Servings 4

INGREDIENTS:

4 boneless skinless chicken breasts, pounded to about half thickness

seasoned salt & freshly ground black pepper ( can use white salt)

garlic powder

1/3 cup all-purpose flour

1/4 teaspoon cayenne pepper ( optional but good to add in)

3 tablespoons butter

3 tablespoons olive oil ( more if needed)

1 cup dry white wine

3/4 cup low sodium chicken broth

juice of 2 whole lemons,

3/4 cup heavy whipping cream

chopped fresh parsley

angel hair pasta ( cooked only to al dente, 1 pound dry should be enough but you may use as much as desired)

freshly grated parmesan cheese

Test Kitchen Notes; skinless boneless chicken breasts may be used in place of the thighs with cooking time slightly

Servings 4

INGREDIENTS:

4 boneless skinless chicken thighs

salt and fresh ground black pepper

1 cup low-sodium chicken broth

4 slices Swiss cheese (can use 2 slices per chicken thigh)

1 (10-1/2 ounce) can condensed cream of chicken soup, undiluted

1 (10-/2 ounce) can condensed cream of mushroom soup, undiluted

1/2 teaspoon garlic powder

1/4 cup milk

2-1/2 cups dry herb flavor stuffing mix (such as Pepperidge Farm, low-sodium if possible)

1/2 cup butter, melted

INSTRUCTIONS:——————————————-

Season chicken thighs lightly with salt and pepper and place chicken breasts in crock pot skin side facing up.

Pour the chicken broth around the thighs.

Plave one slice of Swiss cheese on each thigh.

In a bowl whisk both cans of soup with garlic powder and milk until smooth and well combined.

Cover chicken with soup mixture, then sprinkle stuffing mix over all.

Drizzle the melted butter on top.

Cook on low setting for for 6-8 hours or on high settings for 4-5 hours.

Plan ahead the chicken must be refrigerated for 24-48 hours, use only seasoned salt white salt will not be as good, this will also work using a larger roasting chicken 6 pounds and up you will need to use 2 lemons for a larger chicken

Servings 6

INGREDIENTS:

1  whole chicken (about 3-1/2 to 4 pounds)

1/4 cup warm melted butter

3 tablespoons vegetable oil

seasoning salt and fresh ground black pepper

3 teaspoons garlic powder (can use more)

2 tablespoons cold butter, divided

1  large whole lemon ( using a fork pierce holes all over in the lemon/s)

chicken broth mixed with water (or can use all water)

Taken from my “Favorites” folder!

Servings 6

INGREDIENTS:

1  (6.2-ounce) package fast-cooking long-grain and wild rice mix

1/4  cup  butter or margarine

1 large celery rib, chopped

1 medium onion, chopped

4 garlic cloves, minced

1  (8-ounce) can sliced water chestnuts, drained

2-1/2  cups  chopped cooked chicken

2  cups shredded Cheddar cheese, divided

1  (10 3/4-ounce) cans condensed cream of mushroom soup, undiluted

1/2  (16-ounce) container sour cream

1/2  cup  milk

1/2  teaspoon each salt and fresh ground black pepper, or to taste

1 cup  soft breadcrumbs (homemade preferably)

1 /2 (2.25-ounce) package sliced almonds, toasted

Servings 6-8

INGREDIENTS:

oil, as needed

1 carrot, finely diced

1 large celery rib, diced

1 medium onion, chopped

4 large garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed chili flakes, or adjust to taste

2 tablespoons all-purpose flour

4 (15 ounce) cans chicken broth

1 (15 ounce) can diced tomatoes, undrained

1 (10 ounce) can Rotel tomatoes with chilies, diced

1 package taco seasoning mix (such as Old El Paso taco seasoning mix)

10 corn tortillas ( broken or cut into small pieces, more for garnish)

2-1/2 cups cooked chopped chicken

1 cup light cream

1 (14 ounce) can black beans, drained

1-1/2 cups shredded Monterey Jack cheese (can use more if desired plus more for garnish)

seasoned salt and fresh ground black pepper to taste

INSTRUCTIONS:——————————————

Heat oil in a medium saucepan over medium-high heat (use enough oil to coat the bottom of the saucepan).

Add in onions, carrots and celery; saute until tender (about 4 minutes).

Add in garlic and chili flakes; cook stirring for about 2 minutes.

Add in flour and stir for 1 minute.

Add chicken broth and bring to boil.

Add in diced tomatoes with their juice,  Rotel, taco seasoning and chicken.

Break the tortillas into pieces and add to broth mixture; bring to a boil over medium-high heat.

Reduce heat to low and simmer for about 20 minutes or until tortillas are thoroughly combined in the liquid, stirring frequently.

Mix in the Jack cheese; simmer on low heat for additional 10 minutes.

Add light cream  and black beans; simmer for additional 10 minutes.

Season with seasoned salt and pepper to taste.

If you like a thicker soup  add in more crushed tortillas, then stir into soup until combined.

Garnish with shredded cheese and broken tortilla chips.