Tag Archives: chicken

Mexican Chicken and Rice Bake

This recipe caught my eye right away. Initially because it has Mexican flavors (a favorite of mine) and secondly because I already had all the ingredients. (It was also a huge plus that it uses uncooked rice!)

I adapted this from a recipe on Dessert Now, Dinner Later.

Ingredients:

  • 4 or 5 thin chicken breasts. (You can cut them in half if you have larger ones. I happened to have some thin cut ones in the freezer.)
  • 16oz jar of salsa
  • taco seasoning
  • 1 cup of long grain white rice
  • 2/3 a bag of Birdseye Recipe Ready Southwestern Mix  (This was a coupon freebie I’ve had in the freezer for a while and it worked perfectly in this recipe.)
  • 1/2 cup of water
  • About 1 cup of Mexican blend shredded cheese.

Directions:

  1. In a greased 9×13 pan, stir together rice, salsa and water.
  2. Add the Southwestern mix and mix well.
  3. Place the chicken on top of the mixture and rub it with the taco seasoning.
  4. Bake at 400 for 45 minutest or until chicken is cooked through.
  5. Add Mexi-blend cheese on top of each piece of chicken and bake for an additional five minutes.

Verdict: Win

This came out great! The rice almost had a Spanish rice type flavor to it and the cheese really made the chicken taste delicious. The family enjoyed it (and some people were sure they wouldn’t like it, so that is saying something.) Very flavorful and quite easy to put together. I would definitely make this again. If you are feeding more than three or four I would recommend doubling it.

Easy Crockpot Chicken Parmesan

So, I love chicken parmesan, so this recipe was an obvious choice. Plus, crockpot recipe! I love when I can just throw dinner in the crockpot and let it do it’s thing.

Adapted from: Mom On Timeout

Ingredients:

  • 4 chicken breasts
  • 2- 24oz jars of pasta sauce
  • 8oz shredded five cheese Italian blend cheese
  • Spaghetti – prepared according to the package

Directions:

  1. Place chicken and sauce in the crockpot and cook on low for 6 hours.
  2. In the last five minutes of cooking, add the cheese evenly on top.
  3. Serve over the prepared spaghetti.

Verdict: Not Quite A Win

There was absolutely nothing wrong with this dinner. It was perfectly fine. I just really missed the breading on the chicken. I guess for me it’s just not chicken parm without breaded chicken. This came out a bit more like chicken spaghetti. Everyone ate it, but I probably won’t make it again.

Crockpot Chicken and Noodles

After a week of old favorites I was finally able to try a new recipe today. This one was chose because it utilized items I already had in the pantry AND it’s super easy (because I try to keep it as simple as possible, especially on Monday.)

This recipe is from my new favorite cookbook: Super-Fast Slow Cooking by Gooseberry Patch.

Ingredients:

  • 3 or 4 small boneless skinless chicken breasts
  • Can of chicken broth (14.5oz)
  • 2 cans of cream of chicken soup
  • 16oz package of egg noodles, cooked

Directions:

  1. Put chicken in the slow cooker with chicken broth and cream of chicken soup. Cook on low 6 to 8 hours.
  2. About thirty minutes before you are ready to serve,  shred up the chicken, add the cooked egg noodles and mix well.

Verdict: Win

While not the most exciting of recipes, this down home dish was a win with the family, even the pickiest eater. I think if I made this again, I might try throwing the noodles in the crockpot uncooked. There was a lot of liquid in there and I’ve done it before with beef and noodles, so I think it might work and would save me the step of having to boil the noodles.

Cheesy Chicken and Rice Bake

I chose this recipe for two reasons. First, it’s topped with Ritz crackers and I have some I needed to use up. Secondly, you don’t have to cook the rice first (woohoo!)

After a few less than stellar dinner moments (and one epic failure) this week, I was understandably nervous about this dish.

Source: South of Your Mouth (I love this blog. She posts so many down-home recipes and many of them are easy enough that even I can manage it.)

Ingredients:

  • 4 chicken breasts (I used the thin sliced by Tyson so I could skip cutting them up.)
  • 2 cans of cheddar soup
  • 1 cup of long-grain rice, uncooked
  • 1 cup of milk
  • 1 tsp of salt
  • 1 1/2 cups of broccoli florets (the original recipe calls for more, but I’m not crazy about broccoli so I went light on it.)
  • 2 sleeves of Ritz crackers, crushed
  • 6 tblsp of butter, melted
  • 1/8 tsp of garlic powder

Recipe:

  1. In a bowl, whisk together soup, milk and salt.
  2. Fold in the rice.
  3. Pour 2/3 of the mixture into a greased 9×13 pan.
  4. Place chicken on top and then pour the rest of the soup mixture on top.
  5. Add broccoli, cover with aluminum foil and bake at 400 for 1 hour.
  6. Combine crackers, butter, and garlic powder.
  7. Take the pan out of the oven, remove the aluminum foil and sprinkle the cracker crumb mixture on top evenly.
  8. Place back in the oven for 20 minutes or until the crackers are brown.

