Slow Cooker Chicken and Dumplings

Ingredients

• 4 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely diced
• 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Link: http://allrecipes.com/Recipe/Slow-Cooker-Chicken-and-Dumplings/Detail.aspx

[from Nicole]

I used 1 cup chicken broth rather than water, and a 16 oz package of biscuits rather than 2x10 oz. I also added some extra spices (cream of chicken w/herbs soup instead, parsley and curry). The kids ate it up! I tried adding some frozen peas too, but they didn't turn out great.

Three Cheese Chicken Penne Florentine

This is one of my favorites.  It might seem a little complicated, but if you do some prep work ahead of time, it's not bad.  I usually just buy a rotisserie chicken instead of cooking my own.  I also usually add extra spinach, and sometimes I skip the red bell pepper.  You can assemble it and freeze it too.

Three Cheese Chicken Penne Florentine (from Cooking Light magazine)

• 1  teaspoon  olive oil
• Cooking spray
• 3  cups  thinly sliced mushrooms
• 1  cup  chopped onion
• 1  cup  chopped red bell pepper
• 3  cups  chopped fresh spinach
• 1  tablespoon  chopped fresh oregano
• 1/4  teaspoon  freshly ground black pepper
• 1  (16-ounce) carton 2% low-fat cottage cheese
• 4  cups  hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
• 2  cups  shredded roasted skinless, boneless chicken breast
• 1  cup  (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese, divided
• 1/2  cup  2% reduced-fat milk
• 1  (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

[from Jaime]

Chicken Broccoli Casserole

This is from Cooking Light but I make it with whatever version I have light or full fat. I serve it over rice with a side salad... it's sooo good!

For crisper broccoli, remove it from the boiling water after three minutes.

Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 3  quarts water
• 1  (12-ounce) package broccoli florets
• 4  (6-ounce) skinless, boneless chicken breast halves
• 1  (12-ounce) can evaporated fat-free milk
• 1/4  cup  all-purpose flour (about 1 ounce)
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• Dash of nutmeg
• 1  cup  fat-free mayonnaise
• 1/2  cup  fat-free sour cream
• 1/4  cup  dry sherry
• 1  teaspoon  Worcestershire sauce
• 1  (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
• 1  cup  (4 ounces) grated fresh Parmesan cheese, divided
• Cooking spray

Preparation

Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

[from cb0527 ]

Broccoli Casserole

Broccoli Casserole

You'll need 2 pkgs frozen chopped broccoli, 1/2 cup grated sharp cheese, 1/2 cup mayo, salt & pepper, 1 can mushroom soup, 1 egg well beaten, 1 tablespoon chopped onion (I use more), 1/2 cup crushed Ritz crackers, bacon bits

Directions:

Cook broccoli until done then drain.  Combine all ingredients (except crackers & bacon bits) then combine w/ broccoli.  Put in greased dish and bake 20 mins at 400 degrees.  Add crumbs and bacon bits on top and brown.

[from CB]

Delicious Chicken Casserole:

The first is from allrecipes.com and is called

Delicious Chicken Casserole:

You'll need 4-6 chicken breasts, 2 stalks celery, salt & pepper, 1 cup cooked rice, 6 ounces sour cream, 2 cans condensed cream of chicken soup, 1/4 teaspoon celery salt, 1/8 teaspoon onion powder, 1/4 teaspoon garlic powder, 2 cups crushed Ritz crackers, 1/2 cup melted butter.

Directions:

Boil chicken, celery, salt and pepper (to taste), and enough water to cover.  Cover, reduce heat, & simmer 35 mins.  Drain but save 1 cup of the liquid broth first.  Cut or shred chicken into bite sized pieces.

Stir together sour cream, soup, broth, celery salt, onion powder, garlic powder, and salt & pepper to taste.  Mix in cooked rice and chicken.  Place in 9x13 casserole.  In a ziploc bag shake together crushed crackers and melted butter then sprinkle on top of casserole.

Bake at 350 degrees for 30 to 35 minutes.

