Easy Crock Pot Orange Chicken

Ingredients
4-5 Boneless Chicken Breasts - Thawed
3/4 cup Orange Marmalade
3/4 cup of BBQ sauce
2 tbsp. Soy Sauce

Directions
Cook the Chicken in the crock pot (low) for 3 hours - covered
Drain the Juice from the Crock Pot
Mix the BBQ sauce, Orange Marmalade, and Soy Sauce
Pour Mix over chicken, cover and cook on high for an additional 30 minutes.

http://myfridgefood.com/recipes/entree-chicken/easy-crock-pot-orange-chicken

Honey Roasted Potatoes

Ingredients
1 1/2 lb. potatoes, unpeeled, cut 1" chunks (Red Potatoes work best)
3 Tbsp. finely diced onion
4 Tbsp. butter, melted
2 Tbsp. honey
2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. cayenne pepper

Directions
Preheat oven to 375 degrees.

Line a shallow baking pan with nonstick foil or spray with nonstick cooking spray; set aside.

Toss the potato cubes and diced onions together in a medium bowl.

In a small bowl, combine melted butter, honey, dry mustard, salt and cayenne pepper; mix well.

Pour the butter mixture over the potatoes and onions; mix well. Spread the potatoes and any extra butter on the prepared baking sheet, making sure that the potatoes are in a single layer.

Bake @ 375 degrees for 35-40 minutes, stirring 2-3 times during baking time, until potatoes are tender and golden brown

http://myfridgefood.com/recipes/salads-and-sides/honey-roasted-potatoes

Crispy Cheddar Chicken

Ingredients
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
1/4 t salt
1/8 t pepper
1/2 C milk
3 C cheddar cheese, grated
1 t dried parsley

Sauce:
1 14 ounce can cream of chicken soup
2 T sour cream
2 T butter

Directions
1. Cut each chicken breast into 3 large chunks.
2. In a small food processor grind up the ritz crackers.
3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine.
4. Dip each piece of chicken into the milk then the cheese and finally the cracker crumbs.
5. Spray a 9x13 pan with cooking spray and lay the chicken inside the pan.
6. Sprinkle the dried parsley over the chicken.
7. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.
8. Into a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

http://myfridgefood.com/recipes/entree-chicken/crispy-cheddar-chicken/

Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Chicken Rotel

3 cups chicken
2 large bell peppers
2 large onions
1 stick margarine
1-10 ounce can Ro-Tel tomatoes
2 pounds Velveeta cheese
1-16 ounce can English peas
1-7 ounce package spaghetti
1 1/2 cups water

Boil chicken until done, let cool and remove meat from bones. While chicken cools, sauté chopped onions and peppers and butter. Cook spaghetti in 1 1/2 cups water. After sauteing onions and peppers, add cheese and cook slowly until melted (cube cheese). Add the Ro-Tel tomatoes and chicken and mix well with cheese. Stir in cooked spaghetti. Add English peas last and fold them in easily. Bake at 350 for 35 minutes or until bubbly hot. The Ro-Tel tomatoes make this spicy. Makes 3 quarts

Mrs. Sarah Rico

From Tunica Easy Livin' cookbook