This recipe comes from a Church cookbook from the tiny town Mennonite Church from my childhood. We’ve been making it for 11 years now, and it’s a great dish to feed a crowd! Freeze the leftovers, or choose to … Continue reading
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”!
- 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.
Brown Rice Bake
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.
Winner winner Chicken Dinner!
This is comfort food at its finest! Easy to throw together and tastes like you worked all day on it!!!!
- 6 whole Bonless, Skinless Chicken Breast Halves
- 1 envelope Italian Dressing Mix (about 1 Oz. Packet)
- ¼ cups Water
- 1 package (8 Oz. Package) Cream Cheese, Softened
- 1 can (10 3/4 Oz. Can) Cream Of Chicken Soup
- 1 can (4 Oz. Can) Mushroom Stems And Pieces, Drained
- 1 pound Angel Hair Pasta
Rinse and pat dry the raw, thawed chicken. Place in a slow cooker. Combine salad dressing mix and water, pour over the chicken. Cover and cook on low for 3 hours.
In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer, or until chicken juices run clear.
Serve over cooked angel hair pasta. Tastes great with steamed fresh broccoli and garlic bread sticks!
Enjoy! This one’s a family favorite!
My easiest “Go To” supper is the Taco chicken you do in the crock pot:
6 frozen chicken breasts
3/4 cup water
1 packet of taco seasoning
Cook on low 5 hours, shred chicken and cook on high lid off until liquid is absorbed. Serve on nachos, quesadillas, burritos, tacos, in a mexican casserole…you name it!
BTW, we added roasted corn and sautéed red peppers to this dish and really vamped up the flavor! I highly recommend it!
- 4 whole Large Boneless, Skinless Chicken Breasts
- ½ cups Salsa
- ½ cups Brown Sugar (we’ll Do Less Next Time, Plenty Sweet)
- 4 ounces, weight Can Green Chiles
- ½ can Of Sprite Or 7Up
- Fixin’s Of Your Choice: Roasted Corn, Peppers, Tomatoes, Black Beans, Mexican Rice, Guacamole, Pico, Salsa
Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Shred chicken with 2 forks, allow to cook 1 more hour. Juices should cook into the meat, but if they don’t, thicken with a little cornstarch mixed in water.
Here is how we did the roasted corn and red peppers, so simple but changes the flavor SO much:
Drain a can of corn, thinly slice some red pepper and saute them in olive oil until golden brown…Season with kosher salt.
We served this on whole wheat tortillas with lettuce, cheese, the above mentioned roasted corn & red peppers, cilantro, guacamole, and southwest sour cream. You really can add whatever you want!
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
Easy peasy! On to Brownies. Well, Brownie POINTS that is…..
Look what the dashing Mr. Ferguson just brought in from out back.
What a sweetie pie!
Mmm, did someone say pie?!
This post linked to:
Full Plate Thursday
Original Recipe Credit: The Meal Planner
If you like the fresh taste of cilantro, this is the dinner for you! Fresh, easy and oh-so delicious!
Sweet Pulled Pork:
- 3 pounds Pork Shoulder Roast (or Loin Roast Is Fine, Just Pricer)
- 2 cups Of Your Favorite Salsa (you Decide The Heat)
- 4 ounces, weight Canned Green Chilies
- ¼ cups Packed Brown Sugar
- 15 ounces, weight Black Beans, Rinsed And Drained
Avocado Cream Sauce:
- 4 whole Green Onions, Sliced
- 2 whole Avocados
- 2 Tablespoons Sour Cream
- 4 Tablespoons Lime Juice
- ¼ cups Snipped Cilantro
- 4 cloves Minced Garlic
- 1 teaspoon Kosher Salt
- Shredded Lettuce
- 4 whole Green Onions, Sliced
- Stand And Stuff Taco Shells
In the bottom of a large crock pot, mix salsa, green chilies, brown sugar and black beans. Add the pork roasted (salted with Kosher salt) and cook on low for 6-8 ours or high for 4-6. Take the meat out of the crockpot and shred with 2 forks. Return to pot and mix with sauce and beans. Leave lid off as you continue making supper to cook away some of the juices.
To make the avocado cream sauce, slice green onions, mash 2 avocado, add lime, sour cream, snipped cilantro, garlic and salt.
Scoop sweet pork into baked hard shell. Top with a dollop of avocado cream sauce and shredded lettuce and green onions.
Serve with cherry tomatoes on the side.
Dig in to these fresh, easy, DELICIOUS tacos! YUM!
*My only complaint was that if I made 2 tacos at the same time, my second got the shell soggy while it waited. Just an FYI, not a deal breaker!
Your gonna want to make this one!!!!!
This post linked to:
Lark’s Country Heart Made It On Monday