Whole Roaster In the Cooker!





Dry Ingredients:
4 tsp salt
1 tsp onion powder ( I use onion onion by Tastefully simple)
1 tsp thyme
1/2 tsp garlic powder ( I use Garlic Garlic by Tastefully simple)
1/2 tsp black pepper

Other Ingredients:
1 oven stuffer roaster (6-8 lbs)
1/2 bag of baby carrots
4 stems of celery cut into chunks
1 large onion in large chunks

Directions:
1) Take  Oven Stuffer Roaster & remove giblets, neck etc.. from inside cavity.
Wash off chicken with cold water & sit inside of slow cooker on low.
2) mix up dry ingredients & sprinkle onto chicken.
3) add vegis
4) put lid on slow cooker  & cook on low for 6-8 hours

While cooking the vegis & chickens juices will collect to make a gravy. I served this with mashed potatoes.

White Bean Chicken Chili!

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic (minced)
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) Diced tomato's with green chilies
• 1 (16 ounce) can diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 1 small bag frozen corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste

Directions:

1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatoes & chilies, and spices. Bring to a boil, then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

( I served this over rice with homemade yeast rolls)

Broccoli Chicken Divan!

• 1 pound chopped fresh broccoli or 1 large bag of frozen broccoli florets
• 1 1/2 cups cubed, cooked chicken meat
• 1 (10.75 ounce) can condensed cream of broccoli soup
• 1/3 cup milk ( I used 2%)
• 1/2 cup shredded Cheddar cheese ( I used reduced fat)
• 1 tablespoon butter, melted
• 2 tablespoons dried bread crumbs

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2.  cook broccoli until tender                   .
3. Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
4. Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.      

( I served this over egg noodles but it would be great over rice.)          

Slow Cooker Brown Sugar Chicken!

12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar
1/2 cup lemon-lime soda
2/3 cup apple cider vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper

Directions:

Put the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda

Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency.

Serve over a bowl of white rice

Peppercorn Chicken!

Ingredients
6 skinless, boneless chicken breasts
2 (10.75 ounce) cans condensed cream of mushroom soup
1 packet peppercorn gravy mix
1 onion, sliced into thin rings
1/2 cup water
1/2 cup white or red wine

Directions
1.Preheat oven to 400 degrees F (205 degrees C).
2.Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water & Wine pour it over the soup, onions and chicken.
3.Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes.

Slow Cooker Chicken Stronganoff!

Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
1.Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2.Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Easy Slow cooker Chicken!

Ingredients
2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix (good seasons Italian)
1 (10.75 ounce) can condensed mushroom soup
1 (8 ounce) container chive and onion cream cheese ( I took regular cream cheese & mixed in my own onion & chives *use fresh or dried*)
1/2 cup dry white wine
4 skinless, boneless chicken breast halves
Directions
1.Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix, mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and well combined. Place the chicken breasts into the bottom of a slow cooker, and pour the sauce mixture over the chicken. Cover and cook on Low setting until chicken is tender, about 6 hours

* You can put 6 chicken breasts in, there will be plenty of gravy to go over noodles or rice*

Chicken with Stove top!

Recipe
•1 pkg (6 oz) Stove Top Stuffing Mix for Chicken (make according to box)
•1-1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
•1 can (10-3/4 oz) condensed cream of chicken soup (or other cream soup)
•1/3 cup Breakstone’s or Knudsen Sour Cream (i sometimes use a 1/4 cup of white wine instead)
•1 bag (16 oz) frozen mixed vegetables, thawed, drained (this is optional)
1.Preheat oven to 400°F. Prepare stuffing mix as directed on package; set aside.
2.Mix chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with the stuffing.
3.Bake 30 min or until chicken is cooked through

Chicken Marsala!

1/2 cup flour

4 boneless breasts

3 TBS vegi oil

8 oz's sliced mushrooms

1 garlic clove minced

1 1/2 cups sweet Marsala ( cooking wine)

1 1/2 TBS fresh lemon juice

3 TBS butter cut into 2 pieces

2 TBS minced fresh parsley (optional)



1) Pound out chicken till it's thin, dredge in flour.

