Frozen chicken in Pressure Cooker

From frozen state - 20 min in pressure cooker (I don't think she used water...)

CHICKEN NOODLE CASSEROLE

I LOVE this casserole dish and have eaten it every Christmas Eve since I can remember. (BECKY HIGGINS.COM)

You need:

4 pieces of chicken breasts, cooked & cubed
1/2 c. chopped onion
1/4 c. chopped green pepper
Butter or margarine
3 Tbsp. flour
1 1/4 c. milk
1 can cream of chicken soup
1 sm. jar of pimentos
2 cans (8 oz. total) sliced mushroom pieces (juice drained)
stuffing mix (I prefer Peppridge Farm brand)
egg noodles (about 6 oz. dry)

Cook chicken first (boil) and allow to cool. Cut into pieces and set aside. Cook egg noodles according to directions on package. In a saucepan, saute onion and green pepper in margarine. Make a white sauce of 3 Tbsp. margarine, flour and milk. Combine sauce with onion and green pepper mixture and bring to a boil. Add cream of chicken, pimentos, mushrooms and chicken. Combine this with the noodles. Place in casserole and sprinkle with stuffing mix. Dot with butter (my preference) or margarine. Bake (covered with tin foil) for 30 minutes at 350, until bubbly and lightly brown on top.

Chicken and Roasted Pepper Panini

You don't need a panini press to make panini. Covering these sandwiches with a large, heavy pan (such as a Dutch oven) is enough to give them the desired press.

If your sub rolls are longer than 6 inches, cook the panini in 2 batches.

Serves 4

8 thin-cut, boneless, skinless chicken cutlets (about 1 1/2 pounds)
Salt and pepper
4 tablespoons extra-virgin olive oil
1/2 cup drained jarred roasted red peppers, chopped
1/2 cup pitted kalamata olives
1/2 cup chopped fresh basil
1 garlic clove, minced
4 (6-inch) sub rolls, halved lengthwise
8 ounces thinly sliced Provolone deli cheese
Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of cutlets until lightly browned and cooked through, 1 to 2 minutes per side. Transfer to plate and repeat with additional 1 tablespoon oil and remaining cutlets.
Pulse red peppers, olives, basil, garlic, and 1 tablespoon oil in food processor until coarsely chopped. Spread pepper mixture evenly over both sides of rolls. Layer half of cheese and 2 chicken cutlets over each roll bottom. Top with remaining cheese and roll tops.
Wipe out skillet. Heat remaining oil over medium-low heat until just shimmering. Arrange panini in skillet and top with large Dutch oven. Cook until bottoms of sandwiches are crisp and cheese is beginning to melt, about 2 minutes. Remove Dutch oven, flip sandwiches, replace Dutch oven, and continue to cook until crisp on second side and heated through, about 2 minutes. Serve.

Warm Chicken Salsa

2-3 chicken breasts
1 can black beans (You could try dry beans after soaking overnight)
1 cup of salsa
1 can corn--drained (optional since my three year old wants it separate)

If the chicken is frozen cook for about 4 hours on high, if not frozen cook around 2 to 3. I shredded the chicken once it was cooked and let it cook for another hour.

Serve with warm tortillas or over rice. YUM!!!

Sinfully Easy Swiss Crockpot Chicken

4 boneless skinless chicken breasts (I actually used about 8 tenderloins, I think)
1 box Chicken Stuffing Mix (It said to use Stove Top but I used a generic brand)
1/4 lb Swiss Cheese sliced
1 can (19 oz.) Campbell’s Chunky Chicken Corn Chowder
1/2 cup water of chicken broth (I used the broth and I think it really gave it more flavor)
1/2 cup shredded Parmesan cheese (I just put more swiss on top)

Layer chicken breasts in bottom of crockpot. Cover with slices of Swiss cheese. In seperate bowl, combine soup (direct from can), uncooked stuffing mix and herb packet from box, and water OR chicken broth. Spread mixed ingredients over chicken. Sprinkle with Parmesan cheese. Cook on high for approximately 4 hours or 8 hours on low. Yield 4-6 servings.

It definitely took less time than that, especially since I used tenderloins so the chicken cooked faster.

Sour Cream Chicken & Noodles (Just made this one again on Sunday it's one of our favs!)

1 pkg. chicken, boneless breasts or thighs (we used tenderloins and not a whole package)
1/4 cup white wine (didn’t have any so we used water)
1 can cream of chicken soup (could use mushroom instead)
1 cup sour cream
1/4 cup flour
Cooked egg noodles.

