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Slow-Cooker Cheesey Chicken Manicotti

  • 2 Cups finely chopped cooked chicken
  • 1 container (15 oz) whole-milk ricotta cheese (can use cottage cheese)
  • 1 tsp. garlic salt
  • 1/4 tsp crushed red pepper flakes
  • 1/2 cup finely chopped fresh basil leaves
  • 14 uncooked manicotti shells (8 oz)
  • 1 jar (25.5 oz) tomato basil pasta sauce (or make your own)
  • 3/4 cup water
  • 2 cups shredded mozzarella cheese (8 oz)
  1. In a medium bowl, mix chicken, ricotta cheese, garlic salt, and red pepper flakes; stir in 1/4 cup of the basil. Spoon into quart-sized resealable food-storage plastic bag. Cut 3/4 inch tip off bag. Pipe filling into manicotti shells.
  2. Spray 5-quart slow cooker with cooking spray. In a medium bowl, mix pasta sauce and water. Spread about 1/3 of the sauce mixture in slow cooker. Place 7 of the filled manicotti shells in pasta sauce. Sprinkle with 1 cup of the mozzarella cheese. Spoon another 1/3 of the sauce mixture over shells. Top with remaining 7 filled manicotti shells; sprinkle with remaining 1 cup mozzarella cheese. Top with remaining 1/3 of sauce mixture.
  3. Cover; cook to 3 hours on High heat setting or until shells are tender. Serve with remaining 1/4 cup basil.
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Savory Chicken Sandwiches

  • 4 Chicken breasts
  • 1/2 envelope onion soup mix
  • 1/8 tsp. garlic salt
  • 1/8 cup prepared Italian salad dressing
  • 1/8 cup water
  • 8 hamburger buns

Pace chicken in slow cooker. Sprinkle soup mix and garlic salt over chicken. Pour dressing and water over chicken. Cover and cook on low for 8-9 hours. Skim fat from cooking juices. Remove chicken and cut into bite size pieces (or shred chicken). Return to slow cooker. Serve with slotted spoon onto buns.

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Chicken Tortilla Soup

  • 4 boneless skinless chicken breasts
  • 2 cans (14 oz each) diced tomatoes (undrained)
  • 1 small can mild green chilies, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth (may need up to a cup more)
  • 1 tsp cumin
  • salt/pepper to taste
  • 4 corn tortillas cut in 1/4” pieces (Grandma Morgenegg likes it better with tortilla chips instead of tortillas, the tortillas get soggy)
  • 2 Tbsp fresh cilantro, chopped
  • 1/2 cup shredded Monterey jack
  • 1 avocado, diced and tossed with lime

Cook chicken, tomatoes, chilies, onion, garlic, chicken broth, and cumin until chicken is tender enough to be shredded. Shred chicken. return to liquid and season as desired. Add tortillas and cilantro before serving. Stir well to blend. Serve with cheese and avocados.

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Crockpot Lemon Garlic Chicken

  • 1 tsp dried oregano
  • 1/2 tsp seasoned salt
  • 1/4 tsp pepper
  • 2 lbs chicken breasts
  • 2 Tbs butter
  • 1/4 cup water
  • 3 Tbs lemon juice
  • 2 garlic cloves, minced
  • 1 tsp chicken bouillon granules
  • 1 tsp minced fresh garlic

Combine oregano, salt and pepper. Rub all of mixture into chicken. Brown in butter in skillet. Transfer to slow cooker.

Place water, lemon juice, garlic and bouillon cubes in a skillet. Bring to boil, loosening browned bits from skillet and pour over chick.

Cover, cook on high 2 to 2 1/2 hours, or low for 4 to 5 hours. Add parsley and baste chicken, cover and cook on high 15-30 minutes, until chicken is tender.

