Crockpot Italian Chicken

I've been making this recipe for years. I don't remember where I actually got it. It was in a stack of photocopied recipes that I either got from my sister in law or my friend Mandi. Anyway this is another one that I had on my list to add on here and a month or so ago I also saw this on The Girl Who Ate Everything's blog. We actually ate this a few weeks ago and I forgot to take a picture so I'll have to try to remember to take one the next time we have it.

Crock pot Italian Chicken

4 chicken breasts

1 packet dry Italian dressing

1 8oz package cream cheese

1-2 cans cream of chicken soup (I only use one can the last time I made it and the sauce was pretty thick)

Place chicken in crock pot, sprinkle Italian dressing on to, cut up cream cheese and place on top, pour soup on top. Cook on low for at least 4 hours. You can leave it in all day and it will still be fine. I pull the chicken out once it's ready and just shred it using a fork then put it back in for a few minutes. If the sauce is to thick, add milk. Serve over pasta or rice. We eat it both ways. Last time was over pasta. I think I like it over rice better.

(Some recipes say to mix the cream cheese and soup on the stove then our over the chicken in the crock pot. I don't do it this way because the cream cheese melts and you can mix it all together in the crock pot anyway)

Cheesy Chicken & Rice Casserole

My friend was telling me about this recipe and although it sounded a little strange, with the corn, it sounded good so I decided to try it. It was good and it was another recipe that Karson ate. Anything he eats will be made again. I got the recipe from HERE. (sorry about the horrible spacing. I keep fixing it but it keeps posting this way) Mandy's recipes Cheesy Rice and Chicken Casserole

1 Box Yellow Rice (I didn't have yellow rice so I used white rice and probably would just use white rice next time I make it)

1 Stick Margarine (I'm not sure what the butter is for. I only cut a small piece of butter and stirred it in with my rice)

1 Can Cream Of Chicken Soup

1-2 Cups shredded, cooked chicken (I bought a rotisserie chicken so I could make this quick)

1 can Whole Kernel Corn (drained)

1 1/2 Cups Cheddar Cheese (I'm guessing I used more like two cups)

Cook rice according to package directions. Add rice and all other ingredients, except for 1/2 C of cheese, into a bowl and stir until well combined. Spoon into casserole dish and top with remaining cheese. Bake at 350 for about thirty minutes, or until bubbly.

Chicken & Rice Casserole

This isn't going to give much detail but maybe when I perfect it I'll fix it. My friend made this for me awhile ago and Karson ate a lot so I've been wanting to try it. But, she doesn't use a recipe so I got what was in it from her and guessed. I used canned chicken and now that I've been cooking a lot more than I used to I've decided I no longer like canned chicken so I won't do that again. Karson ate all his rice but he picked out the chicken. This is similar to Hawaiian haystacks, which we eat often. I think I need to tweak this a little because my friends was much better than mine, but I still liked it a lot.

Ingredients

2 cups cooked rice

1 can cream of chicken soup

1 cup sour cream

a little bit of milk

Parmesan cheese

croutons (my friend makes her own. Maybe someday I'll try that, or not.)

salt

pepper

Directions

Cook rice. Mix in the rest of the ingredients. I mixed in some Parmesan cheese. I don't know how much I used. I also poured some on top along with the croutons. I cooked it on 350 for about 35 minutes. It's good served with cesar salad. If you can eat salad that is, because I can't :(

Tex Mex Bake

I saw this in a magazine but it can also be found HERE 1 bag (14 oz) Success White Rice (I just used regular white rice)

1 can (10 oz) diced tomatoes and green chilies (I used just diced tomatoes)

1 lb. ground beef, browned

4 cups tortilla chips, crushed

1 can (15 oz.) seasoned pinto beans or chili beans (I used regular chili with beans)

1 lb. pasteurized prepared cheese (Velveeta) cut into cubes

1/4 cup green onions (Of course I leave these out)

non-stick cooking spray

Sour cream, optional

Prepare rice according to package directions, set aside. Preheat oven to 350. Spray a 13X9 inch baking dish with non-stick cooking spray. In a medium bowl, combine cooked rice, diced tomatoes, chili and ground beef. Set aside. Cover baking dish bottom with tortilla chips. Layer half of the cheese over the tortilla chips. Top with beans, rice, tomato and beef mixture. Top with remaining cheese. Bake uncovered for 15 minutes or until cheese is melted. Top with sour cream. ***The first time I made this I cooked it with the chips on the bottom and they got soggy. Each time I've made it since I just leave the chips out and crush them on top before serving it and it tastes so much better.