Rose Hill Chicken Spaghetti From Gooseberry Patch Recipes

CREAMY CHICKEN SPAGHETTI {CROCK POT}

Steps:

• Mix everything together in your crock pot
• Cover and cook on low for 2-3 hours, stir often
• It is done when it is warmed through and the cheese is melted
• Sprinkle with parmesan cheese just before serving, if desired

GOOSEBERRY PATCH CREAMY CHICKEN AND NOODLES (CROCKPOT)

Steps:

• Combine chicken breasts, cream of chicken soup, butter and chicken broth in your crock pot.
• Cover & cook on low for 8 hours.
• An hour before serving, remove the chicken, shred it and return it to the slow cooker. Stir in the noodles, cover and cook another hour. (If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve!).

SIMPLE VELVET CHICKEN (GOOSEBERRY PATCH)

Steps:

• Preheat oven to 350.
• Combine chicken, soup and sour cream and spread in a greased 13x9" baking dish.
• Pour melted margarine over the top.
• Sprinkle with shredded cheese, then crushed crackers.
• Bake for 20 minutes.

NUTTY CHICKEN SPAGHETTI

Steps:

• Heat soups, half-and-half and cheese together in a heavy saucepan until cheese melts do not boil. Remove from heat add spaghetti, almonds and pimento. Fold in chicken and spread in a 2-quart casserole dish sprinkle with paprika. Bake at 325 degrees for 20 minutes. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

GOOSEBERRY PATCH SWISS CHICKEN

Steps:

• Preheat oven to 325.
• Place chicken in a lightly greased 13x9" pan.
• Sprinkle with croutons, celery, onion, cheese and almonds.
• Add salt and pepper to taste; set aside.
• Combine soup and mayonnaise thoroughly and pour over chicken mixture; spread evenly.
• Cover and bake for 50 minutes.
• Uncover and bake an additional 10 minutes.
• Let stand 5-10 minutes before serving.
• NOTE: This can be prepared the day before. Add everything except the mayo/soup mixture. Cover and refrigerate until you are ready to make then combine mayo and soup and pour over chicken mixture. Bake accordingly, possibly adding up to 10 minutes until it is heated through.