Most Requested Recipes!

This is the main dish recipe from our last Quarterly Enrichment Activity

Crock Pot Cream Cheese Chicken
3 chicken breasts
1 packet Good seasons Italian dressing (or ¾ cup Italian dressing and omit the ½ cup water)
½ cup water
1 stick butter
1 can cream of chicken soup
1 packet cream cheese

Put the chicken, Italian dressing and and butter in crock pot. Cook on low for 4 hours. Mix cream of chicken soup and cream cheese in separate bowl. You may need to microwave it for 30 seconds so that is smooth and creamy. After chicken is fully cooked, stir in crm cheese/soup mixture with the chicken. Keep on very low heat, as it can scald. Serve over rice or noodles.


This is the "Hawaiian" Chicken that the Tatom's made for our ward Hawaiian Christmas party

Teriyaki Chicken
1 package (4 pieces) chicken thighs, skinned
¾ cup soy sauce
¾ cup water
¾ cup sugar (or more if needed)
1 green onion stalk, chopped
1 thumb size piece of ginger root , chopped
2 – 3 cloves garlic, pressed

Mix water and soy sauce in a bowl. Add sugar and stir until dissolved. You may need to add more sugar – the soy sauce and water need to taste sweet, not salty. Add the onion, ginger and garlic. For best results, marinate the chicken in the sauce for at least 6 hours – best overnight. Put in a pot and bring to a boil. Boil for 30 minutes. Serve with rice.


Some of you wanted the recipe that Angela Salce talked about in her RS lesson a couple of months back.

Chicken Broccoli Casserole
4 – 5 chicken breasts, shredded
2 cans cream of chicken soup
1 cup mayo
1 pkg frozen broccoli
1 cup shredded cheese
2 cups stuffing mix

Combine soup and mayo. Defrost broccoli. Combine together in a 9x13 pan. Sprinkle the cheese on top, then sprinkle the stuffing on top of the cheese. Bake at 350 for 30 –45 minutes – until the mixture bubbles under the stuffing.