Cheesy Crock Pot Chicken

The pictures don't do it justice:) It's tastes a lot better than it looks!!


Cheesy Crock Pot Chicken
by: Melissa Seagraves
Bread of Life Volume II Union Baptist Church cookbook (Hull, GA)

This is one of Eric's favorites!

Ingredients:

* 6 boneless, skinless chicken breasts
* salt and pepper, to taste
* garlic powder, to taste
* 2 cans condensed cream of chicken soup
* 1 can condensed cheddar cheese soup (or a 16 oz. container of Velveeta)

Preparation:
Rinse chicken and cut off any fat pieces. Sprinkle with salt, pepper, and garlic powder and place in the crock pot. Mix undiluted soup and pour over chicken in a Crock Pot. Cook on low 6 to 8 hours. Serve over noodles or rice.

Mom's Chicken Pie

Mom's Chicken Pie

Ingredients:

3 or 4 boneless skinless chicken breasts
1 can cream of chicken soup
2 c. chicken broth
1 16 oz. can of Veg-All
1 stick of butter
1 c. self-rising flour
1 c. milk
salt & pepper

Directions:

Boil 3 or 4 boneless chicken breast, saving about two cups of the broth. Add salt and pepper while cooking. Chop chicken.

In a mixing boil, add the chopped chicken, one can of cream of chicken soup, two cups of chicken broth, and one 16 oz can of Veg-All. Mix all together and pour in baking dish.

In another mixing bowl, mix together 1 cup of flour, 1 cup of milk, and one stick of melted butter. Pour this mixture over the chicken mixture in the baking dish. Do not stir. Bake about one hour on 350 degrees.

Easy Sour Cream Rolls

Easy Sour Cream Rolls
another great recipe from my mom, Teresa

Ingredients:
2 cups self-rising flour
1 stick butter
1 cup sour cream
Mix and bake at 425 until lightly browned on top

Three Meat Baked Beans

Three Meat Baked Beans

My mom has made this bean dish for years now and it is always a hit at family gatherings! Usually there are NO leftovers!

Ingredients

* 1/2 pound Polish sausage (or turkey smoked sausage), cut into 1/4-inch slices
* 1/2 pound ground beef (or ground turkey)
* 3 tablespoons chopped onion
* 5 slices bacon, cooked and crumbled
* 2 (16-ounce) cans pork and beans
* 1/3 cup ketchup
* 1/4 cup firmly packed brown sugar
* 2 tablespoons molasses
* 1 1/2 teaspoons Worcestershire sauce
* 1 1/2 teaspoons prepared mustard

Preparation

Brown Polish sausage in a skillet; remove from skillet, and discard drippings. Set sausage aside.

Combine ground beef and onion in skillet; cook, stirring until meat crumbles and is no longer pink. Drain.

Stir together ground beef mixture, sausage, bacon, and remaining ingredients in a lightly greased 11- x 7-inch baking dish.

Bake, uncovered, at 350° for 30 minutes.
Southern Living, MAY 2003

Lemon Asparagus Chicken

Lemon Asparagus Chicken

1 tablespoon vegetable oil

4 skinless, boneless chicken breast halves (about 1 pound)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Asparagus Soup

1/4 cup milk

1 tablespoon lemon juice

1/8 teaspoon ground black pepper

Lemon slices (optional)

* Heat the oil in a 10-inch skillet over medium-high heat. Cook the chicken for 10 minutes or until it's well browned on both sides.
* Stir the soup, milk, lemon juice and black pepper in the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Garnish with lemon slices, if desired.

Oreo Cheesecake

Oreo Cheesecake

Crust:

24 crushed Oreos
¼ cup Sugar
1/3 cup butter

Pull apart and scrape out the filling from 24 cookies; crush those cookies and mix with butter and sugar. Press firmly onto the bottom of a spring form pan. Bake five minutes at 350 degrees.
Stand remaining 14 cookies around the edge of pan, firmly pressing bottom edge of each cookie into crust.

Filling:
3 (8-ounce) packages cream cheese, at room temperature
¾ Cup sugar
2 Large Eggs, lightly beaten
1 teaspoon Vanilla
2 tablespoons Cornstarch
1 Cup Sour Cream

Beat together cheese and sugar until light and smooth. Beat in eggs, vanilla and cornstarch only until thoroughly mixed. Stir in sour cream until mixture is well blended. Pour into crust. Bake cheesecake for 45 minutes at 350 degrees. Remove from oven and place in refrigerator to cool immediately. This prevents cracks from forming in the cake.

Chicken Pie

Chicken Pie
by: Virginia Fitzpatrick

Ingredients:
2 c. cooked, cubed chicken
1 can cream of chicken soup
1 can cream of celery soup
1 1/2 c. chicken broth
black pepper
1 stick of melted butter
1 c. self-rising flour
1 c. milk

Directions:
Put the chicken in a baking dish. Mix the broth, soup, and pepper until it's smooth. Pour it over the chicken. Mix the butter, flour, and milk into a mixture and pour it over the top. Do not stir. Bake at 350 F until the top is slightly brown.