Crockpot Chicken Tater Tot Casserole

This is a great recipe that is easy to throw together, set the crockpot, and forget. The blend of flavors is amazing.... real 'comfort' food!

3 large boneless, skinless chicken breasts, cubed
1 lb. bacon, diced, cooked and drained
1 (2 cup) pkg. shredded Cheddar cheese
1 32-oz bag frozen tater tots
3/4 cup milk
Salt, pepper, and poultry season or chicken seasoning

In crockpot, place 1/2 of the tater tots, then 1/3 of the bacon, and 1/3 of the cheese. Place all of the cubed chicken on top, sprinkle with salt, pepper and seasoning. Place 1/3 of the bacon and 1/3 of the cheese on top of the chicken. Put in the rest of the tater tots, and top with the remaining 1/3 of the bacon and 1/3 of the cheese. Pour milk evenly over top, cover and cook on "Low" for 4-6 hours. Be sure to check at the 4-hour mark; it may be done and longer cooking may dry it out.

Baked Chicken Breasts

Delicious! 3 full chicken breasts (or 6 smaller breast pieces) 1 can cream of chicken soup 1 can cream of mushroom soup 1 small carton sour cream 2 pkg. chipped beef, cut up Place chicken breasts in baking dish. Scatter chipped beef over chicken. Mix together soups and sour cream, spread over chicken and beef. Bake at 350 degrees for 1-1/2 hours. Serve over rice or noodles.

Crisp Crusted Baked Chicken

This recipe has a twist to it - - it uses potato flakes for the coating. 1 frying chicken (approx. 3 lb), cut up 1 egg 2 Tbs milk 1 cup instant potato flakes 1 tsp garlic powder 1/4 cup grated Parmesan cheese 1/4 cup butter Preheat oven to 400 degrees. Melt butter in shallow baking pan. Wash chicken pieces and pat dry, set aside. Beat egg and milk in bowl. In another bowl mix potato flakes, garlic powder, and Parmesan cheese. Roll chicken first in egg mix, then in potato mix. Roll coated chicken pieces in the melted butter and place skin side up in the pan. Bake for 45 to 50 minutes or until juices from chicken run clear when pierced with a fork.

Italian Chicken Pasta

This recipe is adapted from a friend's recipe; she had brought this dish into work, and it was great! But being the typical Italian cook that I am, there of course had to be some "tweaks" made..... 1 pkg frozen breaded chicken breast tenders 2 pkgs fresh Mozzarella Cheese balls 1 large or 2 smaller jars Spaghetti Sauce (or homemade if available) 1 lb pasta, any type Grated Parmesan cheese Salt and pepper to taste Prepare the chicken tenders either by pan frying or baking until golden. Cool slightly and cut into chunks. Cut or tear Mozzarella into small pieces; set aside. Heat sauce in large Dutch Oven over low heat; stir in chicken tender pieces. Cook pasta in boiling water until "al dente", drain. Add to sauce in Dutch Oven, stir well. Add pieces of Mozzarella and stir, but don't stir too much! You want the cheese to stay in soft chunks so that it will be stringy when serving. This dish is good served with a hot loaf of Italian bread, a side salad, and a good bottle of wine.

White Chili

This recipe is one of my favorites, and a nice alternative to traditional chili. 1 lb. boneless, skinless chicken breasts 1 medium onion 1-1/2 tsp. garlic powder 1 Tbs vegetable oil 2 - 15 oz can Northern Beans, RINSED WELL 1 - 14 oz can chicken broth 2 - 4 oz cans chopped green chilies 1 tsp. salt 1 tsp. ground cumin 1 tsp. oregano 1/2 tsp. pepper 1/4 tsp. cayenne pepper 4 oz. cream cheese 1 - 8 oz. container sour cream 1/2 cup whipping cream Saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add rinsed beans, broth, chilies, and seasonings. Bring to a boil, reduce heat and simmer 30 minutes uncovered. Remove from heat, stir in cream cheese, sour cream, and cream.

Oven Chicken Salad

This dish is true comfort food. 1 - 8 oz can sliced water chestnuts 2 cups diced cooked chicken 3/4 cup diced celery 1 TBS chopped pimento 1 - 3-1/2 oz can french fried onions 2 TBS mayonnaise or Miracle Whip 1 pkg. chicken gravy mix 1 cup milk Drain water chestnuts. Combine chicken, celery, pimento, water chestnuts, half of the onions, and mayonnaise or Miracle Whip in large mixing bowl. Prepare chicken gravy according to package directions, using milk instead of water. Pour gravy over chicken mixture and blend thoroughly. Pour into 1 quart baking dish, top with remaining onions. Bake at 400 degrees for 10 minutes until heated through. Cover with foil if onions are browning too quickly to prevent burning. NOTE: I am not a big fan of celery, especially chunks of it in any dish! I substitute celery flakes, to get the flavor without the "chunks".

Chicken Tetrazzini

My friend and supervisor Kona made this, and I loved it and just had to have the recipe! 4-5 chicken breasts Zesty Italian Dressing Cook the chicken in a crockpot in dressing. Remove, shred chicken, and add a little bit of the broth to the meat. 3/4 box Angel Hair Pasta Cook per package directions. Sauce: 1 can cream of mushrom soup 1 can cream of chicken soup 16 oz. sour cream 1 stick butter Salt and pepper to taste Mix sauce ingredients together over medium heat; add shredded chicken and cook until mixture comes to a simmer. Add to cooked pasta. Pour all into a greased 9x13 casserole dish, sprinkle 2 cups shredded parmesan (or mixture of shredded parmesan and shredded mozzarella). Bake at 350 degrees for 1 hour until top is browned and bubbly.

Nola's Casserole Recipe

My friend Nola made this recipe at a party one evening. It's delicious! 1 small can chicken broth 1 bag bowtie pasta or egg noodles, cooked and drained 1 can cream of chicken soup 1 can cream of mushroom soup 4 cups (more or less) chopped cooked chicken meat* 3 cups grated cheese, any kind** 1 can drained mushrooms Salt and pepper to taste In a large bowl mix the broth, chicken, soups, 2 cups of the cheese, and mushrooms. Add salt and pepper to taste. Fold in the cooked pasta. Place in a greased 9x13 pan, sprinkle top with remaining 1 cup shredded cheese. Bake at 350 degrees until bubbling and hot (about 30-40 minutes). * Can use a deli rotisserie chicken, cooled and meat pulled off the carcass, or cook fresh chicken breasts and thighs seared in a pan until cooked, then pulled off the bone; can also use leftover Thanksgiving turkey. May also substitute 4 cans tuna, drained. **Can use any type or combination shredded cheese; Cheddar and Monterey Jack is good. Also good with grated Asiago sprinkled on top before serving. Additional add-ins: Fresh asparagus cooked until just tender and cut into 1" pieces; 1 bag of frozen peas (they will cook and not fall apart if added frozen before baking).