Sweet Baby Ray's Crock-Pot Chicken

This has easily become one of the girls favorite chicken dinners.

It is so easy and I feel like we always have this stuff without having to run to the grocery store.

I found the recipe on Pinterest but thought I would put it here so I don't lose it.

Sweet Baby Ray's Crock-Pot Chicken

4-6 chicken breasts
1 bottle Sweet Baby Ray's BBQ sauce
1/4 cup vinegar
1 tsp red pepper flakes
1/4 cup brown sugar
1 tsp garlic powder

Directions
1.  Mix everything but the chicken.
2.  Place chicken in the crock-pot.  **I actually sprinkle my chicken with salt and pepper then quickly sear it on both sides before putting it in the crock-pot.
3.  Pour sauce mixture over chicken.
4.  Cook on low 4-6 hours.

Catalina Chicken.

We had nothing to cook for dinner.

We had chicken.

We had salad dressing.

I googled Catalina Chicken. Found lots of recipes. Threw a few together and made my own.

Here you go.

1. Season boneless, skinless chicken breasts with garlic salt and cracked black pepper.

2. Place 2 Tbsp. of oil into pan. Cook chicken for 4 minutes on each side.

3. Place chicken breasts in a casserole dish.


4. In a separate bowl mix together 1/2 cup Catalina dressing and 1/2 packet of French Onion Soup mix.


5. Pour Catalina mixture over top of chicken breasts.


6. Cook on 350 until chicken is cooked through. {It only took my three chicken breasts about 15-20 minutes.}

I forgot to take a picture of the actual finished product. Here is a partial view. We had chicken, mac & cheese {staple at our house}, asparagus, and crescent rolls. You can see everything here except the asparagus. Caroline and Ryan fought over it and ate every last one. Weirdos.

Honey Baked Chicken

Ingredients
3-4 boneless, skinless chicken breasts
4 Tbsp butter
1 cup honey
1 tsp salt
2 Tbsp prepared mustard

Directions
Season chicken. (I just use a little garlic salt and lots of cracked pepper)

Place the chicken in a greased or foil-lined baking dish. Bake uncovered at 325 degrees for 30 minutes.

Meanwhile, in a small saucepan, combine butter, honey, salt and mustard. Cooke and stir over low heat until well blended and heated through.

Once your chicken has cooked for 30 minutes, take it out of oven. Pour honey mixture over the chicken.

Bake the chicken again, uncovered, 30-35 minutes or until a meat thermometer reaches 170 degrees.

Baste (or spoon mixture over mixture) before serving.

Meredith's Chick Roll-Ups.

I took Meredith's recipe and added a few things to it. It is delicious!

Ingredients

- 4 chicken breasts
- 8 oz. cream cheese
- 1 can cream of chicken soup
- 1/2 cup shredded cheddar cheese
- 2 cans crescent rolls
- Melted butter
- Bread crumbs

Directions
Season chicken. Cook on the frying pan until done.

Cut chicken into small pieces.

Mix cream cheese, chicken soup, chicken and cheddar cheese in bowl. Mix well.

Place a big scoop of chicken mixture on open crescent roll. Close each roll and make sure there are no big holes in the rolls.

Roll the crescent roll in melted butter and then roll in bread crumbs.

Place on a cookie sheet and bake on 400 degrees for about 10 minutes or until crescent rolls are golden brown.

You can also throw together some gravy by using another can of cream of chicken soup. Add milk until the gravy is as thin as you want. Add salt and pepper. This is great on top of the roll-ups.

Quick Chicken

Ingredients
4 skinless, boneless chicken breasts
Dijon mustard
1/4 cup Teriyaki sauce
Real bacon bits
Grated Parmesan cheese

Directions
Preheat oven to 400.

Place chicken in a glass casserole dish.

Slather Dijon mustard evenly over chicken.

Pour Teriyaki sauce evenly over mustard slathered chicken breasts.

Sprinkle bacon bits over chicken then add cheese on top.

Bake for 30 minutes.
-------

So easy and so good!

Mindy's Chicken Enchilada

Ingredients

2.5 lbs boneless chicken breasts
2 cans red enchilada sauce
1 cup salsa
1 package taco seasoning
8 oz sour cream
2 cups cheese (or more, if you want)
1 cup canned or frozen corn
2 pkgs burrito size flour tortillas (16 total)

Directions

Boil chicken, then simmer until it easily shreds. Meanwhile, in a medium bowl, combine enchilada sauce and salsa. I use my blender to puree (no chunks). I don't like chunks.

When chicken in done, shred in a large bowl. Add one cup of sauce mixture, sour cream, 1 cup of cheese, and corn. Add about half the taco seasoning. Mix and taste, adding more taco seasoning until you like it.

Fill and roll tortillas with chicken filling. Depending on how much filling you put in each enchilada, you may or may not use all the tortillas. Place enchiladas in a baking dish. Pour the remainder of the sauce mixture on the enchiladas. Top with the rest of the cheese. Cover with foil and back at 350 for 20 minutes. Remove foil and bake another 10 minutes.

Cajun Chicken Pasta

Title: Cajun Chicken Pasta

From Red Lobster- recipe found online

Ingredients

-2 chicken breasts, cut into strips
-2 tsp cajun seasoning
-2 tbsp butter
-1 green pepper, chopped
-1 red pepper, chopped
-mushrooms, chopped
-1 green onion, chopped
-1 to 2 cups heavy cream
-1/4 tsp dried basil
-1/4 tsp salt
-1/4 tsp lemon-pepper seasoning
-1/8 tsp garlic powder
-1/8 tsp pepper
-4 oz linguine, cooked

1. Coat chicken with cajun seasoning.

2. Saute chicken in butter.

3. Add peppers, mushrooms and onion. Reduce heat.

4. Add cream and seasonings.

5. Heat through.

6. Add cooked linguine and toss.

Chicken Tetrazzini

From April 2006 Southern Living

Servings: 12

Ingredients

-1 (16oz) package vermicelli
-1/2 cup chicken broth
-4 cups chopped cooked chicken breasts
-1 (10 3/4 oz) can cream of mushroom soup
-1 (10 3/4 oz) can cream of chicken soup
-1 (10 3/4 oz) can cream of celery soup
-1 (8 oz) sour cream
-1 (6 oz) jar sliced mushrooms (drained)
-1/2 (2oz) shredded Parmesan cheese
-1/2 tsp salt
-1 tsp pepper
-2 cups (8 oz) shredded Cheddar cheese

~*I cooked my chicken on a skillet in butter. I just seasoned my chicken with spices first. I don't like boiled or baked chicken. Cook your chicken however you like.*~

1. Cook vermicelli according to package; drain. Return to pot and toss with chicken broth. I kept adding chicken broth because the pasta started drying out as it sat.

2. Stir together chicken and next 8 ingredients; add vermicelli and toss well.

3. Spoon mixture into 2 lightly greased 11-x7-inch backing dishes.

4. Sprinkle evenly with cheese.

5. Bake, covered at 350 for 30 minutes.

6. Uncover and back 5 more minutes or until cheese is melted and bubbly.