Roasted Turkey Breast
Thaw and wash turkey breast, Place in Bean Pot and cover with the lid.
Bake at 350°F for 2 ½ to 3 hours. Serve.
Crispy Honey Chicken
3-4 pieces of boneless skinless chicken breasts
1 1/2 Cups crushed Corn Flakes (or comparable cereal like Honey Bunches of Oats)
Honey for drizzle
Preheat oven to 350 degrees.
Spray Bean Pot with non-stick cooking spray. Beat egg in bowl or prep tray.
'Wash' each piece of chicken in the beaten egg, then coat in crushed cereal.
Place chicken into the Bean Pot, side by side and drizzle with desired amount of honey. Bake with the lid on for 45 minutes. Remove lid, return chicken to oven and turn oven off.
Allow the chicken to crisp for 5 to 10 minutes. Serve and enjoy!
*Bean Pot Scalloped Chicken
1 Can Cream of Mushroom Soup
3/4 C of Milk
1/3 Lb of Velveeta Cheese
2 C of Chopped Cooked Chicken
8 oz of cooked Elbow Macaroni
1/2 C melted butter (divided), 1 1/2 C bread crumbs
Combine soup, milk and cheese in a large bowl. Add chicken and macaroni. Stir in 1/4 C melted butter. Spray bottom of Bean Pot. Pour mixture into Bean Pot. Toss bread crumbs with remaining butter in a separate bowl. Spread bread crumb mixture evenly over top of the soup/macaroni mixture in Bean Pot. Bake (uncovered) for 60 minutes, or until top is bubbly and golden brown. Serves 6. * Bake in a 350 degree preheated oven.
**This recipe can easily be doubled to serve more people, and can be made the night before. Put casserole together, do not bake & refrigerate overnight or for up to 8 hours. Next day, let it come to room temp, and then bake as directed. If you do not let it come to room temp, Bean Pot may crack in the oven!
Warm Chicken Sandwiches
1.5 lb boneless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1/2 packet Lipton onion soup mix
1-2 pkg of dinner rolls
Put chicken breasts whole in bottom of bean pot. Pour on can of cream of chicken and can of cream of celery soup. Add Lipton onion soup mix and mix with the soup. Cover and bake at 250 degrees 6-7 hours. When its done, the chicken will just fall apart. Shred it with a fork and put on dinner rolls with butter!
1 1/2 lbs. boneless chicken breast, cut in bite size pieces.
Brown in 2 Tbsp. olive oil. While chicken is browning, add 2 cups instant brown rice to bean pot along with 1 cup water, stir and set aside.
After chicken is browned, place on top of rice in bean pot.
Top with 24oz. jar of your favorite salsa. Put lid on bean pot and microwave on high for15 minutes. Top with shredded cheddar and enjoy.
(Salsa heat level will determine spiciness of dish.)
Place whole chicken (This recipe uses a 5 lb whole chicken) in Bean Pot, pat dry.
Using pastry brush, brush on a thick coat of Apricot Jam.
Pour a can of pineapples over chicken with some maraschino cherries.
Cover with lid & bake for 1-½ hours at 375.
Use juices from chicken as gravy.
Serve with white rice & a green vegetable..
Chicken with Wine and Rice
Boneless Chicken Breast cut into big pieces or strips
1 1/2 cups uncooked white rice
3 cups of white wine (any kind will do)
2 cans of cream of mush soup
2 cans of cream of celery
1 1/2 package of onion soup mix
Mix all together and bake 325 for 2 1/2 - 3 hrs
Chicken and Rice
1 pkg boneless, skinless chicken breasts
1 box of Rice-A-Roni Garlic & Chicken rice
Some garlic & herb Mrs. Dash seasoning.
Put contents of rice-a-roni box, 2 tbsp butter, 2 cups HOT water in bean pot.
Stir until butter is melted and seasoning packet from rice is dissolved.
Place chicken over top, sprinkle with Mrs. Dash.
Bake in oven at 375* for 45 minutes.
Serve it with some steamed veggies!
(Faster, healthier and less messy than oven or stove top)
Place 8-10 FROZEN boneless/skinless chicken tenderloins or 4 Frozen boneless/skinless chicken breasts in your bean pot.
Add 1 TBSP olive oil or veg. oil and 1/2 packet of fajita seasoning.
No need to stir. Cover and cook in microwave on high for 8 min.
While your chicken cooks, slice 1 or two of the following veggies...choose your veggies to personalize it for your family: green bell pepper, yellow and red bell pepper, onion, and tomato.
After 8 minutes take out bean pot.
Stir and add veggies on top along with 1/4 cup of water.
Replace lid and cook for 15-25 additional minutes or until chicken is cooked thoroughly.
Serve with warm tortillas (place those warm tortillas in your CH tortilla warmer.
Simply warm an empty Tortilla Warmer in the microwave for 5 minutes.
Your tortillas will stay nice and warm for your second helpings!)
The Bomb Chicken
Take 4 boneless skinless chicken breasts, put 1 cup salsa and 4 tablespoons of Celebrating Home's SW chipotle dip (more if you like it spicy).
Bake at 350 for an hour or so (until chicken is tender).
Shred chicken add 1/2 cup sour cream and 1/2 cup cheese.
Put back into the oven for about 15 minutes or until cheese is melted.
Place in warm tortillas.
