|
Post by SAR01 on Oct 5, 2023 18:51:48 GMT -5
Ingredients 1 (6-ounce) package long grain wild rice 1 (10.25-ounce) can cream of mushroom soup 1 (10.25-ounce) can cream of celery soup 1 1/2 (10.25-ounce) cans water, using an empty soup can to measure 1 1/2 pounds chicken breasts or chicken thighs, boneless and skinless kosher salt, to taste fresh ground pepper, to taste Keep scrolling for more content Directions Step 1 -Preheat the oven to 350 degrees F. Step 2 -Lightly grease a 9x13-inch baking dish with non-stick spray. Step 3 -Combine the rice, the mushroom soup, the celery soup, and the water in the prepared baking dish, mixing to combine. Step 4 -Place the chicken on top of the rice mixture. Step 5 -Season the chicken with the salt and the pepper. Step 6 -Cover the dish with foil, seal tightly. Step 7 -Bake until the rice has absorbed all of the liquid and an instant thermometer inserted in the thickest part of the chicken reads 165 degrees F, about 1 hour 30 minutes. Do not peek at the chicken while it bakes, as this allows the steam to escape and will seriously disrupt the cooking time. Step 8 -Serve hot. recipesaver.com/recipe/bake-and-forget-chicken?msg_id=ysel34xgfkqyr19dvefp9e1dfnqbuunz&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=bonus_email&utm_medium=email&utm_campaign=HeroButton
|
|
|
Post by SAR01 on Oct 16, 2023 20:36:11 GMT -5
crock pot swiss slow cooked chicken
Ingredients
6 chicken breasts, boneless and skinless 6 slices Swiss cheese 1 (10.75-ounce) can cream of chicken soup 1/4 cup milk 1 (6-ounce) package chicken stuffing mix 1/4 cup butter, melted
Keep scrolling for more content Directions
Step 1 -Spray a slow cooker with nonstick cooking spray.
Step 2 -Place the chicken breasts on the bottom of the slow cooker.
Step 3 -Cover the chicken with the slices of Swiss cheese.
Step 4 -In a small bowl, combine the cream of chicken soup and the milk.
Step 5 -Pour the soup mixture over the chicken and the cheese.
Step 6 -Sprinkle the stuffing mix over the mixture and then drizzle the melted butter over the top.
Step 7 -Cover and cook until the chicken breasts are tender and cooked through, about 4-6 hours on low or 2-3 hours on high.
Step 8 -Serve.
|
|
|
Post by SAR01 on Jan 5, 2024 19:57:09 GMT -5
Slow Cooker Chicken Marsala
ngredients
6 (1.5-pound) chicken breasts, boneless and skinless 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried thyme 1/2 teaspoon sweet paprika salt, to taste fresh ground pepper, to taste 1 tablespoon olive oil 8 ounces mushrooms, sliced 3 cloves garlic, minced 1 cup dry marsala wine 1/2 cup water 1/4 cup cornstarch 1/4 cup heavy cream fresh parsley, to taste, chopped, for garnish
Directions
Step 1 -Lightly grease a 6-quart slow cooker with cooking spray.
Step 2 -Season the chicken breasts all around with the garlic powder, the dried basil, the thyme, the paprika, the salt, and the pepper.
Step 3 -Heat the olive oil in a skillet over medium-high heat.
Step 4 -Add the prepared chicken breasts to the hot oil and cook until they are just browned, about 3 minutes per side.
Step 5 -Transfer the chicken to the slow cooker and top it with the mushrooms and the minced garlic.
Step 6 -Return the skillet over medium-high heat, add the marsala wine, and cook, while scraping up all the browned bits from the bottom of the skillet, for 1 minute.
Step 7 -Pour the heated wine over the chicken and the mushrooms.
Step 8 -Place the lid on the slow cooker and cook until the chicken reaches an internal temperature of 165 degrees F, about 4-5 hours on low heat and 2-3 hours on high heat.
Step 9 -Transfer the cooked chicken breasts from the slow cooker.
Step 10 -Combine the water and the cornstarch in a mug or a small mixing bowl and whisk until incorporated.
Step 11 -Add the cornstarch mixture to the wine sauce and whisk to combine.
Step 12 -Add the heavy cream to the wine sauce and whisk until combined.
Step 13 -Return the chicken to the slow cooker and cover with the lid and cook on high heat until the sauce is thickened, about 20 minutes.
Step 14 -Serve the chicken and the mushroom sauce garnished with the parsley.
|
|
|
Post by SAR01 on Mar 7, 2024 17:35:32 GMT -5
Slow Cooker Chicken Marsala
Ingredients
6 (1.5-pound) chicken breasts, boneless and skinless 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried thyme 1/2 teaspoon sweet paprika salt, to taste fresh ground pepper, to taste 1 tablespoon olive oil 8 ounces mushrooms, sliced 3 cloves garlic, minced 1 cup dry marsala wine 1/2 cup water 1/4 cup cornstarch 1/4 cup heavy cream fresh parsley, to taste, chopped, for garnish
Directions
Step 1 -Lightly grease a 6-quart slow cooker with cooking spray.
Step 2 -Season the chicken breasts all around with the garlic powder, the dried basil, the thyme, the paprika, the salt, and the pepper.
Step 3 -Heat the olive oil in a skillet over medium-high heat.
Step 4 -Add the prepared chicken breasts to the hot oil and cook until they are just browned, about 3 minutes per side.
Step 5 -Transfer the chicken to the slow cooker and top it with the mushrooms and the minced garlic.
Step 6 -Return the skillet over medium-high heat, add the marsala wine, and cook, while scraping up all the browned bits from the bottom of the skillet, for 1 minute.
Step 7 -Pour the heated wine over the chicken and the mushrooms.
Step 8 -Place the lid on the slow cooker and cook until the chicken reaches an internal temperature of 165 degrees F, about 4-5 hours on low heat and 2-3 hours on high heat.
Step 9 -Transfer the cooked chicken breasts from the slow cooker.
Step 10 -Combine the water and the cornstarch in a mug or a small mixing bowl and whisk until incorporated.
Step 11 -Add the cornstarch mixture to the wine sauce and whisk to combine.
Step 12 -Add the heavy cream to the wine sauce and whisk until combined.
Step 13 -Return the chicken to the slow cooker and cover with the lid and cook on high heat until the sauce is thickened, about 20 minutes.
Step 14 -Serve the chicken and the mushroom sauce garnished with the parsley.
|
|