My toughest critics

My toughest critics

Thursday, July 26, 2012

Crowd Pleaser Chicken

This was hands down a crowd pleaser in my house. It is a recipe I came across a while ago on food.com and I made a few adjustments. My kids literally loved this and did not seem to notice the veggies. It is rich and creamy and just really good. Really good.

  • 8 ounces noodles (I do not suggest a fettuccine type noodle or the like, a thicker different shaped noodle works best)
  • 3 cups cooked chicken, diced (any type, I used left over rotisserie)
  • 1/2 cupgreen pepper, diced
  • 1/2 cupcelery, diced
  • 1/2 cuponion, diced
  • 4 ounces canned mushrooms don't buy the cheap ones...this matters (I used organic golden mushrooms, fantastic flavor)
  • 1/2 cupchicken broth
  • 1/2 cupParmesan cheese
  • 2 tablespoons butter, melted
  • 1 cup sharp cheddar cheese
  • 1/2 teaspoon basil
  • 1 1/2 cupssmall curd cottage cheese
  • 1 can cream of chicken soup

cook noodles per package instructions until almost done...a little firm.  Mix with all of the rest of the ingredients.  Make sure it is mixed thoroughly so the noodles do not stick together.  Spray your crock.  Put mix into crock and spread around so it is even.  Cook on low for 6-8 hours.  DO NOT...I REPEAT DO NOT LIFT THE LID.  You want it to bake and make a crusty brown outer edge.   Serve and enjoy.

I was not able to put this all together before leaving for work in the morning so I made it the night before and it worked fine.  I just pulled it out of the fridge and put the timer on. 

Saturday, July 21, 2012

Yummy Chicken Noodle Soup

I normally do not do much cooking aside from grilling in the summer but a very special birthday girl wanted chicken noodle soup on her 6th birthday and it turned out really good.  Everything I used I had on hand which was awesome and it made such a big batch that I have LOL (lots of leftovers).  Sooo here you go!


1. left over cooked chicken pieces (no skin or bones) aprox. 2 heaping cups.  I happened to have two left over baked chicken breasts and a drumstick which did the trick.

2. 2 large containers of Chicken broth.  aprox. 60-70 ounces

3. veggies, use whatever you like.  I used peas (1 small bag), corn (1 small bag), carrots (aprox. 6 cut into small pieces), 5 stalks of celery chopped and one small onion chopped ultra thin.

4. spices.  2tsp. of poultry seasoning (in spice aisle), 2 tsp of Italian seasoning, I cut up some fresh basil and oregano, salt and pepper to taste. You could use any seasoning you like on Chicken -Mr. or Mrs. Dash, garlic...whatever floats your boat.

5. 1/2 bag of egg noodles.

Okay place all firm veggies in bottom of your crock.  Leave out corn and peas until later.  add chicken chunks....season the veggies and chicken chunks with your spices and seasonings in #4.  Mix it really well.  Add broth, let this combo sit in your fridge over night...this is KEY.  It really gives the flavor a boost. 


The next day cook on low for 3 hours.  Add peas and corn and cook for another 30 minutes.  During this 30 minutes cook your noodles in a separate pot on the stove.  Remove and drain the noodles when they are about 85% done.  A little firm.  Add to crock pot, cook on low for 20 more minutes.  Serve and Enjoy!