Crock Pot Chicken Pasta...

I got this fabulous recipe from Sharee... it's a crowd pleaser!

1 Can Cream of Chicken Soup
1 8 oz. Cream Cheese
1/2 Cup Water
1 Packet Dry Good Season Italian Dressing

Combine these ingredients in a Crock Pot and cook on high for 4 hours. Mix with a wire wisk.

6 Chicken Breasts
Cut into bite size pieces and cook in butter til done.

1 Bag Bowtie Pasta
Cook pasta while meat is cooking...

Combine all ingredients in a large pasta bowl.

This is a repeat recipe in our home... very hearty...kids love it!

Chicken Stuffing Casserole...

This is one of David's favorites... Super easy and yummy!

6 Chicken Breasts Trimmed and quartered
2 6 oz. Packets Chicken Stove Top Stuffing
2 Cans Cream of Chicken Soup
2/3 Cup Sour Cream
2/3 Cup Half and Half

Mix stuffing with 3 cups of water and set aside. Arrange chicken in the bottom of a casserole dish. Mix soup, sour cream and half and half... pour over the top of chicken. Spread stuffing evenly on top of soup mixture. Cover and bake at 350* for 35 minutes...uncover and bake 10 more minutes.

Enjoy...

Toasted Parmesan French Bread...

So good they'll wipe their plates with it...

Loaf of French Bread
1 Cube softened Butter
Parmesan Cheese

Slice bread into 1 inch slices on the diagonal. Spread a little butter on each slice and sprinkle with Parmesan Cheese. Heat a large non-stick skillet... turn bread butter side down and toast until golden.

I serve this with almost all pasta dishes... and some soups. Yum!

Chicken Fettucini...

Okay this is sooooo easy... but sooooo yummy!

2 Bottles of Fettucini Sauce
4 Chicken Breast
2 Tablespoons Butter
1/2 Cup Half and Half
1 Cup Parmesan Cheese
4 Cups Broccoli Florets (lightly steamed)
Fettucini Noodles (Cooked)

Cut chicken into bite size peices and brown in butter... salt and pepper to taste. Chicken should be cooked throughly. Add Fettucini Sauce, half and half and about 1/2 cup of Parmesan Cheese. I use two different brands of fettucini sauce... like one with mushrooms and one with garlic.

Pour Fettucini Sauce over noodles. Top with Broccoli and sprinkle with Parmesan Cheese.

Can you believe it was that easy... Enjoy!

Sandi's Snickerdoodles...

3 3/4 Cups Flour
1/2 Tsp. Baking Soda
1/2 Tsp. Cream of Tartar
1/2 Tsp. Salt
1 Cup Butter
2 Cups Sugar
2 Eggs
1/4 Cup Milk
1 Tbl. Vanilla
1 Tsp. Almond Extract

3 Tbls. sugar
1 Tsp. Cinnamon
2 Tsp. Brown Sugar

Sift dry ingredients and set aside. In a medium bowl, cream butter and sugar... Add eggs, milk, vanilla and almond extracts. Gradually add the dry ingredients. Cover and chill for a couple hours. Preheat oven to 375*

In a pie dish...stir together the remaining brown sugar, white sugar and cinnamon. Roll the chilled dough into 1 inch balls, then roll the balls in the sugar mixture. Place cookies 2 inches apart on the cookie sheets.
Bake for 9 minutes in the preheated oven, until cookies begin to brown at the edges. Remove from baking sheets to cool on wire racks.

These are the best Snickerdoodles ever... I sometimes dip a third of the cookie in chocolate for a special treat. YUM!

Yummy Chicken Enchiladas...

2 Cups Shredded Cheddar Cheese
2 Cups Shredded Monterey Jack Cheese
1 Onion Chopped and browned in butter
2-3 Cloves Garlic Chopped
3-4 Cups Shredded Cooked Chicken
1-2 Cups Sour Cream
1 Can Condensed Cream of Chicken Soup
1 Can Chopped Green Chilies
10 (8 inch) Flour Tortillas, warmed

In a skillet brown onion, add garlic and chilies, stir in Sour Cream and Soup. Remove 1/4 of this sauce.
In a large bowl combine chicken, 1/4 of the sauce (already removed) and Monterey Jack Cheese.
Spoon chicken mix into flour tortillas and roll placing seam side down in a large glass baking dish. Top with remaining sauce and sprinkle Cheddar Cheese on top.

Cover and bake at 350 degrees F for 20 minutes. Uncover; and let the cheese bake until golden. Let stand for 10 minutes before serving.

Everyone loves these... Enjoy!

So Good Spanish Rice...

2 TBL. Canola Oil
2 TBL. Chopped Onion
1 1/2 Cups Uncooked White Rice
2 Cups Chicken Broth
1 Cup Chunky Salsa

Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

This is a really good rice to serve with tacos, enchiladas, and other Southwest Meals. Enjoy!