Crock Pot Italian Chicken

provided:
chicken
Italian seasonings packet
butter
cream cheese
cream of mushroom soup
rice
chicken broth

the instructions:
Place chicken in crock pot (ok frozen) and sprinkle with Italian dressing packet and 4 T butter (cut in chunks). Cook on high 4 hours or a bit longer if chicken started frozen. Remove chicken from crock pot and add cream cheese and cream of mushroom soup and mix well. Return chicken to the crock pot and cook an additional 30-45 minutes.

the rice-
Bring chicken broth (plus water to make 2 cups) and 2 T butter to a boil. Add rice (1 cup) and bring back to a boil. After coming to a boil, turn heat to low and simmer until done. It will take a bit longer than white rice, so plan accordingly.

the recipe:
Italian Chicken
4-5 chicken breasts
1/4 c butter
1 Italian Seasonings dressing packet
8 oz cream cheese
1 can Cream of Mushroom Soup

Instructions above.

Paprika Chicken & Rice

provided:
chicken breasts
whipping cream
cream of mushroom soup
garlic salt
paprika
stuff for rice

the instructions:
Mix soup and cream. Season chicken with paprika and garlic salt. Place in baking dish and cover with cream/soup mixture. Bake covered at 350 degrees about 45 minutes then uncover for 15 or 20 minutes more.

For rice; bring 2 1/2 cups water to a boil. Add rice and other stuff (chicken bouillon, minced onion and butter) and bring back to a boil. Turn down heat and simmer until done.

the recipe:
previous post

GARLIC CHICKEN FARFALLE

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 tsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it's crispy every time. Time varies, so you just have to watch it. I think it's usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part - surprise, surprise).

[ directions ]

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Chicken Broccoli Lasagna

Bake covered for 45 minutes at 350 degrees.

Recipe and detailed instructions posted in July.

Enjoy.