Archive for December, 2008

Swiss Casserole Chicken

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My husband and I both love this dish. When I made it today, he said it’s his favorite dish of mine! It’s so simple and so good!

Update: Nov. 22, 2011
Almost three years later, Swiss Casserole Chicken still ranks high on our list of favorite recipes. However, as my tastes have evolved, I’m noticing my body growing more and more sensitive to salty foods. This dish became almost too salty for me! (I’m sure the can of cream of mushroom soup didn’t help with that.) So yesterday, when I made this dish again, I made two changes that I think are key. I replaced the can of cream of mushroom soup with 1 1/2 cups of homemade cream of chicken soup, and I replaced the stick of butter with 1 cup of homemade chicken broth. The dish turned out great, and was much less salty. I’ll make it this way from now on!

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Ingredients:

6 chicken breast halves (about 1.25 pounds or more)
4 slices Swiss cheese
1 10¾-oz can cream of mushroom soup (or 1 1/2 cups homemade cream of chicken soup)
¼ c. milk
2 c. stuffing mix
½ c. butter, melted (or 1 cup chicken broth)

Directions:

  • Lay chicken breasts in slow cooker. Top with cheese. Combine soup and milk and spoon over cheese. Sprinkle stuffing mix on top. Drizzle melted butter over stuffing mix.
  • Cook on low 8-10 hours or high 3-4 hours. I cooked it on high for 3 hours this morning and it was perfect.
Shared at Eat at Home Cooks Ingredient Spotlight: Milk.
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Comments (18)

Taco Soup

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This was one of the first recipes I made in our crockpot, and we love it! My husband took it to his work on Friday for Snack Day, and everyone really enjoyed it. I can’t wait to make it again since I didn’t get to eat very much.

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Ingredients:

2 cans of kindey beans
2 cans of pinto beans
2 cans of corn
1 large can of diced tomatoes
1 can tomatoes and chiles
1 packet taco seasoning
1 packet ranch dressing mix
1 lb browned ground hamburger

Directions:
  • brown meat
  • drain fat and add to crockpot stoneware insert
  • sprinkle seasoning packets on top of meat
  • drain and rinse the beans and add
  • add the entire contents of the corn and tomato cans
Cover and cook on low for 8-10 hours or on high for 4-5. We cooked ours for about 9 hours and it was great.
Serve with sour cream, cheddar cheese, and tortilla chips!
Makes 6 big servings.
Source: http://crockpot365.blogspot.com

Comments (4)

My first blog

So I’m new at this whole blogging thing, but I’m excited to start! I’m recently married, and have developed a new interest in cooking, especially in my crockpot. I’ve benefitted greatly from other blogs out there, so I’d like to try my hand at my own blog. Hopefully someone out there will benefit!

I plan to post the recipes I’ve made, mostly in my crockpot. In today’s economy, I know most of us are feeling a bit of a pinch, so I will also include my budget recipes.

Enjoy, and visit often!

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