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Pampered Chef: Not PC recipes, but...

  1. pchefinski

    pchefinski Advanced Member

    664
    0
    ... I've been wanting to post them since I first started making them. They're SO good and the first one can be tweaked in whatever way you want.

    Creamy Chicken and Veggies
    put in stoneware:
    Boneless skinless chicken breasts
    carrot pieces
    onion pieces
    1-2 cans whole baby potatoes, cut up if desired
    other veggies if you want--whatever you got on hand will work!
    cover with:
    can cream of chicken soup + can cream of celery soup + 1 can milk
    seasonings of choice: PC italian, PC rosemary/herb, garlic, salt/pepper, etc.

    Bake at 425 or so until juices run clear (time depends on thickness of chicken)
    You can sub whatever you want.. porkchops, mushrooms, onions, and cream of mushroom soup..


    ==========================================================
    Here's another YUMMY one!

    Inside Out Chicken Cordon Bleu
    2 cups instant rice + 2 cups chicken broth (or water) (prep as directed on box)
    sliced ham (deli ham cut shy of 1/4" thick works well, but use whatever you got)
    sliced swiss cheese
    1 can cream chicken soup + 1/2 can milk + 1/2 can chicken broth/stock
    chunked chicken breast, cooked
    spread rice in stoneware. combine 2/3 - 3/4 of soup mixture and chicken. lay piece of cheese on top of slice of ham. top with chicken/soup mixture. roll up. place over top of rice. top with set aside soup mix. Bake 350 until bubbly and heated through, about 20-30 min.

    They are SO good and are recipes you can throw together, put in fridge until dinner and then stick it in the oven and forget about it til the buzzer rings.. YUMMY!

    I know they're not PC recipes, but our stoneware is great for any recipe, PC or otherwise! And they're budget-friendly too!

    Enjoy!! :p
     
    Jan 27, 2006
    #1
  2. Jennie4PC

    Jennie4PC Legacy Member

    3,410
    1
    Those recipes sound yummy especially the chicken cordon blue My husband loves that stuff but i dont make it to often. Thanks for the recipes.
     
    Jan 27, 2006
    #2
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