Place chicken in corck pot. Mix wine and soup and pour over chicken. Cover and cook: low 7-9 hours, or high 3-4 hours. Before serving, mix sour cream and flour; stir mixture into chicken and gravy. Heat for 30 minutes on low. Serve chicken and gravey over hot cooked egg noodles. YUM!

Slow Cooker Oriental Chicken

3-4 pounds chicken
2 Tbsp. oil
1/2 cup soy sauce
4 Tbsp. brown sugar
3 Tbsp.water
1 clove garlic
1 tsp. ground ginger

Brown chicken in oil. In a crock pot, combine soy sauce, brown sugar, water, garlic, and ginger. Add chicken and stir to coat each piece. Cover and cook on high1 hour. Reduce heat to Low and cook 4-5 hours. Serve with white or brown rice, YUMMY!!! Also after I turned it down to low I added about 2 Tbsp. of cornstarch with a little cold water then added that to the crock pot to make the sauce a little thicker, this is pretty good

SLOW COOKER CHICKEN AND RICE

3 cans cream of chicken soup
2 cups uncooked instant rice
1 cup water
1 # boneless skinless chicken breasts or tenders
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/2 cup diced celery

Mix soup, rice and water in cooker. Add chicken on top and sprinkle with seasoning and sprinkle with celery over the top. Cover and cook on low for 6-8hrs or high for 3-4hrs

Chicken Enchilada Layered Crock Pot Casserole

Servings-8

Ingredients:
1 medium onion, chopped
1 green pepper, chopped
6 Chicken breasts, chopped small
1-15oz can diced tomatoes with Mexican seasoning
1 teaspoon chili powder
1/2 teaspoon cumin
1-15 oz. can ranch beans (or chili beans or dark red kidney beans) undrained
1 small can tomato sauce
flour tortillas
Mexican Cheese
1 lg can Black olives
Directions:
Cook onion and green pepper in non-stick skillet over medium heat until translucent, stirring constantly.
Add Chicken breasts and stir until cooked.
Add 1 15oz can diced tomatoes with Mexican seasoning, 1 teaspoon chili powder 1/2 teaspoon cumin 1 15 oz. can ranch beans (or chili beans or dark red kidney beans), undrained 1/2 to 1 small can tomato sauce.
Cook on low for 10 minutes, until piping hot.
Sauce should be like a thin spaghetti sauce consistency.
Spray with Pam the inside of a 3.5 quart crockpot or larger one will be good too.

Layer the following in this order:
3/4 cup sauce mixture
1 flour tortilla
1/3 cup Mexican Cheese, grated
Make 6 layers, ending with cheese.
Pour any sauce remaining over the top. Cook 6 hours on low.
When you get ready to serve top of with black olives

CROCK-POT CHICKEN & RICE CASSEROLE

Yield: 6 servings
Ingredients:
6 lg chicken breasts
1 can of mushrooms
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 c diced celery
1 1/2 c minute rice

Mix in crock-pot the 1 can mushrooms, 3 cans of soup and rice.
Place the chicken on top of the mixture, then add the diced celery.
Cook for 3 hours on high or 4 hours on low.
Makes 6 servings

Lemonade Chicken

Tangy and sweet.

6 boneless skinless chicken breast halves (I only used 3 to feed my younger family)
3/4 cup lemonade, frozen concentrate
3 tablespoons ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons cornstarch
2 tablespoons cold water

1. Place chicken in slow cooker. Combine lemonade, ketchup,
brown sugar, and cider vinegar; pour over chicken.

2. Cover and cook on low (I used high to guarantee it done in time for dinner )for 2 1/2 hours or until chicken juices run
clear.

3. Remove chicken and keep warm. For gravy, combine cornstarch and
water until smooth; stir into cooking juices

4. Cover and cook on high for 30 minutes or until thickened. Return
chicken to slow cooker; heat through.

Yoshida Chicken

Chicken breasts...however many your family will eat
One cup of Yoshida's sauce
One can of pineapple...I usually do the rings because we don't like to eat the actual pineapple and we pick it out.

Put it all in the slow cooker and cook for about 4-5 hours.
When it's done, pour the chicken and juice over rice.

Meal in a Pot

Another simple thing to do is to put pork chops or chicken in the pot, pour bbq sauce over it and the place potatoes that have been wrapped in foil on top of the meat. It cooks both at the same time.

Cafe Rio Chicken

Cafe Rio Chicken

3 lbs boneless, skinless chicken breasts
1/2 bottle Kraft Zesty Italian Dressing
2 tsp cumin
2 tsp chili powder
2 cloved minced garlic

Cook for about 4 hours in a crock pot. Shred chicken with a fork.