Wednesday, April 3, 2013

Creamy Italian Chicken (in DCB or Crockpot)

This is one of my favorite recipes! I used to make it in the crock pot and now with the deep covered baker it cooks in the microwave in 20 minutes! Love it! I adapted this recipe from the crock pot recipe I put below. Hope you love it as much as I do! 


Deep Covered Baker Creamy Italian Chicken

Serves 6

4 boneless, skinless chicken breasts 
1 packet Good Seasons Italian dressing mix
2 (10 ounce) cans cream of chicken soup
1 (8 ounce) block of cream cheese, cut into cubes
Egg Noodles or Rice, to serve with

Directions: Spray Deep Covered Baker with non-stick spray. Place chicken breasts in DCB and cover with Italian seasoning. Cook covered in Microwave for 12 minutes. Chop chicken into bite sized pieces.  Pour the cream of chicken soups over chicken, and then spread the cubes of cream cheese evenly over all. Cook covered in microwave for 8 minutes. Remove and stir mixture together.

Serve over noodles or rice! 





Crock Pot Creamy Italian Chicken
Serves 6

4-6 boneless, skinless chicken breasts
1 packet Good Seasons Italian dressing mix
2 (10 ounce) cans cream of chicken soup
1 (8 ounce) block of cream cheese, cut into cubes
Egg Noodles or Rice, to serve with

Directions: Spray crock pot with non-stick spray. Place the chicken breasts in crock pot, and sprinkle the Italian dressing mix over the tops. Pour the cream of chicken soups over chicken, and then spread the cubes of cream cheese evenly over all. 

Cover and cook on low for 6 hours. Remove lid and stir mixture together. Cut chicken into bite-size pieces. (If the sauce seems too thick, you can thin it out with a little milk)

Serve chicken and sauce over cooked egg noodles or rice. Enjoy!

Original Recipe found here


.xoxo.

Monday, April 1, 2013

Cheesy Chicken Monterey in the Deep Covered Baker

Deep Covered Baker Recipe #2!

Cheesy Chicken Monterey

1 package Knorr Rice Side - Chicken flavor
1 can (11 oz.) corn, drained
1 can (11 oz.) black beans, rinsed and drained
1 can Rotel, undrained
1 lb. boneless, skinless chicken breasts
1 cup shredded Monterey Jack cheese, plus more for garnish
2 cups water

Cut chicken into bite size pieces. Season chicken with salt and pepper. Cook, covered, in microwave for 8 minutes.

Add contents of rice pouch and water to the chicken. Stir and cover. Microwave for 10-12 minutes, or until most of the water is evaporated and rice is cooked through.

Add corn, black beans, Rotel, and 1 cup of cheese to the baker. Microwave covered, for 2 minutes. Remove and stir.

Garnish with extra cheese and sour cream, if desired. Enjoy!

If you don't have a deep covered baker the original recipe this is adapted from can be found here!








Great Value tomatoes and chilies: .63
Great Value Corn: .88
Great Value Black Beans: .88
Chicken three pieces: approx 3.43  (5lb. bag of Frozen Boneless Skinless Chicken: 11.48) 
One Cup shredded cheese: approx .80
Knorr Rice Sides: 1.00

Feeds 4-5 People
Total Meal Cost: Approx 7.50


Bon App├ętit!
.xoxo.