Recipe for Broccoli Cheddar Chicken & Mashed Potatoes

Ingredients:
1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Condensed Broccoli Cheese Soup or Condensed 98% Fat Free Broccoli Cheese Soup
1/3 cup milk
2 cups fresh broccoli flowerets or frozen broccoli flowerets
4 cups hot mashed potatoes

Directions:
Heat oil in skillet. Add chicken and cook until browned.
Add soup, milk and broccoli. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve over potatoes.

Tips & Suggestions:

-The mashed potatoes really add a lot, but if you want, you can leave them out and just have the Broccoli Cheddar Chicken by itself.

-Or you can make the Broccoli Cheddar Chicken and serve it on top of baked potatoes or a bed of rice or pasta. Yum!

-Jerri

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I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
Ultimate Recipe is Swap is hosted by Life as Mom.
Friday Feasts is hosted by Momtrends.
Works for Me Wednesday is hosted by We Are THAT Family
Hooked on Fridays is hosted by Hooked on Houses

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cubed
1 can Condensed Cream of Chicken with Herbs Soup
1/2 cup milk
2 tablespoons grated Parmesan cheese
1 teaspoon chili powder
1/2 teaspoon garlic powder
4 cups hot cooked corkscrew-shaped pasta

Directions: Heat oil in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, chili powder and garlic and heat through. Serve over pasta.

Also, if you look over my notes at the top, you’ll see links to my Dining Rooms Direct Giveaway. (You can win a Signature Housewares Sorrento Pitcher in your favorite color!) And then there’s also a Custom Greeting Card Giveaway, where you can win 250 cards for your home or business (a $90 value).

Recipe for Crock Pot Roast Chicken
Boneless Skinless Chicken Breasts (4-6)
Water
Dales Seasoning Sauce
Carrots, Potatoes, Onions, (or other vegetables of your choice)
Salt & Pepper to season (optional)

Directions: As you can see there’s no exact recipe for this per se. It’s basically a pot roast but with chicken. Just place your chicken breasts in the crock pot, along with your vegetables. (I usually use 4-6 potatoes, and a bag of baby carrots. I don’t actually put the onion in mine, but if you like onions, just peel 1-3 and place them in the pot.)

Pour enough water in the crock pot to completely cover your chicken and vegetables. Then pour in a “splash” of Dale’s Seasoning. (maybe 3-4 tablespoons). You can also season it with salt and pepper if you like.

The cook time depends on how old your crock pot is. My crock pot is only a couple of years old, and it takes about about 3-4 hours to cook on low, (about 2 hours on high). If you have an older crock pot, your cook time may be longer.

Tips & Suggestions:

Now we usually order take out when we want pizza, or we go to the Cici’s Buffet, and sometimes we get “take and bake” pizzas from Papa Murphy’s. (Their 5 meat stuffed is awesome!)

But occasionally I will make a pizza at home. Red Baron’s are really good, and sometimes I’ll throw my own combination together. For an example, today I’m sharing the barbecue chicken pizza that I made recently.

Recipe for Barbecue Chicken Pizza:

Ingredients:
1 Pizza crust (homemade or refrigerated)
1 bottle barbecue sauce
1 bag cheddar cheese (or other cheese combination)
1 lb chicken (2-4 chicken breasts)
bacon (as many pieces as you desire) or bacon bits
1 onion, diced (optional)

Directions: First cook your chicken. I just boiled mine on the stove, but you can however you prefer. I like to boil it, because this makes it nice and tender; the crock pot would also work well. You can also bake or grill it, but I’d recommend brushing the chicken with some sauce beforehand, to ensure that it’s not to dry. After your chicken is cooked, chop or shred it.

Next preheat the oven. The directions on the crust I used called for 400 degrees. Next prepare crust. If using a refrigerated crust, unroll the crust onto a pizza pan or cookie sheet. (I actually used an 11X7 casserole dish for mine). For a large pizza, you could use 2 crusts and put them together. Next pour the barbecue sauce on the crust; use as much as you desire, and spread it with a spoon, spatula, or brush. Next sprinkle your onion, if using. Then sprinkle on your chicken, bacon, and top with plenty of cheese. Bake at 400 degrees for 15-18 minutes, use whatever baking instructions you have for the crust recipe you are using.

(before baking)

(after baking)

-Jerri

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I’m posting a link to this post on the following sites:
Tempt My Tummy Tuesday is hosted by Blessed With Grace.
Homemaker Mondays is hosted by 11th Heaven’s Homemade Haven.
Making A Happy Home Monday is hosted by As For Me and My House….
Make Something Monday is hosted by Go Graham Go! and Jolly Mom and Diana Rambles.
Tasty Tuesday is hosted by Balancing Beauty & Bedlam.
I Am Blissfully Domestic is hosted by Blissfully Domestic.
Ultimate Recipe is Swap is hosted by Life as Mom.
Friday Feasts is hosted by Momtrends.
Works for Me Wednesday is hosted by We Are THAT Family
Hooked on Fridays is hosted by Hooked on Houses

Today I’m sharing how to make the meat and the gravy. We always ate this with white gravy when I was a kid. I don’t really make the gravy much now, because my husband doesn’t eat it, (hence no pic of the gravy), but it’s really good either way. You may also like it with brown gravy, which is especially yummy on mashed potatoes.

Directions:
Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
Heat oil in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.

Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

Tips & Suggestions:
This would also be a great recipe to use with chicken or pork chops.
If you like shortcuts, in the seasonings section, they have gravy mixes in the white or brown.