Crock Pot Chicken and Mushrooms

You know I love mushrooms and my family loves chicken.  This is a great crock pot recipe that combines them both.  It is so delicious and with a crock pot anything is easy.  My family loved it.

Crock Pot chicken and Mushrooms

4 boneless, skinless chicken breasts

2 (8 oz.) packages of fresh mushrooms (I used white, button mushrooms)
1/4 cup butter
1 package of dry Italian salad dressing mix
1 can golden mushroom soup
1/2 of 8 oz. tub of chive and onion cream cheese

Slice mushrooms and put in bottom of crock pot.

Salt, pepper and garlic salt the chicken.  Spray a pan with Pam and brown the chicken breasts. (You really don't have to do this but my husband likes the chicken to look more browned.)  Put on top of mushrooms in crock pot.

In a sauce pan,m melt butter and add Italian dressing packet, soup and cream cheese.  Mix together until smooth and combined.  Put on top of chicken breasts.  Mixture is thick, so you many need to spread it on top on chicken breasts.

Put top on crock pot and cook on low for 5 - 6 hours.  Serve with rice or pasta. 

**I served the chicken with rice and used the sauce as gravy. 
  Btw, as it cooks, your home will smell yummy!

Curry Chicken

Our family eats a lot of chicken, so I'm always looking for good chicken recipes.  Here is an easy chicken recipe that I think your family will enjoy.  My family loved it--and it is pretty healthy, no processed soups,etc.

Curry Chicken

Chicken thighs
1 cup orange juice
1/4 cup brown sugar
2 teaspoons curry powder
pepper to taste

Put orange juice, brown sugar, and curry in a saucepan and bring to a boil.  Mix until blended.  Put chicken thighs in a baking dish and pour mixture over the chicken.  Add pepper to taste.  Bake covered at 375 degrees for 1 hour, then uncover and bake additional 20-30 minutes to brown.

**Serve with rice and use broth as gravy.  Bon Appetite!

Hearty Turkey Noodle Soup

Hope everyone had a great Thanksgiving.  Leftover turkey?  Here is a delicious turkey noodle soup your family will love.  If you don't have any leftovers, just use chicken instead.  Of course, then it will be chicken noodle soup :-)

Hearty Turkey Noodle Soup

2 teaspoons chicken bouillon
3 cups chicken broth
2 cups chopped carrots
2 cups chopped celery
3/4 cup chopped onion
2 1/2 oz. (about 4 cups) cooked noodles
2 cans cream of chicken soup
1/4 cup evaporated milk or 1/2 cup whole milk
2 -3 cups diced turkey (or chicken)
Salt and pepper to taste
1/2 tsp poultry seasoning (optional)
1 Tablespoon parsley (optional)

Heat chicken broth and bouillon together.  Add carrots celery and onions.  Simmer until vegetables are tender.  Mix cream of chicken soup and milk together, then add to soup mixture.  Add chicken and noodles.  Salt and pepper to taste.  Umm, Umm Good! 

Sweet Baby Ray Crock Pot Chicken

I found this great crock pot barbeque chicken recipe and just had to share it.  It is so delicious.  Can't wait to make it again!

Sweet Baby Ray Crock Pot Chicken

4 - 6  boneless skinless chicken breasts
1 small bottle Sweet Baby Ray Barbeque sauce
1/4 c white vinegar
1/4 c brown sugar
1/2 - 1 tsp. garlic powder

In a small bowl mix together the barbeque sauce, vinegar, brown sugar and garlic powder. Put chicken (I added a little bit of salt and pepper to the chicken first) in the crockpot and pour the sauce over it.  Cook on low for 4-6 hours.

Now, how easy is that!  And the Sweet Baby Ray Sauce makes it so yummy!

Maple Dijon Chicken

I found another chicken recipe that my family really liked.  I think I found it on Pinterest, but not sure.  I need to keep better track as to where I find my recipes :-)

Maple Dijon Chicken

4 - 6 boneless, skinless chicken breasts
1/2 cup dijon mustard
1/4 cup maple syrup
1 Tablespoon red wine vinegar
Salt, pepper, garlic powder
Rosemary

Preheat oven to 400 degrees.  Place chicken in a 9 x 13 baking dish sprayed with Pam.  Sprinkle chicken with salt, pepper and garlic powder to taste.  Mix the mustard, syrup and vinegar in a bowl or cup and pour over chicken.  Sprinkle rosemary on top.  Bake about 45 minutes until done.

