Friday, January 22, 2010

Crock Potin'

It's been stormy here in AZ this week. Soup has been sounding heavenly! Here's one of our family favs that warms the belly and comforts the soul.

Cheesy Potato Soup- Crock Pot style
1 bag frozen hashbrowns thawed-don't use the shredded kind
1 small block Velveeta cheese- cubed
1 small onion- I like to saute mine in a little butter first
1 16oz tub sour cream
1 pouch Ocsar Mayer real bacon bits
1 can cream of chicken soup
1 can cream of celery soup
1 stick butter
1/2c. to 1c. milk-optional
Place everything in a crock pot and mix well. It will be thick, but as everything melts it will thin out. Cook on high for 5 to 6 hours.  If the soup is too thick for your liking, add 1/2c. of milk or more till desired consistancy.  Serve with dinner rolls.

Wednesday, January 20, 2010

Italian Baked Chicken

"Mom! I just can't stop eating this!"

Needless to say, this one is a keeper!

Italian Baked Chicken
5 boneless skinless chicken tenderloins
1 envelope dry Italian dressing mix
1/2c. water
1 8oz cube cream cheese
1 can cream of chicken soup
1 box chicken stuffing
1c. Mozzarella cheese
2c. bowtie pasta noodles
Mix Italian dressing with water.  Place chicken in a crock pot. Pour dressing over chicken and cook for 3 hours.  Shred with a fork.  With a hand mixer, blend cream cheese and cream of chicken soup. Pour over chicken and cook for 1 more hour.  Boil noodles and prepare stuffing the last 15 minutes of the hour. Drain noodles and place back in the pan.  Pour chicken sauce over the noodles and then pour into a 9x9 baking dish.  Sprinkle with cheese and spread stuffing on top. Bake at 400 degrees for 10 minutes. Enjoy!