Marvelous Recipes

2 (10-3/4 ounce) cans condensed cream of chicken soup
1 cup chicken broth
1/4 cup coarsely chopped pitted kalamata olives
2 tablespoons drained capers
2 cloves garlic, minced
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup drained, coarsely chopped sun-dried tomatoes
8 boneless, skinless chicken breast halves
1/2 cup chopped fresh basil leaves
Hot cooked rice

1. Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3-1/2 quart slow cooker. Add the chicken and turn to coat with the soup mixture.

2. Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours or until the chicken is cooked through. Sprinkle with basil; spoon over hot cooked rice. Makes 8 servings.

Emily

I put this together for dinner last night using what I had available in my freezer and pantry. It was really good and required only a little of my time to prepare.

2 (10.5 ounce) cans condensed cream of chicken soup
1 (10.5 ounce) can condensed cream of celery soup
1 cup instant rice
1/2 cup chopped onion
1 (6.5 ounce) can mushroom stems & pieces, drained
1 teaspoon curry powder
4 large chicken breast halves

1. In a 5-quart crock-pot or slow cooker, stir together the soups, rice, onion, mushrooms and curry powder. Place the chicken breasts on top.

2. Cover and cook on High for 3 hours or on Low for 4 to 5 hours. Makes 4 servings.

Emily

Chicken, ham and Swiss cheese are a winning combination in this tasty all-in-one casserole.

4 cups boiling water
2 (5.7 ounces each) boxes sun-dried tomato Florentine long grain & wild rice mix*
4 large boneless skinless chicken breasts
8 slices thick-sliced fully cooked deli ham
1/4 cup diced red bell pepper
4 (1 ounce each) slices Swiss cheese, cut in half

1. Heat the oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.

2. Stir together the boiling water, rice and rice seasoning mixes in the baking dish.

3. Cut the chicken breasts in half lengthwise; wrap a ham slice around each chicken piece. Add the bell pepper to the rice mixture; place the wrapped chicken pieces over the rice. Cover with foil and bake for 40 to 45 minutes. Uncover and bake an additional 10 minutes or until the liquid is absorbed and chicken juices run clear when thickest part is cut.

4. Top each chicken breast with cheese. Bake, uncovered, 3 to 4 minutes or until cheese is melted. Makes 8 servings.**

* You may substitute other varieties of rice mixtures, such as mushroom or chicken.

**This recipe is easily divided in half if you only need 4 servings.

Emily

Barbecued chicken is one of my favorite foods and this delightful recipe from Taste of Home is also one of my favorites.

1/4 cup water
3 tablespoons brown sugar
3 tablespoons white vinegar
3 tablespoons ketchup
2 tablespoons butter
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (2-1/2 to 3 pounds) cut up and skin removed
4 teaspoons cornstarch
1 tablespoon cold water

1. In a small saucepan, combine the first 11 ingredients; bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes. Remove from the heat.

2. Place the chicken in a 3-quart slow cooker; top with the sauce. Cover and cook on Low for 3 to 4 hours or until the chicken juices run clear.

3. Remove chicken to a serving platter and keep warm. Strain the cooking juices and skim the fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into the juices.

4. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon some of the sauce over the chicken and serve the remaining sauce on the side. Makes 4 servings.

Emily

I was in a hurry to put together something for dinner last night and after looking through my pantry and refrigerator, this is what I came up with. It was even better than I expected!

1 (14 ounces) bag frozen broccoli, thawed
4 cups (cubed or chopped) cooked chicken
4 cups cooked rice*
1 (10.5 ounces) can cream of chicken soup
1 (10-3/4 ounces) can cheddar cheese soup
1/2 cup mayonnaise
1 (8 ounces) container sour cream
1 cup shredded sharp cheddar cheese
1 small jar chopped pimentos
1 (6 ounces) package French fried onions

1. Place broccoli in bottom of a 9×13-inch baking dish; top with the chicken.

2. In a large bowl, combine all the remaining ingredients except the French fried; pour over the chicken. Sprinkle the onions over the top.

3. Bake at 350 degrees F. for 30 minutes or until hot and bubbly and the onions are lightly browned. Makes 8 servings.

* I used minute rice prepared according to the package directions.

For a delicious comfort food dinner, you can’t go wrong with this flavorful, yummy recipe. Simply “marvelous”!

12 ounces uncooked wide egg noodles
1 (10-1/2 ounce) can cream of chicken soup
1 (10-1/2 ounce) can cream of mushroom soup
1 cup sour cream
1/3 cup milk
2 cups cubed cooked chicken
8 ounces Velveeta, cubed
1 medium onion, chopped
3/4 cup roasted red bell peppers (from jar)
1 (2.25 ounce) can sliced ripe olives
1 (6 ounce) package French fried onions

1. Cook the noodles according to the package directions; drain. In a very large bowl, combine the soups, sour cream and milk. Stir in the noodles, chicken, cheese, onion, red bell peppers and olives.

2. Pour into a greased 3-quart baking dish.* Sprinkle with the French fried onions. Bake at 350 degrees F. for 30 to 35 minutes or until hot and bubbly. Makes 8 servings.

* This recipe makes a lot so I divide it between two 8×8-inch baking dishes. I serve one and freeze the other for later use.

This recipe turned out wonderful. I was a little unsure of it’s success while I was putting it together but was truly delighted with the way it turned out. So was my hubby and son!

2 cups Radiatore (or other small pasta)
1 (14 ounce) package frozen broccoli cuts, thawed
3 cups cubed cooked chicken
1 (10.5 ounce) can cream of mushroom soup
2 (10.5 ounce) cans cream of chicken soup
1 (14 ounce) can chicken broth
1/2 teaspoon garlic powder
Salt & Pepper (to taste)
1 teaspoon ground cumin
1 teaspoon curry powder
2 (6 ounces each) boxes chicken flavor stuffing mix

1.Cook the pasta according to the package directions using the minimum cook time; drain. Pour into bottom of a buttered 13×9-inch baking dish. Sprinkle thawed broccoli cuts over the pasta. Sprinkle cubed chicken over the broccoli.

2. In a large bowl, combine the remaining ingredients except the stuffing; pour over the chicken.

3. Prepare stuffing mix according to the package directions; spoon evenly over top of the soup mixture. Bake, uncovered, at 350 degrees F. for 30 minutes or until hot and bubbly. Makes 8 servings.

Emily

If you like the spicy flavor of Mexican foods, you are sure to enjoy this yummy casserole. My hubby declared it an absolute “keeper”!

2 cups radiatore (or other small) pasta
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon butter
2 (10-3/4 ounce) cans cream of chicken soup
1 (16 ounce) package processed cheese spread (Velveeta), cubed
1 (10 ounce) can diced tomatoes and green chilies
1 (4 ounce) can chopped green chilies
1 (2.25 ounce) can sliced ripe olives, drained
3 cups cubed cooked chicken

1. Cook the pasta according to the package directions using minimum cook time; drain. Meanwhile, in a small skillet over medium heat, cook the onion and green pepper in the butter until tender (about 4 minutes).

2. In a large bowl, combine all the ingredients stirring to blend well. Pour into a greased 13×9-inch baking dish . Cover with aluminum foil and bake at 350 degrees F. for 30 to 35 minutes. Makes 8 to 10 servings.

Emily