Tuesday, October 23, 2012

 

Cream Italian Chicken
& Saucy Meatballs with pasta
 
 2 pounds of boneless chicken breasts
8 ounces Italian Dressing (liquid)
1 can of cream of chicken soup
1 eight ounce package of cream cheese
8 ounces of shredded white cheese, like parmesan, romano or mozzerella
 
Pleace first 4 ingredients in 5 quart crock pot on low for 6-8 hours.  Stir well, when chicken is thoroughly cooked through.  Add cheese and cook for another hour on low, covered just serve cheese on top if preferred.
Serve over pasta.
 
1 package of frozen meatballs
1 jar of pasta/spaghetti sauce
1 jar of pizza sauce
Cheese of choice
Cook on low in crock pot for 3-4 hours, or in oven
 for an hour at 350 degrees, and serve over pasta, 
sprinkling with cheese when serving.
 


Meatballs in Gravy, Ranch Potatoes,
Green Beans and Rolls
An easy meal for a group of 50 or 100. 
Just multiply! :-)

Easy Meatballs
1 package of frozen homestyle meatballs
1 jar or can of beef gravy
1 jar or can of chicken gravy
Add 1 can of cream of chicken or celery soup or a bit of evaporated milk, if you want even more gravy. Heat on low in crock pot for 3 hours or so, or in oven for an hour at 350.          5-6 servings

Ranch Potatoes
1 bag of cubed hashbrowns
1 eight ounce package of cream cheese
1/4 stick of butter
1 can of cream of potato soup
8 ounces of sour cream
1 packet of ranch dressing powder

Spray an 8 x 12 or 9 x 13 pan with Pam.  Place hash browns in pan and let thaw in the fridge for 24 hours, covered.  Heat cream cheese and butter in microwave until soft.  Mix in soup, cream and ranch powder.  Pour onto hash browns and mix well.  Bake for about 50-60 minutes at 350 degrees.  Can sprinkle cheese on top for the last 5 minutes, if desired.
8-10 servings


 

Monday, October 15, 2012


 


Simple Chicken ala King on French Bread

Place 2 pounds boneless chicken breasts in 5 quart crock pot. Add 8 ounces chicken broth.  Cook on low for 5-6 hours till falling apart and cooked through.  Add 2 cans cream of chicken soup and 1 or 2 cans drained peas and carrots. 
Season to your liking.
Cook, covered for an hour more or until heated through.
Serve with biscuits, croissants, french bread, rice, noodles or mashed potatoes.