In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Oscar Mayer Real Bacon Bits.
Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.
Arrange a rack in the middle of the oven and heat the oven to 400ºF.
Drain and coarsely chop 1 can or jar artichoke hearts. Cube 4 ounces cream cheese and place in a large microwave-safe bowl. Microwave on HIGH until very soft, about 30 seconds. Add the chopped artichoke hearts, 8 ounces sour cream, 2 cups baby spinach, 1/2 cup of the shredded Italian cheese, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder, and stir to combine.
Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness.
Place the chicken breasts in a baking dish large enough to fit them in a single layer and season all over with 1 teaspoon kosher salt and 1/4 freshly ground black pepper. Spread the spinach-artichoke mixture over the chicken in an even layer.
Bake until the chicken is cooked through and registers 165°F on an instant-read thermometer, 20 to 25 minutes.
Remove the baking dish from the oven. Heat the oven to broil. Sprinkle the chicken with the remaining 1 cup shredded Italian cheese. Broil until the cheese is melted and lightly browned, 3 to 4 minutes.
Chicken n a Biscuit 2 cups of shredded mild cheddar 2 (8oz) cans of all natural canned chicken 1 (26oz) can of cream of chicken soup 1% milk (about 1-2 cups) 3 cans of crescent rolls
In large mixing bowl combine cream of chicken soup with milk, until it is gravy consistency (set aside)
In a different bowl combine cheese and shredded chicken. (Break up chicken with fork or fingers until finely shredded)
Lightly spray pan with nonstick spray
Pour small amount of gravy in bottom of 9X13 baking dish. (Just enough gravy for biscuits not to stick to bottom)
Spray counter-top with no-stick spray and thoroughly wash hands
Now one by one separate crescent rolls and flatten with fingers until thin but with no holes
Fill crescent with chicken and cheese mixture (palm full of mix) and wrap tightly in crescent roll
Continue until pan is full or you are out of chicken and cheese mixture
Finally pour remained gravy over top and bake for 40-45 mins at 350 degrees
Crescent rolls will bubble and some will brown on top if not thoroughly covered with gravy
Let cool and enjoy!
This recipe yields about 24ish biscuits depending on how big you make them, but for my family it feeds 8-10 people if served with veggies. Enjoy!
Marinate the chicken breasts with olive oil, garlic powder, lemon juice, black pepper, cayenne pepper and salt. The marinade will be paste-y and not liquidy
While the chicken breasts are marinating, preheat oven to 400F.
Top the marinated chicken breasts with the grated Parmesan cheese evenly. Bake the chicken for about 20 minutes, until a meat thermometer hits 165 degrees Fahrenheit when inserted into the thickest part of the breasts.
Keyword:CHICKEN AND STUFFING, CROCK POT CHICKEN RECIPE
Extra juicy chicken and savory stuffing simmer together in the crock pot with your favorite vegetables for an easy, comforting meal that the family will love!
4boneless skinless chicken breasts,salted and peppered if desired.
10.5oz.cream of chicken soup
8oz.sour cream,(equivalent to 1 cup)
6oz.box stuffing mix
¾cupchicken broth
2cupsgreen beans,fresh or frozen
1cupbaby carrots
1teaspoonfresh parsley
Optional stuffing additions:
1/2cuponions,diced
1/2cupcelery,diced
1/4cupdried cranberries
1/2cupcrumbled sausage,(cooked or raw)
2teaspoonsdry rosemary
Instructions
Place the chicken on the bottom of the crock pot and sprinkle with salt and pepper if desired.
In a large bowl, mix together the soup, sour cream, stuffing, and half of the broth. Layer the stuffing mix over the chicken.
To keep the vegetables separate from the stuffing, place a layer of foil over the stuffing, then place your vegetables on top of the foil. Poke holes on the bottom of the foil to allow the moisture to circulate instead of collecting on the top of the foil. You can also layer the vegetables right on top of the stuffing if you’d prefer.
Cook on high for 4 hours, or on low for 6-7.
Before eating, check on the stuffing. If you’d prefer additional moisture, add the rest of the chicken broth, stir, and heat for an additional 10 minutes.
