#3798 - Chicken Mac and Cheese

(by Shirley McNevich)

3 cups raw elbow macaroni
2 TBSP olive oil
salt
pepper
1lb. boneless/skinless chicken breasts
11oz. frozen mixed vegetables (thawed and drained; your choice of type of vegetable mixture)
3 TBSP butter
3 TBSP butter
2 cups milk
1 1/2 tsp. onion salt
3 cups shredded cheddar cheese
1 - 10.75oz. can Campbell's cream of chicken soup
1/2 tsp. garlic salt
1/2 tsp. fresh ground black pepper
4-5 slices buttered bread

Cook macaroni in salted water according to box directions--drain but DO NOT rinse. Spread the drained macaroni evenly in the bottom of a greased 9 x 13 glass baking dish. Salt and pepper both sides of the chicken, then cut it into bite sized pieces. In a skillet over medium heat add the olive oil and chicken pieces--cook/stir until chicken is browned and no longer pink. Spread the cooked chicken pieces over the drained macaroni. Spread the thawed/drained vegetables over the chicken. In the skillet you used for the chicken add 3 TBSP butter--melt over medium heat. Slowly add the flour while whisking--whisk until mixed with the melted butter. Slowly add milk while whisking. Add onion salt, 2 cups of the shredded cheese and the soup--whisk over medium heat until mixed and smooth. Evenly pour the hot cheese mixture over the vegetables/chicken. Sprinkle 1 cup shredded cheddar cheese over the top. Sprinkle the garlic salt and pepper over the cheese. Cut the buttered bread into 1" pieces and spread them all over the cheese (if you don't have enough, butter extra bread and cut into 1" pieces--enough so the whole top is covered). Bake at 375 degrees 30-35 minutes or until heated through and bread pieces are nice and brown.

#3631 - Easy Pot Pie

(by Shirley McNevich)

3 cups shredded cooked chicken
2 - 10.75oz. cans Campbell's cream of chicken soup
3 cups frozen mixed vegetables (thawed and drained)
2 cups shredded cheese (your choice of type)
1 - 16oz. can Pillsbury Grands biscuit dough
2 TBSP butter (melted)

In a bowl add chicken, both cans of soup, drained vegetables and shredded cheese--stir to mix. Pour the mixture into a greased 9 x 13 glass baking dish. Open the biscuit dough and separate dough into 8 biscuits. Cut each biscuit dough into four equal pieces. Place the 32 biscuit pieces in a bowl--drizzle with the melted butter and toss to coat with butter. Spread the biscuit pieces over the top of the chicken mixture. Bake at 375 degrees 20-25 minutes or until top is browned and chicken mixture is hot.

#3407 - Chicken Pot Pie Casserole

(by Shirley McNevich)

1 TBSP olive oil
1lb. boneless/skinless chicken breasts (more if you wish)
1 cup chopped onions
1 cup frozen mixed vegetables (thawed--more if you wish)
1/2 cup Breakstone's sour cream
12oz. chicken gravy
2 TBSP cornstarch
1/4 tsp. pepper
1 - 12oz. tube Pillsbury Grands biscuits
5-6 slices bacon
fresh grated Parmesan cheese
salt/pepper to your taste (for the chicken)

Fry the bacon, drain it on paper towels to soak up the grease, then crumble the bacon. Salt and pepper both sides of chicken breasts to your taste, then cut the chicken breasts into bite sized pieces. In a skillet over medium heat add the olive oil, chicken breasts and chopped onions--cook/stir until chicken is done. In a bowl add sour cream, gravy, cornstarch, 1/4 tsp. pepper and thawed mixed vegetables--stir to mix. Pour the gravy mixture into the skillet with the chicken--cook/stir until mixture is hot. Spread the whole mixture into a greased 9 x 13 glass baking dish. Open the biscuit can and place the raw biscuits in a single layer over the top of the chicken mixture. Generously sprinkle grated Parmesan cheese all over the top. Bake at 350 degrees for 15-20 minutes or until biscuits are done. Sprinkle crumbled bacon all over the top before serving.

#3337 - Easy Chicken Pot Pie

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
1 - 10oz. bag frozen mixed vegetables (thawed and drained)
1 cup cooked chicken pieces (bite sized)
1/2 cup milk
1 egg
1 cup Bisquick

In a 9" greased pie plate add the cream of chicken soup, drained mixed vegetables and chicken pieces--stir carefully with a spoon until mixed. In a bowl add milk, egg and Bisquick--mix until batter forms. Spread the batter evenly over the top of the chicken mixture. Bake at 400 degrees for 30 minutes or until top is golden brown. Let is sit for a few minutes before cutting and serving.

