2 c chicken, cooked and cubed
1 c broccoli, cooked about 7 mins, (will be slightly crunchy)
1 15oz Big & Flakey Crescent Rolls
1 c cheddar cheese, grated
1/2 c mayonnaise
2 tsp dill
1/4 tsp salt
1 clove garlic, grated
Mix all ingredients except crescent rolls, and garlic ~Arrange two rows of crescent rolls down cookie sheet, (trade off, one with shortest side facing left, the next with shortest side facing right One underneath another going down the pan) ~
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Scoop filling down the middle of each roll row ~ Pull crescent tips inward to form a braid, (filling will be showing through the braid) ~ Add garlic over the top and bake at 350F for 18-20mins
CHICKEN ENCHILADAS ~ Dana M
8-10 burrito sized tortillas
2 c chicken, cooked and shredded
16oz cheddar cheese, grated
16oz sour cream
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 can green chiles
Mix ingredients together, fill tortillas and roll burrito style ~ Spread a small amount of filling in bottom of 9x13 ~ Place enchiladas side by side then spread remaining filling over the top ~ Cover with foil and bake at 350F for 45mins ~ Remove foil last 5-10mins of cook time
CHICKEN ROLLS ~ Angela M
8 oz cream cheese
1/2 c margarine
2 c chicken, cooked and shredded
1 bunch chopped green onion
2 cans crescent rolls
1 pkg stove top stuffing
2 cans chicken gravy
Soften and cream together; cream cheese, 1/4 c margarine ~ Add chicken and onion ~ Scoop 1/8-1/4 c filling onto each roll, (at the shortest end) ~ Seal roll around filling making a ball ~ Dip each roll first into 1/4 c melted margarine and then into stove top stuffing ~ Bake on ungreased cookie sheet at 350F for 18-20mins ~ Serve under gravy
CHICKEN STUFFING BAKE ~ Evelyn B
1 box stuffing
4 boneless, skinless chicken breasts
1 can Cream of Chicken Soup
1/2 c sour cream
Preheat oven to 350F ~ Prepare stuffing ~ Whisk sour cream and soup together ~ Spread small amount of soup mixture in bottom of 9x13 pan ~ Place chicken in single layer on top of soup mixture ~ Spoon remaining soup mixture over chicken ~ Spoon prepared stuffing over soup mixture ~ Bake for 45-60mins
CHOW MEIN CASSEROLE ~ Dana M
1lb hamburger, cooked with soy sauce and onion to taste, and crumbled
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 1/2 cans water
1/2 c rice
chow mein noodles
Add soups, water, and rice to hamburger ~ Bring to a boil then let simmer 10-15mins or until rice is tender ~ Transfer everything to a 9x13 pan and cover with chow mein noodles ~ Bake at 350F for 15-20mins
CREAMY CHCKN/SPNCH PASTA ~ Rachel S
1 1/2 cups uncooked penne pasta
1lb boneless chicken breasts, cut into 1 inch cubes
1/2 c onion, chopped
2 tsp olive oil
1 can Cream of Mushroom Soup
1 c heavy whipping cream
2 c spinach, chopped
2 c mozzarella cheese
1-2 garlic cloves, minced
1/8 tsp pepper
Cook pasta according to package directions ~ Meanwhile, cook chicken and onion over medium heat in oil for 5 minutes or until juices run clear ~ Stir in soup, cream, garlic, and pepper then bring to boil over medium heat ~ Reduce heat and simmer uncovered for 2mins ~ Stir in spinach and cheese ~ Cook for 1-2mins or until spinach is wilted and cheese is melted ~ Drain pasta then add to chicken mixture ~ Toss to coat.
LASAGNA ~ Dana M
1 pkg lasagna noodles, cooked
1 bottle spaghetti sauce
1lb mozzarella cheese, grated
1 16oz container cottage cheese
1lb hamburger, cooked and crumbled
Mix spaghetti sauce and hamburger ~ Layer 9x11 baking dish as follows: hamburger sauce, cheese, noodles, cottage cheese and repeat until pan is full ~ Cover with foil and bake at 350F for 1 hour
ONE POT SALSA BEEF SKILLET ~ Lisa D
1lb ground beef
2 c water
1 c salsa
1 pkg macaroni and cheese
2 c frozen corn
1/2 c shredded mexican style cheese
1 green onion, chopped
Brown meat ~ Add water, salsa, macaroni ~ Bring to a boil ~ Reduce heat to medium low and simmer 10mins ~ Add corn and cheese sauce ~ Cook additional 2mins ~ Top with cheese and onion
SAUSAGE PASTA ~ Jackie P
16oz cellentani pasta
3 Tbsp butter
3 cloves garlic, minced
3 Tbsp flour
1 c chicken broth
2 c half and half
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
1/2 c parmesan cheese, grated
2 c mozzarella cheese, grated
1 Tbsp parsley flakes
12oz fully cooked smoked sausage, sliced
Cook pasta to al dente ~ Melt butter over medium heat ~ Add garlic and cook 1 minute ~ Whisk in flour and chicken broth until smooth ~ Whisk in half and half ~ Add salt and all pepper seasonings ~ Simmer 5mins ~ Stir in parmesan and 1 c mozzarella ~ Add sausage, parsley, and pasta ~ Preheat broiler ~ Pour ingredient measure into lightly greased 9x13 baking pan ~ Top with 1 c mozzarella ~ Broil 2-3mins or until cheese is golden brown
SLOPPY JOES ~ Evelyn B
1lb ground beef
1/2 onion
1 can Chicken Gumbo Soup
1 Tbsp apple cider vinegar
1 Tbsp brown sugar
1/2 c ketchup
1/2 Tbsp mustard
Brown meat and onion ~ Drain grease ~ Add remaining ingredients and simmer 10-15mins ~ Serve on warm buns
STROUGONAUF ~ Dana M
Mix together in frying pan:
1 can Cream of Mushroom Soup
8oz sour cream
1 onion, grated
a little butter
Simmer for 10-15mins. Serve over egg noodles.
