Cheesy Slow Cooker Chicken

I came across this recipe in the same book I found the cheese soup. I made this last night and it wasn't too bad. The chicken came out really moist and it was good over noodles. Here are the ingredients:

6 boneless, skinless chicken breasts (I only used 4)
Salt, black pepper and garlic powder to taste
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
1 can (10 3/4 oz.) condensed Cheddar cheese soup, undiluted
Chopped fresh parsley (optional)
Hot cooked pasta

Place 3 chicken breasts in slow cooker. Sprinkle with salt, pepper and garlic powder. Repeat with remaining 3 breasts and seasonings.

Seasoned chicken in the slow cooker...



Combine soups in medium bowl; pour over chicken.

Mixed up soups...




Soups covering the chicken...




Cover; cook on low 6-8 hours or until chicken is tender. I turned mine onto warm after about 6 1/2 hours until I was ready to eat it. You may need to stir it once or twice so the sides don't burn while cooking.

Done in the slow cooker...




Noodles I used...




Once again, I topped my chicken with dried parsley flakes..

Enjoy!

Paula Deen's Green Bean Casserole

My cousin had Thanksgiving at her house this year and she put me in charge of making green bean casserole. I've never made the dish mainly because I don't like it (gasp I know!). Most green bean casseroles come out with the green beans soggy and I hate soggy veggies. So I thought I'd look online for a recipe I would actually eat and I came across Paula Deen's recipe (found on www.foodnetwork.com). It originally called for fresh mushrooms and cream of mushroom soup. I don't eat mushrooms, so I just omitted the fresh mushrooms and used cream of celery soup instead. And you know, I actually liked it! As did everyone else, including my dad, who like me, doesn't normally like green bean casserole! The ingredients are as follows:

1 stick unsalted butter
1/2 cup diced onions
2 cups sliced green beans (I used frozen-much better than canned as they can be soggy)
3 cups chicken broth
1 (10 3/4 oz.) can cream of celery soup
1 (2.8 oz.) can French-Fried onion rings
Dash each of pepper, salt and garlic powder
1 cup grated Cheddar cheese

Preheat oven to 350.

Melt butter in large skillet. Saute the onions in the butter. Boil the green beans in the chicken broth for 10 minutes. Drain and add to the onion/butter mixture.

Green beans mixed into the onion/butter mixture...




Add the cream of celery soup, French-Fried onions and spices to the pan.

Cream of celery soup was added to the green beans...




The green beans with the french-fried onion rings mixed in...



Stir well. Pour into a greased 1 1/2 qt baking dish. Bake for 20 minutes, then top the dish with the cheese and bake an additional 10 minutes or until the casserole is hot and the cheese is melted.

I don't have a finished picture with the green beans in their glass dish and the cheese melted over since I finished that step at my cousin's house and I forgot my camera.

Enjoy!

Summer Spaghetti Salad

My mom used to make this dish for family get togethers...it makes quite a batch so it's good for potlucks and such. I'm bringing mine to a work potluck for dinner tomorrow night. It comes from Taste of Home.

Ingredients:

1 pkg. (16 oz.) spaghetti
3 medium tomatoes, diced
1 large cucumber, halved and diced
3 small zucchini, diced (I forgot to buy zucchini so I used 3 bell peppers)
1 medium green pepper, diced (I used red instead)
1 medium sweet pepper, diced
1 medium orange pepper, diced (this is the extra pepper I used since I forgot the zucchini)
1 bottle (8 oz.) Italian salad dressing
2 tbsp grated Parmesan cheese
1/2 tsp paprika
1/4 tsp celery seed
1/8 tsp garlic powder

Cook spaghetti according to pkg directions. Drain and rinse with cold water.

I have issues with dicing..I can never get them small enough so I use this little contraption. It takes a little longer, but it gets all the pieces nice and tiny.


3 bell peppers:

Diced bell peppers:

4 tomatoes (for some reason my computer randomly turns certain pictures on their sides!)-I only used 3:

Diced tomatoes:

Add all veggies to spaghetti and mix/fold in well.

Italian dressing: I picked up a 16 oz bottle and only used half. Make sure to keep the other half for when you are ready to eat the salad.

3 spices:

For dressing: Mix together dressing, spices and Parmesan cheese. Then pour over the noodles and veggies.

Pour dressing over spaghetti/veggie mixture and fold in well. Refrigerate an hour before serving or overnight. Just before serving, mix up spaghetti mixture well....you may have to add some more Italian dressing if it looks too dry. Refrigerate leftovers.

Enjoy!

Betty's Delicious Dip

I received this recipe from my best friend's exboyfriend's mother (does that make sense??). She made it for a party and I loved it. It's oh so bad for you but oh so good! And super easy!

Ingredients:

1 pkg. Chives & Onions cream cheese
1 pkg. Garden Veggies cream cheese
1 pkg. thin pastrami, chopped up
2/3 cup pimentos (or more if you would like)

Mix it all together and serve with crackers. I personally like Wheat Thins :)