From the category archives:
1 Can Cream of Broccoli Soup
Boneless Breasts of Chicken (as many as you need)
1 C. milk
Extra bag of frozen broccoli if desired
Place chicken in the crockpot. Cover with frozen veggies, cream of broccoli soup and milk. Salt & Pepper to taste. Cook on LOW all day 8-10 hours long or HIGH 4-6 hours. Serve poured over rice or noodles.
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4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion — chopped
3 pounds your favorite chicken parts — cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots — peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then
brown chicken parts and place all in a 6-quart crockpot.
Add remaining ingredients except heavy cream, flour and biscuits.
Cook on high 2- 1/2 to 3 hours, or on low 5 to 7 hours.
When chicken is done, remove pieces to plate and let cool, then
debone. While chicken is cooling, mix flour and cream together, then
stir into crockpot. Open biscuits and cut each biscuit into 4 pieces.
Drop into crockpot and turn on high.
These will need to cook about 30 minutes, until they are firm. Return
chicken meat to crockpot after deboning and serve. You can use your
own homemade biscuit recipe for canned if you prefer.
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1 chopped onion
1 stick celery, chopped
1 c. water (or more)
2 cubed potatoes
Cook 10 to 15 minutes. Add enough flour to thicken.
Add: 1 to 1 1/2 cubes of chicken bouillon
1 can clams
1 can shrimp (or fresh)
1 c. milk
1 c. light cream
1 slice American cheese (optional)
Pinch of white pepper
1 bay leaf
Pinch of thyme
Few drops Worcestershire sauce
Cook a few minutes until done and to your desires consistancy.
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2 tablespoons salt
1 tablespoon coarsely ground black pepper
1 tablespoon (packed) golden brown sugar
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoon lemon-pepper seasoning with garlic and onion
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, room temperature
2 (4-pound) chickens, quartered, rinsed, patted dry
1 sourdough baguette, cut on diagonal into 3/4-inch-thick slices
Combine first 9 ingredients in small bowl; whisk spice rub to blend
well. Transfer 1 tablespoon spice rub to medium bowl; add butter and
mix well.
Sprinkle spice rub over both sides of chicken pieces. Arrange
chicken pieces on waxed-paper-lined baking sheets. Cover chicken with
more waxed paper and let stand at room temperature at least 1 hour
and up to 2 hours.
Prepare barbecue (medium-high heat). Reserve 4 tablespoons seasoned
butter. Spread remaining seasoned butter on 1 side of baguette
slices. Place bread slices on platter and cover. Place chicken on
grill, skin side up. Grill 20 minutes. Turn chicken over. Grill until
skin is deep golden brown, about 15 minutes. Turn chicken again and
grill, skin side up, until cooked through (no red shows when chicken
is cut at thigh bone), about 5 minutes longer. Transfer chicken to
platter. Brush chicken with reserved 4 tablespoons seasoned butter.
Grill bread until just golden, about 2 minutes per side. Arrange
toasts around chicken and serve.
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