Crockpot Chicken Curry with Sweet Potatoes & Coconut Rice

If you like curry, you'll probably like this!

Crunchy Chicken a la Darby

3 boneless skinless chicken breasts, cooked and shredded/chopped
Coarse garlic salt and black pepper
1 1/2 cans low fat or healthy choice cream of chicken soup
1/2 of an 8oz container of fat free sour cream
3/4 cup cooked rice
40 Ritz crackers
1/2 t garlic powder
1/4c melted butter or margarine

Bake the chicken breasts for 35 min at 350 degrees, after sprinkling both sides with coarse garlic salt and cracked black pepper. Make the rice on the stove per box directions.

Shred the chicken and combine it with all other ingredients except the last 3. Pour into an 8x8 dish. Crush the crackers, sprinkle with the garlic powder and mix in the melted butter. Pour that on top of the chicken mixture. Baked at 350 for 30 minutes.

Southern Living Chicken Cobbler Casserole

Edited to add: this was DELICIOUS!!! Up there with the SL Chicken Spinach Pasta bake;) Served over Angel Hair. It was like a Chicken Stroganoff-like dish. The topping was scrumptious-feel free to add more on top! I added my notes below...

Chicken Cobbler Casserole

Prep: 10 min., Cook: 25 min., Bake: 15 min.

6 tablespoons melted butter, divided

4 cups cubed sourdough rolls

1/3 cup grated Parmesan cheese

2 tablespoons chopped fresh parsley (I used 1 1/2 tsp. dried)

2 medium-size sweet onions, sliced (I used one small)

1 (8-ounce) package sliced fresh mushrooms

1 cup white wine or buttermilk (I did the 1 cup of wine, but it was too wine-y even after cooking down. I added in 1/2 cup sour cream to temper it a bit-YUM)

1 (10 3/4-ounce) can cream of mushroom soup

1/2 cup drained and chopped jarred roasted red bell peppers (I used 1 can drained, diced tomatoes)

2 1/2 cups shredded cooked chicken

Garlic Powder, Salt & Pepper to taste

Toss 4 tablespoons melted butter with next 3 ingredients; set aside. Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 10-15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes. Stir in wine/milk and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Season & adjust sauce to taste. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture. Bake at 400° for 15 minutes or until golden brown.

Yield: Makes 4 servings Southern Living, JANUARY 2006

**Kristine, my saucy-lovin friend, you may want to increase the sauce ingredients a bit. It coated everything nicely, but there wasn't much extra...

Sesame Chicken

It's not gourmet, but it is very fast and easy and so yummy

Sesame Chicken Recipe #44321
This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. I usually double the sauce to make it especially decadent.
by Jenny White
6 servings
21 min 5 min prep

6 boneless skinless chicken breasts
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
1 tablespoon cornstarch
1 teaspoon ground ginger
1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds

Cut chicken breast into 1 inch strips.
Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
Cook chicken strips for about 6 minutes until no longer pink.
Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
Whisk until no corn starch lumps appear.
Pour sauce mixture into skillet with chicken.
Cook until sauce thickens slightly.
You can add more water if sauce is too thick.
Sprinkle with sesame seeds.
Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.

Honey Hoisin Chicken (slow cooker)

• 4 boneless skinless chicken breasts
• 3 T hoisin sauce
• 3 T honey
• 3 T soy sauce
• 2 T dry white wine
• 1 T grated ginger (I used 1 t dried)
• 1 t pepper (this is VERY peppery - i use about half)

Mix sauce ingredients and pour over chicken in the slow cooker. Cook on low for 6-8 hours, turning chicken halfway through so it all gets covered in sauce. Just before serving, slice chicken diagonally into strips. Serve over steamed or stir-fried veggies and rice, topped with toasted sesame seeds or chow mein noodles.

Cheeze-it Chicken

Ok, so there's absolutely nothing healthy about it, but if you need a quick, tasty casserole, this might just fit the bill...

• 8 skinless boneless chicken breasts
• sour cream (about 1 1/2 cups, but maybe more)
• cheeze-it crackers (about half a package, maybe more)
• 3/4 cup melted butter

1. Grease an 9x13" baking pan.
2. Lay the chicken in the pan.
3. Spread a thick layer of sour cream over the chicken.
4. Crush the cheeze-it crackers and sprinkle over the sour cream.
5. Drizzle with melted butter.
6. Bake for 1 hour at 350 degrees.

Chicken 'n Spinach Pasta Bake (Southern Living)

• 8 ounces uncooked rigatoni
  
• 1 tablespoon olive oil
  
• 1 cup finely chopped onion (about 1 medium)
  
• 1 (10-oz.) package frozen chopped spinach, thawed
  
• 3 cups cubed cooked chicken breasts
  
• 1 (14.5-oz.) can Italian-style diced tomatoes
  
• 1 (8-oz.) container chive-and-onion cream cheese
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon pepper
  
• 1 1/2 cups (6 oz.) shredded mozzarella cheese
  

Preparation

1. Prepare rigatoni according to package directions.

2. Meanwhile, spread oil on bottom of an 11- x 7-inch baking dish; add onion in a single layer.

3. Bake at 375° for 15 minutes or just until tender. Transfer onion to a large bowl, and set aside.

4. Drain chopped spinach well, pressing between layers of paper towels.

5. Stir rigatoni, spinach, chicken, and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.

6. Bake, covered, at 375° for 30 minutes; uncover and bake 15 more minutes or until bubbly.

Sausage 'n' Spinach Pasta Bake: Substitute 3 cups cooked, crumbled hot Italian sausage for 3 cups cubed cooked chicken breasts. Reduce salt to 1/4 tsp., and omit 1/2 tsp. pepper. Proceed with recipe as directed.

from MyRecipes.com

Makes 4 to 6 servings