Archive for 'Chicken'

Creamy Chicken (Crockpot)

4 boeless, skinless chicken breast

1 envelope dry italian or ranch salad dressing mix

1/4 cup water

8 oz package cream cheese, softened

1 can cream of chicken soup

1 can (4oz) mushrooms, drained

Place chicken in slow cooker.  Sprinkle salad dressing mix over chicken and slowly pour water over the top.  Cover and cook on low 3 hours.  Combine cheese and soup until blended.  Stir in mushrooms.  Pour over chicken. Cover and cook on low 1 hour or until chicken juices run clear.  Serve over rice.  (f chicken is cooked longer it becomes more “shredded” when mixed with the other ingredients.  Just keep stirring for this effect.)

From: Sarah Palmer

1/2 cup flour

2t paprika

1t pepper

1t garlic powder

1t cayenne pepper

4 chicken breasts

1/4 cup butter

1 can cream of chicken

1/4 cup sliced green onions

8 oz sour cream

Mix flour and seasonings and coat chicken. Melt butter in skillet.  Add chicken and cook until browned, no pink.  Add cream of chicken and onions, cook over low heat 10 minutes or until done.  Stir in sour cream.  Serve with mashed potatoes or rice.

Pesto Chicken

1 1/2 Chicken breasts

2oz bag pine nuts

10oz jar of pesto

1 cup whole milk

1 to 2 cups shredded 5 cheese Italian blend

3 cloves minced garlic

1 box bowtie pasta

Chicken Salad

3 chicken breasts

1 bayleaf

2 cups water

pinch of thyme ground

pinch of crushed red pepper

1 t basil

1 t parsley

1t  rosemary

1t garlic

Put chicken in 9×13 pan, add water sprankle seasons over chicken. Cover pan with foil, cook in oven 350 degrees until cooked, no pink.

Cool chicken, and clice into small cubes

1 medium onion chopped finely

4 celery chopped finely

1 cup green, yellow, red peppers chopped finely

1/3 cup carrots chopped finely

1/4 cup mayo

6oz vanilla yogart

2T crushed pineapple

Mix all together,  may adjust mayo, pineapple, and yogart to taste.  Serve on Pita, or bread.

From: Mom Fithian

Chicken Enchiladas

2-4 chicken breasts

1 can green chilis

1 can cream of celery soup

1 can cream of chicken

1 can cream of mushrooms

1 can of nacho cheese

1 cup sour cream

3 cups shreded cheese, colby and/or peper jack

2 cans enchalida sauce

20 to 30 tortillas

mexican seasoning

crushed red pepper

mix all of the indegretents together in a bowl, put wrap in totillas, and place in a cake pan.  top off with enchilada sauce and chease.

Bake 350 degrees about 1 hour

From: Mom Fithian

White Chili

4 Chicken Breasts

1 48oz jar great northern beans

1 8oz block monteray jack shredded cheese

1 16oz jar salsa

2 to 4 cups chicken broth

2t cumin (or to taste)

2t black pepper optional

mix shredded checken, beans, salsa, broth, and seasonings together in pot and simmer at least 1 hour. Best in crock pot on low for 4 hours.  Add cheese and allow to melt for at least 20 minutes.

From Janet Yskes

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