Saturday, January 12, 2013

Tailgate Chicken

Okay, I can't even remember how I came up with this other than my sister and I were talking about a food show we'd watched where they talked about Tailgate parties.  I guess the word stuck, because that's what I started calling it.  It is so good and because it's a crock pot dish, you can have it cooking all day while you prepare for the Big Game =)





Tailgate Chicken Crock Pot


Ingredients You'll Need:


  • 1 can Cream of Chicken Soup
  • 1 can Yellow Corn
  • 4 (4 oz) Boneless Skinless Chicken Breasts (frozen)
  • 1 can (4 oz) Fritos Jalapeno & Cheddar Cheese Dip
  • 1 can Chicken Broth
  • 1 (4 oz) can Green Chilies
  • 1 cup sour cream


Directions:


  • Combine corn, cream of chicken soup, chicken broth, & green chilies together in a bowl.  Place chicken breasts inside crock pot and pour chicken soup mixture over the top.  Put on low heat for 6-8 hours and high heat for 3-5 hours.
  • About 15 minutes before time to serve, in a separate bowl mix sour cream and cheese dip together and add to crock pot.


Servings: 6




Monday, January 7, 2013

Chicken A La King

This is such a good recipe.  The biscuits go perfect on top and the sauce is just pure yum.  There's really not much I can describe about it, other than you have to try it.  It's like a lower calorie version of pot pie.  The biscuits act as a crust so to speak.  Give it a try, you won't regret it. 




Chicken A La King


Ingredients You'll Need:


  • 1 tube biscuits (I use the 3 for 160 calorie kind)
  • 1 Cup Water
  • 10 ounces chopped chicken (You can use canned as well, both work)
  • 3 carrots, peeled and cubed
  • 1 medium onion, chopped
  • 1 Tbsp. chicken bouillon granules
  • 1/8 tsp. black pepper
  • 1/8 cup butter
  • 2 Tbsp. cornstarch
  • 1 Tbsp. flour
  • 1/2 can (about 7.5 ounces) Evaporated Milk
  • 1 can (15 ounces) sweet peas
  • 2 celery stalks, chopped


Directions:


  • Begin by preheating oven to 400 F Degrees.
  • In a 4-quart saucepan combine water, chicken, carrots, celery, and onion.
  • Bring to boil.  reduce to a simmer and cook 10 minutes, stirring occasionally.
  • Add chicken bouillon, pepper, peas, and butter.
  • Dissolve cornstarch and flour into evaporated milk and stir into the chicken mixture.
  • Simmer for 3 minutes, stirring frequently until thickened.
  • Pour filling into a 9 inch casserole dish.  Place the biscuits on top.  Cover with a lid.
  • Bake in a 400 degree oven for 35-40 minutes, or until the biscuits are a golden brown and the filling is bubbling.


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