Chicken Tortilla Soup with Homemade Salsa

Holy cow! I am shocked that I haven't posted this recipe until now. My family eats this probably once a week, but my husband would gladly eat it EVERDAY! It is amazing! Promise me one thing: do not attempt to make this unless you pinky promise me that you will make the salsa (below) with it. I promise you that it is NOT the same with ANY store bought salsa. Been there once and will NEVER do that again. I came up with the soup recipe. The salsa recipe was graciously given to me by a friend. Enjoy! :)




*just a note: when making the soup, make sure to taste test often. If you need more spice/salsa then add some...

CHICKEN TORTILLA SOUP
INGREDIENTS:

2-4 Chicken breasts, cooked and shredded
1/2 tsp olive oil
1/2 tsp minced garlic
1/4 tsp ground cumin
2 cups (or cans) chicken broth
1/2 tsp chili powder
1 TBL lemon juice
1 cup HOMEMADE EASY SALSA...recipe below
(I have tried it with store bought and it is NOT the same)

DIRECTIONS:

Place/mix all in the crockpot and warm until ready to serve.
Serve with tortilla chips, cheese, green onions, and extra cilantro for garnish.

*Easily be doubled...recommended! Leftovers taste even better the next day.

HOMEMADE EASY SALSA
INGREDIENTS

1 (14oz) can diced tomatoes (make sure it has garlic in it. I buy the basil, onion, garlic one)
1/4 of an onion sliced
1 bunch of cilantro, cut off stems
1 capfull of lemon juice
1 jalopeno, diced with seeds or without seeds (depending on personal preference. I do one half seeded.)
1/2 tsp salt

DIRECTIONS

Drain the juice from the tomato can into a serving bowl (do NOT throw away).
In a food processor, pulse the cilantro and jalopeno.
Add the tomatoes (without the juice) and onion and pulse again.
Carefully pour all into the serving bowl with the tomato juice.
Add the lemon juice and salt and mix.
Cover and refrigerate at least a few hours until ready to serve.

*Can also be made in the blender, but wont be a chunky salsa.
*This salsa is a MUST for my Chicken Tortilla Soup Recipe...and of course with warmed chips, YUM!!!

Whole Grain Chicken Enchiladas with a Secret

These babies are "Oh So Good" (as my 4 year old exclaimed) and quite HEALTHY! The secret? CARROT/SWEET POTATO puree and SPINACH have been sneakily added! This is a recipe inspired by Jessica Seinfeld (the master at adding fruits, veggies, and whole grains to every meal)! Thank you Jessica! Not only was I pleasantly suprised that this dish tasted amazing, but even more impressive was the fact that I had it whipped up and in the oven in a jiffy! :) Plus the ENTIRE dish is only 302 calories (with carrot puree) and 310 (with sweet potato puree)! Eat up!!!

INGREDIENTS:

Nonstick cooking spray
1 Tbl olive oil
2 boneless, skinless chicken breasts cubed (about 3/4 lb)
1/2 tsp garlic powder
1/4 tsp pepper
1/2 cup carrot puree OR sweet potato puree
1/4 cup fat-free sour cream
1 cup shredded, reduced fat (2%) cheddar cheese or part-skim mozarella, divided
6 whole grain or whole wheat flour tortillas
1/2 cup spinach puree (I used fresh spinach...it wilts down in the oven anyway)
1/2 cup mild tomato salsa

DIRECTIONS:

Preheat oven to 350
Coat 9 by 13 inch pan in nonstick cooking spray
Warm the oil in a large skillet over medium-high heat
Sprinkle the chicken pieces with garlic powder and pepper
Cook the chicken in the pan 4-5 minutes, stirring occasionally, until it is cooked through and no longer pink in the middle
Take the pan off the heat and mix in the carrot OR sweet potato puree, sour cream, and HALF the cheese in the skillet
Fill each tortilla with the chicken mixture and roll up
Place seam side down in baking dish
Dot the tops of each enchilada with the spinach puree (or sprinkle the middle with fresh spinach like I did)
Spoon the salsa over the spinach and sprinkle with the remaining 1/2 cup cheese
Cover with foil and bake for about 30-40 minutes or until the cheese melts and the filling is hot

