Slow Cooker Quinoa Chicken Chili Recipe

Loved this recipe.  It was even better the second day and each day after.  Honestly, I kind of feel like the chicken was an afterthought so wouldn't feel totally compelled to use it.  I did have to add some extra water in the end but it was so hearty and flavorful.  Plus...a slow cooker...hello!

Slow Cooker Quinoa Chicken Chili Recipe

Recipe from queenbeecoupons.com

INGREDIENTS

1 cup of quinoa, rinsed

One (1) 28 oz can of diced tomatoes (you could use crushed)

One (1) 14 oz can diced tomatoes with green chilies (Rotel)

Two (2) 16 oz cans of black beans, rinsed, drained

One (1) 15 oz can of corn, drained

3 Cups chicken stock

2 large chicken breasts, frozen or thawed (cook longer if frozen)

1 tsp garlic powder

2 tsp cumin

1 tsp crushed red pepper

2 tsp chili powder

This has a nice little kick to it, but I didn’t think it was too spicy. If you’re nervous about spice, reduce the red pepper and the chili powder by half.

HOW TO PREPARE

1.) Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on high for about six hours. As long as the chicken is cooked – it’s done!

2.) Remove chicken and shred it with two forks. Return to slow cooker.

3.) Top with cheese, sour cream, avocados – whatever sounds good to you! I’m thinking the next day it would probably thicken up enough to eat in a whole wheat tortilla.

Chicken Burrito Bowls (Copycat Chipotle)

I'm making this for the second time tonight, its that good! And may I add healthy! It's another Pinterest find! Enjoy!

Chicken Burrito Bowls

babycenter blog

1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon kosher salt
Dash of cayenne pepper
Pinch of garlic powder
1 lb chicken breast, cut into bite-sized pieces
Olive oil
1 red onion, chopped
1 red bell pepper, chopped
1 cup frozen corn, thawed, or fresh corn cut off the cob
1 15 ounce can black beans, rinsed and drained
2 cups cooked brown rice
Avocado, cilantro, and lime juice for garnish (optional)

In a small bowl combine chili powder, cumin, salt, cayenne pepper, and garlic powder. Sprinkle evenly over chicken pieces.

Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the chicken and cook through. Remove the from the pan and set aside.

If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.

Layer rice, bean mixture, and chicken in a bowl and top with avocado, cilantro, and lime juice if desired.

Old Fashion Meatloaf

   I felt like our blog was lacking in ground beef recipes so I've been on the lookout. I don't cook all that much with it but its nice for a change! I found this on Pinterest and it was delicious! Seth loved it too! It was easy and I had all ingredients on hand! 

Recipe Courtesy of Paula Deen

Based on 178 Reviews

Servings: 4 servings 
Prep Time: 10 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients

1 lb ground beef
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion 
1/2 cup chopped bell pepper
1   egg, lightly beaten
8 ounces canned diced tomatoes (without juice)
1/2 cup quick-cooking oats

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Directions

Preheat oven to 375 degrees F.

Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.

Topping: 
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Huli Huli Chicken

Huli Huli Chicken

by cinnamonspice&everythingnice.com

Huli huli chicken is finger-licking good Hawaiian barbecue. Another great pinterest find! I didn't have rice vinegar so I substituted apple cider vinegar and it still tasted delicious! We ate it with sticky white rice and it made for a delicious meal! Enjoy!

Ingredients

Sauce:

2 cups unsweetened pineapple juice

1/3 cup organic ketchup

1/3 cup soy sauce

1/4 cup brown sugar

1/4 cup honey

1-inch piece of ginger, minced

2 tablespoons rice wine vinegar

1 tablespoon sesame or vegetable oil

3 cloves garlic, smashed and minced

1 tablespoon Worcestershire sauce

a pinch of red pepper flakes

a squeeze of fresh lemon juice

1 + 1/2 pounds chicken breasts or cutlets (you can also use bone-in)

