Another fabulous meal made in the crockpot! Love the tangy flavor!
DeDe Smith
The name says it all - great delicious flavor!
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Ingredients
- 4 boneless, skinless chicken breasts
- Juice of 2 lemons
- 1/2 cup cider vinegar
- 2 tbsp mustard
- 1 cup water
- 3 tablespoons brown sugar
- 2 tsp salt
- 2 tsp pepper
- 2 cups ketchup
- 1/2 cup Worcestershire sauce
- 1 chopped onion
- 1 cube of butter
- 4 cups chicken broth
- 3 cups cooked rice
Instructions
Mix the sauce all together in crockpot. Add the chicken. Cook on low for 6-8 hours. Use 2 forks and shred your chicken right in crockpot. Serve over rice.
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On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
Recipe Thursday | Crockpot Chicken Haystacks
There are lots of versions of “Haystacks.” Many of them include a more polynesian feel with pineapple. But I prefer this more homestyle version!
DeDe Smith
A tummy-warming crockpot meal that is perfect for fall and winter nights!
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Ingredients
- 8 oz Cream Cheese
- 2 cans cream of chicken soup
- 1 can cream of mushroom soup
- 16 oz sour cream
- 2 tsp lemon juice
- 2 packages of dry Italian Dressing mix
- 2-3 boneless, skinless chicken breasts
- 3-4 cups rice
- 3 cups grated cheese
- chow mein noodles, the crunchy kind
Instructions
Mix cream cheese, cream soups, lemon juice, dressing mix and chicken in the crockpot. Cook on high for 3-4 hours. Shred chicken. Serve over the top of rice, top with cheese and chow mein noodles.
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______________________________
On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
Recipe Thursday | Chicken Pillows
This is a hit at our house – a creamy, comforty dish that warms you right up and makes you eat way too much!
DeDe Smith
Creamy comfort for your tummy!
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Ingredients
- 12 refrigerated crescent rolls
- 1 can cream of chicken soup
- 1 cup cheddar cheese, grated
- 1/2 cup heavy whipping cream
- 1/2 cup milk
- 4 ounces cream cheese (very soft)
- 4 tablespoons butter (very soft but not melted)
- ½-1 teaspoon garlic powder
- ⅓ cup onion, finely chopped
- 2 cups cooked chicken breasts, finely chopped
- ½-¾ cup finely grated cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups heavy whipping cream
- 1 cup milk
- 2 cups grated cheddar cheese
Instructions
In a saucepan, mix cream, cheese, cream of chicken soup. Heat just until the cheese melts (do not boil).
In a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder and onion.
Add in the chopped chicken and cheese. Mix well until combined. Season with salt or black pepper to taste.
Unroll the crescent rolls.Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
Drizzle a small amount of soup mixture on the bottom of the dish.
Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top and sprinkle with grated cheese.
Bake for about 30 minutes at 375 degrees.
Calories
Fat
Carbs
Protein
On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
Recipe Thursday | Cheesy Chicken and Rice Wraps
These are absolutely fantastic! They come together quickly and its nice to be able to freeze them into individual wraps for an easy re-heat meal!
DeDe Smith
Your new go-to chicken wrap!
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Ingredients
- 2 boneless, skinless chicken breasts, cooked and diced
- 1 pkg taco seasoning
- 1/2 cup water
- 1 can Rotel
- 1 can corn
- 2 cups Spanish Rice
- 16 oz Velveeta
- Sour Cream
- Shredded Cheese
- Flour Tortillas
Instructions
In a skillet, combine chicken, water, Rotel, and taco seasoning. Bring to a boil. Add rice and simmer on low for 5 minutes. Add Velveeta and corn, and stir occasionally until melted.
Place mixture in a tortilla and top with sour cream and extra cheese.
______________________________
On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
Recipe Thursday | Bacon-Wrapped Chicken
Soooo good! I served it with rolls and rice pilaf and corn. Yum!
DeDe Smith
A great savory way to bake your chicken!
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Ingredients
- 4 large chicken breasts, sliced in half down the middle to make 8 pieces
- 8 tbsp chive-and-onion cream cheese
- 8 tbsp butter
- 8 pieces of bacon, uncooked
Instructions
Pound the six chicken halves to tenderize and flatten, being careful not to tear. On top of each flattened chicken breast, place a tablespoon of cream cheese and a tablespoon of margarine. Roll up each breast and wrap with a piece of bacon. Place bacon-wrapped chicken in baking dish. Cover and cook for 30 minutes at 375 degrees. When juices run clear and chicken is cooked through, uncover dish and turn oven to broil. Broil until bacon reaches desired crispness.
When serving, be sure to pour the yummy juices from the baking dish over the chicken.
Notes
Adapted from Hilary Weeks
Calories
Fat
Carbs
Protein
On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
Recipe Thursday | Lemon Chicken Costoletta
This had such great flavor and was a big hit in my family – especially for my husband. I loved that the lemon flavor was not so overwhelming but had the perfect balance. Such a filling and delicious meal!
DeDe Smith
Perfect balance of savory and lemony!
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Ingredients
- 5 chicken breasts
- 2 tsp lemon pepper seasoning
- 1 tbsp Montreal Steak Seasoning
- 1 lemon zest
- ⅓ cup cornstarch
- 2 eggs
- 1 ½ cup seasoned breadcrumbs
- ¼ cup parmesan cheese, grated
- 1/2 red onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 Ttbsp Dijon mustard
- Juice of one lemon
- Zest of one lemon
- ½ tsp black pepper
- 1 tsp salt
- 1 Ttbsp cornstarch
- 8 oz white mushrooms, sliced
- 1 cup chicken broth
- 1 ½ cup whole milk
- ½ cup parmesan cheese
Instructions
Place the chicken breasts and seasonings into a large bag or bowl and cover chicken breasts evenly with mixture.
In another bowl combine 2 eggs and beat until smooth. Mix together breadcrumb mixture.
Dip each piece of chicken into the egg mixture until covered. Dip the wet chicken breasts into the breadcrumb and cheese mixture.
Once the chicken breasts are breaded, place a few of them in a saute pan that has been heated to a medium high temperature. Let 2 T. butter melt and place the chicken breasts into the melted butter. Let the chickens stay in the pan until they are a golden brown color. Turn the chicken breasts over to the other side and continue to brown on the second side. Don’t cook the chicken all the way through, just brown it.
Place the browned chicken breasts onto a cookie sheet or in a 9×13 pan and continue browning all of the chicken breasts. Keep the chicken in the oven at 350 for an additional 8-10 minutes, or until the center of the chicken is no longer pink.
Don’t clean out the pan that you browned the chicken in. Saute the onion and garlic for 3-5 minutes on low heat, or until the onions are soft.
To the onions, add mustard, lemon juice, lemon zest, pepper, salt, and cornstarch.
Let the sauce begin to thicken and then add mushrooms and broth. Continue to stir the sauce until the mushrooms are soft and tender.
Once you are about ready to serve the sauce and the chicken is done, add milk and parmesan. Keep the sauce on low heat and let it simmer until the sauce is to your desired thickness (it will continue to thicken as it sits).
Serve the breaded and cooked chicken on a plate with a generous amount of the lemon sauce on top of the chicken. Serve the chicken with mashed potatoes and a steamed vegetable for a delicious meal!
Notes
Adapted from Deals to Meals - http://www.dealstomealsblog.com/2012/02/lemon-chicken-costoletta.html
Calories
Fat
Carbs
Protein
On Recipe Thursdays, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
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