up or shred chicken.
Serves 4-6
This is from my sweet friend D.C. who shared this easy and oh so yummy recipe at our last bunco. Perfect for cooler weather comfort food.
2 cans cream of chicken soup
1 can chicken broth
1 small bag frozen mixed vegetables
2 T chicken bouillon granules
1 can biscuits
Place chicken and frozen vegetables in crockpot, pour soups and broth over the top. Sprinkle with bouillon granules. Cook for 5-6 hours on high. 2 hours before serving, tear biscuits into bite sized pieces and place on top. Right before serving cut up or shred chicken.
Serves 4-6
This is from my sweet friend D.C. who shared this easy and oh so yummy recipe at our last bunco. Perfect for cooler weather comfort food.
Sunday, October 28, 2007
Salsa Chicken
4-6 frozen chicken breasts
1 jar salsa
1 can green enchilada sauce
1 can black beans, drained and rinsed
1 C frozen corn
Place chicken in crock pot. Stir together salsa and sauce; mix in beans and pour over chicken. Cook on low 5-6 hours. Serve over rice; with flour tortillas or tortilla chips.
1 jar salsa
1 can green enchilada sauce
1 can black beans, drained and rinsed
1 C frozen corn
Place chicken in crock pot. Stir together salsa and sauce; mix in beans and pour over chicken. Cook on low 5-6 hours. Serve over rice; with flour tortillas or tortilla chips.
Monday, October 22, 2007
Crispy Oven Fried Chicken
1 Qt. water
1 tsp. salt
1 (3 1/2 lb.) pkg. chicken pieces
1/2 C lowfat buttermilk
3 C crushed cornflakes
2-3 tsp. Creole seasoning
2 tsp. dried Italian seasoning
1/2 tsp. garlic powder
1/8 tsp. pepper
1/8 tsp. red pepper
Stir together water and salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, pat dry. Place chicken in shallow dish; pour buttermilk over chicken, turning to coat. Combine crushed cornflakes, next 4 ingredients, and red pepper, if desired, in large plastic zipper bag. Add chicken, 2 pieces at a time; seal and shake to coat. Place chicken on lightly greased baking pan. Bake on lowest rack at 400 degrees for 45 minutes, without turning.
From Southern Living Everyday Menus.
1 tsp. salt
1 (3 1/2 lb.) pkg. chicken pieces
1/2 C lowfat buttermilk
3 C crushed cornflakes
2-3 tsp. Creole seasoning
2 tsp. dried Italian seasoning
1/2 tsp. garlic powder
1/8 tsp. pepper
1/8 tsp. red pepper
Stir together water and salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, pat dry. Place chicken in shallow dish; pour buttermilk over chicken, turning to coat. Combine crushed cornflakes, next 4 ingredients, and red pepper, if desired, in large plastic zipper bag. Add chicken, 2 pieces at a time; seal and shake to coat. Place chicken on lightly greased baking pan. Bake on lowest rack at 400 degrees for 45 minutes, without turning.
From Southern Living Everyday Menus.
Chicken Tetrazzini
7 ounces uncooked vermicelli
3 cups chopped, cooked chicken (deli rotisserie to the rescue)
1 C shredded Parmesan cheese
1 can Cream of Mushroom soup (Healthy Request version)
1 (10 oz) container refrigerated Alfredo sauce (light version)
1 small can sliced mushrooms, drained
1/2 C slivered almonds
1/2 C chicken broth
1/4 C dry sherry
1/4 tsp. pepper
Cook pasta according to package directions; drain. Stir together chicken, 1/2 C Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into lightly greased 11x7 baking dish. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serves 6.
Using deli rotisserie chicken makes this recipe fast to prepare. Use lighter, healthier versions of the soup and Alfredo sauce to lighten the calories and fat. This recipe is from Southern Living Everyday Menus.
3 cups chopped, cooked chicken (deli rotisserie to the rescue)
1 C shredded Parmesan cheese
1 can Cream of Mushroom soup (Healthy Request version)
1 (10 oz) container refrigerated Alfredo sauce (light version)
1 small can sliced mushrooms, drained
1/2 C slivered almonds
1/2 C chicken broth
1/4 C dry sherry
1/4 tsp. pepper
Cook pasta according to package directions; drain. Stir together chicken, 1/2 C Parmesan cheese, and next 7 ingredients; stir in pasta. Spoon mixture into lightly greased 11x7 baking dish. Sprinkle with remaining Parmesan cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serves 6.
Using deli rotisserie chicken makes this recipe fast to prepare. Use lighter, healthier versions of the soup and Alfredo sauce to lighten the calories and fat. This recipe is from Southern Living Everyday Menus.
Friday, October 12, 2007
Chicken and Asparagus Risotto Skillet
4-6 boneless, skinless chicken breasts
1/2 tsp. salt, divided
1/8 tsp. pepper
1 tsp. olive oil
1/3 cup onion, chopped
2 cloves garlic, pressed
2 oz. fresh Parmesan cheese, grated
1 T lemon zest
2 cups milk
1 can Cream of Chicken soup
1/2 lb. fresh asparagus cut into 1 1/2 inch pieces
2 cups instant long-grain rice
Season chicken with 1/4 tsp. salt and pepper. Heat olive oil in skillet and cook chicken 5-7 minutes on each side or until chicken is no longer pink.
