Crock Pot Italian Noodles and Chicken

Crock Pot Italian Noodles and Chicken

Ingredients
4-6 boneless, skinless chicken breasts
1 packet Good Seasons Italian dressing mix
2 (10 ounce) cans cream of chicken soup
1 (8 ounce) block of cream cheese, cut into cubes
Egg Noodles or Rice

Directions
Spray crock pot with non-stick spray. Place the chicken breasts in crock pot, and sprinkle the Italian dressing mix over the tops. Pour the cream of chicken soups over chicken, and then spread the cubes of cream cheese evenly over all.

Cover and cook on low for 6 hours. Remove lid and stir mixture together. Cut chicken into bite-size pieces. You can thin the sauce with milk if you think it needs it.

Serve over cooked egg noodles or rice.

Crockpot Pineapple Chicken

Note:  It has been forever since I have had a chance to update this blog.   Life happens.   I have definitely still been cooking and even found a few new recipes that I have been enjoying.   Not surprisingly, because of the craziness in our life these have been crockpot recipes.  

Crockpot Pineapple Chicken

Ingredients
4 - 6 boneless skinless chicken breasts
1 (15.5 ounce) can crushed pineapple
1 (16.5 ounce) bottle Lawry's Hawaiian marinade

Spray crock pot with cooking spray. Place chicken in crock pot, pour pineapple on top of chicken, then pour sauce over all. Cook on LOW for 6 hours.

Chicken, Rice & Broccoli Casserole

Note:   What do you do with leftover rice?    I always make too much rice.     I worry about not have enough so I make too much.   I figure I have enough recipes like the one below that I don't worry if I have leftovers or enough.    


Chicken Broccoli and Rice Casserole

Ingredients

2 cups of cooked/leftover rice
3 cups of chopped broccoli, cooked
1 cup sour cream
1/2 cup mayonnaise

1 (10 ounce) can of cream of celery soup
1-1/2 cups of grated Cheddar cheese, divided
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon cajun seasoning
1/2 cup of Ritz crackers, crumbled
4 cups of shredded cooked chicken

Directions

Preheat the oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick spray.  Spread the rice in the bottom of the pan.   Spread broccoli even over rice.    In a bowl mix together sour cream, mayo, and cream of celery soup.    Add garlic salt, pepper and cajun seasoning.    Mix well.    Add one cup of the cheese and the chicken.     Spread over the broccoli layer.

Bake at 350 degrees for 30 minutes.     Add crumbled crackers and remaining cheese.     Return to oven to let crackers brown and cheese melt.   

Dorito Chicken

Note: My Mom used to make this when we were growing up and for some strange reason it has sounded good to me recently.

Dorito Chicken

Ingredients
2 c. shredded cooked chicken
1 c. shredded cheese
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes
1/2 packet taco seasoning
Bag of doritos

Directions
Pre-heat oven to 350 degrees. In a mixing bowl, combine all ingredients except doritos. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Little Guy's Chicken Pasta

Have you tried Tyson Grilled and Ready Chicken?    Talk about a great solution for quick suppers that still taste great!      I love the fact that this chicken taste yummy whether it is hot in a soup or pizza recipe or cold in a sandwich or salad.

Grilled Fully Cooked Chicken Breast Strips

(frozen)

•Strips are from 100% whole breast fillet

•Fully cooked, prepared in minutes

•100 calories per serving calories and 1.5 grams of fat per serving

•19g protein per serving

•98% fat free

•No preservatives

•Gluten Free

Healthy, tastes delicious and perfect for any night of the week.   What busy mom wouldn't LOVE that combination?    


We used our first bag (notice I said first bag) after grabbing it in Walmart one night after a baseball game.   It had been a crazy day and in addition to a baseball game, Little Guy had photos.      When we walked in the door, Little Guy offered to make us supper.  



He made this amazing chicken pasta for us.     Soooo wonderful!   

Little Guy's Chicken Pasta
(As told to me by Little Guy)

Ingredients:
1 bag Tyson's Grilled and Ready Chicken Breast Strips
1 Tbsp Olive oil
1 Tbsp. butter
1 pinch rosemary
1/2 tsp. italian seasoning
3 Tbsp. Worcestershire sauce
1 box penne pasta
1 cup heavy cream
1/2 cup grated parmesan
salt
pepper

Directions:
Put pasta on to cook in boiling, salted water.     Make a mixture out of rosemary, italian seasoning and worcestershire sauce.   Set aside.   Put olive oil and butter in skillet.     Heat and then add chicken.      Pour worcestershire mixture on top.    Cook according to package directions.      Heat heavy cream and add parmesan.       Don't let it boil or it will become too thick.      Drain noodles and mix with pasta sauce.      Top with cooked chicken.    Serve to your hungry family.    

