Crockpot Garlic Chicken

Ingredients

2 pounds boneless, skinless chicken breasts
2 cans cream of chicken with herbs
2 cans cream of mushroom with roasted garlic
1 package dry Lipton soup mix, herb and garlic flavor
1 can water

Preparation

Put chicken in crockpot.
Mix other ingredients together and pour over chicken.
Cook on Medium-low heat for 4 – 6 hours.
Serve over rice or noodles.

This recipe was given to me by my dad.   He took over all the cooking when my grandmother passed away 15 years ago.  She was a wonderful cook and this sounds like something that she would like.

Chicken and rice soup

Ingredients

1 lb of chicken breasts cooked and chopped

1 box uncle ben’s wild rice (23 herbs) regular not fast cook dump it all in pot, including the packet

2 cans chicken broth

1-2 can of water (I use the broth from cooking the chcken breasts)

1 small onion, chopped

1 can cream of celery soup

1/2 tsp tarragon

1/2 tsp black pepper

1 can mushrooms

Directions

Boil your Chicken for 30-40 minutes.
Mix all together and bring to a boil. Simmer for at least 45 mins to cook the rice,
I usually start mine on the stove in the pot I cooked the chicken in and then transfer to crockpot for
the rest of the day, low heat. If too thick add water or chicken broth. Very hearty.

A few years ago I discovered this recipe over at Kraft. It is so easy and tasty.  I also season to mine and my husbands tastes.

Prep Time: 10 min

Total Time: 40 min

Makes: 6 servings,
1 cup each

Ingredients

1 can (14-1/2 oz.) diced tomatoes, undrained

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1/2 cup water
2 cloves garlic, minced

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

1 tsp. dried basil leaves

1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing
mix is moistened. Set aside. PLACE chicken in 13×9-inch baking dish; sprinkle with the basil and cheese.
Top with stuffing mixture. BAKE 30 min. or until chicken is cooked through.

KRAFT KITCHENS TIPS

Serving Suggestion

Serve with cooked green beans and a bagged salad tossed with your favorite KRAFT Light Reduced Fat Dressing.

Substitute

Prepare as directed, omitting the garlic and using STOVE TOP Stuffing Mix Italian Style with Roasted Garlic.

Aunt Nell’s Chicken Salad

5 chicken breast halves, cooked and chopped
1 c chopped celery
2 c seedless red grapes (halved)
1 c slivered almonds (toasted)
1 c mayonnaise
1 c sour cream
4 hard cooked eggs, chopped

Combine first 4 ingredients in large bowl. Stir mayonnaise and sour cream together and mix with chicken, add celery, grapes and almonds, then fold in eggs.  Refrigerate until ready to serve.

Angel Hair Pasta with Chicken & Vegetables

Prep time: 10 mins

Cook time: 15 mins

Ingredients •

1 tsp olive oil •

1/2 tsp minced garlic •

1/4 cup chopped onion •

1 can (14.5 oz.) Italian-style tomatoes with juice •

1 pkg 16 oz. Birds Eye Broccoli, Cauliflower, Carrots •

1 lb grilled chicken, cut into bite-sized pieces •

4 oz angel hair pasta, cooked •

3 tbsps shredded parmesan cheese

Instructions In skillet, cook onion and garlic in oil medium heat 2 to 3 minutes or until onion is soft and transparent. Add tomatoes and frozen vegetables; cover, and cook for 5 to 6 minutes. Stir in chicken and continue cooking another 2 to 3 minutes or until vegetables are tender.

Serving Suggestions

Prep Time: 10 minutes

Cook Time: About 8 hours
Serves: 6

Ingredients:

1 3/4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)

1 tsp. garlic powder
2 cans (14 1/2 oz. each) diced Italian-style tomatoes

4 cups mushrooms, cut in half (about 12 oz.)

2 large onions, chopped (about 2 cups)

3 lb. chicken parts, skin removed

10 cups hot cooked spaghetti, cooked without salt
Directions:

MIX broth, garlic powder, tomatoes, mushrooms and onions in 3 1/2-qt. slow cooker.
Add chicken and turn to coat. COVER and cook on LOW 7 to 8 hr.* or until done.
Serve over spaghetti.

