CROCKPOT CHICKEN AND RICE

2 Chicken Breasts, cut up or use Chicken Tenders
1 Can Cream of Chicken Soup
1 Can Cream of Celery Soup
3/4 Cups Uncooked Rice(white or brown)
2 Soup Cans of Water

Wash chicken and cut up like tenders. In a bowl mix the soups and water together. Add the rice and then the chicken and put in the crockpot and let cook for 6 to 8 hours on low. Salt and pepper to taste. Can use chow mein noodles on top of each serving or can add some sliced almonds on top of each serving. Taste when done before adding salt as the soups have salt in them. Can just add some pepper if you like. You can also pre-cook the chicken to make sure it is done.

CROCKPOT CREAM CHEESE CHICKEN

4-6 Boneless, Skinless Chicken Breasts

1 Pack Dry Italian Salad Dressing Mix
1/4 Cup Water
1 Can Cream of Mushroom Soup
8 oz. Pack Cream Cheese, softened
1 Small Can Mushrooms, drained

Wash chicken. Put the chicken breast in a crockpot and add the water. Sprinkle with the italian salad dressing. Cover and cook on low for 6 hours. Put remaining ings. in a bowl and stir until smooth. Remove chicken from liquid in crockpot, stir soup cheese mushroom mixture into chicken liquid till smooth. Return chicken to the crockpot and turn on high for around 30 to 45 minutes. Serve over pasta or rice.

CRESENT SAUSAGE ROLLS

1 Lb. Sausage
1 Can Cresent Rolls
1 (8oz.) Pack Cream Cheese
2 Cups Cheddar Cheese


Brown sausage and drain. Mix sausage and cream cheese together. Pat out half of the cresent rolls on a sprayed cookie sheet. Don't divdie it in triangles. Make a bottom crust. Put sausage mixture on top of rolled out cresent roll. Top with 11/2 cups cheddar cheese. Put other layer of cresent roll on top of sausage mixture. Press together all around the sides with a fork. Top with remaining cheese. Bake at 350 for 20-25 minutes or until golden brown. Watch as they will scorch easy on the bottom. Can wait until they are about baked to add the cheese to the top of them. That way the cheese will not get hard.

ROASTED RED PEPPER CHICKEN

2 Chicken Breasts cooked or grilled
1/2 Box Angel Hair Pasta
1 Bottle Kraft Roasted Red Pepper Dressing
2 Medium Tomatoes(cubed or sliced thin)

1(16oz.) Container Mushrooms, sliced or 1 Can of Mushrooms(drained)
1 Medium Onion, chopped

Mix the dressing and all other ings. in a bowl and stir well. Pour into a kettle and heat on low. Cook or grill the chicken and cut into small strips. Cook the pasta and drain. Add the pasta to the veg. mixture. Pour out on a plate into a 1 serving size. Add the chicken over top of each serving or can just add to the pasta mixture.

LAUGHING COW SANDWICH

2 Slices of Tomato Basil Bread or whole grain(thick slices)
1 Swiss Laughing Cow Wedge
Pesto
Sliced Chicken or Rotisserie Chicken (cut up)
Kraft Cesar Dressing

One one slice of bread spread a wedge of the laughing cow cheese. Then on the other slice of bread spread the pesto. Then add the chicken and on top of the chicken, drizzle all over witht the cesar dressing. Can also be toasted.

DO NOT PEEK CASSEROLE

3 Lbs. Beef Stew Meat
1 Can Chicken Mushroom Soup
1/2 Cup Ginger Ale
1 Pack Lipton Onion Soup Mix

1(4oz.) Jar Mushrooms, drained

Preheat oven to 300. Combine all ings. Do not brown the meat or add any water to the soup. Mix well. It wil have lumps in it before it is cooked. Pour into a casserole dish and cover. Bake for 21/2 to 3 hours or until done. Smells so good baking. Serve over rice or pasta or with mashed potatoes and corn. Do not take the lid off of the dish while it is baking.

CHICKEN BREAST IN SOUR CREAM

6 Whole Skinless and Boneless Breasts, halved
6 Slices Bacon
2 Cans Undiluted Cream of Chicken Soup
1 Pint Sour Cream
Chicken Seasoning
Garlic Powder
Salt and Pepper

Wash and dry the chicken. Wrap the bacon around each breast. Secure with toothpicks. Butter a baking dish and lay each breasts in it. Mix sour cream and soup together in a bowl and add some chicken seasoning and garlic powder and some salt and pepper. Stir and pour over the chicken. Cover and bake at 300 for 3 hours.