I made a few slight adaptations to this:
-I baked my chicken early in the morning with garlic powder, parsley, and pepper
-I added about 1/4 cup more of the carrot puree and decreased the cheese in the filling by 1/4 cup: 3/4 cup carrot puree, 1/4 cup cheddar/mozarella mix
-I used fresh spinach instead of the spinach puree...frankly I forgot to steam and blend the spinach earlier...the spinach wilts up anyways as it is cooked

*This meal can EASILY be prepared in advance too! :)

Cajun Chicken Pasta

Last year, Sarah mailed me a cookbook and I have been having so much fun trying the recipes! This one quickly became one of my family's ABSOLUTE FAVORITES!!! Not only does it SMELL SO GOOD cooking on the stove, it is quite easy to whip up and tastes AMAZING! I made the mistake of not making enough and my husband and I jokingly fought over who would get the leftovers the next day...he won when he found the hidden tupperware in the fridge, haha! Hope you all enjoy this meal as much as we do! It is definitely a keeper! :)

Ingredients:

4-6 boneless skinless chicken breasts cubed
2 tsp butter
1 red bell pepper, sliced
1 green bell pepper, sliced
1 medium onion, chopped
4-6 large mushrooms sliced
1-2 cups heavy whipping cream (generic walmart brand is the best)
1/8 tsp pepper
1/4 tsp lemon pepper
2 tsp Cajun seasoning
1/4 tsp salt
1/4 tsp basil
1/8 tsp garlic powder
4 oz linguini pasta cooked and drained
grated parmesan cheese

Directions:

Mix chicken with Cajun seasoning and saute over medium heat with butter until chicken is browned and cooked through. Add peppers, onion, and mushrooms and cook for an additional 2-3 minutes. Reduce heat. Add cream* and seasonings (add more cajun seasoning if you prefer spicier). Heat thoroughly...I crank up the heat and boil it for a bit until the sauce thickens a bit. During this time (while sauce is heating), I cook the pasta in another pan. When cooked to my liking, I add the pasta to the chicken sauce pan and mix it all together. Top with parmesan cheese!

*for a healthier option, add 1 cup of apple juice and 1 cup cream instead of the 1-2 cups cream called for in the original ingredients

Chicken Tamale Casserole

Oh my goodness!!!! I can't believe it has been so LONG since our last recipe. Let's just say "Life happens":). This recipe has been one that I have been DYING to post since forever ago. I LOVE it because I am able to use up any leftover chicken that I have cooked up already. It's DEFINITELY a nice change up from the usual chicken casseroles. The cornbread bottom adds a nice SWEETNESS to the casserole.... which I LOVE!

Ingredients:

1 C shredded Mexican cheese, divided (or I just use cheddar when I don't have it on hand)

1/3 C milk

1 box corn bread muffin mix

1 egg

1 can chopped green chile's, drained

1 t cumin

1 can/jar red enchilada sauce

1/8 t red pepper

2 C cooked chicken breast, shredded

sour cream, tomatoes and avocados

Directions:

1. Combine 1/4 C cheese, milk, muffin mix, egg, green chile's, and cumin in a large bowl; stirring just until moist.

2. Pour into a greased 9x13 pan.

4. Bake at 400 degrees for 15 minutes or until set.

5. Pierce entire surface liberally with fork; pour enchilada sauce over top.

6. Top with chicken, sprinkle with remaining 3/4 C cheese and bake for 15 minutes or until cheese is melted and the cornbread mixture is set.

7. Remove from oven and let stand 5 minutes.

8. Cut into squares and top each serving with sour cream, tomatoes and avocados.

The Best Alfredo Sauce

I am lucky to have a wonderful father-in-law, Garen, who has such a passion for cooking! I secretly want to submit him to compete in next seasons' Master Chef...he could definitely give Gordon Ramsey a run for his money! :)
He was gracious enough to share this recipe with me months ago and Im not going to lie, I have been scared to make it myself ever since...There is just something about Alfredo Sauce that is intimidating to me. (Maybe it has something to do from when I was in my teens and spent two hours scraping scortched butter from the bottom of my mothers cookware while trying to make my first go at alfredo...yeah, not too fun!)