Leftovers?   There were NONE!

Date Night Chicken Pie

Note:   The first meal I ever cooked for my sweet hubs was this chicken pie.    (Look at how young we were.     Can you believe my tall husband fit in my tiny car?    Every time we look at this picture we can't figure out why we were in my car instead of his.)    Anyway, this chicken pie isn't anything special, but he must have liked it because we have been married for 20 years and he still requests it.

Date Night Chicken Pie

Ingredients
1 can cream of chicken soup
1 can cream of celery soup
1 large can VegAll mixed vegetables
4 boneless skinless chicken breasts
salt and pepper
1 Tbsp. worcestershire sauce
1 stick butter, melted
1 cup self rising flour
1 cup milk

Directions
In a large pot, put water on to boil.   Add 2 Tbsp. butter, salt, pepper and 1 tsp. garlic salt.    Add chicken and boil until tender enough to cut into bite size pieces.      In a casserole bowl, mix soups, vegetables, worcestershire sauce and 1/2 cup of chicken broth from the chicken you just boiled.     Add chicken pieces.    Salt and pepper to taste.       In a separate bowl mix together, melted butter, flour and milk.    Pour over the top of the chicken mixture.    Bake in 350 degree oven until the crust has turned golden brown.

Crockpot Chicken Nachos

Note:    I originally saw a version of this recipe over at Real Mom Kitchen.     It sounded delicious, but I knew it would take a little tweaking for my boys to eat it.      I substitute picante sauce in any recipe that calls for salsa simply because my hubs hates tomato chunks.     He goes to great lengths to pick them out of anything he finds them in so I just save him the trouble by substituting or blending up any tomatoes in any recipes.     On a night when we have basketball practice, it is so nice to have this waiting for us when we get home, but this is a hit when we are watching football too.



Crockpot Chicken Nachos




Ingredients
1 small bag frozen corn
2 cans black beans, drained and rinsed
4 large frozen boneless skinless chicken breasts
1 16-oz jar medium Pace picante sauce
1 8 oz package of cream cheese
tortilla chips
Toppings:   sliced olives, sour cream, diced avocado, diced green onions, shredded cheese


Directions
Pour bag of frozen corn in bottom of crock pot. (Can corn can be used in place of the frozen.  Just drain it and put the chicken in first followed by the corn)    Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans and jar of medium salsa.    Cook on high for 1 hour, and then on low for 4 hours.   Shred chicken with forks and mix in cream cheese until melted and creamy.   Serve with tortilla chips and add toppings to individual servings.

TMTT: Copycat Chili's Cajun Pasta

Note:   Eating out is so expensive.    There are some dishes in restaurants I love so when I get the craving I just try to find a recipe that copies it really well.      This one copies the Cajun Pasta at Chili's.    Yummy!

Copycat Chili's Cajun Pasta

Ingredients
12 ounces penne
3 tablespoons unsalted butter
1 tablespoon all purpose flour
1 1/2 cups half and half
1/2 cup grated parmesan cheese
salt and pepper
1 lb boneless skinless chicken breast
 1 1/2 tablespoons cajun seasoning
1/4 teaspoon cayenne pepper
2 teaspoons vegetable oil|
2 firm-ripe roma tomatoes, cored and diced

Directions
Bring a pot of salted water to a boil. Cook penne according to package directions.  Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.  Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.  In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.


What better way to start the year than heading over to Lisa and Lana's for delicious recipes at Tempt My Tummy Tuesday?

Crockpot Sweet Chicken

Note: This chicken goes so great with the Cilantro Lime Rice and Black Beans. Yummy! SO simple too!

Crockpot Sweet Chicken
Ingredients
3-4 lbs chicken
1 cup brown sugar
3 cups salsa

Directions
Mix ingredients in a crock pot and let cook for 10 hours on low.

Sour Cream Enchiladas

Note: I used to make these ALL the time when hubs and I first got married. I just recently rediscovered this recipe. The boys are going to be mad when they realize that I could have been making these more!

