Crockpot Cheesy Chicken & Rice

Prep time: 15 mins

Cook time: 7 hours

Total time: 7 hours 15 mins

Serves: 8

Ingredients

• 1 (8oz) box Zatarain’s Yellow Rice, cooked according to package.
• 4 boneless skinless chicken breasts
• 2 cups shredded cheddar cheese, or cheese blend
• 1 medium onion, chopped
• 1 (10.5oz) can cream of chicken soup (I used the healthy choice reduced fat and sodium)
• 1 (15oz) can of corn, drained
• 2 cups chicken stock

Instructions

1. Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken.
2. Mix together the two cups of chicken broth and can of cream of chicken soup.
3. Pour mixture over chicken.
4. Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
5. Right before serving, shred chicken with 2 forks.
6. Add in cooked & prepared Zatarain’s rice, cheese and corn.
7. Mix well, until cheese is melted.

Chicken & Bacon Lasagna Roll Ups

Chicken & Bacon Lasagna Roll Ups

Ingredients

• 8 lasagna pasta, cooked and drained.
• 1 pound bacon, diced, cooked and drained
• 1 small red or yellow onion
• 6 cloves of garlic, crushed
• 2 boneless chicken breasts, cooked and shredded
• 2 cups of Parmesan Cream Sauce (link within the post)
• ½ cup mozzarella (to sprinkle on top)
• ½ cup grated Parmesan (to sprinkle on top)

Filling

• 1 cup ricotta cheese
• ½ cup sour cream
• 6 oz. cream cheese
• ½ cup grated Parmesan
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• salt and pepper, to taste

Instructions

• 1
  Add 8 pieces of lasagna pasta to a large pot of boiling water.
• 2
  Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
• 3
  Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
• 4
  Shred chicken breasts. Set aside.
• 5
  Cut and fry bacon.
• 6
  Add diced onions and crushed garlic 3 minutes prior to baking being finished.
• 7
  Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
• 8
  In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings.
• 9
  Divide and spread the filling onto the cooked pasta evenly.
• 10
  Add the shredded chicken onto each pasta.
• 11
  Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
• 12
  Sprinkle some Parmesan on top of the bacon and chicken.
• 13
  Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish.
• 14
  Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
• 15
  Cover the roll ups with the rest of the cream sauce.
• 16
  Top with pieces of bacon.
• 17
  Sprinkle mozzarella and Parmesan on top.
• 18
  Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
• 19
  Let it rest after taken out of oven for 5 to 10 minutes.

I found this recipie here simply gloria http://simplygloria.com/

Tristi's Chicken pasta

We love this pasta.  I have made it for company many times, and it is always a hit.  It is quick and easy too.  The recipe is for half a box of pasta, so double it if you want to use a whole box of pasta.

Tristi's Chicken Pasta

farfalle (botwtie) pasta (7-8oz)

chicken

2 T lemon juice (I use fresh.)

1 clove garlic, minced

1 T dried parsley

½ t. dried dillweed

½ t salt

¼ t. pepper

1/3 c. butter (I often reduce this to 1/4 c butter.)

½ c. heavy cream (I often use half and half.)

¼ c. grated parmesan cheese

Cook Pasta.  Saute bite size chicken pieces or cut prepared chicken.  Melt butter, sauté garlic, and add spices, lemon juice, cream and cheese.  Pour over cooked pasta.  Serve.

CrockPot Hawaiian BBQ Chickien

Ingredients:
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained
Directions:
Spray the inside of your crock pot with cooking spray for an easy cleanup!  Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

*Sometimes I also throw in a chopped up green pepper and chopped onion . . . it tastes good with or without it.

Crockpot Buffalo Chcken

What You’ll Need:

• 4 – 5 Boneless Skinless Chicken Breasts, thawed
• 1 bottle Frank’s RedHot Wings Buffalo Sauce {12 oz.}
• 1 packet Hidden Valley Ranch Seasoning Mix {1 oz.}
• Green Onions  {check out this green onion trick to grow them again and again!}
• Crockpot

What You’ll Do:

• Cook chicken in crockpot on high for 3 hours {covered}
• After 3 hours, drain juices from crockpot
• Mix together Buffalo Sauce and Ranch Seasoning Mix
• Pour mixture over chicken, and cook on high for 30 more minutes {covered}, or until done.
• Garnish with green onions and ENJOY!

