Chicken & Turkey

This very easy recipe makes a great flavorful dinner for the whole family one night, and more than enough to freeze and have for dinner another evening as well!

 

Ingredients:

2 lbs. boneless, skinless chicken breasts

2 tbsp. butter – cut into slices

1 can – 18 oz of Progresso Recipe Starters “Creamy Parmesan Basil” cooking sauce

8 oz of cream cheese – cut into cubes

1 lb of fettuccine or rigatoni noodles (or whatever your favorite type is)

basil for color

 

First, spray the bottom and sides of your slow cooker with cooking spray to prevent sticking.  Next, layer the chicken at the bottom of the slow cooker.  Cover with slices of butter and then pour the cooking sauce over top.

Cover and cook the meat on LOW for 4-6 hours, or until chicken is tender and completely cooked through.  Shred the chicken with two forks to make bite sized pieces.  After the chicken is shredded, add the cubed pieces of cream cheese to the mixture and cover to cook an additional 30 minutes (or until the cheese has thoroughly melted).

During this time, cook your noodles according to the directions, drain and set aside.  Once the cheese has melted into the chicken mixture, it is ready to serve!  Serve the chicken and cheese mixture over the noodles and top with some basil for color and a little extra flavor!

Leftovers (and this recipe makes a HUGE portion) can be stored in a freezer safe container for dinner again another night.  I would suggest just storing the meat mixture though and making the noodles fresh next time!

 

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Slow Cooker Basil Parmesan Chicken Pasta
Author:
Recipe type: Slow Cooker
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 lbs. boneless, skinless chicken breasts
  • 2 tbsp. butter - cut into slices
  • 1 can - 18 oz of Progresso Recipe Starters "Creamy Parmesan Basil" cooking sauce
  • 8 oz of cream cheese - cut into cubes
  • 1 lb of fettuccine or rigatoni noodles (or whatever your favorite type is)
  • basil for color
Instructions
  1. First, spray the bottom and sides of your slow cooker with cooking spray to prevent sticking. Next, layer the chicken at the bottom of the slow cooker. Cover with slices of butter and then pour the cooking sauce over top.
  2. Cover and cook the meat on LOW for 4-6 hours, or until chicken is tender and completely cooked through. Shred the chicken with two forks to make bite sized pieces. After the chicken is shredded, add the cubed pieces of cream cheese to the mixture and cover to cook an additional 30 minutes (or until the cheese has thoroughly melted).
  3. During this time, cook your noodles according to the directions, drain and set aside. Once the cheese has melted into the chicken mixture, it is ready to serve! Serve the chicken and cheese mixture over the noodles and top with some basil for color and a little extra flavor!
  4. Leftovers (and this recipe makes a HUGE portion) can be stored in a freezer safe container for dinner again another night. I would suggest just storing the meat mixture though and making the noodles fresh next time!

 

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Need a great way to use up some leftover roast chicken?  This is easy to make with a great creamy base!

 

Ingredients:

1 tbsp butter

8 oz package of sliced mushrooms

1 medium onion – chopped

2 – 14 1/2 oz cans of chicken broth

1 – 10 3/4 oz can of cream of chicken soup

2 cups cooked chicken – cut

1/2 cup instant rice – uncooked

1 cup milk

1 – 16 oz bag of frozen corn

2 tbsp corn starch

1 tbsp fresh or 1 tsp dried basil

1 tbsp fresh or 1 tsp dried dill

1 tbsp sugar

1/2 tsp seasoning salt

1/2 tsp black pepper

1/2 cup cream cheese

 

First, dice the onion and the mushroom if you did not already buy pre-sliced.

In a large soup pot, melt the tbsp of butter and saute the onion and mushrooms until softened.

Add chicken broth and cream of chicken soup to the pot.

Add diced chicken.

Add the rice, corn and milk.

Finally add the seasonings and the cornstarch.

Mix everything thoroughly and bring to a boil.  Once boiling, reduce heat and allow to simmer for about 10 minutes.  Add the 1/2 cup of cream cheese and stir until dissolved.

Serve hot with a side of Cheddar Bay Biscuits!

Leftover soup can easily be stored in a freezer-safe plastic container for dinner another night!

Chicken Corn Chowder
Author:
Recipe type: Soup
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 tbsp butter
  • 8 oz package of sliced mushrooms
  • 1 medium onion - chopped
  • 2 - 14½ oz cans of chicken broth
  • 1 - 10¾ oz can of cream of chicken soup
  • 2 cups cooked chicken - cut
  • ½ cup instant rice - uncooked
  • 1 cup milk
  • 1 - 16 oz bag of frozen corn
  • 2 tbsp corn starch
  • 1 tbsp fresh or 1 tsp dried basil
  • 1 tbsp fresh or 1 tsp dried dill
  • 1 tbsp sugar
  • ½ tsp seasoning salt
  • ½ tsp black pepper
  • ½ cup cream cheese
Instructions
  1. First, dice the onion and the mushroom if you did not already buy pre-sliced.
  2. In a large soup pot, melt the tbsp of butter and saute the onion and mushrooms until softened.
  3. Add chicken broth and cream of chicken soup to the pot.
  4. Add diced chicken.
  5. Add the rice, corn and milk.
  6. Finally add the seasonings and the cornstarch.
  7. Mix everything thoroughly and bring to a boil.  Once boiling, reduce heat and allow to simmer for about 10 minutes.  Add the ½ cup of cream cheese and stir until dissolved.
  8. Serve hot with a side of Cheddar Bay Biscuits!
  9. Leftover soup can easily be stored in a freezer-safe plastic container for dinner another night!

