Crock Pot Ham and Potatoes

1 package( 32 oz.) frozen hash browns
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup, condensed
1 can evaporated milk
1 1/2 cups cooked ham, chopped
2 cups grated cheese, divided

Defrost sauce bag in fridge overnight (but NOT the hashbrowns). Mix with bag of frozen hashbrowns in greased 3 1/2-5 qt. slow cooker. Cover and cook on low heat 5-6 hours. Thirty minutes before serving, sprinkle reserved cheddar cheese over the top.

Pizza Pasta Casserole

Pizza Pasta Casserole (OAMC)
By Terri Bateman
SERVES 20

Ingredients
2 lbs ground beef
1 large onion, chopped
3/4 tsp garlic powder
1 teaspoon italian seasoning
2 tablespoons olive oil
2 (26 ounce) jars spaghetti sauce
16 ounces rotini or other shaped pasta, cooked and drained
16 oz cottage cheese
4 cups shredded mozzarella cheese, divided
8 ounces sliced pepperoni

Directions
1 Brown ground beef, onion, garlic and seasoning in oil.
2 Drain.
3 Stir in pasta & spaghetti sauce & 2 cups of the mozzarella cheese.
4 Layer mixture with cottage cheese in 2 greased 9x13x2 inch baking pans or 4 square pans.
5 Sprinkle with the remaining mozzarella.
6 Top with pepperoni.
7 Cover and freeze up to 3 months.
8 To cook now: Bake uncovered at 350 degrees for 25-30 minutes, until heated through.
9 To bake from frozen: Thaw in refrigerator overnight and bake at 350 for 35-40 minutes, till hot.

Breaded Ranch Chicken

6 boneless, skinless chicken breasts
1 cup Ranch Dressing
1 cup Italian style bread crumbs
3 Tbs minced onions
1 lb. cooked and crumbled bacon (or 1 cup pre-cooked bacon pieces)

Mix bread crumbs, onions and bacon together. Dip chicken in ranch and then cover with bread crumb mixture.

Label: Thaw and bake at 375 for 1 hour

Italian Chicken

Cook Time: 6 hours
Ingredients:
4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/3 cup water
1 package (8 ozs.) cream cheese, softened
1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
1 can (4 ozs.) mushroom stems and pieces, drained
Hot cooked rice or noodles
Preparation:Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles. Serves 4.