Chicken and Cheese Enchilada Casserole
Yield: 4 servings
21/tbsp olive oil
8 (6-in) corn tortillas
8 oz Monterey Jack cheese, shredded
2 (10-oz) cans chunk chicken
1 (4-oz) can green chilies, chopped
1/4cup chopped onion
1 (10-oz) can green chili enchilada sauce
1. Spray sides of stoneware liner with cooking spray and pour oil
into bottom.
2. Layer ingredients in stoneware liner: 1 tortilla shell, 14 cup cheese, 14
cup chicken, 1/1 tbsp green chilies, 1/1 tbsp onion, another tortilla, 4
cup enchilada sauce, and 4 cup cheese.
3. Repeat for remaining ingredients. Pour any remaining enchilada sauce
over top.
4. Cover and cook on HIGH for 2-3 hours or until hot.
Chicken Tetrazzini
Yield: 4 servings
4 chicken breast halves, skinless, boneless
2 (10-oz) cans condensed cream of chicken soup
1 large onion, chopped
1 tsp salt
2 tsp dried Italian seasoning
1/8tsp pepper
1 tbsp dried parsley
1/4cup dry white wine
8 oz fresh mushrooms, sliced
1. Combine all ingredients except mushrooms in Slow Cooker.
2. Cover and cook on LOW for 4-5 hours or until done. Stir in mushrooms
and cook for another 30 minutes.
Chicken and Rice
Yield: 4 servings
4 chicken breast halves, boneless, skinless
1 cup chopped green onion
2 cups chopped celery
1/4tsp salt
1/4tsp pepper
1/2cup soy sauce
1/4cup dry white wine
11/2 cups chicken broth
1 cup water
1 cup uncooked rice
1. Combine all ingredients except rice in Slow Cooker.
2. Cover and cook on HIGH for 4-5 hours.
3. Stir in rice. Cover and cook on HIGH for an additional hour, stirring twice.
Stuffed Chicken Breast with Curry
Yield: 6 servings
1⁄2 lb sausage
1⁄2 tsp ginger
1 egg
2 tbsp soy sauce
1⁄2 cup chopped onion
1⁄4 cup chopped parsley
2 tsp curry powder
6 chicken breast halves, boneless, skinless
1⁄2 tsp salt
1⁄4 tsp pepper
1 (10-oz) can condensed cream of chicken soup
1. Mix together sausage, ginger, egg, soy sauce, onion, parsley, and curry
and set aside.
2. Slit breast on one side to make a pocket. Season chicken breast with salt
and pepper. Stuff each chicken breast with 1⁄6 of the stuffing mixture,
securing with toothpicks and place in Slow Cooker. Pour chicken soup over
top of chicken.
3. Cover and cook on LOW for 7-8 hours.
MAXSC4W Use and Care Guide27.
To Next Page
Loading...