Ranch Chicken

Lately I've been searching the Internet for some easy Weight Watcher meals.  Yes, I back trying to lose those extra pounds I gained this summer.   I don't remember where I found this recipe but it is definitely easy and absolutely delicious!  One 4 ounce chicken breast is only 5 points.

Ranch Chicken

4  (4 oz.)skinless, boneless chicken breasts
1/2 cup fat free sour cream
1 cup cornflakes, crushed
1 packet of dry Ranch Dressing mix

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with non-fat cooking spray.

In a large Ziploc bag, put the crushed cornflakes and Ranch Dressing mix.  Set aside.  Salt and pepper the chicken to taste.  Coat both sides of each chicken breast with sour cream. One by one, put coated chicken in the bag of seasoned cornflakes and gently shake until well coated.  Put chicken in the baking dish and lightly spray some cooking spray on top of the coated chicken.  Bake at 350 degrees for 1 hour.

Asian Pasta Salad with Chicken

Okay!  Talk about a delicious pasta salad--This is it!!  My friend, Judy, shared this recipe with me and it has become one of our favorites.  It makes a huge bowl so this is a good salad to take to any covered dish activity. 

**You have to make this salad the day before, so you need to plan ahead when you make it.

Asian Pasta Salad with Chicken

16 oz. bow tie pasta, cooked and drained
3 small cans mandarin oranges, drained 
1 (18 oz) bunch of fresh spinach
1/2 cup chopped parsley
4-5 green onions, chopped
1/2 - 1 cup honey roasted peanuts
1 can water chestnuts, drained and chopped
1 (5 oz) bag crasins
6 chicken breasts, cooked and cubed (I used my George Forman Grill)

Dressing:
1 cup vegetable oil
2/3 cup teriyaki sauce
6 tablespoons sugar
1 teaspoon salt
dash of pepper

Marinate cooked chicken and pasta in 3/4 of the dressing  (about 1 1/2 cups) over night.  Add other ingredients and remaining dressing then serve.

Leila's Swiss Chicken

The other day when I was looking through some of my old cookbooks to find something to make for dinner, I found a piece of paper with this recipe written on it.  It was a recipe I got probably 15 years ago from my dear friend, Leila, who lives in Utah.  I remembered how delicious it was and decided to make it.  Wow!  It was not only delicious, but it brought back wonderful memories of a special family who we will love forever.

Leila's Swiss Chicken

6 - 8 boneless chicken breasts
6 - 8 slices of deli sliced Swiss cheese
1 can cream of chicken soup
1/2 cup water
1/2 - 1 package Pepperidge Farm Herb Seasoned Stuffing Mix
1/2 - 1 stick melted butter

Place chicken breasts in a baking pan and layer cheese slices over each breast individually.  (I did put salt, pepper, and garlic powder over chicken before I put on the cheese.)

Mix soup and water.  Drizzle over each breast, covering all.

Crush the stuffing and mound over each breast

Drizzle melted butter over each breast and bake at 350 for 50 - 55 minutes.

Cashew Chicken Pasta Salad

Now this is a delicious pasta salad.! It has chicken, cashews, grapes, apples . . . mmmmmm, my mouth is watering just thinking about it.  I got the recipe from Sister Turner who I served with at the Columbia South Carolina Temple.   Makes a lot, so great for a big crowd.

Cashew Chicken Pasta Salad

4 chicken breasts
2 packages bowtie pasta
2 cups celery, chopped
4 stalks green onion, chopped
1 (16 oz.) can crushed pineapple, undrained
1 cup mayonnaise
1 bottle cole slaw dressing (Kraft Cole Slaw Dressing or Marzetti Low Fat Cole Slaw Dressing)
2 cups red grapes
2 cups red apples, chopped
1 (10 oz.) can salted cashews

Cook pasta.  Drain, set aside, and let come to room temperature.
Cook chicken and cut into pieces.  (You can use already cooked chicken breasts from Sam's or any store.)

