Italian Crockpot Chicken

One of my favorites. Easy and GOOD!

Italian Crockpot Chicken

2Tbs Olive Oil
4 chicken breasts (boneless and skinless) (can be frozen)
1 can diced tomatoes
1 can tomato sauce
½ yellow onion
2 garlic cloves
1Tbs Oregano
1Tbs Basil
1Tbs Marjoram
dash salt and pepper

Cook on low for 4-5 hours
Serve over bowtie pasta or pasta of choice

Easy & Yummy....Enjoy!

Chicken Tetrazini

3 – 5 chicken breasts (depends on the size)
1 pkg angel hair pasta
1 block of velvetta cheese – middle size
1 can rotel
1 can cream of mushroom soup
1 cup chicken broth – from the boiled chicken

Cook chicken in a large pot with lots of water. Once completely cooked, remove chicken and cook pasta in the same pot and water. In a large bowl, combine the cheese – cut into small pieces, rotel, cream of mushroom, chicken (also cut into small pieces). Once the pasta is cooked, scoop out one cup of chicken broth before draining the pasta. Add the cup of broth to the mixture. Drain the pasta and add to the mixture.

Place in 9x13 pan. Cook at 325 degrees for 20 – 30 minutes.
This makes a lot – feeds 15. Can be split and put into two pans. Freezes well.