Verdict: Win!

This dinner was definitely a success. It comes together really easy and everyone enjoyed it (even the rice hater in the family.) I really loved the crackers on top, but I think it would be good without them as well. I will definitely be making it again.

Chicken Stuffing Casserole {Freezer Meal}

In my endless pursuit of easy freezer meals, I came across this dinner.  It was appealing because of it’s level of easiness and the fact that it has stuffing which we don’t eat very often.

This recipe makes two meals. We had one tonight and I froze the other one for a meal down the road.  I adapted this recipe from this one I found on Taste of Home’s site.

Ingredients:

  • 4 cups of cooked chicken (shredded or cubed)
  • 2 cans of cream of chicken soup
  • 1 cup of milk
  • 2 boxes of stuffing mix (I used the Stovetop Cornbread variety.)
  • 2 cups of frozen corn
  • 2 cups of shredded cheddar

Directions:

1. Cook the boxed stuffing according to the package.

2.  Spread half of the stuffing into two greased pans.

3. Add 2 cups of the cooked chicken to each one. (I shredded half and cubed half since I couldn’t decide.)

4. Add half of the corn to both.

5. In a bowl mix soup and milk together, then pour evenly over each pan.

6. Add one cup of cheddar to each pan (I had already put away one pan when I took the picture so only one is shown.)

7. Cover them in aluminum foil, label and freeze.

To Cook:

  1. Remove from fridge 30 minutes before baking. (Do not thaw completely.)
  2. Pre-heat the oven to 350 degrees.
  3. Bake for 1 and a half hours covered.
  4. Remove foil and bake for 10 to 15 minutes or until heated through.

Side Note: If you are cooking one of them the day you make it, still bake at 350 covered, but only for 30 minutes or so.

Verdict: Eh.

This came out just fine and I won’t mind having it again (which is good since I still have a casserole in the freezer) but it wasn’t anything particularly fabulous. I probably won’t make it again.

 

 

 

 

Crockpot Creamy Italian Chicken

If you have been browsing crockpot recipes on the internet there is a good chance you have come across this recipe. I’ve seen it on dozens of sites, there are tons of pins on Pinterest with the recipe, etc. So, naturally I had to try it. After all, so many people loved it that it must be good AND it was crazy easy as well!

I’ve actually made this twice now. The first time I used boneless skinless chicken breasts and just served them as is with a couple of sides. This time I used shredded chicken (I like to shred and freeze chicken in advance to make things easier on myself later) and served it over noodles.

Ingredients:

  • 2-3 cups of chicken, cooked and shredded
  • 2 cans of cream of chicken soup
  • Package of Italian dressing seasoning. (You’ll find it with the regular salad dressings in the store.)
  • 8oz block of cream cheese, cubed
  • 1 cup of water
  • 1 lb of noodles, cooked and drained (I used bowties)

Recipe:

  1. Add chicken, soup, water and seasoning to the crockpot.
  2. Mix until everything is combined.
  3. Cook on low for 2 1/2 hours.
  4. Add your cubed cream cheese and cook for another 20 minutes or until the cream cheese is blended in.
  5. Top the noodles with the chicken mixture and serve.

Verdict: Win

There is a reason this recipe is featured on every crockpot blog out there. It’s delicious! I loved this. It makes a ton of food too and the leftovers are possibly even better than the original meal. I will definitely be making this again.

 

Crockpot Chicken and Broccoli

So, I happened to have a couple of bags of frozen broccoli that I got for free (I’m a couponer) and was looking for something I could use it in. I came across this recipe about a dozen times on Pinterest (on many different sites ) and it was easy and used the crockpot – the best kitchen appliance EVER! – so I thought I’d give it a shot.

Recipe:

  • 1 can of cheddar soup
  • 2 cans of cream of chicken soup
  • A bag of frozen broccoli
  • 2 cups of milk
  • 1/4 tsp of garlic powder
  • 2 to 3 cups of Chicken – cooked and shredded (I used about 3 cups.)
  • Cooked noodles

Directions:

  1. Throw everything in the crockpot and mix it up.
  2. Cook it for three to four hours on low.
  3. Throw it on top of some noodles and you’re done.

Once you chuck everything in the crockpot and let it cook it comes out like this:

I served it over egg noodles.

Verdict: Fail

Nobody really loved this. It was edible, but rather bland. Despite the many recipes on the web for this dish that called it “cheesy” there wasn’t much of a cheese flavor to it. If you prefer your broccoli mushy (we do!) then you will definitely need to cook it longer. Somebody that knows more about cooking than I do could probably doctor this up to make it more appealing. Definitely not my biggest cooking fail, but I won’t be making it again.