Chicken Bundles

• 1 package crescent rolls
• 2 cups chicken, cooked and cubed
• 1-2 cups shredded cheese
• 1 cup chicken broth
• 1 can cream of chicken soup

Separate rolls into its 8 triangles and flatten and stretch each one out.  In the middle of each flattened triangle place a heaping tablespoon of chicken and cheese.  Fold in the two long points and then the short over the filling and pinch together edges to seal.  Place in 8x8 pan.  Mix together broth and soup and add any leftover chicken.  Pour over the bundles.  Sprinkle any leftover cheese on top.  Bake at 350 for one hour.

To freeze:  Freeze bundles in 8x8 pan before pouring broth and soup over them.

To serve:  Defrost in fridge.  Pour broth and soup over them and then bake as instructed.

Chicken Noodle Casserole

• 1 cup sliced fresh mushrooms (optional)
• 1/4 cup chopped green pepper
• 3 T. sliced green onions
• 2 T. butter
• 2 cups cooked, chopped chicken
• 1 can cream of chicken soup
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 t. celery salt
• dash of pepper
• 4 ounces (3 cups) medium noodles, cooked and drained (I often use the frozen Grandma's egg noodles)
• 1/3 cup bread crumbs
• 2 T. grated Parmesan cheese
• 2 T. butter, melted

In a large saucepan cook mushrooms, green peppers, and green onion in 2 tablespoons butter till tender.  Remove from heat.  Stir in the chicken, soup, cheese, sour cream, celery salt, and pepper; mix well.  Gently fold in the cooked noodles.  Turn into 2 quart casserole.

Combine the breadcrumbs, parmesan cheese, and melted butter; mix well.  Sprinkle over casserole.  Bake at 350 for 90 minutes or till heated through.

To freeze: Place in foil pan or zipper bag.

To serve: Thaw in fridge.  Bake as directed above.

Chicken Parmesan (crock pot)

• 1 package onion soup mix
• 2 cans cream of mushroom soup, low fat
• 1 1/2 cups skim milk
• 1 cup white wine
• 1 cup white rice (uncooked)
• 6 chicken breast halves without skin, boneless
• 1 t. butter
• 6 T. parmesan cheese

Mix onion soup, mushroom soup, milk, wine and rice.  Spray crock pot with Pam.  Lay chicken breasts in crock pot, top with butter.  Pour soup mixture on top of chicken and sprinkle with parmesan cheese.  Cook on low 8-10 hours or on high for 4-6 hours.