Chicken and Wild Rice - Crockpot

Ingredients - 

4 Boneless Skinless Chicken Breasts

1 Onion chopped

2 Cream of Mushroom Soup

2 boxes Uncle Ben`s Long Grain and Wild Rice

Instructions - 

Place chicken in bottom of slow cooker. Sprinkle chopped onion over top.

Top with cream soup. Cover and cook on low 7-8 hours. Cook rice according

to package directions*. Before serving, stir rice in. Serve hot.

*Can cook rice the night before and place in refrigerator. Before serving, stir

cold rice in and let cook for another ten minutes or until rice is heated through.

From Southern PlateURLhttp://www.southernplate.com/2010/08/slow-cooker-chicken-and-wild-rice-and-your-cheering-section.html(for original recipe)

(For our family I double the rice and cream of mushroom soup)

Shrimp with Green Noodles

18 oz Spinach Noodles

2 pounds Shrimp

1/2 cup Butter

1 can Cream of Mushroom Soup

1 cup Sour Cream

1 cup Mayonnaise

1/2 tsp Dijon Mustard

1/2 cup Cheese - Cheddar (shredded)

Cook noodles. Line casserole dish with noodles.

Saute shrimp in butter until pink.

Cover noodles with shrimp.

Preheat oven to 350 degrees.

Combine soup, sour cream, mayo, and mustard. Pour over shrimp.

Sprinkle cheese on top.

Bake at 350 for 30 minutes.

French Fried Onion Chicken and Rice Casserole

French Fried Onion Chicken and Rice Casserole

Who doesn't like French Fried Onions... And they can be used for things other than the Thanksgiving Green Bean Casserole... So when I found this recipe I had to try it!

For this casserole... Ingredients:

• 1 box Chicken-flavor Rice-A-Roni
• 1 can Cream Of Mushroom Soup 
• 1 container Sour Cream
• 2 cups cooked chicken (the original recipe used a Rotisserie chicken but I used boiled shredded chicken instead)
• 1 container French-fried Onions

Cook Rice-A-Roni according to package.

While it cooked I put a large pot of chicken on to cook... But only used about 2 cups of the chicken, shredded for this recipe.

In a pan mix the soup and sour cream...

As well as the cooked Rice-A-Roni and cooked chicken...

TIP: You can shred your cooked chicken in your Kitchen Aid Mixer!

Mix all 4 ingredients (soup, sour cream, rice-a-roni, and chicken).

Bake at 350 degrees for 35 minutes.

Cover with the french fried onions and bake for 5 more minutes...

Then it is time to enjoy this yummy goodness!

SLOW COOKER ROAST

SLOW COOKER ROAST

Roast (I use whatever is on sale!)
      size determined by your family and whether you want leftovers :-)
1 pkg Onion Soup Mix
2 Family Size cans Cream of Mushroom Soup
1 Soup Can of water

Put Roast in slow cooker and sprinkle onion soup on top. Cook on High 4-6 hours or LOW 8 hours.

About 2-3 hours before serving add soup and water. Stir.

Serve over rice.

Green Bean Casserole

Green Bean Casserole2 cans drained Green Beans
3/4 cup Milk
1 can Cream of Mushroom Soup
1/8 tsp Black Pepper
1 can French Fried Onions

Combine beans, milik, soup, pepper, and 1/2 can French Fried Onions; Pour
into a 1 1/2 quart casserole dish. Bake uncovered at 350 degrees for 30
minutes. Top with remaining onions and bake for 5 minutes longer.

(Optional: use 18 oz of frozen green beans)

Crock Pot Cream Cheese Chicken

Crock Pot Cream Cheese Chicken

Ingredients

·                     2.5 pounds boneless, skinless chicken breasts (I usually use 4)

·                     8 oz reduced fat cream cheese

·                     10.75 oz can cream of chicken or mushroom soup

·                     1/2 cup water

·                     1 packet Italian salad dressing dry seasoning

·                     16 oz pasta of choice (I use Penne or Rotini)

Directions

Use an electric mixer to combine cream cheese, soup, water and seasoning packet. Pour over chicken in crock-pot. Cook on high 4-5 hours or low 8-9 hours. 

Can be served over noodles or rice. Good with broccoli, drizzled with sauce. 

Makes 6 servings

Shrimp and Yellow Rice

Shrimp and Yellow Rice
2 lb Shrimp, peeled, raw
1 pkg Yellow Rice
1 can Cream of Mushroom Soup
1 can Rotel Tomatoes
1 med Onion, chopped
1 med Bell Pepper - green, chopped
1/4 c (1/2 stick) Butter

Saute shrimp and margarine until pink, then add onion and bell pepper. Saute 5 minutes more. Cook rice according to directions. Combine shrimp mixture and rice. Add soup and tomatoes. Pour into 13 x 9 greased casserole dish. Bake at 350 for 15 minutes. Serves 6 to 8.

My favorite place to find recipes is in CHURCH COOKBOOKS. Images of delicious Dinners on the Ground come to mind. YUM! This recipe was submitted by Vivian Brown, Our Best Homecooking, Ebenezer Baptish Church Youth Ministry cookbook (1997).


-Debbie

Hamburger Potato Casserole

Hamburger Potato Casserole

1 pound ground meat
4 large potatoes, sliced
1 can cream of mushroom soup
8 slices American cheese
1 soup can of water

Brown ground meat and drain.
Layer ground meat, half of sliced potatoes, cheese slices, and finish with remainder of potatoes in a casserole dish.
Mix soup and water and pour over meat, potato, cheese layers.
Cover with aluminum foil and bake for 1 hour at 350*.

Beef Stroganoff - crockpot

Beef Stroganoff - crockpot

2 cans cream of mushroom soup
1 pkg onion soup mix
1 pkg sliced mushrooms
1 onion cut into rings
1 pkg beef stew meat

16 oz sour cream
1 pkg egg noodles

Place stew meat, onions, mushrooms, onion soup mix and cream of mushroom soup in the crock pot stir and cook all day on low.

Cook noodles. Add sour cream to crock pot before serving with noodles.

Crock Pot Potatoes

Crock Pot Potatoes

1 package hash browns
1 can evaporated milk
2 cans cream of mushroom soup
1 cup french fried onions
2 cups cheddar cheese

Mix all ingredients and place in well greased crock pot. Cook on high heat for 4 hours or low heat for 6 to 7 hours