SLOW COOKER HONEY BARBECUE CHICKEN SANDWICHES

3 boneless skinless chicken breasts

one 18 ounce bottle Honey Barbecue Sauce (I use Sweet Baby Ray’s)

1/2 cup Italian Salad Dressing

1/4 cup brown sugar

2 Tablespoons Worcestershire sauce

Place chicken in a slow cooker. In a bowl, combine the barbecue sauce, Italian dressing, brown sugar, and Worcestershire. Pour sauce over the chicken and cover with lid. Cook 6-8 hours on low or 3-4 hours on high. Remove chicken from the slow cooker and shred using two forks. Return the chicken to the slow cooker to coat with sauce and serve on kaiser rolls.

Crockpot Orange Chicken

What You’ll Need:

• 4 – 5 Boneless Skinless Chicken Breasts, thawed
• 3/4 cup Smuckers Sweet Orange Marmalade
• 3/4 cup of Sweet Baby Ray’s Original BBQ Sauce {it’s SO good!}
• 2 tbsp. Soy Sauce
• Crockpot

What You’ll Do:

• Cook chicken in crockpot on HIGH for 3 hours {covered}
• After 3 hours, drain juices from crockpot
• At this point… you can either leave the chicken breasts whole, or remove, cut into cubes, and transfer back to crockpot.
• Mix together bbq sauce, orange marmalade, and soy sauce.
• Pour mixture over chicken, and cook on high for 30 more minutes {covered}

Honey Lime Chicken Marinade

3 Tablespoons Soy Sauce
2 Tablespoons Honey
1 Tablespoon Vegetable oil
Juice of one lime
1 teaspoon minced garlic
4 boneless skinless chicken breasts

In a small bowl combine the first 5 ingredients. Place chicken in a gallon size zip lock bag then pour the marinade over the chicken. Refrigerate for at least 2 hours. Grill on medium high heat for 6 to 8 minutes until juices run clear.

*NOTES: This is my favorite chicken marinade recipe it's so easy, healthy. and delicious.

Cheesy Chicken Broccoli and Rice Casserole

Serves: Serves 6-8

Ingredients

• 2 cups of diced rotisserie chicken {or any other cooked chicken}
• 2 cups broccoli florets, broken down into bite-sized pieces
• 1 can cream of chicken soup {can use low-sodium or Healthy Request}
• 2 cups cooked rice
• 1½ cups shredded cheese
• ½ cup mayonnaise
• ½-3/4 cup crushed corn flakes
• 2 Tbls butter, melted

Instructions

1. Preheat oven to 350 degrees. Combine all ingredients into a greased 9x13 baking dish. I use a 9x13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8x8 or 9x9 baking dish.
2. Mix up all the ingredients except corn flakes and butter right in the baking dish.
3. Sprinkle the crushed corn flakes over the top of the casserole.
4. Drizzle melted butter over the top.
5. Bake for 30-35 minutes or until casserole is heated through.

Notes: My family loved this dinner, it was really fast and easy to make. I found the recipe HERE

ASIAN LEMON CHICKEN TENDERS

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Yield 6 servings

INGREDIENTS

• 1 cup vegetable oil
• 2 pounds boneless, skinless chicken breasts, cut into strips
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups all-purpose flour
• 1 cup buttermilk 

FOR THE LEMON GLAZE

• 1/2 cup honey
• 1/3 cup soy sauce
• 1/4 cup pineapple juice
• 1/4 cup brown sugar, packed
• Juice of 1 lemon
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

INSTRUCTIONS

• To make the glaze, combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, pepper and garlic powder in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 10-12 minutes.
• Heat vegetable oil in a large skillet over medium high heat.
• Season chicken with salt and pepper, to taste.
• Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat.
• Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
• Serve immediately, drizzled with lemon glaze.

 I found this recipe HERE

Creamy Chicken and Wild Rice Soup

Prep Time: 15 minutes

Cook Time: 1 hour

Yield: About 5 servings

Ingredients

• 3/4 cup uncooked wild rice blend*
• 1 cup chopped yellow onion (from about 1 small onion)
• 1 cup diced carrots (from 2 medium)
• 1 cup diced celery (from 2 - 3 stalks)
• 7 Tbsp butter, diced, divided
• 1 clove garlic, minced
• 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
• 1/4 tsp of each dried thyme, marjoram, sage and rosemary
• Salt and ground black pepper, to taste
• 1 lb boneless skinless chicken breasts halves
• 1/2 cup flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 tsp lemon zest

Directions

• Prepare rice according to directions listed on package.
• Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.
• In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what's left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.
• Recipe Source: Cooking Classy

Indian Butter Chicken

I have made this recipe a few times now.  It quickly became a family favorite.  If my picky toddler gobbles it up, then I know it is a keeper!  I found it at Mel's Kitchen Cafe.