*or on HIGH 4 to 5 hr.

TIP:

For thicker sauce, mix 2 tbsp. cornstarch and 2 tbsp. water.
Remove chicken from cooker. Stir cornstarch mixture into cooker.
 Cover and cook on HIGH 10 min. or until mixture boils and
thickens.

Ingredients:
4 teaspoons extra-virgin olive oil

1 tablespoon fresh or bottled minced garlic

4 boneless, skinless chicken breast halves (unfold the tenderloin area to make the breast as flat as possible)

Freshly ground black pepper

3 tablespoons Meyer lemon juice (or substitute regular lemon juice)

4 tablespoon water, chicken broth, or white wine

Preparation:1. Add olive oil to a large, nonstick skillet and begin to heat over medium-high heat. 2. When hot (a minute or two), add garlic and chicken breasts (placing them so they are nice and flat and
covering the olive oil in the bottom of the skillet). Brown for two-three minutes, sprinkle the top with pepper,
then flip to brown the other side for two to three minutes.3. Turn heat down to LOW and drizzle the lemon juice and water, chicken broth, or wine over the top.
Cover skillet immediately and cook until chicken is cooked throughout (about 15 more minutes).4. Serve the chicken with or without the lemon broth in the bottom of the skillet.

Yield:4 servings

Ingredients
10 ounces frozen chopped broccoli
4 cups cooked chicken
1 can condensed cream of chicken soup
1/2 cup mayonnaise
4 ounces can of mushrooms stem and pieces drained
3/4 cup grated Parmesan cheese

 
Directions
Cook broccoli according to package. Drain and spread in a 13×9 baking dish. Mix the cooked chicken, soup, mushrooms and 1/2 cup Parmesan cheese in a bowl. Spread chicken mixture over broccoli. Sprinkle remaining cheese over top. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and stir. Cover and bake an additional 15 to 20 minutes. May be covered and frozen for cooking at a later date.

First off I am going to say I am not much of a Salad eater but, ocassionally I will eat one especially from Zaxby’s.   My favorite is the house salad anyway as I was coming home from the Utility company this morning I saw the sign said Zensation Zalad.  I thought that sounds pretty good so after some searching around about it I decided that I would try it for dinner.  It is a salad with Sesame Chicken with cabbage and fried wonton strips that you would put into your soup at a chinese restaurant.  It is served with a citrus vinagrette.   It is served with a vegatable egg roll instead of texas toast like all the other salads that they have are. I have never been one to like vinagrette dressings but, this is a tasty dressing.  I would recommend that if you like asian salads or asian inspired food then you should try this salad.  The only bad thing about it is a limited time item on their menu although I would love to see it as a regular menu item in the future.  I think it is a nice addition to their lineup of food. 

I am not sure where I found this recipe but, made it for dinner and of course as I always does. I season with what I like. In place of water I used chicken stock and in place of salt and pepper I used no salt garlic and herb seasoning. I also garnished with chopped tomatoes. If you are like me and want to save time in the kitchen buy your vegetables already chopped.

2 teaspoons olive oil or butter
2 cups sliced mushrooms
1/3 cup sliced green onions
1 cup water or stock
1 tablespoon butter or olive oil
2/3 cup couscous
1 cup chopped cooked chicken
1/2 cup crumbled feta cheese
1/4 teaspoon black pepper

1. In medium saucepan, heat 2 teaspoons olive oil or butter over medium-high heat.
2. Sauté 2 cups sliced mushrooms and 1/3 cup sliced green onions, until tender. Add 1 cup water and 1 tablespoon butter or olive oil; bring just to a boil.
3. Stir in 2/3 cup couscous and 1 cup chopped cooked chicken; cover. Let stand 5 minutes.
4. Stir in 1/2 cup crumbled feta cheese and 1/4 teaspoon black pepper. Serve immediately.