Six inches of heavy, wet snow is forecast for my corner of West Virginia starting tomorrow morning. Maybe you're heading to the grocery store to stock up and you're wondering what warming comfort food you could make for dinner. When it snowed and stuck around last week, I made this divine and easy Crock-Pot meal: Creamed Chicken Over Biscuits.
My business partner at Mountain Mamas Retreats, Shelley Miller, shared the recipe (aka Italian Crock-Pot Chicken) after a scrapbooking crop we held at our retreat house. There, we served it with an equally easy Brussels sprouts dish brought by a guest. The flavors of the main course and the side set each other off perfectly. We had more creamed chicken than we had biscuits so we served it over rice the second time.
For dessert at the same meal I served vanilla ice cream with hot fudge cake (also made in a Crock-Pot). That recipe is from Taste of Home.
You wouldn't think Italian salad dressing mix would be a key ingredient in this but it's not tart like you'd expect. Shelley strains the broth in the Crock-Pot before she returns the chicken to the crock with the soup and cream cheese. I didn't and the flecks of seasoning weren't too noticeable.
CREAMED CHICKEN OVER BISCUITS
3 boneless skinless chicken breasts
1 cup chicken broth
1 package Good Seasons Italian Dressing Mix
1 can cream of chicken soup (10 3/4-ounce size)
8 ounces reduced fat cream cheese, softened
Place chicken in Crock-Pot. In a small mixing bowl, combine chicken broth and Italian dressing mix (I did this in the measuring cup); pour over chicken. Cook chicken until done. (Mine was frozen and took about four hours.)
Take chicken out of Crock-Pot; cut into bite-size pieces.
Add soup and cream cheese to the broth. (Cut up the cream cheese so it will blend faster.) Whisk together until smooth. Put chicken back in Crock-Pot. Heat through (about 30 minutes.
Serve over egg noodles, rice, spaghetti or biscuits.
HOT FUDGE CAKE
1 3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2 percent milk
2 tablespoons butter, melted
1/2 teaspoon Spice Islands® pure vanilla extract
1 1/2 cups semisweet chocolate chips
1 3/4 cups boiling water
Vanilla ice cream
In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-quart slow cooker coated with cooking spray. Sprinkle with chocolate chips. (My small slow cooker is 2 quarts so I allowed a little extra baking time, about 30 minutes, but you could check it at the 4-hour mark so it doesn't over-bake.)
In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4 1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream. Yield: 8 servings.