Crockpot Chicken Supreme

Crockpot Chicken Supreme

by: Joy Jones



2 slices Bacon
6 Chicken Breasts
1 can Cream of Chicken Soup
1 -4 0z. Can Mushrooms, drained
3 oz. Swiss Cheese



Directions: In large skillet, cook bacon until crisp. Remove from skillet and drain on paper towel. Crumble bacon and set aside in refrigerator. In the bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in crock-pot. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4 hours. Top chicken with cheese and sprinkle with bacon. Cover and cook on high for 10-15 minutes more.

Creamy Chicken Breasts

Creamy Chicken Breasts
by: Kathy Moulton

4 skinned Chicken Breasts
1 cup Seasoned Bread Stuffing, crushed
Melted Butter
1 can Cream Of Chickn Soup
1/4 cup Water
Swiss Cheese, grated

Directions: Place chicken breasts in a shallow baking dish. Place cheese on the chicken. Cover with soup and water mixture, then cover with the breadcrumbs and drip with melted butter. Bake uncovered 50-55 minutes at 350 degrees.

Hot Rolls

Hot Rolls
by: Jolene Johnson

1 cup Hot Water
1 teaspoon Salt
2 tablespoons Sugar
1 tablespoon Yeast
1 teaspoon Sugar
1/2 cup Warm Water
1 Egg, well beaten
1 cup Scalded Milk

Directions: While the milk is cooling, set yeast in 1/2 cup water and 1 teaspoon sugar. Beat the egg and add the milk and yeast. Stir in the rest of the dry ingredients, stirring until smooth. This dough is very thin. Let raise for 1 hour. Pour out on well floured board and pat out with your hand. Spread well with softened butter. Fold over and pat out again. Cut with biscuit cutter and place on greased pan. Let raise another hour. Bake at 425 degrees 15-20 minutes or until brown.