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TARRAGON CHICKEN CASSEROLE
2 10
⁄
oz cans condensed cream of chicken soup 2 cups chicken, cooked and cubed
3
4
3 Tbs dried tarragon
⁄
tsp pepper
1
2
1 16 oz package linguine,
cooked, drained and chopped
Lightly grease the stoneware with non-stick cooking spray. In a large bowl, combine
soup, tarragon and pepper. Stir in the linguine and chicken. Pour into the
stoneware. Sprinkle with the Parmesan cheese, water and paprika. Cover; cook on
Low for 4 - 6 hours.
CHICKEN CHILI CASSEROLE
1 Tbs olive oil
1 medium onion, chopped
2 cups chicken, cooked and diced
8 oz frozen corn
2 oz black olives, sliced
1 1
⁄
oz envelope chili mix
1
4
Lightly grease the stoneware with non-stick cooking spray. In a frying pan sauté the
onion and garlic in the oil until soft, transfer to a separate bowl. In a large bowl
combine the onion mixture with the chicken, corn, olives, chili mix, salsa, peppers,
water and seasoning. Stir well. Pour the mixture into the stoneware. Cover; cook on
High for 3
- 4
hours. During the last 30 minutes sprinkle the cheese over the top
⁄
⁄
1
1
2
2
of mixture.
SOUTHWEST CHICKEN CASSEROLE
8 chicken thighs
1 cup Enchilada sauce
1 6 oz can tomato paste
2 cups water
Salt and pepper to taste
⁄
tsp garlic powder
1
2
Lightly grease the stoneware with non-stick cooking spray. Place the chicken in the
stoneware. In a bowl, combine the enchilada sauce, tomato paste, water and spices.
Spread the mixture over the chicken. Cover; cook on Low for 7 - 8 hours. Turn to
High and add the cheese cook until cheese is melted. Before serving: spoon the sour
cream over the chicken. Sprinkle with the onions and corn chips.
RECIPES
⁄
cup Parmesan cheese, grated
1
2
1 cup water
Paprika, to taste
⁄
cup of salsa
1
2
⁄
Tbs red pepper flakes
1
4
4 green peppers, chopped
1 cup water
1 cup Monterey Jack cheese, shredded
1 tsp chili powder
4 oz Monterey Jack cheese, grated
⁄
cup sour cream
1
3
⁄
cup green onions, sliced
1
4
1
⁄
cup corn chips, crushed
1
2
-9-
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