Easy Crock Pot Chicken and Dumplings.

2 cans cream of chicken soup
(With soup mixture I add savory seasonings like poultry seasoning, thyme, marjoram and salt and pepper)
3 chicken breasts
Chicken stock - enough to cover chicken and soup in the crock pot
1 onion, chopped
Carrots and celery, chopped (amount depends on you)
2 tablespoons butter
Cook on high about 4-5 hours.
Dumplings
1 cup flour
2 teaspoons baking soda
1 teaspoon sugar
1 tablespoon butter
Pinch of salt
1/2 cup of milk

Mix dry ingredients and cut in butter then mix in mix slowly
Make dumplings the size you desire and drop in crock pot and cook 20-25 minutes or until firm

~JENNY

Herb Grilled Chicken and Asparagus

I found this recipe on a blog a long time ago. I wish I knew where. If anyone can find it, let me know so I can give the cook credit. This is an amazing recipe that I LOVED. Enjoy!

Ingredients:
4 Skinless and Boneless Chicken Breasts
1 1/4 Cups Mrs. Dash Zesty Garlic & Herb with a Touch of Orange Marinade
1 Pound asparagus, trimmed
Fresh sliced Tomato

Directions:
1. Place Chicken and 3/4 Cup Marinade in a large Zip-Top plastic Freezer bag, turning to coat.
2. Place Asparagus and 1/4 Cup Marinade in another large Zip-Top plastic Freezer bag, turning to coat.
3. Seal both bags, and chill 30 minutes, turning bags occasionally.
4. Remove chicken and asparagus from marinade, discarding marinade.
5. Grill chicken and asparagus, however you desire, over medium-high heat (350-400).
6. Grill chicken 4 to 5 minutes or until done, basting occasionally with remaining 1/4 cup marinade.
7. Grill asparagus 4 minutes or until crisp-tender, turning occasionally.
8. Remove chicken and asparagus from grill to a serving platter.

Serve with freshly sliced tomatoes. Garnish, if desired.

~ROBYN

Guest Post: Creamy Chicken Spaghetti Bake

Ingredients:
8-10 Chicken Tenderloins (or 4-5 breasts, well-pounded)
1 Package of your favorite noodles - I used bowties and penne.
1 Jar of Creamy Alfredo Sauce - my favorite is Classico Three Cheese Alfredo
1 Jar of Spaghetti Sauce - again, my favorite is Classico Tomato and Basil
1 Cup of grated Mozzarella Cheese
1 Cup of grated Cheddar

Directions:
Pre-heat oven to 400 degrees.

Mix the Alfredo and Spaghetti sauce first in a separate bowl while cooking the noodles. Remove the noodles right before they are fully softened as they will finish cooking in the oven.

Put layer of sauce (about 1/3 of mix) on bottom of 13x9, then a generous amount of noodles (about half of what was made).

Lay the chicken evenly across noodles, then pour another 1/3 of sauce mix on top and spread evenly.

Pour the rest of the noodles, then sauce on top of chicken.

Finally, sprinkle cheese on top, and cover with foil.

(From bottom up, the layering should be sauce, noodles, chicken, sauce, noodles, sauce, cheese).

Then, bake at 400 degrees for about 45 minutes. This is approximate because I just checked the chicken to make sure it was done - make sure there is no pink left in your chicken!

~Elizabeth @ A Healthy Wait

Skillet Chicken Parmigiana

Found this recipe on the back of a Progresso Bread Crumbs Box. LOVED IT so I have to share it.  NOT my OWN recipe. Sadly. :D But Worth Sharing!

>1/4 cup olive oil
>1 cup chopped onion
>2 cloves of garlic, finely chopped
>1 can (28 oz) diced tomatoes
>2 tsp sugar
>1/2 tsp salt
>1/4 tsp freshly ground pepper
>Fresh Thyme
>Fresh Parsley
>Fresh Basil
>Rosemary
>Anise
>Oregano

>4 boneless skinless chicken breasts
>1/3 cup Progresso Bread Crumbs Italian Style (or make your own)
>1/3 cup freshly grated Parmesan cheese
> 1 egg, beaten
>Shredded Mozzarella Cheese
>Freshly grated Parmesan Cheese

*Beforehand be sure to chop all your ingredients (Makes it easier when it comes down to crunch time). Also, be sure to pound your chicken to flatten it to ¼ in thickness. There are many ways you can pound your chicken. Here’s how I did it; Place a chicken breast inside a gallon Ziploc bag, but do not shut the bag. Using a meat tenderizer or mallet (whatever it’s called) pound the chicken till desired thickness.

*In a saucepan, heat 2 Tbsp of the olive oil over medium heat. Cook onions and garlic in the oil for 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt, pepper, thyme, parsley, basil, rosemary, Anise, and oregano. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.

*In a shallow dish (I used a Pyrex pie pan) mix bread crumbs and ½ cup Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.

*In a skillet, heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning over once or twice, until no longer pink in center. Pour the sauce mixture on top of the chicken. Sprinkle mozzarella cheese and a little extra Parmesan cheese over the chicken; cover and heat until cheese is melted. Sprinkle a small amount of Parsley on top for decoration and taste.

