FUNERAL POTATOES IN CROCKPOT RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
• In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
• Bake covered in preheated oven for 40 minutes.

Steps:

• Salt & pepper chicken breasts.
• Place in the bottom of Crock Pot.
• Spoon soup over the chicken.
• Cut butter into several pats and place pieces evenly over soup.
• Whisk the bouillon with the broth.
• Pour over soup.
• Place lid on the Crock Pot and turn to low. Cook for 6 hours.
• Remove chicken and tear into pieces.
• Add back to pot.
• Now add noodles; if adding veggies add now. Cook for another 2 hours or until noodles are desired tenderness. I stir a few times during last 2 hours. (You may want to add more broth to thin out at the end of cooking, as the homemade noodles thicken the broth, which we like. )
• Sprinkle with parsley and mix in if using at the end of cooking.
• Salt & pepper, if needed, and serve. Yum!