Cheesy Chicken, Bacon & Tater Tot Crock Pot Bake

This is awesome! So good and easy to prepare. A simple throw-together dish that is great for a Sunday after-church meal.

The chicken breasts come out super moist and juicy, and the potatoes hold up well and add a surprising amount of flavor.

A huge hit with the entire family!

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Cheesy Chicken, Bacon & Tater Tot Crock Pot Bake

Ingredients

1 (32 ounce) bag tater tots
0.5 (3 ounce) jar bacon bits (I used Hormel brand)
5 boneless skinless chicken breasts
1 1⁄2 cups grated colby cheese
1 1⁄2 cups grated monterey jack pepper cheese
3⁄4 cup milk
salt and pepper

Directions

Grease the bottom of the crock pot.

Layer 1/2 the tater tots on the bottom of the pot. Sprinkle with 1/4 of the jar of bacon bits.

Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots. Top cheese with the chicken breasts. Sprinkle chicken with salt and pepper to taste. Top chicken with another 1/3 of cheese. Sprinkle with another 1/4 of the jar of bacon bits.

Add remainder of the tater tots. Top with final 1/3 of the cheese. Pour milk over the top.

Set crock pot to high and cook 3-4 hours.

Enjoy!

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Crock-Pot Broccoli Cheese Soup

This is a great soup to throw in the Crock-Pot on a busy day and come back later to a warm, cheesy soup. The Velveeta thickens the soup just right.

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Recipe based on one by Chef Buggsy Mate
Photo by Delicious as it Looks

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Paula Deen Crock Pot Macaroni and Cheese

I was looking for a really creamy macaroni and cheese recipe and this Paula Deen Crock Pot Macaroni and Cheese is it! Just one pot.

I saw Paula make this recipe on her Food Network program.

There is absolutely no need for dirtying a second pot!

I boiled the noodles for about five minutes, then just mixed everything cold in the Crock Pot and heated it.

Amazing—gooey, stringy, creamy perfection.

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Paula Deen Crock Pot Macaroni and Cheese
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Paula Deen Crock Pot Macaroni and Cheese
Prep Time
20 mins
Cook Time
2 hrs 35 mins
Total Time
2 hrs 55 mins
 

Paula hits the ball out of the park with this mac and cheese!

Course: Side Dish
Cuisine: American
Keyword: Paula Deen Crock Pot Macaroni and Cheese
Servings: 6
Calories: 375 kcal
Ingredients
  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter
  • 2 1/2 cups grated sharp cheddar cheese
  • 3 eggs
  • 1/2 cup sour cream
  • 1 10 3/4 oz can condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper
Instructions
  1. Boil the macaroni in water for six minutes. Drain.
  2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
  3. In slow cooker, combine cheese mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
  4. Cook on low for 2 1/2 hours, stirring occasionally.

Enjoy!

Up Next:

Easy Stove Top Macaroni Cheese

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Recipe based on one by GiddyUpGo
Photo by thecookierookie

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Baked Tilapia Parmesan – Easy and Delicious

This Baked Tilapia Parmesan gets its delightful taste from the freshly grated Parmesan. Baking gives it a lightly browned finish and makes it oh so good.

 

There’s a lovely blend of flavors in the topping, lots of layers to it (sour, salty, a tiny bit spicy, a little bit herby, and cheesy).

The fish is beautiful when it comes out of the oven and tastes even better than it looks.

Definitely a recipe to add to your recipe rotation!

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Baked Tilapia Parmesan
Print
Baked Tilapia Parmesan
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Baked Tilapia Parmesan is not only delicious but it's also healthier than fried.

