Italian Crock Pot Chicken

Italian Crock Pot Chicken


4 lbs boneless, skinless chicken breasts
Mushrooms (if desired)
1-2 jars pasta sauce
2 tsp Italian seasoning
Penne pasta


Place chicken in crock pot. Mix Italian seasoning and pasta sauce. Cover chicken with sauce. Add mushrooms on top of chicken. Cook 6-8 hours on low. Shred chicken and serve with cooked penne pasta. Shredded chicken mixture can be frozen. Option - sliced olives can be added to the chicken mixture after cooking.

Shoyu Crock Pot Chicken

Shoyu Crock Pot Chicken


4 lbs boneless, skinless chicken breasts
½ cup water
½ cup brown sugar
1 cup soy sauce
1 tsp minced garlic
4 tsp ground ginger or ½ tsp fresh grated ginger root
Cooked rice and / or Stir-fry vegetables

Place chicken in crock pot. Mix remaining ingredients well. Cover chicken with sauce. Cook on low for 6-8 hours. Shred chicken and serve with rice and / or stir-fry vegetables. Shredded chicken can be frozen.

Easy Chicken Pot Pie

Easy Chicken Pot Pie


2 cups frozen vegetables
1 cup cubed cooked chicken
1 can condensed cream of chicken soup
1 cup Bisquick mix
½ cup milk
1 egg


Heat oven to 400. In ungreased 9 inch pie plate, stir vegetables, chicken, and soup. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until crust is golden brown.

9 x 13 recipe: double filling recipe and top with Bisquick mixture.
Soup mixture freezes well and topping can be added at time of baking.

Beef Taco Bake

Beef Taco Bake



1 lb lean ground beef
1 can condensed tomato soup
1 cup salsa
½ cup milk
6 flour tortillas, torn into 1" pieces
1 cup shredded cheese

Preheat oven to 400. Cook beef until well browned, stirring often. Drain fat. Mix the soup, salsa, milk, and tortillas and ½ the cheese together in a large bowl. Add ground beef. Place mixture in a 2 quart baking dish. Cover. Bake for 30 minutes or until mixture is hot and bubbling. Sprinkle with remaining cheese. Double recipe for a 9 x 13 pan.

Serves - 4

Confetti Taco Chili

Confetti Taco Chili



3 lbs lean ground beef
2 cups chopped onions
2 pkg taco seasonings
4 (15.5 oz) cans tomatoes w/ green chiles
2 (15 oz) cans tomato sauce
1 lb package frozen corn
4 (15.5 oz) cans black beans
1 tbsp cumin

Mix ingredients in large pot. Stir well. Simmer until heated through out.

Top with shredded cheese and/or corn chips if desired.

Serves - 16

South of the Border Chicken

South of the Border Chicken


4 cans cream of chicken soup
3 ½ cups milk
4 cups chopped cooked chicken
2 cups salsa
2 onions finely chopped
4 cups grated cheddar cheese
24 corn tortillas torn into 1 inch pieces


Combine milk and soup in large bowl. Add chicken, salsa, onions, and 3 cups cheese. Layer tortilla pieces, then chicken mixture into 2 - 9 x 13 pans. Sprinkle remaining cheese over the top. Cover and freeze. Thaw and bake at 350 for 45 minutes or until bubbly.

Chicken Rice Casserole

Chicken Rice Casserole



3 cups rice
4 cups chopped cooked chicken
2 small chopped onions
1 cup chopped celery
2 cups grated cheddar cheese
4 cans cream of chicken soup
1 soup can of milk
Salt & pepper to taste


Mix all ingredients together and put in 2 - 9x13 casserole dishes. Cover and freeze. Thaw and then cook at 350 for 45 minutes or until hot throughout.

Orange-Glaze Chicken


4 boneless, skinless chicken breast, halves
1/4 cup orange marmalade, divided
1 envelope crispy coating mix
1/4 cup Italian dressing
6 cups baby spinach leaves
1 medium orange, cut into thin slices

Preheat oven to 400. Spread chicken breasts with 2 tbsp of the marmalade. Empty coating mix into shallow dish. Add chicken, turn to evenly coat both sides. Place chicken in 9 x 13 baking dish. Bake 25 minutes or until chicken is cooked through. Mix dressing with remaining marmalade. Add to spinach, toss to coat. Place evenly on 4 serving plates. Place 1 chicken breast, sliced on top of each plate and add orange slices, if desired.

