Fix-It and Forget-It Pink Cookbook (97 page)

Serve with grated
cheese
of your choice on top.

Miriam Nolt

New Holland, PA

Ruth Hershey

Paradise, PA

1 cup chicken broth

16-oz. pkg. spaghetti, cooked

4-6 cups cubed and cooked chicken,
or
turkey, breast

10¾-oz. can cream of mushroom soup,
or
cream of celery soup

1 cup water

¼ cup green peppers, chopped

½ cup diced celery

½ tsp. pepper

1 medium onion, grated

½ lb. white,
or
yellow, American cheese, cubed

1. Put cup of chicken broth into very large slow cooker. Add spaghetti and meat.
   
2. In large bowl, combine soup and water until smooth. Stir in remaining ingredients, then pour into slow cooker.
   
3. Cover. Cook on Low 2-3 hours.
   

Variations:

1. For a creamier dish, add a 10¾-oz. can cream of chicken soup to Step 2.

Arlene Miller

Hutchinson, KS

2. Add 4½-oz. can chopped green chilies to Step 2, for more zest.

Janie Steele

Moore, OK

10¾-oz. can cream of chicken soup

10¾-oz. can cream of mushroom soup

1 cup mayonnaise

1 small onion, chopped

½ tsp. salt

¼-½ tsp. pepper

4 cups cooked chicken, cubed

1 can water chestnuts, drained and chopped

1 cup sour cream

1 cup cooked and drained fettuccine pasta

2 cups cheese, shredded

crushed potato chips

1. Combine soups, mayonnaise, chopped onion, salt, and pepper in slow cooker. Mix until smooth.
   
2. Stir in cubed chicken and water chestnuts.
   
3. Fold in sour cream and fettuccine.
   
4. Cover. Cook on High until bubbly, about 1½ hours.
   
5. Ten minutes before end of cooking time and before serving, sprinkle with shredded cheese and crushed potato chips. Continue cooking, uncovered.
   

Sue Pennington

Bridgewater, VA

6 boneless, skinless chicken breast halves

2 10¾-oz. cans broccoli cheese soup

2 cups milk

1 small onion, chopped

½-1 tsp. salt

½-1 tsp. dried basil

¹
/
₈
tsp. pepper

1. Place chicken pieces in slow cooker.
   
2. Combine remaining ingredients. Pour over chicken.
   
3. Cover. Cook on High 1 hour. Reduce heat to Low. Cook 5-6 hours.
   

Serve over cooked
noodles
.

Carol Eberly

Harrisonburg, VA

2 10¾-oz. cans cream of chicken soup

½ cup water

2-4 Tbsp. lemon juice, according to your taste preference

1 Tbsp. Dijon mustard

1½ tsp. garlic powder

8 large carrots, thinly sliced

8 boneless skinless chicken breast halves

1. Mix soup, water, lemon juice, mustard, garlic powder, and carrots in slow cooker.
   
2. Lay chicken over top of vegetables.
   
3. Turn chicken to coat. Push down into vegetables and sauce. Be sure that top layer of chicken is covered with sauce.
   
4. Cover. Cook on High 4-5 hours, or on Low 7-8 hours, or until vegetables and chicken are tender.
   

Serve over cooked
noodles
.

Janice Yoskovich

Carmichaels, PA

Jo Ellen Moore

Pendleton, IN

2½ cups chicken broth

1 cup butter,
or
margarine, melted

½ cup chopped onions

½ cup chopped celery

4-oz. can mushrooms, stems and pieces, drained

¼ cup dried parsley flakes

1½ tsp. rubbed sage

1 tsp. poultry seasoning

1 tsp. salt

½ tsp. pepper

12 cups day-old bread cubes (½-inch pieces)

2 eggs

10¾-oz. can cream of chicken soup

5-6 cups cubed cooked chicken

1. Combine all ingredients except bread, eggs, soup, and chicken in saucepan. Simmer for 10 minutes.
   
2. Place bread cubes in large bowl.
   
3. Combine eggs and soup. Stir into broth mixture until smooth. Pour over bread and toss well.
   
4. Layer half of stuffing and then half of chicken into very large slow cooker (or two medium-sized cookers). Repeat layers.
   
5. Cover. Cook on Low 4½-5 hours.
   

Louise Stackhouse

Benton, PA

4 boneless, skinless chicken breast halves

10¾-oz. can cream of chicken,
or
celery,
or
mushroom, soup

¹
/
₃
cup milk

1 pkg. Stove Top stuffing mix and seasoning packet

1
²
/
₃
cups water

1. Place chicken in slow cooker.
   
2. Combine soup and milk. Pour over chicken.
   
3. Combine stuffing mix, seasoning packet, and water. Spoon over chicken.
   
4. Cover. Cook on Low 6-8 hours.