Crock Pot Chicken Pot Pie

3-4 uncooked boneless skinless chicken breasts, thawed and cubed
2-3 cans of cream of chicken soup
1 cup of milk
4 medium potatoes, diced
1 small bag or box of frozen peas and carrots
1 small onion, diced
Season All Spice (or whatever your heart desires)
2 packages of Pillsbury Crescent rolls

In a crock pot add Chicken breast, soup, milk, potatoes, onion and all spices. Cook on low for about 6 hrs. Then stir in a bag of carrots and peas to the crock pot; cook for about 10 minutes. Transfer to a pie plate or other oven-safe dish. Unroll Crescent rolls and place on top of the pie. Does not have to be pretty just as long as it covers the dish. Bake in oven according to crescent roll package.

Tater Tot Casserole

1 (32 oz) pkg frozen potato rounds
1 (16 oz) container sour cream
1 cup shredded cheddar cheese
1 (10.75 oz) can condensed cream of mushroom soup
1 (6 oz) can french-fried onions

Preheat oven to 350 degrees. Grease a 9x13 baking dish. Arrange tater tots in the prepared baking dish. In a mixing bowl, combine sour cream, cheese, and mushroom soup.

Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole. Bake in the oven for 45 to 60 minutes.

From cooks.com.

Stuffed Pasta Shells

1 lb shredded mozzarella cheese
15-oz container ricotta cheese
10-oz pkg frozen chopped spinach, thawed and squeezed dry
12-oz pkg jumbo pasta shells, cooked and drained
28-oz jar spaghetti sauce

Combine cheeses and spinach in mixing bowl.
Stuff a rounded tablespoonful into each shell.
Arrange filled shells in a greased 9x13 baking dish.
Pour spaghetti sauce over the shells.
Cover and bake at 350 for 30-45 minutes, or until heated through.

from 5-Ingredient Recipes

Chicken Salad

4 cups chopped cooked chicken
2 cups thinly sliced celery
1/4 cup sweet pickle relish
2 tablespoons minced onion
3/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt

Stir together first four ingredients.
Then, stir together the other four ingredients until well blended.
Add to chicken mixture and toss well.
Cover and chill.

from The Ultimate Southern Living Cookbook

Pimenta Cheese Spread

3 cups shredded cheddar cheese (mix and match to preference, try Extra Sharp Vermont and Sharper Cheddar)
1/2 cup mayonnaise
2 oz jar pimentos
1 tsp cayenne pepper (or less, depending on how hot you like it)
1/2 tsp ground cumin

mix it all together

Anne's Chicken N Dumplings

Ingredients:

1 package 24 oz. Anne’s Flat Dumpling Strips
3-5 Tablespoons Anne’s Chicken Base
13-15 oz. Canned cooked chicken
4 Quarts water salted with 1 1/2 teaspoons salt
Salt and pepper to taste

Instructions:

Bring to a boil in a large 6 qt stock pot, 4 quarts salted water. Add the chicken base. Remove the frozen dumplings from freezer while water is heating. Separate each layer of dumplings as needed and drop 8-10 in boiling broth stirring under as added. As broth comes back to a boil, add more dumplings stirring after each addition until all are in boiling broth. Cook at a full boil about 10-12 minutes or until desired tenderness is achieved Add cooked chicken and boil 2 more minutes. Check to see if more salt is needed and add pepper as desired. Remove from heat, cover and wait 20-30 minutes before serving.

annesdumplings.com