Crock-pot Cream Cheese Chicken or Turkey Breast

This is equally as good with Turkey Breast as it is with a whole chicken.

Crock Pot Cream Cheese Chicken

1 Tub of Veggie Cream Cheese

2TB Soy Sauce

1 Can Chicken Broth S

pinach Flakes (to taste)

Garlic Powder (to taste)

Onion Powder (to taste)

Any other spices desired!

Whole Chicken or a Turkey Breast

~Mix all ingredients except chicken in warmed crock-pot until well blended. Add chicken and cook for 4 hours or until meat falls from bone. I serve over rice!


Famous Marinade For Chicken, Shrimp or London Broil

Bill’s Famous Marinade:

1/4 C Soy

1/4 C Vegetable Oil

1 TB Blackstrap Molasses

1 TS Ground Ginger

1/2 TS Dry Mustard

1/8 TS Garlic Powder (I Use More!)

~This amount is good for about 4 breasts of chicken. Double if needed. Used on chicken, london broil, shrimp, etc. Awesome!!!

Sarah’s Chicken Tetrazzini

This recipe is from my cousin, Sarah.  It’s quick and who doesn’t love Chicken Tetrazzini?

Sarah’s Chicken Tetrazzini:

6oz Cooked Spaghetti

3/4 lb Thinly Sliced Chicken (or Turkey and I have used a rotisseri chicken in a pinch)

1 TS Salt

2 TB Melted Butter

2 TB Parmesan Cheese

Sauted Mushrooms (optional)

Garlic Salt To Taste


1/4 C Butter

1/3 C Flour

1 C Chicken Stock

2 C Milk Or Cream

1 1/2 TS Salt Parmesan Cheese

~Melt 1/4 c butter in saucepan (I use a LARGE high sided frying pan/saute pan) and make a roux by blending in flour slowly. Stir in stock and milk until smooth and thick. Season with salt and simmer for a few minutes. Set aside. Cook spaghetti and drain, mix w/ salt, 2 TB butter and 2 TB parmesan cheese Spread spaghetti in large, shallow casserole dish. Dribble 1 cup of the sauce over. Arrange sliced meat on top and dribble w/ more sauce. Cover w/ shrooms if you’d like and then sprinkle w/ garlic salt. Pour on leftover sauce, and sprinkle 1/4 cup parmesan. Bake at 350 for 30 minutes or until bubbly. Broil last few minutes for a slightly browned top.

Sweet and Sour Chicken

Sweet & Sour Chicken:

1 Pound Chicken Breasts, Cubed

2 TB Oil

1/2 Cup Green Peppers, Chopped

1/2 Cup Red Peppers, Chopped

1 Cup Carrots, Chopped

1 Clove Garlic, Minced

1 TB Cornstarch

1/4 Cup Soy Sauce

1 Can Pineapple Chucks With Juice

3 Tb Vinegar

3 TB Brown Sugar

1/2 TS Ground Ginger

Cooked Rice

~Brown chicken in hot oil. Add peppers, carrots and garlic; cook one to two minutes. In bowl mix cornstarch with soy sauce; add to pan with pineapple, vinegar, sugar and ginger. Bring to full boil. Prepare rice and serve.

Mustard Puff Chicken

Mustard Puff Chicken:

1/3 Cup Mayonnaise

1 TB Dijon Mustard

1 TB Sliced Green Onion

Dash Cayenne Pepper

4 Chicken Breasts

~Stir together first four ingredients and set aside. Preheat broiler and place chicken on broiler pan and broil four to five inches from heat for 12 to 15 minutes or until no longer pink turning once and brushing liberally with mayonnaise mixture halfway through.

Apple-Dijon Chicken

Apple-Dijon Chicken:

4 Chicken Breasts

Salt And Pepper

2 TB Butter

1 Granny Smith Apple, Thinly Sliced

1/2 Cup Whipping Cream

2 TB Dijon Mustard

~Butterfly chicken breasts and season with salt and pepper. Saute chicken in one TB of butter until cooked through. Add remaining butter and apple and cook three minutes or until tender. Add whipping cream and mustard and whisk together well. Cook until thickened slightly and season if necessary with salt and pepper. Serve sauce over chicken and apples.

Hot Chicken Salad

Another great recipe from my sweet friend, Ann Cannon!

Ann’s Hot Chicken Salad:

2 C Diced Chicken

3/4 C Mayo

1 Can Cream of Chicken Soup

1 C Diced Celery

1 TS Lemon Juice

2 TS Grated Onion

1 Boiled Egg

1/2 C Sliced/Slivered Almonds, Toasted

Chinese Noodles

Small Jar Pimentos

~Heat oven to 350 degrees and mix all ingredients except noodles. Cook until bubbly around edges about 30 minutes. Top with noodles cook 10 minutes more.

Mustard Chicken and Potatoes

A great one pot dish!

Mustard Chicken & Potatoes:

4 Chicken Breasts

1 C Chicken Broth

1 TB Oil

1 TB Minced Garlic

1/2 TS Rosemary

1/4 TS Thyme

2 Large Yukon Gold Potatoes, Sliced

1 TS Lemon Juice

2 C Whole Green Beans

1/4 C White Wine (optional)

1 TB Dijon Mustard

~Heat oil and add chicken. Cook for 10 minutes flipping once, remove and keep warm. Turn heat to high and add remaining ingredients and cook for five minutes. Add chicken again and turn down to low for 12 minutes, covered.

Creamed Chicken in Biscuit Bowls

Comfort food at its best!

Creamed Chicken in Biscuit Bowls:

2 TB Butter

1/2 Cup Chopped Onion

1/2 Cup Chopped Celery

1/2 Cup Sliced Mushrooms

1 Can Cream of Chicken Soup

1/2 Cup Milk

1/4 TS tarragon

1 Cup Grated Cheese

2 1/2 Cup Chopped Chicken

1 Can Biscuits

~Melt butter and sauté first three ingredients. Whisk in soup, tarragon, and milk, cook three to four minutes. Add cheese and stir until melted. Add Chicken and cook for ten more minutes. For biscuit bowls: coat outside of small oven safe bowls with cooking spray and mold biscuits around them. Bake with the biscuit side up for 16 to 18 minutes at 350 degrees. Fill bowls with chicken mixture.

Crispy Mustard Chicken

Crispy Mustard Chicken:

3 Slices Dry Bread

1/4 Cup Dijon Mustard

2 TS Lime Juice

1 Large Clove Garlic, Minced

4 Skinless Chicken Legs

2 TB Olive Oil

~Pre-heat oven to 400 degrees. Pulse bread in food processor until crumbly. Combine mustard, lime, and garlic. Season chicken and dip in mixture then roll in breadcrumbs. Place chicken on a baking sheet and drizzle with oil. Roast for 30 minutes and check for doneness.  This dish is great served over orzo, or with rice (I prefer Carolina Gold Rice) and roasted broccoli.