Chicken Ole

Chicken Ole Crock pot or 40 min in a 350 degree oven

This is a dish that my sister-in-law and her mom made for us soon after my daugter was born. It was so yummy! I had to have the recipe.  This is one of my favorite crock pot recipes for chicken but I often make it in the oven because I don't plan well enough in advance.  So I turned it into one of my favorite quick chicken breast recipes.

-one cooked whole body chicken, in bite size pieces. Cook a whole body chicken on the stove with an onion by bringing cold water to a boil and then simmering it on the stove for 1 1/2 hour-2 hours. (I have boiled 2-3 breasts and then shredded them. Much faster and easier. I have also had baked chicken on the first night. Then the next boiling the remaining chicken and taking all the meat off.)

-12 corn tortillas, torn up in bite size pieces (I have used flour when I didn't have corn- works very well also)

-mix together a part of a small can of mild green chilie salsa (to taste), 1 can of cream of chicken soup, 1 can of cream of mushroom soup, one small container of sour cream (I think it's 6 oz) I use light.  I often substitute plain yogurt for the sour cream and it comes out just as great.

layer the chicken, cream mixture, and tortillas. I do about 6 or 9 layers

cook on low for about 4 hours

You might also like this chicken breast dinner or this chicken and stuffing dish.  I make them both about once every month or so.  I am always on the lookout for easy chicken dinner recipes.  If you have any go ahead and comment or put your link in the comment box.

CHICKEN, BROCCOLI AND GARLIC PASTA CASSEROLE

CHICKEN, BROCCOLI AND GARLIC PASTA CASSEROLE

3 oz. cooked penne or small tube shaped noodles Salt and pepper 3 c. steamed, chopped broccoli 2 1/2 tbsp. butter 1 c. chopped onion 2 cloves chopped garlic 3 tbsp. flour 1 tsp. dried thyme 1 1/2 c. chicken broth 1 1/2 c. whole milk 1 bay leaf 3/4 lb. chicken breast tenders (I boiled a couple boneless thighs and then shredded them) Pinch nutmeg 2 tbsp. chopped parsley (I used some chopped swish chard from the garden) 1/2 c. cottage cheese (I didn't have any on hand) 3 tbsp. Parmesan cheese In large bowl put cooked pasta and broccoli. Heat oven to 350 degrees. In a sauce pan, heat the butter over medium heat. Add onion and cook for about 3 minutes until softened. Stir in garlic and flour; cook for 1 minute. Stir in thyme and then slowly whisk in the broth and milk. Add bay leaf, bring to boil, reduce heat and cook gently for 10 minutes. (Here is where I added the swish chard and let it cook for about 3-4 minutes) Add chicken and cook for 2 to 3 minutes until chicken is barely cooked through. Remove from heat and season with salt and pepper and nutmeg. Add to the bowl with the pasta and broccoli along with parsley and stir until mixed. Put casserole into oiled 11 1/2 x 8 inch baking dish. Dot with cottage cheese and sprinkle with Parmesan. Bake for about 20 minutes until heated through and the top is lightly browned. I made this today for lunch. It had good flavor. Great way to stretch your chicken. You might also like this chicken breast dinner or this chicken and stuffing dish.  I make them both about once every month or so.