#3059 - Vegetable Casserole

(by Shirley McNevich)

8oz. shredded cheese (your choice of type)
1/2 cup butter
1 cup crushed Ritz crackers
1 - 16oz. bag frozen mixed vegetables (thawed and drained)

Place drained vegetables in a greased casserole dish. In a saucepan add 1/4 cup of the butter--cook/stir over low heat until melted. Add the shredded cheese--cook/stir until mixture is melted and smooth. Pour the melted cheese mixture over the vegetables--stir to mix. Melt the other 1/4 cup of butter and add it to the cracker crumbs--stir. Spread the cracker mixture over the top of the vegetables. Bake at 350 degrees for 20-30 minutes or until hot.

#2645 - Potato Chicken

(by Shirley McNevich)

Topping: 1 3/4 cups water; 1 cup milk; 2 1/4 cups dry potato buds (mashed potato mix); 1 envelope Good Seasons ranch dressing mix (dry); 1 beaten egg

Bottom: 2 cups cooked chicken OR turkey (cut into bite sized pieces); 2 cups frozen mixed vegetables (thawed); 2 - 10.75oz. cans Campbell's cream of chicken soup; 1/2 cup chicken broth

In a saucepan add chicken pieces, thawed vegetables, both cans of soup and the chicken broth--cook/stir over medium heat until boiling. Once boiling, remove from heat and pour mixture into a greased 9 x 13 glass baking dish. Topping: in a separate saucepan add water--bring to a boil. Remove from heat--add milk--stir to mix. Add dry potato buds and dry ranch dressing mix--stir until mixed. Let the potato mixture stand for 1 minute, then add the beaten egg--stir well. Cool the potato mixture for 5 minutes, then stir again. Spread the potato mixture over the top of the chicken mixture. Bake at 375 degrees for 25-30 minutes.

#2634 - Cream Cheese Veggie Alfredo

(by Shirley McNevich)

12oz. medium egg noodles
16oz. frozen mixed vegetables
1 cup milk
1 - 8oz. Philadelphia cream cheese (cubed, then softened)
3 TBSP butter buds sprinkles
2 tsp. garlic and herb seasoning
1/2 cup chopped onions

Cook egg noodles according to bag directions--during the last 4 minutes of cooking time for the noodles, add the frozen mixed vegetables and chopped onions. Drain the mixture but do not rinse. In a large saucepan over medium heat add milk, cream cheese, butter buds and garlic herb seasoning--cook/stir until cream cheese is melted. Add egg noodle/vegetable mixture to the cream cheee mixture--stir until mixed. Cook/stir until mixture is hot.

#2599 - Cream of Chicken Biscuits

(by Shirley McNevich)

2 - 10.75oz. cans Campbell's cream of chicken soup
1 1/2 empty soup cans of milk
pepper (to your taste)
1 - 16oz. bag frozen mixed vegetables (thawed and drained)
4 chicken breasts
salt and pepper
1-2 TBSP canola oil
1 can Pillsbury refrigerated biscuits (or make your own)

Salt and pepper chicken breasts on both sides, then cut them into bite sized pieces. In a skillet over medium heat add canola oil and the chicken pieces--cook/stir over medium heat until chicken pieces are browned and no longer pink inside. In a large saucepan add both cans of chicken soup (do NOT add water), 1 1/2 cans of milk (use one of the empty soup cans to measure), drained mixed vegetables, pepper (to your taste) and cooked chicken pieces--cook/stir over low heat for 30 minutes. Turn heat to simmer--prepare biscuits according to package directions while chicken mixture simmers longer. When biscuits are done, place two biscuits on each serving plate and pour chicken mixture over the biscuits on each plate.

#2535 - Mixed Vegetable Pasta

(by Connie [Fritz] Benner - friend)

1 - 16oz. box penne pasta
1 - 12oz. bag frozen mixed vegetables
1 jar Ragu cheesy alfredo sauce

Cook mixed vegetables according to bag directions--drain. Prepare pasta according to box directions--drain but do not rinse. In a saucepan over low heat add alfredo sauce--cook/stir constantly until hot (be careful because it will burn easily). In a large bowl add drained vegetables, drained pasta and hot alfredo sauce--stir until mixed.