Course: Main Course
Cuisine: American
Keyword: Baked Tilapia Parmesan
Servings: 4
Calories: 295 kcal
Ingredients
  • 2 lbs tilapia fillets
  • 2 tablespoons lemon juice
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons butter room temperature
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely chopped green onions
  • 1/4 teaspoon seasoning salt I like Old Bay seasoning here
  • 1/2 teaspoon dried basil
  • black pepper
  • 1 dash hot pepper sauce
Instructions
  1. Preheat oven to 350 degrees.
  2. In a buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in a single layer. Do not stack fillets. Brush top with juice.
  3. In a bowl combine cheese, butter, mayonnaise, onions, and seasonings. Mix well with a fork.
  4. Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
  5. Spread with cheese mixture and bake until golden brown, about 5 minutes.
  6. Baking time will depend on the thickness of the fish you use. Watch fish closely so that it does not overcook.
Recipe Notes

Note: This fish can also be made in a broiler. Broil 3 to 4 minutes or until almost done. Add cheese and broil another 2 to 3 minutes or until browned.

 

Enjoy!

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Crab Cakes – Great Appetizer or Entree

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Recipe based on one by Crabbycakes
Photo by Diana Johnson

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Crockpot Broccoli Cheese Soup

This Crockpot Broccoli Cheese Soup is a great soup to throw in the Crockpot on a busy day and come back later to a bowl of warm, cheesy soup.

The Velveeta thickens the soup just right.

Making the soup couldn’t be easier. Sauteeing the onion and peppers is the only active part of the recipe.

Once that is done just dump everything in the crockpot and four hours later you have crockpot broccoli cheese soup!

This is awesome. Especially since it’s so easy to make… Turn off the crock about 30 minutes before serving, and it thickens up really nice.

The addition of a teaspoon of Tabasco with minced jalapeno instead of green pepper adds some zip!

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Crockpot Broccoli Cheese Soup
Print
Crockpot Broccoli Cheese Soup
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 

It's really nice to come home to this Crockpot Broccoli Cheese Soup.

Course: Main Course
Cuisine: American
Keyword: Crockpot Broccoli Cheese Soup
Servings: 6
Calories: 295 kcal
Ingredients
  • 1/2 cup green pepper chopped
  • 1/2 cup onion chopped
  • 2 tablespoons butter
  • 1 10 ounce can cream of chicken soup
  • 1 1/2 cups milk
  • 1 lb Velveeta cheese cubed
  • 1 10 ounce package frozen chopped broccoli
Instructions
  1. Sauté onion and green pepper in butter.
  2. Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

 

Enjoy!

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Cheesy Ham Potato Soup

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Recipe based on one by senseicheryl
Photo by Andi of Longmeadow Farm

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Copycat Wendy’s Frosty

Tastes just like a Wendy’s Frosty to me! It’s easy, fun to make, and makes a lot. I love that it uses only three easy-to-come-by ingredients.

The flavor and texture is right on the mark for Wendy’s Frosty! If I’m guessing right you’ll just love this recipe and will be having often!

Perfect!

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Wendy’s Frosty

Ingredients

16 ounces Cool Whip
1 (14 ounce) can sweetened condensed milk
1 gallon chocolate milk

Directions

Pour condensed milk and Cool Whip in an ice cream freezer.

Fill to”fill line” with chocolate milk.

Stir all ingredients, then turn on machine and let it freeze!

Enjoy!

Skillet Baked Chocolate Chip Cookies

Gracious sakes alive! I am still grinning after having a slice of this delicious cookie with Vanilla ice cream. To me it’s the ultimate! This cookie comes out soft and is great cut like a pie and served with ice…

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Recipe based on one by Becky Austin
Photo by Dine & Dish

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Fruit Salad With Pudding – A Delicious Secret Sauce!

I get compliments on this Fruit Salad With Pudding wherever I take it. It’s super easy to make and a great dish to bring to a potluck or family party.

 

Kids love it too.

Everyone asks “what’s in the sauce”? The secret ingredient is the vanilla pudding mix.

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Fruit Salad With Pudding
Print
Fruit Salad With Pudding
Prep Time
15 mins
Cook Time
0 mins
Chill
1 hr
Total Time
1 hr 15 mins
 

This Fruit Salad With Pudding is delicious. It's the sauce!

