Crock Pot Cream Cheese Chicken Chile

Here's a super easy crock pot dish.

It starts with  two frozen chicken breasts.

Put all the ingredients in a crock pot.

Drain and rinse the beans.

Give it a stir and top with cream cheese.

Cook on low for 6-8 hours.

If you're home stir after 2 or 3 hours to blend
 in the cheese. Or just stir when you get the chance.
Shred the chicken before serving.

Serve over rice. 

Some chopped cilantro would be nice.

Crock Pot Cream Cheese Chicken Chili

(that's a mouthful!)

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.
Can also serve in tortillas or taco shells.
Serves 4

(This would also make an excellent dip!)

Enjoy!

Links: Funky Junk, Stone Gable,
Savvy Southern Style, Designs By Gollum

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Baked Greek Chicken

This chicken recipe is too easy
to be this good.

 You can easily make it if you are cooking for
 one or twenty.

Ranch Dressing
Worcestershire sauce
Salt, Pepper, Garlic Mix

On each breast,

 Drizzle on a little Worcestershire (about 1 t)

Sprinkle with a little House Seasoning Mix.

Squirt on a little Ranch Dressing (about 2 T)

and spread it a bit. Pop into a 350-375 oven

for 30 minutes, or until lightly browned.

Serve with rice and a green vegetable.

~~~Dinner is served~~~

You can also use a whole cut-up chicken.

Cook that a little longer.

I reuse an empty seasoning container 

to mix-up Paula Deen's 

House Seasoning 

1/2  C salt

1/4 C pepper

1/4 C garlic powder

Add to a large shaker top container.

Toss to combine.

It goes on almost everything.

Baked Greek Chicken

 boneless chicken breasts

(1-2-3-4-5-6-7-8)

or a whole cut-up chicken

Worcestershire sauce

Hidden Valley Ranch Dressing

Garlic-Salt-Pepper Mix

Put chicken pieces in a shallow casserole.

Drizzle a little Worcestershire on each piece.

Sprinkle on a little seasoning mix.

Squirt on a little Ranch dressing.

Bake at 350 until golden for about 30 minutes.

(More for bone in chicken pieces.)

Serve with rice.

Enjoy!

tip: Use your toaster oven if you are just making one.

Links: Designs By Gollum, At The Picket Fence,
EKat's Kitchen, Stone Gable, Savvy Southern Style

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Cathy's Curry Chicken

a.k.a known as cool curry chicken. My good friend Cathy introduced me to this delicious dish, so I've renamed it in her honor. It's a wonderful dish for company because you can prep it ahead of time and then just pop it into the oven. It's so easy to whip together. I cut the recipe in half when making it just for the two of us and have leftovers for another meal. Serve it hot over rice and cold or at room temperature the next day (hence the name cool).

Cathy's Curry Chicken  
6-8 boneless chicken breasts
1/2 stick butter
1/2 C honey
1/4 C Dijon mustard
2 T yellow mustard
1 T curry powder
1/2 lime, juiced and rind grated
1 t salt
1 clove garlic, minced

Arrange chicken breasts in single layer in a 9x13 casserole. Cut in half lengthwise if very large.
Combine remaining ingredients in a saucepan and bring to a boil. Remove from heat. Pour over chicken.
Bake @ 350 for 35-45 minutes, basting once or twice.

Enjoy!
Rita
Links: Ekats Kitchen, Funky Junk Interiors

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