Tuesday, October 23, 2012

Slow Cooker Chicken Cordon Bleu &Dreamy Creamy Chicken Burritos

SLOW COOKER CHICKEN CORDON BLEU

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted
Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom.
Layer chicken breasts over the sauce.
Cover with slices of ham and then Swiss cheese.
Pour the remaining soup over the layers, stirring a little to distribute between layers.
Sprinkle the stuffing on top, and drizzle butter over stuffing.
Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
Enjoy!


Joni Berg

 

How delicious does that sound! Thank you so much Joni, i can't wait to try it!
 
Creamy Dreamy Chicken Burritos
This is an easy recipe that my family loves! Make a double batch because this is also freezer friendly!
I hope you enjoy!


Let's get started! Pre-heat your oven to 350 degrees. You are going to need 3 boneless skinless chicken breasts*,
1 can cream of chicken soup, 1- 4 oz can diced green chilies (these are not spicy), 3/4 C
sour cream, 1 C salsa, shredded cheese (your favorite), and flour tortillas. 
 
Cook and dice or shred your chicken. I baked my chicken at 350 Degrees for
45 minutes and let cool for 20 minutes for easier handling.

Add chicken and green chilies to a pan and heat over medium heat. 
                                                                




                                          Mix together Sour cream, salsa, and cream of chicken soup.
                                                  Mix well and reserve one cup of sauce for later.
  

                                          Add the rest of sauce and 1 C of shredded cheese to the
                                                Chicken mixture, Cook over medium heat and stir
                                                until mixture is bubbly and cheese is melted.
                                          Add about 1/4 C of the chicken mixture to the center
                                                 of your tortilla and roll. Place seam side down in baking
                                                 dish.
                                          Add the reserved sauce mixture over each tortilla and
                                                  sprinkle with cheese. I used about another Cup of
                                                  cheese on top but use as little or as much as you'd
                                                  like. Bake for 20-25 minutes or until hot and bubbly.
 
 
                                          Remove from oven and let set for 5-10 minutes. Cut and
                                                  Enjoy!
 

 


                                           
Dreamy Creamy Chicken Burritos
-*3 boneless skinless chicken breasts, cooked
-1- 4oz can of diced green chilies
-1 Can cream of chicken soup
-3/4 C sour cream
-1 C salsa
-shredded cheese
-flour tortillas

-Preheat oven to 350 degrees.  -Dice or shred your cooked chicken.  -Add your chicken and green chilies to a pan and heat over medium heat.  -Meanwhile, add the sour cream, salsa, and cream of chicken soup to a separate bowl and mix well; reserving 1 Cup of the mixture.  -Add the sauce mixture to the chicken and add 1 C of shredded cheese. Mix well until hot and bubbly. -Add about 1/4 C mixture to the center of the tortillas and roll placing seam side down in a baking dish. -Spread remaining sauce mixture over the rolled tortillas and sprinkle with cheese. -Bake in a 350 degree oven for 20-25 minutes until hot and bubbly. -Let set 5-10 minutes before cutting. -Enjoy!
*You can use whatever chicken pieces you prefer. A mixture of breasts and thighs is really good too!
 
If you are making this earlier in the day, remove from the refrigerator 30 minutes before baking. Allowing it to come to room temperature ensures even baking and prevents it from over browning.  If using frozen, let thaw in the refrigerator overnight and place it on the counter for 30 minutes before baking.
 
~Be Blessed and be a Blessing~
Rebecca
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