Quick Chicken and Dumplings (Crockpot)

Quick Chicken and Dumplings (Crockpot)
2 lbs chicken thighs (about 6), or 4 large chicken breasts (I've even used frozen chicken breasts)

1 can cream of chicken soup

1 can cream of mushroom

1/2 packet italian salad dressing mix (sometimes I just add my own seasonings)

Dumpling dough:

1 cup Bisquick Mix
1/4 cup milk

Place chicken (skin removed) in crock pot. Sprinkle with Italian seasoning. Mix soups and pour over top. Cover and bake on low 4 hours. Spoon dumpling dough around edges of gravy near sides of the crock, using a teaspoon. Cover and cook 20 minutes, or until the dumplings are cooked through, and tooth pick comes out clean.

No need to add milk or water to this recipe, the chicken produces wonderful juices that make it just perfect!

(Another option is not adding the dumpling dough and just shredding the chicken in the gravy sauce. Then serve the chicken over cooked rice.)

Huli Huli Chicken recipe

Here is a chicken recipe that I've made several times this summer and it always turns out delicious! I have made this as stated by the recipe (under the broiler) using chicken thighs and I've also made it with various chicken pieces in a large casserole dish at 350 degrees until cooked through. I've also been told this is great on the grill!

Huli Huli Chicken

5 lbs chicken pieces
1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 tablespoons dry sherry (I've also used red wine)
1 piece ginger root, crushed (I just peel a 1 inch piece of ginger root and then grate it or mince it)1 clove garlic, crushed ( I mince the garlic clove)

Arrange chicken, skin side up, on rack of broiler pan. Broil 6 to 8 inches from unit in electric oven for 10 minutes on each side. Combine remaining ingredients; baste chicken and continue broiling for 10 more minutes on each side, basting frequently with sauce. Makes 8 to 10 servings

Creamy Chicken Dijon

Creamy Chicken Dijon

1 tbsp. vegetable oil

4 skinless, boneless chicken breasts

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup water

1 tbsp. coarse-grain Dijon-style mustard ( I added 2 Tbsp. Dijon Mustard)

1 tbsp. dry white wine (can sub a splash of vinegar or lemon juice)

1 tsp. dried parsley flakes

1 tsp. packed brown sugar

1/2 tsp. onion powder

1/4 tsp. dried tarragon leaves, crushed (I left this out)

Dash garlic powder

Heat oil in skillet. Cook chicken 10 min. or until browned. Add soup, water, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat 5 min. or until chicken is done. Serve over cooked rice.

Garlic Cheese Chicken Rollups

I made this recipe for the first time last night and it was pretty good! I used less cheese (one small spoonful) inside each chicken breast and it seemed like enough. I served this along with green beans & mashed potatoes.

Garlic Cheese Chicken Rollups

Serves 4

4 skinless, boneless chicken breasts
1 cup dried, seasoned bread crumbs (I used Italian Bread Crumbs)
1/2 cup grated Parmesan cheese
1/4 cup butter, melted (I used less)
1 (7 ounce) package garlic cheese spread (I used Alouette Garlic & Herb)

Preheat oven to 350 degrees F (175 degrees C). Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter over all. Bake in the preheated oven for 35 to 45 minutes, or until cooked through and juices run clear.

Monterey Chicken

Monterey Chicken
Serves: 4
WWP: 6

4 (5 oz.) Boneless Skinless Chicken Breasts
1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Diced Tomatoes with Green Chilies, drained
Sliced Green Onions
Pepper

Preheat oven to 400 degrees.Pound out the chicken breasts to flatten.
Season each with a little pepper.Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink.Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits.Place into the oven and bake until the cheese has melted (about 5 minutes).

Per Serving: 263 Calories; 8g Fat (29.0% calories from fat); 39g Protein; 6g Carbohydrate; 1g Dietary Fiber; 108mg Cholesterol; 840mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Other Carbohydrates.