So when my husband requested me to add it to this weeks menu, I remembered how EASY and DELICIOUS it really is! I quickly ran to my recipe folders, pulled it out, and saw that my father in law mentioned the SECRET to making this PERFECT Alfredo...it read, "DO NOT BOIL, OR IT WILL SCORCH"! How I wish I had that advice years ago, lol!

We ate it for our Sunday dinner (I served it chicken fettuccine alfredo style, with warm homemade french bread and a green salad). I have never heard more OOOOO's and AAAAAAHHHH's in my life! My husband said it was one of the top best meals he has ever had and my little guys had Alfredo sauce covering their mouths for days! The leftovers tasted just as great! Definitely a hit and will be made more often...now that I know the secret!
This is one of those meals that is GOOD on the lips, but not too good on the hips...don't worry, you can work it off later! It is SOOOO worth it!!!

It makes a big batch... I would definitely divide it out and freeze (or plan on eating it over the next few days).
****Makes a great sauce for a chicken alfredo pizza, and tastes amazing dipped with warm french bread! Enjoy! And thanks again Pappi Staley for letting me share your recipe on this blog! :)

INGREDIENTS:

1 quart heavy whipping cream (Wal-mart's generic brand works the best)
2 cubes real butter
4 Tbl Olive Oil
1 tsp salt
1 SMALL jar of minced garlic
3 triangle blocks of parmesan cheese (Frigo brand)-freshly grated
1/4 cup flour mixed with 2 cups of water

DIRECTIONS:

Remember EVERYTHING must be done on medium heat or it will scorch!
Melt 2 cubes butter with olive oil and salt in a large pot
Once melted dump in as much garlic as you like to taste (usually about 1/2-3/4 of the small jar)
Blanche the garlic in the melted butter mixture
Pour in the 1 quart heavy whipping cream and heat to just short of boiling
Grate the parmesan cheese (if you haven't already) and dump in the pot
Stir with a wisk until completely melted
Add the water/flour mixture and stir until it is as thick as you want
*when you take it off the heat it will set some more
**you can make it as thick or as thin as you want by how much flour/water mixture you add

Honey Lime Chicken Enchiladas

WOW! These babies are absolutely DELICIOUS! Plus they are so easy to whip together and smell so good baking in the oven. It does have a little kick (thanks to the chili powder), so if you are a "heat baby", you may want to reduce the amount of powder to your liking. I made them last night with sides of bean dip/chips, and Spanish rice. Lets just say we were all full after devouring this meal and will definitely be making these quite often! You can search for different variations of this recipe like I did, but in my opinion, these made the best!



Ingredients:
1 lb cooked, shredded chicken
Sauce:
1/3 cup honey
1/4 cup lime juice (fresh if possible)
1 Tb chili powder
1/2 tsp garlic powder (or 2 cloves minced garlic)
20 oz can green enchilada sauce
shredded cheese (half and half of mozzarella/cheddar, or Monterrey jack, whatever you have on hand)
flour tortillas (I used 16 and it made two pans)
fresh cilantro (optional)

Directions:
Mix sauce ingredients in bowl and add the chicken. Toss chicken in sauce and cover with plastic wrap and place in refrigerator to marinate for 30 minutes.
Lightly spray a large baking dish (or 9 by 13 and 8 by 8, like I did) and pour some green enchilada sauce to just cover the bottoms. Fill tortillas with desired amount of meat mixture and cheese. Roll up and place seam down in dish.
Pour remainder of sauce over all the enchiladas and sprinkle with more cheese.
Baked UNCOVERED at 350 degrees for 30 minutes until bubbly and cheese is melted. If desired, broil a couple minutes longer to make cheese crisp and brown. Top with cilantro if wanted. Enjoy!

Chicken-Broccoli-Stuffing Bake

About a year ago, I went to visit my sister Stephanie and her family. She was preparing this dish for a neighbor of hers who just had a baby! I had to get the recipe from her right then! It looked and smelled incredible! Since that time, I have made it for our family numerous times and I love how easy it is to prepare in advance. Perfect comfort meal!!! Enjoy!

