I made this yesterday off the top of my head. I had 5 minutes to throw something in the crock pot before I left for work. I wasn't sure what to expect when I got home, but guess what? It was a giant pot of delicious heaven. So good.

In a crackpot, put two cans of campbell's Cream of Chicken Soup, and one half can of water.

Add some chicken breasts on top. Just dump them right from the package.

Spoon on some minced garlic. The kind from the little glass jar. A heaping spoonful. Then add some dried minced onion (or real chopped onion would work too), some salt and pepper, and about 3 tablespoons of Italian dressing. Put on Low. Go to work for 8-10 hours. Spend day wondering how it will turn out. Rush home and take cover off crockpot. Inhale heavenly aroma. Use a fork to shred/mush the chicken. It will be super tender thanks to the vinegar in the Italian dressing.

I served mine over brown rice (for me) and Stovetop Stuffing (for the boyfriend.)

cube up a few chicken breasts.  i cubed up four or five, whatever was in the package.  put the chicken in a pan and cook it over low heat until it's cooked through.  in the meantime, mix up a cup of sour cream, a little can of green chiles, and a can of cream of chicken soup (leave about 1/4 cup of the soup in the can for later).  add the cooked cubed chicken.  try not to eat the mixture right out of the mixing bowl.  put a little of the mixture on a tortilla and wrap it up.  put it in a baking pan w/ the seam side down.  my recipe made like 6 enchiladas.  mix up the rest of the soup and 1/4 cup of milk and pour it over the enchiladas in the baking pan.  cover and bake at 350 for 20 mn.  take it out after 20 mn and sprinkle cheese on the top.  put it back in, uncovered, for 10 mn.  enjoy.

OK, so this COULD be really good. I take that back, it IS really good. I just screwed it up a bit.

Here's what you need.

Chicken breasts.

Salt and pepper

Chili powder

Corn

Salsa

Can of black beans

Olive or vegetable oil

This recipe is for 4 chicken breasts..you can easily tweak it to fit however many you have.

Mix a half a teaspoon of salt with a quarter teaspoon of pepper. Add one teaspoon of chili powder (DO NOT USE TWO AND A HALF TEASPOONS LIKE I DID) Sprinkle both sides of the chicken breasts with this mixture, while heating a tablespoon of oil in a skillet on medium heat.

Cook the chicken for 8-10 minutes, flipping once. I actually had to cook them for a bit longer, but my chicken was really thick and also a teeny bit frozen in the middle still. If you have normal sized breasts (HA!!!) then it should be fine. DO NOT ADD A FEW SHAKES OF RED PEPPER FLAKES LIKE I DID.

Now add a can of corn, a can of black beans (I did not do this because I hate black beans) and a cup of salsa. (DO NOT ADD TWO CUPS OF EXTRA HOT SALSA LIKE I DID)

Cover it and simmer for about 10 minutes on low-medium heat. Serve over rice.

This was tasty, but my mouth was on fire by the end, and I LOVE spice. Next time I'll ease up on the spice.

 

1 bag of egg noodles
1 can of cream of mushroom
¼ cup of milk
1 can of tuna
Peas (optional)
Ritz crackers (optional)
Cheese (optional)
Pepper

 

Preheat oven to 375°.  Boil noodles according to package directions.  In casserole dish mix together noodles, soup, milk and pepper.  Add peas if you please (Hey, I bet broccoli would be the bomb in this!) cover with crumbed crackers or cheese or both.  Bake for 15 minutes.  Enjoy.  A lot. 

 

1 package of stir fry style cut chicken breastsAt least two cloves of minced garlicLemon pepper 1 bunch of broccoli1 jar of Alfredo sauce or one envelope of four cheese sauce mixLemon juice Black pepperFettuccini       

 

This is a recipe that I change almost every time I make it but I’ll give you the basics and let you go to town.  I do not have any measurements because everything is decided on according to smell.

Pan fry the chicken strips (I usually cut them in half to make shorter more bite sized pieces) with ½ of the garlic and lemon pepper.   Set aside.  In same skillet add broccoli and squirt of lemon and some pepper. and cook until soft.  Usually takes about five minutes or so.  Start boiling water for fettuccini. Add chicken back in with broccoli and top with sauce.  Add more garlic, lemon and pepper.  If I’m using the jar of Alfredo I add a bit of cream or milk (about ¼ cup) to the jar after I’ve poured it in, swish it, and dump that into the pan.   Let simmer as you cook the noodles.  After you’ve drained the noodles mix half of the sauce/broccoli/chicken mixture in with the noodles, serve with extra sauce on top.

 My favorite thing about this recipe is the way the broccoli turns out.  If you have just enough lemon it’s perfectly tangy and adds this nice little bite to it. 

2 large cans of your favorite Chicken Noodle soup (I use Campbells Chunky and have tried many other kinds)
1 18 oz box of chicken stock
1 bullion cube
Bisquick

in large pot bring 2 cans of soup, 1 box of stock, 1 can of water, 1 bullion cube to boil.  Meanwhile follow the package directions for dumplings on the Bisquick box.  Reduce heat to medium and drop teaspoons of batter into boiling soup.  Cook on medium heat for 10 minutes. 

The Bisquick tends to break off a little while cooking and create a creamy consistency to the canned soup!  It is so incredibly delicious and so incredibly easy.  Perfect for rainy or snowy days.  It is also something that the kids can help with a lot.  The only thing they can't do is drop in the dumplings.

This makes a larger crock-pot sized amount of Stuff.

   3 lbs boneless skinless chicken breasts. This is about 6 breasts. You can use less. We like it heavy on the chicken.
 Frank's Red Hot saucePeppers....use whatever you want, depending on how much heat you can handle. We use jalapeno, serrano, and habanero.
 1 green pepper
 1 onion (yellow, white, red, whatever.)
 can of corn or bag of frozen corn
 32 oz can of diced tomatoes
 16 oz of tomato paste

 salt

 pepper32 oz chicken broth

 garlic, if you want. Not too much, though.

   Grill the chicken. I guess you don't HAVE to grill it, but it really does make the flavor so much better. Put the chicken, shredded or cut into bite sized chunks, in a bowl with the Frank's hot sauce, so that it's all covered. Leave it for as long as you can in the fridge...a few hours is ideal. Chop your peppers and onion, and put everything into the crock pot. Add a little more Frank's if you feel like it. Cook it. On high. At least 2-3 hours, I'd say. The chicken is already cooked so basically you are just needing the onions and peppers and corn to cook, and the flavors to have enough time to meld together. If you're going to leave it on while you're gone for the day, put it on low.   Last time we made this, we found out after we put everything into the crockpot that our crockpot was broken. So we just put it into the oven, and baked it for about an hour. Turned out fine.