1 (8oz) box Zatarain’s Yellow Rice, cooked according to package.
4 boneless skinless chicken breasts
2 cups shredded cheddar cheese, or cheese blend
1 medium onion, chopped
1 (10.5oz) can cream of chicken soup
1 (15oz) can of corn, drained
2 cups chicken stock
Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken.
Mix together the two cups of chicken broth and can of cream of chicken soup. Pour mixture over chicken.
Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
Right before serving, shred chicken with 2 forks. Add in cooked & prepared Zatarain’s rice, cheese and corn. Mix well, until cheese is melted.
1 24 ounce package frozen egg noodles
2 – 14.7 oz cans – cream of chicken soup or 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter cut into pieces
1 – 32 oz chicken broth
mixed vegetables (optional)
Chicken bouillon to taste (optional)
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste
Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup.
Whisk the bouillon with the broth and pour over soup. Place lid on pot and turn to low. Cook for 6 hours.
Remove chicken and tear into pieces. Add back to pot. Now add noodles and if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. Stir a few times during last 2 hours. You may want to add more broth to thin out at the end of cooking, as the home made noodles thicken the broth.
Sprinkle with parsley and mix in, if using at the end of cooking.
Salt & pepper if needed and Serve.
8-inch pan cornbread
8 slices day old bread, toasted and cubed
1 med. onion
1/2 c. chopped celery
1-2 tsp. sage or poultry seasoning
1/2 tsp. black pepper
2 cans cream of chicken soup
2 tbsp. butter or margarine
Lightly grease Crock Pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into Crock Pot. Dot top with butter. Cook on high 2 hours or on low 3-4 hours.
8 quail (cut up)
1 c flour
1/2 c peanut oil
2 can cream of chicken soup
2 can cream of celery soup
2 can chicken broth
1/2 c white wine (dry)
2 white onions (thinly sliced)
2 bay leaves
1/3 c Parmesan cheese
Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour. Brown in hot peanut oil in a skillet. Combine the quail with the soups, broth, wine, onions, and bay leaves in a crock pot and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or `til birds are tender. Remove bay leaves add the cheese and cook for 30 min more. Serve over rice or noodles.
3 cups cooked chicken or turkey, chopped
1/2 cup green pepper, chopped
1/4 cup onion, chopped
1/2 cup celery, chopped
1 jar (2 oz.) pimento (or chopped red bell pepper)
1 can (4 oz.) mushrooms pieces, drained
2 cans (10oz) cream of chicken soup (or cream of mushroom)
1 pkg. (10 oz.) frozen peas
Combine all ingredients except peas in slow cooker/Crock Pot. Stir to mix well. Cover and cook on low 6 to 7 hours. 1 hour before serving, turn to high and add peas.