Crockpot Alfredo Chicken with Mushrooms and Spinach

This is an easy one pot meal that is great for busy nights

Crockpot Alfredo Chicken with Mushrooms and Spinach

4-6 large boneless chicken breasts

Seasoning salt, to taste

16 ounce jar Alfredo Sauce

3 cloves garlic, cut in half (I used pre minced from a jar)

1/2 pound fresh mushrooms, cut in half

Garlic powder

Freshly ground pepper

chopped 4 1/2 ounces fresh spinach, about 1/2 bag (I used a full bag but I like spinach)

• Place the chicken in a slow cooker and sprinkle on both sides with seasoning salt.
• Add the sauce and garlic; mix to coat the chicken with the sauce.
• Place the mushrooms on top of the chicken; sprinkle with a little garlic powder and pepper
• Cook on LOW about 4 hours or until the chicken is done.
• Add the spinach and cook just until the spinach starts to wilt.

If your chicken breasts are quite large, you may be able to cut each one in half and get about 8 servings

Artichoke Chicken

This is a easy dish that is a bit different. My oldest daughter likes this but my son will not eat it, but that is not saying much because he does not like alot of things.
I served it with sauteed spinach with garlic and oil.

Artichoke Chicken

SERVES 4
1 (14 ounce) can water packed artichoke hearts, well drained and chopped
3/4 cup grated parmesan
1/2 cup mayonnaise
1 dash garlic powder or 2 garlic cloves
4 boneless skinless chicken breast

• Preheat oven to 375.
• Spray an 11x7 inch baking dish with Pam.
• Salt and pepper the chicken breast halves and place in the dish.
• In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
• Spread artichoke mixture over chicken breasts.
• Bake, uncovered, 30-35 minutes or until chicken juices run clear

Chicken Divan

This is an easy casserole. I usually serve over rice


Chicken Divan

3 lbs chicken, cut up
2 (10 ounce) packages frozen broccoli
1/2 cup mayonnaise
2 (10 3/4 ounce) cans cream of chicken soup
1/4 teaspoon curry powder
1 tablespoon lemon juice
1/2 cup grated cheddar cheese
1/2 cup breadcrumbs
1 tablespoon butter

1. Cook chicken until tender. Cool, debone the chicken and cut into chunks.
2. Cook the broccoli. Drain.
3. Grease a 3-quart casserole dish.
4. Place the chicken on the bottom and the broccoli on top.
5. Combine Miracle Whip, soup, curry powder and lemon juice.
6. Pour this mixture over the broccoli. Sprinkle with a mixture of breadcrumbs, cheese, and melted butter.
7. Bake at 350°F for 30-40 minutes

Dijon mustard sauce

This is a easy sauce that you can make with pork or chicken.

1. Brown boneless pork chops or chicken breasts in a little butter in a frying pan.
2. Remove meat to platter.
3. Add a tablespoon of dijon mustard, 2 tablespoons lemon juice and 1/2 cup cream. Simmer over medium heat until sauce thickens.
4. Return meat to sauce and serve

Teriyaki Ranch Baked Chicken

This seems like a weird combination but it has a nice taste. I used crumbled real bacon, not bacon bits and no green onions as I did not have them.

Teriyaki Ranch Baked Chicken


SERVES 4

4 boneless skinless chicken breast
1/4 cup teriyaki sauce
1/2 cup ranch dressing
1 cup cheddar cheese, grated
3 green onions, chopped
1 (3 ounce) jar bacon bit

1. Preheat oven to 350.
2. Mix together Teriyaki and Ranch dressing.
3. Spoon sauce over each breast.
4. Put chopped onions, cheese and bacon bits on top.
5. Bake for 45 minutes.

Cream of Chicken Soup

Sorry for my lack of posts. We have been busy and eating not at home or someone (including me) have been sick. Today since my son and husband are sick I made this for dinner. It was my first time and I really loved the taste of this soup.
I added the cayenne pepper in a separate batch for the adults and it really added a great flavor.


Also I chopped the chopped the carrots, celery and onion in my mini food chopper so my kids would not see the veggies. I would double the recipe for a larger family or just to have some to freeze.

Cream of Chicken Soup
SERVES 4

6 tablespoons butter
1/4 cup celery, chopped fine
1/4 cup carrots, chopped fine
1/4 cup onion, chopped fine
1 teaspoon minced garlic
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup cream
3 cups chicken broth
1 cup cooked chicken, chopped
1/4 teaspoon black pepper
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper (or to taste)

1. Melt butter in large heavy saucepan.
2. Add onion, celery,carrot and garlic and saute until soft.
3. Add flour mixing well.
4. Cook for 3-4 minutes.
5. Add milk, cream and broth mixing well.
6. Cook and stir until mixture thickens and comes to a boil.
7. Reduce heat and stir in chicken and remaining seasonings.
8. Adjust seasonings to taste.
9. Cook over low heat 2-3 minutes then serve

Chicken Noodle Casserole

This is a great way to use up leftover chicken or turkey. I did not have any broccoli in the house so I just made it without and served it with a salad.

Chicken and Noodle Casserole
SERVES 6

1 1/2 lbs cooked cut up chicken breast
2 (10 1/2 ounce) cans cream of chicken soup
1 (12 ounce) package egg noodles
1 (16 ounce) bag frozen chopped broccoli
4 ounces shredded cheddar cheese
salt and pepper
1 dash hot sauce (optional)

1. Pre-heat oven to 350°F.
2. Cook egg noodles according to instructions on package.
3. Heat broccoli in microwave until done; drain.
4. Mix the 2 cans of cream of chicken soup, broccoli, chicken, cooked hot egg noodles, salt, and pepper. (I also like to mix some extra cheese into this mixture)
5. Put into casserole dish.
6. Cover top with shredded cheddar cheese .
7. Put in 350F oven for about 15 minutes or until thoroughly heated and cheese is melted

Creamy White Chili

This was really good and a nice change from the usual chili which my kids do not really like.

