Swiss Chicken Casserole

Cook rice & put into a baking dish.

Place chicken (cooked or uncooked) on top of rice.

Layer slices of swiss cheese on top of chicken.

Put ham slices on top of cheese.

Mix 1 can cream of Chicken soup and 1 c. milk. Pour on top.

Bake at 350 degrees F. for 30 - 60 minutes; depending on if you used cooked or uncooked chicken.


by Christie J.


*You can assemble this beforehand and put into the oven when you're ready to eat.

Chicken Crumb Topping

2-3 chicken breasts
3 cans cream of chicken soup
2 c. mozzarella cheese
Italian bread crumbs

In a crock pot, put chicken breasts. Then layer the rest of the ingredients. Cook on high for 2-4 hours or low 3-5 hours. Once cooked, shred chicken and add back to sauce. Serve over rice.

by Shelley F.

Home-style Biscuits and Chicken Gravy

2 cans Homestyle biscuits
10.5 oz. can Cream of Chicken soup
1/2 c. sour cream
1/4 c. milk
1/2 c. grated cheese
1/4 c. chopped onions
1 1/2 t. olive oil
1/8 t. garlic powder
1/8 t. ground cumin
dash of pepper

Saute onions in olive oil. Mix together soup, sour cream, milk, cheese, and spices. Add onions and stir. Bake biscuits as directed and pour gravy mixture over the top of hot biscuits. Enjoy!

by Sariah R.

Beef Stroganoff

1/2 lb. extra lean ground beef
1/4 c. chopped onion
3/4 c. water
1 beef bouillon cube
2 t. worcestershire sauce
4 oz. can sliced mushrooms, drained
1 c. sour cream
1 1/2 T. flour
3 - 3 1/2 c. wide egg noodles, cooked & drained

Brown beef & onion. Add water, bouillon cube & worcestershire sauce. Heat to boiling; stirring to dissolve bouillon cube. Stir in mushrooms and reduce heat. Stir together sour cream & flour; add to beef mixture. Cook at low heat, stirring occasionally until sauce thickens. Do not boil. Toss hot noodles and sauce together.

Serves 3-4.


by Catherine S.

Chicken & Black Bean Wraps

2 medium tomatoes, chopped
1/2 c. black beans, rinsed & drained
4 T. diced green chilies
1/3 c. green onions, sliced
1 T. fresh cilantro, chopped
about 1/3 c. water
1.27 oz. package Fajitas Spices & Seasonings
3 c. chicken, cooked & shredded
8 large flour tortillas, warmed to soften

In medium bowl, combine tomatoes, black beans, chilies, green onion, and cilantro; set aside. In large skillet, stir together water and seasoning packet, bring to a boil. Stir in chicken and reduce heat to low. Mix in tomato mixture and cook on low for 5 minutes, stirring occasionally. Scoop 1/2 c. filling on each tortilla. Fold in sides and roll up to enclose filling.

Note: You can substitute cooked turkey or pork for chicken.



by Sariah R.

Chicken Enchilada Casserole

13 oz. can chicken, drained
2 (10 ¾ oz.) cans cream of chicken soup
1 c. sour cream
½ t. ground cumin
15 oz. pkg. flour tortillas
2 c. grated cheddar cheese

Mix chicken, cream of chicken soup, sour cream, and cumin together in a mixing bowl. Stack tortillas and cut into strips. In a greased 9x13 baking dish, layer half the tortilla strips, half of chicken mixture, and half of cheese. Repeat. Bake for 30 minutes at 350ºF. (I usually cover with foil for 25 minutes and then broil on Low for the last 5 minutes).

by Catherine S.

Easy Lasagna Bake

16 oz. small noodles of choice - cooked
1 egg, beaten
1 container ricotta cheese
2 c. Italian three cheese blend
4 green onions, chopped
1 T. Italian seasoning
26 oz. jar spaghetti sauce
1/4 c. grated parmesan cheese

Mix all ingredients together, except grated parmesan. Pour into 9x13 baking dish. Sprinkle parmesan cheese on top. Cover. Bake for 40-50 minutes @ 375 degrees. Uncover for last 10 minutes.

