Crockpot Chicken & Dumplings :) Easy and an old favorite of mine! of Boneless Skinless Chicken Breasts (about 2 cans Condensed Cream of Chicken Soup 1 can Chicken Broth 1 medium White Onion, diced 4 Large Flaky Refrigerator Biscuits (half a can)
Coconut Curry Quinoa Bowls: Brighten up your day (and meal prep) with these one-pan Coconut Curry Quinoa Bowls full of fluffy quinoa, filling garbanzo beans, Del Monte® Sweet Peas (or Cut Green Beans) and Sliced Carrots. Each bite is nutrient dense and full of hearty flavor. Light coconut milk gives the dish a tropical twist while Thai red curry paste adds a kick of spicy heat. Serve with lime wedges and pack for lunch or portion out for dinner.
Crockpot Corn Chowder 4 potatoes (peeled and diced) 1 Can of cream corn 1 Can of whole kernel corn 2 Cups of chicken broth 8 Ounces of diced ham 1 Cups of diced onions Cups of butter 2 Cups of half and half Place potatoes, both cans of corn, chicken.
Chicken Broccoli Casserole: 1 Can Cream of Chicken Soup Cup Mayo Cup Milk 1 T Lemon Juice 2 t Curry Powder 2 Chicken Breasts – cooked & shredded Lots of broccoli freshly steamed 1 cup grated cheese Bake @ 350 for minutes Serve over rice and enjoy!
Crazy Good Casserole: boneless, skinless chicken breasts 6 strips of quality bacon 2 cans cream of chicken soup 2 cups shredded Monterrey Jack cheese 1 box ounces) dried spiral pasta 1 tablespoon garlic powder salt and pepper to taste
Creamy Crockpot Ranch Chicken (One Good Thing By Jillee)
Tortellini and Garden Vegetable Bake is chock-full of fresh vegetables like sugar snap peas, cherry tomatoes, carrots and sweet bell peppers all baked alongside cheese-filled tortellini in a creamy mushroom sauce. Change chicken broth to vegetable broth.