Creamy White Chili

1 T. oil

1 lb. boneless, skinless chicken breast, cubed

1 onion, chopped

14-oz can chicken broth

2 15-1/2 oz. cans Great Northern beans, drained and rinsed

2 4 oz. cans chopped green chilies

1-1/2 t. garlic powder

1 t. salt

1 t. ground cumin

1/2 t. dried oregano

8-oz container sour cream1/2 pt. whipping cream

10-oz. pkg. corn chips

8-oz. bag shredded Monterey Jack cheese

1. Heat oil in a large skillet over medium heat; add chicken and onion.
2. Saute until chicken is cooked through; set aside.
3. Combine broth, beans, chiles and seasonings in a large soup pot over medium-high heat; bring to a boil
4. Add chicken mixture; reduce heat and simmer for 30 minutes.
5. Add sour cream and whipping cream; mix well, heat and serve
6. Top with corn chips and cheese. Serves 8.

Crescent Chicken Rolls

This dish is by no means diet food between the butter, rolls and cheese but it is so good !
I would have these as a kid and now my kids love them. I usually double the recipe since my kids usually eat four each.
I sometimes just put the sauce on the side and not on top when baking it

Crescent Chicken Rolls

1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 ounce) can cream of chicken soup, undiluted
1 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
2 cups finely chopped cooked chicken
1/2 cup half-and-half cream or milk
1 (3 ounce) package cream cheese, softened
3 tablespoons butter, softened
1 tablespoon finely chopped onions

1. Set oven to 325 degrees.
2. Butter a casserole dish (any size to hold crescent rolls).
3. In a saucepan, mix half and half cream, 1/2 cup grated cheese and undiluted chicken soup.
4. Heat just until the cheese melts (do not boil).
5. Pour half of the cream mixture on the bottom of prepared casserole dish.
6. In a bowl, mix the cream cheese and butter until smooth.
7. Add in the chopped chicken and onion; mix well until combined.
8. Roll up 1 (scant) tbsp of mixture in the crescent rolls, and place seam-side down on top of the creamed mixture in the casserole.
9. Drizzle the remaining cream sauce on top
10. Bake for 30 minutes

Swiss Chicken Casserole

This is one of my favorites.

Swiss Chicken Casserole

6 skinless, boneless chicken breasts
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk (or white wine, I use white cooking wine)
2 cups herb-seasoned stuffing cubes (not stove top stuffing, these are bread stuffing cubes in a bag)
1/4 cup butter

1. Preheat oven to 350 degrees F
2. Arrange chicken in a greased 12 x 8 x 2 baking dish.
3. Top with Swiss cheese slices.
4. Combine soup and milk or wine and stir well.
5. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs.
6. Cover and bake at 350 degrees F for 50 minutes.

Pork Loin with Cranberry glaze

This was served at our mom's club holiday dinner/party. It was so good !! I am sure you could also do this with chops or boneless chicken.

Pork Loin with Cranberry glaze

1 can whole cranberry sauce

1/2 Cup soy sauce

1 Cup brown sugar

1 1/2 tsp dry mustard

1 1/2 tsp ground ginger

1 Tbsp minced garlic

4 Tbsp lemon juice

1. mix and heat till sugar melts
2. pour over pork loin and marinate at least 3 hours
3. bake at 350 1 hour

Crockpot Bacon and Cheese Chicken

I found this recipe on a great blog A Year of Crockpotting

http://crockpot365.blogspot.com/

This was really tasty and easy. I like the sauce before the cheese and bacon so you could very well just do the sauce minus the cheese and bacon and serve over rice. I served it with corn and a side salad.

Crockpot Bacon and Cheese Chicken

2 T olive oil
4-6 chicken breast halves, or equivalent bird pieces (I used 8 breast tenders)
12 pieces cooked and crumbled bacon
1/4 cup teriyaki sauce
1/2 cup Ranch salad dressing
1 cup shredded cheddar cheese

1. Put the 2 tablespoons of olive oil into the bottom of your crock and spread it around. If you are using thighs or fattier cuts of meat, this step is probably optional.
2. Put the chicken in the crock on top of the oil.
3. In a small bowl, combine the teriyaki sauce and the ranch dressing.
4. Pour sauce over the top of the chicken. Add the shredded cheese and the crumbled bacon to the crock, getting between the chicken pieces, if you can.
5. Cover and cook on low for 6-8 hours, or on high for 3-4. The cooking time will depend on how thick your chicken pieces are, and if they are fresh or frozen

Green "Enchilada" Chicken Casserole

GREEN "ENCHILADA" CHICKEN CASSEROLE

6-8 servings

4 cups cubed cooked chicken or turkey

2 teaspoons Taco Seasoning (I use mild for my kids)

8 ounces cream cheese

1 tablespoon minced chives, optional

7 ounce can Green Mexican Salsa

4 ounce can chopped green chiles

6 ounces Monterey jack cheese, shredded

4 green onions, chopped (optional)

1. Grease an 11x7" baking pan.
2. Put the chicken in the pan and toss with the taco seasoning to coat.
3. Soften the cream cheese and whisk well with the chives and green sauce in a medium bowl.
4. Stir in the chiles.
5. Pour the sauce evenly over chicken. You can mix it in if you like, but it's not necessary.
6. Top with the cheese.
7. Bake at 350º 25 minutes, until hot and bubbly.
8. Remove from the oven and immediately sprinkle with the green onions.
   Do not freeze