This was delicious! The amazing blogger had this recipe floating around on Pinterest, so this was a quick pin and make for me. I pinned it before going to work, picked up the few ingredients and made it the next day.
For this recipe you need:
•3 boneless, skinless chicken breasts, thawed
•1 tbsp chopped onion (I didn’t use it because Arthur doesn’t like onions)
•2 cloves chopped garlic
•1 stick (or half cup) of butter
•14 1/2 oz chicken broth (I rounded to 16 because that’s what my measuring cup had)
•3/4 cup flour
•2 cups milk
•1 bag mixed veggies (I used a 1lb bag)
•1 tube of biscuits
To start with, take your chicken breasts and sprinkle with your salt, pepper, garlic powder and onion powder. Put them in the crock pot and put the minced garlic and chopped onions over the top.
Next, you need to melt the butter on the stove, stir in chicken broth and flour. Add in a sprinkle of salt and pepper. The directions say to hold off on the veggies till the end, but I put my veggies in here.
Let it cook on low for 6 hours
At the 6 hour mark, shred your chicken. I normally hate shredding chicken, but all I had to do was stab the chicken and it came apart.
After your chicken is shredded, open up your biscuits and cut them into quarters.
Throw the biscuit pieces into your crock pot and let it cook for another 2 hours on low.
This was delicious! The kids didn’t care for it, but they get weird with new stuff. Tony ate two bowls at dinner and took the leftovers for lunch today, so he was a big fan. We’ll definitely be making this again!
Happy dining all!
I’m going to start this by saying I did alter this recipe a bit, as I do for most recipes, but I will include a link to the full recipe at the bottom.
I started out by chopping up some onion, really you only need 1 Tbsp so don’t chop up more than you need. I added 1 Tbsp of minced garlic and mixed them together.
The next step was mildly entertaining for me. You need to take 4 boneless, skinless chicken breasts, fully thawed, and bound them flat with your meat tenderizer. Unless you don’t have a meat tenderizer, in which case I used pressure (with my hand) and flattened them out. It was kind of fun and gross at the same time.
Take an egg, beat it and add 1 Tbsp of water to it. Put flour in a bowl, enough to coat your chicken. In a separate bowl, have enough bread crumbs to coat your chicken as well.
Take your tenderized chicken, add a little salt and pepper, sprinkle 1/4 of your onion and garlic mixture and add a spoonful of butter. The original recipe had specific amounts for butter, but I just scooped some out of the tub. Once all of the above is done, roll the chicken up and dip into the flour, dip into the egg, dip in the bread crumbs, back in the egg and back into the bread crumbs. It seems like a lot, it is, it is also messy!
Once you go through all of these steps with all of the chicken, place them in your baking dish and refrigerate for 1-24 hours. I left mine in the fridge till the next day. Remember they must be refrigerated for at least an hour! I missed this step when I made it the first time and it threw everything off.
After the refrigeration is over, you will melt some butter in a pan. Place your ‘chicken rolls’ in the pan and fry until they are golden brown on all sides. After you’ve achieved golden brown perfection, place them back in your baking dish. Bake them at 400° for 15-18 minutes.
They are really good. Even Tony said so, and he ended up doing the frying after I did the prep work. It is a lot of work though!
If you make this, it is good, but be prepared to work for it and plan accordingly!
Full recipe found here.
So, I’ve actually tried this recipe before, but misread the directions. It was a good meal, but I decided to try it the way it was intended. You start by taking 4 chicken breasts, 1 packet zesty Italian dressing mix, 8 oz softened cream cheese and 2 cans cream of chicken soup. I cut my chicken up into cubes before putting it in the crockpot. Think bite size pieces.
Cook on low for 4 hours.
As you approach the end of your 4 hour cook time, cook some pasta. I used rotini out of preference. It’s a personal favorite of my kids. Even though I made this for my parents and cousin while on vacation, you stick with what you know! At the end of the 4 hours, if you think your mixture is a little thick add some milk to reach your desired thickness. You’ll want it to be a little soupy, but not super runny. Serve over pasta!
After that, you just enjoy!
I do like being able to reference the original pin, but apparently it was flagged as spam so I can’t. Still a good choice for a meal!
Too see how this turns out with a ranch dressing packet instead of Italian, check here.
This is not from Pinterest, but it was such a yummy treat that I had to share it. My cousin Erin made these up for lunch lunch today and they were divine!
