Wednesday, January 13, 2010

Crockpot Roast and Stovetop Stuffing Chicken Dish

I decided to post some recipes here on my blog because many have asked for various recipes. I always have to try to find it then things happen, I get distracted, etc. So here are some of our family favorites:

Crockpot Roast


2lb. Beef Roast (your choice of cut)
1 cup water
2 cups beef broth
2 packages dry onion soup mix
3-4 potatoes quartered
1 small bag of baby carrots
1 12oz. package fresh mushrooms

*Place Roast in crockpot
*Add water and beef broth
*Sprinkle one package of onion soup onto the roast
*Layer vegetables around and on the roast 
*Sprinkle the other package of onion soup on top of the vegetables
*Cook on low overnight (if this is a Sunday afternoon meal) or on High for approx 6-8 hrs. 

NOTE: Tougher cuts of meat will need to cook longer and more tender cuts will need to be cooked less. Periodically check your roast. When it falls apart easily with a fork, it is done.

Stovetop Stuffing and Chicken Dish


4 boneless/skinless chicken breasts fresh or thawed
2 boxes stovetop stuffing
2 cans of cream of mushroom soup
1  1/2 cups sour cream

*Pre-heat oven to 375
*lightly spray a glass 9x13 dish with cooking spray and place chicken in the dish
*Mix the Cream of Mushroom soup and sour cream together and pour over the chicken
*Cook the stuffing according to the directions then pour over chicken and soup mixture
*Bake at 375 for approx. 45 minutes or until chicken is done

NOTE: I like to cook the chicken and the soup mixture first for about 20 minutes before I add the stuffing to the top. This helps cook the chicken faster and ensure that it is done. For a variation on this dish you can also brown the chicken and chop it up into small pieces and mix everything together to make a casserole type dish then bake it if you would like.

More to come soon! Enjoy!

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