Bacon Peppered Chicken
1 T. Olive Oil
1 tsp. Cajun Seasoning
1 C Fiesta Blend Shredded Cheese
1/2 Pkg. Frozen Pepper Stir Fry vegetables
4 Boneless Chicken Breasts
6 Slices Bacon; Diced
Slightly brown chicken breasts on stove-top in skillet w/olive oil.
Place chicken breasts in bottom of bean pot.
Fry bacon until almost crisp.
Add vegetables to bacon; continue to fry until bacon is crisp. Drain.
Sprinkle chicken breasts w/seasoning.
Add bacon/vegetable mixture; top w/cheese.
Bake in oven @ 350 for 35 minutes or until cheese is bubbly.
Serve on a bed of rice. Serves 4
Dr. Pepper Chicken
boneless chicken breast (4)
1 can dr pepper
1 can cream of chicken soup
Place all ingredients in your bean pot, cook at 350 degrees for approximately 1 hr.
Barbecued Chicken and Cornbread Casserole
1 pound of cooked, or practically cooked chicken, cubed or shredded
1 small sweet potato, peeled and cut in 1-inch chunks
1 red onion, diced
1 cup frozen or fresh corn
1 bottle of your favorite barbecue sauce (18 oz)
1/4 cup hot water
use a mix and follow the directions on the box (minus the oil or butter)
Spray the inside of your stoneware with cooking spray.
Cut up the chicken and sweet potato, and add to the Bean pot. Add the corn.
Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.
In a separate bowl, mix together the cornbread topping. You don't need to mix well, I just used a fork. Spread the topping on to the chicken mixture.
Cover and cook on 250 degrees for 6-8 hours.
Smothered Chicken with Garlic
3 tbsp fresh rosemary or 1 tbsp dried rosemary, divided
1/2 tsp paprika
1/2 tsp salt
1/4 tsp ground black pepper
1 whole chicken about 4 lb
1 lemon, cut into quarters
1 tbsp olive oil
2 heads garlic, peeled
Preheat oven to 350 F
Lightly spray bean pot with oil.
Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside Remove and discard giblets and neck from chicken cavity.
Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary.
Place lemon quarters and remaining rosemary inside cavity of chicken.
Place chicken breast side up into bean pot.
Rub chicken with oil and seasoning mixture, arrange garlic around the bird in the bean pot.
Bake with lid on for 60 minutes
Remove lid and continue roasting 30-40 minutes
Yield: 4-6 servings
Mix one can of whole berry cranberries w/ can of cream of mushroom soup & one packet of onion soup mix.
Pour over top of chicken in bean pot.
Cover with lid, place in oven; bake for 1 1/2 - 2 hours at 350.
Place meat in Bean Pot. Pour your favorite barbeque sauce over all.
Bake at 350°F until done.
Creamy Cheesy Chicken Bake
4-6 boneless/skinless chicken breasts seasoned with salt and pepper
2 cans cream of mushroom (or your choice of cream soup)
16 oz Sour cream
1 cup shredded mozzarella cheese (or to taste)
Put chicken an bottom of bean pot, mix remaining ingredients and pour over chicken.
Bake at 350 F for 30-35 minutes.
Remove from oven let stand 5 minutes before serving over rice or egg noodles along with your favorite side dish!
Homestyle Chicken Pot Pie
2 lbs boneless skinless chicken breasts
1 bag frozen roasted seasoned potatoes
1 bag frozen mixed veges (peas, corn, green beans)
1 13 oz can cream of mushroom soup
1 13 oz can cream of chicken soup
1/2 can milk
1 can butter biscuits
Preheat your oven to 350 degrees:
Spray the bean pot with cooking spray.
Saute your chicken in a skillet with a little butter or olive oil, season to taste and chop into bite size pieces.
Pour potatoes, veges, both soups, milk and cooked chicken into the bean pot, season with garlic, salt and pepper to taste and stir. Top it off with the canned biscuits and cover.
Bake at 350 degrees for 30 minutes until it is bubbly, uncover and allow the biscuits to brown. Remove from oven and serve! Serves 6.
Creamy Chicken Enchilada Casserole
1 1/2 lbs. chicken, cooked and cubed
1 package Spanish or Taco flavor rice, prepare as on package
In your favorite bean pot mix
1 can cream of chicken soup
1/2 cup sour cream
1/2 cup onion
1 tsp. minced garlic
1-10 oz. can enchilada sauce
1-15 oz. can black beans
Add the cooked chicken and cooked rice to this mixture.
Top with a few (about 4-5) broken hard taco shells.
Sprinkle 1 cup cheddar cheese on top.
Bake uncovered at 350 degrees until cheese is melted!
Mexican Chicken Casserole
Cubed, Cooked Chicken (about 3 or 4 cups – or 3 or 4 boneless chicken breasts)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Rotel Tomatoes
½ cup Chicken Broth
12 corn tortillas
2 cups chopped onions
1 can diced jalapenos (optional)
1 can black beans, drained (optional)
3 cups grated cheese (any flavor, cheddar, Mozzarella, pepper jack, etc)
Combine soups, Rotel and chicken broth in a bowl. Stir until blended.
Add cubed chicken, beans, onions and jalapenos. Mix well.
Make layers of the tortillas, then chicken mixture and then cheese in your bean pot, just as you would if you were making a lasagna.
Bake at 325 for 30-45 minutes.