Crockpot Chicken And Noodles Recipe

Ingredients
- 1 1/2- 2 pounds boneless, skinless chicken breasts
- 2 cans (or boxes) cream of chicken soup, 10.5 oz each (don't add water)
- 1-2 tsp dried parsley
- ½ tsp seasoned salt
- ¼ tsp poultry seasoning
- ¼ tsp garlic powder
- 1/2 stick butter, sliced
- 3 1/2 cups chicken broth
- 8 oz. egg noodles, uncooked


Instructions
1. Place chicken breasts in the bottom of the crockpot, then top with the soups (no water added) and sprinkle with the spices. Add butter slices to the top, and pour in the chicken broth.

2. Cook over low heat for 5-6 hours, or high heat for 3-4 hours. Remove the chicken from the pot and shred into large chunks with two forks.

3. Add the shredded chicken back to the pot along with the dry egg noodles and stir. Continue cooking for 30-45 minutes, until noodles are tender. Enjoy!



Source : belleofthekitchen

Korean Sticky Chicken Best Recipe

INGREDIENTS
- 1 pound skinless and boneless chicken breasts (sliced into large chunks)
- 2 tablespoons red pepper/chili flakes (gochugaru)
- 1 tablespoons grapeseed oil or vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame seeds
- 2 stalks scallions (finely chopped)


INSTRUCTIONS
1. Put the chicken pieces on a sheet of parchment paper and sprinkle Korean red pepper flake on top. Cover with another piece of parchment paper and pound the chicken with a meat mallet, until each piece is well coated.

2. In a large pan over medium high heat, add oil and when oil is hot, add chicken. Cook on each side for two minutes or until chicken is cooked through. Transfer to a plate and set aside.

3. In the same pan over medium heat, add soy sauce, rice vinegar and honey and bring to a boil. Let the sauce bubble for 1-2 minutes, until it thickens slightly.

4. Return chicken to the pan and cook for another 2 minutes, until chicken is coated evenly.

5. Sprinkle sesame seeds, stir one last time to coat evenly and turn the heat off.

6. Transfer Korean sticky chicken to a bowl or a plate and top with chopped scallions. Serve immediately with rice.


NOTES
This Korean sticky chicken recipe will keep refrigerated for up to 3 days.



Source : pickledplum

Parmesan Crusted Chicken Easy Recipes

Ingredients
- 5 Chicken breasts boneless, fat and skin removed
- 1 cup panko bread crumbs
- 2/3 cup grated parmesan cheese
- 3 tablespoons minced parsley
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup melted butter
- 3 tablespoons fresh lemon juice
- 2 cloves garlic minced


Instructions
1. Preheat oven to 350 degrees.

2. Mix the bread crumbs, parmesan cheese, parsley, salt, and pepper together in a shallow pie dish or a deep plate.

3. Mix the butter, lemon juice and garlic together in another shallow pie dish or deep plate.

4. Dip both sides of the chicken in the butter mixture - coating it well.

5. Quickly, place the chicken on the bread crumb mixture and toss the crumbs up over the edges and top of chicken breast using either your hands or a spoon. Then gently press the chicken so the crumbs on the bottom side stick to the chicken. Now turn the chicken over and again press that side into the crumbs.

6. Place chicken in 9x13 baking dish and repeat steps 3 and 4 with the rest of the chicken. Depending on the size of the chicken breasts you may need to use additional pans.

7. When all chicken is prepped, bake for 40 minutes or until a meat thermometer reads 165 degrees when inserted in the thickest part of the chicken breast.


Recipe Notes
- If the butter and lemon juice mixture starts to congeal, microwave for 20 seconds.
- Be sure to use grated parmesan cheese, shredded cheese won't stick to the chicken as nicely.



