Me & My Recipe | Ashley Burney

As Volunteer Engagement Manager, Ashley Burney works directly with corporate groups and individuals who would like to make a difference in the community through volunteering. As a CCSD and UNLV graduate, Ashley has seen first-hand what volunteering can do to help build a stronger community. Before joining UWSN, Ashley helped lead outreach activities and marketing initiatives for local organizations like Nevada Connections Academy, Project 150, Communities In Schools and Clark County School District.  She is also the founder and president of Heart to Heart LLC, which provides services for youth including mentoring, postsecondary and career guidance, self-advocacy, and guidance through teen parenting, homelessness and drug or alcohol abuse. "I feel like I have the passion and drive to help the community, and it's essential that I use them," says Ashley.

Born in Anchorage, Alaska, Ashley has lived in Nevada since 2002. Through her years in Las Vegas, she has become active in the community by connecting families to much needed resources through outreach activities and events. Ashley has been married for 10 years and has a 11 year old son Elijah and 3 year old daughter Gianna. In her free time, she enjoys traveling with her family, watching her son play sports and her daughter sing and dance.  

Crock Pot Chicken Pot Pie

Ingredients:

4 Chicken Breasts 

2 large cans of Cream of Chicken Soup

1 bag of frozen vegetables 

Seasoning Salt

Onion powder

Garlic powder

Corn bread

Directions:

  1. Pour in Cream of Chicken Soup.

  2. Cut chicken breasts in cubes and add to soup.

  3. Cook on low for 4 hours in crock pot, then pour in frozen vegetables and spices.

  4. Cook on low for an additional 4 hours.

  5. Serve over corn bread.