Skewers:

cubed pineapple

red onion, cut into thick slices

Instructions

At least 2 hours before cooking:
1. In a large mixing bowl whisk all the sauce ingredients together until well combined.
2. Remove half of the sauce to a separate bowl, cover with plastic wrap and refrigerate - this will be the glaze/dipping sauce.
3. Pound out the chicken breasts to an even thickness on a cutting board between 2 pieces of plastic wrap with a meat mallet.
4. Add the chicken breasts to the bowl with the sauce, turning to coat well. Cover with saran wrap and refrigerate at least 2 hours up to 6.
When ready to cook:
5. Add the sauce you set aside earlier for the glaze to a small saucepan over medium high heat. Bring to a boil then maintain a slow simmer for 20 - 25 minutes, stirring often.
6. Meanwhile preheat your grill on high heat. Thread the pineapple and onion with skewers.
7. Grill the chicken (and kebabs) on both sides until cooked through to an internal temperature of (164 - 175 degrees F.). Discard the marinade the chicken was in.
8. Remove the chicken and kebabs to a large platter and baste the tops with the hot glaze. Cover with aluminum foil and let rest 5 - 10 minutes.
9. Serve with the leftover glaze for dipping.

Bourbon Street Chicken

I'm making this for the second time! Its delicious!!! And easy! We add green beans at the end to get our vegetables in!

2 poundsboneless chicken breasts; cut into bite-size pieces

1 tablespoonolive oil; (1-2)

1 garlic clove; crushed

1/4 teaspoonginger

3/4 teaspooncrushed red pepper flakes

1/4 cupapple juice

1/3 cuplight brown sugar

2 tablespoonsketchup

1 tablespooncider vinegar

1/2 cupwater

1/3 cupsoy sauce

1 tablespooncornstarch; (if thick sauce desired)

Bourbon Chicken Preparation

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients, heating over medium heat until well blended and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes uncovered.

Serve over hot rice.

Notes

I also like to mix about 1 teaspoon of Sriracha sauce (found in the asian food section of the grocery store) in with the ketchup for additional heat. Do it if you like it spicey!

Red and White Pasta

My ward has been bringing me amazing meals for the past 2 months.  I am not talking Little Caesar's, I am talking full course homemade delicious meals.  This one was our favorite!  It is super rich and definitely not healthy but a crowd pleaser and quite easy.

Red and White Pasta

From: Laurie Pecotte

Preheat oven to 350 degrees

Cook the pasta & prepare Alfredo sauce

Alfredo Sauce

1/2 cup (1 stick) butter

1 (3 oz) package cream cheese

1 pint heavy cream

1 tsp garlic powder

1/2 cup grated Parmesan cheese

salt and pepper

Melt the butter in a saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example if you're serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 tsp at a time. Cook and stir for desired consistency. Stir the Parmesan cheese into the sauce and season with salt and pepper.

ONCE YOU HAVE THE ALFREDO SAUCE DONE AND PASTA COOKED

Spread a think layer of spaghetti sauce (I just use Prego) in a 9x13 baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1 1/2 cups of mozzarella cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.

Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.

Crock Pot Enchilada Steak

I found this recipe on Pinterest and tried it last week.  It was so good and super easy to make.  I was picking at the steak meat all night long because it was flavored perfectly and really tender.  Plus, its done in the crockpot and you can do whatever you want with it afterwards- we used it for tacos, but the original recipe uses them for baked enchiladas.

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Crock Pot Enchilada Steak

Adapted from Chef in Training

2 lbs. stew meat (I used 1lb lean, 1 lb. with a little fat)

1 16-oz. can red enchilada sauce 

2 beef bullion cubes

Refried beans (see this recipe for homemade)

Tacos and desired fillings

Place stew meat in crock pot.  Top with crushed bullion cubes (if yours wont crush, put them in a small container with a little water for about 30 seconds and then crush) and enchilada sauce.  Cook on low for 7-8 hours, until meat is very tender and falls apart.  Drain off extra juice and use meat as desired.  Here's the link for the original recipe if you'd like to make enchiladas.

Chicken Enchiladas by Campbell's Kitchen
I made these last night and they were delicious! They have more of that cream of chicken soup flavor. I would add more sour cream next time because the soup flavor was a little strong, just my personal opinion. But I loved them and they were easy to make! 

Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Servings: 4

"Chopped chicken, green chiles and a flavorful sauce made from sour cream, onion, chili powder and Campbell's® Condensed Cream of Chicken Soup are wrapped in tender tortillas and baked with more sauce and shredded Cheddar cheese for a delicious Southwestern-style dish."

INGREDIENTS:

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/2 cup sour cream 1 tablespoon butter or margarine 1 medium onion, chopped 1 teaspoon chili powder

2 cups chopped cooked chicken or turkey 1 (4 ounce) can chopped green chilies 8 (8 inch) flour tortillas, warmed 1 cup shredded Cheddar cheese or Monterey Jack cheese

DIRECTIONS:

1.	Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
2.	Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350 degrees F for 25 minutes or until hot.

