2-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs
1/4 cup Parmesan Cheese
1/4 t black pepper
1/4 t kosher salt
1 TBSP olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce

Spread the 1 TBSP of olive oil into the bottom of your crockpot.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.
Close lid and cook on low for 5-6 hours or high for 3.
Serve with your favorite pasta.


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Slow Cooker Ground Beef Lasagna Soup


Slow Cooker Ground Beef Lasagna Soup is great for a weeknight meal. You’ll be a hit with this one!

  • 1 lb. ground beef
  • 1 onion, chopped
  • 10 3/4 oz. tomato soup, canned, condensed
  • 14.5 oz. tomatoes, canned, petite diced
  • 15 oz. tomato sauce, canned
  • 2 chicken bouillon cubes
  • 2 beef bouillon cubes
  • 4 c. water
  • 1 1/2 tsp. oregano
  • 1 1/2 tsp. basil
  • 1 tsp. parsley
  • 2 tsp. garlic powder
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 8 oz. Ricotta Cheese
  • 8 lasagna noodles, broken into small pieces – UNCOOKED
  • 12 oz. Shredded Mozzarella Cheese
  1. Combine onions, tomato soup, diced tomatoes and tomato sauce and place in the slow cooker.
  2. Add all of the spices and bouillon cubes to the slow cooker.
  3. Add water and spread your broken UNCOOKED lasagna noodle pieces all around.
  4. Crumble RAW ground beef over top.
  5. Cover. Cook on Low for 7-8 hours or on High for 4-5 hours.
  6. Approximately half hour or so before done, stir in the Ricotta cheese.
  7. Serve with shredded Mozzarella Cheese on top!



Slow Cooker Snow White Cocoa


  • 16 oz. heavy whipping cream
  • 6 c. 2% milk
  • 1 tsp vanilla
  • 1 bag of white chocolate chips (11 – 12 oz.)

One of my favorite things about this time of year is all of the yummy drinks there are to warm us up!  Slow Cooker Snow White Cocoa is one of my favorites. (My daughter named it!) It’s fun for a chilly day and makes enough to serve at family gatherings. Get creative and let the kids pick out their own toppings (ex: peppermint bark, chocolate sprinkles, marshmallows, whip cream, etc.)  Enjoy!

  1. Place all ingredients in the slow cooker.
  2. Crock on LOW for 2-3 hours.
  3. Mix well to blend – the chocolate should be melted.
  4. Use a ladle to pour into mugs.
  5. Top with your choice of treats such as peppermint bark, chocolate sprinkles, marshmallows, whip cream, etc. (not included in nutritional data)

Happy Crocking!

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5 Things You Didn’t Know You Could Make with Cream of Mushroom Soup

Cream of mushroom soup is most often known to us as a thick, condensed, canned soup that your grandmother used to heat up on the stove, and some of us get squeamish just at the mention of the name. And while the soup is that canned dish you remember, cream of mushroom has a plethora of uses other than “pour, heat, and eat.”

 Its versatility easily allows it to be an ingredient in many different recipes, where it gives creamy goodness or a mushroom flavor to our favorite comfort foods like casseroles and Alfredo sauces. It can also be used straight from the can as a topping or gravy, which has affectionately earned it the name “America‘s Béchamel.” Today, there are also healthier versions of the soup available, for those who want rich flavor without the calories.

Slow-Cooked Chicken Breasts with Mushroom & Rosemary Sauce Recipe


This is a super simple dish yet it’s fancy enough to serve to company. They don’t need to know that you threw it all in the Crock-Pot before work… Set it and forget it! Try serving this over buttered parsley egg noodles and a side of broccolini. A tasty and satisfying one-pot meal doesn’t really get any easier than this.


  • 4 large or 6 small chicken breasts, trimmed of skin and fat
  • 2 cups sliced mushrooms
  • Two 15-ounce cans low-sodium, low-fat cream of mushroom soup
  • ½-¾ cup white wine or chicken broth
  • 1 1/2 teaspoons garlic salt
  • 1 1/2 teaspoons dried rosemary, crushed
  • 3/4 teaspoon paprika
  • 1/2 teaspoon freshly ground black pepper


Place the chicken in the slow cooker. Combine the rest of the ingredients in a bowl, then pour over the chicken. Cover and cook on low until the chicken is tender, about 7-9 hours. Remove from heat and serve.

Broccoli Alfredo Recipe


An elegant pasta dinner comes together with the helf of Campbell’s Condensed Cream of Mushroom Soup.