Ingredients:

2-4 chicken breasts, cooked and shredded

1 bag (10 oz) of frozen broccoli florets, steamed and drained

1 can Cream of Chicken Soup

1/2 cup milk

1/4 cup mayonnaise

1 cup shredded cheddar cheese

1 tsp lemon juice

salt and pepper, to taste

1 box of chicken flavored stuffing

Directions:

Preheat oven to 350

Lightly grease the bottom of a 9 by 13 dish

In the bottom of dish, arrange the chicken and broccoli

In a saucepan over the stove, WARM (make sure not to burn) soup, milk, and mayo until mixed

Add cheese, lemon juice, salt and pepper and stir until cheese is melted

Pour over the chicken and broccoli and set aside

Prepare the stuffing according to directions and sprinkle over all

COVER dish with foil tightly and bake for 45 minutes

Remove the foil and bake additional 10-15 minutes

Sweet N Sour Chicken (version 2)

Here is another version of my all-time favorite "fake out" meal! This is one that my mother prefers and makes often. I love to make it in the mornings and leave it on the "warmer" until dinner time. It is also fairly EASY! Enjoy!

*My hubby prefers the pineapple tidbits instead of the chunks so you can make it to your liking!

I also use my pre-cooked, shredded chicken from the freezer to make it even easier to throw together.

Ingredients:

1 lb boneless cubed chicken

1 Tbl oil

1 cup green/red pepper strips

1/2 cup onion strips

1 Tbl corn starch

1/4 cup lite soy sauce (low sodium)

1 can (8 oz) chunk pineapple in juice

1 1/2 Tbl lemon juice

3 Tbl brown sugar

1/2 tsp ground ginger

1/2 tsp garlic powder

Directions:

Cook chicken in hot oil in large pan until well browned.

Add peppers/onions and cook 1-2 minutes

In a separate bowl wisk the cornstarch and soy sauce making sure that there are no lumps of starch. Add the pineapple and juice, lemon juice, brown sugar, ginger, and garlic powder.

Pour into pan with chicken and bring to a full boil.

Serve over hot cooked rice

Christie's Chicken Curry Casserole

I am posting this recipe for my sister Christie.  This is one of her FAVORITE casseroles and is super QUICK to make.  Now, if you are a curry lover, use the whole amount the recipe calls for.  But if you are like me and only like it sparingly, cut the amount in half or even one fourths of what is recommended.  Pair this up with Mama Taylor's Homemade Rolls and the Yummy Salad, and you have a total COMFORT meal!  

Ingredients:

1 C steamed/blanched broccoli, chopped

1 chicken breast, cooked and cubed (small)

1 1/2 C cooked rice

1/2 C mayo

1 T lemon juice

1 can cream of chicken soup

2 t curry powder

2 C shredded cheddar cheese, divided

Directions:

Preheat oven to 375 degrees.

Mix all ingredients, reserving 1 C cheese on the side, in a large bowl.

Pour into a lightly greased pie dish.

Top with the reserved 1 C cheese.

Bake for 30 minutes.

Let stand 5-10 minutes before serving.

Serve in pie wedges.

Layered Chicken and Black Bean Enchiladas

I received this recipe from an Enrichment class about 2 years ago and it has become one of our FAVORITES ever since!  This is so EASY and only takes a few minutes to whip up once you have all of the ingredients.  It is VERY versatile and you can totally add or substitute ingredients to your liking.  I like adding extra enchilada sauce, 1 can of corn (drained) and often substitute 1 can of diced tomatoes w/green chile's (drained) if I don't have green chile's on hand.  You can even leave out the chicken (if you forgot to cook it, just don't have any on hand or don't prefer meat) and make it vegetarian style by adding one can of corn. 

Ingredients:

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can corn, drained (optional) 

1 (4 oz) can diced green chile's 

2 C chicken, cooked and cubed

1 (10 oz) can enchilada sauce (I ALWAYS add more though)

8 corn tortillas (I often use 12 and put an extra layer on top)

1 (8 oz) container sour cream

1 1/2 C Mexican cheese blend, shredded (or whatever you have on hand)

Directions:

Preheat oven to 375 degrees.