Source : tasteandsee

Recipe of One Skillet Chicken With Lemon Garlic Cream Sauce

Preparation Time: 10 MINS
Cook Time: 20 MINS
Total Time: 30 MINS


INGREDIENTS:
- 4 boneless skinless chicken breasts (or thighs)
- salt and pepper
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes (or more to taste)
- 1 tablespoon olive oil
- ⅓ cup finely diced shallots (or red onions)
- 2 tablespoons salted butter
- ¼ cup heavy cream
- 2 tablespoons chopped parsley or basil


DIRECTIONS:
1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.

2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.

3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.

4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.

5. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture.
Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS.

6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.


NOTES:
Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
After a few comments from readers, I’ve adjusted the amount of time it takes to reduce the sauce (step #5). Keep in mind, the key is to reduce it to ⅓ cup and that I can only provide an estimate. It may take you more or less time than what is actually listed.



Source : littlespicejar

Oven Cooked Barbecue Brisket

Full-flavored delicious Oven Cooked Barbecue Brisket marinated overnight, and then cooked on low heat yielding a smokey tender flavor!

It is important that this brisket bakes on low heat in the oven after an overnight seasoning with liquid smoke. The slow process breaks down the tough meat yielding very tender slices of beef.

INGREDIENTS

• 5-6 pounds brisket
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 1 teaspoon onion salt
• 2 ounces liquid smoke
• 1 ounce Worcester Sauce
• 1 cup prepared Barbecue sauce (your choice)

INSTRUCTIONS

1. In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
2. Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
3. Please visit Oven Cooked Barbecue Brisket for full instructions

Broccoli Cheddar Baked Potatoes

They might not be the prettiest things in the world (I won’t even say what my boyfriend said they looked like), but who cares? We’re talking about CHEESE SAUCE. A really easy cheese sauce, chock full of broccoli (so you can feel good about yourself) poured over perfect crispy-skin baked potatoes. These Broccoli Cheddar Baked Potatoes are, IMHO, the perfect half way point between comfort food and good-for-you food. I like compromise.

INGREDIENTS

Baked Potatoes

• 4 russet potatoes (2 lb. total) 
• 1 Tbsp olive oil 
• Salt 

Broccoli Cheese Sauce

• 1/2 lb frozen broccoli florets 
• 3 Tbsp butter 
• 3 Tbsp all-purpose flour 
• 3 cups whole milk 
• 1/2 tsp salt 
• 1/4 tsp garlic powder 
• 6 oz medium cheddar, shredded 

INSTRUCTIONS

1. Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use.
2. Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish, then use your hands to coat each potato in oil. Place the oil coated potatoes on a baking sheet, and season generously with salt. Bake the potatoes for 45-60 minutes, or until tender all the way through.
3. Towards the end of the baking time, begin to prepare the cheese sauce. Add the butter and flour to a medium sauce pot, then place the pot over a medium flame. Whisk the butter and flour together as they melt. Allow the mixture to begin to bubble and foam, whisking continuously. Continue to cook for one minute to remove the raw flour flavor, but do not let the flour begin to brown.
4. Please visit Broccoli Cheddar Baked Potatoes for full instructions

No Bake Muddy Buddy Crack Cookies

No Bake Muddy Buddy Crack Cookies are a super easy, chocolate peanut butter snack that no one can resist! Think Rice Krispie Treats meets Muddy Buddies. Yum!

It’s always a good time for chocolate and peanut butter! Especially when it’s in the form of a seriously addicting no bake cookie! You won’t be able to stop at just one!

INGREDIENTS

• 2 cups semi sweet chocolate chips
• 1/2 cup creamy peanut butter
• 5 cups rice krispie cereal
• 1/2 cup powdered sugar

INSTRUCTIONS

1. In a glass bowl, melt chocolate and peanut butter in the microwave, stirring every 30 seconds until melted and smooth. Gently stir in the cereal until evenly coated.
2. Drop by heaping spoonfuls onto a parchment lined cookie sheet. Chill until completely set.
3. Place cookies in a large zip top bag and add powdered sugar. Carefully shake until cookies are covered in the sugar.
4. Store in the refrigerator or in a cool place.