[from CB}

Chicken Tortilla Casserole

This was favorite meal as a kid, and it's always been a big hit when I serve it too.   It sounds like a Mexican casserole, but once it's finished, it really just tastes like cheesy chicken yumminess.  It doesn't have Mexican spices, so it might be good for picky little eaters. I haven't tried it with E yet.  

Chicken Tortilla Casserole

  

2-3 lbs cooked, chopped chiken

1 cup chicken broth

8 oz. sour cream

10 flour tortillas (small size)          

2 cans cream of chicken soup

¼ cup chopped onion

4 cups cheddar cheese

-Combine chicken, onion, soup, and broth in a pot.

-Add salt and pepper.

-Cook until boiling.

-Remove from heat, and add sour cream.

-Fill tortillas with mixture from pot, sprinkle with cheese.  Roll up and place in a 9 x 13 baking dish (cover bottom with filled and rolled tortillas).

-Pour remaining mixture over rolled tortillas.

-Sprinkle remaining cheese on top.

-Bake at 350 degrees for 30-40 minutes.

-Let stand for 5 minutes before serving.

[from Amanda]

ENCHILADA CASSEROLE

Here's my mom's enchilda casserole recipe that we LOVE.  Oh how I wish DH like Mexican food so I could cook this at home.

ENCHILADA CASSEROLE

INGREDIENTS
1.5 lbs ground beef
1/2 medium onion (diced)
1 green bell pepper (diced)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mild enchilada sauce
1/2 can diced rotel tomatoes
1 c. grated cheddar cheese
Corn tortillas

DIRECTIONS:
1.  Brown meat, onions, bell peppers and drain
2.  Add canned ingredients and cook until bubbles
3.  Line bottom of 9x12" dish with tortillas (torn into quarters)
4.  Pour 1/2 mixture over tortillas
5. Layer tortillas and mixture until gone
6.  Top with grated cheese
7.  Cook 20-30 minutes at 350 degrees

**I recently discovered this could be made even easier my layering the bottom with premade taquitos and then adding all the rest on top.  Not quite as good but good enough if time calls for the change. You don't have to brown the meat and you wouldn't need to have all the layers.

[from Becca]

White Chili

Here is a white chili recipe I recently found.  I do this in the crock pot but you can do it stove top too.

1.5 lb chicken breast

1 can white corn or frozen corn (I have used both)

1 can chick broth

1 can cream of chicken soup

2 cans northern bean rinsed and drained (you can also use dried if you soak them first)

taco seasoning packet**

Sour cream, cheese, green onions chopped

Dump everything in crockpot except sour cream, cheese and green onions.  Cook on low 8-10 hours.  An hour before serving take chicken out and shred.  Serve with toppings.

**I made my own taco seasoning:

1 tbsp chili powder

2 tsp onion powder

1 tsp each: cumin, garlic powder, paprika, oregano and sugar

1/2 tsp salt 

[from Molly]

Chicken Casserole

Ok, I am so not into canned items but I will admit, this is SUCH a YUMMY casserole! I'll post it on the blog, too! It makes a lot--about two casserole dishes full--and freezes well.

Chicken Casserole

4-6 boneless, skinless chicken breasts (cooked and shredded)
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar of any salsa (regular brands like Ortega with green chilis work well)
2-3 cups grated cheddar (I like sharp)
1 package corn tortillas (cut into strips)
1 soup can of milk

Spray a casserole dish (or dishes) with cooking spray.  In a blender, mix soups, milk and about 2/3 jar of salsa. Layer casserole dish:

-    One layer tortilla strips
-    Chicken
-    Sauce
-    Cheese

Top with more cheese. Freeze or bake at 375 for about 50 minutes. YUMMY!


[from Casey]

Chicken and Rice

This is such a great idea. Everything sounds yummy.




We are going to have Chicken and Rice.



1 pkg of chicken breasts, cut into tenders



1 can of cream of chicken soup



1 8-oz package of mozzarella cheese



cooked rice



In a greased 9x13 baking dish, add chicken, cream of chicken soup, 1 soup can of water and salt and pepper. Mix as well as you can. Add cheese on top. Bake at 350 until cheese has browned. Serve over rice.



