Recipe Talk

Crock Pot Cheesy Chicken & Ham (So Good!!!)

Found in the 1961 edition of the Woman's World Cook Book

This creamy crock pot meal is comfort food at its best! It reminds me of chicken cordon bleu, without the fuss!

by truebrit

6-8 servings

1/2 day 10 min prep

6 boneless skinless chicken breasts

3/4 cup butter or margarine

1 teaspoon italian seasoning

1/8 teaspoon white pepper

1 (8 ounce) package cream cheese

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

8 ounces fully cooked diced ham (1 cup)
cooked rice or pasta

Dice chicken, and place in crock pot.

Cut butter into pieces, and distribute evenly over chicken.

Sprinkle Italian seasoning and white pepper over top, and place lid on crock pot.

Cook on low for 7-8 hours.

At end of cooking time, cut up the cream cheese, and drop into crock pot, together with the diced ham and chicken soup.

Stir, then replace lid.

Cook on high until cheese is melted.

Serve hot over rice or pasta.

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Nutrition Facts

Calculated for 1 serving (272g)
Recipe makes 6 servings
The following items or measurements are not included below:
1 teaspoon italian seasoning


Calories 609
Calories from Fat 435 (71%)
Amount Per Serving %DV
Total Fat 48.4g 74%
Saturated Fat 26.8g 133%
Polyunsat. Fat 3.1g
Monounsat. Fat 14.7g
Trans Fat 0.0g
Cholesterol 201mg 67%
Sodium 1155mg 48%
Potassium 495mg 14%
Total Carbohydrate 5.4g 1%
Dietary Fiber 0.0g 0%
Sugars 0.4g
Protein 37.7g 75%
Vitamin A 1335mcg 26%
Vitamin B6 0.8mg 38%
Vitamin B12 1.0mcg 16%
Vitamin C 1mg 2%
Vitamin E 1mcg 3%
Calcium 61mg 6%
Magnesium 44mg 11%
Iron 2mg 11%

Do you by chance have the recipe from the Great American Recipe Collection called New Fangled Chili. Some of the ingredients in it include cinnamon, zucchini squash,and raisens. I've lost my recipe and would greatly appreciate it. Thanks so much

contributed by beata maine

Chili ( From Great American Recipes)

New-Fangled Chili
For 4 servings you will need:

2 cups diced zucchini

1/2 lb. ground beef

1/2 cup chopped green pepper

1/2 cup chopped onion

1 jar (8oz.) mild tomato salsa

1/4 cup red wine

1/2 cup dark raisins

1 Tbsp. tomato paste

1/2 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. ground allspice

1 can (15 oz.) red kidney beans, drained

sour cream, sliced green onion, grated cheddar cheese

Preparation:

1. place zucchini, beef, green pepper and onion in a 2-quart saucepan

2. saute over medium heat 7 to 10 minutes, stirring occasionally until vegetables are tender crisp.

3. Stir is salsa, wine, raisins, tomato paste, salt, cinnamon and allspice.

4. Cover and simmer 10 minutes, stirring occasionally.

5. Stir in beans. Continue cooking 5 minutes or until heated thru.

6. Serve in bowls topped with grated Cheddar cheese, sour cream and green onion, as a filling for tacos or inside a flour tortilla topped with melted cheese.

Women's World Roasted Corn Chowder with Cilantro

1-2 tablespoons olive oil

1 teaspoon cumin

1/2 teaspoon curry powder or paste, mild or hot
chipotle powder or chile powder, to taste

5 cloves fresh garlic, chopped

1 smallish sweet onion, diced

3 ears of corn, roasted, kernels removed

1 large sweet potato, peeled, diced

1 14-oz can fire roasted tomatoes, diced

1 tomatillo, chopped

2 medium ripe red tomatoes, seeded, chopped [or 4 plum tomatoes]

4 oz. chopped roasted green chiles [mild or hot]

1 quart chicken broth - or vegetable broth for vegan

1 14-oz can coconut milk [or half milk/half cream]

2 cups cooked chicken pieces - diced or hand torn [or beans/chick peas, to keep it vegan]

sea salt and ground pepper, to taste

pinch of brown sugar

3 tablespoons fresh chopped cilantro

fresh lime juice from 1 to 2 limes

Heat the olive oil in a large soup pot over medium heat and stir in the cumin, curry and chipotle; cook for one minute to infuse the oil with spice. Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned tomatoes, tomatillo, fresh tomatoes, green chiles and stir for a minute. Add in the broth. Cover and bring to a high simmer. Lower the heat and simmer gently, covered, until the potatoes are tender, about twenty minutes or so. Add the coconut milk and cooked chicken. Stir and season with sea salt and ground pepper; and add a pinch of brown sugar, to taste. Heat through gently [please don't boil it].

Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. [The lime juice brightens the taste and accents the spice.]

Garnish with a lime wedge and pass out the spoons. Slurp!

Serves 6-8.

Cook's Notes:: Options:

To make this a vegetarian/vegan chowder, switch out the chicken broth for veggie broth and leave out the chicken. For protein, add a 16-oz. can of rinsed chick peas, pinto beans, kidney or white beans.
You may add a good splash of cream to this recipe near the end if you like a creamy dairy chowder.
Serve with warm corn tortillas or corn muffins.
We had wedges of mozzarella bread - made with Kinnickinnick pizza crusts baked ahead of time, plain, then cooled. I brushed the baked crusts with olive oil and added thin slices of marinated mozzarella, and baked them again just until the cheese melted. Cut into wedges, this makes a yummy cheesy flat bread for soup.
This soup was even better the next day.
This chowder works well cooked in a Crock Pot.

WOMANS WORLD MAGAZINE

Pot Pie Things

Filling

5 leg/thigh chicken quarters

4 carrots sliced

4 ribs celery/w leaves sliced

3 large potatoes peeled & diced

1 cup english peas

2 tbs salt

2 tbs pepper

1 tbs sage

1 tbs tabasco

Roux

1 stick butter

3/4 cup flour

milk (3 cups?)

Pastry

3 cups flour

1 cup lard

1 tsp salt

5-7 Tbs cold water

Boil the chicken and remove to strainer (reserve stock) skin, debone and cube.

To the chicken stock add the carrots, celery and potatoes. Simmer until tender before adding the peas. Drain all but 3-5 cups of the stock from the pot and set aside.

In a separate (large) pot make the roux. (Melt the butter over medium high heat, then add the flour. Stir until it's all bubbly) Add the milk and continue stirring until thick. Don't let it burn!

Pour the chicken/veggie mixure into the roux and stir together. Add salt, pepper, sage and tabasco (to your taste).

-------------

Pastry.. roll out your fave (I just do a simple one like above and dont hear any complaints) and line the bottom of a single casserole or many individual serving dishes. Blind bake at around 300d for about 10 mins (makes for a flakey bottom crust).

Remove the casserole(s) and fill with the pot pie mixture. Top with the remaining rolled out pastry, pierce with knife and toss it into the oven. Bake at around 300-350 until the pastry is nicely browned. Everything is already cooked so all your doing is making an appetizing crust. :)

Well, it sounds long and involved I guess but it's really not..