Slow Cooker Chicken Pot Pie - KSL

4-5 cups diced potatoes, peeled or scrubbed
3-4 cups baby carrots, cut in half
4 boneless skinless chicken breasts
1/2-1 tsp. Garlic salt (to taste)
Black pepper to taste
1-2 Tbsp. Dry onion flakes (or ½ cups minced fresh onion)
2 cans (10.75 oz. ea.) Cream of chicken soup
1 ½ cups frozen peas
Chicken broth (optional)
english muffins, baking powder biscuits or refrigerator biscuits*
shredded cheese

Fill slow cooker 2/3 full of vegetables by dicing potatoes & placing in bottom of cooker. Cut carrots into 1 inch pieces & add to cooker. Place chicken breasts on top of veggies. Sprinkle with garlic salt, pepper & onion. Spread with cream soup. Place lid on cooker & cook on high for 4-5 hours or until veggies are tender. Cut chicken into pieces using two knives in a scissor action. Stir in frozen peas (and if desired a little chicken broth to create desired broth consistency) Replace lid and allow to heat for 20-30 minutes longer. Serve over toasted bread* and sprinkle with shredded cheese.
*Split biscuits or English muffin in half & toast. To toast large amounts, place biscuits on cookie sheet under broiler unit in oven until toasty brown.
Ingredient amounts are for a 12 cup crock pot. Adjust for larger crock pots by following "NOTE". Serves 6.
NOTE: Following the 2/3 principle- for larger crock pots, fill pot approximately 1/3 with potatoes and 1/3 with carrots. Place chicken breasts on top, increase garlic salt 1 tsp. (or to taste), increase soup to 3 cans.

Easy Oven Roasted Chicken

When whole chickens are on sale, I always get a few and we have this for dinner one night, then I use the leftovers for a casserole or salad the next. Totally good and inexpensive (and easy!)

1 whole frying chicken
garlic salt
seasoned salt
lemon pepper

1. Rinse chicken with cold water and remove giblets from inside. Lay chicken, breast side up, in sink.

2. Sprinkle seasonings generously over chicken (in sink). Lift chicken and place, breast-side down, in baking pot (one that had a lid). Season the back side. Cover with lid. (I use a dutch oven that is big enough for the chicken)

3. Bake chicken for about 30 minutes per pound at 325 degrees.

4. You can temp it, or I cook it until the drumstick pulls out- then everything is pretty much falling off the bone.

Chicken Curry ina Hurry

16 ounces frozen broccoli florets
2 cups cooked chicken, cubed
pepper
2 cans cream of chicken soup
1/2 cup mayo
1 tsp lemon juice
1 tsp curry powder
1/2 cup chicken broth
cooked rice (1 1/2 cups uncooked, cooked according to package directions)

Instructions:

1. Cook broccoli according to package directions

2. In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Sprinkle black pepper over chicken.

3. In mixing bowl, combine cream soups, mayo, lemon juice, curry powder, and chicken broth, whisking until smooth. Pour over chicken.

4. Bake uncovered at 375 degrees for 25 minutes or until hot and bubbly.

5. While casserole is baking, cook rice. Serve the chicken and broccoli mixture over hot rice. 

Miracle Bread

This is from my friend Kay Lynn- she took a class and shared it with me:

**Note: if you are making this in a KitchenAid, halve the recipe and make 2 loaves of bread.**

10 1/2 c. white bread flour
1/2 c. sugar
1 T. salt
3 rounded tablespoons saf-instant yeast
3 T. liquid lecithin (I didn't have lecithin, so I used 1/3 c. oil)
4 c. hot tap water

Mix dry ingredients. Add lecithin (or oil) and water. Mix for 1 minute and check consistency. If dough is too dry, add a little more water. Dough should be very sticky. Mix for 5 minutes. (Do not add flour to the dough after it has finished mixing.) Spray counter and pans with Pam. Shape loaves, place in pans and cover with a dish towel. Let rise 25 minutes. Bake at 350 degrees for 25 minutes.

Makes 4 loaves.

For whole wheat bread, use the same recipe only with whole wheat flour; replace one cup of the hot water with applesauce, and add 1 additional tablespoon lecithin. Mix for ten minutes.