Creatively Domestic: Guest Post: Crockpot Chicken and Noodle Soup
Fall - Crock Pot Chicken and Noodle Soup: 5 cups of chicken broth (boxed or can is fine). One 10.75 oz can cream of chicken soup. 1/2 cup onions, chopped fine. 1/2 cup celery, chopped fine. 1/2 cup carrots, chopped fine. 1/2 cup green onions, sliced. One 15 oz can of whole kernel corn, drained. 1 1/2 cup Egg noodles. 2 cups cooked chicken chopped.
Buffalo Balls. All the flavor of the classic wings in a boneless, low carb & tasty bite. 1lb ground chicken or turkey 2 oz cream cheese, softened 2 eggs 2 Tbl chopped celery 3 Tbl crumbled blue cheese 1/2 tsp black pepper For the sauce: 1/2 stick (4 oz) unsalted butter 1/2 cup Frank's Red Hot
I don't know one single person who doesn't like this dip.
5oz Frank's red hot
2 pkgs cream cheese
8oz ranch dressing
2 10oz cans chicken, drained well
-Melt first 3 ingredients together with a handful of shredded cheddar.
-Mix in chicken (I shred it).
-Pour into baking dish.
-Sprinkle top with shredded cheddar (light cover)
-Bake at 375 for 15-20mins or until cheese on top is melted.
Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach
Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach 1 lb boneless, skinless chicken breasts 4 oz pepper jack cheese, shredded (you can use up to 6 oz) 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach) 2 tbsp olive oil 2 tbsp Cajun seasoning 1 tbsp breadcrumbs (I use Italian style) Sea salt, to taste Freshly ground black pepper, to taste Lots of toothpicks