Our side dishes included: A Caesar Salad Mix & Asiago Pepper Pugliese Bread

Fried Chicken

Ingredients:

Oil - I made an olive oil and vegetable oil mixture - gave the chicken a really nice flavor. But you can use anything you want (olive oil, peanut oil, lard, vegetable oil)
2 C All purpose flour
1 tablespoon salt (the recipe calls for coarse salt - I didn't have it so I used less than a tablespoon of regular iodized salt)
1 teaspoon freshly ground pepper
2 tablespoons ground cinnamon

Recipe calls for 1 whole chicken - I used 3 large breasts cut into strips for two of us but if you are making this for 4-6+ people you'll definitely want to use more than that.

Instructions:

Heat about 1/2 inch of the oil or fat over medium heat in a deep fryer, deep skillet or broad saucepan that can later be covered. While it is heating mix together flour and seasonings in a plastic bag. Toss the chicken in the bag - depending on what you are using a few pieces at a time - close the bad and shake until chicken is well coated. Put them on a rack - if you have lots of pieces as you finish.

When the fat/oil reaches 350 degrees add chicken slowly - you can add all pieces but you will need to raise the heat to high - do not add all the pieces at one time or the temperature will decrease rapidly. Cover the chicken making sure that oxygen can still get inside - please avoid a fire. Chicken will need to cook for 5-7 minutes each side. Make sure to flip over.

Cook Chicken until golden brown.

Serve Hot or at room temperature - Please make sure that your chicken is cooked thoroughly!

Chicken and Wild Rice (Chicken Casserole)

10 oz uncooked wild rice (we use white rice) - I used brown: tip below.

4-8 chicken breast, boneless & skinless
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup - I strongly dislike mushrooms, but didn't realize I didn't have a third cream soup until I was cooking it. I substituted Campbell's "chicken and rice" soup and it worked great.
1/2 cube butter - I didn't even use 1/8 and it still tasted great. The butter seems unnecessary if you are looking to cut calories.
2/3 cup white/sherry or port wine (non-alcoholic cooking sherries)
1 small pkg slivered almonds (optional)
1 1/2 cups grated Parmesan cheese
paprika

Soak brown rice in warm water while defrosting your chicken. (I also made the casserole the night before cooking it and allowed the rice to sit in the mixture all night. The rice turned out great - which is a first for me with brown rice!) Put rice in bottom of buttered 9x13 glass pan. 

Mix soups & wine in separate bowl.

Melt butter. Put 1/2 soup and 1/2 butter on rice. Lay chicken breasts on top, as flat as possible. 

Put the rest of the soup and butter on top. 

Cover with Parmesan cheese. Add almonds (optional). Shake paprika over top. 

Cover with foil and bake at 275 degrees for 2 1/2 hours. Serves 4-8 (or makes great leftovers).

Creamy Chicken Spaghetti Bake

I made up this recipe about two weeks ago, unfortunately didn't think to take picture until after we'd already eaten about 1/3 oof the pan. Oh well! The recipe is pretty self -explanatory, but if you have any questions feel free to let me know!

Ingredients:
8-10 Chicken Tenderloins (or 4-5 breasts, well-pounded)
1 Package of your favorite noodles - I used bowties and penne.
1 Jar of Creamy Alfredo Sauce - my favorite is Classico Three Cheese Alfredo
1 Jar of Spaghetti Sauce - again my favorite is Classico Tomato and Basil
1 Cup of grated Mozzarella Cheese
1 Cup of grated Cheddar

Pre-heat oven to 400 degrees.

Mix Alfredo and Spaghetti sauce first in a separate bowl while cooking the noodles. Remove the noodles right before they are fully softened as they will finish cooking in the oven.

Put layer of sauce (about 1/3 of mix) pon bottom of 13x9, then a genourous amount of noodles (about half of what was made).

Lay chicken evenly across noodles, then pour another 1/3 of sauce mix on top and spread evenly.

Pour the rest of the noodles, then sauce on top of chicken.

Finally, sprinkle cheese on top, and cover with foil.
(From bottom up, the layering should be sauce, noodles, chicken, sauce, noodles, sauce, cheese).

Then, bake at 400 degrees for about 45 minutes. This is approximate because I just checked the chicken to make sure it was done - make sure there is no pink left in your chicken!

You really can't go wrong with this combo - it was delicious! Sorry for any ambiguity, however. As I said, I didn't even think about writing it down or keeping track until after we'd already eaten some of it! Again, if you have any questions, feel free to ask! Enjoy!

Pancake Chicken

Ingredients:
Thawed Chicken (enough for those you are cooking for)
Pancake Batter
Evaporated Milk
1 Can Cream of Chicken Soup
About 3 tbsp Butter

Directions:
Bread the chicken with the pancake batter (dry mix).
Brown the chicken in a sauce pan with the butter until brown on both sides.
Mix in a pot evaporated milk and cream of chicken soup.
Cover and cook until chicken is thoroughly cooked.

Serve:
Serve with soup mix over chicken

Try it with mashed potatoes! This should become a family favorite!