Creamy Parmesan One Pot Chicken and Rice

We love chicken and rice and this is by far my favorite chicken and rice recipe.  It’s very easy to make and it all goes into one pot (I used my iron skillet).  

This went over really well with the kids, they ate huge portions and are already talking about who is going to get the last scoop for lunch tomorrow! 

Give it a try, you won’t be disappointed! 

Click here for the recipe!

 

Creamy Parmesan One Pot Chicken and Rice

Sweet and Sour Chicken

I had green and red peppers, and even a fresh pineapple that need to be eaten, so I tweaked our menu a bit and decided to make sweet and sour chicken with white rice and egg rolls.  The egg rolls were some I had previously made, froze and then reheated tonight.  The dish I made was adapted from a recipe I found on Food Network.  The picture they posted showed a typical red sauce that you normally find at an Asian restaurant, but the sauce that I ended up with was nothing like that at all.  However, it was very delicious and had such a good flavor.  I hope you enjoy as much as we did!

Sweet and Sour Chicken

*note: As written, this recipe Serves 2-4.  If you have a large family like I do, you will need to double!
PRINTER FRIENDLY VERSION
Ingredients:

• 2 tablespoons vegetable oil
• 2 boneless chicken breasts cut into chunks 
• Salt and pepper
• 1 tsp ground ginger
• 1/2 cup chopped red pepper
• 1/2 cup chopped onion
• 4 teaspoons cornstarch, mixed with 4 teaspoons water
• 1 cup pineapple cut into chunks with 1/2 cup reserved juice
• 3 tablespoons light brown sugar
• 3 tablespoons rice wine vinegar
• 1/4 cup chicken stock
• 1/2 cup chopped green pepper

How to make it!

In a large non-stick skillet, heat oil over medium high heat. Season chicken with salt, pepper and ginger and add to pan. Brown chicken and remove to plate.  Next add the onion, red and green peppers and cook for 1 minute.  Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer.  Simmer until sauce begins to reduce.  Stir in cornstarch mixture and bring the liquid to a simmer.  Stir in chicken and cook for an additional 5 minutes. Serve over white rice with a side of egg rolls and enjoy!

Sauteing veggies and pineapple

A delicious dinner !

Sweet and Sour Chicken

CrockPot Chicken Tortilla Soup

My favorite soup of all time is Chicken tortilla soup.  This particular recipe was derived from Miller's Musings and I was so excited to find it.  I have tried it at many different places, but in my opinion the kind you make at home is simply the best.  This soup is absolutely amazing and the fact that it is cooked in a CrockPot makes it even more yummy!  


The Ingredients:
2 chicken boneless skinless chicken breasts
2 cans Ro-Tel 
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn
1 onion, chopped
2 cans low-sodium chicken broth
1-2 cups of water
1 package of Grill Mates Mojito Lime Marinade
shredded cheddar or mozzarella cheese
tortilla chips

MAKING IT:
Put chopped onion, beans, rotel, corn, chicken broth, water, and Mojito Lime spices in CrockPot and stir to mix. Put chicken on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 6-7 hours or low 8-9 hours. Before serving remove the chicken from soup and shred, if needed.  Return chicken to the slow cooker and stir to combine.

To serve put a few tortilla chips in the bottom of a bowl, topped with some shredded cheddar cheese, spoon some soup over the tortilla chips, and top with additional shredded cheddar cheese if desired.  Absolutely delicious! 

Enjoy!

CrockPot Chicken Tortilla Soup

Chicken Pot Pie

With winter in full force here in Wyoming, what better pie to warm up with than a good old fashion homemade Chicken Pot Pie!  My family was thrilled when they realized I had this bubbly dish of yumminess baking in the oven.  Definitely some good comfort food for these cold winter days!