Course: Salad
Cuisine: American
Keyword: Fruit Salad With Pudding
Servings: 6
Calories: 225 kcal
Ingredients
  • 1 29 oz can peach slices, undrained
  • 1 20 oz can pineapple chunks, undrained
  • 1 3 1/8 oz box dry vanilla instant pudding mix
  • 1 lb strawberry stemmed and quartered
  • 1 banana sliced
  • 1/2 pint blueberries
  • 1 bunch grapes I use the red ones
  • 1 -2 tablespoon sugar optional
Instructions
  1. In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved.
  2. Stir in strawberries, banana, blueberries, grapes, and sugar if desired.
  3. Chill.

 

Enjoy!

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Three-Bean Salad

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Recipe based on one by Laura O.
Photo by May I Have That Recipe

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Empress Chicken Recipe – Easy and Delicious

A little sweet, a little sour, this Empress Chicken recipe is an easy and delicious Chinese-American stir fry that only takes 20 minutes to make!

 

It was my favorite thing to order at the local Chinese restaurant. They switched over to “fast food” Chinese, and this dish got lost in the translation until this recipe!

The sauce worked perfectly for me — I used just three peppers. There was a hint of heat, but not too much. A perfect treat for my weekend meal.

This recipe is very close to my beloved dish! Great over rice.

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Empress Chicken Recipe
Print
Empress Chicken Recipe
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

This Empress Chicken Recipe is so easy to make and really, really good.

Course: Main Course
Cuisine: Chinese
Keyword: Empress Chicken Recipe
Servings: 6
Calories: 385 kcal
Ingredients
  • 1 1/2 cups chicken broth
  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1/3 cup soy sauce
  • 1/2 cup white vinegar
  • 3 -4 garlic cloves minced
  • 1 1/2 teaspoons fresh ginger chopped
  • 3 lbs boneless skinless chicken breasts cubed
  • 1/4 cup dark soy sauce tamari
  • 1 large egg beaten
  • 1/2 cup cornstarch
  • 2 cups green onions minced (one bunch)
  • 8 small hot peppers diced (I used jalapenos)
Instructions
  1. Combine the first 7 ingredients in a jar and shake vigorously. Store in the fridge until ready.
  2. Mix chicken with 1/4 cup dark soy sauce. Stir in egg. Add cornstarch and mix chicken until coated.
  3. Deep fry in hot oil until golden brown. Drain on paper towels.
  4. Place a small amount of oil in wok and heat to very hot. Add onions and peppers and stir fry 30 seconds. Stir in sauce mixture (shake again first). Cook until thick. If it gets too thick, add some water until desired consistency.
  5. Add chicken and cook until hot and bubbly.
  6. Serve over hot rice.

 

Enjoy!

Up Next:

Chicken Dinner Pot Pie


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Cheesy Ham Potato Soup

This Cheesy Ham Potato Soup is comfort soup at its finest! I have used the same potato soup recipe for years but now I have a NEW one! I usually make this to use up leftover ham.

Cheesy Ham Potato Soup

This soup is delicious.

It’s also easy to adapt with other ingredients. I have added garlic sometimes. It came out fantastic.

If you’ve never made potato soup from scratch before try this recipe and you will make it again and again.

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Print
Cheesy Ham Potato Soup
Ingredients
  • 3 1/2 cups potatoes peeled and diced (I keep mine with the peel)
  • 1/3 cup celery diced
  • 1/3 cup onion finely chopped
  • 1 cup chopped carrot
  • 1 -2 cup ham diced and cooked
  • 3 1/4 cups chicken broth or 3 1⁄4 cups ham stock
  • 2 tablespoons chicken bouillon granules omit if using chicken broth
  • salt to taste
  • 1 teaspoon pepper
  • 5 tablespoons butter
  • 5 tablespoons flour
  • 2 cups milk
  • 2 cups cheddar cheese shredded
Instructions
  1. Combine potatoes, celery, onion, ham, and water/broth in stockpot and bring to boil. Cook over medium heat until potatoes are tender.
  2. Stir in the chicken bouillon, salt (if using), and pepper.
  3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook stirring constantly until thick. Slowly stir in milk as not to allow lumps to form and all milk is added. Turn up to medium heat. Continue to stir until thick (4-5 minutes).
  4. Add in the cheese and stir until melted.
  5. Stir the cheese mixture into the stockpot and cook until heated through. (I also will break up some of the potatoes for thickness. It gets thicker as it cools and next day).