Lightly grease pan (11x7) with cooking spray.

In medium size bowl, combine black beans, corn, chicken and diced green chile's; set aside.

Place small amount of enchilada sauce in bottom of pan, just enough to coat.

Layer first 4 tortillas.

Add 1/2 of chicken mixture, 1/2 C cheese, 1/2 of the enchilada sauce and dollop, randomly, 1/2 of the sour cream.

Repeat the layers using the rest of the ingredients.

Cover and bake for 40 minutes.  

Sprinkle with remaining 1/2 C cheese and bake, uncovered, for an additional 10-15 minutes. 

In a medium size bowl

     

Tomato, Garlic, and Basil Chicken Burgers

I LOVE BBQ meals! Last summer, Christie made these for us sisters at a little get together and I completely fell in love! They are super easy and fun to assemble, plus the marinated chicken is very tasty! This is a GREAT ALTERNATIVE to the traditional beef patties! Enjoy!

Ingredients:

Chicken breast or tenderloin strips (boneless/skinless)

1 packet Tomato, Garlic, Basil Marinade Seasoning by McCormick (found in the Taco Seasoning section)

1/4 cup water

1/4 cup olive oil

2 Tablespoons balsamic vinegar

Red Onion slices

Green Pepper Slices

Lettuce

favorite condiments

Onion-style hamburger buns

Directions:

In a large plastic bag, combine the seasoning packet, water, oil, balsamic vinegar and chicken. Mix well and place in fridge to marinate.

When ready to serve, cook the chicken on the BBQ, or bake in the oven (covered) at 400 until no longer pink and cooked through.

Toast buns and place sliced chicken onto each bun and top with your favorite condiments.

Chicken with a Twist

Yesterday afternoon, when trying to figure out what to make for dinner, I realized I really needed to hit up the grocery store.  Luckily we still had some basics in order for me to make this new twist on both chicken and mac n cheese.  I found the recipe on CampbellsKitchen.com and it is SUPER EASY and took me less than 20 minutes to make.  Since I am pregnant and have a harder time finding the energy to make dinner on a daily basis, I doubled the batch so we have enough leftovers for lunch and dinner for the next couple of days!

Ingredients:

1 can condensed Cheddar Cheese Soup (I only had Nacho Cheese on hand.  It made it a little more spicy but still tasted yummy!)

1 C Picante Sauce

1/4 C milk

1/2 t garlic powder

1 can corn, drained

1 1/2 C cubed cooked chicken

4 C hot cooked rotini

Directions:

Mix all ingredients in a large skillet.  Heat over medium heat until warm.  

Honey Baked Chicken

This is a very SIMPLE and DELICIOUS way to jazz up chicken! It only uses 5 ingredients...total! I love to add these chicken pieces to my salads for lunch or pair them with yummy steamed veggies and rice for a great dinner meal.

Ingredients:

2-4 boneless chicken breasts or (6-8 tenderloins)

1/3 cup butter, melted

1/3 cup honey

2 Tbsp mustard

1/4 tsp salt

Directions:

Place chicken pieces in a shallow pan. Combine all remaining ingredients and pour over chicken. Bake for 1 hour at 350, basting every 15 minutes.

Chicken Bundles

I just made these, since forever ago, just this past Sunday for dinner and I totally forgot how YUMMY these were!  I actually was given a few different variations of this recipe, which I totally like because I am able to pick and choose the ingredients that I think make the TASTIEST bundles.  Part of this recipe comes from one of my favorite Young Women's leader and the other half is from a recipe my sister Stephanie had given me when I was first married.  Pair these up with a nice salad and some mashed potatoes and you will have a delicious COMFORT meal!

Bundles

Ingredients:

2 C cooked, shredded chicken

1 (8oz) pkg cream cheese, softened

1/2 C butter, softened

1/4 t salt

1/8 t pepper

2 T green onion, chopped

2 cans crescent rolls

1/2 C crushed corn flakes

3 T butter, melted

Directions:

Preheat oven to 325 degrees.

Mix cream cheese, 1/2 C butter, salt, pepper and green onions in a bowl.

Add chicken and mix well.

Roll out each individual crescent roll.

