Orange Chicken with Green Onions\r\n\r\nSlow Cooker\/Crockpot\r\n1 \u00bd cups chicken broth\r\n\u00bc cup teriyaki sauce\r\n3 cloves garlic\r\n\u00be cup orange marmalade\r\n \u00bd cup sliced green onions\r\n2 Tbsp. cornstarch\r\n2 lbs. skinless chicken thighs\r\nRice\r\nCombine chicken broth, teriyaki sauce, garlic, marmalade, \u00bc cup green onions and cornstarch in 6-quart crockpot.\r\nAdd the chicken and turn to coat.\r\nCover and cook on low for 8-to-9 hours.\r\nServe with rice.\r\nSprinkle remaining green onions on top.\r\nMay sprinkle with walnuts, if desired.\r\n\r\nCorn Casserole\r\n1 can Campbell\u2019s Condensed Cheddar Cheese Soup\r\n \u00bc cup milk\r\n1 Tbsp. butter, melted\r\nDash of ground red pepper\r\n16 oz. frozen whole corn, thawed\r\n4 oz. can green chopped green chiles\r\n1 can French fried onions\r\nPreheat oven to 350\u00ba\r\nMix soup, milk, butter, pepper, corn, chiles and 2\/3 cup fried onions in a 1\u00bd quart casserole dish.\r\nBake for 25 minutes or until the mixture is hot and bubbling.\r\nStir.\r\nSprinkle the remaining fried onions on top, and bake for another 5 minutes or until the onions are golden brown.