Company Chicken

COMPANY CHICKEN

2 or 3 uncooked chicken breasts, cut up in bite sized pieces
8 oz cream cheese
1 Italian Seasoning packet
10.5 oz can of chicken broth
10.5 oz can of cream of mushroom soup
4 oz butter
Salt and Pepper to taste

Put all in crockpot and cook on low for 5-6 hours. Serve over rice or egg noodles.

Creamy Red Potatoes and Chicken

This recipe was really good. It's very filling. If you have a guy who likes meat and potatoes, this recipe is for you!

Rating: 10 of 10

Creamy Red Potatoes and Chicken

1 1/2 Pounds Red Potatoes -- chunked
8 Ounces Cream Cheese
10 3/4 Ounces Cream of Potato Soup
1 Envelope Ranch-style Dressing Mix
12 Ounces Chicken Breast Without Skin -- cut into strips

Place potatoes in slow cooker. Beat together the cream cheese, soup and salad dressing mix. Stir in chicken strips and spread over potatoes (or just stir all together). Cover and cook on Low 8 hours, or until potatoes are tender. Stir once after 5-6 hours. Stir before serving.

Smothered BBQ Ranch Chicken

This recipe was super easy and REALLY good. I highly recommend it!!!!!

Rating: 10 of 10


Smothered BBQ Ranch Chicken

Recipe:
4 chicken breasts
3/4 cup BBQ sauce
3/4 cup fat free ranch dressing


Mix ranch and bbq sauce together- pour over chicken in frying pan.

Let simmer for 30-35 minutes until cooked. Top it with shredded cheese, a sprinkle of chopped bacon, and a handful of chopped scallions.

Variation: I baked it in the oven (covered the chicken with the sauce), covered it with foil and at 30 minutes, I add shredded mozzarella cheese on the rop, continued to bake, uncovered, for another 5 minutes. THANKS CLARE! :)

Cajun Chicken Pasta

Justin orders this meal at a few restaurants when we go out so I decided to make it at home. This recipe was really easy and fast to make. It tasted pretty good too!

Cajun Chicken Pasta

1-2 boneless chicken breasts, cut into bite size pieces
2 tsp cajun seasoning
2 tablespoons butter
2 cups heavy cream
1/4 teaspoon dried basil
1/4 tsp lemon pepper seasoning
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp pepper
1/2 box linguine
grated parm cheese

1. Boil a pot of water
2. Add linguine and toss pasta every minute or so
3. Place chicken and cajun seasoning in a bowl and toss to coat.
4. In a skillet over medium heat cook chicken with the butter
5. Reduce heat and add cream and seasonings
6. Heat for a few minutes until hot
7. Add cooked linguine
8. Sprinkle with parm cheese

Chicken Stuffed Shells

Justin's brother, Jason, and his girlfriend, Julie, just had their first baby on August 24th (Welcome to the world Jacob!!!). I decided that I would make a few dishes for them that they could freeze and have a quick and easy meal when they needed it.

I made them Baked Ziti and Chicken Stuffed Shells (recipe below).


CHICKEN STUFFED SHELLS

1/2 to 1 box jumbo shells
2 Cans of shredded chicken
1 pkg. Stove top stuffing
1 c. mayonnaise
1 can cream of chicken soup
1 can cream of mushroom soup


Cook shells according to directions on box. Cook stuffing as directions call. Mix chicken, stuffing and mayonnaise. Stuff shells. Combine soups with 1/2 can water. Cover shells with soup in casserole dish with lid. Bake about 1 hour at 350 degrees.

Chicken Crescent Pockets

My parents stopped over for dinner tonight so I decided to try a new recipe. I had this saved in my "recipes to try" list for a long time. I had intended to make it last week. I bought the Crescents at Giant Eagle but I stupidly put them on the refridgerator door and they exploded! Haha!

Rating: 10 of 10

Chicken Crescent Pockets

3 oz. cream cheese, softened

1 tbsp butter, melted

2 cups chicken

2 tbsp milk

salt & pepper to taste

1 (8 oz) can reduced-fat Pillsbury Refrigerated Crescent Dinner Rolls

3/4 cup seasoned croutons, crushed



Heat oven to 350°F. Cook chicken in skillet.

In medium bowl, combine cream cheese and 1 tablespoon softened butter; stir until smooth. Add salt, pepper, and milk. Mix well. Add this mixture into the skillet with chicken.

Separate dough into 4 rectangles (combine two crescents). Firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Gently spray tops of chicken pockets with olive oil; sprinkle with crushed croutons. Bake at 350°F for 25 to 30 minutes or until golden brown.