4 ounces of butter
1/2 cup Frank’s red hot sauce, plus another 1/4 cup set aside
3 to 4 pounds of chicken wings or drumsticks, browned
Brown your chicken pieces. Melt butter and mix with 1/2 cup of the hot sauce. Place wings in slow cooker and pour butter mixture over the chicken and make sure the pieces are evenly coated. Add the extra 1/4 cup of hot sauce directly on to the chicken pieces. Cook on high for 2 hours or low for 4 hours.
To brown wings you could broil to crisp them up.
Prep your wings ahead of time and let them marinate in the fridge overnight before cooking
4-6 chicken breasts, cooked and chopped
1 can cream of mushroom soup
1 can chicken broth
1 can Ro-Tel tomatoes
1 lb Velveeta cheese, cubed
12 ounce spaghetti, cooked and drained
In a bowl mix together the soup, broth and Ro-tel tomatoes. In a 13×9 greased casserole dish layer as follows: spaghetti, chicken, soup mix, cheese. Bake in preheated oven at 350 degrees until heated through and cheese melts. About 30-45 minutes. As soon as you remove from the oven stir to mix well, adding salt and pepper to taste.
This recipe is from Food.com
Producer Emilie of Murphy Sam and Jodi made this and says it's so easy to make and DELICIOUS (and reheats well!).
2 cans (12 oz) Grands Jr. flaky biscuits
1 1/4 cup BBQ sauce
2 cups chopped, cooked chicken
1/3 cup chopped bacon
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
green onions to taste
Preheat oven to 350. Cut biscuits into quarters and place in medium bowl. Toss biscuits with BBQ sauce. Add chicken, bacon and half of the cheese. Toss until well blended. Spray a 9×13 pan with cooking spray. Pour biscuit mixture into pan and top with remaining cheese and green onions. Bake for 25-30 minutes, or until biscuits are done.
This recipe is from Plain Chicken.