Serves - 4

Golden Chicken & Autumn Vegetables

Golden Chicken & Autumn Vegetables


1 tbsp oil
4 boneless, skinless chicken breasts
1 cup chicken broth
1 tbsp minced garlic
½ tsp dried rosemary leaves
½ tsp dried thyme leaves
2 large sweet potatoes, cut into ½ pieces
2 cups fresh green beans

Heat oil in 12" skillet over medium-high heat. Add chicken and cook 10 minutes or until browned. Remove chicken. Increase heat to high. Stir in broth, garlic, rosemary, thyme, potatoes, and green beans. Heat to boil cook 5 minutes. Return chicken to skillet and reduce heat to low. Cover and cook 12 minutes or until chicken is cooked and potatoes are tender.

OPTION: If you cook the meal in two pans it will cut your cook time in half. My family loves this recipe with butternut squash, Yukon gold potatoes, and green beans. Serves - 4

Bruschetta Chicken Bake

Bruschetta Chicken Bake


1 can (14.5 oz) diced tomatoes, undrained
2 cloves garlic, minced
1 pkg Chicken stuffing mix
1 ½ lbs boneless, skinless chicken breast, cubed
1 tsp dried basil leaves
1 cup shredded mozzarella cheese
½ cup water

Preheat oven to 400. Place tomatoes with liquid in large bowl. Add garlic and stuffing mix and ½ cup water; stir until stuffing mix is moistened. Set aside. Place chicken in 9 x 13 baking dish, sprinkle with basil and 3/4 cup of cheese. Top with stuff mixture. Bake for 30 minutes or until chicken is cooked through. Top with remaining cheese.

Serves - 6

Lime Tortilla Chicken

Lime Tortilla Chicken

1 cup finely crushed tortilla chips
2 tbs vegetable oil
2 tbs lime juice
2 tbs fresh cilantro
6 boneless, skinless chicken breasts
1 tbs honey
1 can (14.5 oz) Mexican stewed tomatoes
¼ tsp chili powder
¼ tsp garlic powder
1 cup grated jack cheese

Preheat oven to 350 °F. Place finely crushed tortilla chips on plate. Combine oil, lime juice and honey in shallow bowl. Dip chicken breasts in oil mixture, then press in chips. Place in a greased jelly roll pan with sides. Bake for 25 min. or until chicken is cooked through. While chicken bakes, puree tomatoes, cilantro, chili powder and garlic powder together in food processor or blender to make sauce. Remove chicken from oven and spread evenly with sauce. Sprinkle with cheese. Continue baking until cheese melts, about 5-8 minutes. Serves 6.

This recipe can be made as a casserole. Just cube the chicken and marinate in the lime mixture then add the tortilla chips.  (Special thanks to Jen for this fabulous recipe. My family loves it!)

Granny's Tamale Pie

Granny's Tamale Pie - Mamie Fox

(This is a recipe that was my Great Grandmother's and was passed down to me from my mom and grandma.)

Filling:

• 1 1/2 lbs ground beef
• 1 1/2 tbs chili powder
• 1 cup onion, chopped
• 1/4 tsp pepper
• 1 clove garlic, pressed or minced
• 1 can (15 oz) whole kernel corn
• 1/2 cup green pepper, chopped
• 1/2 cup corn meal
• 2 1/2 cups canned tomatoes
• 1 cup sliced olives
• 1 tbs salt
• 1 cup water

Brown Meat. Add onion, garlic, and green pepper. Cook until wilted. Add tomatoes, corn, salt, and chili powder. Simmer 5 min. Mix corn meal and water, then add to meat. Simmer 10 min. Add olives and pepper. Pour into casserole pan and cover with topping.

Topping:

• 1 1/2 cups milk
• 1/2 cup cornmeal
• 1 tsp salt
• 1 cup cheese, grated
• 2 tbs butter
• 2 eggs, beaten

Heat milk, salt and butter. Stir in cornmeal. Cook and stir until thick. Remove from heat. Add cheese and beaten eggs. Pour over the top of meat mixture.

Bake at 375 for 20 minutes or until topping is golden brown. Casserole can be made ahead and frozen. Add topping when you bake.