PRINTABLE VERSION
What you need:
2 pie crusts (I use Pillsbury refrigerated crusts, two come in a pkg)
2 boneless skinless chicken breasts
2 small to medium Russet potatoes
2 carrots
1/2 can peas
1 can cream of chicken soup
1 stalk of celery
1/4 cups of milk
salt and pepper to taste

How to make it:
1.  Preheat oven to 425.
2.  Prepare crusts according to directions.
2.  Put chicken in a pot of boiling water and boil for about 10 minutes.  In the mean time, peel your carrots and potatoes (I leave the skin on my potatoes) and cut up, along with the stalk of celery and add to the boiling chicken.  Boil for another 5-7 minutes until veggies are slightly tender.
3.  Remove the boiling pot from heat and drain.  Remove the chicken and cut up into pieces.
4.  Mix together the chicken, carrots, potatoes, celery, peas, chicken soup, milk, salt and pepper.
5.  After mixture is combined, place in the prepared pie plate.  Place second pie crust on top and pinch edges together.
6.  Cut slits in the top of the crust.
7.  Cook for 30-40 minutes or until crust is golden brown and mixture is bubbly.

*You may want to cover your crust edges the last 15-20 minutes of baking to avoid burnt edges!

Mixture combined and placed in pie plate with bottom crust

Add top crust, pinch edges together and cut slits in top crust

 Bake, Slice and Dig In!

just a little glimpse of our town today after a whole bunch of this white stuff got dumped on us during the night!  A little winter wonderland in Wyoming this weekend!

Chicken Pot Pie

Slow Cooker Chicken Dressing

Who would have thought that you could make dressing in the slow cooker?

But you can, and it is Ridiculously Delicious!!

**I have a personal note on my recipe to cut the liquids in half.  I start off with one can of soup and one can of broth and then add the remaining cans as needed depending on the consistency that I desire.  I also make two pans of cornbread instead of one just in case I need it, as I am cooking for six people.  Any leftover cornbread I have, I serve with the meal.

PRINTABLE VERSION
Ingredients:

5 skinless, boneless chicken breast halves

1 (9 x 9) pan cornbread, cooled and crumbled

8 slices day-old bread, torn into small pieces

4 eggs, beaten

1 onion, chopped

2 stalks of celery, chopped

1 teaspoon, salt

1 teaspoon ground black pepper

2 teaspoons dried sage

2 (14.5 ounce) cans chicken broth

2 (10.75 ounce) cans condensed cream of chicken soup

2 tablespoons margarine

Directions:

1.  Place chicken in a pot with water to cover, and bring to a boil over medium heat.  Boil 20 minutes, or until cooked through.  Cool, and cut into pieces

2.  In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt and pepper, sage, chicken broth, and chicken soup.  Stir until well blended.  Dot with margarine.

3.  Before placing the lid on the slow cooker, lay a paper towel over the opening of the pot and then place the lid.  This will keep moisture from dripping down off the lid into the dressing and making it soggy.

4.  Cook on Low for 3 to 4 hours.  Remove lid, and fluff with fork.  Let rest 15 minutes before serving.

Fabulous dinner for the family.

Enjoy!

Slow Cooker Chicken Dressing

Baked Slow Cooker Chicken

The Must Haves:
1 (2-3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
injectable liquid marinade (optional)

The How To:
1.  Wad three pieces of aluminum foil into 3 to 4 inch balls and place them in the bottom of the slow cooker.
2.  Rinse the chicken, inside and out, under cold running water.   Pat dry with paper towels.  Season the chicken with salt, pepper and paprika.  If desired, inject the bird with liquid marinade. 
3.  Place bird in a baking dish and brown on Low broil before putting into the slow cooker.  (Be careful not to burn.) 
4.  After bird is browned place it in the slow cooker on top of the crumbled aluminum foil.
5.  Cook on high for 4 hours or until the chicken is no longer pink and the juices run clear.


** I added some additional spices to my salt, pepper, paprika rub to add more flavor to the bird and I also basted the bird throughout the cooking process.  Very yummy, cheap and easy!

Enjoy!

Baked Slow Cooker Chicken

Tex-Mex Chicken

what it takes:

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix
2 Tbsp. flour
1 each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups Thick 'N Chunky salsa
1 cup mexican style shredded Four Cheese

how to make it:

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
STIR just before serving; top with shredded cheese.

this is a very healthy, very tasty meal.  i also serve this over white instant rice.  very easy to throw together sunday morning before church and your sunday afternoon lunch dilemma is solved.

Enjoy!   

Tex-Mex Chicken