Combine celery, onion, pineapple, mayo, and cole slaw dressing.  Set aside

Chop apples with the skin.  Combine pasta, chicken, apples and dressing mixture.  Add whole or chopped grapes.  Mix until well blended.  Add cashews before serving.

Another Mexican Casserole

So here is another Mexican casserole that I tried.  No, it's not Brandi's recipe, but it is similar. This one doesn't have the beans in it.  My family really liked it and I think you will too.

Another Mexican Casserole

4 -6 boneless, skinless chicken breasts
1 can cream of mushroom soup
1 large onion, chopped and divided
1 small piece of celery
2 cups grated cheddar cheese (I used the Mexican blend)
1 small can/jar taco sauce
1 cup broth, divided
1 package nacho cheese flavored Doritoes (I used the baked Doritoes)

In a pot, boil chicken in salted water with a small slice of the onion and a small piece of celery for about 30 - 45 minutes).  Remove from pot and cut chicken into pieces.  Save 1 cup broth and set aside.

Mix taco sauce, soup, 1/2 cup broth, and onions with the chicken.  Spray a 9 x 13 baking dish with Pam and line bottom with Doritoes and alternate layers of Doritoes, chicken mixture and cheese.  Top with the grated cheese and pour the remaining 1/2 cup broth over dish.  Bake at 350 degrees until bubbly and cheese is melted, about 25 - 30 minutes.

Swiss Chicken Parmesan

Here's a delicious, easy chicken main dish that you and your family will enjoy.  I added Parmesan cheese to the stuffing mix so I call it Swiss Chicken Parmesan. Really good.  Really good!  It does take 2 hours to bake, so plan ahead.

Swiss Chicken Parmesan 

6 - 8 boneless, skinless chicken breasts
Salt, pepper, garlic powder, to taste
6 - 8 slices Swiss cheese
1 can (10 3/4 oz.) cream of chicken soup
1 can (10 3/4 oz.) water
1 1/2 cups Pepperidge Farm herb stuffing mix
1/4 cup grated Parmesan cheese
2 Tablespoons butter

Place chicken breasts in a greased baking dish.  Sprinkle with salt, pepper, and garlic powder to taste.  Top each piece of chicken with a slice of Swiss cheese. Mix soup and water together.  Be sure to mix well.  Pour over chicken.  Combine stuffing mix and Parmesan cheese and toss with the butter.  Sprinkle over the chicken.  Bake for 2 hours at 300 degrees.

Parmesan Chicken Breasts

Now this is a delicious chicken breast recipe!  We eat a lot of chicken so I'm always looking for new recipes.  This is definitely one I will put at the top of my list.  My husband even said he was looking forward to me making this again.

Parmesan Chicken Breasts

6 - 8 boneless, skinless chicken breasts
1 stick butter, melted
1 1/2 - 2 cups Pepperidge Farm herb seasoned stuffing mix
1/2 - 3/4  cup grated Parmesan cheese
Salt, pepper, garlic powder to taste

In a bowl crush dressing mix and add Parmesan cheese and mix together.  Season chicken with salt pepper and garlic powder.  Dip chicken breasts in melted butter, then coat with dressing mix.  Place in a shallow baking pan (I covered my pan with aluminum foil and sprayed with Pam).  Sprinkle a little more salt and pepper on top.  Bake at 375 degrees for 1 hour.

Chicken Enchilada Casserole

Well, I'm on a diet--AGAIN!  So now is the time to try those Mexican recipes that I usually don't eat because I won't be eating any.  I'm on a diet, REMEMBER!  

My family LOVED this chicken enchilada casserole!  So I had to have a little taste.  BIG MISTAKE!  You know how everything that you're not suppose to eat tastes so good when you're on a diet.  Did I say I was on a diet?  Oh well, I'll start my diet tomorrow--AGAIN!