Creamy Tomato Soup

I made this soup tonight and it was absolutely FABULOUS- I wish I could jump out of the computer screen and make it for you.  We seriously loved it and it was so incredibly easy to put together.  In fact, I decided to make it very last minute and had to make something that I had all of the ingredients for already and this was it.  Even Tessa lapped this up...I'm so glad I came across this recipe- its definitely going in the regular rotation.

google images

Creamy Tomato Soup

Adapted from allrecipes.com

1 (29-oz.) can diced tomatoes

1 (10.5-oz.) can chicken broth

2 Tbs. butter

2 Tbs. sugar

1 Tbs. chopped onion

1/4 tsp. baking soda

2 cups heavy whipping cream (or milk, if you want something lighter)

Cooked Pasta, of your choosing and amount (optional- see below)

In a large pot, mix all ingredients together, except heavy cream and pasta.  Bring to a simmer and leave it simmering for one hour.  Near the end of the hour, in a double boiler (or glass bowl over a small saucepan), heat the heavy cream until hot- do NOT boil or it will scorch.  Add desired spices to your soup (I sprinkled some dried basil and salt- you can use whatever you prefer). Once cream is heated through, add to soup.  I blended my soup in a blender at this point, b/c I knew my kids weren't going to like chunks of tomatoes- this is optional.  Then, stir in cooked pasta and serve.

*Adding pasta is optional- I added it so it would be more kid-friendly and it worked.  My kids loved this dish, and it was more hearty and filling that way.  You can add as much or as little as you like.

Crock Pot Honey Sesame Chicken

I made this last week and it was really good and super easy.  I served it with a side of broccoli and it came together perfectly.

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Crock Pot Honey Sesame Chicken

From The Comfort of Cooking

4 chicken breasts (about 2 pounds) 
Salt and pepper 
1/2 cup diced onion

2 cloves garlic, minced

1 cup honey 
1/4 cup ketchup

1/2 cup low-sodium soy sauce 
2 tablespoons vegetable oil or olive oil 
1/4 teaspoon red pepper flakes 
4 teaspoons cornstarch

1/3 cup water 
1/2 tablespoon (or more) sesame seeds

3 scallions, chopped

Cooked rice

Place chicken in crock pot and lightly season both sides with salt and pepper.  In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.  Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside.   In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.  Serve over cooked rice. Sprinkle evenly with sesame seeds and chopped scallions.

Slow Cooker Creamy Chicken and Wild Rice Soup

Now that school has started, I've formed a closer relationship with my slow cooker because I have ZERO extra time (those of you who don't have school-aged kids yet, soak up the hours of deciding your own schedules).  While our weather in Texas hasn't started cooling off yet, soup season is beginning to slowly creep in and I've found a few that I'm dying to try.  This one was top of my list and I'm glad I put it to the test.  It was easy, kid-friendly, full of flavor, and made a lot of hungry mouths happy.

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Slow Cooker Creamy Chicken and Wild Rice Soup

Chef Mommy

4 1/2 cups chicken broth

2 cups water

1 cup diced carrots

1 cup diced celery

2 boneless, skinless chicken breasts, thawed

1 pgk. Rice-a-Roni long grain and wild rice

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup all-purpose flour

1/2 cup butter

2 cups half and half (I used fat free)

Combine broth, water, carrots, celery, chicken, rice (with seasoning packet), salt and pepper in the crock pot.  Cook on low for 4 hours, or high for 6 hours.  With about 30 minutes left on slow cooker, melt butter in saucepan over stovetop, add salt and pepper and then flour by tablespoons and mix to make a roux.  Then, whisk in the half and half, a little at a time, until combined and smooth.  Set roux aside while you remove the chicken from the crock pot, shred it, and then put it back in crock pot, along with the roux.  Mix to combine and continue to cook until time is done.  Enjoy!

Roasted Red Pepper and Asiago Caesar Salad

On our recent girls' trip to Utah, we ate at Cafe Zupas and I ordered this salad and their amazing Cauliflower Soup (if you ever go, you MUST try this soup).  It was a perfect combination.  I kept thinking that I could make this same salad at home and so I went home and did just that.  Its so delicious and so easy to throw together.  What I loved about it too is that you can make it into a meal by  adapting it to what you and your kids like (see suggestions below).  My kids LOVED this when I added pasta to it and we all ate it for dinner.

