Recipe Thursday - Crockpot Chicken

This week's Recipe:

A wonderful homey crockpot meal that just warms your tummy right up!

Crockpot Chicken
by DeDe Smith

8 oz Cream Cheese

2 cans cream of chicken soup

1 can cream of mushroom soup

8 oz sour cream

2 packages of Italian Dressing mix

2-3 boneless, skinless chicken breats

2 cups grated cheese

3-4 cups of rice, potatoes, or noodles.   

Mix all together(except cheese)  and cook on high in your crockpot for 3 hours. Shred chicken with 2 forks. Serve over rice, potatoes, or noodles and top with cheese.

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Each Thursday, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

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Recipe Thursday - Cheesy Chicken and Rice Wraps

This week's Recipe:

These are great! They come together quickly and its nice to be able to freeze them into individual wraps for an easy re-heat snack!

Cheesy Chicken and Rice Wraps

by All About the Haleys
 

1 lb. boneless, skinless chicken breasts, cooked and shredded or cubed
2 c. water
1 can of Rotel or 1 c. salsa
1 pkg. taco seasoning
2 c. instant rice, uncooked
8 oz. Velveeta (1/4 brick)
Corn (optional)
20 flour tortillas (fajita size)
Lettuce
Sour cream
Shredded cheese

In a skillet or saucepan, combine chicken, water, Rotel/salsa, and seasonings. Bring to a boil. Add rice and simmer on low for 5 minutes. Add Velveeta and corn, and stir occasionally until melted.

Place mixture in a tortilla and top with lettuce, sour cream, and extra cheese (if desired). You could also add taco sauce. Wrap the tortilla and enjoy!

To freeze, simply wrap each folded tortilla individually in tin foil and place in gallon-size freezer bag.

______________________________

Each Thursday, I am going to be sharing a recipe with you! I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!

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Recipe Thursday - Chicken Alfredo & Rice Casserole

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
This is a tasty casserole and I love that you can really make this one yours. I didn't have any peppers, so I didn't add that and my husband doesn't like nuts in his food, so I didn't add that. I did add some mixed vegetables, and I would love to try this with red and green peppers. If you have followed me for awhile - you know my family likes extra sauce, so I added more sauce. All-in-all - an easy and yummy dinner!

Chicken Alfredo & Rice Casserole
by Better Homes & Gardens

1 10 ounce container refrigerated light Alfredo pasta sauce
1/2 cup milk
2 1/2 cups cooked white rice or wild rice
2 cups cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1 tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 tablespoon butter, melted


Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.

Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

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Recipe Thursday - Cheesy Mexican Chicken & Rice

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!
I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
I thought this was pretty good. It was slow coming together for me but I think that is just because I forgot that I needed to cook the chicken and the rice first. I think the only thing I will do different next time is use sour cream instead of the greek yogurt. I think it would add better flavor and would just work with it better!

Cheesy Mexican Chicken & RiceThis recipe is from Cozi


2 boneless, skinless chicken breasts, grilled or broiled and shredded
4 cups cooked brown rice
3/4 cup frozen corn
1 15-ounce can black beans, drained and rinsed
1 cup plain greek yogurt (you can use sour cream)
1 4-ounce can green chilis
1/2 cup chunky salsa
1 cup grated cheddar & monterey jack cheese (low-fat cheese works too!) + more for topping if desired
cilantro for garnish

1. Preheat oven to 350 degrees. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese is stirred in throughout the entire bowl. Season with salt and pepper if desired.

2. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

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Recipe Thursday - Meatballs, Rice, & Red Sauce

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
So we all know that meatballs and a red sauce are yummy, but usually it includes pasta. I mixed it up and tried using rice instead and it was good - really good. My husband requests this frequently!
Meatballs, Rice, & Red Sauce
by DeDe Smith


2 lb bag or larger of Frozen Italian meatballs (or make your own meatballs)
Rice
1 Jar of your favorite Spaghetti Sauce (or make your own sauce)
1 Jar of your favorite Marinara Sauce (or make your own sauce)

Place meatballs and sauces in your crockpot and heat for 4-6 hours on high. Serve over Rice.

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Recipe Thursday - Chicken Ranch and Rice Soup

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
I loved this hearty soup. It was so filling and just delicious. This is definitely going to be our go-to homemade soup from now on.


Chicken Ranch and Rice Soup
by Jenny from Picky Palate

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 large carrots, peeled and sliced
3 stalks of celery, chopped
3 Tablespoons fresh minced garlic
2 large boneless skinless chicken breasts
1 Cup dry rice, steamed….comes out to about 3 Cups cooked
64 oz chicken broth
1 Tablespoon dry Ranch Dressing seasoning
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 Tablespoons Dijon Mustard
1 teaspoon hot sauce, like Tabasco (optional)


Heat oil into a large dutch oven over medium heat. When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute. Stir in chicken breast and rice then pour in chicken broth. Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce. Reduce heat to low and simmer until serving. Taste and season accordingly.

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Recipe Thursday - Chicken & Rice

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
Just a standard chicken and rice casserole dish!

Chicken & Rice
by DeDe Smith


2-3 boneless, skinless chicken breasts, uncooked
3 cups rice
1 can chicken broth
2 cans cream of chicken soup
1 can cream of mushroom soup
mixed veggies
Grated cheese

Cut up chicken breasts into chunks.

Pour rice into a large casserole dish. Add Chicken.

Top rice with broth, soups, and veggies. Mix well.

Put in 375 degree oven for 45 minutes.

Top with Grated Cheese and put back in oven for 15 more minutes!

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Recipe Thursday - Rice-A-Roni, Veggies & Stuffing

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
Did you know that putting a few side dishes together can actually make up a nice meal? I made this one up a couple of weeks ago when I just wanted to put something together fast!

Rice-A-Roni Veggies and Stuffing
by DeDe Smith

1 box of Chicken Rice-A-Roni
1 box of Stovetop Stuffing
1 can of chicken (or some cooked boneless, skinless chicken breasts)
Broccoli or other vegetables

Prepare your Rice-A-Roni according to the directions on the box.

Add your chicken to it. I happened to have a can of chicken in my food storage, so I actually just fried that up with the rice-a-roni.

Prepare your stuffing according to package directions.

Heat up your vegetables. I actually had a package of that broccoli with a cheddar cheese sauce in the freezer and that was perfect.

Put it together on a plate and serve!

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Recipe Thursday - Noodles & Rice

Each Thursday, I am going to be sharing a recipe with you!I will pick a recipe from my collection and I will be sharing where I got the recipe and everything. But I am going to include my own photo of the finished food, the original recipe, and try and share the things I changed when I made it!

I would love your help too! If you have a great recipe, especially week-night dinner recipes (but I would love all kinds of recipes) - please share it with me, by emailing me at dedesmith32@gmail.com. I will try it out and feature it on my blog! If you have cooking tips or anything else in regards to cooking and food - please email me!


This week's Recipe:
Okay this is about the easiest meal ever and it feeds even the pickiest eaters. At least my daughter will eat it and she can be terribly picky! And you can buy the pasta side mix on sale and so this is incredibly cheap too! This saves the day lots at my house!

Noodles & Rice
by DeDe Smith



Knorr (formerly Lipton) Pasta Sides - we like to use the Chicken and Broccoli Flavor
Rice

Cook Rice. Cook Pasta side mix according to package directions. Mix and serve!

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