#1071 - Chicken and Macaroni Casserole

(by Shirley McNevich)

2 cups dry macaroni
2 cups milk
1 - 10.75oz. can Campbell's cream of celery soup
1 - 10.75oz. can Campbell's cream of chicken soup
2 cups cooked chicken (cut into bite sized pieces)
1 chopped onion
1/2 lb. cubed sharp cheese

In a bowl add cream of chicken soup and cream of celery soup--stir. Add milk--stir. Add chopped onion and dry macaroni--stir. Add chicken pieces--stir. Add cubed cheese--stir. Pour mixture into a glass 9 x 13 baking dish (greased). Cover it with foil and refrigerate overnight. The next day, let it sit (covered) on the counter for 1 hour. UNcover the dish and bake it at 350 degrees for 1 hour or until hot.

#761 - Green Beans and Meatballs

(by Shirley McNevich)

12 frozen meatballs
2 tsp. butter
1/4 cup chopped onions
1 chopped garlic clove
2 cups frozen cut green beans
1 cup sour cream
1/3 cup milk
1 TBSP Worcestershire sauce
1 - 10.75oz. can cream of chicken soup

Prepare meatballs as directed on package. In a saucepan over medium heat, melt the butter. Add the onion and garlic--stir and cook until tender. Add green beans, sour cream, milk, Worcestershire sauce and cream of chicken soup--stir and cook until green beans are tender. Add meatballs--stir and cook until hot. Serve over rice or noodles.

#692 - Rice and Broccoli Casserole

(by Shirley McNevich)

1 cup cooked rice
1/3 cup softened Parkay margarine
1 cup shredded cheddar cheese
1 beaten egg
1 can Campbell's cream of chicken soup
1/2 cup milk
1 grated onion
1 - 10oz. package frozen chopped broccoli (thawed)

In a bowl add cooked rice, Parkay, cheddar cheese, beaten egg, soup, milk, grated onion--stir well. Add thawed chopped broccoli--stir until coated. Spray a 1 1/2 qt. baking dish/casserole with Pam. Spoon the broccoli mixture into the baking dish. Place dish on a cookie sheet and bake at 350 degrees uncovered for 1 hour.

#643 - Sunday Chicken

(by Ryan Unger - friend)

2 lbs. boneless, skinless chicken cut into strips
1 - 10.75oz. can Campbell's cream of chicken soup
1 cup apple juice OR apple cider
1 TBSP Worcestershire sauce + 1 tsp. Worcestershire sauce
3/4 tsp. salt
1/3 cup chopped onion
1 - 3oz. can of mushrooms (drained)
paprika for sprinkling

Spray a baking dish with Pam. Pour a small amount of the apple juice (or cider) in the bottom of the dish. Place the chicken strips on the bottom of the baking dish. In a bowl add cream of chicken soup, the rest of the apple juice (or cider), the 1 TBSP and 1 tsp. Worcestershire sauce, salt, chopped onions and drained mushrooms--stir until mixed. Pour the soup mixture evenly over the chicken. Sprinkle the top of the chicken pieces with paprika to your taste. Place baking dish on a cookie sheet (to catch drips) and bake uncovered at 350 degrees for 1 hour--after 30 minutes of baking, baste the chicken with the soup mixture and turn each piece and sprinkle more paprika over the chicken strips to your taste.

#462 - Cheesy Potato Casserole

(by Shirley McNevich)

1 - 30oz. bag Ore Ida country style hash browns
1 - 10.75 can Campbell's cream of chicken soup
2 cups sour cream
1 1/2 tsp. salt
1/4 tsp. pepper
2 TBSP chopped onion
2 cups grated cheddar cheese
1/4 cup melted butter
2 cups Kellogg's corn flakes (place in plastic bag and use rolling pin to crush them)

In a large bowl add chicken soup, sour cream, salt and pepper, onions, and cheese--stir well. Add the hash browns and stir well. Grease a 13 x 9" baking pan--pour the entire mixture into the pan and spread evenly. In a small bowl, mix melted butter and crushed corn flakes. Pour the cornflake mixture evenly over the top of the potato mixture. Bake at 350 degrees for 45 minutes or until bubbly around the edges.

#368 - Chicken a la Kluski

(by Harriet [Sanders] Betz - friend)

1/4 cup chopped onions
1/4 cup chopped green pepper
1 cup canned chicken broth
2 TBSP butter
1 - 10.5 oz. Campbell's cream of chicken soup
1/2 cup milk
1/4 tsp. garlic powder
1/2 tsp. pepper
2 cups cooked chicken (diced)
1 - 8oz. package Mueller's kluski egg noodles (cooked to package directions)
1/4 cup chopped pimentos

In a large saucepan, cook onion and green pepper in the 2 TBSP butter--cook until tender but NOT browned. Add cream of chicken soup, chicken broth, milk, garlic powder, pepper, and cooked chicken--stir and heat until bubbling hot. While it's heating, cook noodles according to package directions--drain the water, then mix pimentos in with the noodles. Arrange the noodles on a large platter and pour hot chicken mixture over the noodles. Serve.

#272 - Easy Chicken Pot Pie

(by Shirley McNevich)

1 2/3 cup frozen mixed vegetables (thawed)
1 cup cubed, cooked chicken breast
1 - 10.75 can condensed cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 egg

Preheat oven to 400 degrees. In a bowl using a spoon, mix vegetables, cubed chicken and soup. Pour this mixture into a greased 8 x 8 x 2 baking dish. In a separate bowl using a fork, stir together the Bisquick, milk and egg. Pour this batter over the top of the vegetables. Bake at 400 degrees for 30 minutes or until golden brown.