6 cups tortilla chips
3 cups diced or shredded cooked chicken
2 cups (8 ounces) shredded cheddar and Monterey Jack cheese blend
2 tablespoons Jamaican Jerk Rub (carribbean jerk works just as well) divided 1 small yellow or red bell pepper or combination
2 tablespoons snipped fresh cilantro
¼ cup sour cream
1 teaspoon additional Jamaican Jerk Rub (optional)
1. Preheat oven to 425 F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone
2. In large bowl, combine chicken, cheese and tablespoon of jerk run; mix gently using scraper. Sprinkle chicken mixture evenly over tortilla chips. Bake 5-7 minutes or until cheese is melted; remove from oven to cooking rack. 3. Meanwhile, dice bell pepper with knife. Cut lime in half crosswise. Juice half of lime in to small bowl; add remaining jerk run add bell pepper and mix well.
4. Snip cilantro using kitchen shears. Slice remaining lime half in to slices, then cut in half.
5. Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in resealable plastic bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.
They were heavier than I’m used to for lunch, but I couldn’t stop eating them and I’m glad we have leftovers, even if Erin said they will get soggy! So try and enjoy!
I’ve made this several times since pinning. I’m still fiddling with the seasonings each time. It has a great taste that we love, but it’s missing a little something.
To make this delicious yumminess, you brown 4 skinless, boneless chicken breasts in a pan. As per my norm, I cubed my chicken. Then you put the following into a blender: 4-5 garlic cloves, 1 cup fresh basil, 1 tbsp olive oil, 1 tsp balsamic vinegar (I’ve been slowly adding more of this each time, the taste is only getting better) and 1/4 cup water. Pulse it until its puréed.
Put your chicken into your casserole dish, I like my round Longaberger one because 9×13 just wasn’t as visually appealing. I know it’s silly, but oh well! Pour your puréed mixture over your chicken. Layer 1 cup sliced mushrooms, 1/2 a red onion sliced and a package of cherry tomatoes cut in half over the top. Sprinkle with shredded mozzarella and bake at 375* for 40 minutes.
Like I said earlier, it’s very yummy, just be ready to experiment a little to get just the right flavor.
Enjoy the yummies!
Original pin can be found at http://shellyheim.com/2012/08/31/balsamic-vinegar-chicken/
I need to start by saying I’m not a big fan of Alfredo and that I did not make this recipe 100% the way they said to.
It’s really easy and Tony the Italian was a huge fan of this, so this recipe has his recommendation! It’ll go in the basket, that’s for sure.
I’m going to tell you guys the way I made it, and as the original site has been listed as spam, I’ll just promise to do another blog with the actual recipe!
For this one, you start with your crockpot on low setting. In it, your going to place 4 chicken breasts, I cubed mine for the kids’ sake, 2 cans of cream of chicken, 1 8oz package of cream cheese and 1 packet of ranch dressing seasoning. Let that sit for 4 hours, stirring occasionally.
When your approaching deadline, cook up some pasta, I used rotini, and drain.
If you find your sauce a little thick, just add some milk until it reaches a texture you like. Pour your sauce over your pasta and enjoy!
It does have a very Alfredo taste to it, which I’m not normally a fan of, but Tony loved it some much, I guess I can eat it every once in awhile.
You guys know I try to reference the original pinner, but the site is blocked as suspected spam, so no luck on this one.
Sorry about the delay guys! I wanted to post this yesterday, but as some of you know, I was having some technical difficulties!
I have been a big fan of Chick-Fil-A since my family lived briefly with my grandparents in Peachtree City, GA. Their ice cream and their sandwiches…… Yum-O!
I was really excited about finding this recipe because my husband is also in love with these sandwiches. It tastes just like them too! Basic rule here, if you can fry chicken, you can make this sandwich.
You start by thawing your boneless, skinless chicken breasts and cutting them in half. Make sure they’re thin enough to go on a sandwich!
Take 1 cup of milk and beat in 1 egg. Combine 1 cup flour, 2 1/2 tbs of powdered sugar, 1/2 tsp pepper and 2 tbsp of salt. Dip your chicken in the milk until moistened, then dip into flour mixture.
The original pin calls for a pressure cooker, heated to 400*. It goes on to say, place your chicken in wait till steam shoots out, then leave it in for 3 1/2 minutes. My solution to a lack of pressure cooker was to fry it like I always do.
Once your chicken is sufficiently cooked and browned, place it on your buttered hamburger bun along with 2 dill pickles.
They are really yummy and you will definitely enjoy it!
Original pin including many other recipes can be found at http://www.buzzfeed.com/keenan/42-home-recipes-of-famous-foods?s=mobile