Chicken Bake

2 pounds Boneless Skinless Chicken Breasts

4 large Russet Potatoes, peeled and sliced

1 pound baby Carrots 

2 cans Green Beans

1/2 bottle Italian Dressing, Zesty

Cut chicken into small portions and spread in the bottom of a baking dish. Put potatoes, carrots, and green beans on top of chicken. Pour Italian dressing over the top of the vegetables. Cover with aluminum foil. Bake at 400 degrees for about 1 hour, until potatoes and carrots are done.

Steak Bake

1 large Round Steak

4 large Russet Potatoes peeled and sliced

1 pound baby Carrots

2 cans Green Beans

1/2 bottle Italian Dressing, Zesty

Preheat oven to 400 degrees.

Cut steak into small portions and spread in the bottom of a baking dish. Put potatoes, carrots, and green beans on top of steak. Pour Italian dressing over the top of the vegetables. Cover with aluminum foil.

Bake at 400 degrees for about 1 hour, until potatoes and carrots are done.

Zesty Shredded Chicken Barbecue - Crockpot

 

Zesty Shredded Chicken Barbecue - in the Crockpot!

From the Crockin Girl Cookbook

 

Ingredients -

6 Boneless Skinless Chicken Breast, Frozen

1 (12 oz) bottle barbeque sauce (the flavor of your choice)

1/2 cup Italian salad dressing

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

1-2 onions, sliced (I chunked mine)

Sandwich/Sub Rolls, Toasted (make sure you toast it... I didn't the first time and it wasn't the same!)

 

 

Place frozen chicken in the crockpot. It is ok if they sit on top of each other.

 

In a bowl mix together the barbeque sauce, Italian dressing, brown sugar, and Worcestershire sauce.

 

  Slice/dice desired amount of onions and put in crockpot.

  Pour barbeque mix over the chicken.

 

 

Cook on low for approximately 4 hours.

 

  Remove chicken and shred... You can use a fork to do this or... You can use my favorite method for shredding chicken... My KitchenAid mixer.

  Return chicken to crockpot and cook an additional 1-2 hours on low.

Put shredded chicken and onions on a TOASTED roll. Remember what I said... Make sure you toast it! You can also just eat the barbeque chicken and pass on all that bread too!

Barbecue Shrimp

Barbecue Shrimp

5 pounds Shirmp, in shells, no need to dehead
1 pound butter
1 2 oz can black pepper
1 bottle Italian dressing
3/4 cup lemon juice
2-3 loaves french bread, heated

Preheat oven to 350*. Place shrimp in large roating pan. In a seperate bowl, melt butter and then add pepper, salad dressing and lemon juice. Pour over shrimp and cook uncovered for 45 minutes in the oven. Sprimp will be pink with red tails when done. Serve on large platters. Pour pepper and butter sauce from pan over shrimp. Give guest large napkins and bibs and invite them to "peel 'em and eat 'em". Dunk French bread into sauce. Gives 8-10 servings.

Chicken Noodle Rice Casserole

Chicken Noodle Rice Casserole
small and large size recipe

small size
1 can Cream of Chicken Soup
1 can Chicken Noodle Soup
3/4 cup raw rice
4 Chicken Breast, boneless, skinless
about 4 tablespoons Italian Dressing
Dash of Salt
Dash of Pepper

Combine the two soups in a medium casserole dish. Add 1/4 cup water and the rice. Blend well. Place chicken on top of rice mixture. Pour Italian dressing over chicken. Salt and pepper lightly. Cover and bake in a 350 degree oven for 1 hour and 15 minutes or until chicken and rice is done. Uncover and bake for an additional 15 minute.

large size
1 Family size can Cream of Chicken Soup
1 Family size can Chicken Noodle Soup
2 cup raw rice
5-6 Chicken Breast, boneless, skinless
about 6 tablespoons Italian Dressing
Dash of Salt
Dash of Pepper

Combine the two soups in a large casserole dish. Add 1/2 soup can of water and the rice. Blend well. Place chicken on top of rice mixture. Pour Italian dressing over chicken. Salt and pepper lightly. Cover and bake in a 350 degree oven for 1 hour and 15 minutes or until chicken and rice is done. Uncover and bake for an additional 15 minute.