Bre's funeral potoatoes

Hash browns: 32 ounces
2 cream of chicken soups
sour cream: 16 ounces
2 cups cheddar cheese
1/2 cup onions
1-2 tbs minced garlic
1/4 cup parmesean cheese


Topping: 3 cups crushed corn flakes and 1/2 stick of melted butter

Bake at 350 for 45-60 minutes or until browned and bubbly

raspberry cheesecake fluff

Heidi's Chicken Taco Soup

Chicken Taco Soup in the crockpot: 

Toss in 2-3 chicken breasts,
can of black beans (rinsed and drained)
pinto beans (rinsed and drained)
1 cup of corn
can of Rotel 
chicken broth
diced tomatoes. 
pkg or 1/4 cup of taco seasoning. 
cream cheese (add an hour before serving)
Cook all day, shred chicken, and return to soup. 


Serve with cheese and tortilla chips.

Salsa Verde Chicken

Easiest Crock Pot Salsa Verde Chicken

from skinnytaste.com

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever!

INGREDIENTS:

• 1 1/2 lbs raw skinless chicken tenders
• 1/4 tsp garlic powder
• 1/8 tsp oregano
• 1/8 tsp ground cumin
• salt, to taste
• 16 oz roasted salsa verde (I used Archer Farms)**check labels for Whole 30 compliance

DIRECTIONS:

Slow Cooker

1. Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
2. Cover with salsa verde, cover and cook HIGH 2 hours.
3. Remove chicken, shred with 2 forks.
4. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).
5. Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

Instant Pot

1. Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
2. Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
3. Remove chicken, shred with 2 forks.

Read more at https://www.skinnytaste.com/easiest-crock-pot-salsa-verde-chicken/#cuQB81clSWqmzszE.99

Sticky Chicken Recipe