Day 22 #Blogyourbrand Quick Meal When You Are Pressed For Time I am a big fan of the crock-pot, and I also like a one pot meal. I make soap all day and I get tired of having to do so many dishes. So if I make dinner in the crock-pot, when I am done working, dinner is ready! Like I just mentioned, I also hate doing dishes, so making crock-pot meals are great! I modified a couple of recipes I have tried over the years and made my own. This is what I make on cold days here in Colorado. Crock-Pot Chicken Broccoli Rice Casserole Ingredients 3 Boneless chicken breasts 2 cans cream of mushroom soup 2 cans cream of chicken soup 8 cans water 4 cups frozen broccoli Directions Spray crock-pot with cooking spray (this helps with cleanup). Place chicken, broccoli, and soup in crock-pot with water, turn on high. Dice onion and saute with a little butter in a skillet, and add to crock pot. Let cook for 4-6 hours (until chicken is done). Take out the chicken and chop it up. Place it back in pot and add 3 cups rice and 2 cups milk. Add salt and pepper. Let it cook for about 45 minutes more, and then stir. Next, add 2 cups of cheddar cheese and stir. The cheese should melt fast. Turn off the crock-pot and sprinkle with cheese. Let it sit until you are ready to eat. I also make an easy focaccia bread. I have used this recipe from recipe.com for about 5 years! I make different flavors, depending on the herbs I have on hand. I start making this when I add the rice to the crock-pot, so the casserole and the bread are ready at the same time. Tonight I added Asiago cheese to the top! Easy Focaccia BreadIngredients
1 (.25 ounce) package instant yeast
In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well.
Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes.
Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes.
Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.
I hope you enjoy it! Thanks for stopping by! ~Holly