Ingredients:

• 3 cups chopped cooked chicken
• 1 can cream of chicken soup
• 2 tablespoons chopped onion
• 2 tablespoons chopped pimento
• 1 cup chopped celery
• 1/2 cup chopped almonds
• 1  7- oz. can  sliced water chestnuts, drained
• 2  Hard boiled eggs,chopped
• 3/4  cup mayonnaise
• 2 cups crushed potato chips

Directions:

Combine chicken, soup, onion, pimento, celery, almonds, water chestnuts, eggs and mayonnaise in bowl; Mix well.  Spoon into baking dish. Top with potato chips. Bake at 450 degrees until brown. yield: 8 servings

Ingredients:

• 2 lbs. Ground Beef
• 1 Tablespoon shortening
• 1 medium onion, chopped
• 1/2 tsp salt
• 1/4 tsp. pepper
• 1 can cream of mushroom soup
• 6 or 8 medium potatoes, sliced
• 2 cups cheddar cheese, grated

Directions:

Brown ground beef in shortening in skillet, stirring until crumbly; drain.  Put onions in skillet with the same grease from hamburger!  Cook until soft, then drain. Mix with ground beef. Mix soup and a small amount of boiling water in bowl. Layer potatoes, ground beef  mixture and soup mixture 1/2 at a time. Sprinkle half of cheese over all, then layer other half  and sprinkle with rest of cheese.

Bake at 350 degrees for 1 hour.  May add more water for desired consistency!

I developed this recipe for Peggy’s Restaurant one day and it caught on pretty quickly! My sister Sherry just loved it and begged me to make it again. I hope  you try it .  Enjoy!

Ingredients:

• 1/2 cup butter
• 4 Vidalias sliced in 1/4 inch rings
• 15 Saltine crackers (crushed)
• 1 can mushroom soup
• 2 eggs (beaten)
• 1/2 to 3/4  cup milk
• 1 cup shredded cheddar cheese

Directions:

Melt butter in pan over Med. heat and cook onions until clear.  Reserve 3 Tbsp. of crumbs for topping and place remaining crumbs in the bottom of greased 2 qt.casserole dish. Remove onions from pan with slotted spoon. Add soup and onions  in alternate layers until full.

Combine eggs and butter, pour over onions. Top with cheese and remaining crumbs.  Bake at 350 degrees for 20 to 30 minutes or until brown and bubbly. Serves 4 to 6

Ingredients:

• 6 Pork chops
• 1 can Cream of celery, or mushroom soup
• 1/2 cup milk
• 1/2 cup sour cream
• Salt and pepper
• 24 ounces O’Brien potatoes or hash browns
• 1 cup shredded Cheddar cheese
• 1 can Durkee onions

Directions:

Brown pork chops in a small amount of oil.  Sprinkle in salt and pepper. In a large bowl combine potatoes, soup, milk , sour cream, half the shredded cheese, and half of the  fried onions.

Spoon into 13/9 baking dish. Arrange pork chops on top and cover. Bake at 350°  for 40 minutes . Top with remaining cheese and onions and bake 5 minutes longer, uncovered.

Ingredients:

• 1 (7 oz.) pkg. elbow macaroni
• 1 tbsp. butter
• 1/4 c. chopped onion
• 1 can of mushroom soup
• 1/2 cup milk
• 2 cups shredded cheese
• 1 (16 oz.) can tomatoes ,cut up

Directions:

Cook macaroni and drain. In medium saucepan, melt butter, add onion, cook until tender. Add soup and milk. Add cheese and tomatoes. Cook stirring constantly until cheese melts.  Combine macaroni with mixture. Pour into 1 1/2 quart casserole dish. Bake at 350 degrees for 30 minutes. Serves 4.

Ingredients:

• 1 Pkg (7-1/4 oz.)Kraft macaroni and cheese dinner
• 1/4 cup milk
• 1 can (14-1/2) diced tomatoes, drained
• 1/4 cup Kraft ZestyItalian Dressing
• 2 tbsp. butter, melted
• 1 cup crushed RITZ crackers(about 20 crackers)

Directions:

Preheat oven to 375 degrees.  Add macaroni to large saucepan of boiling water;  cook until tender, drain. Stir in milk and cheese sauce mix.

Pour into a greased 8- inch square baking dish. Mix tomatoes and dressing. Top macaroni mixture with tomato mixture. Drizzle butter over cracker crumbs; toss with fork. Sprinkle over tomatoes.

