Last week…or was it 2 weeks ago…I don’t know.
Time, it flies away so fast.
Regardless…some time ago, I was IM’ing with a friend and was telling her what I was fixing for supper.
She said to me “Blog about it. It sounds so good.”
So, here you go.
Many people don’t use their crock pot because
- Everything tastes the same
- It is all ugly
- I don’t like using it.
To them I say…Pish~posh!
Well, they might have a point on the ugly.
*inserting picture of velveta cheese~~as I had the boy run to the store to get some, because I realized AFTER I began that I had none*
Turn your crock pot on high and plop in some butter.
Let it melt whilst you are chopping your onion.
Toss in the onion.
Put your chicken on top.
Sprinkle the ranch dressing over top.
Then the mushrooms.
Put your lid on.
Go about your business.
About a half an hour before it is time to eat~~and the boy has returned with said no-name brand equivalent of velveta~~add that to the mix.
Start cooking your pasta.
It doesn’t matter what kind.
Add some parmesean cheese.
Dump in your pasta.
Regardless of the ugly factor, this is fabulous.
You could add some bell pepper to the mix to give it some color if you don’t like the ugly.
Cheesy Ranch Chicken Stroganoff
- 4-6 boneless, skinless chicken breasts ~~I used thighs, they have more flavor
- 1 pkg. dry ranch dressing
- 2 tbs. butter
- ½ c. onion, chopped
- 1 sm. can mushrooms~~I didn’t drain mine, but I sure wish I had
- 1 can cream of chicken soup
- 1 ½ c. velveta, cubed
- ¼ c. Parmesan cheese
In your crockpot, place butter and onion. Put chicken on top of onion, and sprinkle with salt. Sprinkle ranch dressing over top of chicken, then mushrooms.
Cook on low for 8 hours or high fo r4. Open lid and pour soup over chicken, then toss on velveta. Put the lid back on and cook for another 30 minutes or until cheese is melted.
Stir everything up, breaking chicken up a little as you stir.
Add Parmesan and stir well.
Serve over noodles. Or you can dump the noodles in.