Chicken Enchilada Casserole

6-8 chicken breasts, cooked and cut into cubes
2 cans (10 oz.) Mild Green Chili Enchilada Sauce
1 - 1 1/4 cups light sour cream
8 corn tortillas (6 inch), cut into 1 1/2 inch pieces
4 cups shredded Monterey Jack cheese

Spray a 9 x 13 baking dish with Pam.  Layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese.  Repeat layers.  Cover and bake at 375 degrees for 40 minutes.  Uncover and bake 10 minutes longer, until bubbly.  Remove from oven and let sit for 15 minutes before serving.

**If you have a small family and don't want to make a big casserole, this is an easy recipe to half.

Balsamic Garlic Chicken Breasts

I found this recipe in my July 2010 Southern Living magazine.  It was sooooo good!  Can't wait to make it again.

Balsamic Garlic Chicken Breasts

4  (6 oz.) skinned and boned chicken breasts ( I made 5)
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons butter
1 Tablespoon vegetable oil (I used olive oil)
1/2 cup chicken broth
1/4 cup balsamic vinegar
1 Tablespoon fresh lemon juice
3 garlic cloves, chopped
1 1/2 teaspoons honey

1. Sprinkle chicken breasts with salt and pepper.  (I also put garlic powder on the chicken.)
2. Melt butter with oil in a large skillet over medium-high heat; add chicken, and cook 6 - 7 minutes on each side or until done. (I cooked them longer, about 10 - 12 minutes on each side.)  Remove chicken, and keep warm.
3. Add chicken broth and next 4 ingredients to skillet, and cook 5 minutes or until slightly thickened, stirring to loosen particles from bottom of skillet.  Serve chicken with sauce.  (After the broth cooked for 5 minutes, I put the chicken back in the skillet for about one minute on each side and let it cook in the sauce before I served it.)

This was really delicious.  I enjoyed every bite!

Cheddar Chicken Spaghetti

Now this is a recipe my son Jonathan is going to love.  It's like the Chicken Spaghetti Casserole he loves, but without all the fuss.  Jonny, this one's for you. 

Cheddar Chicken Spaghetti

1 (8oz.) package spaghetti, broken into 3 parts
2 cups cooked chicken (I used 3 chicken breasts)
2 cups shredded cheddar cheese, divided
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Cook spaghetti according to package directions.  Meanwhile, in a bowl, combine the chicken, 1 cup cheese, soup, milk, salt and pepper.  Drain spaghetti and add to the chicken mixture.  Mix well and put in a greased 13 x 9 inch baking dish.  Sprinkle with the remaining cheese.  Bake, uncovered, at 350 degrees for about 20 minutes until heated and cheese is melted.

This was so easy to make that my 3 year old granddaughter, McKinley, helped me. Here she is wearing her chef's hat. She had to wear it while she was cooking.

Isn't she precious!

That's Nacho Chicken

I found this recipe for nacho chicken and it reminded me of this joke:  There were three boys who stole some cheese from a store.  When they met up, the first boy said, "I got some cheddar cheese."  The second boy responded, "Well, I got some Swiss cheese."  The third boy said, " That's nothing, I got some nacho cheese."  "Nacho Cheese!" yelled the first two boys, "How do you know it was nacho cheese?"  "Well", explained the third boy, "The man from the store was running after me shouting, 'That's nacho cheese, that's nacho cheese!' "    

So I decided to name this chicken recipe "That's Nacho Chicken".

That's Nacho Chicken

4 -6 boneless, skinless chicken breasts
1/2 cup salsa
1/4 cup sour cream
1/2 cup crushed tortilla chips
1/2 cup shredded Mexican cheese

Preheat oven to 400 degrees.  Place chicken in baking dish.  Slice 3 cuts in the top of each breast.  Mix the salsa and sour cream together and put on top of breasts.  Put crushed tortilla chips on top of salsa mixture.  Bake for 25 minutes.  Sprinkle with cheese and cook another 5 - 10 minutes until chicken is done.

Broiled Chicken

When I was growing up, my family was a meat and potatoes family.  I don't ever remember my mom making us a casserole.  We always had steak, chicken, mashed potatoes, corn, peas. . . . never a casserole.  Of course, I live on casseroled now, but sometimes I just want meat and potatoes.  Here is my mom's broiled chicken recipe.  It is easy and so delicious.  It's great left over, cold , right from the refrigerator.   I made it last night and as soon as I'm finished with this post I'm raiding the fridge!

