My husband loves this recipe. Sometimes I make it with whole pieces of chicken (as in the picture below) and sometimes I chop the chicken into pieces (like above). The original recipe calls for the chicken to be served on top of mashed potatoes, but I’ve included a couple of alternatives here that work just as well. Either way you choose to make it, it’s a delicious meal! And it’s not too fattening either, which is always a plus. Enjoy!

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

To kick off blogiversary celebration, I’m sharing one of my favorite pastas. This chicken tetrazzini is very creamy and very yummy! And it’s a great recipe to try when you need to throw something together fairly quickly. Serve with a salad and bread, and you’ve got yourself a gourmet meal.

I found this recipe for Chili Chicken & Pasta a while back. The original recipe instructs you to make the sauce and add the chicken to it, and then pour it over plain pasta. But I changed it up a bit, stirring the pasta and the sauce together and placing the chicken on top. For this week’s post, I’m including the original recipe and my variation. Hope you enjoy!

Original Recipe:

Ingredients:

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.

Hello food lovers! Before getting to this week’s recipe, I want to tell all you subscribers and regular visitors from the food carnivals about the giveaways I’ve got going on and coming up. This week I’m launching a wonderful giveaway from Learning Link Technologies. You’ll be able to win 3 months of a 12 month ecourse that is designed to help kids who are performing below their grade level or have learning disabilities. This is an amazing course! The first 3 months of this course is a $240 value, so I’m very excited to give you the chance to win. So if you are in need, please come back and enter or tell someone you know who needs this to come and enter. I plan to have this up either Tuesday or Wednesday of this week.

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).

Now onto this week’s recipe. I have a great crock pot meal to share with you this week. This is one of my favorite things to cook, and it is oh-so-easy!

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:

-If you’re not familiar with Dale’s Sauce, here’s a website where you can learn more about it: Dales Seasoning Sauce. If it’s not available in your area, then a good subsititute would be soy sauce, but Dale’s Sauce is recommended. (I also use this seasoning for pork roasts, and we use it to marinade our hamburgers and steaks as well. It’s awesome!)