4-6 boneless chicken breasts
1 Family-sized can cream of mushroom soup (23 oz)
1 bag frozen broccoli
1 cup white wine
pepper for tasting
pasta (whichever shape you prefer)
Place all ingredients in the slow cooker. Stir well. Cook on low for 6 hours. Before serving, heat pasta. Top with chicken and broccoli.
1 package Pillsbury Crescent Rolls
1 green bell pepper
1 red bell pepper
3 chorizo patties (or about a cup of chopped/ground meat)
1 cup cheddar cheese, shredded
1 teaspoon dried oregano
Preheat oven to 350 degrees Fahrenheit. Lightly grease bottom and sides of 13×9 pan. Unroll crescent dough and lay evenly in bottom of pan.
Chop peppers and spread on top of crescent dough. Top with chopped (or ground) meat.
Beat the eggs in a bowl. Stir in oregano. Pour eggs over the rest of the casserole. Top with cheese. Bake in preheated oven for 30-40 minutes, or until knife inserted in center comes out clean.
Remove from oven and serve warm.