Crockpot Chicken & Dumplings

4 boneless chicken breast halves

2 Tbsp butter

2 cream of chicken soup

1 onion finely diced

2 (10 ounce) packages of regrigerated biscuit dough, torn into pieces

 

put chicken, butter, soup and onion in slow cooker and fill with enough water to cover, cook on high 5-6 hours, one hour before serving add torn dough pieces to make dumplings

 

*I also add chopped carrots, celery and potatoes to mine....I also don't remember putting any water in with it, maybe my extra vegetables that I add take care of that though?

Broccoli Scalloped Potatoes

2 Tbls. chopped onion
4 garlic cloves, minced
1/4 cup butter, cubed
5 Tbls. all-purpose flour
1/4 tsp. white pepper
1/8 tsp. salt
2 & 1/2 cups milk
2 cups (8 oz) shredded swiss cheese, divided
2 lbs medium potatoes, peeled & thinly sliced
2 cups julienned fully cooked ham
2 cups frozen broccoli florets, thawed & patted dry

In a large skillet, saute onion & garlic in butter for 3-4 minutes or until crisp-tender. Stir in the flour, pepper and salt until blended. Gradually stir in milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in one cup of cheese. Reduce heat, cook for 1-2 minutes or until cheese is melted. Sauce will be thick. Remove from the heat, gently stir in the potatoes, ham, and broccoli. Transfer to a greased 9x13 inch baking dish. Sprinkle w/remaining cheese. Bake uncovered 20-25 minutes longer or until potatoes are tender and cheese is melted.

8 Servings

Chicken Pot Pie

1 10oz pkg frozen peas and carrots
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup butter or margarine
1/3 cup all-purpose flour
1/2 tsp salt
1/4 tsp ground sage
1/8 tsp pepper
2 cups water
3/4 cup milk
1 Tbls instant chicken bouillon granules
3 cups cubed cooked chicken or turkey
1/4 cup chopped pimiento
1/4 cup snipped parsley
Pastry for Double-Crust Pie
* the recipe doesn't call for potatoes but I usually cube some potatoes and boil them and add them as well.

Cook peas and carrots according to package directions; drain. In a saucepan cook onion and mushrooms in butter or margarine till tender but not brown. Stir in flour, salt, sage and pepper. Add water, milk, and chicken bouillon granules all at once. Cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more. Stir in drained cooked vegetables, chicken or turkey, pimiento, and parsley; heat until bubbly. Turn chicken mixture into 6 individual casseroles or a 12x71/2x2-inch baking dish.

*If I remember to buy a crust I will put this into the crust and bake it for 10-15 minutes or until the crust is done. If I don't have a crust on hand and don't feel like making one I will just make the filling on the stove top and then cook some buttermilk bisquits to go with it. We like it either way!

Herb Roasted Potatoes

1 tbls. butter
1 tbls. olive oil
1 & 1/4 tsp. dried oregano (I don't think I add quite this much or the potatoes turn out green)
1 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 lbs potatoes, peeled, cut into 1 inch cubes
1 tbls. chopped fresh parsley

Preheat oven to 375 degrees. In a roasting pan melt butter in oven. Remove from oven, stir in oil, oregano, salt, garlic, pepper and potatoes until combined. Roast, turning occasionally, until potatoes are tender, about 45 minutes. Transfer to a serving bowl and toss w/parsley.

Asian Chicken Curry

2 tbsp butter
1 tsp curry powder
1 med. onion
2 large chicken breasts, cut up in cubes
2 potatoes (3-4 if red), cubed
2-3 large carrots, cut in pieces
1 can cream of chicken soup
1 soup can of milk (I usually add an extra 1/2 can of milk)

Melt butter in pan over medium heat. Add chicken cubes and cook for one minute. Add cubed potatoes and cook for two minutes. Add carrots, onion, soup, milk and curry and bring to a boil. Then, turn down heat to medium and let simmer for 15 minutes, or until veggies and tender and chicken is cooked. Stir occasionally while simmering. Serve over hot rice!

Freezer Instructions

Thaw meat. Melt butter in pan over medium heat. Then add chicken and saute for 2-3 minutes, just to heat thru. Then add all the veggies and the soup mixture. Bring to a boil and then turn down to medium heat and let simmer for 15-20 minutes, or until veggies are tender. Stir occasionally while simmering. Serve over hot rice. Enjoy!