Slow Cooker Angel Chicken with Baked Brown Rice

  I don’t know why this is called Angel chicken, but I will tell you, it will sure make your supper prep “Heavenly”, as you don’t even have to be bothered to thaw your chicken!

Is that the Hallelujah chorus I hear?!

  This was one of those more quiet suppers, as everyone was too busy feeding their faces and saying Mmmmm, to visit much until AFTER their plate was emptied and refilled.  I’d say that’s a SURE sign of a “Keeper”!

Slow Cooker Angel Chicken

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Ingredients

  • 6 whole Frozen Chicken Breasts
  • 8 ounces, weight Fresh Button Mushroom Slices
  • 8 ounces, weight Fresh Baby Bella Mushrooms, Sliced
  • ¼ cups Butter
  • 1 package (0.7 Oz) Italian Dry Seasoning Mix
  • 10 ounces, weight Can Cream Of Mushroom With Roasted Garlic
  • 10 ounces, fluid Tub Of Philly Italian Cheese And Herb Cooking Cream
  • 1 Tablespoon Corn Starch In A Splash Of Cold Water
  • Brown Rice, Cooked

Spray a large slow cooker, then layer both kinds of mushrooms in the bottom, followed by frozen chicken breasts.
Add melted butter, soup, Italian dressing packet and Italian Cheese and Herb Cooking cream to the crock pot, stirring as you add.
Close lid and cook on low for 5 hours.
1 1/2 hours before serving time, make a batch of Baked Brown Rice.

Delicious!

Brown Rice Bake

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1-½ cup Brown Basamati Rice

2 cups Chicken Broth

½ cups Water

½ teaspoons Salt

Preheat oven to 350*. Combine brown rice, chicken broth, water and salt in a 8×11 baking dish and cover tightly with foil. Bake 1 hour and 10 minutes. Remove from oven and let sit 5 minutes before removing foil and fluffing with fork.

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Winner winner Chicken Dinner!

~T

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Sweet & Sour Chicken and Fried Rice

  It has been unseasonably warm here, and on Tuesday, it finally snowed! YAY! 

It was the kind that falls really slow with REALLY big flakes.  We didn’t get much, but it was just beautiful!

  We had some special visitors tonight.  Dale thought they’d look good in the freezer.  Thankfully it’s not deer season, or that just might have been what occurred!!!!! 

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Back to supper, and it’s not Venison.  It’s Chicken and it’s Chinese!

Sweet and Sour Chicken

(click title for easy printable)

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Ingredients

  • 12 whole Raw Chicken Strips, Or 4-6 Boneless, Skinless Breasts, Cut In Strips
  • 1 cup Flour
  • 12 ounces, weight Jar Apricot Preserves
  • 1 envelope Dry Onion Soup Mix (about 1 Oz. Packet)
  • 1 bottle (10-12 Oz. Bottle) Russian Dressing

Preheat oven to 350F. If using chicken breasts, cut into strips. Flour each strip and lay them in a 9 x 13 casserole dish. Mix apricot preserves with onion soup and spread over chicken. Pour dressing over all and bake for 1 hour.

Sticky and delicious!!!!

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I have always struggled with pasty rice, not matter how much I rinse the rice, watch the pot, carefully fluff with a fork….my rice is sticky. YUCK!

But, that was before I found this recipe for Brown Rice that you bake in the oven. It turns out perfect every time!!!!! YAY!

{If you are making this to go with the Sweet and Sour Chicken above, you will want to double this.}

Brown Rice Bake

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1-½ cup Brown Basamati Rice

2 cups Chicken Broth

½ cups Water

½ teaspoons Salt

Preheat oven to 340*. Combine brown rice, chicken broth, water and salt in a 8×11 baking dish and cover tightly with foil. Bake 1 hour and 10 minutes. Remove from oven and let sit 5 minutes before removing foil and fluffing with fork.

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  When you are done with this you can turn it into fried rice if you’d like, or just serve as is, with Teriyaki sautéed vegetables.