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Roasted Red Pepper and Asiago Caesar Salad

Adapted from Cafe Zupas

Head of Romaine Lettuce, chopped

Jar of sweet Roasted Red Peppers, diced small (add desired portion)

Asiago Cheese, shredded

Brianne's Asiago Caesar Dressing (found in dressing aisle)

Garlic Croutons (we like Texas Toast Garlic & Butter flavor)

Shredded Chicken (optional)

** Preparation Suggestions: you can prepare this however you like, whatever proportions you like.  Leave out the croutons, add shredded chicken, add a box of cooked pasta, make it into a wrap, whatever you like! We made it without chicken and added cooked pasta and ate it as a main course. 

Crock Pot Cream Cheese Chicken Chili over Rice

I found this recipe through pinterest and made it for dinner last night...everyone LOVED it.  And, its ridiculously easy to make, despite the humongous recipe title.  So, make it!  :)

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Crock Pot Cream Cheese Chicken Chili over Rice

Adapted slightly from Rita's Recipes 

2 frozen chicken breasts

1 can Rotel tomatoes (with diced green chilies)

1 cup of frozen corn (or one can)

1 can black beans, drained and rinsed

1 pkg. Ranch dressing mix

1 Tbs. cumin

1 tsp. chili powder

1 tsp. onion powder

1/2 cup water (skip this if you're using canned corn)

1-8oz. package 1/3 less fat cream cheese, cubed

Put all ingredients besides cream cheese into the crock pot.  Stir to combine.  Place cream cheese over the top.  Cook on low for 6-8 hours.  After 2-3 hours, stir in cream cheese until combined.  Shred chicken before serving.  Top with cilantro, if desired.  You don't have to serve it over rice- you can just serve as a chili.

Autumn Chopped Salad

photo from espressoandcream.com

A lovely little salad to throw together.  I loved the combination of the poppyseed dressing and the balsamic vinaigrette.  My new favorite item in a salad: pears!

Autumn Chopped Salad

From espressoandcream.com

Ingredients

*6 to 8 cups chopped romaine lettuce

*2 medium pears, chopped

*1 cup dried cranberries

*1 cup chopped pecans

*8 slices thick-cut bacon, crisp-cooked and crumbled

*4 to 6 oz. feta cheese, crumbled

*Poppy seed Salad Dressing (I like T. Marzetti)

*Balsamic Vinaigrette (I like Newman's Own Light Balsamic Vinaigrette)

Instructions

*On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.

Vegetable Lasagna...in a crock pot!

This meal was so good that I wanted to stop mid-meal and post it.  But, I couldn't pull myself away from the plate.  And, who doesn't love a crock pot meal?  So easy.  We loved it.

courtesy google images

Vegetable Lasagna

Adapted from Eatingwell.com

1 large egg

1 15-oz. container cottage cheese (or ricotta, if you prefer)

1 5-oz. package baby spinach, coarsely chopped

1 pkg. sliced fresh mushrooms, chopped

1 zucchini, quartered lengthwise and thinly sliced

2 28-oz. diced tomatoes

3 cloves garlic, minced

Pinch of crushed red pepper

Salt, Pepper as desired

1 Tbs. dried basil

1/2 Tbs. dried oregano

Garlic Salt, as desired

3 cups mozzarella cheese, divided

Favorite Pkg. of Noodles (I used penne)

Combine egg, cottage cheese, spinach, mushrooms, zucchini, salt, garlic salt, and pepper in a large bowl.  Combine tomatoes, and all remaining spices and minced garlic in medium sized bowl.    Coat your crock pot with cooking spray.  Pour 1 1/2 cups of tomato mixture in bottom, followed by half of cottage cheese mixture, then another 1 1/2 cups of the tomato sauce, half of the package of noodles, and then 1 1/2 cups of the mozzarella.  Repeat all previous layers.  Cook on high for 4-5 hours, mixing entire meal together HALFWAY through to allow all noodles to cook evenly.  Enjoy!

Crispy Southwest Chicken Wraps

Made this for dinner tonight and we all loved this meal...it was seriously delicious.

