Slow Cooker Bacon Potato Corn Chowder

1 pound small red potatoes (cut into 1 inch cubes)

1 small white onion (diced)

2 12 oz bags frozen whole kernel sweet corn

3 cups chicken broth

1 tsp salt

1 tsp ground pepper

1 tsp dried thyme

2 tsp dried basil

1 tsp onion powder

2 cups half and half

2 TBSPs corn starch

1/2 pound bacon (cooked crisply, and diced)

In a slow cooker combine the potatoes, onion, corn, chicken broth, salt, pepper, thyme, basil, and onion powder.

Cook on low for 6 to 8 hours or high for 3 to 4 hours.

Combine a the half and half and the corn starch in a small bowl, whisking until smooth. Stir in the mixture with the bacon and cook 10 to 15 minutes more on high or until the sauce is thickened.

Four Cheese Bacon Stuffed Smothered Chicken Casserole

Ingredients

6 thin boneless, skinless chicken breasts
6 Slices of bacon, cooked and chopped + 6 more for the stuffing
1/2 can of cream of chicken or mushroom soup
Olive Oil for cooking
1/2 onion chopped
1/4 cup water
1/4 red bell pepper ,chopped
1 teaspoon butter, melted
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup Mozzarella cheese

Note: we like it cheesy, but you can cut each cup down to 1/4 if you like

Chicken Stuffing Mixture

8 ounces softened cream cheese
1 tablespoon onion, minced
1 tablespoon Italian Seasoning
1 tablespoon of garlic powder
1 teaspoon of pepper
2 teaspoons of lemon juice
Salt to taste
6 Pieces of cooked and chopped Bacon

Coating the Chicken Rolls

1/4 cup Italian Bread Crumbs
1 egg, beaten

Instructions

Pre-heat oven to 350.

Heat 2 tablespoons of the olive oil in a small skillet over medium-high heat, add in only the teaspoon of butter, the chopped bell pepper and the 1/2 chopped onion - allow cook only about 3 minutes until slightly softened, remove from heat and set aside.

In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon.

Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer.

Roll the chicken.

Note to avoid them unrolling, you can use toothpicks to keep them together

Next, lightly dip the chicken rolls in egg mixture, followed by dipping them into the italian breadcrumbs

In a large skillet drizzle some olive oil and heat

Briefly cook rolls over high heat, browning all sides,.remove from heat and set aside.In a large bowl add the water and the cream of soup and mix well

Add in the bell pepper/onions,and one of the 1/2 cups of cheese (any one you want) and combine

Pour mixture into a Large Baking dish and place the chicken rolls in, press down lightly to cover the sides with the mixture and space them out.

Take a teaspoon and scoop a little of the mixture on top of each chicken roll

Finally add in the rest of the cheeses on top evenly

Bake for 25 minutes or until chicken is cooked completely

Remove from oven and top with the 6 slices of chopped, cooked, bacon and place back into the oven for and additional 5 minutes

Chicken Parmesan Soup

INGREDIENTS

• 1 tbsp. extra-virgin olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 tbsp. tomato paste
• 1 tsp. crushed red pepper flakes
• 1 15-oz can diced or crushed tomatoes
• 6 c. low-sodium chicken broth
• 8 oz. penne
• 12 oz. breaded chicken (cooked and cut into 1" pieces) or cooked boneless skinless chicken breasts (cubed)
• 1 1/2 c. shredded mozzarella
• 1 c. freshly grated Parmesan, plus more for garnish
• 1 tbsp. freshly chopped parsley, plus more for garnish
• kosher salt
• Freshly ground black pepper

DIRECTIONS

1. In a large pot, heat oil over medium heat. Add onion and cook until tender and golden, 6 minutes, then add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and crushed red pepper flakes.
2. Add canned tomatoes and chicken broth and bring to a simmer. Add penne and cook until al dente, 8 to 10 minutes, then add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.
3. Serve topped with more Parmesan and parsley.
4.