Chicken Pot Pie Cupcakes

ORIGINAL Source: Sunny Slide Up

Ingredients:
2 cups of cooked chicken breasts diced
1 can cream of chicken soup
1 cup frozen mixed veggies
1 cup shredded cheddar cheese
1/2 tablespoon of dried thyme
1/2 tablespoon of dried basil
1 teaspoon onion powder
1 teaspoon garlic salt
2 (10 oz) cans Pillsbury biscuits

Directions:

1. Preheat your oven to 400.
2. In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, cheese, herbs and spices.
3. Lightly grease a 12-cup muffin tin and place the Pillsbury biscuits into each cup, pressing into the bottom and up the sides.
4. Evenly spoon the pot pie mixture into each biscuit cup. Slide into the oven and bake for about 15 minutes. Check at the 12 minute mark.
5. Let rest for about 3 minutes and dig in!

Slow Cooker Ranch Pork Chops

FB Source: Lisa Brickett

Ingredients:
package of boneless pork chops
1 can of Cream of Chicken soup
1 packet dry Ranch dressing mix

Directions:

1. In slow cooker, layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing mix all over.
2. Cover and cook on high for 4 hours OR Low for 6 hours.

The porkchops come out very tender and the flavor is amazing! You also get a good gravy for mashed potatoes 

Susan Bartlett's Chicken Spaghetti

Chicken Spaghetti

Ingredients:

3 large boneless skinless chicken breasts
1/2 cup water
1/2 onion chopped

1 package dry spaghetti sauce mix

2 small or 1 large can cream of chicken soup

1 stick of butter

8 oz pkg of cream cheese

Directions:

1. Put first 4 ingredients in a slow cooker for and cook on low 5-6 hours.
2. Then add cream of chicken soup and butter (margarine will work but it's not as good) Stir it in till the butter is melted.
3. Shred the chicken. *You can let it continue to cook or go directly to the next step.
4. An hour before serving, add cream cheese, stirring occasionally to incorporate the cheese.
5. Serve over thin spaghetti or angel hair pasta.

I have served it over regular noodles and it's just not the same.  Sounds funny, I know but it's so much better with the thin spaghetti noodles.  My husband doesn't like angel hair so I stick with the thin spaghetti.

The sauce makes a lot so you can either boil a 16 oz package of noodles and add it to the sauce or just boil enough noodles for your dinner and freeze the rest of the sauce for another night.  Probably makes 12 good servings.

I fed the missionaries last night and they could not get enough of this.  The only reason they stopped was because I had to save some for my son that was coming home from a Scout trip.  They had 3rds, my boys had 2nds and it was gone.  It feeds a large family or a medium sized one with plenty of leftovers........unless you are feeding the missionaries.  LOL

*Stacie says: "I cooked my 3 frozen chicken breasts on high for 3 hours, took them out and shredded them in my Kitchenaid, and then put the chicken in the fridge until the rest of the sauce was ready. My chicken was tender and most, and not overcooked or dry, which is what normally happens when chicken is left in the slow cooker for a long time. Once I added the cooled chicken back to the sauce, it took less than 5 minutes to bring it back to a heated stage. :)
"Also, I am NOT a professional photographer. This pic does NOT do justice to the deliciousness that awaited us after I snapped the pic! ;)"

8 Can Taco Soup

Pampered Chef with Lorraine

8 Can Taco Soup

Ingredients:
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (12.5 oz.) can white chicken breast, drained
1 (10.75 oz.) can cream of chicken soup
1 (10 oz.) can green enchilada sauce
1 (14 oz.) can chicken broth
1 packet taco seasoning

Directions:

1. Mix all ingredients together in a large pot.
2. Heat until warm, stirring occasionally.
3. Serve with tortilla chips.

I have a feeling I'm going to be making this soup a lot when the winter months roll in. Not only does it warm my body, but it warms my soul!  Enjoy.

Source: http://highheelsandgrills.blogspot.com

Slow Cooker Chicken and Noodles

Debbie Stultz Walter

I made the Crockpot Chicken and Noodles and it was delicious. My husband even said it was better than Bob Evans Chicken and Noodles. Now that's a compliment. The only thing I would do different is to make sure I'm using the proper size cans of chicken broth. Mine were a little smaller than what the recipe called for and it really needed a little more.

Crockpot Chicken and Noodles

Ingredients
4 boneless skinless chicken breasts (I used frozen)
2 cans cream of chicken soup
1 stick of butter
2 15 oz cans chicken broth
24 oz. frozen egg noodles

Directions
Cook chicken, soup, butter, and broth in crock-pot on low for 6-7 hours.
Take chicken out and shred.
Put chicken back in; add noodles and cook on low for 2 hours. Stir a few times while cooking.

Slow Cooker Buffalo Chicken With Pasta

Tina Charlene

Slow Cooker Buffalo Chicken With Pasta

1 lb chicken breast, bite size pieces
1 (11 1/2 ounce) can reduced fat cream of chicken soup
1/2 cup hot sauce ( like for buffalo wings)
6 ounces part skim mozzarella cheese, shredded ( about 1 1/2 cups)
1/2 cup blue cheese, crumbled
1 1/2 cups fat free sour cream
3 cups penne, uncooked
Directions
Season chicken salt and pepper and put it in the crock.
Add the chicken soup and hot sauce and stir.
Cook on low 4-6 hours or high 2-3.
Stir in cheeses and sour cream and turn off the crock pot.
Boil pasta according to package instructions, drain well and add to the chicken/sauce mixture.
Stir well and serve!