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Crispy Southwest Chicken Wraps

Mel's Kitchen Cafe

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Busy Night Marinara

I made this last night for dinner and it was delish!  It tasted so fresh and natural and perfect on a bed of angel hair pasta.  My kids ate seconds and the adults ate thirds... a good sign.  You can use whatever tomatoes you have on hand, although I find that cherry tomatoes are the best.

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Busy Night Marinara

Adapated from Mmm....is for Mommy

2 Tbs. Olive oil

1 small onion, diced small

2 garlic cloves, minced

1/4 tsp. red pepper flakes

Cherry tomatoes, 1 pint (or any fresh tomato you have in the fridge)

1 15-oz. can diced tomatoes (or omit the fresh tomatoes and use 2 cans total)

1 tsp. honey

salt and pepper, to taste

1/2 cup chopped (not packed) fresh basil leaves, or a good handful

Warm oil in pan over medium heat.  Add onions and saute for 2-3 minutes.  Add garlic and red pepper flakes and saute together for another minute or two.   Add the tomatoes to the pan.  Once they heat through and begin to soften, mash the tomatoes in the pan with a potato masher.  Add the honey and s&p to the pan, stir and let simmer on low heat for 30 minutes (most of the juices will evaporate and the sauce will thicken).  Remove from heat and add basil.  Stir together to combine.  Serve over pasta.

The Ultimate Marinade

photo from howsweeteats.com

I don't know if it's because of the amazing Costco steak, or the amazing marinade-but HOT DOG! this stuff was good.  Seriously, I don't need to go out to eat if Jake can grill me up an amazing slice of beef like this!





The Ultimate Marinade

Recipe from howsweeteats.com



1/3 cup soy sauce

2 tablespoons olive oil

1/4 cup sherry wine

1-2 tablespoons brown sugar

2-3 garlic cloves, minced

1/4 teaspoon ginger powder



Combine all ingredients together and mix in a large bowl or baking dish. Whisk until sugar has disolved and pour over meat, seafood or veggies.

Throw and Go BBQ Chicken

photo from realmomkitchen.com

Don't you just love crock pots?  The house smells good all day.  You look and smell like an awesome wife.  Yet-all you did was throw some junk in a pot and push start.  I love it!  This is a really yummy recipe.  I was a little worried that there wasn't more liquid in the pot, but it all worked out-don't worry!  I actually halved the recipe and it made 6 sandwiches for us.  Don't forget the money maker--throw a dill pickle on there (lesson learned from Claire, thank you!)


Throw and Go BBQ Chicken
Recipe from realmomkitchen.com

• 5 boneless skinless chicken breasts
• 1/2 tsp garlic powder
• 1/2 tsp onion flakes
• 1/2 tsp salt
• 1/4 cup brown sugar
• 1 cup spaghetti sauce
• 1/2 cup Kansas City Style bbq sauce (I used Cattlemen’s Kansas City Classic)
• 1 Tbsp. liquid smoke
• rolls or buns to serve on
• butter

1. Place all the ingredients in the crock pot in the order listed above.
2. Cook in the crock pot on high for at least 6 hours.  Remove the chicken and shred.  Return to the crock pot and mix into the sauce.
3. Butter the inside of your buns or rolls.  Place them on a cookie sheet.  Broil them in the oven on the second highest level for the oven rack (this prevents burning).  Broil until golden brown.  You want them toasty because this bbq chicken is so moist and saucy you will end up with soggy bread if you don’t toast them.  Sandwich bbq chicken inside toasted buns or rolls.

Crispy Cheddar Chicken

photo from jamiecooksitup.blogspot.com

This tasted even better than it looks.  It was a nice variation on a normal chicken meal.  I used tenderloins instead of breasts which worked much better for my needs...and the baking time!  This was the number one rated recipe last year!

Crispy Cheddar Chicken

From Jamiecooksitup.blogspot.com

Chicken:

4 large chicken breasts

2 sleeves Ritz crackers

1/4 t salt

1/8 t pepper

1/2 C milk

3 C cheddar cheese, grated

1 t dried parsley

Sauce:

1   10 ounce can cream of chicken soup

2 T sour cream

2 T butter

1. Cut each chicken breast into 3 large chunks. 

 2. In a small food processor grind up the ritz crackers. 

 3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.

 4. Dip each piece of chicken into the milk...

then the cheese....

and finally the cracker crumbs. 

5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan. 

6. Sprinkle the dried parsley over the chicken. 

7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 

8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken. 

Enjoy!