  Here is how I do fried rice:

  Cut up 4-5 cups of fresh veggies: broccoli, baby carrots, mushrooms, snow peas, thinly sliced garlic and onion. 

  In a large electric skillet, pour several Tablespoons of Olive Oil and heat up.  Add onions and garlic, then other veggies, stir frying for about 10 minutes. Add mushrooms last, they don’t need as much time.  Then, stir in a double batch of the Brown Rice Bake.  Add 4 T. soy sauce.  Stir and fry for a few more minutes before clearing a spot and adding 2 eggs.  Scramble, then stir in the rest of the mixture.  Cook off any remaining raw egg, then serve on  a plate with Sweet and Sour Chicken on top and Egg Rolls on the side.

Who needs Chinese Take Out when you can make a meal like this?!?!?!

~T

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For other Chinese Supper Favorites, go visit these recipes:

Vietnamese Fried Rice

Korean Style Noodle Bowls

Peppered Beef & Snow Peas with Brown Rice Bake

Another 2 post kinda day, I’m telling you I have been hitting the New Recipe JACKPOT! I hardly ever have so many keepers.  What a good problem to have. 

Hungry for Chinese food?  Skip Chinese take out…now you can make your own!

Easy and oh-so delicious!

Peppered Beef & Snow Peas

from One Lovely Life

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  • For Stir Fry:
  • 2 pounds Strip Steak, Thinly Sliced Across Grain
  • ½ cups Soy Sauce
  • 4 Tablespoons Brown Sugar
  • 2 Tablespoons Corn Starch
  • 1 Tablespoon Fresh Ginger, Minced (don’t Skip This, It Adds Great Flavor! Peel And Mince Remaining Pieces And Freeze For Another Use)
  • 2 teaspoons Cracked Pepper
  • 1-½ teaspoon Sesame Oil
  • Pinch Of Red Pepper Flakes
  • 8 ounces, weight Snow Peas, Ends Trimmed Off
  • 4 whole Green Onions, Sliced
  • 4 Tablespoons Oil
  • 5 Tablespoons Water

For stir-fry:
In a medium bowl, combine soy sauce, brown sugar, cornstarch, ginger, black pepper, sesame oil, and red pepper flakes. Add steak strips to the marinade and toss to coat.

In a large family skillet, heat 2 Tbsp oil over high heat. Add snow peas and cook 1-2 minutes. Remove from skillet and set aside.

Heat 2 more Tbsp of oil. Add beef strips and green onion to skillet (squeeze steak strips out to leave as much of the marinade in the bowl as possible). Cook on one side 1 minute without disturbing. Flip and cook an additional 30 seconds to 1 minute until no longer pink. Remove from skillet and set aside with snow peas.

Using the same skillet, pour in remaining marinade and add 5 Tbsp water. Allow marinade to come to boil until thickened. (get it nice and hot to kill any raw meat germs) Return peas and beef to skillet and toss with sauce.

Serve over baked brown rice. YUMMY!

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  I have always struggled with sticky rice, not matter how much I rinse the rice, watch the pot, carefully fluff with a fork….my rice is sticky. YUCK! 

But, that was before I found this recipe for Brown Rice that you bake in the oven. It turns out perfect everytime!!!!! YAY!

Brown Rice Bake

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1-½ cup Brown Basamati Rice

2 cups Chicken Broth

½ cups Water

½ teaspoons Salt

Preheat oven to 350*. Combine brown rice, chicken broth, water and salt in a 8×11 baking dish and cover tightly with foil. Bake 1 hour and 10 minutes. Remove from oven and let sit 5 minutes before removing foil and fluffing with fork.

Dig in! It was so good there is not one speck left…..guess I better double it next time! 🙂

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Happy Cooking!

~T

P.S.  Pop on over to This Chick Cooks today, she is featuring our Mexican Chicken Salad with Chili-lime Dressing.  Thank you for sharing our recipe!

This recipe linked to:

Wonka Wednesday

This Chick Cooks

Miz Helen’s Country Cottage

Lark’s Country Heart

On The Menu Monday

Melt In Your Mouth Monday

Tuesday Talent Show

Everyday Sisters