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CHICKEN TETRAZZINI
6 chicken breast halves
3 10-ounce cans condensed cream of chicken soup
1 large onion, chopped
1 teaspoon salt
1 teaspoon dried Italian seasoning
1
⁄
8
teaspoon pepper
1 tablespoon dried parsley
1
⁄
2
cup dry white wine
1 pound fresh mushrooms, sliced
Combine all ingredients except mushrooms in slow cooker. Cover and cook
on low for 4-5 hours or until done. Stir in mushrooms the last half hour.
Yield: 4 servings
VEGETABLES
THREE VEGETABLE CHEESE BAKE
1 16-ounce package frozen broccoli florets
1 16-ounce package frozen cauliflower
1 16-ounce package frozen Brussels sprouts
2 10-ounce cans condensed cream of mushroom soup
1
1
⁄
2
pounds Velveeta
®
cheese, cut into 16 pieces
Thaw frozen foods. Place ingredients in slow cooker in order listed. Cover
and cook on low for 5-6 hours or until vegetables are tender.
Yield: 10-12 servings
MAPLE BAKED BEANS
5 14-ounce cans pork ‘n beans
1
⁄
4
cup chopped onion
1
⁄
3
cup maple syrup
2 teaspoons ground mustard
6 slices of bacon, cooked and crumbled
Combine ingredients in slow cooker. Cover and cook on low for 7-8 hours
or until thick and hot.
Yield: 15 servings