ITALIAN CHICKEN

4 INGREDIENT CROCK POT CHICKEN

4-6 Chicken breasts
1stick of butter
1pkg. Italian dressing mix
1pkg cream cheese
1can cream of chicken soup

Cooked rice.

Place chicken in the crock pot  add butter and dressing mix on chicken. Cook on low 4-6 hours. About 30-40 minutes before it's finished add the can of soup and the cream cheese.  When melted, stir and shred the chicken. Can be served over noodles, rice or mashed potatoes.

CHICKEN CORDON BLEU CASSEROLE

Chicken Cordon Bleu Casserole Recipe:

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

Chicken lemon rice soup

CHICKEN LEMON RICE SOUPIngredients

• 1 cup onion, chopped 
• 1/4 cup celery, chopped 
• 1/4 cup carrots, chopped 
• 3 cups chicken stock 
• 2 cups cooked chicken 
• 3 tablespoons parsley, chopped 
• 1 teaspoon dried basil 
• 1 bay leaf 
• 1 cup converted rice 
• 2 cups half and half 
• 1/4 cup lemon juice 

Directions

In a large pot, sauté onions, celery, and carrots in 1 tablespoon butter and 1 tablespoon vegetable oil until soft. Add chicken stock and spices. Cover and simmer for about 1 hour.
Chop chicken into small pieces and add to stock. Bring to a boil, add lemon juice. Add salt and pepper to taste. Add rice and cook until tender.
Slowly add half and half, stirring constantly. Do Not Boil. Remove and discard bay leaf. Stir in parsley and serve.
If soup is to thin, prepare a small amount of roux and add to hot soup, stirring in a small amount at a time until desired consistency.

English muffin bread

English Muffin Toasting Bread

Yields 1

A delicious yeast bread that is as quick and easy as a quick bread! 

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Ingredients

1. 3 cups all-purpose flour, lightly spooned into measuring cups and leveled with a knife (or 12.75 ounces)
2. 1 tablespoon sugar
3. 1 1/2 teaspoons table salt
4. 1/4 teaspoon baking soda
5. 1 tablespoon instant yeast
6. 1 cup milk (I use whole buttermilk and it's incredible)
7. 1/4 cup water
8. 2 tablespoons olive oil
9. Cornmeal for sprinkling in pan

Instructions

1. In a large mixing bowl or the bowl of your mixer, combine the flour, sugar, salt, baking soda, and yeast. Set aside.
2. Lightly grease an 8.5x4.5" bread pan and lightly sprinkle with cornmeal. Set aside.
3. Combine milk, water, and olive oil in a small saucepan and heat to about 110-115 degrees, stirring very frequently (it will heat up quickly, so don't go far.) It should be warm enough for a hot shower but not so hot you wouldn't want to wash your face or hair in it. Remove from heat.
4. Add the milk mixture to the flour mixture and beat on high for 1 minute. Spread the dough (it will be very wet and sticky, like on the verge of being pourable) into the prepared pan. Cover and allow to rise in a warm area for 45-60 minutes or until the dough has risen about 1/4" out of the pan. While the dough is rising, preheat oven to 400 degrees F.
5. When the dough is done rising, bake for 22-26 minutes or until the top is golden and the bread sounds hollow when you tap on it. Remove from the oven and place the pan on a cooling rack for 5 minutes, then turn the bread out of the pan onto the cooling rack and allow to cool completely. When ready to serve, cut into 1/2" slices.

Notes

1. This bread is delicious with sweet OR savory toppings--try it with butter and jam or butter, ham, and a fried egg.

By Our Best Bites

Adapted from  King Arthur Flour

Michelle' baked ravioli

baked Ravioli

by Amy Lynn on January 27, 2010 in Main Courses, Pasta

See post on Amy Lynn’s site!

prep: 10 mins

Cook: 45 mins

Level: Easy

Serves: 

Description

This baked ravioli is simply to die for. The great thing about this is, if you don’t like meat, you can use cheese-stuffed ravioli pockets! With 3 ingredients and a only 45 minutes to bake, how can you go wrong with this recipe? Oh, that’s right, you can’t. 

Ingredients

• 1 bag (25 Oz. Bag) Frozen Ravioli
• 1 jar (26 Oz. Jar) Marinara Sauce
• 2 cups Shredded Mozzarella Cheese
• Parmesan Cheese, For Sprinkling

Preparation

Heat oven to 400°F. Spray bottom and sides of a 9×13 rectangular baking dish with cooking spray.
Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in a single layer over the sauce; top with half of the remaining pasta sauce and half of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
Cover with aluminum foil and bake for 30 minutes. Remove foil; bake uncovered for 10 to 15 minutes longer or until bubbly and hot in the center. Let stand for 10 minutes before serving.