Cream Cheese Crock Pot Chicken

Since we had our 3rd (and final) wedding prep class with the church all afternoon today, I wanted to make something that wouldn't take much to do when we got home.  I got this recipe from a fellow Knottie's food blog and have been wanting to try it.  We really liked it and are already thinking of things to add to it for the next time!

3 - 4 boneless chicken breasts (un-thawed or frozen, I used frozen and it worked great)

4 Tbsp. butter

1 packet dry Italian dressing mix

1 small onion, chopped

1 garlic clove, chopped

1 can cream of chicken soup (we used the Healthy Request kind)

8 0z. cream cheese (I used Neufchatel, less fat, same cream cheese taste we all know and love)

1/2 cup chicken broth

Place the chicken breasts on the bottom of the crock pot, sprinkle the packet of dressing mix on top of the chicken.  Melt 2 Tbsp. of butter and drizzle over the dressing covered chicken.  Set the Crock Pot on low and cook for 4-6 hours.

About an hour before you want to eat, melt the remaining 2 Tbsp. in a large pan and saute the chopped onion and garlic.  Add the remaining ingredients (cream of chicken soup, cream cheese and chicken broth).  Stir until smooth.

Add the mixture to the crock pot and cook for an additional hour.  We had it with egg noodles...rice would probably be good as well!  Enjoy!

Chicken Broccoli Stuffing Casserole

This recipe came from a Knottie friend TizzyLish. It was super easy and yummy! Next time, I might cut it in half so it doesn't make so much, but I am sure we will enjoy the leftovers!

2 chicken breasts, cooked
1 bunch of fresh broccoli, cooked
1 box Stove Top Sage Stuffing
3 cans cream of chicken soup
Shredded Cheddar Cheese

To cook the chicken breasts, I just boiled them until they were done. I did the same with the broccoli. I am sure you could use frozen broccoli and prepare it as directed on the package...but I decided to make things a little harder on myself and do it the old fashioned way!

Prepare the stuffing as directed on the package.

Preheat oven to 350.

Mix together the cooked chicken breasts (I kind of cubed them), broccoli and cream of chicken soup. Place the soup mixture in the bottom of a 9x13 dish. Spread the prepared stuffing over the top of the soup mixture and then sprinkle cheese as desired on the top (I used a mixture of cheddar and mozzarella...it was yummy).

Bake until the soup mixture starts to bubble (around 30 minutes or so) and enjoy!

Crock Pot White Chicken Chili

I love anything I can use a crock pot for. It is my new favorite kitchen gadget! Since the weather has turned colder, I have been craving soup and chili, so I made some super easy chili this weekend that turned out yummy!

1 1/2 pound boneless chicken breasts
2 15.8 oz. cans Northern Beans (drain 1 can, leave the liquid in the other)
1 15.5 oz. can white hominey, drained
1 packed reduced sodium taco seasoning
1 4.5 oz. can chopped green chilies
1 can reduced sodium cream of mushroom soup

Optional
Sour cream
chopped green onions

Place chicken in the bottom of the crock pot. Add the beans, hominey, taco seasoning, chilies and cream of mushroom soup. Mix together and cover. Cook on low for 8-10 hours. Top with sour cream and chopped green onions if you choose.

Cheesy Chicken Enchiladas

I found this recipe in a cookbook my future mother-in-law gave me for Christmas and thought I would give it a try. It was super easy, fast and yummy!

2 cups shredded cooked chicken breasts (I threw 2 frozen breasts into the crock pot with a can of salsa verde diluted with one cup of water and some various spices on low for 6 hours and it worked like a charm)
1 10 oz. can of red enchilada sauce
1 1/2 cups shredded Cheddar or Mexican blend cheese
6 6" corn tortillas
Shredded lettuce (optional)
Chopped tomato (optional)
Sour cream (optional)

Preheat oven to 400 degrees. Tightly wrap the corn tortillas in foil and cook in the oven for around 8 minutes, until they are warm.

In the meantime, place shredded chicken in a bowl and mix in half of the can of enchilada sauce and half of the amount of cheese.

Place about a 1/3 of the mixture in the tortillas and roll up. Place them seam side down in a 2 quart baking dish. Cover with the remaining enchilada sauce and cheese.

Bake for 15 minutes. If you choose, top with shredded lettuce, tomato and sour cream. Enjoy!

Parmesan Encrusted Chicken

Another recipe I scammed from the Barefoot Contessa. It was so easy, quick and yummy I had to share! I was amazed at how juicy and tender the chicken stayed.

Like everything she does, the recipe is way too much for just 2 people, so I cut it in half. But here is the original.

4-6 boneless, skinless chicken breasts

1 cup all purpose flour

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 eggs

1 tablespoon of water

1 1/4 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan, plus a little extra for serving

Unsalted butter

Olive oil

Pound the chicken breasts until they are 1/4" thick with either a meat mallet or rolling pin (I used a wrench, since we don't have all our fancy tools yet!). I placed in-between sheets of wax paper before pounding and it worked like a charm.

Combine the flour, salt and pepper on a plate. On a second plate, beat the eggs with the water. On a 3rd plate, combine the bread crumbs and 1/2 cup of Parmesan cheese.

Coat the chicken breasts with the flour mixture on both sides, then dip both sides in the egg and then dredge both sides in the bread crumb mixture, pressing lightly.

Heat 1 Tbsp. of butter and 1 Tbsp. of olive oil in a large saute pan and cook 2-3 chicken breasts on medium-low heat for 2-3 minutes on each side until cooked through. If cooking more chicken, add more butter and oil and repeat the cooking directions. I cooked each side for around 4 minutes over medium-high heat and it was definitely cooked through and I am paranoid about cooking chicken!