Sour Cream Chicken

Incredibly easy and incredibly delicious. A whopping 4 ingredients go into this meal. I found it the other night while searching through Tasty Kitchen. I should have taken a picture - next time.

Ingredients
4 skinless boneless chicken breast (I only used 3)
8 oz container of sour cream
10.75oz can of cream of chicken soup*
1 cup French fried onions

Directions
Place chicken in a baking dish. Mix sour cream and cream of chicken soup and pour over chicken. Bake at 350 for about an hour. Cover with fried onions the last ten minutes of cooking.


*I started making a homemade cream of chix substitute so it's healthier, in terms of knowing what the heck you're eating. It's very simple and I usually make it in the morning or afternoon so when I make dinner I just grab it from the fridge. I found it over at my trusty Bless Us O Lord.

Cream of chix substitute

2 T butter, melt in pan

2 T flour, add flour to pan

2 t chicken bullion

1 cup milk, slowly add chx bln and milk to pan. Stir until thick and bubbly.

Paula's Chicken Pot Pie

I read about this over at Bless Us Oh Lord a long time ago but recently made it for my in-laws. They loved it and so did we. It's added the recipes made in our home!

Ingredients
2 cups chopped cooked chicken breast (I used more)
2 hard-boiled eggs, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 (10 3/4-ounce) can cream of chicken soup (I used the fat-free can)
1 cup chicken broth
Salt and pepper, optional
1 1/2 cups instant biscuit mix
1 cup milk
1 stick melted butter

Directions
Preheat oven to 350 degrees F.

In a greased 2-quart casserole (I almost used the wrong pan), layer the chicken, eggs, carrots, and peas. Mix the soup, chicken broth, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole. Drizzle butter over the topping. Bake until the topping is golden brown, 30 to 40 minutes.

T. G. I. Friday's Broccoli-Cheese Soup

I received a copy-cat cookbook from a lady at work for Christmas, and I couldn't wait to use it. My husband had been asking for a broccoli-cheese soup for about a month now. This one is super easy and quick! It's definitely a keeper in our house. YUM!

Ingredients
4 cups water
2 cups potato, peeled and diced
2 chicken bouillon cubes
1 cup diced onion
2-10oz. packages frozen chopped broccoli
2-10.75oz. cans cream of chicken soup
1 pound Velveeta, cubed

Directions
1. Combine the water, potato, bouillon cubes, onion and broccoli in a large heave saucepan. Cook over medium heat for 20 minutes, or until the potato and broccoli are tender.

2. Add the canned soup and the cheese, stirring until the cheese is melted and smooth. Simmer for 15 minutes; the soup should thicken.

15-Minute Chicken and Rice

1 T oil
4 boneless skinless chicken breasts
1 can cream of chicken
1 1/2 c water
1/4 tsp paprika
1/2 tsp pepper
2 c minute rice, uncooked
2 c broccoli florets, frzn or fresh

Heat oil in skillet, add chicken and cook until browned. Remove chicken and add soup, water and spices, stir. Heat to a boil. Stir in rice and Broccoli. Top with chicken. Season chicken with more paprika and pepper as desired. Cover and cook on low for 5 minutes or until rice and broccoli is tender.

Tips after cooking: Cut chicken into 1 inch cubs - chicken can come out dry and this will help. The rice will probably take longer than 5 minutes to cook.

Recipe from Campbell's

Chicken Casserole

We had my grandparents over for dinner yesterday to celebrate Grandma's 74th birthday. I foolishly decided to try a new dish, but as I suspected from the recipe, it was simple enough that everything turned out fine.
Campbell's Cheesy Chicken and Rice Casserole
1 can cream of chicken
1 1/3 cup water
3/4 c uncooked regular long-grain rice
1/2 tsp onion powder*
1/4 t black pepper
2 c frozen mixed veggies
4 boneless, skinless chicken breasts
1/2 c shredded cheddar cheese

1. Stir everything but chicken and cheese together in a 11x8 (or 2 qt) shallow baking dish.
2. Top with chicken. Season chicken as desired**. Cover.
3. Bake at 375 degrees for 50 minutes or until chicken and rice are done. Top with cheese. Let casserole stand for a few minutes before serving. Remove chicken and stir rice before serving.

*I used garlic powder because I didn't have any onion.
**I used poultry seasoning, which I had never used before, but was quite tasty.

Oh, P.S. that's not my photo. It's campbell's. I'm sure you all guessed that. But mine looked pretty good, too. Honest. ;o)