~Tuesday: Baked Potato soup(recipe later), cornbread
~Wednesday: Crock-pot Spanish Rice, salad
~Thursday: BBQ Beef in crock-pot,coleslaw
~Friday: Crock-pot orange chicken, brown rice, baked sweet potatoes
~Saturday- open
~Sunday- 15 minute Beef Stroganoff, corn on the cob, salad, chocolate praline cake
Angel Chicken
8 oz. PHILADELPHIA Cream Cheese, softened
1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup
1 pkg. Good Seasons Italian Salad dressing& recipe mix
1/4 cup dry white wine or chicken broth or water
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces(we use 5-6 boneless skinless chicken breasts)
1 can drained mushrooms or 1 cup sliced fresh mushrooms
1 can drained mushrooms or 1 cup sliced fresh mushrooms
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley
BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).Add mushrooms the last 2 hrs. on low and the last hour on high.
1 comment:
Sounds soooooooo good.
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