Chunky Chicks' Recipes

Here's another great Crock-pot meal, I got from my friend at Sassy Southern Sweets.

4 chicken breasts

1 package Italian dressing mix

1 8-ounce package cream cheese

1 – 2 cans cream of chicken soup (if you like a lot of sauce for your noodles, you will want to add 2 cans)

Place chicken breasts in the crockpot. Sprinkle Italian dressing mix on chicken. In a small saucepan, add cream cheese and soup. Cook over low heat until cream cheese is melted and the cream cheese and soup are thoroughly mixed together. Pour over chicken. Cook on low for 6 – 8 hours.

You can serve the chicken breasts whole or you can cut it into bit-sized pieces or you can shred it. My mom made it for a church potluck. She cooked the noodles, placed them in a 8 x 13 inch baking dish and put the shredded chicken and sauce on top. She said everyone thought it was really good.

Chicken in Mushroom Sauce



4 boneless, skinless chicken breasts
1 can (10-3/4 oz) cream mushroom soup-undiluted
1 cup (8 oz) sour cream
4 bacon strips-cooked and crumbled

Place chicken in crockpot. Combine soup and sour cream: pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Sprinkle with crumbled bacon.

Great served over rice with a salad.

I really didn't think I would like this dish, but after being convinced by a good friend to try it, I am hooked!  Just be careful and don't do what I did once. I grabbed the ground red pepper instead of the paprika and boy was this spicy. I liked it that way, but my husband, not so much.

This recipe comes from Campbell's Quick and Easy Cookbook.








1 tablespoon butter or margarine
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup (print coupon)
2 teaspoons paprika
1/8 teaspoon ground red pepper
1/3 cup sour cream
4 cups hot cooked medium egg noodles


Directions

Heat butter in a skillet. Add chicken and cook until browned. 
Add soup , paprika and pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until chicken is done. 
Stir in sour cream and heat through. Serve with noodles.

This is one of my family's favorites. It's inexpensive to make and feeds eight, which is perfect for large families like mine.  Yet, another one of those recipes that I just threw  together one day and everyone liked it. :)



4 cups - Cooked Chicken (boneless/skinless)
16 oz.  - Penne Pasta
14 oz. - Frozen Broccoli Florets
16 oz. - Jar of Alfredo Sauce
1 cup -  Milk
1/8 cup - Parmesan cheese
1/2 stack of Saltine Crackers
1 tsp of Garlic Salt (or more if you like!)

Preheat oven to 350 degrees.

Cook penne pasta and broccoli according to package directions. (I like to cook both of them in one pot.)  Combine cooked pasta, broccoli, chicken, Alfredo sauce and milk in a larger bowl and mix.  After it's mixed evenly distribute mixture in a 9x13 pan. 

Crush your half a stack of crackers and mix in Parmesan cheese and garlic salt.  Sprinkle evenly on top of casserole.

Bake at 350 degrees for 20 minutes.

I like to serve mine with a tossed green salad with Buttermilk Ranch Dressing, of course, and  Baguette with real butter.