Serve the delicious sauce over biscuits or cooked rice, use only low-sodium condensed soup and do not season the chicken with any salt before browning season with only black pepper

This was previously tested  using boneless chicken breast and skin-on chicken thighs, I have to say that the thighs are much better if you use boneless skinless chicken breasts you may want to reduce the cooking time slightly, this also may be baked in a 13 x 9-inch baking pan at 350 degrees for 45-50 minutes (using chicken thighs)

Servings 4-6

Ingredients:

2 tablespoons oil

2 tablespoons butter

7-8 chicken thighs

fresh ground black pepper

1 (8-ounce) package sliced fresh mushrooms

1 small onion, chopped

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

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

1 (8-ounce) package cream cheese, softened (reduced fat is okay to use)

1/2 cup dry white wine

1 (0.7 ounce) package dry Italian dressing mix (such as Good Seasons Italian dressing)

Instructions:—————————————

Heat oil with butter in a medium skillet over medium-high heat.

Season the chicken with black pepper; add to the skillet and brown on both sides (about 3 minutes per side).

Place the brown chicken skin-side up in the crockpot (reserve the oil in the skillet) then sprinkle the mushrooms over the top of the chicken.

To the skillet add in onion; cook for about 3 minutes.

Add in garlic and cook stirring for 2 minutes.

Add the soup, cream cheese, white wine and dry Italian dressing mix; cook stirring over medium heat until the cream cheese has melted and the mixture is smooth.

Season with black pepper if desired.

Spoon the creamy mixture over the mushrooms.

Cover and cook HIGH for 1 hour, then reduce to LOW setting and continue cooking for 5 hours or until the chicken is cooked through

Stir well before serving.

These are always a huge it at my get togethers and may be completely assembled and refrigerated until ready to bake, purchase the small cocktail smokey franks for this, make this as spicy as you like by adjusting the cayenne I have even made this using spicy ketchup

Yield 27 appetizers

Ingredients:

Yield 35 cookies

Ingredients:

COOKIES:

Yield 2 cups

Ingredients:

1/4 cup oil

1/4 cup butter

2 jumbo onions, halved and thinly sliced (or use 3 medium)

1 teaspoon white or brown sugar

1/4 teaspoon cayenne pepper

1/2 teaspoon seasoned salt (or to taste)

4 garlic cloves, minced

4 ounces cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise (do not use salad dressing it is too sweet!)

Tabasco sauce

Ingredients:—————————————–

Heat the butter and oil in the frypan over medium heat.

Add in onions, sugar, cayenne pepper and salt; saute until the onions are light golden brown (this may take about 15 minutes)
Add in garlic and cook for 2-3 minutes; set aside to cool slightly.
In a bowl, beat the cream cheese, sour cream and mayonnaise until smooth.

Add in onions; mix well to combine, then season with black pepper if desired.
Add in Tabasco sauce to taste.
Cover and place in fridge for 2 or more hours before using.

Servings 6

INGREDIENTS:

1/4 cup butter

3 garlic cloves, minced (can use more)

2-1/2 cups fresh sliced mushrooms (does not have to measure exactly)

6 cups fresh green beans (ends removed and cut in half, can use more or less if desired)

6 cups low-sodium chicken broth (for the best flavor do not substitute water)

2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted

1/4 cup fresh grated grated Parmesan cheese

1 teaspoon fresh ground black pepper, or to taste

2 (2 7/8 ounce) cans French fried onion rings (such as Durkee)

1 cup shredded cheddar cheese (can use more)

INSTRUCTIONS:———————————————

Melt the butter in a large skillet over medium heat.

Add in mushrooms and garlic and cook until they loose their moisture; set aside.

Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.

Butter a 3-quart casserole dish (or a little larger).

Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine then add in the cooked green beans and toss to combine.

Transfer to the prepared casserole dish.

Bake in a preheated 350 degrees F oven for 20 minutes.

Remove from oven and sprinkle the grated cheddar cheese on top then return to oven for about 5-7 minutes or until the cheese has melted.

You will also find this recipe on www.Recipezazz.com

One of my all time favorite soups!  I sprinkle some freshly grated Parmesan cheese on top of the soup in the bowl, I also make this with my homemade pork stock

Notes from our test kitchen; beef broth may be substituted for the consomme, if using all beef broth omit the water and use 4 cans beef broth and add in 1-2 tablespoons beef bouillon powder, for the best flavor  it is however strongly recommended to use the consomme, make certain to brown the ground beef well

Servings 3-4

Ingredients:

1  pound ground beef (can increase to 1-1/2 pounds)

2 medium onions, chopped

6 garlic cloves, minced (the more the better!)

1 teaspoon crushed red pepper flakes (optional or adjust to heat level)

1/2 teaspoon dried thyme (optional or to taste)

2/3 cup pearl barley (rinsed with cold water, a little more won’t hurt)

4 carrots (peeled and finely chopped)

2 celery ribs, diced
3 (10 1/2 ounce) cans beef consomme, undiluted
1 cup water (can use 4 cans consomme)

1 (10 1/2 ounce) can condensed tomato soup, undiluted

1 tablespoons Worcestershires sauce (optional)

1 large bay leaf

2 teaspoons salt (or to taste, I use seasoned salt)

fresh ground black pepper, to taste

Instructions:—————————————

1. In a large Dutch oven, brown the ground beef with onion, garlic, chili flakes and thyme until meat is no longer pink; drain fat then continue to cook until the meat is browned (this may take about 10-12 minutes, the meat should be browned I usually add in 2 tablespoon of oil to speed up the browning)
2. Add all remaining ingredients to pot.
3. Cover and simmer for 1-1/2 to 2 hours seasoning with more salt and pepper about halfway through cooking time.

You will also find this recipe on www.recipezazz.com

I make this on my Kitchen Aid stand mixer omitting the milk powder and using 3/4 cup each low-fat milk and water with a few other slight amount adjustments, since most of my readers use a bread machine I have posted that method and with all nutritional information, for sodium-reduced diets reduce salt to 1 teaspoon nutritional facts listed are for 1-1/2 teaspoons

Yield one 2 pound loaf/15 slices

NUTRITIONAL FACTS  (for 1 slice)  Total Fat 2.4 grams/ Cholesterol 1 mg/ Sodium 255 mg/ Total Carbs 27.8 grams/ Dietary Fiber 2.9 grams/ Protein 4.6 grams

Ingredients:

1-1/2 cups water (110 degrees F/45 degrees C)

2 tablespoons dry milk powder

2 tablespoons olive oil (can use vegetable or Canola oil)

2-1/2 tablespoons molasses

2 tablespoons honey

1-1/2 teaspoons salt

2-1/4 cups whole wheat bread flour

1-1/4 cups white bread flour

1 cup Kellog’s All Bran Cereal

2 teaspoons dry yeast

Instructions:———————————————–

Place all ingredients in bread pan indicated by your bread machine manufacturer.

Select the whole wheat or whole grain setting.