2) Heat 2 TBS oil in skillet Medium/high heat. Cook chicken till brown on both side about 8 minutes each side or less.

3) transfer the chicken to a dish cover with foil to keep warm

4) add remaining 1 TBS oil, cook mushrooms till tender about 10 minutes

5) stir in garlic and Marsala scraping the skillets bottom reduce heat & simmer for 8 minutes.

6) stir in lemon juice turn heat to low and whisk in butter one piece at a time. Turn off heat add parsley, salt & pepper.

Either pour over chicken or add chicken back into skillet to coat with juices.

*This is one of my favorite things to make & it's so easy.*

Chicken Penne in Almond cream sauce!

Ingredients
1 pound penne pasta
2 cups (9 ounces) blanched, slivered almonds
2 1/2 cups low-sodium chicken stock
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 store-bought, rotisserie chicken breasts, skinned, boned and cut into 1/2-inch cubes (about 2 cups)
1 cup frozen petite peas
3/4 cup heavy cream
1 large lemon, zested
Kosher salt and freshly ground black pepper
2 cups grated Parmesan
1/2 cup chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste

Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve

Chicken Tortilla Bake!

Ingredients
3 cups shredded cooked chicken
2 (4 ounce) cans chopped green chilies (I used 1 for less heat)
1 cup chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas (don't use flour, they get mushy & make the dish bland)
2 cups shredded Cheddar cheese, divided
Directions
1.In a bowl, combine the chicken, chilies, broth, soups and onion; set aside. Warm tortillas in the microwave according to package directions. Layer half of the tortillas on the bottom of a greased 13-in. x 9-in. x 2-in. baking pan, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. Bake, uncovered, at 350 degrees F for 30 minutes.

Caramelized Baked Chicken!

Ingredients
3 pounds chicken wings ( I used boneless Skinless breasts)
2 tablespoons olive oil
1/4 cup soy sauce
3/4 cups ketchup
3/4 cup honey
1 clove garlic, minced
1 TBS sesame seeds
salt and pepper to taste
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Place chicken in a 9x13 inch baking dish.
3)Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
4)Bake in preheated oven for one hour, or until sauce is caramelized.

* Again this isn't my picture, my computer won't let me use my pictures for my blog*

Chicken with Mustard Mascarpone Marsala Sauce!

Ingredients
•1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
•Salt and freshly ground black pepper
•2 tablespoons olive oil
•5 tablespoons butter, divided
•3/4 cup chopped onion
•1 pound cremini mushrooms, sliced
•2 tablespoons minced garlic
•1 cup dry Marsala wine
•1 cup (8 ounces) mascarpone cheese
•2 tablespoons Dijon mustard
•2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
•12 ounces dried fettuccine
Directions
Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.

*I got this from www.foodtv.com, recipe & picture (something is up with my camera) it was yummy although I would cut back in the mustard. JMO*

#25 Poppy Seed Chicken!!

Ingredients:
6 skinless, boneless chicken breast
halves - diced
1 (10.75 ounce) can condensed cream
of chicken soup
1 (8 ounce) container sour cream
2 tablespoons dry sherry
salt and pepper to taste
8 ounces buttery round crackers,
crushed
1 1/2 tablespoons poppy seeds
1/2 cup butter, melted

Directions:
1. Preheat to 350 degrees F (175 degrees C).
2. Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken. Sprinkle salt and pepper on top.
3. Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings

# 22 Lemon Broccoli Chicken!

Ingredients:
1 lemon
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's®
Condensed Cream of Broccoli Soup or
Campbell's® Condensed 98% Fat Free Cream of Broccoli Soup
1/2 cup milk
1/8 teaspoon ground black pepper
4 cups hot cooked regular long-grain white
rice

Directions:
1. Cut 4 thin slices of lemon. Squeeze 2 teaspoons juice from remaining lemon.
2. Heat oil in skillet. Add chicken and cook until browned.
3. Add soup, milk, lemon juice and pepper. Top chicken with lemon slices. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with rice.
ALL RIGHTS RESERVED © 2010 Allrecipes.com Printed from Allrecipes.com 1/6/2010

