This recipe is so easy to make and the result is delicious comfort food.
- Garlic salt
- Two chicken breasts
- 1 (10 ½ oz.) can cream of chicken soup
- 1 cup cream or ¾ cup evaporated milk (I use the evaporated milk)
Mix salt, garlic salt, and paprika. Thoroughly rub mixture into chicken pieces. Spread chicken in one layer in a shallow baking dish or pan. Dilute the soup with evaporated milk and pour over the chicken; sprinkle with parsley. Bake uncovered at 350 degrees for 1 ½ hours. (The leftovers are good as enchilada meat).
This recipe tastes wonderful, is easy to put together, has only four ingredients (so you probably have them all on hand), and you can put it in the crock pot all day and have a delicious meal when you get home. Whew! Long sentence.
- 4 boneless chicken breasts
- One can of cream of mushroom soup (10.5 oz.)
- One onion chopped up
- One box of Uncle Ben’s Long Grain Wild Rice with seasonings. Don’t substitute this last item with some other generic brand. These Uncle Ben seasonings are delicious.
Place your chicken in the bottom of your slow cooker and sprinkle chopped onion over them. Cover with your cream of mushroom soup and then cook chicken on low for 7 – 8 hours.
Before serving it make your rice according to package directions and then stir the prepared rice into the chicken mixture.
Photo credit: Allrecipes.
”Love is unselfishly choosing for another’s highest good” –C. S. Lewis
This is a quick, tasty chicken recipe that you can have on the table in under an hour. Serves 2.
- 2 eggs beaten
- 1 cup crushed buttery round cracker crumbs
- 1/2 teaspoon garlic salt
- Ground black pepper to taste
- 4 skinless, boneless chicken breast halves (cut them each in half)
- 1/2 cup butter, melted in bottom of small baking dish (try using 1/4 cup instead)
Preheat oven to 375 degrees. Place egg and cracker crumbs in two separate shallow bowls. Melt the butter in your baking dish. Mix cracker crumbs with garlic salt and pepper.
Dip chicken in the egg mixture, then into the crumb mixture to coat. Lay chicken in 9 x 13 baking dish. Place pieces of butter around the chicken. Bake in preheated oven for 25 minutes and then turn the chicken over. Cook another 15 to 20 minutes or until chicken is no longer pink and juices run clear.
While chicken is cooking you can prepare a side dishes of pasta or potatoes and a salad or steamed vegetables.
Keep your eyes wide open before marriage, half shut afterwards. –Benjamin Franklin
Recipe source: Deseret News: — “Our Best Bites: Mormon Moms in the Kitchen,” page 108
- 1/3 cup (3 ounces) cream cheese
- 1/4 cup green salsa
- 1 tablespoon fresh lime juice
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon granulated garlic, or garlic powder
- 3 tablespoon chopped cilantro
- 2 tablespoon sliced green onions
- 2 cup shredded cooked chicken
- 1 cup grated pepperjack cheese
- Small corn tortillas (flour tortillas are really good as well)
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet, and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
It’s not whether you get knocked down, it’s whether you get up. –Vince Lombardi
- 5 boneless, skinless chicken breasts
- 8 ounces Swiss cheese, sliced
- 7.5 ounces ham, sliced
- 3 eggs
- 1 teaspoon water
- ½ cup all-purpose flour
- 1 (6-ounce) box chicken stuffing mix, finely ground (or use Italian style bread crumbs)
Honey Mustard Dipping Sauce
- 1 tablespoon yellow mustard
- 1 tablespoon Dijon mustard
- ¼ cup honey
- ½ tablespoon lemon juice
- 1/8 teaspoon onion powder
- 1/3 cup mayonnaise
For honey mustard, combine all ingredients until well blended. Keep refrigerated until ready to serve.
For chicken cordon bleu bites, preheat oven to 350˚ F. Cut chicken breasts into thin, 1½-inch squares (if breasts are thick, slice them in half to thin them out). Cut cheese and ham slices into 1-inch squares. Sandwich cheese and ham between 2 slices of chicken. Poke a toothpick through the center of the stacked items. (The toothpick holds everything together when rolling the items in the flour, egg, and crumb mixtures.)