Bake 15 minutes or until heated through and crumbs are golden.

• 4 Large chicken breasts
• 2 celery ribs, cut into 3 pieces each
• 2 carrots
• 3 tsp. salt
• 2  Tbsp. butter
• 1 medium onions, chopped
• 1 medium -size  bell pepper, chopped
• 1 garlic, pressed
• 1 (10  & 3/4.oz.)can cream of mushroom soup
• 1 can cream of chicken soup
• 2  (10 cans diced tomatoes and green chilies, drained
• 1 tsp.dried oregano
• 1 tsp. ground cumin
• 1 tsp Mexican-style chili powder *
• 3 cups grated Cheddar cheese
• 12 ( 6-inch) fajita-size corn tortillas, cut into 1/2 inch strips

Directions:

1. Place chicken, celery, carrots and salt in a large pot or Dutch oven with water to cover. Bring to a boil over medium heat; reduce heat to low. Cover and simmer 50 minutes to 1 hour or until chicken is done. Remove from heat. Remove chicken from broth: cool 30 minutes. Remove and reserve 3/4 cooking liquid.  Strain any remaining cooking liquid and reserve for another use.

2. Preheat oven to 350 degrees. Melt butter in a large skillet over med. to high heat. Add onion and saute 6 to 7 minutes or until tender. Add bell pepper and garlic and saute 3 to 4 minutes. Stir in reserved 3/4 cup cooking liquid, cream of mushroom soup and next 5 ingredients,stirring occasionally, 8 minutes.

3. Skin and bone chicken; Shred meat into bite size pieces. Layer half of chicken in a lightly greased 13 X 9 inch baking pan. Top with soup mixture. and 1 cup Cheddar cheese. Cover with half of corn tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.

4. Bake at 350 degrees for 55 minutes  to 1 hour or until bubbly. Let stand 10 minutes before serving.

* 1 tsp. chili powder and 1/8 tsp. ground red pepper may be substituted for Mexican style chili powder.

Ingredients:

• 1 can Campbell’s Cream of Potato soup
• 3/4 cup milk
• 1/8 tsp. ground black pepper
• 1 cup frozen mixed vegetables
• 2 cans (4.5 oz. each) Swanson Premium Chunk Chicken Breast, drained
• 1 egg
• 1 cup all-purpose baking Mix

Directions:

Preheat oven to 400 degrees.

Mix soup, 1/4 cup milk, pepper, vegetables and chicken in 9 inch. pie pan.

Mix remaining milk, egg and baking mix. Pour over Chicken mixture. Bake 30 minutes or until hot and topping is golden.

Ingredients:

• 1 can (12oz) evaporated milk
• 1 Pkg (3oz) cream cheese, softened
• 1 can of cream of chicken soup
• 1/2 cup water
• 1/2 tsp. garlic powder
• 1/8 tsp. ground pepper
• 1 bag (16 oz.)frozen broccoli, cauliflower, and carrot mix, thawed
• 2 cups cubed, precooked chicken
• 1 & 1/2 cups uncooked instant white rice
• 1/2 cup (2oz.) shredded mild cheddar cheese

Directions:

1. Preheat oven to 350 degrees. Grease 13x 9 in. baking pan.

2. Combine milk, and cream cheese with wire whisk until smooth. Add soup, water, garlic powder and black pepper; mix well.  Add vegetables, chicken and rice. Cover tightly with foil.

3. Bake for 35 minutes. Remove cover and top with cheese.  Continue baking uncovered for 10 to 15 minutes until cheese is melted and mixture is bubbly, let stand 5 minutes before serving.

Ingredients:

• 2 cups cooked rice
• 2 cups (8 oz.)shredded Monterey Jack cheese
• 1& 1/2 cups cooked chopped chicken breast meat
• 1 can (12 oz.) canned milk
• 1/2 cup finely chopped red onion
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped cilantro
• 2 Tbsp. butter or margarine , melted 1 Tbsp. diced jalapenos

Directions:

Preheat oven to 350 degrees . Lightly grease 2 quart casserole dish.

Combine rice, cheese, chicken, evaporated milk, onions, eggs, cilantro, butter and jalapenos in prepared casserole dish. Stir well.

Bake for 40 t0 50 minutes or until knife inserted in center comes out clean. Season with salt.