More recipes

Cheesy Chicken

(I haven't made this particular dish yet but it sounded like something Keith would like. Will try it next week and update)

What you need:

1-1/2 lbs. boneless, skinless chicken breasts

Salt, pepper and garlic powder to taste

2 10-3/4 oz. cans cream of chicken soup

10-3/4 oz. can cheddar cheese soup

3 cups prepared rice, buttered noodles, or mashed potatoes.

What to do:

Place chicken in a slow cooker; sprinkle with salt, pepper and garlic powder. Pour soups over the top. Cover and cook on high setting for 4 to 6 hours, until chicken falls apart. Spoon over prepared rice, noodles or mashed potatoes.

Best ever broccoli salad

What you need:

½ cup of mayonnaise

¼ cup of sugar

2 T. vinegar

1 head broccoli, chopped (I didn't have time and used the precut up broccoli and it worked just fine)

1 sweet onion, diced

1 cup shredded Cheddar cheese

6 to 8 slices bacon, crisply cooked and crumbled (I left this out and it tasted good)

What to do:

Whisk mayonnaise, sugar and vinegar together; set aside. Combine broccoli, onion, cheese and bacon in a serving bowl. Pour mayonnaise mixture of the top, tossing gently. Serve immediately.

Creamy Chicken Spaghetti

What you need:

2 10-3/4 oz cans cream of chicken soup

10-3/4 oz can cream of mushroom soup

8-oz package pasteurized process cheese spread, cubed

2 lbs chicken breasts, cooked and shredded

2 14-1/2 oz cans diced tomatoes

4-oz can sliced mushrooms, drained

16 oz package spaghetti, cooked

What to do:

Combine soups and cheese spread in a saucepan. Heat over medium heat until cheese is melted. Gently stir in remaining ingredients and heat through.