*Can be refrigerated up to 24 hours. Bake for 1 hour or until heated through.
*Can be frozen up to 1 month. Thaw overnight in fridge, bake for 1 - 1 1/2 hours.

by: Jana C.

Pizza Dough II

1 T. yeast dissolved in 1 1/2 cups warm water
Add:
2 T. Sugar
1/2 t. salt
3 1/2 c. flour

*Greased pan
*Mozzarella cheese and whatever topping you want.
Bake at 450 degrees for 15 minutes.

by: Sariah R.

Pasta Bake

1-2 broccoli crowns - steamed
1 bag penne pasta - cooked, rinsed (8 oz. )
1 can chicken - slightly seasoned
1 jar Alfredo sauce
1-2 cups shredded parmesan cheese

Mix together. Sprinkle some reserved cheese on top. Cover and bake at 350 degrees F. for 30 minutes.

*Tip: Prepare at lunch, refrigerate until ready to cook.

by Jana C.

Mexican Salad

1 lb. ground beef
1 pkg. taco seasoning
1 can kidney beans, drained & rinsed
1/4 c. french dressing
1/2 bag shredded lettuce
1 c. salsa (opt.)
1/2 to 1 c. shredded cheese
1/2 c. black olives (opt.)
1/4 to 1/2 bag Doritos chips, crushed

Brown ground beef, add taco seasoning and kidney beans; put in fridge for 3-4 hours or until cool. Add cheese and salsa, stir. When ready to serve, add: lettuce, olives, chips and dressing to taste.
Serves about 15-20 people

by Sariah R.

Lasagna Casserole

8 oz. pasta (penne) cooked and drained
1 jar (26 oz.) Ragu roasted onion & garlic sauce
2 c. cottage cheese
2 c. mozza cheese

Mix together. Put in a 9 x 13 pan. Sprinkle with parmesan cheese. Cover with foil. Bake at 350 degrees F. for 30 minutes.

by Jessica H.

No-Boil Lasagna

10-12 oven ready lasagna noodles (dry)
14.5 oz. can stewed tomatoes (can puree in blender if desired)
26 oz. can Hunt's Chunky Vegetable sauce
24 oz. cottage cheese
2 c. cheese
1 lb. ground beef (or 1/2 lb. Italian sausage, 1/2 lb. ground beef)
1/2 c. water
1 T. Italian Seasoning

Brown beef, then add tomatoes, spaghetti sauce, and Italian seasonings until it's all heated. Spoon a small amount of the sauce on the bottom of a 9 x 13 pan. Layer 1/2 of the noodles on top of sauce. Then, put 1/2 of the meat sauce on top of noodles. Next layer cottage cheese, 1/2 of the cheese, the remaining noodles. Then pour 1/2 c. water over the top of all the noodles until they are all wet. Add the rest of the meat sauce.
Bake at 375 degrees F. for 1 hour, covered. When done, uncover and add the remaining cheese. Let stand 10 minutes before eating.


by Sariah R.

Easy Sunday French Dip Subs

3-4 lbs. pot roast
4 c. water
1 1/2 t. garlic powder
1 t. basil
1 t. oregano
1 bay leaf
1/2 c. soy sauce
coarsely ground pepper, to taste
Rolls

Place all ingredients in a crock pot. Simmer for 4-5 hours on high until tender. Strain the broth and shred the meat. Serve the meat on rolls and use broth for dipping.


by Tiffany C.

Slow Cooked Lasagna

1 lb. lean ground beef
26 oz. can Hunt’s Four Cheese sauce
8 oz. can tomato sauce
Lasagna noodles (about 6-8)
16 oz. container cottage cheese
3 c. grated mozzarella cheese
Parmesan cheese

Brown ground beef in large skillet, drain. Spray 4-5 qt. slow cooker with non-stick spray. Spread about ¾ c. of the Hunt’s Four Cheese sauce in bottom of slow cooker. Stir remaining sauce and tomato sauce into ground beef.
Layer lasagna noodles over sauce in slow cooker, breaking as needed to fit. Top with 1/3 cottage cheese. Sprinkle 1 cup mozzarella cheese over cottage cheese. Top with 1/3 of the beef mixture. Spread evenly.
Repeat layering twice. Sprinkle Parmesan cheese over top.
Cover; cook on Low for 3 hours.