Crazy Good Casserole

My Witchy Kitchen

Crazy Good Casserole

4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt and pepper to taste

Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400.

Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into prepared baking dish.
Top with crumbled bacon.
Top with remaining cup of Monterrey Jack cheese.
Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

Chicken Pot Pie with just 4 ingredients

Don't Poke The Bear Productions

Chicken Pot Pie with just 4 ingredients? It couldn't get any easier!

Ingredients:
Grands!® Chicken Pot Pie Puffs
2 cups Green Giant® frozen mixed vegetables, thawed
1 cup diced cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Directions:

1. Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
2. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
3. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
4. Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
5. If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

Make the Most of This Recipe With Tips From The Pillsbury® Kitchens

Slow Cooker Italian Chicken

Eagle Butte

Slow Cooker Italian Chicken

4 chicken breasts, 
1 packet Zesty Italian dressing seasoning, 
8 oz. cream cheese (softened), 
2 cans cream of chicken soup; 

Cook on low for 4 hours. If sauce is too thick, add a little milk. Serve over pasta. Wowzers! 

Easy Slow Cooker Potato Soup Recipe

katypixels.com

EASY Slow Cooker POTATO SOUP RECIPE:

Ingredients:
1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style)
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion

Directions:
1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.
2. Cover, and cook on low for 5 hours.
3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.
4. Garnish with green onion.

Chicken Crescent Rolls

FB Source: Sheyrl Colclough

Ingredients:
2 boneless skinless chicken breast
2 cans of refrigerated crescent rolls
26 oz can cream of chicken soup
1 cup cheddar cheese

Directions:

1. Boil chicken breast, then shred.
2. Roll out each individual crescent. Place about a Tbsp of shredded chicken in center and roll it up.
3. Bake on 350 for about 10-15 minutes until just starting to turn golden. 
4. Pour soup mixture over the top bake an additional 10 min.
5. Top with cheddar cheese and bake for 10 more minutes.

Stacie says: "2 chicken breasts shredded make for VERY full crescent rolls. I use 23 oz (pre-cook weight) of chicken, cooked and shredded, and STILL have enough for another batch, so we'll be making this again this week. I also used half the soup, and mixed in equal amounts of milk with it. I saved the rest for the next batch I make this week."

Chicken and Biscuit Bake

Our-WV.com

Chicken and Biscuit Bake:

A cross between chicken and dumplings and a pot pie. In any case, it's fabulously good and comes together in a convenient casserole!

3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper

Directions:

1. Preheat oven to 350 degrees.
2. Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.
3. Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish (mine was a 12" round). Pour in the melted butter.
4. Layer the shredded chicken on top of the butter.
5. Sprinkle on the veggies.
6. In a small mixing bowl, combine the milk and Bisquick. (It's okay if there are a few lumps remaining.)
7. Pour over the chicken and vegetables. DO NOT MIX!
8. Sprinkle on a little black pepper, if desired.
9. Combine the cream of chicken soup with the warmed stock in a small mixing bowl.
10. Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!
11. (Yes, it'll looks like a big, soupy mess. Trust me ... this is what it's supposed to look like!)
12. If using a 9 x 13 pan, bake for 40 - 45 minutes or until casserole is set and top is brown and bubbly. If using a large, round dish (mine was 12"), bake for 50 - 55 minutes or until casserole is set and top is brown and bubbly.
13. Remove from oven and allow to rest for 5 minutes. Serve and enjoy!

Dorito Chicken and Cheese Casserole

I am a Texan

Dorito Chicken and Cheese Casserole

3 cups cooked chicken, chopped (I used a rotisserie chicken)
1 cup sour cream
1 can cream of chicken soup
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed

Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

Easy Slow Cooker Potato Soup

Camp Cooking in Colorado

Easy Slow Cooker Potato Soup

Ingredients:
1 30 oz. bag of frozen, shredded hash browns
3 14 oz. cans of chicken broth
1 can of cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 8 oz pkg. cream cheese
bacon, shredded cheddar cheese, green onion, sour cream for garnish

Directions:
Combine everything (except cream cheese) in your crockpot. Cook on low for 6-8 hours. About one hour before serving, add cream cheese to the crockpot and cook until thoroughly melted. Ladle soup into bowls and top with bacon, cheddar cheese, green onion and/or sour cream.

Broccoli Cheese Soup for the Slow Cooker

Erin Pawley

Broccoli Cheese Soup for the Slow Cooker

1/2 cup green pepper, chopped
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Directions:
1 Sauté onion and green pepper in butter.
2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.

Easy Mexican Casserole

Kelly Spears

Easy Mexican Casserole
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Chicken and Dumpling Casserole

Shannon Farley

Ingredients:

2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 tsp of chicken granules (I use Wylers)
1/2 tsp dried sage
1 tsp black pepper
1/2 tsp of salt or more to taste

Directions:

1. Preheat oven to 350 degrees.
2. Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
3. Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
4. Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
5. Bake casserole for 30-40 minutes, or until the top is golden brown.

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

Crispy Cheddar Chicken

FB Source: Ethel Bodnar Kerckaert

ORIGINAL SOURCE: Jamie Cooks It Up

Ingredients:

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated*
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup*
2 tablespoon sour cream*
2 tablespoon butter*

Directions:

1. Crush crackers. 
2. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. 
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. 
4. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine.
5. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. 
6. Then press the cheesy coated chicken into the cracker crumbs and press it in.
7. Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. 
8. Sprinkle the dried parsley over the chicken. 
9. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. 
10. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.
11. In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

*You always have the option of using Light or calorie reduced ingredients