Ingredients:
4-6 boneless chicken breasts
2 cans cream of chicken soup
1 can of cheddar soup
garlic and pepper (for taste)
8-10 potatoes
Instruction:
Put the chicken and the soup in the crockpot and cook on Medium/High for 2 1/2 hours and then cut and add potatoes and add seasoning (to taste) and let cook for another 2 hours (or longer if chicken isn’t done). Stir occasionally.
Sift together into bowl . . .
1 cup flour
2 teaspoon baking powder
3/4 cup sugar
Stir in
1/2 cup milk
2 teaspoon melted butter
Blend in 1/2 cup nuts (optional)
Spread in 9 inch square pan
Sprinkle with mixture of . . .
1/4 cup cocoa
1 cup packed brown sugar
Pour over entire batter . .
1 3/4 cups hot water
Bake, in 350 oven for 45 minutes. (During baking, cake mixture rises to top and chocolate sauce settles to bottom. Spoon out into bowls and dip sauce from the pan onto the serving. You can also top with whipped cream.