Sour Cream Enchiladas

Ingredients
1 lb ground beef or turkey OR 1 lb cubed chicken

1 can refried beans1/2 onion, diced

1 can diced green chilies

16 oz sour cream

1 can cream of mushroom soup OR 1 can cream of cream of chicken soup OR 2 cans of cream of chicken

2 lb cheddar cheese, shredded

12 burrito size flour tortillas

Directions
Saute the onion in a large frying pan on medium-high heat until translucent and slightly browned. Add the beef (or chicken) and cook until no longer pink. Add the refried beans and cook on low until mixture is heated thoroughly.In a medium mixing bowl mix together the soups, sour cream and the green chilies.Lay out all 12 tortillas side by side. Place about 1/3 C of meat mixture down the center of each tortilla. Place a generous spoonful of soup mixture on top of the meat mixture. Place a handful of cheese on top of the soup mixture.Roll up each tortilla, burrito style. Place each rolled burrito -- snuggle them tight -- on a large rectangular pan. Evenly pour and spread out the remainder of the soup mixture over the top of the rolled burritos. Repeat with the remaining cheese. Cover the pan with aluminum foil and bake at 350 degrees for 20-25 minutes, or until bubbly and hot.

This recipe is great to half and either share with a friend OR put the second dish away in the freezer for a later date.

Zesty Crockpot Chicken

Note:     Crockpot recipes are like gold to me.    Throwing everything into that magical, little "chef" and then popping on the lid brings me such joy.    Knowing that I can leave my recipe alone with my precious friend and return home after a hectic day to a delicious meal means so much to me.     Maybe that is why I just can't seem to part with my crockpot.     I have had it since I got married 19 years ago.     It is missing it's arms, a leg and has numerous scratches from being transported.    However, it has never failed to produce a delicious recipe.


Zesty Crockpot Chicken

Ingredients
4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 pkg. zesty italian salad dressing mix
1 c. water
1 tsp. parsley
1 pkg cream cheese

Directions
Place chicken in crock pot. Blend soup, dresssing mix, water and parsley, add to crock pot. Cook on low for 6to8 hours. 1 hour before serving, add the package of cream cheese. Serve over rice or noodles.   Our choice for this recipe is egg noodles.

Chicken Au Gratin Casserole

Note:    Some people would never think of using boxes to prepare a meal, but I am going to be honest and say that when it comes to getting food on the table... some nights I am willing to use any trick I can.    The boys love this recipe.    It is easy for me and yummy to them.


Chicken Au Gratin Casserole

Ingredients

4 boxes au gratin potatoes and ingredients listed on box to prepare
dried minced onions
dried parsley flakes
fresh ground pepper to taste
6 boneless skinless chicken breasts, thawed

Directions

In large lasagna size pan, place all the potatoes and add the ingredients listed on the box.   Place chicken breasts in mixture.   Sprinkle with dried onion,  and parsley; add pepper.  

Bake at 375 degrees for 1 to 1 1/4 hours, covering with foil if it gets too brown. Allow to sit 5 minutes and serve.

Crock Pot Version:   Prepare as directed and put in crockpot on low.    A great way to serve this.

Quick Enchilada Casserole

Note: School days. Church nights. Friday night football. The season is here where quick meals are a MUST! One of the best ones about this is that you can change it up by substituting beef for chicken.


Quick Enchilada Casserole

Ingredients

1 chicken, boiled, boned and chopped
1 onion, chopped
1 can mild enchilada sauce
2 cans mushroom soup
1 bag large Fritos
1 lb. Velveeta, cubed
2/3 cup chicken broth

Directions

Grease a 9x13 casserole dish. Pour 2/3 bag of Fritos on bottom. Mix rest of the ingredients in bowl. Pour over Fritos. Top with additional Fritos. Pour chicken broth over top to soften Fritos. Bake at 350 degrees for 40 minutes, or until bubbly.

Chicken and Black Bean Enchiladas

Note: I love Mexican but every time I eat it at a restaurant I think... I could a week's worth of Mexican for this price!!!


Chicken and Black Bean Enchiladas

Ingredients
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 15-ounce can black beans, rinsed and drained
1 4-ounce can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves (optional)
4 8-inch flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar

Directions
Preheat oven to 400 degrees. Heat oil in a large skillet over medium heat. Add onion and garlic and saute for 2 minutes. Add chicken and saute 5 minutes until golden brown and cooked through. Stir in black beans, green chiles and salsa. Simmer 5 minutes until sauce thickens and reduces. Remove from heat and stir in cilantro if using. Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla). Bake enchiladas for about 5 to 10 minutes until cheese is golden and gooey.

Crockpot Sweet and Sour Chicken

Note: Now that I am working evenings at least night one a week, I am trying to use my crockpot to help out with supper even in the summertime! Now if I could just convince them to leave me some. Smile.