 

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Looking for a great way to use up some of your leftover frozen chicken from your large roaster chicken you cooked a few weeks ago?  This is the perfect recipe that utilizes a cup of pre-cooked chicken!

 

Ingredients:

16 oz bag of frozen mixed vegetables – thawed

1 cup pre-cooked chicken

1 can Cheddar Cheese soup

1/2 cup milk

1 egg

1 cup Bisquick mix

 

First, preheat your oven to 400 degrees.  Next, if you have not already done so, chop up your pre-cooked roaster chicken into bite-sized, cube pieces.

Spray a 9×9 baking pan, and add the mixed vegetables, chicken and cheddar cheese soup together and mix thoroughly.

Next, in a large bowl, combine the egg, milk and Bisquick together and mix well.

Once mixed thoroughly, pour the Bisquick mixture over top of the chicken and vegetable mixture.  Spread evenly.

Bake in the oven at 400 degrees for approximately 25-30 minutes, or until the top has turned a nice golden brown in color.  Remove from oven and allow to cook for 5 minutes or so before serving.  You can change the flavor of the dish by changing the type of condensed soup you use.  Other great flavor suggestions would be Cream of Chicken or Cream of Mushroom!

Any uneaten portions can be easily transferred to a plastic container and stored in the freezer for dinner another night!

 

Chicken Cheddar Pot Pie
Author:
Recipe type: Dinner
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 16 oz bag of frozen mixed vegetables - thawed
  • 1 cup pre-cooked chicken
  • 1 can Cheddar Cheese soup
  • ½ cup milk
  • 1 egg
  • 1 cup Bisquick mix
Instructions
  1. First, preheat your oven to 400 degrees.  Next, if you have not already done so, chop up your pre-cooked roaster chicken into bite-sized, cube pieces.
  2. Spray a 9x9 baking pan, and add the mixed vegetables, chicken and cheddar cheese soup together and mix thoroughly.
  3. Next, in a large bowl, combine the egg, milk and Bisquick together and mix well.
  4. Once mixed thoroughly, pour the Bisquick mixture over top of the chicken and vegetable mixture.  Spread evenly.
  5. Bake in the oven at 400 degrees for approximately 25-30 minutes, or until the top has turned a nice golden brown in color.  Remove from oven and allow to cook for 5 minutes or so before serving.  You can change the flavor of the dish by changing the type of condensed soup you use.  Other great flavor suggestions would be Cream of Chicken or Cream of Mushroom!
  6. Any uneaten portions can be easily transferred to a plastic container and stored in the freezer for dinner another night!

 

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I love a good burger, but sometimes I don’t want the ground beef.  This is a much heart healthier option, using ground turkey!

 

Ingredients:

1 lb ground turkey

1/4 cup yellow mustard

2 tbsp honey

1/4 tsp salt

1/4 tsp pepper

 

In a large bowl, add the ground turkey and mash it up a bit.  Add the mustard and honey.

Mix up the meat, mustard and honey and add the salt and pepper to the mix.

After the meat has been thoroughly mixed, make patties.  You can get 8 good sized patties out of the 1 lb of meat.

Fry in a frying pan on medium heat.  Flip and cook both sides until patty is cooked through – out 8-10 minutes.

Serve on a hamburger roll.  I like to add shredded cheddar cheese on top!

The remaining patties can be stored in individual resealable plastic bags and placed in the freezer to keep for dinner another night!

 

Honey Mustard Turkey Burgers
Author:
Recipe type: Dinner
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb ground turkey
  • ¼ cup yellow mustard
  • 2 tbsp honey
  • ¼ tsp salt
  • ¼ tsp pepper
Instructions
  1. In a large bowl, add the ground turkey and mash it up a bit.  Add the mustard and honey.
  2. Mix up the meat, mustard and honey and add the salt and pepper to the mix.
  3. After the meat has been thoroughly mixed, make patties.  You can get 8 good sized patties out of the 1 lb of meat.
  4. Fry in a frying pan on medium heat.  Flip and cook both sides until patty is cooked through - out 8-10 minutes.
  5. Serve on a hamburger roll.  I like to add shredded cheddar cheese on top!
  6. The remaining patties can be stored in individual resealable plastic bags and placed in the freezer to keep for dinner another night!

 

 

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The Perfect Roaster Chicken

I like to take advantage of sales at the grocery store just like everyone else.  I am always on the look out for great weekly sales on fresh meat or mark-downs on meat that are close to their sell by date.  You can pick up some great deals, take them home and freeze them, and […]

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