Crock Pot Chicken Stew

***please note i made this for 3 people this will feed 4 people no problem

4-14.5oz cans of vegitable stock
2 -chicken breasts (no bones in)-uncooked
6 stalks of celery (chopped)
1/2 sm pack of baby carrots
4 med potatoes

Dice up your celery and potatoes and throw them in your crock pot with your baby carrots.
Cut the chicken into strips and then into smaller peices (cubed)  throw into your crockpot and pour all vegatable stock in over all your chicken and veggies.

3 hours in i mixed 1/4 cup cold water with 3 tablesspoons of cornstarch and then added 2 laddle fulls of the liquids from my crockpot and an extra tablespoon of cornstarch  and mixed together then poured into the crockpot and stirred this will help thicken up your liquids in your crockpot.

I cooked on low for the first 4 hours and then cranked to high for the last 2 hours this made the potatos not mushy and still firm but cooked.

Chicken Pot Pie

1 Can Cream of Chicken Soup
1 1/2 Cups of thawed, mixed vegetables (I use green beans, carrot coins & corn)
1 1/2 Cups of cubed cooked chicken
3/4 Cups chicken broth combined with 3 tablespoons of flour (I've found that I've needed more flour to thicken it well)
2 Pie shells

Preheat oven to 400 degrees F

1. Mix soup, vegetables, chicken and broth (the mixture should be somewhat thick).
2. Put mixture into the bottom of pie shell
3. Cover the top with the second crust, crimp to seal and slice a few vent holes in the top
4. Bake for 40mins or until golden. You may want to cover the pie edges with foil to prevent burning before it's ready.

Easy Chicken Parmigana

1 -24oz jar of spagetti sauce
6 tbsp of grated parmesan cheese (diveded  4 tbsp and 2 tbsp)
6 small boneless chicken breasts
3/4 lb spagetti uncooked
1 1/2 cups shredded mozarella cheese

Heat oven 375'F

Pour sauce into 13x9 in baking dish. stir in 1/4cup (4tbsp) parmesan. add chicken and turn to evenly coat both sides of each breast with sauce. cover baking dish with tinfoil

Bake 30 or until chicken is done (165'F) as chicken cooks cook spagetti as on pakage (do not salt your water the mozarella is generally a bit of a salty cheese)

Sprinkle your remaning parmesan and your moxarella on top of chicken and bake uncovered for 5 min or until the cheese is melted. Drain spagetti and serve spagetti topped with the chicken and sauce

www.kraftrecipes.com/recipies/easy-chicken-parmesan-63577.aspx

this is another recipie my lil one gobbled up no problem :)

Chicken and Stuffing (Crockpot)

Trust me ... it's a lot yummier than it looks :)  The chicken was so tender it fell apart when spooning out!

Ingredients:

• 1/2 Cup all purpose flour
• 3/4 tsp seasoned salt
• 3/4 tsp black pepper
• 4-6 boneless, skinless chicken breasts
• 1/4 Cup (1/2 stick) butter
• 2 Cans condensed cream of mushroom soup, undiluted
• 1 pkg seasoned stuffing mix, plus ingredients to prepare mix

Preparations:

1. Combine flour, seasoned salt and pepper in large resealable food storage bag. Add chicken; seal bag. Shake to coat with flour mixture.
2. Melt butter in large skillet over medium low heat. Brown chicken on both sides. Place in 4-7 quart crock pot slow cooker; pour soup over chicken
3. Prepare stuffing according to package directions, decreasing liquid by half. Arrange stuffing over chicken. Cover; cook on high 3-4 hours. 

Makes 4-6 servings.

Cheesy Garlic Chicken Parm

• 1/2 C Butter
• Garlic or Jar Garlic (minced)
• 3/4 C Bread Crumbs
• Shredded Cheddar Cheese (or cheese of choice)
• 1/2 C Parmesean Cheese
• 1 tsp Parsley
• 1tsp Oregano (or Cilantro)
• 1 tsp Pepper
• Chicken

Preheat oven to 350 Degrees

1. Melt butter in saucepan over low, add garlic and cook until tender/ blended (about 5mins)
2. In shallow bowl mix bread crumbs, Parmesean cheese, shredded cheese and spices
3. Dip chicken in garlic butter to coat then into bread crumb mixture
4. Place in baking dish
5. Drizzle remaining garlic butter & breadcrumb mixture over the top of the chicken (I also added a few slices if butter on the top to prevent drying ... which I'm glad I did looking back)
6. Bake for 30mins

Homemade Chicken Fried Rice

Chicken Breasts unboned no skin
seasoned bread crumbs
2 tablespoons of olive oil
Rice
soy sauce
1 egg

Cook rice as directed on package. I like ot use jasmine rice now and then for a slight change in flavors.
Bread your chicken in your seasoned breadcrumbs in a small bowl while your olive oil is heating up in your pan. i cook my meat on low -med level heat (3/4 or the dial dependin on how hot your stove gets) until fully cooked. chop into easy edible pieces and throw into your cooked rice pot along with as much soy sauce as suitable to your taste. stir together and let side aside while you cook your egg.

In frying pan now scramble one egg and cook fully add this to your rice/chicken mixture stir in serve and enjoy.

**special note: This can be a migraine friendly meal because you control what is going into it. i love chinese food but i cannot eat at alot of the places because of their use of MSG wich is most times an almost instant trigger. you can also add steamed veggies into it as well usually some peas and carrots go in nicely.