In this task, you have to generate the title of the recipe given its required ingredients and directions.

ingredients: '4 chicken breasts', '1 (10 ounce) cream of mushroom soup', '1 teaspoon hidden valley ranch dressing mix', '1/4 cup milk', '1/4 cup sour cream', '2 small potatoes, sliced thin (optional)',<sep> directions: 'Place chicken breasts in crock pot. Mix soup, teaspoon of mix and milk in a small bowl. Pour over chicken. Add potatoes if desired.', 'Cook on high for 1 hour. Cook on low for 3 to 4 hours until chicken is tender. During last 15 minutes of cooking time, stir in sour cream.', 'Note: Soup and dressing mix provides some salt to recipe. But if using potatoes, add salt and pepper to taste.'
Crock Pot Mushroom Chicken

ingredients: '1/2 cup graham cracker crumbs', '2 Tbs. unsalted butter, melted', '2 Tbs. plus 1/3 cup granulated sugar', '12 oz. cream cheese, at room temperature', '2 eggs', '1/4 cup heavy cream', '6 tsp. creme brulee sugar* or superfine sugar',<sep> directions: 'Preheat an oven to 325F. Lightly butter the wells of a mini cheesecake pan.', '', 'In a bowl, combine the graham cracker crumbs, butter and the 2 Tbs. granulated sugar and stir until blended. Divide the mixture among the prepared wells. Using the bottom of a shot glass or other small glass, press the mixture evenly into the bottom of the wells. Bake the crusts for 10 minutes. Transfer the pan to a wire rack and let cool.', '', 'Reduce the oven temperature to 275F.', '', 'In the bowl of an electric mixer fitted with the flat beater, combine the cream cheese and the 1/3 cup granulated sugar and beat on low speed until smooth, scraping down the sides of the bowl often. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the cream and beat until blended. Pour the filling into the crusts, dividing it evenly among the wells.', '', 'Bake until the filling is set, 15 to 20 minutes. Transfer the pan to the wire rack and let cool to room temperature. Cover the pan with plastic wrap and refrigerate for at least 3 hours or up to 2 days before serving.', '', 'Just before serving, sprinkle about 1/2 tsp. of the creme brulee sugar evenly over each cheesecake. Using a culinary torch, melt the sugar according to the manufacturer's instructions. Remove the cheesecakes from the pan and serve immediately. Makes 12 mini cheesecakes.'
Bruleed Mini Cheesecakes

ingredients: 'Noodle Salad:', '1 (8 ounce) package thin rice noodles (vermicelli-style), uncooked', '1 (14 ounce) can baby corn, drained, cut into thirds', '1 (10 ounce) can chicken breast, drained and flaked', '1 (8.25 ounce) can sliced carrots, drained', '1 small cucumber, seeded and diced', '1 small red onion, halved and thinly sliced', '1/4 cup chopped fresh cilantro', '1/4 cup fresh mint leaves', '1/2 cup dry roasted peanuts, coarsely chopped', 'Dressing:', '1/3 cup Thai sweet red chili sauce', '1/3 cup fresh lime juice', '2 tablespoons soy sauce', '1 tablespoon minced fresh ginger',<sep> directions: 'Prepare noodle salad: Heat large saucepan of water to boiling. Add rice noodles; remove from heat. Soak, uncovered for 5 minutes. Drain and rinse in cold water.', 'In large bowl combine noodles, baby corn, chicken, carrots, cucumber, red onion, cilantro, mint and peanuts.', 'Prepare dressing: In small bowl combine sweet chili sauce, lime juice, soy sauce and ginger. Toss with noodle salad to mix well.'
Malaysian Tangy Noodle Salad