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Thursday, August 25, 2011

Italian Chicken with Cream Sauce

I was on Facebook recently, and a friend was looking for a boneless chicken Crock Pot recipe. I realized that not only had I NOT put this recipe on my blog, but that I hadn't made it in a while...and it's now going to be our dinner. Thanks, Steph!This chicken dish is rich, creamy and oh so tasty! The chicken is cooked in the Crock Pot in a mixture of water and Italian salad dressing mix. The cream sauce consist of cream cheese, cream of chicken soup and mushrooms. It’s delicious served over fettuccine noodles with a garden salad on the side.

Italian Chicken with Cream Sauce for the Crock Pot

4 boneless, skinless chicken breast halves
1 envelope Italian salad dressing mix
½ cup water
1 (8 oz) package cream cheese, softened
1 can (10½ oz) condensed cream of chicken soup, undiluted
1 can mushrooms, drained (optional)
16 oz fettuccine, cooked and drained

Place the chicken in the crock pot. Mix the salad dressing mix with the water and pour over the chicken. Cover and cook on low for about 3 hours. In a mixing bowl, beat the cream cheese and soup until blended. Stir in the mushrooms and pour mixture over the chicken. Cook about 1 hour longer. Serve over the cooked fettuccine.

OK...I was just looking through my older blog posts and I DID post this recipe back in September 2010. Sorry for the duplicate!!

Monday, August 1, 2011

Crustless Quiche

Yesterday I decided to make a crustless quiche to celebrate Kyle (my middle son) and Beth coming home from West Virginia. I wanted to use ingredients that I had at the house since I was still in pajamas....and my local grocery store is opposed to me showing up in a state of undress. And we were all hungry and wanted to eat NOW. All 3 of us worked together in the kitchen and turned out this amazing dish!!! My hubby told me not to change a single thing about it so it will always taste this great lol!

Crustless Quiche

12 slices bacon
12 eggs
1/3 cup sour cream
1 bunch green onions, sliced
1 large tomato, diced
1 cup cheddar cheese (I used Canadian Black Diamond Cheddar Cheese - amazing stuff
1 cup Mexican 4 blend shredded cheese (You could use Monterey Jack Cheese as well)

Preheat oven to 325°F. Fry the bacon until it is crisp. Cut bacon into pieces. In a large bowl break 12 eggs; add the sour cream. Mix well with whisk. Slice the green onion bunch. Be sure to set aside about 2 TBSP to use as a garnish. Chop the tomato and also set aside about 2 TBSP for garnish. Pour the egg mixture into a greased 13 x 9" pan. Sprinkle bacon evenly over the mixture. Repeat this with the green onions and tomatoes and cheeses. Bake for 30 minutes or until set in center. Garnish with the reserved 2 TBSP of tomatoes and green onions. Serves 6-8.
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