Super Easy Chicken n Dumplings

Super Easy Chicken n Dumplings

by Emily Ekegren

• 
  
• 1 lb of chicken (start with it frozen)
• 1 can of cream of chicken
• 1 can of cream of mushroom
• 2 cans of water
• black pepper (a generous amount to your taste)
• veggies ( i used corn and carrots and green beans that were frozen)
• some garlic

Put all that in the crock pot on high until is starts bubbling, then turn it down to low about 4 hours.

when the chicken is cooked through take it out and shred it up or cut it into chunks.

about 60-90 minutes before you want to eat it, make biscuits (I use bisquick/milk, some people use fridge biscuits) and pot them on top to bake. i like to sprinkle some garlic powder on top and a little cheese. when you can tap on the top they are about done. depending on hoe done you want your biscuits is when they're done.

Chicken & Rice Casserole

Chicken & Rice Casserole
2 (14 1/2 oz.) cans green beans, rinsed and drained
3 cups diced cooped chicken
1 medium onion diced and sauteed
1 8oz. can water chestnuts, drained and chopped
1 4 0z. can pimentos
1 (10 3/4ox) can condensed cream of celery soup
1 cup mayonaise
1 (6 0z.) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp cheddar
pinch salt

Preheat oven to 350 degrees
Mix ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Serves 6 to 8.

Easy Chicken Spaghetti

1 pkg chicken breast
1 can cream of mushroom soup
8 oz. Velveeta Cheese
1 can Mild Rotel
8 oz Spaghetti

Boil your chicken, and shred.

Use broth from chicken to boil your pasta. Drain.

In the mean time, add Velveeta (cubed), cream of mushroom and rotel together over medium heat until melted.
*If you DO NOT like the consistency of tomato's, but still want the flavor of Rotel, use a food processor to puree them and add to the mixture. This is what I did to still give the dish a little spice. And the hubby didnt even know there was tomatos in it...suuweeettt

After that add all ingredients into a baking dish and back for 20 minutes on 375!

Recipes of the Day: 30 Minute Almond Chicken & Cheest Rice & Corn Cassarole

30 Minute Almond Chicken

What You Need!

8 boneless skinless chicken thighs (about 3/4 lb.)
1/4 cup KRAFT Zesty Italian Dressing
1 cup chicken broth
2 cups fresh green beans, trimmed, halved
1 cup instant white rice, uncooked 1/4 cup
PLANTERS Sliced Almonds


Make It!
COOK chicken in dressing in large nonstick skillet on medium-high heat 4 min. on each side or until evenly browned.

ADD broth; bring to boil. Cover; simmer 5 min. Add beans; cook 5 min. or until chicken is done (165ºF). Remove chicken; cover to keep warm.

STIR rice and nuts into beans. Remove from heat; cover. Let stand 5 min.; fluff rice. Serve with chicken.

Kraft Kitchens Tips
Easy CleanupSince everything is made in 1 skillet, cleanup is a snap!

Cheesy Rice and Corn Cassarole

What You Need!
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1 egg
2 cups cooked instant white rice
1 can (15-1/4 oz.) corn with red and green bell peppers, drained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
2 Tbsp. chopped fresh cilantro

Make It!
HEAT oven to 375°F.

MIX cream cheese spread and egg in large bowl until well blended. Stir in rice, corn, 3/4 cup shredded cheese and cilantro.

POUR into greased 1-1/2-qt. casserole; top with remaining shredded cheese.

BAKE 20 to 25 min. or until is casserole is heated through and cheese is melted.

Chicken, Cheese & Spinach Manicotti

Ingredients:
1-1/2 cups finely chopped cooked chicken breasts
2 cloves garlic, minced
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 egg whites
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
10 manicotti shells, cooked, drained
1-1/2 cups spaghetti sauce
1/4 cup chopped fresh basil

Directions:

COMBINE chicken and garlic in large bowl. Add spinach, cottage cheese, egg whites and 1/4 cup mozzarella; spoon into manicotti shells.
TIP: PIPE mixture into manicotti with a small slit in the corner of a sandwich bag. Much easier than shoving the mix in with a spoon! What a mess

PLACE in 13x9-inch baking dish sprayed with cooking spray. Cover with spaghetti sauce.

BAKE 25 to 30 min. or until heated through. Top with remaining mozzarella; bake 5 min. or until melted. Sprinkle with basil.

