Slow-Cooker Chicken and Dumplings

adapted from Bubble Crumb

Ingredients:
1lb of Boneless Skinless Chicken Breasts (about 2-3)
2 cans (10.5oz) Condensed Cream of Chicken Soup
1 can (14oz) Chicken Broth
1 medium White Onion, diced
4 Large Flaky Refrigerator Biscuits (half a can)
Place thawed chicken in crock pot. Top with cream of chicken soup, chicken broth and diced
onions. Cook on High for 4-6 hours or Low for 8 hours. Do not stir while cooking.
Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture. Continue to cook on High
for 30 minutes. Remove chicken from slow-cooker and shred with a fork. Return to slow-cooker and stir
everything together. Serve hot.
Makes about 6-8 servings.

Spaghetti Pie
from Laura Fontaine
1 box Spaghetti (1 pound)
3/4 C. Parmesan Cheese
C. Butter
3 Eggs
1 16-oz. Cottage Cheese
1 32-oz. jar Spaghetti Sauce
12 C. Mozzarella Cheese

Cook noodles, drain. In bowl mix noodles, parmesan cheese, butter and eggs.
Pour into large rectangle pan.
Spice cottage cheese with a little bit of salt, pepper, onion. Chives, garlic (whatever) and pour over
noodles.
Pour spaghetti sauce on top.
Bake in a 350 oven for 30 minutes.
Add mozzarella cheese and bake for 10 more minutes.

Chicken Diana
from Diana Rollo

One Chicken, cooked, de-boned and shredded

1 12-ounce package Cream Cheese, softened
Tabasco Sauce 1/3 cup chopped Onion
3 cans of Crescent Rolls

Mix chicken with Cream Cheese, generous amount of Tabasco Sauce and Chopped Onion and
combine. Instead of separating crescent rolls on pre-cut edge, lay out on cutting board and cut
8 squares. Each little square should be about 2" x 2", place a spoonful of chicken mixture. Fold
in half, forming a triangle. Press edges closed. Brush with butter. Bake on cookie sheet until
golden brown. Serve warm.

Chicken Enchiladas
2 cups shredded chicken breasts
2 cups shredded Colby Jack cheese
1 can cream of chicken soup
1 cup sour cream
1 small can chopped green olives
1 small can chopped black olives

Combine all ingredients together except chicken. Reserve one cup of mixture for later. Add
chicken to mixture and spoon into flour tortillas. Roll tortillas and place in baking dish. Pour
reserved sauce on top. Bake at 350 for 40 minutes.

Chili
Bret Berthelson
2.5 lbs. Ground Beef
3 cans Hunts sauce for Chili
2 packages McCormick Mild Chili Mix
1-2 cans Brooks Tomatoes for Chili
3 cans Bushs Beans for Chili
7 oz. cooked elbow macaroni pasta
1-2 teaspoons chili powder (to taste)

Brown ground beef and drain.

Place all ingredients into a stock pot.
Add 2-3 cans of water.
Simmer for several hours.

Confetti Chicken Pasta Recipe

16 oz. of Whole Wheat Penne Pasta
(always cook al dente in salt water according to pkg directions)
2 tbsp. olive oil, divided
2 Boneless Skinless Chicken Breasts, cut in 1 cubes
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. Onion, diced
2 cloves Garlic, minced
1 Yellow Bell Pepper, long thin slices (mom uses red, yellow and orange)
1 c. Broccoli florets
1 c. Asparagus, chopped in 1 pieces
1 c. Grape tomatoes
Cook your pasta and let it drain. (tip: I always add a bit of olive oil to my pasta water during
cooking so the noodles dont stick together). Sprinkle the chicken breast with salt and
pepper. Heat 1 tbsp. oil in a skillet over medium heat and cook chicken until done and
golden on all sides. Remove and let rest in a large bowl.
Add the remaining olive oil and begin sauting the onions for 2 min. Add in the garlic and
bell pepper and saute another 2 mins. Then toss in any other woody veggies (broccoli,
asparagus) saving the tomatoes until the very end.
When everything is cooked, combine the veggies with the chicken in your big bowl. (Im all
about reducing dishes here) Now its time for the sauce!
Spicy Cream Sauce
2 tbsp. butter
2 tbsp. flour
2 c. half & half
1/4 tsp. of red pepper flakes
1 c. Feta cheese (mom uses Parmesan)
In the same pan you cooked the chicken and veggies in, melt the butter over medium heat.
Toss in the flour and stir, cooking 1-2 minutes. (We are making a roux)
Slowly add in the half and half while stirring to prevent any clumps from forming. Sprinkle in
the red pepper flakes and allow to simmer until you see boiling action. Stir periodically.
When your sauce begins to thicken and bubble, turn off the heat and add in your cheese.
Stir until melty (yes thats a technical term).
To assemble everything I like to add the pasta first so it gets nice and coated with sauce
and then pour the rest of the goodies in.
This makes enough for 4 people (or two if you want lunch the next day!)

Spicy Chicken Rigatoni

ingredients
1/4 cup oil
1/2 Tbs crushed red pepper
1/8 tsp salt
1/8 tsp ground black pepper
1 Tbs chopped garlic
6 oz chicken, sliced
3/4 cup. Marinara sauce
1/2 cup Alfredo sauce
2 tsp butter
1/4 cup peas
1 lb Rigatoni pasta, cooked according to package directions
additional 1/2 t crushed red pepper (for garnish)

directions
In a saut pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper
and garlic and saut just long enough for garlic to caramelize and red pepper to release
flavor into the oil.
Add sliced chicken and saut briefly to coat in spices and garlic.
Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce
thickens slightly and chicken has reached an internal temperature of 165. Turn off flame,
add butter and peas and incorporate into sauce.
Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the
sauce.
Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed
on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to
the pasta. Garnish with crushed red pepper and serve.