Italian Crock Pot Chicken

Mom made this at Emily's house while I was visiting in Albuquerque to see the triplets! It was delicious! I came home and wanted to make it but its nowhere to be found on the blog. It's in our cookbook so I thought I would post it. Jennefer submitted the recipe but doesn't know how to post on the blog so I'll do it for her!


Italian Chicken
8 oz cream cheese
1 can cream of chicken soup
1 can mushrooms (optional)
4 chicken breast
Italian dressing packet

Cook chicken and dressing packet with 1/4c. of water for 3 hours on high in crock pot (chicken can still be frozen). Mix cream of chicken soup, mushrooms, and cream cheese and blend into crock pot. Cook for one more hour. Serve over rice or noodles.

Crockpot Chicken Fajitas

Crockpot Chicken Fajitas

1 yellow onion, sliced
3 sweet peppers, sliced
1 ½ pounds boneless chicken breast or thighs
1/4 to ½ cup chicken broth, depending on preference
½ teaspoon salt
2 tablespoons cumin
1 ½ tablespoons chili powder
Squirt of lime juice
Tortillas
Fajita fixings

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice quirt of lime juice over the top. Cover and cook on low for 8 hours (or on High for 4-6 hours). When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

Cheesy Chicken and Rice Bake

by HowSweetEats 

4.19 Mitt(s)21 Rating(s)

Prep Time 15 Minutes

Cook Time 30 Minutes

Difficulty Easy

Servings 

This is an easy recipe and most ingredients are on hand! And for someone that doesn't do leftovers this one was good the next day! 

A quick, easy and healthy casserole to throw together when you’re pressed for time!

Preparation Instructions

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

To make this process easier, I always have cooked chicken on hand, and use Uncle Ben’s Ready Rice. If you have those two things, this can be throw together in a matter of minutes! It can also easily be made ahead of time and reheated.

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• 4 cups Cooked Brown Rice
• ¾ cups Frozen Corn
• 15 ounces, fluid Can Black Beans, Drained And Rinsed
• 1 cup Plain Greek Yogurt (or Sour Cream)
• 4 ounces, fluid Can Green Chilis
• ½ cups Salsa
• 1 cup Low-fat Cheddar Cheese, Plus More For Topping
• 2 Tablespoons Fresh Cilantro For Garnish

Pita Pizza

picture from google images

I got this idea from the some of the girls at the pool this summer. It is really simple and very quick to put together. You can specialize these pizza's for the individuals in your family. It is a great lunch idea too.

Pita Pizza

Pita (white or whole wheat)
pizza sauce
mozzarella cheese
pizza toppings

Heat oven to 400 degrees. Take pita out of package and layer with pizza sauce, cheese and pizza toppings. Bake for 10-12 minutes.

Topping ideas: For my two year old I made plain cheese, for my husband cheese and peperoni and for me I made a veggie (tomatoes, onions, & zucchini).

Macaroni Grill Penne Rustica

 

Mmm!!  So good and fancy!  This makes a lot, so I just halved it.

Macaroni Grill Penne Rustica
From Your Homebased Mom Blog

Ingredients:
12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika
Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt
1 tsp chopped rosemary
¼ tsp cayenne pepper
8 cups heavy cream
Directions:
Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.
Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: Yields one 8×8 and two 9×13 casserole dishes.
Preparation Time: More than an hour