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Banana Nut Oatmeal Muffins
by Meredith {In Sock Monkey Slippers}
Made with Greek yogurt and oatmeal, these muffins are supremely moist and delicious.
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A perfectly done omelette in 30 seconds. Come and celebrate JC100!
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Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
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Espresso-laced chocolate cookies sandwich French Silk ice cream for a cooling treat that’s a coffee lover’s delight.
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Mmm. This tastes much like a lightened up strawberry margarita, with the tartness of cranberry sweetened by fresh strawberries.
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by Gina (Running to the Kitchen)
A slightly sweet grain salad with a pesto dressing.
Lemon and Asparagus Risotto
Creamy risotto bursting with fresh lemon juice and tossed with freshly steamed asparagus.
Chilled Avocado Soup
by claireg12
A cold, flavorful soup that is perfect for those hot summer months!
Indian Lentil Saute with Kale and Asparagus
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You should most definitely get your Indian lentil saute with kale and asparagus on.
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Recipe
Creamy Italian Chicken
by sheloves2cook on July 17, 2009 in Main Courses, Poultry
Recipe Description
Chicken cooked in a slow cooker with a creamy sauce to serve over rice or noodles. Has an alternative recipe for yummy pot pie.
Preparation Instructions
(Chicken breasts can be frozen.) Put chicken and dressing mix into slow cooker on high for 3-4 hours. Shred chicken. Add cream cheese and soup. (If you want it more “saucy,” add another can of soup). Stir until cream cheese and soup are mixed in. Put lid back on and let heat through, about 20-30 minutes. Serve over rice or noodles.
Alternative recipe: Make recipe as above. Add a bag of spring vegetable mix into chicken. Pour into 9X13 baking pan. Make a batch of Bisquick biscuits (according to package directions for about 6-8 biscuits). Drop biscuits by spoonfuls on top of chicken mixture. Bake at 350 degrees for 40-45 minutes until biscuits are cooked through.
Ingredients
- 6 whole Chicken Breasts, Boneless, Skinless
- 1 package Italian Dressing Mix
- 8 ounces, fluid Cream Cheese
- 1 can Cream Of Chicken Soup
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Friends of Tasty Kitchen
Meet Meredith
Meredith is a Texas ranch girl who transitioned from a graphic designer to a full-time stay-at-home mom and full-fledged blogger. Her blog In Sock Monkey Slippers is full of mouthwatering recipes and beautiful photographs. Her daughter Mia, aka "feisty little bear," is the inspiration behind her blog. Go see her recipe box and try to resist dreaming about all the food you see there. (It just ain't possible.)
Meet Brenda
Ever wondered why Brenda calls her blog A Farmgirl's Dabbles? You guessed it: She was raised on a farm. This South Dakota girl combines the traditions of her mom and grandma with modern food ideas, and every recipe she shares is approved by her husband and two girls. Her photography is amazing, too, as is her creativity in the kitchen. Go check out her recipe box and see for yourself!
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Comments
mom2my3angels on 7.17.2009
okay i have been making this for years…i love this…i think i love the sauce the most…i usually just mix it all together and put it in the crockpot at once since I program it for when I am at work…it turns out great. We also add a can of mushrooms.
kimksmith on 7.17.2009
I have made this for years as well. I make it with a can of cream of chicken, and a can of cream of mushroom. I also add a 1/2 cup sprite, because the carbonation helps break down the chicken as it cooks and it is fall apart tender! Love it
dollyfoxburr on 8.2.2009
I make this on the stovetop for a fast meal. I usually use thin chicken cutlets, brown on both sides, remove and add the other ingredients. I use 2 cans of soup and thin with milk so I have enough for sauce over egg noodles.
My five year old gobbles this up! It is so good and fast!
amandar on 8.7.2009
This was terrific! Very easy meal and cooking with the crockpot is always an added bonus. Delicious, comforting flavor. I served it on jasmine rice and the whole family just ate it up!
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