Ingredients

• 1 medium yellow onion, peeled and diced
• 1 tablespoon fresh ginger, finely chopped
• 2 cloves garlic, finely minced
• 1 jalapeño, seeded, and finely chopped
• 1 tablespoon olive or canola oil
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1 teaspoon cardamom (I use cinnamon, a common substitute, instead.)
• 1/2 teaspoon coriander
• 1 can (6 oz.) tomato paste
• 2 cups chicken broth
• 1/2 cup half-and-half
• 1 1/2 pounds (about 2-3) boneless, skinless chicken breasts, cut into 3/4-inch chunks
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 3 tablespoons butter
• Hot cooked rice for serving
• Chopped fresh cilantro for extra garnish

Directions

1. In a large 12-inch skillet, heat the oil over medium heat until hot. Add the onion, ginger and jalapeno. Stir often while cooking until the onion is translucent, about 4-5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook stirring, constantly for another minute.
2. Scrape the mixture into a blender or food processor and add tomato paste and chicken broth. Blend until the mixture is smooth. Pour the sauce back into the skillet and add the half and half. Bring the mixture to a simmer over medium heat and add the chicken pieces and the salt and pepper. Stir. Keep the sauce at a simmer, stirring occasionally, and cook for 10-15 minutes, until the chicken is cooked through and the sauce has slightly thickened.
3. Cut remaining 3 tablespoons butter into chunks and stir into the sauce until melted. Serve the chicken and sauce over hot rice. Garnish with fresh, chopped cilantro, if desired.

White Chicken Chili

Serves: 6-8

Ingredients

• 4 skinless, boneless chicken breasts
• 4 cups chicken stock
• 1 clove garlic, minced
• 1 medium onion, diced
• 2 (15-ounce) can white beans, with liquids from beans
• 1 (4-ounce) can diced green chilis, with liquids from chilis
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon chopped fresh oregano

Instructions

1. Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.
2. Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.
3. Simmer over low heat for about 5 minutes. Remove from heat and serve.

 

Notes: I made it in the crockpot. I just put all the ingredients in the crockpot on low for 6 hours. Take the chicken out and shred it put it back in and let it cook for 30 minutes. We love this recipe it's so delicious! I found the original recipe HERE.

Chicken Salad Sandwiches

Ingredients

• 2 cups cooked chicken, shredded
• 1½ cups red grapes, halved
• 2 cups chopped celery
• ½ cup slivered almonds
• ½ cup miracle whip
• ⅔ cup mayo
• ½ teaspoon Mrs. Dash Original Seasoning
• ⅛ teaspoon garlic powder
• ½ teaspoon salt

Instructions

1. to make the filling, mix together in a large bowl the chicken, grapes, celery, and almonds.
2. to make the dressing, whisk together in a small bowl the miracle whip, mayo, seasoning, garlic powder, and salt.
3. add dressing to the filling and stir to combine.
4. *if possible, refrigerate for 1-2 hours before serving, adding the almonds just before serving.
5. serve on top of your favorite bread, roll, or croissant. enjoy!

We love these sandwiches. I found the recipe here.

Kickin' Chicken Marinade

Ingredients 2-3 lbs of Chicken (breast, thighs, drumsticks, wings ~ bone-in or boneless) 1 Cup Frank's RedHot Original 1/4 Cup Olive Oil 1/4 Cup Lime Juice (fresh is best, but bottle is good too) 2 Cloves of Garlic, miced or pressed (you can use garlic powder) Lime - cut into slices Directions In a medium size bowl, mix RedHot, olive oil, lime juice and garlic.  Place chicken in a pan, bowl or ziploc bag and pour marinade over top, making sure the chicken is submerged in the marinade.  Marinade for four hours in the fridge.  Remove chicken from marinade and grill.  The chicken is great with fresh lime juice squeezed on top!  Enjoy!   This is so easy to make and tastes great! I found the recipe HERE

Chicken & Asparagus Penne

Ingredients

• 1 lb Asparagus- Steamed
• 12 oz Smart Taste Penne- Cooked
• 1/4 Cup Olive Oil
• 1 lb Chicken Breast- Cubed and Cooked
• 1/2 Cup Shredded Parmesan

Instructions

1. Add all ingredients into a 9 x13 pan and stir to combine.
2. Top with Cheese and Broil for 5 minutes or until cheese is golden.

7-Up Chicken Marinade Recipe

Ingredients:	2 c. 7-Up 1 c. oil 1 c. soy sauce 1 tsp. Worcestershire sauce 3 T. lemon juice 1/8 tsp. garlic powder dash of seasoned salt 1 dozen boneless skinless chicken breasts
Directions:	Mix all ingredients in a large plastic bowl. Place chicken pieces in mixture and marinate at least 2 hours, overnight is best. BBQ on grill brushing with extra marinade.