Beat eggs and 1 teaspoon water in a shallow bowl. Place flour in a separate shallow bowl, and bread crumbs in another bowl. Dip the cordon bleu bite in the flour mixture, then roll in the beaten egg mixture, and roll in the stuffing crumbs. Set on a greased cookie sheet. Slide the toothpick carefully out of the bite after placing it on the cookie sheet. After you have dipped all of the bites, spray them with butter-flavored cooking spray. Bake, uncovered, 20 minutes. Serve with honey mustard dipping sauce. Makes about 24 bites.
“I’ve found that luck is quite predictable. If you want more luck, take more chances, Be more active, Show up more often.” –Brian Tracy
I got this recipe from LDS Living magazine and it originated with sixsistersstuff.com.
• 4 boneless, skinless chicken breasts
• Salt and pepper
• 1 cup honey
• ½ cup soy sauce
• ½ cup diced onion
• ¼ cup ketchup
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional)
• 4 teaspoons cornstarch
• 6 tablespoons water
• Sesame seeds
Season both sides of chicken breasts lightly with salt and pepper; place in slow cooker. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes. Pour over chicken. Cook on low 3 to 4 hours or on high 1½ to 2½ hours, or just until chicken is cooked through. Remove chicken from slow cooker, leaving sauce in ceramic insert. Dissolve cornstarch in water and pour into slow cooker. Stir to combine with sauce. Replace lid and cook sauce on high 10 more minutes or until slightly thickened. Cut chicken into bite-size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
Makes 4 to 6 servings.
“As if you could kill time without injuring eternity” –Henry David Thoreau
This recipe comes from LDS Living magazine.
• 1 (10.75-ounce) can cream of chicken soup
• 1 cup milk
• 6 boneless, skinless chicken breast halves
• 4 ounces sliced ham
• 4 ounces sliced Swiss cheese
• 1 (8-ounce) package herbed dry bread stuffing mix
• ¼ cup butter, melted
In a small bowl, combine cream of chicken soup and milk. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top and drizzle butter over stuffing. Cover and cook on low 4 to 6 hours, or 2 to 3 hours on high.
Makes 6 servings.
Nobody can do for little children what grandparents do. Grandparents sort of sprinkle stardust over the lives of little children. —Alex Haley
- 3 whole chicken breasts
- 1 can each: cream of mushroom, cream of chicken and cream of celery soup
- 1/2 cup fruit juice
- Parmesan cheese
Place in 9×13 casserole dish. Mix: 1 can each cream of mushroom, chicken and celery soup. Add 1/2 cup fruit juice. Pour over chicken and bake at 350 degrees for an hour and 15 minutes. Sprinkle almonds and Parmesan cheese over the top when done.
“You must not rob your family of time that belongs to them.” — President Gordon B. Hinckley
This is an old-timer’s recipe from decades past. It’s a delicious classic.
- 1/2 pound fresh mushrooms sliced
- 2 T butter
- 1 14-oz. can chicken broth
- 4 chicken breasts (about 3 lbs.), boneless, skinless
- 1/4 cup butter (1/2 stick)
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup half and half cream
- 1/2 cup Parmesan Cheese
- 1/2 teaspoon dried rosemary
- 1 can (14 oz.) artichoke hearts, drained
Saute mushrooms in butter, set aside. In broth, simmer chicken breasts for about 20 minutes or until tender. Strain broth, measure 3/4 cup and set aside.
Melt 1/4 cup butter in saucepan and stir in flour, salt and pepper.
Layer chicken in 8×12-inch casserole dish. Top with drained artichoke hearts. Arrange sauteed mushrooms over chicken. Pour sauce over mushrooms.
Bake at 325 for 30 minutes. Serve hot.
Some cause happiness wherever they go; others whenever they go. –Oscar Wilde
This recipe is ideal for a buffet at a party. I got this wonderful recipe as a newlywed. It’s a ‘make it now–bake it later’ recipe.
- 2 packages (3 ounces each) chipped beef
- 16 slices of bacon
- 8 chicken breasts, halved, boned and skinned
- 2 cups sour cream
- 2 cans (10 1/2 ounces each) cream of mushroom soup
Put chipped beef in a 9″ x 13″ casserole. Roll strip of bacon around each breast half. Fasten with toothpick. Layer over chipped beef. Cover with sour cream and concentrated soup. Cover. Refrigerate overnight. Next day, bake at 250 degrees for 3 to 4 hours. Serves 8.