Place 2 T of chicken mixture on each crescent.

Roll up and seal.

Dip individual bundles in melted butter then in corn flakes.

Place on cookie sheet and bake for 25 minutes.

Can serve with gravy (optional).

Makes 16 bundles.

Gravy

Ingredients:

2 cans cream of chicken soup

1/2 C sour cream

chicken seasoning mix* 

Directions:

Heat soup, sour cream and seasoning mix.

*If you don't have chicken seasoning mix, or even know what it is, just use some of your favorite seasonings to taste.  I often use a little garlic salt along with some pepper.

Chicken Pasta Parmesan

This recipe was given to me by a Relief Society sister in our first married ward! This woman is an amazing cook and I soon became a fan of all her recipes in the ward's cookbook! This meal in particular, is one that we make very often...especially when I am clueless about what to make for dinner and need something FAST, HEALTHY, AND EASY!

Ingredients:

2 Tbls vegetable oil

1/4 cup chopped onion

1 can cream of broccoli OR cream of chicken soup

3 Tbls milk

1 lb boneless, skinless chicken breasts (cut into cubes)

1 cup sliced fresh mushrooms (optional)

1 cup cooked broccoli flowerets

1/2 cup grated parmesan cheese

Hot cooked spaghetti

Directions:

In skillet over medium heat, add the oil and heat. Cook the chicken and onion until chicken is browned and the onion is tender (I like to add garlic salt and pepper to the chicken while it cooks). Stir in the soup and milk. Add mushrooms, cooked broccoli, and 1/2 cup of cheese. Reduce heat to low. Cover and cook 10 minutes, or until chicken is no longer pink. Stir occasionally. Serve over hot spaghetti and (if desired), sprinkle more cheese on top.

*You can also add 1/2 cup thinly sliced peppers (green/red) instead of the broccoli.

Barbeque Chicken Pizza on the Grill

Okay, so after posting my favorite pizza dough recipe, I just HAVE to post my ABSOLUTE favorite pizza EVER!  The first time we made this we were HOOKED and my husband claims that it even tastes better than California Pizza Kitchen's infamous BBQ Chicken Pizza.  Anyways, it may seem a little more complicated, than just popping the pizza in the oven, but once you make it you will realize it is WORTH the extra effort!  

Ingredients:

1 recipe for Homemade Pizza Dough

Cooked and shredded/chopped chicken breast (about 1 per pizza) lightly coated in barbeque sauce 

Barbeque sauce (any brand will do.... but the better the sauce the better the pizza.  We LOVE using Sweet Baby Ray's)

1 onion, thinly sliced and lightly sauteed 

1 green pepper, thinly sliced and lightly sauteed

1 (12 oz) pkg sliced Provolone cheese

extra shredded cheese (mozzarella, cheddar... whatever you have on hand)

fresh parsley or cilantro, chopped (optional)

Directions:

Roll out pizza dough to desired size and thickness.

Place on pan and refrigerate until ready to grill.

Heat grill to about 350 degrees or medium heat.*

Place all topping ingredients on tray and bring all ingredients, including the uncooked pizza dough, out to the grill when ready.

Working quickly, first place the rolled out dough on the grill.**  

Then spread desired amount of barbeque sauce directly on the dough. 

Top with shredded chicken, sauteed onions and peppers, cheeses and parsley.

Close grill and turn heat down to between 220-250 degrees (cooking temp may vary depending on your grill).

Allow pizza to cook about 10 minutes before checking to see if you need to turn down or up the heat/gas.***

In order to determine whether pizza is done, check bottom of crust. 

Pizza is usually ready within 15-20 minutes, depending on grill.

* Temperature may vary depending on individual grill.

** Dough may shrink a little once you take it off the pan.  Try to stretch the dough out right before you place on the grill. After placing the dough on the grill use a spatula to try to straighten/stretch out to desired size.  This is the hardest part of the whole process.  Once you have the dough on the grill, everything else is a piece of cake!  

*** Remember temps and times may vary depending on grill.  If you think the heat is up too high, check your pizza sooner.      

