Alfredo Chicken and Pasta

4 boneless,skinless, frozen chicken breasts
1 (4 oz) can mushroom stems and pieces, drained
pepper
garlic powder
oregano
1 jar garlic alfredo sauce

Place chicken breasts in baking pan. Cover with mushrooms, sprinkle with spices, cover with alfredo sauce. Bake for 45 minutes at 350F.

Chicken Tortilla Soup

4 cups chicken broth
2 cups shredded cooked chicken
1 can corn, drained
1 can kidney beans, drained and rinsed
1 can diced tomatoes with green chilis
1/2 Tbsp chili powder
1 Tbsp garlic powder
1 tsp cumin
12 corn tortillas

Preheat oven to 350 F. In large pot mix everything except the tortillas, stir well. Bring to a boil. Cut tortillas into strips and bake for 10-15 minutes until crisp.

Serve soup with tortilla strips, guacamole, green onions, sour cream, cheddar cheese, whatever suits your fancy.

Slow Cooker Chicken

1 whole chicken, neck & giblets removed
2 cups water
2 chicken bouillon cubes
salt, pepper, paprika to taste

Clean and rinse chicken. Place in slow cooker, add water and spices. Cover and cook on Low 5-6 hours. Meat will be falling off of the bone when done, I toss the skin and bones as I remove the chicken from the slow cooker. Serve immediately or use in a recipe calling for cooked chicken.

Chicken Noodle Soup

3/4 lb boneless, skinless chicken breast, cut into bite-size pieces
1/2 onion, diced
1 cup carrots, cut into coins
1/2 cup celery, cut into small pieces
2 cloves garlic, minced
12 cups water
8 chicken bouillon cubes
12 oz egg noodles

Put everything except egg noodles in a soup pot. Bring to a boil and reduce heat to medium-low. Simmer for 5 minutes. Stir in egg noodles and cook until egg noodles are al dente, about 8 minutes. Serve with crackers or biscuits.