Lindas Dreamy Creamy Crockpot Chicken Food

CREAMY DREAMY CHICKEN AND SPIRALS CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch pan with cooking spray and set aside. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a saucepan over medium heat. Add flour a tablespoon at a time and stir until smooth. Gradually stir in milk. Bring to a low boil, and cook for one minute, stirring constantly. Remove from heat and stir in cheddar cheese until melted. Stir in cream cheese and until melted. Add wine, and season with mustard, nutmeg and salt.
• Pour cooked noodles in pan. Layer chicken pieces over the noodles. Pour sauce over the chicken. In a small bowl, mix the cracker crumbs, parmesan cheese and butter, and sprinkle over the sauce.
• Bake in preheated oven for 30 minutes, or until edges of casserole are bubbling. Remove from oven, and stir to thoroughly coat pasta and chicken and to keep top of casserole from hardening. Allow to cool for 10 minutes before serving.

DREAMY CHICKEN FRANCESE

Steps:

• Preheat the oven to 200 degrees F (95 degrees C).
• Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
• Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
• Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
• Place chicken in the preheated oven to keep warm.
• Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Saute garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.

CREAMY DREAMY EASY MEXICAN CHICKEN CASSEROLE

Steps:

• Pull apart chicken into bits and/or tiny strips into a large bowl.
• Over medium heat sauté onions to desired texture.
• Mix together chicken, taco seasoning, refried beans and Rotel tomatoes (with juices) and onions.
• Mix together Southwest style condensed soup & sour cream in medium bowl.
• In a medium casserole dish spread half the sour cream mixture on the bottom.
• Then tear 1 tortilla into pieces on top of sour cream mixture.
• Add 1/2 chicken mixture on top of that & then a layer of cheese.
• Repeat layers and sprinkle cheese on top.(For an extra crunchy top, add an extra layer of torn tortilla between 2 cheese layers).
• Bake at 350°F for 20 minutes or until heated through.
• Both the chicken mixture & sour cream mixture can be mixed ahead of time & stored in the fridge.

CREAMY RANCH CHICKEN - CROCKPOT

Steps:

• Take frozen chicken breasts place on bottom of crockpot. Add chicken stock, cream of chicken, ranch dry packet, Salt, pepper and Lawry's.
• Cook on high 4 hours or low 6-8 hours.
• Once done, bag of instant rice cover and let cook for about 10-15 more minutes.