# 21 Chicken Lo Mein!

Ingredients:
4 skinless, boneless chicken breast halves -
cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar ( I used apple cider vinegar)
1/2 cup soy sauce, divided
2 1/4 cups chicken broth
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine
pasta ( I used thin spegehtti)
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1 1/2 bags frozen oriental vegetable mix
1 can sliced water chestnuts

Directions:
1. In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

2. In another medium bowl, combine the chicken broth, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

3. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, frozen vegis, and stir-fry until vegetables are cooked. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce

# 16 Chicken breast with Grapes!

4-6 chicken breasts
1/2 cup fresh red seedless grapes
3 TBSP butter
1 1/2 cup finely chopped shallots or onion
1/2 cup dry white wine
1 1/2 heavy cream
Salt and pepper to taste

1) Pound out chicken breast, cut them into strips. (there should be about 3 cups)
2)Wash grapes, remove stems drain well & set aside
3)Heat butter in large, heavy skillet and when very hot but not brown add chicken breasts. Sprinkle with salt and pepper. Cook over high heat stirring constantly so that the pieces cook evenly. Cook until chicken loss there raw look and are barely cooked through about 3-5 minutes.
4) using a slotted spoon, transfer the pieced to another skillet.
5) add shallots to the skillet. Cook briefly, stirring and add the wine. Cook over high heat, shaking the skillet and stirring. As juices accumulate around the chicken pieces in the 2nd skillet drain them into the cooking liquid. When the wine has cooked down by half, add cream. Cook over high heat.
6) Add fresh grapes to sauce. Cook over high heat about 4-5 minutes or until cream mixture takes on a sauce like consistency, add salt and pepper to taste.
7) spoon the chicken into the sauce and heat through.

#14 Cheesy Chicken and Rice Casserole!

Cheesy Chicken & Rice Casserole
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 50 minutes
Stand: 10 minutes

Serves: 4
This one-dish wonder features moist, tender chicken breasts covered with melted Cheddar cheese, sitting on a bed of creamy rice and vegetables - it just doesn't get any better!



Ingredients:


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese



Directions:



Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.

Top with the chicken. Cover the baking dish.

Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

# 7 Easy Chicken Elegance! aka Chicken in puff pastry!

1 Box of frozen Puff pastry, unwrap and let thaw for 20-30 minutes
4 Chicken breasts, boneless/skinless
1 8oz pks cream cheese at room temp
2 garlic cloves minced
2 Tbsp dried dill
salt and pepper to taste
1 egg beaten
_____________________________
Preheat oven to 425*F
In lg bowl combine cream cheese, garlic, dill, salt and pepper. Mix well
Roll out puff pastry cut rectangles large enough to cover and seal around each chicken breasts
Spread rectangles with cream cheese ( I just dollop)
Place chicken breasts on top and seal tightly by first brushing seam of pastry with beaten eggs then pressing edges together across top. Place seam side down on ungreased cookie sheet. Brush completly with beaten egg.
Bake at 425*F for 30 minutes. Check temp of chicken  160 is when chicken is done. If your breasts are thicker it might take longer & if they are thinner it could be less time.

(this recipie can be tuff if you have never made anything with puff pastry. Do your best with it, this dish comes out super yummy, well worth the trouble that can be puff pastry.)

#5 Slow Cooker Chicken and Dumplings!

Ingredients

4 skinless, boneless chicken breast halves ( i did 6 breasts)

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 ( I only used one pkg & it was plenty)

Chicken broth (lg container)
 Pepper

Directions

1.Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Sprinkle pepper to taste. (I used chicken broth I just filled up the empty soup cans so two cans of chicken broth & it came out amazing!)

2.Cover, and cook for 5 to 6 hours on High. About 2 hours before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
 
* I made this tonight & It was so yummy, & everyone loved it. I made peas & corn to go with it and put it over top egg noodles. If you want there to be lot's of extra gravy add another can of soup & another 10 oz of chicken stock.  Once you put the bisquits in it sucks up a good amount of the liquid. You could also add a can of water chestnuts to this. I seriously LOVED this & it was so easy.