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Cheesy Chicken and Broccoli Bake

9 Feb

BEWARE: This is very cheesy!! But that’s the way I like everything! ūüôā

Ingredients

2 cups Cooked Chicken, diced

1 can Cream of Chicken Soup

1 small brick Velveeta Cheese, diced

16-oz pkg Frozen Broccoli, thawed

1 row Ritz Crackers, crushed

Start Preparing

  1. Preheat oven to 350 degrees. Grease an 8×8 casserole dish.
  2. Combine chicken, soup, velveeta and broccoli in bowl and stir. Pour into greased dish.
  3. Bake for 30 minutes.
  4. Remove and sprinkle ritz crackers on top and bake a remaining 15 minutes.

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CrockPot Chicken Thighs

11 Sep

This is a very easy and inexpensive meal… but delicious!

Ingredients

4 Chicken Thighs, washed and patted dry

2 cups Baby Carrots

1 large Onion, large chopped

2 cups Boiling Water

2 cubes Chicken Bouillon

dash of Pepper

Start Preparing

  1. Place chicken thighs in crockpot and top with pepper, carrots and onions.
  2. Combine boiling water and chicken bouillon until dessolved; Pour over chicken.
  3. Cook on low for 6 hours.

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(I served this meal alongside mashed potatoes and made a gravy using the broth in the crockpot by removing 1 to 1 1/2 cups chicken broth and adding 1 Tbsp Cornstarch to it. Bring to a boil on stove and let cook for one minute. Add salt and papper if desired.)

Chicken and Dumplings

20 Aug

I don’t know about you but I grew up on home-made chicken and dumplings. It is one of my families favorites, including my little girl’s… who just tried it for the first time tonight and coudn’t get enough of it! So…. here is my families recipe. I have seen and been given numerous other chicken and dumpling recipes but can’t even bring myself to cook them because I am use to this one… and after all, why mess up a good thing?

Ingredients

2 cups Cooked Chicken, cut or broken into bite-sized pieces

1 cup Celery, diced

1 cup carrots, diced (if desired)

1 medium Onion, diced

3 cans Pillsbury Buttermilk Biscuits

2 cans Chicken Broth

4-6 cups Water

Salt and Pepper, to taste

Start Preparing

  1. In large pot bring chicken soup and water to a boil. Add celery, onions, salt, pepper and carrots and allow to cook for 20 minutes; Add cooked chicken.
  2. Return to a boil and tear each biscuit into fourths and gently drop into pot. Continue this until all biscuits are in water and stir. Simmer for 5 minutes.

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Another good idea for this recipe, add a teaspoon or two of garlic powder for added taste.

This is also the base to my chicken noodle soup. Just omit the biscuits and add noodles and boil for 9 minutes or so.

Broccoli Chicken Scalloped Potatoes

9 Aug

This is another great recipe that was given to me by my good friend, Tina Dobbins. I have had a lot of people tell me it tastes like “comfort food”. My family loves it and I hope yours does too!

Ingredients

1 Box Sour Cream and Chive Scalloped Potatoes

4 Slices American Cheese

2-3 Cups Chicken, cooked (about 2 chicken breasts)

10-oz frozen Broccoli florets, thawed

2 1/4 cup Boiling Water

1 pkg cream cheese, softened and cubed

1 cup French’s Fried Onions, crushed

Start Preparing

  1. Preheat oven to 400 degrees. Spray an 8×8 casserole dish.
  2. Layer uncooked scallop potatoes in casserole dish. Lay cheese slices on top of potatoes and then layer chicken and broccoli.
  3. In medium-sized bowl, stir together boiling water, sour cream and chive mix and cream cheese. With a whisk mix together until smooth.
  4. Pour mixture carefully into casserole dish.
  5. Bake uncovered for 35-40 minutes.
  6. Remove and sprinkle with crushed fried onions.
  7. Place back in the oven and bake an additional 5 minutes.
  8. Let stand for 5 minutes before serving.

If wanted to double recipe then double all ingridients but bake for same amount of time, 35-40 minutes.

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Chicken Parmesan

26 Jul

I decided to try making this and it turned out very good… and pretty inexpensive too. You should have all of the ingredients on hand, or at¬†least I did.

Ingredients

3 boneless, skinless chicken breasts

2 cups plain breadcrumbs

2 eggs

1/2 tsp italian seasoning

1/4 tsp garlic salt

1 1/2 Tbsp parmesan cheese

dash of pepper

Oil, enough to cover large pan about 1/2-inch deep

Start Preparing

  1. Heat skillet with oil on medium-high heat.
  2. Heat oven to 400 degrees.
  3. In bowl, beat 2 eggs together. Sprinkle in pepper. 
  4. In another bowl, combine breadcrumbs, italian seasoning, garlic salt and parmesan sheese.
  5. With meat mallet, pound a chicken breast at a time, to about 3/4-inch thick.
  6. Dredge chicken breast in egg and then immediately in breadcrumb mixture. Place directly in heated skillet; Cook until golden brown, about 1-2 minutes on each side; Place on paper towels until all chicken is cooked and ready to put into oven.
  7. Line a cookie sheet with aluminum foil and place browned chicken breast on sheet; Cover with foil. Cook for 22 minutes.

Serve over pasta and topped with tomato  sauce. (See Fresh tomato sauce recipe)

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Chicken Crescents

20 Jul

This recipe was given to me by a great freind. Once I made it, I was hooked. My family loves it and it is very simple to make.

Ingredients

1 pkg (8-ct) Crescent rolls

8 boneless, skinless chicken tenderloins, boiled

1 can cream of chicken soup

1 1/2 cups milk

Pepper

Start Preparing

  1. Preheat oven to 375 degrees.
  2. Place one cooked tenderloin onto 1 crescent roll; Sprinkle with pepper, then roll up.¬†Repeat with 7 remaining chicken tenders. Place into an 8×8 spraying casserole dish.
  3. In a bowl, combine cream of chicken soup and milk; whisk until smooth. Pour mixture over chicken crescents.
  4. Bake for 45-50 minutes, or until tops of rolls are brown and bottoms are not gooey.
  5. Let stand for 5-10 minutes before serving.

(For larger batches, prepare in a 13×9 casserole dish, double ingredients and bake for 1 hour, 20 minutes.)

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