Remove chicken from skillet; keep warm. Add milk, soup, asparagus, onion, garlic. cheese, lemon zest and remaining 1/4 tsp. salt to skillet. Bring to a boil; reduce heat and simmer 3 minutes.
Stir in rice; top with chicken. Cover pan; remove from heat. Let stand 5 minutes. Serves 4-6.
This recipe is from Pampered Chef.
1/2 tsp. salt, divided
1/8 tsp. pepper
1 tsp. olive oil
1/3 cup onion, chopped
2 cloves garlic, pressed
2 oz. fresh Parmesan cheese, grated
1 T lemon zest
2 cups milk
1 can Cream of Chicken soup
1/2 lb. fresh asparagus cut into 1 1/2 inch pieces
2 cups instant long-grain rice
Season chicken with 1/4 tsp. salt and pepper. Heat olive oil in skillet and cook chicken 5-7 minutes on each side or until chicken is no longer pink.
Remove chicken from skillet; keep warm. Add milk, soup, asparagus, onion, garlic. cheese, lemon zest and remaining 1/4 tsp. salt to skillet. Bring to a boil; reduce heat and simmer 3 minutes.
Stir in rice; top with chicken. Cover pan; remove from heat. Let stand 5 minutes. Serves 4-6.
This recipe is from Pampered Chef.
Creamy Chicken Casserole
3 cups chopped cooked chicken
1 can Cream of Chicken soup
1 8oz. sour cream
1 T poppy seeds
1 1/2 cups crushed Ritz crackers
1/2 cup butter, melted
Combine first 4 ingredients; spoon into a lightly greased 11x7 casserole dish. Mix crackers and butter; sprinkle over chicken. Bake, uncovered, at 350 degrees for 30-40 minutes. Serves 4.
Serve with salad and green beans (or your favorite veggie). This recipe is from Southern Living Easy Weeknight Favorites cookbook. Easy, quick and tasty!
1 can Cream of Chicken soup
1 8oz. sour cream
1 T poppy seeds
1 1/2 cups crushed Ritz crackers
1/2 cup butter, melted
Combine first 4 ingredients; spoon into a lightly greased 11x7 casserole dish. Mix crackers and butter; sprinkle over chicken. Bake, uncovered, at 350 degrees for 30-40 minutes. Serves 4.
Serve with salad and green beans (or your favorite veggie). This recipe is from Southern Living Easy Weeknight Favorites cookbook. Easy, quick and tasty!
Green Chile Soup
1 1/2 lbs. boneless, chicken breast halves, cut into 1-inch cubes
3 (4.5 oz.) cans chopped green chiles, undrained
1 (15 oz.) can pinto beans, undrained
1 (141/2 oz.) diced tomatoes, undrained
2 cups water
1 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. dried oregano
1 large onion, chopped
1 clove garlic, crushed
**I also add a can of Great Northern beans, undrained
Toppings: sour cream, shredded cheddar cheese, chopped avocado, sliced green onions.
Place first 10 ingredients in 31/2 -4-quart crock pot. Cover and cook on HIGH 4-6 hours or on LOW 8 hours. Serve soup with desired toppings and tortilla chips.
This recipe is from Southern Living Easy Weeknight Favorites.
3 (4.5 oz.) cans chopped green chiles, undrained
1 (15 oz.) can pinto beans, undrained
1 (141/2 oz.) diced tomatoes, undrained
2 cups water
1 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. dried oregano
1 large onion, chopped
1 clove garlic, crushed
**I also add a can of Great Northern beans, undrained
Toppings: sour cream, shredded cheddar cheese, chopped avocado, sliced green onions.
Place first 10 ingredients in 31/2 -4-quart crock pot. Cover and cook on HIGH 4-6 hours or on LOW 8 hours. Serve soup with desired toppings and tortilla chips.
This recipe is from Southern Living Easy Weeknight Favorites.
Chicken in Wine Sauce
This recipe is from Paula Deen and it's truly dee-lish.
4 large skinless boneless chicken breasts
6 oz. Swiss cheese slices
1 can Cream of Chicken soup
1/4 cup white wine (more if desired)
salt and pepper to taste
1 cup herb-flavored Pepperidge Farm stuffing mix, crushed
4 T (1/2 stick) butter, melted
Preheat oven to 350 degrees. Place chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45-60 minutes.
Serve with salad and a green vegetable. Enjoy!
4 large skinless boneless chicken breasts
6 oz. Swiss cheese slices
1 can Cream of Chicken soup
1/4 cup white wine (more if desired)
salt and pepper to taste
1 cup herb-flavored Pepperidge Farm stuffing mix, crushed
4 T (1/2 stick) butter, melted
Preheat oven to 350 degrees. Place chicken in shallow buttered casserole dish. Layer cheese on top. Mix soup, wine, salt, pepper; pour over cheese. Sprinkle stuffing mix on top and drizzle with melted butter. Bake for 45-60 minutes.
Serve with salad and a green vegetable. Enjoy!
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