Crock Pot Italian Chicken

4-5 Boneless skinless chicken breasts
2 Cans Cream Chicken Soup
1 Package Sliced Mushrooms
1 Can Artichoke Hearts
1 Envelope Zesty Italian Dressing
1 Cup Sour Cream
Cooked Egg Noodles, or Rice.

Layer Chicken, Soup, Mushrooms, Artichokes, then Dressing Mix in your crockpot. Cook on low 6hrs, or until chicken is done. Add the sour cream last, stirring one or two times. (It doesn't need to be completely mixed in.) Serve over egg noodles, or rice. *This is one of the easiest and yummiest dinners I make.*

Chicken Puffs

Chicken Puffs

Two cans refrigerated cresant rolls (8 count)

2 Shredded Chicken Breasts (I use 2 cans chicken about 14oz. total)

6 oz cream cheese

Garlic powder, salt, pepper to taste

Mix all of the ingredients together until the cheese is somewhat smooth over all chicken. Place a good size spoonful in each roll before rolling it up. (I sometimes wait to roll them up until I know how much mixture I have left to add/subtract from some rolls). Place on a cookie sheet and bake at 350 for 8-10 min. until rolls are golden brown. Yummy stuff!

Southern Oven-Fried Chicken

So since I have been on a diet I am pretty much down will all low calorie foods. I tried this and it was really good. I was pleasantly surprised and will be making it again!

Serves: 8 person(s)

Preparation Time: 10 mins
Cooking Time: 30 mins

1 cup corn flakes, crushed *

1/3 cup flour

1 tsp salt

1/2 tsp ground red pepper

2 egg whites, slightly beaten

1/4 cup skim milk

2 lb boneless, skinless chicken breast, cut into even strips

Directions:

Preheat oven to 400ºF. Spray cookie sheet with butter flavored cooking spray.

Mix all dry ingredients in large bowl. Mix egg whites and milk in small bowl. Dip chicken into egg mixture and coat with corn flakes. Place on cookie sheet, and spray with more cooking spray.

Bake for 15 minutes, then flip pieces and spray with more cooking spray. Continue baking for 10 to 15 minutes or until golden brown.

Per serving: 156 calories, 1 g fat and 56 mg cholesterol
Saves: 636 calories, 50 g fat and 228 mg cholesterol!

Poppyseed Chicken

This is a family favorite courtesy of my Mother-in-law! It's so yummy. One of our Sunday bests!

1 1/2 cube real butter, melted
2 cans Cream of Chicken
1 small tub sour cream
2 Tbsp poppyseed
2 pkg Ritz Crackers
4-5 Chicken Breast

Crush 2 pkg Ritz crackers and mix with melted butter. (I think I use a little less butter) Mix soup, sour cream and poppy seeds in separate bowl.

Place chicken in a 9x13 pan, pour soup mix over the top and then top with the crumb mix. Cover with foil and bake 350 degrees for 1 1/2 hours or 325 degrees for 3 hours.

Cream Cheese Chicken on Rice

I absolutely LOVE this recipe. I can't remember where I got it . . . but its mighty tasty!

4-6 pieces of chicken (boneless, skinless)
1/2 c water (unless chicken is frozen)
1 pkg dried onion soup
1 pkg (8 oz) cream cheese, cubed
1 can cream of mushroom soup

Put all ingredients in the crockpot for 6-8 hours. Last 1/2 hour separate chicken and sauce. Shred the chicken and then mix back into sauce. Then serve over white rice.

Easy Chicken Cordon Bleu

I just tried this and it was good. Cory liked it a lot. Pretty simple to make too!

*KraftFoods.com*
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
6 slices OSCAR MAYER Thin Sliced Smoked Ham
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 Tbsp. GREY POUPON Dijon Mustard
6 KRAFT DELI DELUXE Swiss Cheese Slices

PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside.

PLACE chicken in 13x9-inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with prepared stuffing.

BAKE 25 min. or until chicken is cooked through (165°F). Top with cheese. Bake an additional 5 min. or until cheese is melted.