Enjoy this Cheesy Ham Potato Soup!

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Split Pea Soup With Ham And Potatoes

Recipe based on one by SweetsLady
Photo by Annacia

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Baked Balsamic Chicken – Definitely A Keeper

This Baked Balsamic Chicken smells wonderful when it’s baking and tastes even better when it’s ready! The vinegar actually sweetens (if that makes sense).

 

And did I mention the smell while it’s baking?

Just imagine perfection in your oven. Better yet, it does all this without packing in a lot of extra calories!

Very easy and everyone loves it so it’s definitely a keeper. I will make this again and again.

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Baked Balsamic Chicken
Print
Baked Balsamic Chicken
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Baked Balsamic Chicken is very easy and everyone loves it so it’s definitely a keeper.

Course: Main Course
Cuisine: American
Keyword: Baked Balsamic Chicken
Servings: 4
Calories: 225 kcal
Ingredients
  • 4 chicken breast halves bone in
  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
Instructions
  1. Preheat oven 400 degrees.
  2. Arrange the chicken bone side down in a 9-by-13 inch glass or ceramic baking dish. Pour the vinegar over them and sprinkle evenly with the oil, oregano, salt and pepper.
  3. Bake the chicken 20 minutes basting with the vinegar juices. Bake 20 minutes more without basting (depending the size of breast) or until juices run clear.
Recipe Notes

Serve chicken with juices spooned over them.

Enjoy Baked Balsamic Chicken!

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Olive Mozzarella Chicken Bake

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Recipe based on one by Barb G.
Photo by SkinnyMinnie

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Easiest Chicken Dinner Ever – So Easy!

Very simple and fast and everybody loves it. This Easiest Chicken Dinner Ever is just dump and cook! Prep time is less than 5 minutes.

 

Plus there’s only one pan to clean!

You need to use Rotel which is tomatoes and green chilis. If serving to kiddies get the mild Rotel. If you just use regular canned tomatoes it will be bland.

You really need to use the tenders NOT chicken breasts for it to be the best. You could also add some onion but I omit because the less prep the better.

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Easiest Chicken Dinner Ever
Print
Easiest Chicken Dinner Ever
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Easy prep and quick cooking time makes this the perfect weeknight dinner.

Course: Main Course
Cuisine: American
Keyword: Easiest Chicken Dinner Ever
Servings: 4
Calories: 345 kcal
Ingredients
  • 1 lb chicken tenders raw
  • 1 16 ounce can chicken broth
  • 1 10 ounce can Rotel tomatoes
  • 1 cup white rice uncooked
  • 1 cup shredded cheddar cheese
  • garlic powder
  • salt & pepper
Instructions

  1. Using a large, deep skillet with a cover pour a can of chicken broth and can of Rotel into the skillet. Stir in the cup of rice.

  2. Lay chicken tenders on top of rice and sprinkle with garlic, salt, and pepper. Go easy on the pepper if you don't like it too hot because the Rotel has a little kick to it.

  3. Cover and cook over medium-high heat for 20 minutes or until chicken is opaque.

  4. Remove from heat and sprinkle with the cheese. Stir lightly until cheese melts slightly.

Recipe Notes

Serve with a nice salad.

 

Enjoy!

Up Next: 

Insanely Tasty And Delicious Crock Pot Garlic Chicken

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Recipe based on one by mrsmwp
Photo by anniesnomsblog

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