Crock Pot Chicken Continental Food

CROCK POT CHICKEN CONTINENTAL RECIPE

Steps:

• Arrange dried beef on bottom of greased crockpot.
• Wrap each piece of chicken with astrip of bacon and place on top of the dried beef.
• Mix soup with sour cream and flour mixture. Pour over chicken.
• Cover and cook on low 7 to 9 hours.

SLOW COOKER CHICKEN CREOLE

Steps:

• Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
• Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

CHICKEN CONTINENTAL

Steps:

• In a large skillet, brown the chicken and mushrooms in butter or margarine. Stir in the soup, water, parsley, salt and a dash of ground black pepper. Cover and simmer for 20 minutes.
• Stir in uncooked rice and simmer for an additional 10 minutes, or until liquid has been absorbed.

CROCK POT CONTINENTAL CHICKEN - A SLOW COOKER CHICKEN BACON SOUR CREAM RECIPE

Steps:

• Spray crock pot insert with nonstick cooking spray (regular and casserole crock pot). Line bottom of the insert with dried beef.
• Wrap each chicken breast with 1 - 2 slices bacon. Arrange on top of dried beef.
• In a small bowl, mix sour cream and flour until smooth; stir in cream of mushroom soup.
• Pour over chicken breasts.
• Cover and cook on high for 3 - 4 hours or low for 6 - 8 hours or until chicken is cooked through. Internal temperature should be 165 degrees F.
• Serve over buttered noodles or cooked rice.

CROCK-POT CONTINENTAL CHICKEN

Steps:

• On bottom of greased crock-pot, arrange dried beef. Wrap each piece of chicken with a strip of bacon and lay on top of dried beef. In a small bowl, blend sour cream and flour, add soup and mix thoroughly. Pour mixture over chicken. Cover and cook on low, 8 to 10 hours (or 3 to 5 hours on high heat). Serve over hot noodles.

CONTINENTAL CHICKEN

Steps:

• Spray slow cooker with nonstick cooking spray. Place dried beef in bottom of slow cooker. Wrap each piece of chicken with one bacon strip and place on top of dried beef.
• Combine soup, flour and sour cream in medium bowl until smooth. Pour over chicken and sprinkle with mushroom pieces and red onion.
• Cover, cook on LOW 7-9 hours or on HIGH 3-4 hours.
• Serve over pasta and top off with a couple of teaspoons of pasta water.

CHICKEN CONTINENTAL FOR FOUR

Steps:

• Cook rice according to package directions. In a small bowl, combine 2 tablespoons cornstarch and the seasoning blend; sprinkle over chicken on both sides., In a large skillet over medium heat, brown chicken in oil. Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add the vinegar, garlic and capers; cook and stir 2 minutes longer., Return chicken to the pan; carefully add the broth, bay leaf and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°., Combine the remaining cornstarch with the water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve chicken and mushrooms with rice.

CHICKEN CONTINENTAL FOR TWO

Steps:

• Cook rice according to package directions. In a small bowl, combine 1 tablespoon cornstarch and the seasoning blend; sprinkle over chicken on both sides., In a large skillet over medium heat, brown chicken in oil. Remove and keep warm. Add mushrooms and onions to the pan; cook and stir for 3 minutes. Add the vinegar, garlic and capers; cook and stir 2 minutes longer., Return chicken to the pan; carefully add the broth, bay leaf and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 170°., Combine the remaining cornstarch with the water until smooth; stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard bay leaf. Serve chicken and mushrooms with rice.

CHICKEN CONTINENTAL

Steps:

• For easy and quick cooking, mix all your spices into a prep bowl.
• Season flour with salt and pepper.
• Melt butter or margarine into a deep frying pan.
• Dip chicken into flour to coat it.
• Brown chicken until slightly brown.
• Remove chicken to platter while cooking additional chicken.
• After frying all the chicken, loosen all the bits of browned bits in frying pan with spoon.
• Add two cans of cream of chicken soup.
• Add 2-2/3 cups of water also and mix well.
• Add all the spices and let come to a slow boil.
• Turn off flame.
• Remove about 2/3 of a cup of this soup mixture for later.
• Pour soup mixture into your baking dish or pan that is oven proof.
• Mix rice into soup mixture until completely mixed.
• Lay chicken pieces on top of rice placing legs and wings to the outer edge so the bigger pieces cook better in the middle.
• Pour the reserved 2/3 cup of leftover soup mixture sparingly over the top, covering all the chicken pieces.
• Sprinkle a tiny amount of paprika onto chicken and cover dish.
• Bake on 350 degrees for one hour and uncover the last 10-15 minutes of baking time.
• Absolutely delicious comfort food!