Cheesy Chicken Salsa Skillet

Cheesy Chicken Salsa Skillet

Ingredients:

2 cups multi grain penne pasta, uncooked

1 lb boneless skinless chicken breasts, cut into bite size pieces

1¼ cups thick & chunky salsa

1 cup frozen corn, thawed

1 large green pepper, cut into strips

1 cup shredded cheese

Directions:

Cook pasta as directed on package.

Meanwhile heat a large nonstick skillet sprayed with cooking spray on medium-high heat. 

Add chicken; cook and stir 2 minutes. 

Stir in salsa,corn, and pepper. Bring to boil. 

Simmer on medium-low heat 10 minutes or until chicken is done, stirring occasionally.

Drain pasta. Add to chicken mixture; mix lightly. 

Top with cheese. Remove from heat; cover. 

Let stand 1 minute or until cheese is melted.

Meatballs

Meatballs

Ingredients:

Mix 1½ lbs ground chuck

1 cup crushed saltine crackers

1 small onion, finely chopped

1 egg

 1½ tsp salt

¼ tsp pepper

4 tsp ketchup

1 cup milk

Shape into balls, put into a 9x13 pan

Sauce:

1 tsp brown sugar
6 tsp vinegar
3 tsp worcestershire sauce

¾ cup ketchup

Directions:

Mix well, Pour over top of meatballs

Bake in a preheated 350 degrees oven for 45 minutes.

Crock Pot Potato Soup

Crock Pot Potato Soup

Ingredients:

1 bag of frozen hash brown potatoes - squares not strips (30 oz bag)

1/3-1/2 cup chopped onion (depends how much you like onion)

1/4 teaspoon ground black pepper

2 cans of chicken broth (14.5 oz each)

1 can cream of chicken soup

1 package cream cheese (softened)

Cheese for the top!

Directions:

Combine all the ingredients (except for the cream cheese and cheese) and mix well then cook on medium for 4-5 hours.

Add the cream cheese (softened) at the end and cook for another 20-30 minutes.

Add some cheese to the top (optional)

Enjoy!

Slow Cooker Chicken Parmigiana

 Slow Cooker Chicken Parmigiana

Ingredients:

1 egg
1 tsp salt
1/4 tsp pepper
6 boneless skinless chicken breast halves
1 cup Italian bread crumbs
2-4 tbsp butter
14 oz jar pizza sauce
6 slices mozzarella cheese
grated Parmesan cheese

Directions:

1. Beat egg, salt, and pepper together. Dip chicken into egg and coat with bread crumbs.

Sauté chicken in butter in skillet. Arrange chicken in slow cooker.

2. Pour pizza sauce over chicken.

3. Cover. Cook on Low 6-8 hours.

4. Layer mozzarella cheese over top and sprinkle with Parmesan cheese. Cook an additional 15 minutes.

Slow Cooker Cheesy BBQ Chicken Bacon Sandwiches

Slow Cooker Cheesy BBQ Chicken Bacon Sandwiches

Ingredients:

4 chicken breasts

1 (16-20 oz) bottle of your favorite BBQ sauce

1lb bacon strips, fully cooked

2 cups shredded cheddar cheese

6-8 large rolls/buns

Directions:

Spray slow cooker with non-stick cooking spray.

Place chicken breasts in the slow cooker and pour bottle of BBQ sauce on top of them.

Cook on low for about 6-7 hours or high for 3-4 hours. 

Shred chicken and set aside.

Set oven at 425 degrees. 

Split rolls/buns in half and lay on a large baking sheet covered in foil.

Put some shredded BBQ chicken on the top half of the bun.

Place 2-3 strips of bacon on top of the chicken and top with a handful of shredded cheese.

Put the baking sheet in the oven and bake for 3-4 minutes 

(until cheese is melted and the edges of the bun are golden)

Top with the other half of the bun and enjoy!

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken

Ingredients:

4 boneless skinless chicken breast 

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream

6 tortillas

Directions:

1.Place chicken in the bottom of your crock pot. 

2. Sprinkle taco seasoning on chicken.

3. Combine soup and salsa, Pour over chicken.

4. Cook on high 4 hours.

5. Shred chicken with two forks and stir in sour cream.

6. Serve on tortillas or as desired.

Slow Cooker Chicken & Dumplings

Slow Cooker Chicken & Dumplings

Ingredients:

2 lbs boneless skinless chicken breast

2 cans cream of chicken soup (10.75 oz cans)

1 can chicken broth

1 small onion, finely chopped

2 tbsp butter or margarine

1 tsp salt

1 tsp ground pepper

2 cans pillsbury grands biscuits (10.2 oz cans)

Instructions:

1. Mix cream of chicken soup,onion,butter,salt & pepper into crock pot. Submerge chicken breasts in mixture. Pour chicken broth over ingredients until chicken breasts are covered

2. Cook on high for 4 hours, stirring occasionally

3. After 4 hours, use 2 forks to shred chicken breasts

4. Tear raw biscuit dough into quarters and add to slow cooker. Push down on dumplings so that they are mostly submerged in liquid.

5. Replace lid and continue cooking on high for 75-90 minutes. A note about cooking dough-i used 2 cans and for that i would suggest closer to 90 minutes.

6. Serve alone or with vegetables.

Cheesy Bubble Pizza

Cheesy Bubble Pizza

Ingredients:
1 can refrigerated biscuits

1 cup pizza sauce
1 1/2 cups mozzarella
1/2 cup pepperoni
1/4 cup grated parmesan
garlic salt

Instructions:
1. With a pair of kitchen scissors, cut the refrigerated biscuits into fourths and place into greased 8" round pie pan (or any small baking dish will do)

2. After all the biscuits are cut up, spread pizza sauce across the top.

3. Sprinkle parmesan cheese on top of the pizza sauce.

4. Lightly season with garlic salt.

5. Add mozzarella cheese to the top.

6. Add pepperoni to the top.

7. Bake for 25-30 minutes at 350 degrees, or until baked through.

*Found this recipe on CentsLessDeals.com*