- 2-4 boneless, skinless chicken breasts
- 1/2 cup bacon pieces
- 2 (10-ounce) cans cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 box (16 ounces) dried spiral pasta
- 2 teaspoons garlic powder
- Salt and pepper to taste
Cut up chicken into bite sized pieces and cook season with garlic.
Bake 400 degrees 20 minutes.
Yum, this was a really good new recipe. We will definitely be having this again- leftovers!
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
This was pretty good. Dan and my cousin Kati both agreed that it shrimp would make an excellent addition. I’m allergic so someone will have to try that. It was also incredibly easy to make and only needed one pan- bonus!
2 lbs frozen hash browns
1 cup milk
1 cup bacon pieces
2 cups shredded cheddar cheese
Dice and saute onion and pepper
Spray inside of crock pot. Layer: half hash browns- half onions and peppers, half cheese, half bacon
Repeat layers stopping with cheese. Mix eggs and milk- pour over top.
Cook on low 4-5 hours
We both really loved this and can’t wait to make it again. Only thing I’d do differently is to layer the eggs as well instead of pouring over the top because in a few spots on top it was just rubbery cooked egg. Dan thinks sausage would be good too.
- ½ cup onion, diced
- ½ tsp minced garlic
- 23.25 oz jar Pasta Sauce
- 12 oz package penne pasta
- ½ cup low-fat cottage cheese
- ½ cup part-skim ricotta cheese
- 2 cups low moisture, part-skim, shredded mozzarella cheese
Preheat oven to 375 degrees. Cook penne according to the package instructions for al denté, about 10 minutes. In a large skillet over medium heat, cook the onion and garlic until tender, about 3 minutes.
Turn down heat to medium-low. Add the entire jar of pasta sauce to the onion and garlic, stir.
Drain pasta and add to pasta sauce. In a medium size bowl combine cottage cheese, ricotta, 1½ cups of mozzarella and herbs. In a 9×13 pan, add ½ pasta mixture. Then spread all of the cheese mixture evenly on top. Next, layer the remaining pasta. Sprinkle the top with the rest of the shredded mozzarella.
Bake in the oven for 30 minutes.
This was really good but I don’t think there was any need for the added onion and garlic is you use a good pasta sauce.
2-4 chicken breasts
12 oz Sprite
can cream of chicken soup
1 cup rice
Put chicken breast, Sprite and soup in the crock pot. Cook for 3-4 hours
Shred the chicken and add rice, cook another 2 hours
We both found this to be terribly bland. The rice was complete mush leaving the whole thing with an unpleasant texture. I would suggest not cooking the rice in the crockpot with it but that doesn’t solve how bland it is. We have other versions of shredded chicken and rice that we like so I doubt we’ll make this again.
- 2-4 chicken breasts
- 1/2 cup Italian dressing
- 1/2 cup water
- 1 (8 oz) block of cream cheese
- 1 can cream of chicken soup
Put all the ingredients except the chicken into the crockpot until cream cheese is melted, mix together
Add in chicken breasts, cover them and cook all day. Shred chicken- serve over rice
This was pretty good, with all the other chicken dishes this one offered a slightly different taste which we liked.
20 oz frozen tortellini- cooked as on package
1 cup diced mozarella
1/2 mini pepperoni
I really don’t seem to be able to decide how I feel about this. It was alright but not as good as I had hoped. I think maybe it needs to be eaten the first day.