Creamy Crockpot Chicken

Creamy Crockpot Chicken

Marlene P.

6 boneless chicken breasts
1 pkg. dry Italian dressing mix
1 (10 3/4 oz.) can cream of chicken soup
1/4 cup butter
1 (8 oz.) pkg cream cheese
1 (14 oz.) can chicken broth

Place chicken, seasoning mix, soup, butter, and broth into crockpot. Cook 6 hours on LOW if chicken is frozen, 3 hours if chicken is thawed. Take chicken out and cut up. Return to crockpot and add cream cheese. Heat through. Serve over rice or noodles.

For Freezer Meal:
put all ingredients except cream cheese in large freezer bag. Have cream cheese on hand in freezer. Thaw and prepare as directed.

Sweet Salsa Chicken

Sweet Salsa Chicken

Kelly M.

1 pkg taco seasoning mix

8 oz. apricot jam

12 oz. salsa

4-6 pieces of chicken

For immediate cooking: Preheat oven to 350. Place all ingredients into large baking dish, turn chicken to coat. Bake until chicken juices run clear. 23-30 minutes for chicken breasts.

For freezer meal: Place all ingredients into a gallon freezer bag. Lay flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before. Thaw in refrigerator. Follow instructions from above or can be cooked in crockpot.

Serve over rice or along side mashed potatoes.

Ritzy Chicken

Ritzy Chicken

Tami R.

6 boneless, skinless chicken breasts

2 cups Ritz crackers, crushed (about 45 crackers)

3/4 cup shredded mozzarella cheese

1/4 tsp parsley

1/4 tsp salt

1/8 tsp pepper

1/8 tsp garlic powder

1 cup melted butter or margarine

1/3 cup apple juice

Mix crackers, cheese and seasonings together. In a separate bowl, mix together margarine and apple juice. Dip chicken in margarine mixture and then coat with cracker mixture. If freezing, place in foil pan and freeze. Otherwise, place in greased baking dish. Bake at 350 for 1 hour.

Stove Top Chicken Casserole

Stove Top Chicken Casserole

Sue L.

1 box stuffing mix (chicken flavored)

1/2 cube butter or margarine

2 cups chicken, cooked and diced

1 can cream of chicken soup

1 can cream of celery soup

1 cup milk

2 large stalks of celery, washed and sliced

Melt butter. Stir into entire package of stuffing, turning to coat as evenly as possible. Reserve 1/3 of mixture and set aside. Cover the bottom of a 9x13 pan with the stuffing. Mix all of the other ingredients together and pour over the top of the stuffing. Use the reserved stuffing mix to sprinkle over the top of the casserole. If freezing, cover with foil and freeze. Otherwise, cover and bake at 350 for 30 minutes or until bubbly. Uncover the last 10 minutes of baking.

Chicken Pasta Salad

Chicken Pasta Salad

Liz C.

1 (12 oz.) pkg. garden pasta

2-3 skinless, boneless chicken breasts

Teriyaki marinade

1/2 c. sugar

1/2 c. apple cider vinegar

1/2 c. olive oil

1/2 tsp. Mrs. Dash

1 red onion, diced

1 green pepper, diced

1 bunch broccoli, cut into small pieces

1 cucumber, diced

1 zucchini, diced

1 can sliced olives, drained (small can)

1 c. mozzarella cheese, shredded

Marinade chicken breasts in Teriyaki marinade for at least 2 hours (overnight is preferred). Cook and cool. Cut into small pieces. Cook, drain, and cool pasta. Mix in bowl: sugar, olive oil, vinegar, and Mrs. Dash. Add a dash of salt and pepper. Add to above mixture: onion, green pepper, broccoli, cucumber, zucchini, olives, cheese, chicken, and pasta.

Teriyaki Chicken

Teriyaki Chicken

Marlene P.

1/2 c. soy sauce

1/2 c. water

1 Tbs. brown sugar

2 Tbs. oil

1 Tbs. lemon juice

6-8 crushed garlic cloves

6 chicken breasts

Mix together first six ingredients. Add chicken and marinate overnight. Grill on barbeque.

Crispy French Onion Chicken

Crispy French Onion Chicken

Kelly M.

Sauce:

1 tsp. ground mustard

1 tsp. garlic

1 Tbsp. butter

3 Tbsp. worcestershire sauce

1/4 c. olive oil

large can of French's French Fried Onions/Crushed

Wisk together first 5 ingredients. Warm sauce just until butter is melted. Dip each piece of chicken into the sauc and then roll in crushed French fried onion until coated. Place in a baking dish. Bake at 350 until juices run clear and chicken looks crispy. If chicken pieces are large cut length wise to use.

For Freezer Meal: Place all the sauce ingredients in one small baggie. Place chicken in another bag and add small sauce bag. Freeze. Keep onions in pantry.

Serve with mashed potatoes and veggie or salad.

Creamy Black Bean Chicken

Creamy Black Bean Chicken

Marlene P.

4 chicken breasts

1 can black beans, drained

1 can corn

1 (16 oz.) jar of salsa

1 pkg. cream cheese

Put chicen, black beans, corn, and salsa in bag and freeze. Cook in crockpot for 7 hours if frozen, and 3 hours if thawed. Take out chicken and shred. Put chicken and cream cheese back in crockpot. Let the cream cheese melt. Serve over rice or as taco filling. Add lettuce, cheese, and tomatoes.

Curry Chicken

Curry Chicken

Anna K.

12 chicken tenderloins

1/2 c. honey

1/3 c. mustard

1/2 tsp. salt

2 tsp. curry powder

Mix the sauce and pour it over the chicken. Bake at 350 degrees for about 30 minutes, or until done.

For Freezer Meal: Mix all the sauce ingredients in a sandwich sized freezer bag. Put chicken in a gallon-sized freezer bag and but both bags in a third bag. Freeze. When ready to cook, thaw in fridge and cook as directed.

Apricot Chicken

Apricot Chicken

Rachel L.

1 (18 oz.) jar Apricot Preserves

1/2 bottle (8 oz.) Russian salad dressing

1 pkg. Lipton onion soup mix

1 lb. chicken

Dice uncooked chken (or you can leave it in whole breasts), mix ingredients and pour over chicen in baking dish. Bake at 350 for 45 minutes. Serve over rice. This can also be done in the crockpot and makes an easy, yummy chicken dish.

For Freezer Meal: Put everything in a large freezer bag and freeze. When ready to use, thaw in the fridge and prepare as directed above.