Crockpot Cheesy Chicken & Rice

Prep time: 15 mins

Cook time: 7 hours

Total time: 7 hours 15 mins

Serves: 8

Ingredients

• 1 (8oz) box Zatarain’s Yellow Rice, cooked according to package.
• 4 boneless skinless chicken breasts
• 2 cups shredded cheddar cheese, or cheese blend
• 1 medium onion, chopped
• 1 (10.5oz) can cream of chicken soup (I used the healthy choice reduced fat and sodium)
• 1 (15oz) can of corn, drained
• 2 cups chicken stock

Instructions

1. Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken.
2. Mix together the two cups of chicken broth and can of cream of chicken soup.
3. Pour mixture over chicken.
4. Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
5. Right before serving, shred chicken with 2 forks.
6. Add in cooked & prepared Zatarain’s rice, cheese and corn.
7. Mix well, until cheese is melted.

Slow Cooker Beef Enchilada Stack Recipe

Slow Cooker Beef Enchilada Stack Recipe

 Ingredients 1 lb ground beef

 ½ cup green pepper,

diced ½ cup yellow squash, diced (this is optional, but I try to sneak in vegetables where I can!)

 1 onion, diced

 1 (15 oz) can pinto beans, rinsed and drained

1 (15 oz) can black beans, rinsed and drained

1 cup salsa (I love Herdez brand)

 1 (10 oz) can red enchilada sauce (any heat level you like ­ I used mild)

 1 (1 oz) packet taco OR enchilada seasoning

 2 cups colby jack cheese, shredded

 6 (6") corn tortillas

your favorite enchilada toppings

 (sour cream, avocado, tomato, green onion, salsa, etc) Instructions

 1. Line a 6­quart slow cooker with a slow cooker liner (this is optional, but I highly recommend it. It makes clean up a breeze). Spray the liner (or your bare crock pot) with non­stick cooking spray.

2. In a large skillet over medium high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.

 3. Reduce heat to low and add rinsed beans, salsa, ½ can of the enchilada sauce, and taco seasoning and heat. Let simmer for 5 minutes so that the flavors can meld together.

 4. Pour ⅓ of the meat mixture in the bottom of the slow cooker, sprinkle ½ cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.

 5. Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining ½ cup of cheese.

 6. Cover with lid and cook on low for 3­4 hours (just until it's heated through).

 7. Scoop servings onto plates and top with your favorite toppings.

 Found the Recipe by Six Sisters' Stuff at http://www.sixsistersstuff.com/201

Chicken & Bacon Lasagna Roll Ups

Chicken & Bacon Lasagna Roll Ups

Ingredients

• 8 lasagna pasta, cooked and drained.
• 1 pound bacon, diced, cooked and drained
• 1 small red or yellow onion
• 6 cloves of garlic, crushed
• 2 boneless chicken breasts, cooked and shredded
• 2 cups of Parmesan Cream Sauce (link within the post)
• ½ cup mozzarella (to sprinkle on top)
• ½ cup grated Parmesan (to sprinkle on top)

Filling

• 1 cup ricotta cheese
• ½ cup sour cream
• 6 oz. cream cheese
• ½ cup grated Parmesan
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• salt and pepper, to taste

Instructions

• 1
  Add 8 pieces of lasagna pasta to a large pot of boiling water.
• 2
  Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
• 3
  Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
• 4
  Shred chicken breasts. Set aside.
• 5
  Cut and fry bacon.
• 6
  Add diced onions and crushed garlic 3 minutes prior to baking being finished.
• 7
  Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
• 8
  In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings.
• 9
  Divide and spread the filling onto the cooked pasta evenly.
• 10
  Add the shredded chicken onto each pasta.
• 11
  Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
• 12
  Sprinkle some Parmesan on top of the bacon and chicken.
• 13
  Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish.
• 14
  Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
• 15
  Cover the roll ups with the rest of the cream sauce.
• 16
  Top with pieces of bacon.
• 17
  Sprinkle mozzarella and Parmesan on top.
• 18
  Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
• 19
  Let it rest after taken out of oven for 5 to 10 minutes.

I found this recipie here simply gloria http://simplygloria.com/