Green Beans, Chicken & Potatoes

Green Beans, Chicken & Potatoes

Pinterest idea

http://www.julieseatsandtreats.com/2012/08/green-beans-chicken-potatoes/

Ingredients 4 medium potatoes, cut 2 c. green beans, cut 1 lb chicken breasts 1/2 c. butter 1 package Italian dressing mix     1. Cut green beans up. Line one side of the pan with green beans.   2. Cut potatoes up. Line opposite side of pan with the potatoes.   3. Line the chicken breasts down the middle of the baking dish.   4. Cut butter up and layer over the green beans, potatoes and chicken. Sprinkle Italian dressing over the entire pan. Cover with foil.   5. Bake at 350 degrees for 1 hr.

SIX LAYER CASSEROLE

 SIX LAYER CASSEROLE

~ Hillbilly Housewife/ Bethany Weathersby

4-5 potatoes, peeled and sliced
3 carrots, peeled and sliced (or 2 cups frozen mixed vegetables)
1/2 c. uncooked white rice
1 large onion, thinly sliced
1 lb. ground beef or turkey
1 t. salt.
1/4 t. pepper
28 oz. can crushed tomatoes

Preheat oven to 325 degrees. Grease 3 qt. casserole dish. Layer potato slices in bottom of pan. Layer carrot slices over potatoes. Sprinkle rice over the carrots, then layer the onion. Separate off small bits of raw beef and arrange over the onion. Sprinkle salt and pepper over meat. Press all ingredients down evenly. Pour tomatoes over top. Cover with foil and bake 2 1/2 – 3 hours.

Slow Cooker Creamy Potato Soup

http://m.allrecipes.com/recipe/22861/slow-cooker-creamy-potato-soup

• Prep: 30 min
• Cook: 6 hr 30 min
• Ready In: 7 hr

“This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.” - by ROZANRENEE

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Ingredients

• 6 slices bacon, cut into 1/2 inch pieces
• 1 onion, finely chopped
• 2 (10.5 ounce) cans condensed chicken broth
• 2 cups water
• 5 large potatoes, diced
• 1/2 teaspoon salt
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon ground white pepper
• 1/2 cup all-purpose flour
• 2 cups half-and-half cream
• 1 (12 fluid ounce) can evaporated milk

Directions

1. Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
2. Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
3. In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Chicken Rice Casserole

Chicken Rice Casserole
Kari Birdsley

 1 c. rice
1 can cream of mushroom soup
1 1/2 cans water Chicken pieces
 1 pkg. dry onion soup

 Grease casserole dish. Add rice and cover with the rest of the ingredients. Cover with Foil with foil, bake at 350F for 1 1/2 hours

Chicken salsa soup

Chicken salsa soup
Caylee Miller

 12oz chicken (canned is fine)
10oz can of chicken broth,
7oz can tomato paste,
1/2 jar pace picante (we're pansys so mild here lol.)

Combine all, heat and top with cheddar to taste. Delish!

Calico Beans

Calico Beans
From Grandma Jean Snowley

1/4lb bacon
1lb ground beef
1/2c. chopped onions
1/2c. brown sugar
1/2c. catsup
1 tsp salt
1 can lima beans
1 large can B&M Pork & Beans
1 can Kidney beans
1 can green beans
1 TBSP vinegar
1 TBSP prepared mustard

Chop bacon and saute. Add ground beef and onion continue to cook. Drain. Add remaining ingredients. Mix well, turn into casserole. Bake at 325F for 1 hour.

*I tend to put everything together and let it simmer on the stove. I rarely bake this. It works great to double. I also use garbanzo beans instead of Lima beans.