Broiled Chicken

1 whole fryer, cut into parts (or buy chicken legs, split breasts or any other parts of the chicken you enjoy)
salt
pepper

garlic powder
butter

Wash chicken and remove most of the skin.  I always leave a little bit of skin on the chicken because it gives it such good flavor.  Pat dry and put on a broiler pan (or line a baking pan with aluminum foil).  Sprinkle salt, pepper, and garlic powder all over chicken pieces.  (I'm always heavy handed with these spices, but it makes it that more delicious!)  Place a small dab of butter on each chicken piece.  Place under the broiler for about 15 minutes on each side until each side of the chicken piece is browned (almost burnt).  I even turn it over again and let it stay under the broiler for a few more minutes.  Remove chicken from pan, place on a plate, serve and enjoy!

Quick and Easy Skillet Garlic Chicken

Now I must admit, this garlic chicken is not only quick and easy, but it is delicious!  My family loved it and they keep asking when I'm going to make it again.  You have got to try this recipe.  Serve it with your favorite sides.  I think your family will add this to their list of favorites.

Quick and Easy Skillet Garlic Chicken

4 - 5 boneless, skinless chicken breasts
3 tablespoons butter
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

Melt butter in a large skillet over medium high heat.  Add the chicken breasts and season with the garlic powder, seasoning salt and onion powder.  (I sprinkled half of the seasonings on one side and half on the other side.)  Saute over medium low heat, covered,  about 10 - 12 minutes on each side or until chicken is cooked through and juices run clear.   Then I took the chicken out and added a little bit of flour to the juices to make a gravy (you can add chicken broth to make more gravy) and put the chicken back in.  I continued to cook it for a few minutes, then removed it from stove and set it aside to keep it warm until ready to serve. 

Easy Crock Pot Chicken and Rice

Here's an easy crock pot recipe with chicken and rice.  So I'll call it "Easy Crock Pot Chicken and Rice".  Good name, huh?  My daughter thought it was plain but was really good.  My granddaughter, Addy, said it tasted like my chicken pot pie.  I thought the rice was a little mushy.  But it was quick and easy and everyone ate it, so I won't complain.


Easy Crock Pot Chicken and Rice


4 - 5 skinless, boneless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 cup long grain white rice


Cut chicken breasts into large chunks.  Put the soups  in the crock pot and mix together.  Add the rice and the chicken chunks and mix together.  Cook on high for 30 minutes then turn to low and cook for 4 hours.  (I did stir it after about 2 hours and then let it finish cooking.)

Chicken Tacos with Mango-Avocado Salsa

My friend, Stephanie, found a great recipe in Cooking Light magazine.  She told me that it is so good that she makes it at least once a week.  As a matter of fact, she loves it so much she made it for me and my family to eat.  Man, it was good!  This will definitely be on my list of favorites, too.

Chicken Tacos with Mango-Avocado Salsa

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon onion powder

1/4 teaspoon ground red pepper

3/4 teaspoon salt, divided

4 skinless, boneless chicken breasts

1 1/2 teaspoon olive oil

1/2 cup diced peeled mango

1/2 cup diced peeled avocado

1/2 cup chopped tomato

1/3 cup chopped onion

2 Tablespoons chopped fresh cilantro

2 Tablespoons fresh lime juice

1 tablespoon minced jalapeno pepper

tortillas

Heat a nonstick skillet over medium-high heat. 

Combine first 4 ingredients; stir in 1/2 teaspoon salt.  Rub over chicken.  Add oil to pan; swirl to coat.  Add chicken; cook 4 minutes on each side or until done.  Remove chicken from pan; let stand 5 minutes.  Cut into 1/4 inch thick slices.

While chicken cooks, combine mango, avocado, tomato, onion, cilantro, lime juice, and jalapeno; stir in remaining 1/4 teaspoon salt.

Heat tortillas according to package directions; top with chicken and mango avocado salsa. oon paprika