Crockpot Creamy Chicken Wild Rice Soup

Ingredients:
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
3/4 cup all purpose flour
1/2 cup butter
2 cups half and half
1 cup grated carrots (I diced mine)
1 cup diced celery

Directions:
Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6-8 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Source: 365daysofcrockpot

Reduced-Fat Chicken Pot Pie

1 cup cut-up cooked chicken

1 bag (12 oz) frozen mixed vegetables
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup
1/2 cup fat-free (skim) milk
1 cup Bisquick Heart Smart® mix
1/2 cup fat-free (skim) milk
1 egg

1. Heat oven to 400°F. In ungreased 2-quart casserole, mix chicken, vegetables, soup and 1/2 cup milk. Microwave on High 4 minutes; stir.

2. In small bowl, stir Bisquick® mix, 1/2 cup milk and the egg with fork until blended. Pour over vegetable mixture.

3. Bake uncovered about 30 minutes or until golden brown.

Honey Mustard Marinade

Honey Mustard Marinade from Adrianne Glauser

1 c. mayo

1 T. mustard

1 T. honey

1/2 t. galic powder

1/2 t. salt

1/2 t. pepper

1 clove garlic

Mix all indgredients and let your meat marinade before cooking. I have marinaded the meat for only six hours and it had great flavor although longer is always better.

Crock Pot BBQ Chicken

boneless/skinless chicken - enough for your family
1 bottle BBQ sauce

Put frozen chicken in crock pot. Pour 3/4 bottle of sauce over top of frozen chicken. Turn crock pot on low and let cook for 3-4 hours. Just before serving, place chicken on cookie tray. Pour remaining sauce over each piece of chicken. Broil until sauce is baked on. This only takes a couple of minutes.

Crockpot Italian Chicken

3-4 boneless skinless chicken breast
1 can of chicken broth
1 pkt of Italian or Zesty Italian salad dressing seasoning
1- 8oz pkg of cream cream cheese
1 can cream of chicken soup
Egg Noodles OR White Rice

In the morning place 3-4 uncooked, thawed or frozen chicken breasts in your crockpot with chicken broth and Italian seasoning pkt. Let this cook all day on LOW. About 45 minutes or so before serving (after it has cooked for about 7-8 hours), add in SOFTENED cream cheese and soup. Let this cook on HIGH in the crockpot until well blended (cream cheese will have completely melted). Or I do this by taking everything out of the crockpot and placing it in a big pot on the stove....it's quicker because you can turn the heat up high and stir. This is great on top of Egg Noodles or White Rice! Enjoy

Chicken & Noodle Casserole

1 can cream of chicken
1/2 cup milk
1/4 tsp black pepper
1/4 cup parmesan cheese
1 cup frozen peas
1 can all white chunk chicken breast in water, drained
2 cups medium egg noodles, cooked and drained
1/2 cup shredded cheese (optional)
2 tbsp, dry breadcrumbs
1 tbsp butter, melted

Stir soup, milk, pepper, parmesan cheese, peas, chicken and noodles in a 1.5 qt casserole dish. Bake at 400 for 20 minutes. Stir, add shredded cheese. Mix breadcrumbs and butter then sprinkle on top. Bake for 5 more minutes.

Karlene's note: I did not have any cream of chicken on hand so I used cream of mushroom. This made the dish taste more like a tuna casserole then a chicken one. I'm not a big fan of tuna casserole - well more that I had it to much growing up and now don't care to eat it as often.

Chicken & Wild Rice Casserole

(recipe from Sherri Schmidt)

4 chicken breast (cut in half or stripes depending on chicken size)
1/2 cup regular long grain rice
1/2 cup wild rice
1 pkg Lipton onion soup mix
1 can cream of chicken soup
2 cans of water using the soup can

Butter a 13x9 glass dish. In bowl mix soup, water, onion soup mix, rice and wild rice. Pour a little of the mixture in dish to cover bottom. Place chicken breast in dish and then cover with the rest of the soup and rice mixture. Cover with foil. Bake in a preheated 350 oven for 1 hour. Uncover and stir to help the rice not stick to the bottom of the dish. Bake uncovered for another 15 minutes.

