Creamy Italian Chicken, Easy Ranch Caesar, Garlic Bread and 4-Minute Brownie Pie

Creamy Italian Chicken, Easy Ranch Caesar and Garlic Bread

Like all of Roan's other recipes we've tried, we loved the Creamy Italian Chicken! I like that we have the directions for cooking it in a crock pot, and it worked really well using the directions I gave for making it with pre-cooked, chopped chicken from the freezer. I love options, and both of these are real time savers! For more great Crock Pot recipes, visit Debbie at:


This made a large dish full!! We all had a nice serving. I made a plate for Dude, Aunt Jean, and for Larry's lunch tomorrow. There's still enough for the mine and the kids' lunch tomorrow, too!!

The salad was a hit, also. We're all big fans of ranch dressing. I made ours with 3/4 cup light mayo and 1/4 cup real. I used skim milk. It made about three cups of dressing. I placed one cup in a little plastic measuring pitcher I got last week at Wal-mart for $1.50. It worked really well with the vinaigrette dressing from last week. I put the other two cups of dressing in a pint canning jar with a plastic lid from a mayo jar. I used a piece of Scotch tape to make a label on the lid. When the dressing is gone, I'll remove the tape and have the lid for the next use.

I also threw together a 4-Minute Brownie Pie. It's quick and uses ingredients we all usually have on hand.

Here's a re-post of tonight's recipes along with the recipe for 4 Minute Brownie Pie.

Monday - Creamy Italian Chicken, Easy Ranch Caesar and Garlic Bread

Creamy Italian Chicken

This recipe was inspired by one I found on my friend Roan’s blog, Joyful Always. Roan gives the instructions for using the crock pot for this recipe. I’ve added notes on how I will prepare this, using my pre-cooked, shredded chicken from the freezer.

4-6 frozen chicken breasts
1 package dry Italian salad dressing mix
1 can chicken broth
8 oz. cream cheese, cubed
12-16 oz. pasta (I use angel hair because it cooks quickly. ~ Roan)

Place chicken in crock pot* and sprinkle dry mix on top. Add the can of broth and cook on high for 4 hours.
Add the cubed cream cheese, shred the chicken a little with two forks or some scissors, and stir well. Continue to cook for 30 minutes or until cream cheese is melted. Stir. While the cream cheese is melting, cook the pasta. You can either spoon the chicken and sauce on each plate of pasta, or mix the whole thing together in a big bowl (or the pot you cooked the pasta in). Enjoy!

*Since my chicken is already cooked, I will put my packet of frozen shredded chicken in a sauce pan, sprinkle it with seasoning packet and add broth. I will allow this to come to a boil. I will reduce the temp and allow this to simmer a bit. I will then add cubed cream cheese and allow it to melt and serve mixture over pasta.

Salad Dressing for Easy Ranch Caesar Salad

Easy Ranch Caesar Salad

Mix well:

1 pint Hellmann's Mayonnaise
1 package dry Hidden Valley Ranch Dressing
2/3 cup Parmesan cheese
1 cup milk*
Fresh ground pepper, to taste
a bit of anchovy paste, optional

If possible, refrigerate dressing for an hour or so before using.

Shred 1 head of lettuce into bite-sized pieces. Sprinkle with crushed croutons. Pour on dressing. Toss salad and serve immediately.

*If you like a thinner dressing, add a bit more milk.

4- Minute Brownie Pie

4-Minute Brownie Pie

This is good served with ice cream. It would be great with chocolate syrup and additional nuts on the ice cream, too. We just didn't need the calories.

2 eggs
1 cup sugar
1/2 cup butter, softened
1/2 cup flour
4 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup chopped pecans

Preheat oven to 325 degrees F. Grease 8-inch pie pan.

Place eggs, sugar, butter, flour, cocoa, vanilla, and salt in small mixer bow.
Beat 4 minutes. Stir in nuts and pour into pan.
Bake for 30 minutes, or until done.

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