View From Our Table

I saw something close to this recipe on a viral video on my facebook feed (no ranch). I couldn't find it again, but it seemed pretty simple. They used a whole bottle of dressing and no ranch. The first time I made it I only had half a bottle so I used ranch, the next time I used the whole bottle. This is my favorite of the two methods. House Items: Slow Cooker   Ingredients: 1 pound chicken breast 8 ounce Olive Garden Italian dressing 1/4 cup ranch 1/4 cup grated parmesan cheese 8 ounce cream cheese 16 ounce penne pasta   Directions: Place chicken in bottom of slow cooker. Cover with next 4 ingredients. Cook on low for 6 hours. Cook noodles according to package. Shred chicken. Stir in noodles. Sprinkle with additional parmesan cheese & serve. This meal is so delicious. It is so easy and it was gone day of. Something even my picky eaters loved. I'm sure something this good, is so bad for you (high in sodium for sure) so we try not to eat it too o...

Inspired by dailyappetite.com where I found the original recipe via Pinterest. I can not express to you how good this gravy turns out! I ngredients 1.5 lbs. Chicken Breasts 2 Cups Chicken Broth 2- 0.87 oz. Packets of Chicken Gravy Mix 1 Tbsp. All Purpose Flower Salt & Pepper to Taste Directions Lay chicken breasts at the bottom of slow cooker Whisk together chicken broth and gravy packets, then pour over chicken. Cover and cook on High for 5 hours. C hicken should easily shred with a fork. Shred chicken, add flour, and stir into gravy mixture. Serve over Mashed Potatoes. This time of year our family is so busy. I'm always looking for quick (so so quick) simple meals. Anything to keep us from eating out every day. Putting this together was so easy & then I just forget about it while I spend the day getting to do's done. I went with instant mashed potatoes to make the proces...

4 Carrots 4 Celery Stalks 12 ounces Garden Rotini Noodles 12 cups Chicken Broth 4 cups Cooked Chicken 1 can Condensed Cream of Mushroom 1 tsp Thyme 1 tsp Sage 1 tsp Salt 1/2 tsp Pepper Cut two slices down the side of whole carrots to form pumpkin stem shape, then cut into slices. Dice celery. In a small saucepan, boil both veggies in 1 cup of chicken broth until soft. (Roughly 15 minutes, add more broth if necessary) While veggies are cooking, in a medium saucepan, cook noodles according to package, then strain. In a large stock pot add remaining ingredients along with the veggies and noodles, bring to a boil. Let simmer for 5 minutes then serve. We serve with crackers. Any chicken broth can be used. I usually used 4 cups of store bought and make the rest from stock. The chicken I will sometimes make in the Crockpot the night before, but usually I will just use a rotisserie. The soup is also great without the actual chicken, so you can us...

2 Peeled Garlic Cloves, diced 2 Green Peppers 13 ounce Polish Kielbasa 2 Tbsp. Soy Sauce 1 tsp Worcestershire Sauce Slice peppers and kielbasa.  Sautee over Medium heat in Soy sauce, Worcestershire sauce, and garlic. Cook until the peppers are soft, about 20 minutes.  We served with mashed potatoes.