Karlene's Note: Wild rice has a little crunchy texture to it unlike white rice. Therefore, don't over cook.

Crockpot Chicken Tacos

4-6 chicken breast (I use 4 and it makes plenty for dinner and leftovers)
1 cups salsa
1 pkg taco seasoning
3/4 cup water

Spray crockpot with non-stick cooking spray. Place frozen or thawed chicken breast in crockpot. Mix salsa, taco seasoning and water together. Pour mixture over chicken. Cook on high for 4 hours or low for 6-8 hours. In last hour or when chicken looks cooked pull chicken out and shred with fork. Put shredded chicken back in mixture to marinate/cook and turn down to low if not already on low. Serve with all your family favorite taco garnishes.

*I prefer PACE Picanta Sauce or Salsa and I use Mild or Medium therefore not to hot and my kids will eat.

Note: If you use thawed chicken breast you may need to adjust the timing down to 3 hours. I always use frozen as I always seem to forgot to defrost dinner.

Chicken Broccoli Divan

Chicken Broccoli Divan (from Campbell's Kitchen)

4 cups cooked broccoli flowerets
1.5 cups cubed cooked chicken
1 can cream of chicken
1/3 milk
1/2 cup shredded cheddar cheese
4 tbsp. dry bread crumbs (increased from original - like the dish with more)
2 tbsp. butter, melted (increased from original recipe)

Place broccoli and chicken in 9" pie plate or 2-qt. shallow baking dish.
Mix soup and milk and pour over. Stir until broccoli and chicken are well covered. Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top. Bake at 450 for 20 min. or until hot.

Chicken & Rice Casserole

(recipe from Adrianne Glauser)

1 cup rice
1 can cream of mushroom or cream of chicken
1 can evaporated milk
1 pkg of dry onion soup
4-6 chicken breasts halved

Mix the soup and milk together and half of the onion soup mix. Take half of mixture and all of the rice and mix them together. Pour on the bottom of a 9 X13 pan. Lay chicken breasts on top of mix. Pour remaining half of the mixture on top of the chicken and sprinkle with onion soup on top. Cover with foil. Cook at 350 for 1 hour or until done.

Karlene's Note:
Our family absoutley loved this dish. The only thing I would add is a 1/2 cup water. After an hour not all the rice was done and most of the liquid was gone.

Paprika Chicken with Sour Cream Gravy

Paprika Chicken with Sour Cream Gravy (from Campbell's Kitchen)


1/2 cup flour
2 tsp. paprika
1 tsp. ground black pepper
1 tsp. garlic powder
1 tsp. ground red pepper (did not have on hand - used chili powder instead and only used 1/2 tsp so it wouldn't be to spicy for my daughter. Worked out well - she loved the chicken)
4 boneless chicken breast
1/4 cup butter
1 can cream of chicken soup - regular or 98% fat free
1/4 cup sliced green onions
1 carton (8 oz) sour cream

Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.
Heat butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside.
Add soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream.
Serve with mashed potatoes or rice if desired.

Yogurt Parmesan Chicken

Yogurt Parmesan Chicken (from Tasty Sensations)

2 c. crushed Ritz Crackers
2 T. parmesan cheese
1 tsp. garlic salt
1 tsp. seasoned salt
8 boneless chicken breasts (I use 4 and slice them in half by width, since they are so big)
8 oz. (1 c.) plain yogurt
1/4 c. melted butter

Combine Ritz crackers, parmesan, garlic salt and seasoned salt. Set aside. Dip each chicken breast in yogurt, then coat with crumb mixture. Arrange pieces in a buttered 9x13 baking dish. Drizzle with 1/4 c. melted butter and bake at 350 for 45-55 minutes. Serves 8.

Swiss Chicken Casserole

Swiss Chicken Casserole (from Tasty Sensations)

Preheat oven to 350.

Place 4 chicken breasts in greased glass dish. Cover with lots of swiss cheese. On top of that, pour 1 can cream of mushroom soup mixed with 1/4 c. milk. Top with 1 c. of Italian flavored bread crumbs (or stuffing - crushed), pour 1/4 c. melted butter on top. Bake for 50-55 minutes.