Crockpot Sweet and Sour Chicken

Ingredients
4 boneless, skinless chicken breasts
salt to taste
1 (15 oz) can pineapple slices (save the juice)
1/3 cup packed brown sugar
2 Tbsp. lemon juice
1/4 tsp. ground ginger
1/4 cup cornstarch

Directions
Spray chicken with nonstick spray. Place chicken in crockpot and sprinkle with salt. Arrange pineapple slices over top of chicken. In a bowl, combine pineapple juice, brown sugar, lemon juice, ground ginger and cornstarch. Mix well. Pour over the chicken. Cook on low for 4-5 hours.

Very good served with rice.

Three Cheese Chicken Penne Pasta

Note: A complete meal that includes three cheeses? It is definitely one of my favorites! This is a quick and easy meal especially when I buy a bag of fajita chicken strips to use.

Three Cheese Chicken Penne Pasta

Ingredients
1 stick of butter
1 cup of cream
6 ounce provolone
6 ounce mozzarella
1 cup parmesan
4 chicken breasts
1 box of penne pasta (I like whole wheat.)

Directions
Grill or bake your chicken according to your taste preference. Cut into bite size strips.

Boil penne pasta in salted water according to package directions.

Melt butter in a medium saucepan. Pour in cream and add cheese. Stir until all is melted and well mixed.

Pour sauce over pasta and chicken and toss well.

Southern Pecan Chicken

Note: I am lucky that my local grocery store sells pecan meal which saves me a lot of time. We love this southern pecan chicken because it satisfies our southern need for chicken without the frying!

Southern Pecan Chicken

Ingredients:
6 boneless, skinless chicken breasts, pounded thin
4 cups ice water and ice
4 t salt
3/4 cup ground pecans
2 whole eggs
2 T milk
2 T honey
1/2 t salt
1/2 t black pepper, course ground fresh

Directions:
Marinate the chicken breasts in iced salt water for 1/2 hour. Beat milk with honey, then add beaten eggs, salt and fresh ground pepper. Put egg wash in one shallow bowl, and pecan meal in another. Dip each chicken breast in the egg wash, then into the pecan meal and pat the meal into the breast to form a crust. Place the breasts in a shallow baking pan that has been sprayed with cooking spray, and bake for 35 minutes at 375, or until the breasts are done through.


Want to find almost an entire cookbook of FREE recipes! Head over to Tempt My Tummy Tuesday!

Grilled Barbecue Chicken

Note: My husband is a master at grilling. We especially love his grilled chicken. I love that the heat is left outside while we are enjoying our meal!

Grilled Barbecue Chicken

Ingredients:
2 ounces olive oil
2 ounces Worcestershire sauce
4 ounces vinegar
2 teaspoons garlic salt
1 whole chicken, cut in half

Directions:
Mix all liquids and garlic salt together. Place chicken in zip-loc bag and pour season mixture over it. Marinate chicken in liquid for 1 hour shaking every 15 minutes. Place chicken on the grill and cook 25 minutes before turning. Cook an additional 25 minutes. About 5-10 before the chicken is done, baste chicken with sauce.

Aunt Carolyn's Chicken

Note:  My sister just made a trip up to Huntsville for work and while she was there she was able to visit some of our family.      She had supper with my Aunt Carolyn and Uncle Alton whom are very, very special to my sisters and I.      K brought back this chicken recipe that Aunt Carolyn made for her.     I haven't made it yet, but trust me, if it comes from the kitchen of my Mom or my Aunt Carolyn.... it will be delicious!!

Aunt Carolyn's Chicken

Ingredients:
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon cayenne pepper
1 broiler/fryer chicken, cut up (I use chicken breast)
½ cup butter or margarine, melted, divided
¼ cup packed brown sugar
¼ cup honey
¼ cup lemon juice
1 tablespoon soy sauce
1-1/2 teaspoons curry powder





Directions:

In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter into a 13” X 9” baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered, at 350 for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings. Yield: 4-6 servings. (When using the chicken breast, I don’t cook quite as long as the 45 minutes. You can watch it and cook until tender and done. During the baking time, I baste the chicken often with the juices in the pan.)

Sesame Chicken

Note: If hubs and I get a craving for Chinese, we want one thing: sesame chicken. I was thrilled to find this recipe for sesame that is both easy and delicious!

Sesame Chicken

Ingredients:
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder (I used allspice.)
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey

Directions:
In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside. Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.