Crock Pot Honey Sesame Chicken

2.5 lbs boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
4 tablespoons diced onion
4 tablespoons ketchup
2 tablespoon canola oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds

Season both sides of chicken with lightly with salt and pepper; put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken.

Cook on low for 3-4 hours or on high 1-1/2 to 2-1/2 hours, or just until chicken is cooked through.  Remove chicken from crock pot; leave sauce.

Dissolve 4 tsp of cornstarch in 6 tbsp of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.

Cut chicken into bite size pieces, then return to pot and toss with sauce before serving.

Sprinkle with sesame seeds and serve over rice or noodles.

Recipe and picture from Chef-In-Training.

Cheesy Chicken Spaghetti Casserole

8 oz spaghetti, cooked
2 cups cooked chicken, diced
1 can cream of mushroom and chicken soup, undiluted, OR cream of chicken and herbs
2 tbsp butter
1/3 cup milk
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp pepper
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese

Combine cooked spaghetti, soup, butter, milk, pepper, garlic powder, onion powder and mozzarella cheese.  Mix well and put into a 2L casserole dish.  Top with Parmesan cheese.  Bake at 350 for 30 minutes.


Recipe from Plain Chicken.

Baked Cream Cheese Spaghetti Casserole

12 oz spaghetti

1 jar prepared spaghetti sauce

1 lb lean ground beef

1 tsp Italian seasoning

1 clove garlic, minced

8 oz cream cheese

1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce.  Set aside.

Cook spaghetti according to directions on packet.  Drain and place cooked spaghetti in bowl.  Add cream cheese, Italian Seasoning and minced garlic.  Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9x13" pan.  Spread a small amount of meat sauce in the bottom of the dish.  Put spaghetti on top of sauce and top with remaining meat sauce.  Sprinkle parmesan cheese on top.

Bake for 30 minutes, until bubbly.

Recipe from Plain Chicken.

Chicken Alfredo Roll-ups

10-11 lasagna noodles (provides 1-2 extra noodles in case of breakage)
2 1/2 cups alfredo sauce
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour 1/2 cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. 

Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 tbsp alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Serves 3, 3 roll-ups each

(Old School Parenting Recipes - Facebook)

Baked Chicken with Cream Cheese Vegetable Topping

4 bone-in skinless chicken breasts
1 tablespoon cooking oil
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 carrot, grated
1 small zucchini, diced
8 ounces cream cheese, at room temperature
1 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp dried whole dill weed

Heat the oven to 425 degrees F. In a medium frying pan, heat the oil over moderate heat. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes.

Add the onions,carrot and zucchini cook 2 minutes longer, drain. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper and dill.

Sprinkle the chicken breasts with the remaining salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese.

Bake the chicken until just done. It's probably not a bad idea to save time by precooking the chicken in the microwave.

Mom's Tuna Casserole

1 can mushrooms
1 onion
1 can tuna
Milk
1 sleeve crackers
Cheese
Salt and pepper

Cook mushrooms and onions; stir in tuna. Crush crackers really fine and stir the in. Add the cheese, then pour in enough milk to make the mixture soft. Add salt and pepper and let cheese melt.

Chicken Caesar Casserole

3 cups macaroni, uncooked
3 boneless, skinless chicken breasts, cut into small pieces
3 cups hot water
7 slices bacon, cooked and chopped
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 cup Caesar salad dressing

Combine macaroni and raw chicken with hot water in a 10 cup (2.5L) microwaveable bowl. Cover, and place bowl on a microwaveable pie plate for spill over.

Microwave on high for 12 minutes.

Stir in all remaining ingredients excluding onions. Recover and microwave for an additional 3 minutes. Let stand for 5 - 10 minutes.

I've really taken liberties with this one - different kind of pasta, different kinds of salad dressing... I enjoy this one!

Class of '98's Chicken And Rice

1 can mushroom soup
1 can chicken broth
1 package (1/3 cup) dry onion soup mix
1 cup rice (uncooked)
2 cans water
10 chicken pieces (optional)

Mix soups and water in large casserole (11x14). Add rice and press into mixture. Lay chicken pieces on top. Bake at 350 for 1 1/2 - 2 hours uncovered.

I got this recipe from the Grad 98 Cookbook.

The chicken really is optional. Even without the chicken, this has such a wonderful chicken-y flavor!  And I've also made it with quinoa instead of rice.  I just added an extra soup can of water.  My friend pointed out that my recipe of "chicken and rice" no longer had chicken OR rice in it!!  (Until she pointed that out, I hadn't realized that!)