Angel Chicken 6 skinless boneless chicken breast halves 1/2 cup butter 2 (0.7 oz) pkgs. Good Seasons Italian salad dressing mix 2 (10 3/4 oz) cans condensed golden mushroom soup 1 cup dry white wine 8 oz. tub cream cheese with chives & onion Hot cooked angel hair pasta Place chicken in a 3 1/2 to 4 quart electric crockery cooker. In a medium saucepan, melt the butter. Stir in the dry Italian salad dressing mix. Stir in mushroom soup, white wine, and cream cheese until combined. Pour over the chicken. Cover and cook on LOW heat setting for 4 to 5 hours. Serve chicken and sauce over hot cooked pasta. Makes 6 servings King Ranch Chicken 1/4 cup butter 1 medium red pepper seeded and diced 1 large onion, chopped 2 cans (4 oz dr.wt.) sliced mushrooms, drained 1 (10 3/4 oz) can cream of mushroom soup 1 (10 3/4 oz) can cream of chicken soup 2 (16 oz) jars Pace picante sauce (mild or medium) 4 cups grated cheddar cheese and Monterey Jack cheese blend 1 tsp chili powder (mild) 1 tsp. garlic powder 20 corn tortillas, torn into bite size pieces 3 cups cubed cooked chicken (can buy chicken breast and just boil until cooked) Preheat oven to 325 degrees. Grease 13x9" pan; set aside. In large saucepan, melt butter and sauté onions and red pepper until tender. Add mushrooms and sauté additional 2 minutes. Add soup and seasonings, Pace picante, and chicken. Heat and stir until well blended. Spoon some of the sauce (just enough to barely cover the bottom of the 13x9" pan. Over this, scatter 1/3 of the torn tortillas, 1/3 of the sauce, then 1/3 of the cheese; repeat twice, with cheese on top. Bake 40 minutes or until hot and bubbling. May cover with foil if the cheese over browns. Serves 8 to 10 Serve with salad and rolls.

2 eggs 2 one-half egg shells of Chicken broth 2 +++ white flour Pinch of baking powder Mix together. Form into all and let rest. Roll out dough to 1/4 inch thick. Slice to whatever size you want. Cook in pot of boiling chicken broth.

I make this when I want a quick, good, easy meat and potatoes dinner. Usually with cubed pork cutlets and served with the milk gravey, corn, mashed taters, and always with homemade applesauce. Salad if there's makins'... one of my favorite comfort dinners of all time. Nancy

I can't possibly give you a "recipe" for chicken soup....but I can give you hints. Chicken soup is only as good as the broth. To make a great chicken stock, you need to do a long slow cooking of a variety of veggies, along with chicken pieces. I use about 4 pounds of wings, cover with about 4 quarts of canned chicken broth, add a large or 2 small onions cut up with the skins, about 6 or 7 stalks of celery, with the leaves, 5 or 6 big carrots, 2 or 3 parsnips a sweet potato, cut into 4ths with the skin, several stalks of parsley, a bay leaf or 2, a T or so of kosher salt ( no cornstarch in it)...a teaspoon of pepper corns......and simmer very slowly for about 5 or 6 hours..... Cool slightly and strain through cheese cloth.....discard solids and save the broth. Sautee a chopped onion in 2 T butter Add 1/4th of a red bell pepper And 2 stalks of celery diced And 2 carrots cut into small dice. Sautee slowly until the veggies are somewhat softened. Add 2 T. flour and stir into the btter....cook a minute and slowly add a quart of the chicken broth, whisking constantly. Cook until slightly thickened.....about 2 minutes after it comes to a simmer. Whisk 3T. cornstarch with a pint of light cream and slowly add to bubbling soup.....whisking.....and cook until it has simmered for 3 minutes. Taste, correct salt and pepper seasonings, add 1 1/2 cups cooked chicken ( I sautee boneless chicken breasts and dice) and 2 oz cream cheese......and garnish with a generous amount of chopped parsley. Linda C