Creamy Bacon Chicken & Rice

Hey y'all!  I hope you're ready for another delicious dinner, super quick prep, then put it in the crock pot for five hours and bam! dinner is done!  I hope you enjoy this as much as my family does. 

Ingredients

1 Package of Thin Sliced Bacon
1 Package of Boneless Skinless Chicken Breast (about a pound)
1 Can of Cream of Mushroom Soup (roasted garlic kind)
1 Can of Cream of Chicken Soup
1 8oz Container of Sour Cream
1/2 Cup of All-Purpose Flour
1 Small Onion Chopped
Salt & Pepper to Taste
1 Small can of Mushrooms
Rice or Pasta of your choice

(keep in mind if you are not a fan of Mushrooms & Onions you can leave them out, or substitute them with other veggies of your choice.)

Lets get cooking!!!

 First mix in a separate bowl the cream of chicken soup, cream of mushroom soup, the flour, & the sour cream, salt & pepper to taste. The sauce will be really thick, you might think you need a mixer but a good sturdy whisk will do the job!  Next fold in the onions and mushrooms to the sauce mixture.  Set the bowl of the sauce aside and we'll now work on the chicken & bacon.  (I personally do not salt anything when using and Campbell's Soups, because I find them to be really salty already)

First cut your chicken into thin strips, cut them as long as the breast is long wise, then about one half to one inch wide. The thickness is entirely up to you, this just happens to be how I cut it. 

Next we're going to wrap each strip of chicken with a piece of bacon.

After you've wrapped each piece of chicken with a slice of bacon place them neatly in the bottom of your crock pot. All of mine fit in the bottom without having to double any layers.

Next you'll pour your sauce mixture over the top of your chicken bacon wraps. After you've got it all poured over the chicken, get out a rubber scrapper and push the chicken away from the sides a little so you can get some of the sauce all around the chicken.

Place your lid on  your crock pot and set it to high for one hour, then turn the crock pot down to low for three hours, check your chicken temperature at that time. Your chicken's internal temperature should be between 160 and 170 degrees. Now if you have an older crock pot you may have to cook your chicken for five hours or more.

Honey said he thinks he'd like the bacon precooked, so you can try it that way also, it was wonderful!

Lastly you'll want to make up your rice or pasta at this time. I think this chicken goes great over Jasmine rice or Egg Noodles. Eat up and Enjoy!!!

Crawfish Etouffee

Hey y'all! I know it's been a while since my last entry, so I thought I'd share with you a family favorite of mine we made for dinner tonight.  

Never fear, Jess is here with an easy Etoufee!  Crawfish Etouffee can be made many different ways, this way is super simple I promise, give it a try you won't be sorry!!!  So follow me to a 30 minute Cajun getaway of deliciousness! 

Ingredients

2 Sticks of Unsalted Butter cubed

1 Medium Vidalia Onion diced (you can use any onion, I prefer this one with my Etouffee)

1 Green Bell Pepper diced

1 Tablespoon Minced Garlic (OR) 1/4 Tablespoon garlic powder

1 Package of Frozen Crawfish Tails (available in Wal-Mart freezer section by the shrimp, even in Iowa!)

3 (10.75oz) Cans of Cream of Mushroom Soup (full fat version) 

1 (10oz) Can of Ro-Tel diced Tomatoes with Green Chilies 

8oz of Water

1 Tablespoon dried Parsley flakes

Tony  Chachere's Famous Creole Seasoning to taste 

Ground Black Pepper to taste

Jasmine Rice

Lets get cooking!

In a large stock pot, add butter, garlic, diced onions, & diced bell peppers, cook on medium heat until onions are clear. The veggies will look like they're in a butter soup. Don't turn the burner up to high, you'll burn the veggies and cook all the butter down to nothing.  

Next rinse your Crawfish in a colander and then put them into the veggie/butter combo.  Heat still on medium for another five minutes.

Next add in Cream of Mushroom & Ro-Tel & 8oz of Water.  Bring this to a boil stirring the whole time to keep it from sticking to the bottom of your pot, then turn down to a simmer for thirty minutes.  After 10 minutes time of simmering add the parsley, black pepper, & Tony's seasoning.

Meanwhile cook up your rice, don't ask me how to do that! I put it in the cooker, add water, press start! :)

When both Rice and Etouffee are done, spoon the Crawfish Etouffee over the rice, serve, & enjoy!!!