I usually have some sort of vegetable as well. It is yummy, and very easy.

[from Holly]

Chicken Stroganoff

Tonight we had an easy crockpot meal. I love easy. :)




We call it chicken stroganoff


1 can cream of mushroom soup
1/4 cup red wine, white wine or cooking sherry
1 1/2 lbs chicken (I usually use chicken thighs)


Mix cream of mushroom soup with wine in the crock pot. Add chicken. Coer and cook on low for 6 - 8 hours/high for 3 - 4 hours. W/ 30 minutes left, mix 1 cup sour cream with 1/4 cup flour and add to the chicken. If you're cooking on high, turn to low as sometimes the sour cream may curdle.

I also add mushrooms.

Serve over egg noodles with a veggie or salad.

[from Amie]

Hawaiian Haystacks

Tonight, I am making Hawaiian Haystacks. Raegan, you might not like this because it is in the slow cooker and has cream of chicken soup :)



*10-12 chicken tenders (I usually have chicken breast, so I use 2-3 chicken breasts)

*1 cup chicken broth (I always use the whole can)

*2 cans cream of chicken soup, condensed

*1 can (12 oz) evaporated milk



Grease slow cooker. Add chicken. Combine remaining ingredients and pour over chicken. Cover and cook on high 3-4 hours or low 6-8 hours.



Serve over rice and with a variety of toppings. Ideas are cheese, tomatoes, olives, celery, peas, pineapples, shredded coconut, raisins, Chinese noodles, green peppers, green onions...whatever you like.

By the way, fresh pineapple is amazingly good with this.

 
[from Valerie]

Aunt Cindy’s Cheesy Potatoes

Total Time: 35 min
Cook Time: about 45 min


Ingredients:

• 1 pint sour cream
• 2 C shredded cheddar cheese
• ½ C margarine
• 1 can cream of chicken soup
• ½ C onion, chopped
• 1 t salt
• ½ t pepper
• 32 oz. bag of southern style hash browns, thawed
• 2 C corn flakes, crushed
• 1/2 C margarine, melted

Directions:

Over medium-low heat mix and melt together first 7 ingredients (sour cream to pepper)

Arrange thawed hash browns in 9x13 dish.

Pour melted mixture from #1 over hash browns and mix until coated.

Top with corn flakes and ½ C melted butter.

Cover with foil and bake at 350° for 25-30 min.

6. Uncover and bake for 15-20 min or until bubbling in center.
 
[from lubbersfam]

B's Yummy Dish

I made this last night. It's so simple but so yummy!



1 16 oz box of Angel Hair Pasta

2 cups chicken breast cut up

1 can cream of chicken soup

1 1/2 cups chicken broth

3/4 cup mayo

4 tbsp lemon juice

2 cups shredded mozz cheese



Steps

1. cook chicken, cut up

2. cook pasta

3. In BIG bowl, whisk in cream of chicken soup, chicken broth, mayo, lemon juice. Then add in cheese, chicken, and pasta.

4. put it in a clean 9x13 pan, sprinkle top with parm cheese

5. cook 30 minutes at 350 degrees



It makes allot, so enjoy!!!

[from "B"]

Breakfast Casserole

Here is another Breakfast Casserole meal:




2 1/2 cups frozen hashbrowns (drain on paper towel)

2 cups shredded cheese

2 cups sausage, bacon, or ham, chopped

1 can cream of mushroom soup

4 eggs (beaten)

3/4 tsp dry mustard

2 1/2 cups milk



Place hashbrowns in the bottom of a 9x12 baking dish. Top with cheese. Combine soup, eggs, mustard, and milk. Pour over top. Bake at 350 for one hour.

