Marry Me Chicken
PD Chicken Casserole
White Chicken Enchiladas
Chicken Tot Pie
Chicken Fried Rice
French Onion Beef Casserole
Doritos Caserole
Creamy Tomato Soup Tortellini
Garlic & Herb Pork Tenderloin
Dump & Go Crockpot Potato Soup
32 oz bag frozen cubed hashbrowns
3 cups chicken broth
1/2 cup chopped onion
seasoning of your choice
1 can cream of chicken
8 oz softened cream cheese.
Combine all ingredients in slow cooker, minus cream cheese. Cook on low 5-6 hours or high 3-4. Stir in cream cheese. Serve with shredded cheese, bacon, and croutons!
Chicken & Stuffing (Dump & Go)
Stick O Butter Rice
1 cup white rice, uncooked
1 can french onion soup
1 can beef consume
1 stick of butter
Combine all ingredients in 8×8 baking dish. Stir. Cover with foil. Bake 30 minutes. Uncover and continue cooking (if needed) for 10-15 more minutes. *Mine was done after the 30 minutes!) Fluff with a fork and serve!
Chicken Alfredo
1 Jar Alfredo (Homemade Sauce linked below)
3 cups chicken broth
16 oz. Rotini pasta
1-2 cups cooked, shredded chicken
2 cups mozarella
Spray 9×13 dish. Combine all ingredients in pan, except for mozarella. Cover tightly with foil. Bake at 425 degrees for 30 minutes. Stir. Add additional broth if needed. If pasta is tender, sprinkle with cheese and bake additional 5 minutes. If pasta needs more time, add broth and cook another 10 minutes before adding cheese topping.
Homemade Alfredo
Million Dollar Tortellini
Slow Cooker Fajitas
Slow Cooker Swiss Chicken
Slow Cooker Beef Tips
2 lbs stew meat
1 packet low sodium brown gravy mix
1 packet beefy Lipton Onion Soup Mix
1 can cream of mushroom
1/2 can water
Combine all ingredients in slow cooker and cook on low 6-8 hours. Serve over rice or mashed potatoes!
Beef Stroganoff
1 bag egg noodles
1 pound ground beef
1/2 cup chopped onion
3/4 tsp salt (OR 1 tsp Auntie Nonos Everything seasoning)
1/4 tsp paprika
Pepper to taste
3-4 splashed Worcestershire
1 can cream of mushroom
1 cup sour cream
Cook entire bag of egg noodles according to package directions. Sautee onion in avocado oil until slightly browned. Add ground beef and continue cooking until no longer pink. Drain fat. Add remaining ingredients. Simmer slightly for 5 minuites. Add cooked egg noodles. Serve hot!
Shirley’s Chicken Casserole
2-3 Cups cooked, chopped chicken
1 package Pepperidge Farm Herb Stuffing Mix
1 stick butter
1 can cream of chicken soup
1 small carton sour cream
1 3/4 cups chicken stock
Mix melted butter with stuffing mix. Use half of this mixture to cover bottom of 9×13. Arrange the chicken over mixture. Mix together soup and sour cream. Spread over chicken. Add remaining stuffing mix. Pour chicken broth over casserole. Bake at 350 degrees for 30-40 minutes or until warmed through!
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