Crock Pot BBQ Chicken Dinner

This is the easiest recipe I have ever done and my husband loved it. I got it from my sister-in-law and owe her big time for it! :) THANKS TORY!

Ingredients:
3-5 pcs frozen chicken breasts (or any desired piece of chicken, but breasts work the best)
1 bottle BBQ sauce of choice
Crock Pot
Rice

In the morning put 3-5 chicken breasts in the crock pot. Pour in a whole bottle of your choice of BBQ sauce. Set to low and cook for 8 hours. At about the 6th hour, check to make sure that it is mixing together well and mix if necessary. At the 7th hour use a fork to pull the chicken apart. Cook as much rice as desired in enough time to eat when hungry. This is also good if you cook the chicken and put it on a sandwich.

Chicken Noodle Casserole - Super Easy

This is a super easy recipe. My father-in-law makes it and it's my favorite. I hope that you all enjoy it as well.

1 package - Egg Wide Noodles
1 regular can - Cream of Chicken Soup
2 12 oz (or close to) cans - Chicken
Cheddar Cheese
Garlic Salt To Taste
Salt & Pepper
Frozen Peas (if you want)

Preheat oven to 400 degrees
Boil noodles like normal
Strain noodles and pour into casserole dish
Heat soup and chicken in pot
Pour soup/chicken mixture over noodles in sauce pan
Add peas if you want
Lightly toss everything in casserole dish
Sprinkle garlic powder, salt and pepper lightly over the top
Sprinkle as much cheddar cheese over the top as you would like (I prefer to just sprinkle a light amount over it because then you get all the flavors)
Place casserole dish in the oven for approx. 20 minutes

I hope that you all enjoy. Let me know if you think of anything else that adds to this or makes it better. :)

crockpot chicken taco's

Davis loves these and I love mexican food so I make them a lot. They are really good and really easy.

1 lb boneless, skinless chicken breasts
1 pkg taco seasoning
1 cup chicken broth
Combine all in crock; cook 6-8 hours on LOW or 3-4 hours on HIGH.

Warm up some tortillas and serve with your favorite taco fillers. I usually do chopped onions, cilantro, tomatoes and avocado, and cheese and salsa.

Spinach Souffle-Stuffed Chicken Breasts

Serves 4

1 10-12oz package frozen spinash soufflé (Stouffer’s)
4 whole medium chicken breasts, boned
2 T butter or margarine
2 garlic cloves, sliced
½ c. water
½ t. salt
2 T lemon juice
¼ t pepper
1 T chopped parsley (garnish)

Pound chicken breasts to ¼ “ thickness. Cut frozen soufflé into 4 equal pieces. Place piece of soufflé on breast, fold other half over filling and fasten with toothpicks. In 12’ frying pan over med-high heat, cook garlic in butter until browned. Discard garlic. Add chicken and cook until browned on both sides. Add water, lemon juice, salt & pepper; heat to boiling. Reduce heat to low, cover and simmer 20-30 minutes or until fork-tender. To serve discard toothpicks. Arrange on a heated platter; spoon sauce over. Garnish with parsley.

Spaghetti with Chicken

We need to come up with a better name for this recipe-one that conveys how delicious it really is!

Serves 4-6

8 oz. spaghetti
2 chicken breasts cut into strips
3 T oil
2 c. thinly sliced zucchini
3 medium carrots, thinly sliced
2 cloves garlic, minced
1 T flour
1 ½ c. milk
2/3 c. parmesan cheese
1 t salt
½ t basil

Stir fry chicken in oil. Stir in vegetables and garlic. Fry till crisp tender. Stir in flour and milk all at once. Cook till thickened slightly, stirring constantly. Stir in parmesan, salt, and basil. Carefully fold in cooked spaghetti.

macaroni grill's penne rustica

Ingredients:

12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)

½ pack thick bacon

48 oz. (3 boxes) penne pasta

2 large red bell peppers-diced

1 cup grated parmesan cheese

½ tsp paprika

Gratinata Sauce:

2 tsp butter

2 tsp chopped garlic

1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup

1 tsp dijon or dry mustard

1 tsp salt

1 tsp chopped rosemary

¼ tsp cayenne pepper

8 cups heavy cream

Directions:

Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.

Number Of Servings: Yields one 8x8 and two 9x13 casserole dishes.

Preparation Time: More than an hour, but well worth it!