#2522 - Potato Soup Quiche

(by Shirley McNevich)

1 - 10.75oz. can Campbell's condensed cream of potato soup
4 eggs
1/2 cup milk
1/4 tsp. pepper
1/2 of an onion (grated)
1lb. bag frozen mixed vegetables (thawed and drained)
1 cup shredded cheddar cheese
1 - 9" deep dish unbaked pie dough crust (or make your own)

In a bowl add eggs--beat with a whisk. Add potato soup--stir with a whisk. Add milk and pepper--stir. Add drained vegetables, grated onion and 1/2 cup of the shredded cheddar cheese--stir. Grease a 9" deep dish pie plate, insert the dough and spray the inside of the dough with Pam. Slowly pour the vegetable mixture into the pie dough. Bake at 375 degrees for 30 minutes, remove from oven, sprinkle the other 1/2 cup shredded cheddar cheese on the top. Return to oven and bake 15 minutes longer.

#2285 - Crockpot Beef and Vegetables

(by Shirley McNevich)

1 1/2 lbs. beef cubes
1 onion (chopped)
1 - 20oz. bag frozen mixed vegetables (thawed)
4 red potatoes (peeled and cut into bite sized pieces)
1 - 8oz. can Hunt's diced tomatoes
1 - 8oz. can Hunt's tomato sauce
2 TBSP Worcestershire sauce
1 tsp. white sugar
1 tsp. salt
1/2 tsp. pepper

In a skillet add beef cubes, salt, pepper and chopped onions--cook/stir until beef cubes are browned. In a crockpot add diced tomatoes, tomato sauce, Worcestershire sauce and white sugar--stir until mixed. Add beef cubes/onions, potato pieces and thawed vegetables--stir. Turn crockpot on low and cook 8-10 hours.

#2209 - Bacon Minestrone Soup

(by Shirley McNevich)

4 cooked strips of bacon (crumbled--more if you wish)
1/2 cup chopped onions
1 TBSP canola oil
2 - 14oz. cans chicken broth
1 - 16oz. can chopped tomatoes
1 - 10oz. box frozen mixed vegetables
1/2 cup uncooked macaroni (more if you wish)
1/2 tsp. pepper
a dash of red chili powder
1 - 10oz. can white kidney beans (drained)
1 - 10oz. can red kidney beans (drained)
1/4 cup chopped parsley

In a Dutch oven medium heat add chopped onions and a TBSP canola oil--cook/stir until onions are caramelized. Add chicken broth, chopped tomatoes, mixed vegetables, uncooked macaroni, pepper, chili powder and parsley--cook/stir until boiling. Once boiling, reduce heat to simmer and simmer until macaroni is tender. Add white kidney beans, red kidney beans and crumbled bacon--cook/stir until beans are hot.

#2095 - Chicken and Pasta

(by Shirley McNevich)

1lb. boneless/skinless chicken breasts (cut into bite sized pieces)
salt and pepper
1 TBSP olive oil
1 - 10.75oz. can Campbell's cream of mushroom soup
1 can of water (use empty soup can to measure)
1/4 tsp. garlic powder
2 cups frozen mixed vegetables (cauliflower, broccoli and carrots)
2 cups uncooked egg noodles

Salt and pepper chicken breasts, then cut them into bite sized pieces. In a skillet over medium heat add olive oil and chicken pieces--stir/cook until chicken pieces are browned and no longer pink inside. Add soup, water, garlic powder and frozen vegetables--stir/cook until boiling. Once boiling, add egg noodles--cook/stir until noodles are tender and vegetables are hot.

#1949 - Noodle Soup Deluxe

(by Shirley McNevich)

1 - 10.75oz. can Campbell's chicken noodle soup
2 cans water (use empty soup can to measure)
1 - 10.75oz. can Campbell's cream of chicken with rice soup
1 - 16oz. frozen mixed vegetables (thawed and drained)
1 1/2 cups cooked chicken pieces (bite sized)
salt and pepper to your taste

In a Dutch oven over medium heat add both soups and water--stir until mixed. Add cooked chicken and drained vegetables--stir. Bring to a boil, then reduce heat to simmer. Simmer for 30 minutes (stirring occasionally). Taste broth to see if it's seasoned to your taste.

#1913 - Meat Pie

(by Shirley McNevich)

4 unbaked pie crust doughs
1 cup water + extra water (described below)
1 - 3lb. bottom round roast
1 tsp. salt
1/2 tsp. pepper
1 medium onion (chopped)
1 cup chopped celery
1 - 16oz. bag frozen mixed vegetables
3 red potatoes (washed, peeled and cut into bite sized pieces)