[from Valerie]

Hashbrown Casserole

1 bag frozen hashbrown potatoes, thawed
1/2 stick butter, melted
16 oz. sour cream (lite or fat free)
1 can cream of chicken soup

1-2 cups shredded cheese
1/3 cup diced onion
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlicpowder

Topping: 1/2 stick melted butter & 2 cups crushed corn flakes or Crispix



*Pour your potatoes into a large bowl and toss with t he butter. Add the sour cream, soup, and seasonings and stir well. Add the onion and cheese and fold.

*Pour into a greased casserole dish. Mix the butter and ceral together well and cover the potatoes mix. Cover with foil.

*Bake in a 350 degree preheated oven for 30 minutes. Uncover and bake another 25-30 minutes. Remove from oven and let stand for 5 minutes before serving.


***This could easily be turned into a one dish meal by adding in diced chicken and your choice of veggie.

[from Doodiebug30]

Curried Chicken Casserole

Curried Chicken Casserole



3 cups cooked white rice
2 pkg. frozen chopped broccoli (10 oz. each), thawed

2 large chicken breasts, cut up & cooked

2 cans Soup (1 cream of mush. & 1 cream of Chicken)

¾ cup mayo

¾ cup milk

1 tbs lemon juice

2-3 tsp curry powder (2 makes it spicy but not hot)




*Heat oven to 350. Coat a 12 x 8 baking dish with cooking spray.
*Layer the cooked rice, about ¾ of the broccoli and the chicken in pan. (Season the chicken while cooking)
*In a large bowl, mix the soups, milk, mayo, lemon juice and curry powder together. Spread the sauce evenly over the top; sprinkle remaining broccoli over the top.
*Bake 30 minutes covered with foil. Uncover and bake another 15.

[from Doodiebug30]

Chicken, Broccoli with Rice

Chicken, Broccoli with Rice



4 skinless, boneless chicken breasts
1 can Cream of chicken soup
1 ½ cups water

¼ tsp paprika

¼ tsp black pepper

1 ½ cups instant rice

2 cups broccoli florets (fresh or thawed)



*Cook chicken until well browned. Remove from skillet. Slice into thin strips.
*Stir soup, water & spices into skillet. Heat to a boil.
*Stir in rice and broccoli. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika dn pepper. Cover and cook 5 minutes, or rice is tender and chicken is cooked through.

[from doodiebug30]

Potato Cheese Soup

This is very easy but good and warms your body.

• 4 large potatoes, cubed (I usually just use as many as I want to)
• 1 large onion, diced
• 1 quart water (I just add enough to cover potatoes)

Simmer potatoes and onions in water until tender. While that is cooking...

Rue:

• 4 T butter
• 3 T flour
• 1/2 cup milk

1. Melt butter in skillet.
2. Add flour and heat slowly until it bubbles.
3. Stir in milk and continue cooking and stirring until thickened.
4. Stir into potoato mixture and bring slowly to a boil.
5. Add 1 cup shredded cheese (I usually add more). Be sure your water is boiling first so cheese will melt well.
6. Simmer until thickened. Season with salt and pepper. I like to add some basil.

*note that you want to add rue when potatoes have some give but not when they are as soft as you ultimately want them since you will be cooking after you add the rue.

[from Valerie]

Tavia's White Chicken Chili

Tavia's White Chicken Chili


Ingredients

•1 lb chicken, canned or fresh (shredded, cooked or cubed)

•1 medium onion, chopped (steam in water until translucent)

•1 (16 oz) can chicken broth

•1 (16 oz) can cream of chicken soup

•1 small can chopped green chilies

•1 cup water or more, depending on consistency

•1 can (11 oz) green giant brand mexi-corn

•2 (16 oz) cans of great northern beans

•1 1/2 tsp garlic powder or fresh garlic

•1/2-1 tsp ground cumin

•1 tsp oregano

•1/2 tsp pepper

•1/4 tsp cayenne pepper

•------------------------

•1/2 cup whipping cream or evaporated milk

•1 cup sour cream

•cheese

•tortilla chips

Mix first group of ingredients together and heat through. Just before serving add the whipping cream and sour cream. Top with cheese and tortilla chips.

[from Rachel]