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Slow-Cooker Chicken Pot Roast Dinner

  • 1 lb small potatoes (6-8), unpeeled, cut into 1-inch pieces (3 cups)
  • 2 cups ready-to-eat baby-cut carrots
  • 1 cup frozen small whole onions (from 1-lb bag), thawed
  • 6 boneless skinless chicken thighs (1 1/4 lb)
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 jar (12 oz) chicken gravy
  • 1 1/2 cups frozen sweet peas, thawed

Spray 3 to 4 quart slow cooker with cooking spray. In cooker, place potatoes, carrots and thawed onions. Sprinkle chicken with salt and pepper; place over vegetables in cooker. Pour gravy over top.

Cover; cook on Low heat setting 8- 10 hours.

Stir in thawed peas. Increase heat setting to High. Cover; cook about 15 minutes longer or until peas are tender.

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Chicken Crescents (Croissants) – Aunt Becky

  • 2 cups chopped cooked chicken
  • 8 oz cream cheese
  • cheddar cheese
  • chives
  • salt and pepper
  • 2 packages crescent rolls

Mix everything except rolls together. Soften cream cheese by sitting out on counter for a while or in microwave for a little while. Roll mixture into crescents.

You can dip in butter then in bread crumbs if you want.

Bake at 350 degrees for 15-20 minutes

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Smothered Chicken

Cut chicken into 1 or 2 inch pieces.

Dip into egg then bread crumbs.

Brown in oil on stove until cooked through.

Place in baking dish.

When chicken is all fried add 1 cup hot water or chicken broth and 1 cup of hot milk to baking dish. A little more if you have a lot of chicken.

Bake at 350 for 10-15 minutes or until the liquid is hot.

Make homemade egg noodles. Seve chicken and broth over egg noodles.

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Creamy Chicken Divan

  • 2 pkgs frozen chopped broccoli or fresh broccoli
  • 3 cups cooked diced chicken
  • 3 cans Cream of Chicken soup
  • 1 cup mayonnaise
  • 1 cup cheddar cheese, grated

Cook broccoli according to package directions, drain well.

Arrange broccoli on the bottom of a 9X13 pan. Arrange chicken pieces on top.

Combine soup and mayonnaise. Stir well to blend. Pour over chicken.

Bake at 350 degrees for 30 minutes.

Sprinkle with grated cheese and return to oven for 5 minutes or until cheese is melted.

Serve over rice.

Instead you can combine mayo, soup, chicken, and broccoli and bake or just heat on the stove and then serve over rice.

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Chicken Cordon Bleu Casserole

2-3 chicken breasts

Italian seasoning

Ham

Swiss Cheese

1 1/2 can cream of Chicken soup

3/4 Cup sour cream

Stove Top Stuffing

Place Chicken breasts in bottom of 9X13 pan.

Sprinkle with Italian Seasoning.

Layer Ham and Swiss cheese on top

Mix cream of chicken soup and sour cream. Pour over cheese.

Top with a box of stuffing.

Bake at 350 degrees for 45-50 minutes until chicken is done.

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Chicken Cordon Bleu

4 large boneless chicken breasts

4 thin slices ham

4 1/4 inch slices Swiss cheese (We have found we actually really like Monterey Jack cheese instead, it still has a strong flavor and melts better.)

1 cup Seasoned Flour (see bottom of recipe) (we have found you only need 1/2 cup flour

2 eggs

1/4 cup milk

1 cup bread crumbs, usually we need more

Vegetable oil

Flatten chicken breasts or slice thinly length wise and use 2 chicken breasts to make 4. Roll ham and cheese together, then roll in chicken breasts. Use toothpicks to keep rolled up.

Beat eggs and milk together. Dip chicken rolls in flour, egg mixture, then bread crumbs.

Fry in hot oil until brown.

Bake 350 degrees for about 15 minutes until chicken is done.

Easier way: Flatten or slice chicken then dip in flour, egg, then bread crumbs. Fry. Place in baking pan and put ham and cheese on top. Bake until done.

SEASONED FLOUR

1 cup flour

1 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon pepper

Mix all ingredients together.

Yield: enough to dredge 3-4 pounds of chicken