Easy Layered Chicken Bake Amandine

Oldies but Favorites

Easy Layered Chicken Bake Amandine
I used to make this pre Pampered Chef and when I didnt really make anything but stuff out of KraftFood magazines and such.
I have made this a few times and its REALLY good considering its make with a box of stuffing~
I would sub the frozen green beans for fresh ones.
I do not use any frozen or cans veggies except corn (on occasion)

This is great when you are needed something easy and quick!

Amandine
1/2 tsp. poultry seasoning
1 can (10-3/4 oz.) condensed cream of chicken soup mixed with 1/2 cup milk
2 cups frozen green beans
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese,
1/4 cup toasted PLANTERS Sliced Almonds

Then follow our 3 simple steps:

PREHEAT oven to 400°F. Cut chicken into bite-size pieces; spread onto bottom of 13x9-inch baking dish. Sprinkle with seasoning. Spread add-ins over chicken. Add topping.

STIR 1-1/2 cups water into dry stuffing mix; spoon evenly over chicken.

BAKE 30 to 35 min. or until chicken is cooked through.

10$ MEALS??

Cant wait to start watching this or following her
so I can get some good cheap meal ideas. Im on a NO FAST FOOD challange. For as long as possible not only will I lose weight but I will save money. Its so darn expensive to eat out these days. Its just insane that 2 adult meals and 2 kids meals cost up to 20 bucks plus! I could make a ton of food with that kind of money!!!
I dont understand how some poeple only eat out and dont cook. Wowers. Im all over left overs lately they are NOT going to waste.
A great left over meal is the Chicken Bistro Twist! Were just about done eating ours from the other night, and left overs are even better than the first night! Man you can just freeze it in indivudual slices and bake/microwave it. Its like an american calzone! So delicious! And it makes a ton.
Hope that this is a good show!
http://www.foodnetwork.com/ten-dollar-dinners-with-melissa-darabian/index.html

Cranberry Turkey Wreath.

This looks amazing however, my wonderful husband does not like cranberries. Boy is he missing out. This looks devine.
Thanks Donna for posting this



Cranberry Turkey Wreath.

2 pkg refrigerated crescent rolls
1/2 cup mayonnaise
2 Tbsp grey poupon
1/2 tsp coarsely ground pepper
2 cups cooked turkey (or chicken), chopped
1/2 cup celery, sliced
3 Tbsp fresh parsley, snipped
1/2 cup dried cranberries
1 1/4 cup Swiss cheese, shredded (divided)
1/2 cup walnuts, chopped
1 egg white

Preheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Mix turkey, mayonnaise, mustard, celery, parsley, cheese walnuts and black pepper into a bowl. Scoop filling over seams of dough, forming a circle.

Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown.

*This is a recipe for leftover turkey after the holidays. During the year you can make it using chicken. This recipe is delicious before and after it’s cooked so you can stir it up and serve it on toast as well. I personally think the filling tastes better before it’s baked.

Shrimp Orzo with Feta Cheese & Tomatos

Heres the recipe for the wonderful dish my dad and I prepared tonight.

Shrimp Orzo with Feta Cheese & Tomatos

In the recipe I did use 2 cups of water with a chicken bouillon to add some flavor to the orzo. Do not drain the pasta, there is no need there should be no water/broth left. I also added a little butter to make the pasta smooth, and not stick.

Looked way better but the camera phone picture quality wasnt the best
-sorry.

Corn and Shrimp Chowder

Corn and *Shrimp Chowder

My Mimi actually taught me this recipe last winter. She adds a touch of Cajun spice though...

This recipe is SO quick and SO easy to prepare for a cold day! Even Billy loves it, and he is hard to please.

*Don't like shrimp? No problem, He said its even great without the shrimp! Or you could try boiled shredded chicken.

1 tbsp butter

1/4 cup chopped green onions

2 clove garlic

pepper to taste

2 cans cream of potato, undiluted

2 cups milk

1 pkg. 3 oz. cream cheese

1 can (8 3/4 oz) corn, undrained

1.5 lbs peeled and diveined shrimp

Melt butter in large dutch over, add onion, garlic and pepper. Saute until tender. Stir in soup, milk, cream cheese and corn. Bring to boil stirring occasionally. Add shrimp, then cover and reduce heat, cook for 5-7 minutes. Serve hot, with crackers or alone.

This soup can easily be made ahead, then refrigerated for up to 2 days or frozen up to 1 month. Just add the shrimp during the last few minutes or reheating.

