easy chicken cordon blue!

I originally got this recipe out of a crock pot/ slow cooker recipe book. I've tweaked it a bit and made it my own. I've made it a really fast and easy recipe, but you can also keep it in it's original form if you need to make a delicious formal looking meal.

super easy chicken cordon blue!

2 cans cream of chicken
2 cups of milk (if you need to add to teh recipe, the ratio is 1 can to 1 cup of milk )
boneless chicken breasts (I use about 2 pounds)
1 pkg sliced ham (anywhere from half a pound to 1 pound)
swiss cheese (I usually use about 8 slices.. but it depends on how much you like swiss, and how you want to make it)

method one
mix 1 can of soup and 1 cup of milk, throw in the bottom of a crock pot. add chicken (I usually use cut up pieces of breast, but you can use whole breasts as well). shred ham and add on top. mix second can of soup and milk, throw on top. cook on low for 8 hours or high for 4 hours.. about 15 minutes before you serve add swiss cheese. I usually tear some up and mix in, and then top the crock pot with the rest.

method 2

basically the same as above, except cook for 45 minutes to an hour in a 350 degree oven.

method 3

pound chicken breasts flat, add a ham and cheese, roll up, use toothpicks to hold in place. put in crock pot. add soup and milk mixture to top. this is how the recipe was originally created.. but it was too dang much work for me. If I had important company, I'd go this route.. but for just the family.. pfft!

I make sure I have extra soup/milk mixture than is really needed to cover the chicken because it makes a wonderful gravy on mashed taters. (nothing needed, just scoop out of the crock pot and pour over taters.. it's cheesy goodness!)

another good sounding recipe!

FRom a betty crocker cook book :)


Prep time 10 minutes/Start to finish 25 minutes/4 servings at 1.65 a serving



4 boneless skinless chicken breasts

2 Tbls balsamic vinaigrette dressing

1 tsp italian seasonings (basil, oregano, parsley)

1/4 tsp pepper

1 large plum (Roma) tomato (cut into 8 slices)

1/4 cup crumbled feta cheese (or 1 oz.)



1. Set oven to broil. Brush both sides of chicken breast with dressing. Sprinkle both sides with Italian season and pepper. Place on rack in broiler pan.



2. Broil with tops 4 inches from heat about 10 minutes. turning once. until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

ahh school pizza

I've been traveling down memory lane a lot lately thanks to a new FB group formed by a fellow student of the same school. Had you asked me what I thought of school before this group, I would have told you I hated just about every second of it. But, I've been reliving a lot of happy memories, and realized I didn't actually hate most of it, just the parts that were bad made it seem like I hated it.

One of the memories that got brought up was the pizza on bread that we used to have in elementary school. It was the greatest pizza ever...at least that's how I remember it. :) Apparently I'm not alone in this, because everyone and their brother has been begging for the recipe, and someone actually had it! Woo Hoo! So, it is my pleasure to bring to you, the famous recipe from my high school!

School Pizza Bread


10 servings 20 Servings

3/8 lb Hamburger 3/4 lb Hamburger
1/2 lb Mozzarella Cheese 1 lb Mozzarella Cheese
1 oz Pepperoni 1/8 lb Pepperoni
1 oz Summer Sausage 1/8 lb Summer Sausage
1/2 cup Tomato Paste 1 cup Tomato Paste



Break hamburg into small pieces and brown. Grind Summer Sausage, pepperoni, and cheese, separately. Add Summer Sausage and pepperoni to hamburg. Cook 15 mins. or longer. Drain fat. Add shredded cheese. Either brush slices of bread with tomato paste or add tomato paste and top with desired amount of pizza topping, or add tomato paste right into pizza mixture. (They both turn out the same. ) Spread pizza mixture onto bread slices. Toast in over and serve open faced. Cook for about 10-12 minutes @ 400 deg.

a side note.. with the bread of today, it works better if you slightly brown the toast a little bit first.