In a Dutch oven add bottom round roast, salt, pepper and 1 cup water--cook over medium heat, turning on all sides until it is browned. Once browned, add enough water to cover the roast. Continue cooking until water is boiling. Once boiling, turn heat to low, add the lid to the Dutch oven and cook for 3 to 3 1/2 hours or until meat is tender. Remove the meat--cool to room temperature, then cover meat and refrigerate it. Allow the broth in the Dutch oven to cool to room temperature, then pour it in glass jars and refrigerate it overnight. The next day, spoon off the accumulated grease from the top of the broth and discard it. Pour the rest of the broth in a Dutch oven. Add onions, celery and frozen vegetables to the broth--cook over medium heat until vegetables are hot (about 15 minutes). Add the potato pieces--cook/stir until potatoes are tender. Remove meat from refrigerator--cut it into bite sized pieces. Add the beef pieces to the vegetable mixture--stir/cook until meat is hot. Spray a pie plate with Pam--add one pie dough to the plate and spray the inside of the pie dough with Pam. Pour half of the vegetable mixture into the pie dough. Spray the edge of the first pie dough with Pam and add second pie dough to the top of the first pie dough--seal the edges/flute the edges of the pie doughs. Use a sharp knife to poke air holes in the top of the second pie dough. Repeat with remaining pie doughs and vegetable mixture to make second meat pie. Cover the edges of the pie doughs with foil. Bake at 350 degrees for 30 minutes, then remove foil and bake another 10-20 minutes or until pie dough is browned. Serve with gravy if desired.

#1265 - Turkey Pot Pie

(by Shirley McNevich)

1 - 10.75oz. can Campbell's cream of chicken soup
1 cup chopped/cooked turkey
1 2/3 cups frozen mixed vegetables
1 cup Bisquick
1/2 cup milk
1 egg
1 cup water
1/2 tsp. salt

Grease a 9" pie plate. In a saucepan add the water, salt and the mixed vegetables--cook over medium heat 5-7 minutes, then drain. In a bowl add soup, drained mixed vegetables and chopped turkey--stir. In a separate bowl add the egg--beat. Add the Bisquick and the milk to the beaten egg--stir. Scoop the turkey mixture into the greased pie plate. Spoon the Bisquick batter over the top of the turkey mixture--spread the batter with a spoon to make sure the whole top is covered. Place the pie plate on top of a cookie sheet (to catch drips). Bake at 400 degrees for 30 minutes or until browned.

#856 - Macaroni and Cheese Tuna Casserole

(by Shirley McNevich)

1 - 16oz. bag mixed frozen vegetables (broccoli, carrots and cauliflower)
1 - 14oz. box Kraft deluxe macaroni and cheese dinner
3/4 cup milk
1/4 cup Italian dressing
1 - 12oz. can white albacore tuna (drained)
1 cup shredded sharp cheddar cheese

Place a colander in your sink--dump the frozen vegetables from the bag into the colander--leave them there. Cook the macaroni dinner according to the package directions but don't add the cheese sauce. Pour the entire pot of cooked macaroni and its water over the top of the vegetables in the colander. Once drained, place the vegetables and macaroni back in the pot you cooked the macaroni in. Add the cheese sauce, milk, Italian dressing--mix well. Drain the tuna and flake it into the mixture, and add 1/2 cup of the shredded cheddar cheese--mix well. Spray a 2qt. casserole with Pam. Pour the entire macaroni/vegetable/cheese mixture into the casserole. Cover the casserole with foil. Bake at 375 degrees for 35 minutes. Remove from oven, uncover, sprinkle remaining 1/2 cup shredded cheddar cheese on top and return uncovered until cheese is melted.

#774 - One Pot Tuna and Noodles

(by Shirley McNevich)

3 cups water
8oz. extra broad egg noodles
1 cup frozen mixed vegetables
1 - 10.75oz. Campbell's condensed cheddar cheese soup
1 - 6oz. can tuna (drained and flaked)
1/2 cup milk
1/4 tsp. pepper
1 tsp. salt

In a saucepan over medium heat bring the water and 1 tsp. salt to a boil--add noodles and cook until tender. Add the frozen vegetables--cook until tender. Do not drain. Add the cheddar cheese soup--stir. Turn heat down to simmer. Add the flaked tuna, milk and pepper--stir. Heat until it's hot enough to serve. Place a lid on the saucepan, remove from heat and let it sit 5 minutes before serving.

#634 - Noodle Casserole

(by Shirley McNevich)

3 cups water
1 - 8oz. package egg noodles
1 cup frozen mixed vegetables
1 - 10.75oz. can condensed cheddar cheese soup
1 - 9oz. can tuna (drained and flaked)
1/2 cup milk
1/4 tsp. pepper
1 tsp. salt

In a saucepan bring 3 cups water to a boil--add salt and noodles. Bring back to a boil while stirring--once boiling, boil for 5 minutes. Add the cup of vegetables, bring back to a boil while stirring and boil 5 more minutes. Add cheddar cheese soup, milk, pepper and tuna--stir well. Heat until hot enough to serve.