Chicken and Wild Rice Casserole

This is one of my favorite COMFORT dishes that my mother makes! It tastes DELICIOUS and is EXTREMELY EASY. It also makes for a great meal to take to someone in need. Just serve it with a pan of warm HERBED OATMEAL PARMESAN BREAD and some LEMON CHEESECAKE BARS and you have one HEARTY comfort meal!

Ingredients:

Cooked and shredded chicken, about 2 breasts

1 box of PREPARED Wild Rice (Uncle Ben's Original Recipe)

1 can of GOLDEN MUSHROOM soup (NOT "cream of mushroom")

Couple splashes of water

Chopped onion, about 1/4 cup

French-style green beans

Sharp Cheddar Cheese

Directions:

In an large bowl, combine the chicken, wild rice, and soup.

Add the water till the mixture is creamy, but not watery.

Stir in the onions and green beans and top with some cheese.

Bake at 375 for 20-30 minutes till nice and bubbly.

Crockpot Chicken and Stuffing Casserole

I made this for dinner last night and it was SO GOOD and EASY! The chicken was so tender! My kids ate seconds and I think that my hubby and I each ate like thirds or fourths! :) I served it alongside a fresh green salad and Mama Taylors Homemade Rolls! Hope you enjoy!
*the original recipe was found HERE

Please excuse my blurry picture.I don't know what's up with my camera :)

Ingredients:

1/2 cup flour
1/2 tsp salt
1 tsp pepper
1 tsp garlic salt
3-6 chicken breasts
1/4 cup butter
2 cans cream of mushroom soup
1 box of Stuffing, chicken flavor

Directions:

Combine the flour, salt, pepper in a large bag
Add the chicken
Melt butter in pan on medium heat and brown the chicken on both sides
Place the chicken in crockpot (make sure you spray the crockpot beforehand to prevent sticking) Pour the soup over chicken
Prepare stuffing according to directions, BUT DECREASE THE LIQUID BY HALF
Sprinkle the prepared stuffing ontop of soup and chicken
Cook on HIGH for 2-3 hours

Creamy Italian Chicken

I ABSOLUTELY love my crock pot recipes and this has been a favorite since my husband and I have been married.  It is SUPER easy which is why I typically make it for Sunday dinner at least once a month.  Just add a nice side salad and some homemade rolls with honey butter and your meal is complete.  YUMMY!

Ingredients:

4 boneless, skinless chicken breast halves (I usually use 2)

1 envelope dry Italian salad dressing mix

1/4 C water

8 oz cream cheese, softened

1 can cream of chicken or cream of mushroom soup

sliced fresh mushrooms 

or 4 oz can mushroom stems and pieces, drained (which ever one you have on hand) 

Directions:

Place chicken in slow cooker.

Combine salad dressing mix and water.  Pour over chicken and cover.

Cook on low 3 to 3 1/2 hours.

Combine cream cheese and soup until well blended.  Stir in mushrooms.

Pour over chicken and cover.

Cook on low 1 hour, or until chicken is tender.

Serve over noodles or rice.

Sour Cream Chicken

This recipe is a classic in our family, ever since my parents were newlyweds. The story behind it is on Sundays my mom would often make Sour Cream Chicken. But she would never tell my dad what it was called. So one day my dad asked what the meal was called, my mom hesitated. (if you didn't know, my dad use to hate sour cream). Finally, my mom told him what it was and he was so shocked it had sour cream in it. So if your the type who doesn't like sour cream (that would be me too) this recipe is right for you.

Ingredients:

8 skinless, boneless chicken breasts
3/4 C sour cream
3/4 C mayonnaise
1 can cream of chicken soup
1 1/2 C grated sharp cheese
chopped onions
1 t lemon juice

Directions:

Place chicken breasts in a 9x13 baking dish.  

Combine the rest of the ingredients and pour over chicken breasts. 

Cover and bake at 300 degrees for 3 hours.

-Published by Jennifer's daughter Ashley

* This makes a great meal for Sunday.  You can prepare everything the night before and just cover the dish and place it in the refrigerator until the next day.  Right before you go to church, just place in the oven, along with some baked potatoes, and when you return home from church dinner is ready to eat! (sorry Jen and Ash, I had to add my 2 cents! - Sarah)