Cheesy Chicken Rolls

Full disclosure right off the top: This is not my recipe, and I don't know whose it is.

My Aunt RoseMary made this years ago during a trip I made to Illinois when I was in college, and I've always loved it. It does take a little time, which means it's nice for a Sunday afternoon, when you have a little extra time to cook. Believe me, it is worth the wait.

Ingredients
6 chicken breast halves, boned
garlic salt and onion salt to taste
1 small jar button mushrooms, drained (Per Aunt RoseMary's preference, I use regular mushrooms)
1/2 lb sharp cheddar cheese, cut into cubes
1/2 c. melted butter
1 1/2 c. cracker crumbs (saltines)
2 tsp dried parsley flakes

DirectionsPound breast halves until flat. Sprinkle with garlic and onion salts. Place one mushroom and one cube of cheese in center of breast and roll tightly. Hold it together with toothpicks. Dip chicken roll in melted butter. Mix cracker crumbs with parsley; roll chicken in crumb mixture. Place in buttered casserole. Cover. Bake at 300 for 1hr 30 min. Remove cover, Pour cream of chicken soup over rolls and bake 30 more minutes uncovered.

As you can see, it makes a great, creamy, cheesy sauce, which goes very well over egg noodles. It goes nicely with a green veggie on the side.

IMPORTANT NOTE: Don't forget to take out the toothpicks, especially if you're serving it to children. I make sure to use two toothpicks in each so that I know exactly how many to take out.

Crock Pot Chicken and Dumplings

If you haven't figured it out by now, the Crock Pot is perhaps the ultimate cooking vessel for easy-to-make comfort food. And by easy, I mean typically a one-pot meal. Thus is the case with the Crock Pot version of Chicken and Dumplings, which is based on a recipe I found doing a simple search online.

Ingredients
1 lb. boneless, skinless chicken breasts
1 can cream of chicken soup
1 cup frozen mixed vegetables1 tsp Cumin
1/2 tsp Cayenne pepper
1/2 tsp Onion Powder
1 cup chicken stock
Salt and pepper
1 (10 ounce) package refrigerated biscuit dough, torn into pieces

Directions
Put all the ingredients except biscuits into the Crock Pot and cook. At least 30 minutes to an hour before serving, put torn up biscuits on top of everything. Replace lid and continue to cook until biscuits are cooked.

When the biscuits are cooked, use two forks to shred the chicken a bit and serve.