Monterery Tortilla Casserole

1 cup coarsely crumbled tortilla chips
2 cups cubed cooked turkey OR chicken
1 can (about 15oz.) cream-stlye whole kernel corn
3/4 cup Pace Picante Sauce
1/2 cup sliced pitted ripe black olives
1/2 cup shredded cheddar cheese
chopped green pepper or red pepper
tortilla chips

Layer crumbled chips, turkey/chicken, corn and picante sauce in 1qt casserole dish. Top with olives and cheese.
Bake at 350 degrees for 40 minutes or until hot. Top with pepper. Serve with chips.

Karlene's Note:
We made this with chicken and omitted the pepper as my husband doesn't care for them. It turned out very tasty.

Parmesan Chicken

Recipe from Sherri Schmidt

6 boneless chicken breast
4 Tbsp. butter melted
1 cup parmesan cheese
1/4 cup bread crumbs
1 tsp. oregano
1 tsp. parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika

Mix all ingredients in bowl except for the chicken and butter. Dip chicken in butter and then in to mixture. Bake in a greased 9x13 pan at 400 degrees for 20-25 minutes, uncovered.

Karlene's Note:
I cut the chicken breast in half so more of the mixture gets on the chicken and more of the favors get all the way through. On the parmesan cheese, I usually on have the grated on hand but when I have it I like to use half grated and the other shredded. We serve this over pasta and with or without pasta sauce. The chicken itself is so tasty that sometimes the pasta sauce takes away from the flavor of the chicken. I would recommend server the sauce on the side.

Diet Coke Chicken

4 - 5 boneless chicken breasts (20 oz.)
1 cup ketchup
1 - 12 oz. Diet Coke (any diet cola will work)

Put chicken in a non-stick skillet. Pour well-blended ketchup and diet cola over the chicken. Bring to a boil. Cover, reduce heat cook for 45 minutes, stirring occasionally. Remove lid, increase heat a little, cook until sauce thickens and sticks to chicken. Sauce will taste like BBQ and the chicken is very tender. Serve with rice. Serves 4

Weight Watchers: 4 points per serving – add for rice.

You can also make shredded BBQ chicken sandwiches with this. Simply use 2 forks and pull the chicken apart about 15 minutes before it's finished cooking.

Karlene's Note:
I've heard that you can place all ingredients in baking dish and cook in the oven at 375 for 30 minutes. As well as in the crock-pot on low until done. I have not tried cooking it these different ways. I will try the next time and post how it turns out.

Fiesta Chicken & Rice Bake

1 can (10.75 oz.) cream of chicken or 98% fat free cream of chicken soup (we use the 98% fat free to cut down on calories)
1 cup salsa (any brand, we typically use Pace mild - for some reason the heat of the salsa increases when cooked - stick with mild if you want your kids to eat it)
1/2 cup water
1 cup frozen corn
3/4 cup uncooked regular long-grain white rice
4 boneless chicken breast halves
paprika
1/2 cup shredded cheddar cheese

Mix soup, salsa, water, corn and rice in a 2-qt. shallow baking dish. Top with chicken and sprinkle with paprika. Cover.
Bake at 375 degrees for 55-60 minutes or until done. Sprinkle with cheese. Serves 4

Quick & Easy Chicken Pot Pie

1 tbsp. butter or margarine
1 cup chopped celery (I would bring this down to 1/2 cup - it was too much celery for our liking)
1 can cream of chicken or 98% fat free cream of chicken soup
1/2 cup milk
1/2 tsp. onion powder
1/4 tsp. dried thyme leaves
1/8 tsp. pepper
1 bag frozen vegetables (broccoli, cauliflower, carrots)
1-1/2 cup cooked, cubed chicken
1 (10 oz) can Hungry Jack refrigerated flaky biscuits

Preheat oven to 375 degrees. In a large skillet, melt the butter. Add celery and stir over med-high heat until crisp tender. Stir in soup,milk, onion powder, thyme, and pepper. Mix well. Stir in thawed vegetables and chicken. Heat through. Spoon into 12 x 8 baking dish. Top with biscuits, cut into quarters. Place in preheated oven for 20-25 minutes or until biscuits are golden brown and filing is bubbly.