  • 1/2 pound linguine
  • 1 cup fresh or frozen broccoli florets
  • 2 tablespoons butter
  • 1 1/4 pounds skinless, boneless chicken breasts halves, cut into 1 1/2-inch pieces
  • One 10.75-ounce can Campbell’s Condensed Cream of Mushroom Soup
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper


Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.

Heat the butter in a large skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.

Stir the soup, milk, cheese, black pepper, and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

Broccoli Cheez-It Soufflé Recipe


This recipe proves that all you need is a little imagination when it comes to Cheez-Its. For this casserole, they serve as a crunchy, cheesy crust to a creamy broccoli filling.


  • Two 10-ounce packages frozen chopped broccoli
  • 1 can cream of mushroom soup
  • 2 eggs, beaten
  • 1 cup mayonnaise
  • 2 tablespoons finely chopped onion
  • 1 cup shredded Cheddar cheese
  • 1 cup Cheez-It crackers, crushed
  • Salt and pepper, to taste


Preheat the oven 400 degrees.

Cook the broccoli as directed on package and drain.

Combine the soup, eggs, mayonnaise, onion, and cheese, and then season with salt and pepper to taste.

Stir in the broccoli. Spray a casserole dish with nonstick spray and add broccoli mixture. Top with the crushed Cheez-Its and bake for 25-30 minutes, until the mixture is bubbling and the Cheez-Its are lightly golden.

Paula Deen’s Chicken Divan Made Healthy Recipe



  • 4 cups chicken, chopped
  • 1 cup uncooked quinoa
  • 2 packages frozen, chopped broccoli
  • 1 can Campbell’s 98% Fat Free Cream of Mushroom soup
  • 1/3 cup low-fat mayonnaise
  • 3 tablespoons milk
  • 1 1/4 cups reduced-fat cheese (Cheddar, Colby-Jack, or Monterey Jack), shredded
  • 1/2 teaspoon Splenda/sugar
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • Dash of freshly grated nutmeg
  • Parmesan cheese


Cook the quinoa according to the instructions on the package.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 to 2 ½ minutes, until thawed. Drain.

Preheat oven to 350 degrees and grease large (9-by-13.5 inch) casserole dish.

In large bowl, mix soup, mayo, milk, shredded cheese, Splenda, pepper, and nutmeg. Stir in the quinoa, chicken, and broccoli.

Spoon mixture into prepared casserole dish. Sprinkle on a thin layer of Parmesan and bake for 35 to 40 minutes or until bubbly on the edges and golden.

Cheesey Scalloped Potatoes


This is pure comfort food, and so easy to make. If you are making the casserole ahead of time, be sure to rinse the potatoes in cold water to prevent them from turning color.


Cooking spray
6 medium baking potatoes, peeled and thinly sliced
1 small onion, thinly sliced
2 cups shredded low-fat Cheddar cheese
Salt and pepper
One 10 ¾ ounce-can cream of mushroom soup
½ cup water


Rinse the sliced potatoes in cold water to prevent browning. Pat dry with paper towels.

Place a layer of potatoes in the bottom of the baking dish, sprinkle with, onion, cheese, salt, and pepper. Continue layering the potatoes, onion, cheese, and seasonings in this way, ending with a layer of cheese.

Mix the soup and the water in a small bowl and pour over the casserole. (At this point you can cover and refrigerate for up to 1 day. Add 5-10 minutes to the baking time.)

Bake for 1 ½-2 hours, or until the potatoes are tender.

Recipe Details
Servings: 6


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Super Side Dish: Make Slow-Cooker Jalapeno Cream of Corn for Thanksgiving

If you are anything like me, making a holiday feast is a lot of work. There is so much to do, and has to be done within a certain amount of time. Make this jalapeno cream of corn and throw it in the slower cooker and find the extra time to prepare other dishes. That’s what I do. Enjoy!


1 1/2 – sticks of butter (3/4 cup)
3 – jalapeno (cut small, remove seeds for less heat)
16 – ounces cream cheese (room temperature)
3/4 – cup onion (diced)
1 – tablespoon diced garlic
1/2 – cup vegetable broth
32- ounces frozen corn
salt and pepper to taste (add once jalapeno cream of corn)

1. Cut butter into chunks, dice jalapenos, cut cream cheese into chunks, and dice onion.

2. Combine butter, jalapeno, cream cheese, onion, garlic, broth, and corn in a slow cooker.

3. Cook on low for 4 hours, mix the corn after 2 hours.

4. Serve hot.