Creamy Corn Chowder

3-4 slices bacon chopped
1T. Butter
1 onion chopped
1 can evaporated milk or 1 cup 1/2&1/2
1 can cream of chicken soup (I've used cream of broccoli or cream of celery before)
1 can water
2 tsp chicken bullion
2 cans whole kernel corn
2 cans cream style corn
1 T. chili powder

Melt butter in 2 qt boiler. Add Bacon and cook until mostly done, add onion and cook until onion is clear. Add remaining ingredients. Bring to simmer. Blend. (I use my immersion blender so I don't have to transfer from pot) Keep warm until ready to serve. Serve with grated cheese and crumbled bacon and opt. green onions.

(to modify for Crockpot. Use the microwave to cook the bacon (2 mins for 4 slices) then chop with kitchen shears. Saute onion in butter on stove or in a bowl in the microwave again. Add along with remaining ingredients to Crockpot. Blend with immersion blender. Heat on low all day or on high from noon until dinnertime)

Chicken Rice Broccoli in the Crockpot

4 frozen chicken breasts
1cup of uncooked brown rice
1can cream of mushroom soup
2 cups frozen broccoli florets
2 cups shredded cheese
Season to taste with Montreal Chicken Seasoning or your own favorite chicken seasoning.

This old favorite casserole just got EASIER by far and lets the kitchen stay cool! Yesterday around 3:00pm I put 2cups of water, a cup of rice, and 4 FROZEN ckn breasts that I sprinkled with Montreal Chicken Seasoning in the crock-pot on high. About 5:30 pm I used my kitchen shears to cut the chicken into bite size pieces and stirred in a can of cream of mushroom soup. I put some frozen broccoli in a dish with a bit of water and steamed that for 4mins in the microwave. I added the broccoli and about 2 cups of shredded cheese to the crock-pot dish and stirred again. Ta-Dah! It was done with practically no trouble and very little heating up the kitchen!