Thai Peanut Pasta

I saw and tried this recipe today. Thanks Donna!!

I added carrotts on top, and I did use both Chicken and the Peas!

Chicken Green Chili Straw

These look pretty easy, might have to try these this week!
Ingredients
Cooking spray
1 1/2 cups cooked chicken thigh meat, chopped
1/2 cup sour cream
1/3 cup shredded Mexican cheese blend (recommended: Kraft or Sargento)
1 (4-ounce) can diced green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground cumin
1 package egg roll wrappers
1 cup honey
3 tablespoons chopped pickled jalapenos
1 tablespoon cider vinegar
Directions
Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, combine chicken, sour cream, cheese, green chiles, cilantro, and cumin. Mix well to combine.
Arrange egg roll wrappers on a flat surface. Place a small amount of filling in the lower third (towards 1 corner) of each wrapper. Fold over the bottom corner of the wrapper, tightly roll up 1 turn and then fold in the sides. Dip your finger in water and run it along the corner and edge. Tightly roll up the rest of the way, sealing the edges and seam shut. Place "straws" on prepared baking sheet and spray with cooking spray. Bake 10 to 12 minutes, until golden brown.
Meanwhile, in a small bowl, combine honey, pickled jalapenos and vinegar. Mix well and serve alongside straws.

Mexican Chicken Cassrole with Green Chili corn bread

New found respect for Paula Dean

Ingredients
vegtable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar
Directions
Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

SERVED WITH :

Ingredients
Vegtable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten
Directions
Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.

Creamy One Pot Pasta

Ingredients
4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5 1/4 cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled 4 oz reduced-fat cream cheese (Neufchâtel)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese
snipped fresh basil (optional)

How to fix it
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Thinly slice garlic using Color Coated Paring Knife.
Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot.
Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth.
Return to burner; increase heat to high.
Cover and bring to a boil.
Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally using Mega Scraper.
Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl.
Cut carrots in half lengthwise; thinly slice crosswise on a bias using Santoku Knife.
Drain sun-dried tomatoes; pat dry with a paper towel.
Slice tomatoes into thin strips.
Add carrots and tomatoes to batter bowl.
Cut cream cheese into cubes.
Add vegetables, cream cheese, salt and black pepper to Stockpot.
Stir until cream cheese is melted and fully incorporated.
Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are

If desired, top with grated fresh Parmesan cheese and snipped fresh basil.

Tuna and Pasta Chedder Melt

INGREDIENTS
1 (10.5 ounce) can Campbell's® Condensed Chicken Broth
1 (10.75 ounce) can water
3 cups uncooked corkscrew-shaped pasta
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup

1 cup milk
1 (6 ounce) can tuna, drained and flaked
1 cup shredded Cheddar cheese
2 tablespoons Italian-seasoned dry bread crumbs
2 teaspoons butter or margarine, melted

DIRECTIONS
Heat broth and water to a boil in skillet. Add pasta and cook until just tender, stirring often. Do not drain.
Stir in soup, milk and tuna. Top with cheese. Mix bread crumbs with butter. Sprinkle on top. Heat through.

A version of White Chili

For you Teresa

White Chili

INGREDIENTS
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cubed ---I boil then shread
1 onion, chopped
2 cans chicken broth
1 (4 ounce) can diced green chiles
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/8 teaspoon cayenne pepper
1 (15 ounce) can Northern White Beans, drained and rinsed
2 green onions, chopped
2 ounces shredded Monterey Jack cheese

DIRECTIONS
Heat oil in a large saucepan over medium-high heat. Cook chicken and onion in oil 4 to 5 minutes, or until onion is tender

. ***I boil then shread mine**

Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat, and simmer for 15 minutes.
Stir in the beans, and simmer for 5 more minutes, or until chicken is no longer pink and juices run clear. Garnish with green onion and shredded cheese.

Buffalo Chicken Dip

Compliments of Teresa's Kitchen

Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken, drained
* I think I'm going to opt to use boiled chicken that i shred myself*
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers


Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Chicken Fiesta Soup

Love to use your crock pot?
Going to be out and about all day, but have time to prep in the morning?

