Crock Pot Ranch Chicken Over Rice

Full of flavor and very filling this is one meal that will be a regular at our table.  I was delighted with how this turned out. It is not for lovers of bland food that's for sure. 

INGREDIENTS:

4 Boneless/skinless chicken breasts

2 TBLSP butter + another 2 TBLSP butter

Seasoned Salt

1 pk Ranch Dressing Mix (I use Hidden Valley Brand)

1/4 tsp minced garlic

1 10 3/4 oz can of Cream of Chicken Soup

8 oz cream cheese cubed

1/2 cup chicken stock 

1/4 teaspoon dried Oregano

1/4 teaspoon dried Parsley

1-2 cups cooked rice

Directions:

1) Prepare chicken (trim any fat, wash and pat dry) place evenly in bottom of crock pot.

2) LIGHTLY sprinkle seasoned salt over chicken.

3) Sprinkle ranch dressing mix over the chicken.

4) Melt 2 TBLSP butter and drizzle over chicken.

5) Cook on high for 1 1/2 - 2 hours then lower to low for an hour (You could also cook on low for 4 hours.)

6) In a medium saucepan melt the other 2 TBLSP along with the minced garlic.

7) Add the cream of chicken soup, cubed cream cheese, chicken stock, oregano and parsley and whisk until smooth over medium heat.

8) Add mixture to crock pot, cover and cook on low for another 1 1/2 hours. ( I stirred occasionally.)

9) Serve over cooked rice and enjoy!!!

Chicken Parm Nuggets

These chicken parm nuggets are awesome. Even my very picky almost 7 year old loves them!  They have been added to our regular menu.

Ingredients:

Boneless/skinless chicken- (Either 3-4 breasts cut in nugget size or already cut fresh chicken tenders halved.)

1 pkg (mozzarella) string cheese sticks

2 eggs

1/2 - 1 cup all purpose flour

3/4 cups Italian bread crumbs

1/4 grated Parmesan cheese

vegetable (or canola) oil for frying

Directions:

First prepare your breading pans.

You'll need one pan/bowl with your flour, the second with the eggs scrambled and mixed well and the third with the Italian bread crumbs and Parmesan cheese mixed well.  Set aside.

Cut your cheese. I cut each stick in threes and then each third the long way. You'll need the same number of cheese chunks as nugget pieces.

Now, get your prepared chicken.  At one end make a slice in the middle. (I use my finger to widen the slice.)  Then slide a piece of the cheese into the opening. (How easy was that?)

Once you have all of your chicken nuggets stuffed coat them evenly first in the flour, then in the egg and finally in the parm/bread crumb mixture and set aside.

Heat oil, about an inch deep in a skillet on medium heat. When hot, add chicken to oil let brown lightly on one side then turn and let brown on the other. Remove to a paper towel covered plate.

These tasty nuggets can be served with marina/spaghetti sauce for dipping in or served over spaghetti/pasta with sauce and they are awesome on their own!