Rosie Cooking

OK, I forgot. Bad cook, Bad cook. I meant to post some recipes, but forgot. I've got a TON of recipes for crock pot meals: everything from Brunswick stew to Divine pot roast to chicken cattitori. Hmm, what should I start with...Any suggestions?

How about some Creamy Chicken Recipes.

Sunday Chicken
5 Chicken breasts
2 cans cream of mushroom soup
1 envelope dry italian dressing mix
1 pkg. cream cheese (low fat and fat free work well)
Line outer edge of crockpot with chicken breasts. Put soup in the middle. Break up the cream cheese into about 8 pieces and put on the soup. Sprinkle italian dressing mix over all. Cook on high for 3 hours or low for 6 hours.
Excellent Sunday meal served with rice, a steamed veggie, or Salad.

Creamy Crockpot Chicken
6 chicken breasts
1 can cream of (mushroom, chicken, or celery) soup
16 oz container of sour cream
1 envelope Lipton onion soup mix
Combine soup, sour cream, and soup mix. Set aside. Spray crockpot with cooking spray and put in chicken. Pour soup mixture over the chicken. Cover and cook on low 6-8 hours. Serve over noodles or rice. Can also use low-fat/no fat soup and sour cream. Delicious!

Easy Swiss Chicken in the crockpot.
from S. Jersey
4 chicken breasts halves
1 package stuffing mix- including the seasoning packet
1 can cream of mushroom soup
1/4 pound Swiss cheese, sliced (about 8 slices?)
1/2 cup chicken broth or a little bit of water.
1/2 cup grated Parmesan cheese
Place chicken breasts in bottom of buttered crockpot.
Cover with Swiss cheese (or provolone, or fresh spinach and then cheese.)
In a bowl, combine the soup, stuffing mix, and broth. Spoon mixture over chicken in crockpot. Sprinkle with parmesan cheese. Cook on high for 4 hours. Chicken will be well done, but moist and delicious!!! Enjoy


Here's one I made for Jim's bday. It tasted like something I'd order at Olive Garden.

ANGEL CHICKEN
Ingredients
1 8-ounce package fresh button mushrooms, quartered (this gives them a nice texture)
1 6-ounce package fresh shiitake mushrooms, stems removed, caps sliced
(OK: I bought presliced variety mushrooms, use what you like)
4 skinless, boneless chicken breast halves (about 1-1/2pounds) (I used frozed and didn't even thaw them and cooked them all day)
1/4 cup butter
1 0.7-ounce package Italian dry salad dressing mix
1 10 3/4-ounce can condensed golden mushroom soup (used what I had: regular)
1/2 cup dry white wine (you can use chicken broth)
1/2 of an 8-ounce tub cream cheese spread with chives and onion (whatever you like)
Hot cooked rice or angel hair pasta
Snipped fresh chives (optional)
Directions
1. Combine mushrooms in a 3-1/2 or 4-quart slow cooker; top with chicken breast. Melt butter in a medium saucepan or microwave; stir in Italian dressing mix. Stir in mushroom soup, white wine, and cream cheese until melted; pour over chicken. (Honestly, I dumped it all in the crockpot)
2. Cover; cook on low-heat setting for 4 to 5 hours.
(mine cooked all day until I returned from work, and the chicken fell apart from being so tender. For firmer chicken cook as above)
YUMMMY over angelhair with garlic bread and a green salad. And birthday cake.