Crock Pot Chicken and Rice

So back to recipes and cooking new things for me, and I figured I would post a simple forget about it and eat later one! 🙂

 Ingredients:

* 4 boneless skinless chicken breasts

* 1 pkg. (8 oz.) cream cheese (let sit out to soften)

* 1 can cream of chicken soup

* 1 pkg. italian dressing seasoning (the dried kind in the packet)

* rice

Directions:

stir the cream cheese, cream of chicken, and seasoning together in the crockpot. i actually start it on low and let them sit in there for about 30 min so the cream cheese is softer to stir.  put the  chicken in and cover with the mix. cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. after the first two hours when the chicken is softer i cut it up into strips for easier eating. its that easy, and that yummy



cook the rice in a pot (or rice cooker if you’re not dumb like me and know how to use the stupid thing) and smother with chicken mixture! the italian seasoning is the secret ingredient! so yum!


cook the rice in a pot (or rice cooker if you’re not dumb like me and know how to use the stupid thing) and smother with chicken mixture! the italian seasoning is the secret ingredient! so yum!

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Breaded Chicken with Bowtie Pasta and Creamy Italian Sauce

So I havent had a chance to post a lot because of so many things going on, but here is a new recipe that I decided to try with Michael… and a few people from work. Needless to say it was a hit and is so yummy!!!

Time: 45 minutes
Yield: 6 servings
4 chicken breasts
5 Cups of Italian Breadcrumbs
1 Cup of Flour
1/2 Teaspoon Salt
1 Cup Milk
6 Tablespoons Olive Oil
1 12 oz Package Bowtie Noodles (farfalle)
Sauce:
1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 can chicken broth
1/2 Cup milk
Add the 1/2 teaspoon of salt to the 1 cup flour and mix together.
Place the flour, milk and breadcrumbs each into their own separate bowl/pan/deep dish…
Place your chicken breasts in a gallon sized Ziploc bag and seal the top pound the chicken flat with a meat tenderizer.
Cover the chicken in the flour. Be sure it gets covered on both sides.
Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer for five minutes or fridge for half an hour (Depending on how quick you want to eat) this will help the flour stick a little better.  
 Start cooking your pasta.
 Remove the chicken from the freezer and cover each piece in the milk and then immediately into the breadcrumbs, be sure both sides are covered well.
 Place pan on stove and turn on high, make sure pan is hot before you add the olive oil to the hot pan.
Carefully lay each chicken piece into the hot oil, cook over medium high heat for about 7-10 minutes, or until chicken is lightly brown, remove from pan and place on pan, lightly drizzle ½ cup of melted butter onto the chicken and place in the oven on a low broil until chicken is cooked
Into the same pan that the chicken was cooked in pour your broth, Philly Cooking Cream, Cream of Chicken, and milk. Whisk the sauce around and let it get to a medium boil. This should only take about 3 minutes.
Remove chicken from oven, and slice mixing it in with pasta and sauce.

ENJOY!!!!!!!!!!!!

When in Rome Date Night

Date Night Surprises for the Hubby!

I handed him a letter that said When in Rome… With that we watched the movie, corny, maybe but I thought sweet! To go along with the theme I made chicken marsala with garlic potatoes and green beans in a balsamic glaze.

A little wine, a couple candles and it was a super cheap and really sweet date night with my wonderful husband! Enjoy!

Chicken Marsala:

Ingredients

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

Directions

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown.

Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Garlic Mashed Potatoes:

Ingredients

4 large potatoes (peeled or not)
1/2 cup of butter
1 tablespoon of salt
1 tablespoon of pepper
1 clove of garlic
milk added depending on how creamy you want potatoes

Directions

Boil potatoes in a deep pot until they are tender. Mash by hand to make sure that as many lumps are out as you can. Add cup of butter and some milk while mashing.

Begin blending potatoes with blender, slowly adding in milk, salt and pepper to desired taste. After they have reached they desired “fluffiness” add in garlic and blend again.

Green Beans in a Balsalmic Glaze

1 tablespoon plus 2 teaspoons balsamic vinegar

1/2 teaspoon sugar

2 tablespoons olive oil

1 pound fresh green beans, trimmed

2 cloves garlic, peeled and smashed

1 shallot, cut into one-quarter-inch disks

Kosher salt and freshly ground black pepper

1/4 cup water (more if needed)

1 tablespoon unsalted butter, cut into 4 pieces

1 tablespoon sliced almonds, toasted

Combine 1 tablespoon of balsamic vinegar with sugar in a small bowl and mix well; set aside.

Turn on exhaust fan and heat a heavy 12-inch skillet or large wok over high heat for 2 minutes. When pan is hot, pour in oil and a few seconds later, add green beans, garlic and shallot. Season beans well with salt and pepper and cook, stirring often, until they brown and shrivel slightly, 3 to 4 minutes.

Reduce heat to medium-low, carefully add water (it will steam) and a few seconds later add vinegar mixture. Stir beans and cover pan, leaving lid ajar. Cook until beans are tender but still have a slight crunch, about 4 minutes. (If water evaporates before beans are done, add more, 1 tablespoon at a time.)

Stir in the remaining 2 teaspoons balsamic vinegar. Add butter and almonds and swirl pan just until butter is melted.

Season to taste with salt and pepper and serve immediately.