Saturday morning I bought a large package of fresh chicken breasts. I put them all in my crockpot, poured in just enough water to cover, and added herbs, salt and pepper. Then, the kids and I went to play at Lake Lurleen.
When we got home the breasts were almost done. I like to cook them until they are super-tender, until they fall apart when I poke them. I let them go for another hour or more. Then I made three chicken dishes. This is only what I made Saturday night, but (as you probably know) you can do anything with chicken.
8 oz. sour cream
2 cans cream of mushroom soup
1 sleeve Ritz crackers
1/2 stick of butter
Mix sour cream and soup until well blended. Take a few breasts from the crockpot and shred them (or you can cut them into chunks, however you like them). Mix chicken and sour cream/soup mixture. Pour into casserole dish. Crush crackers and layer on top. Melt butter and drizzle over crackers. Sprinkle with poppy seeds. Since the chicken is already cooked, you only need to heat the casserole in the oven on 350 for about 25-30 minutes, just until it’s heated through.
Karl really likes it when I put sweet peas in the casserole. If you want to try that, then drain a can of early peas and mix that in with the sour cream & soup. You could also steam some fresh broccoli and mix that in. It’s very tasty!
BBQ Chicken Sandwiches
Take a few breasts from the crockpot. Shred. Add your favorite barbeque sauce. Put on bun. Don’t forget the pickle.
Chicken & Rice Soup
For this one, I use two or three breasts and the broth created in the crockpot while they were cooking. I shred the breasts. Place the chicken in a stock pot, add as much broth and water as I need or want, add more herbs, salt and pepper, onion, celery, carrots (matchstick or slice). Bring to a boil. Add 1/2 to 1 cup of rice. Let simmer til rice is tender. This is my favorite and it really came in handy this week with a house full of sick children.