(my suggestion- prep night before or early morning- and have ready to throw together before you start your day - for a nice easy clean kitchen by the time dinner comes! I know my husband likes to come home to a hot meal and clean kitchen)

Try this:
Compliments of Stacy H. --Thanks Girl
Chicken Fiesta Soup
4 boneless skinless chicken breasts, cooked and shredded
1 can (14.5 oz) stewed tomatoes, drained
2 cans (4oz each) chopped green chilies
1 can (28 oz) red enchilada sauce
1 can (14.5 oz) chicken broth
1 cup finely chopped onion
2 cloves garlic, minced
1 tsp salt
1 tsp ground cumin
1 tsp chili powder
3/4 tsp black pepper
1/4 cup minced fresh cilantro
1 cup frozen whole kernel corn
1 yellow squash, diced
1 zucchini, diced
8 tostada shells, crumbled (or replace w/ cornbread)
8 oz shredded Cheddar cheese

Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, garlic, salt, cumin, chili powder, pepper, cilantro, corn, squash and zucchini in Crock pot. Cover and cook on LOW for 8 hours or HIGH for 4 hours.To serve, fill individual bowls with soup. Garnish with crumbled tostado shells and cheese. Or you can serve with cornbread.

Some stuff I made

Why serve individual ice cream scoops!

Serve it all topped with much cool whip as you can ,and sprinkles in the Trifle Bowl~

Like I always say practice makes perfect, but this is the first try so its not so bad looking. hehe

Pop your bread into a shaped bread tube vs. the lame ole plain thrown in the oven. Its a hit at parties. Takes about 1 hour to cook but so worth it when the guest see your out of the ordinary shaped bread...hearts, sqaures, flowers... so on

For super thin veggie slices use the Mandolin Slicer.

Never use a metal sheet pan to cook again. Stoneware ROCKS!

Large Bar Pan shown here below

Hawaiian Chicken Pizza

TIP:
Practice makes perfect for these Rings, check out the All The Best recipe book to leave how to make twist and rings !

Tip:
Make your deviled eggs fancy by adding fresh mint leaves, and use your Easy Accent Decorator to pipe your filling.

and don't overdue paprika like shown here LOL

Just something I made when I was bored.


Chewy Brownies with a wonderful creamy creation by Katrina:
Whip up 1 block of cream cheese (not low fat) and 2/3 cup condensed milk till smooth.
Then fold in 1 small tub of Creamy Cool Whip!

Use the mini muffin pans to make brownies, filling only 2/3 with brownie batter, until almost done about 12 minutes, then press tops with tart shaper before
completely cooled to make room for cream.
Once cooled completely, remove and use your Easy Accent decorator to top individual brownies and top with drizzled chocolate and mint leaves


Bake brownies in a square stone/pan. Once cooled completely cut into bite size squares.
Layer brownies, cream, bananas, strawberries, and top with Cool Whip with your easy accent decorator in the Trifle Bowl.
THIS IS MY FAV!
Use same cream recipe as above.

Grecian Party Squares recipe found on right side of blog in the Food links!

Turkey Picatta & Roasted Zucchini

This picture was taken with a cell phone so its not the best! It looked awesome though

Turkey Picatta

Ingredients
1-2 lemons

1 TBS fresh parsley, snipped

1/4 cup flour

1/2 tsp salt

1/4 tsp ground black pepper

1 package (17.6 ounces) 99% lean turkey breast slices

1 TBS plus 2 tsp butter, divided

1/2 cup fat-free chicken broth

1 garlic clove, pressed

2 TBS capers, drained and rinsed

I used boneless pork chops cause the store didnt carry turkey slices, and I seasoned them with seasonall then the flour

Directions
Juice lemons to make 1/4 cup; set aside.

In shallow dish, combine flour, salt and pepper.

Coat both sides of each turkey slice with flour mixture, shaking off excess.

Discard left over mixture. Heat a skillet over medium-high heat until hot.

Place 1 TBS butter in skillet and swirl until melted.

Add turkey to skillet; cook 2 minutes on each side or until turkey is no longer pink. Remove turkey from skillet to platter; keep warm.

Add broth, lemon juice and garlic to skillet. Heat over medium heat 1-2 minutes until sauce is slightly thickened.

Add remaining butter to skillet; swirl until melted. Sprinkle capers and parsley over turkey. Carefully pour sauce over turkey slices; serve immediately.Serve with rice or pasta.

Number of Servings: 4

For the roasted zucchini set oven to 450 degrees. Cut zucchin hotdog length in half, Baste with EVOO (extra vigin olivbe oil) then salt and pepper, and it said to use Thyme but I used Pampered Chefs Crushed Peppercorn and Garlic Rub, my favorite pantry seasoning, and bake for 8-10 minutes or lightly golden on top! Delicious! A kitchen must have.....