(adapted from Pillsbury Slow Cooker, Jan 2004, p.33)


by Catherine S.

Cheesy Italian Tortellini

1/2 lb. ground beef
1/2 lb. italian sausage
26.5 oz. can spaghetti sauce
1 c. sliced, fresh mushrooms (*can used canned mushrooms)
1 chopped garlic clove
14.5 oz. diced tomatoes with Italian seasonings, undrained
19 oz. pkg. refrigerated cheese tortellini
1 c. shredded mozzarella or pizza-style cheese

Break beef and sausage into large pieces in 10 in. skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until brown. Mix beef mixture, sauce, mushrooms, garlic and tomatoes in slow cooker. Cover and cook on low heat setting 7-8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat setting about 15 minutes longer or until tortellini is tender.


by Sariah R.

Crock Pot Parmesan Chicken

1 oz. pkg. dry onion soup mix
1 c. long-grain white rice
1/4 c. grated Parmesan cheese for topping
6 T. butter
6 skinless, boneless chicken breasts
1 1/2 c. milk
2 cans (10.75 oz.) cans condensed cream of mushroom soup
Salt and Pepper to taste

Mix together onion soup mix, milk, cream of mushroom soup and rice in a medium bowl.
Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste, and sprinkle with grated Parmesan cheese.
Cook on Low for 8-10 hours, or on High 4-6 hours. Makes 6 servings.

by Sariah R.

Italian Chicken

8 oz. cream cheese (cubed)
1 packet Italian seasoning
1 can Cream of Chicken soup
1/4 c. water

Mix all together then add:

4-6 chicken breasts

Combine all ingredients in crockpot on high for 4 hours or on low for 8 hours.

Serve over rice or noodles. You can leave chicken whole or shred with fork, adding it back into mixer and then serving. It's good to eat both ways! Enjoy.


by Sariah R.

Lime Chicken Tacos

3-5 chicken breasts
3-6 T. lime juice
1 t. taco seasoning
1 can whole kernel corn, drained
1 can black beans, drained
1 cup salsa

In crock pot, add chicken breasts, lime and taco seasoning. Cook on Low 4-5 hours. 1/2 hour before serving, shred chicken, add corn, black beans and salsa. Cook 30 minutes longer.

Serve with:
flour tortillas or lime tortilla chips
lettuce
tomatoes
cheese
sour cream
add more lime if you want!

Enjoy!!


by Sariah R.

Creamy Macaroni and Cheese

2 large eggs
12 oz. can evaporated milk
few dashes of hot pepper sauce (optional)
½ t. salt
¼ t. ground black pepper
1 t. dry mustard, dissolved in 1 t. water
½ lb. elbow macaroni (≈ 2 – 2 ½ cups)
4 T. unsalted butter, (can use margarine)
3 cups grated cheese:
2 c. sharp cheddar
½ c. mild cheddar
½ c. Monterey jack

Heat water in large pan to boil.

In small bowl, mix eggs, 1 cup of the evaporated milk, pepper sauce, salt, pepper, and dry mustard. Set aside.

Cook macaroni until almost tender. Drain and return to pan over low heat. Add butter, toss to melt.

Pour egg mixture and ¾ grated cheese over pasta. Stir until combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly until hot and creamy.



by Catherine S.

Chicken and Rice

4-5 c. cooked rice
1 small can cream of chicken soup
1 can (soup can) milk
13 oz. can chicken, drained and rinsed

Mix the soup and milk together. Pour over rice and mix in chicken. Put in a baking dish. Bake @ 350 degrees for 15-20 minutes, or until hot.


by Catherine S.