Tuesday, January 29, 2013

Easy Crockpot chicken and stuffing

I found this easy recipe on Pinterest.  I LOVE when I find a recipe and I already have all the ingredients on hand.  This was so quick and simple.  The chicken was moist and yummy.  I served it with mash potatoes, but probably could be eaten alone with a salad or vegetable.  Be careful though, it is a crockpot meal but only takes 4 hours on low...I think it would dry out if left too much longer.  Enjoy!  


  • 4 thawed chicken breasts
  • 6 oz. package of Stove top stuffing (I used Chicken)
  • 1/2 cup sour cream
  • 1 can cream of chicken soup
  • 1/4 cup water

Put chicken breasts in the crock pot (I sprayed  the crock pot with Pam before adding the chicken).
Cover with dry stuffing.
Mix sour cream, cream of chicken soup and water in a small bowl.
Spread mixture over chicken and stuffing.
Cook on low for 4 hours.  
Fluff and serve!  

Monday, January 14, 2013

Outback's Alice Springs Chicken

My husband's favorite at Outback Steakhouse is the Alice Springs Chicken.  I found a recipe  that "claimed" to be a copy of that dish and the honey mustard.  So we tried it tonight and it was delicious!  A big hit!

The honey mustard recipe calls for it to chill overnight.  We did not do that, I am never that prepared.  I let it chill while I made dinner and it was great.  

Alice Spring's Chicken


4 boneless chicken breasts
seasoning salt (I used Tastefully Simple)
6 slices of bacon, cut in half
1/4 cup mustard
1/3 cup honey
2 tablespoons mayo
1/2 tablespoon dried onion flakes
1 tablespoon cooking oil
1 cup fresh sliced mushrooms
2 cups shredded Colby/Jack cheese


Sprinkle and rub chicken breasts with seasoning salt.  Cover and refrigerate for 30 minutes.  

Cook bacon until crispy.  

Preheat oven to 350 degrees.

In a small bowl mix mustard, honey, mayo and onion flakes.

Heat oil in a large skillet over medium heat.  Place chicken in skillet and saute for 3 to 5 minutes per side or until browned. Move chicken to a 9x9 or 9x13 baking dish.  

Top chicken with honey mustard mixture, mushrooms, bacon and cheese.  (Next time I will wait to add the cheese for the last 5 minutes - it got a little too brown)

Bake for 20-25 minutes until cheese is melted and chicken is done.  

Serve with honey mustard sauce (recipe below) to dip.  

Honey Mustard Sauce (I only made half of this recipe and it was plenty for the 3 of us)


1/2 cup mayo
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
1/4 cup honey
1 tablespoon dried onion flakes
1/2 tablespoon lemon juice


Mix all ingredients together. Cover and chill overnight (I did not chill overnight).  Serve with chicken.  

Sunday, January 13, 2013

Chicken Pot Pie

This recipe is a quick and easy dinner I have made a few times.  It is perfect for a night you are craving comfort food without the heavy pie crust.  I usually buy a rotisserie chicken to use for this meal - quick and easy!

What you need: 

1 can (10-3/4 oz. condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg. (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas) thawed
1 cup shredded cheddar cheese
1 cup all-purpose baking mix (Bisquick)
3 Tbsp. milk

Make it:

Heat oven to 375 degrees.

Combine soup and 1/2 cup sour cream in 8-inch square baking dish.  Stir in chicken, vegetables and cheese.

Mix baking mix, remaining sour cream and milk just until mixture forms soft dough.

Spoon into 6 mounds over chicken mixture.  Bake until biscuits are golden brown and chicken mixture is hot and bubbly.  

Thursday, January 3, 2013

Chicken and Rice Casserole

Happy New Year!  I hope 2013 is going to be a great year.  I know cooking at home is one of my resolutions.  Most of the things I make test better than food out anyway!  I always feel good when something I cook makes my boys happy.  

One of my best friends made this meal for us and it was so yummy!  The leftovers were even better.  So, Tuesday night I made it myself.  YUM!  This is now one of my favorites.  

The original recipe says this makes 4 servings...it makes at least 6 large portions.

Chicken and Rice Casserole

Boneless chicken breasts
4 cupsRice; cooked
1 12-oz canCream of celery soup
1 12-oz canCream of chicken soup
1 12-oz canBroccoli and cheese soup
1 cupVelveeta cheese; cubed
2 cupscheese; Shredded
2 cups cooked Broccoli

Preheat oven to 350.
Boil chicken breasts with your seasoning  preferences and allow to cool.
Cube chicken breasts and set aside.
Mix together cream of celery, cream of chicken, and broccoli and cheese soups.
Layer cooked rice at the bottom of casserole pan.
Mix the chicken and broccoli into the soup mixture. 
Sprinkle the cubed Velveeta cheese onto the rice.
Spoon soup, chicken, and broccoli mixture on top of the rice layer.
Sprinkle top with shreaded cheese.
Bake at 350 until cheese is melted and browned (I baked for about 25-30 minutes).

Chicken, Broccoli and Potato Divan

Chicken, Broccoli & Potato Divan

I have been slacking a bit with the holidays on dinner and my blog.  I made this recipe a few weeks before Christmas and it was really good.  

I always have a tub of the new Philadelphia cooking creme in the refrigerator, it is great for a quick meal.  

What You Need
1/2 cup KRAFT Tuscan House Italian Dressing
4 small boneless skinless chicken breasts (1 lb.)
1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
1/2 cup milk
1 pkg. (20 oz.) refrigerated sliced potatoes
2 cups frozen broccoli florets
1 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1/8 tsp. ground black pepper

Make It
Heat oven to 375ºF. Pour dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
Mix cooking creme and milk in large bowl until blended. Add potatoes, broccoli and 1/2 cup shredded cheese; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray. 
Remove chicken from marinade; discard marinade. Place chicken over vegetable mixture; sprinkle with pepper. Cover.
Bake 1 hour or until chicken is done (165ºF), uncovering and sprinkling with remaining shredded cheese after 45 min.