SLOW COOKER CHICKEN, BROCCOLI AND PASTA

This recipe is from a wonderful blog I discovered right before we started moving.  THE SOUTHERN LADY COOKS is now one of my favorite blogs!  Whether it's breakfast, side dishes, slow cooker recipes, or just some down home southern cookin' you are looking for, this is the blog for you! 

The "Slow Cooker Chicken, Broccoli and Pasta" recipe turned out sooooo good!  I am certain this will be a family favorite.  So check out this recipe and more at The Southern Lady Cooks, and be sure to "like" her page on Facebook too!

Slow Cooker Chicken, Broccoli and Pasta:
(The Southern Lady Cooks)

4 or 5 boneless chicken breasts (I used the frozen ones and thawed in the microwave. Could use other chicken parts as well)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 (10 3/4 ounce) can cream of broccoli soup
1 (10 3/4 ounce) can cream of chicken soup
1/2 soup can of water
1 (7 ounce) can mushroom stems and pieces, undrained
1 small onion, chopped
1 lb. bag of baby carrots (I cut them in half)
1 lb. bag of frozen broccoli cuts
2 bay leaves
1 1/2 cups penne pasta (could use another kind of pasta if you want)
3/4 cup shredded sharp cheddar cheese

In a shallow dish combine flour, salt, pepper, and garlic powder. Cover chicken pieces with mixture and rub into chicken. Place chicken pieces in slow cooker and pour any flour mixture that is left over the chicken. In a bowl combine soups, water, mushrooms, onion, carrots and broccoli cuts. Mix and pour over the chicken. Add bay leaves. Cover and cook on high 4 to 5 hours or low for 6 to 7 hours. About 40 minutes before recipe is done add the pasta and cheese. Serves 6. Enjoy!

Note: You could cut the chicken in strips

PHILLY COOKING CREME: EASY CHICKEN ENCHILADAS

The other day while in the grocery store, I was looking for Velveeta cheese, and I found a coupon on a display for Philadelphia Cooking Creme....$1.50 off ONE!!!  I had been wanting to try it out, and this gave me that chance at a great discount.  My only problem now was..... which one should I try?  They each had a recipe on the back, and the EASY CHICKEN ENCHILADAS on the back of the Santa Fe blend, sounded like something my family would enjoy, so problem solved. 

This was so quick and easy, and so good that my husband said "It's a keeper!"  I also discovered more great recipes for all of the different flavor cooking cremes here.  I definitely intend to try the others in the near future!  Hope you will too!

Easy Chicken Enchiladas:

1 small onion, chopped
2 tsp. oil
3 cups shredded cooked chicken breasts
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1 tub (10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
8 flour tortillas (6 inch)


Heat oven to 350°F.

Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.

Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.

Bake 15 to 20 min. or until heated through.



This recipe is linked to: It's a Keeper Thursday

"ANGIE" SPRINGS CHICKEN & CHEESE FRIES

My husband and I have always loved eating at Outback Steakhouse, but the price of eating OUT is OUTRAGEOUS!!!  Since "Alice" Springs Chicken is our favorite, I decided to make my own version ("Angie" Springs Chicken) at home for an early Valentines Day meal.  Of course you can't forget the cheese fries, so I made my own version of those too!  I also found a recipe for homemade honey mustard dressing, and it turned out great....sweet, with a kick.  I am posting all three recipes for you in this one post so you can have your own Outback night at home with the ones you love! HAPPY VALENTINES DAY!!!





                      

"Angie" Springs Chicken:

2 boneless skinless chicken breasts (about 1/2 inch thick)
Seasoned Salt to taste
honey mustard dressing (recipe follows)
1 small jar (or can) sliced mushrooms
2 slices of bacon, cooked
shredded Colby-jack cheese

Season chicken with seasoned salt, and let marinate for 1 hour in the fridge.  Heat just enough olive oil in skillet to brown chicken.  Place chicken in heated skillet, and cover with lid.  Turn heat to low, and brown chicken on both sides, cooking until juices run clear.  When chicken is done, brush with honey mustard.  Drain mushrooms, and place a thin layer on top of chicken.  Top with bacon, then cheese.  Return lid, and heat until cheese is melted.  Transfer chicken to a plate, and ENJOY!

Honey Mustard:

1/2 cup prepared yellow mustard
1/4 cup honey (I added an extra tablespoon or so)
1/4 cup light Karo syrup
1/4 cup mayonnaise

Combine all ingredients and whisk together until there are no lumps.


Cheese Fries:

1/2 bag of frozen french fries
seasoned salt
4 slices of bacon, cooked and crumbled
shredded Colby-jack cheese ( or your favorite shredded cheese)

Place fries on a lightly greased cookie sheet.  Sprinkle with seasoned salt.  Bake according to package directions, or until nice and crisp.  Remove from oven, sprinkle with cheese and bacon.  Turn oven to broil, and continue to cook until cheese is melted.  Serve with Ranch dressing.

OVEN BBQ CHICKEN

I found this recipe on allrecipes.com about a year ago.  The chicken comes out moist and tender every time!   The original recipe gives instructions on making the BBQ sauce from scratch.  I did this for a while, until I decided it would be much easier to use a bottled sauce!  I actually liked the bottled sauce better because it was thicker, but you can use whatever sauce you like.  I have even used pork chops, and pork steaks with this recipe as well.......they all turned out yummy!  Give this one a try and let me know what you think!

Oven BBQ Chicken:

4-6 pieces bone-in chicken, skin removed ( I use legs and thighs)
1 bottle bbq sauce of your choice

Preheat oven to 500 degrees. (Yes...500 degrees!)  Remove skin from chicken.  Season chicken with salt and pepper.  Pour entire bottle of bbq sauce over chicken.  Cover tightly with foil.  Bake at 500 degrees for 15 minutes, then reduce heat to 325 and bake an additional hour.