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1 pkg refrigerated biscuits

2/3 C rice krispies

1 C Shredded cheese

1 C cooked chicken

frozen peas and carrots

1 can cream of chicken soup

Preheat oven to 375′.  Seperate biscuits and press into ungreased muffin cups.  Add 1 T of rice krispies and 1 T Cheese to each muffin cup.  Combine veggies, chicken, and soup.  Divide into muffin cups.  Sprinkle top of each with cheese.  Bake 20-25 minutes.

This recipe is from Nick Jr but I could not find it on their website or anywhere else on the web!

Enjoy!

B

1 c. chicken
1 pkg. crescent dinner rolls
1 (10.5 oz) can Cream of chicken soup
1 c. milk
1 pkg.  shredded Sharp Cheddar cheese   

Separate rolls & fill each with chicken and cheese.  Roll up and place rolls seam side down in a 9×13 dish.  Mix soup and milk together and pour over rolls.  Top with extra shredded cheese.  Bake at 350′ for 25 minutes.

Enjoy!

B

  • 4 boneless skinless chicken breasts
  • 1 package dry Italian dressing mix
  • 1/2 cup water

Cook these ingredients for 4 hours on low in your crockpot.
Then add

  • 8 oz. Cream Cheese
  • 1 can Cream of Chicken soup

Cook about 2 more hours or until sauce is bubbly. Serve over Rice or Mashed Potatoes.

Enjoy!

B

  • leftover chicken or a can of chicken if desperate!
  • can of re-fried beans
  • can of enchilada sauce
  • Flour tortillas
  • Shredded cheese

Preheat oven to 350′.  Put a spoonful of re-fried beans and chicken in each tortilla, spreading in a line down the center.  Roll up individually and place in a 10×13″ casserole dish.  Pour Sauce over the top.  Sprinkle with cheese.  Bake about 40 minutes or until bubbly and melty!

Enjoy!

B