Wednesday, May 27, 2009

Crock-Pot Chicken Cordon Bleu

My hubby made this for me for Mother's Day and it was superb (maybe because I didn't make it). Either way, it was easy and so tasty.

ingredients:
6 boneless/skinless chicken breasts (or as much as you need)*
1 can cream of chicken soup
1 cup milk
6 slices of ham (1 for each piece of chicken)
6 slices of swiss cheese (1 for each piece of chicken)
1 pkg stuffing mix (Stove-Top or such--with herb pack tossed with crumbs)
1/4 cup melted butter

directions:
1. In small bowl, mix together soup and milk. Coat the bottom of the crock-pot with mixture.

2. Lay chicken pieces on the bottom of crock pot--covering with ham and then swiss cheese. Pour remaining soup/milk mixture over chicken.

3. Sprinkle stuffing mix on top, and then drizzle melted butter over top this.

4. Cook on low for 4-6 hours or high for 2-3.

*I used chicken breast tenderloins--about 13 fit in, and then just made sure they were all covered with ham and cheese.

Saturday, May 16, 2009

Oriental Chicken Salad with Crunchy Noodles

I've had this salad several time throughout my life--and it was even served at one of my bridal showers. Tonight I co-hosted a wedding shower, and decided to serve this--it was well received. It is great to share with others...for showers, luncheons, bbq's, and any kind of entertaining!


ingredients:
for salad...
2-3 cups chopped/shredded cooked chicken breast (more if you want more chicken or less if you want less)
1 head cabbage, chopped or shredded
1 bunch green onions, finely chopped (optional)
1 cup sliced almonds
1/4 cup sunflower seeds
2 packages ramen noodles, oriental flavored
3 tbsp. oil

for dressing...
3/4 cup vegetable oil or canola oil
4 1/2 tbsp. seasoned rice vinegar
4 1/2 tbsp. sugar
2 tsp. salt
1 tsp. pepper
1/2 pkg. ramen noodles oriental seasoning


directions:
1. Smash noodles of ramen and brown over medium heat in 3 tbsp. oil. Once noodles begin browning, add almonds (if you start them at the same time, the almonds will burn before the ramen is brown). Remove from heat and set aside.

2. In large bowl, combine cabbage, green onions, chicken and sunflower seeds.

3. Prepare dressing and set aside until you're ready to serve. When ready to serve, add ramen/almond mixture and dressing. Toss well.

If you prepare the dressing too far in advance, it may get thick and wont remix well if refrigerated. If you plan on eating this as left overs, keep in mind that the noodles will not stay crunchy--keep separate until ready to serve.