*Optional add in ~ 1lb hamburger, cooked and crumbled
TACO SALAD ~ Elena A
1 bag Nacho Cheese Doritos, crunched
1 bag lettuce
1lb hamburger, cooked with taco seasoning and crumbled
1 can kidney beans
1 can olives, chopped
8oz cheddar cheese, shredded
1 bottle ranch
Mix all ingredients and serve ~ Garnish with sour cream and chopped tomato
TAMALES ~ Julietta P
8-10lbs beef, chicken, or pork
12 garlic cloves
3 onions
2 cubes lard
1 small pkg (8-10) black dried chiles*
1 large pkg (20-30) california red dried chiles
1 pkg mase corn mix
3 Tbsp baking powder
3 1/2 Tbsp salt
1 bag corn husks
Using 2-3 crock pots combine meat with 1 onion, 4 garlic cloves, and water barely covering top of meat in each pot ~ Slow cook overnight on low ~ Shred meat and set aside ~ Strain meat drippings of all onion, garlic, and fat ~ Discard onion and fat, set garlic aside ~ Dissolve lard in meat drippings ~ In a large pan combine chilis ~ Cover with water and bring to boil, then hold for 15mins ~ Remove stems and blend to thick liquid with garlic and water ~ Strain seeds out and add salt to taste ~ Add meat to chili sauce ~ Soak corn husks in water at least 15mins ~ In an extra large bowl combine mase, baking powder, and salt ~ Slowly add meat drippings to create a wet paste, mixing well ~ Spread mase over corn husk starting in the middle and moving outward to 1/3" thick ~ Add a small amount of meat ~ Fold each side of husk in and bottom up ~ Place tamales upright in steamer or pan and steam/cook on med until done (2-3hrs**) ~ Tamales are done when mase easily pulls away from corn husk
*The black chilis add the spice so if you want a very mild tamale cut it down to 5-6 chilis
**If tamales are too tall for lid to fit perfectly on pan, wet a plastic grocery sack and drape over top and sides of tamales, then replace lid
TATOR TOT CASSEROLE ~ Dana M
1 bag tater tots
1 can Cream of Mushroom Soup
3/4 c milk
1lb hamburger, cooked and crumbled
1 c cheddar cheese
Mix all ingredients together except cheese, (sprinkle on top) ~ Bake at 425F for 20-30mins
TERIYAKI CHICKEN ~ Sarah M
2lbs chicken thighs
2 c Aloha Teriyaki Sauce
2 c sugar
2 Tbsp garlic
1 Tbsp onion powder
Mix all ingredients in pot and simmer until cooked through ~ Serve over rice
Mix together in frying pan:
1 can Cream of Mushroom Soup
8oz sour cream
1 onion, grated
a little butter
Simmer for 10-15mins. Serve over egg noodles.
*Optional add in ~ 1lb hamburger, cooked and crumbled
TACO SALAD ~ Elena A
1 bag Nacho Cheese Doritos, crunched
1 bag lettuce
1lb hamburger, cooked with taco seasoning and crumbled
1 can kidney beans
1 can olives, chopped
8oz cheddar cheese, shredded
1 bottle ranch
Mix all ingredients and serve ~ Garnish with sour cream and chopped tomato
TAMALES ~ Julietta P
8-10lbs beef, chicken, or pork
12 garlic cloves
3 onions
2 cubes lard
1 small pkg (8-10) black dried chiles*
1 large pkg (20-30) california red dried chiles
1 pkg mase corn mix
3 Tbsp baking powder
3 1/2 Tbsp salt
1 bag corn husks
Using 2-3 crock pots combine meat with 1 onion, 4 garlic cloves, and water barely covering top of meat in each pot ~ Slow cook overnight on low ~ Shred meat and set aside ~ Strain meat drippings of all onion, garlic, and fat ~ Discard onion and fat, set garlic aside ~ Dissolve lard in meat drippings ~ In a large pan combine chilis ~ Cover with water and bring to boil, then hold for 15mins ~ Remove stems and blend to thick liquid with garlic and water ~ Strain seeds out and add salt to taste ~ Add meat to chili sauce ~ Soak corn husks in water at least 15mins ~ In an extra large bowl combine mase, baking powder, and salt ~ Slowly add meat drippings to create a wet paste, mixing well ~ Spread mase over corn husk starting in the middle and moving outward to 1/3" thick ~ Add a small amount of meat ~ Fold each side of husk in and bottom up ~ Place tamales upright in steamer or pan and steam/cook on med until done (2-3hrs**) ~ Tamales are done when mase easily pulls away from corn husk
*The black chilis add the spice so if you want a very mild tamale cut it down to 5-6 chilis
**If tamales are too tall for lid to fit perfectly on pan, wet a plastic grocery sack and drape over top and sides of tamales, then replace lid
TATOR TOT CASSEROLE ~ Dana M
1 bag tater tots
1 can Cream of Mushroom Soup
3/4 c milk
1lb hamburger, cooked and crumbled
1 c cheddar cheese
Mix all ingredients together except cheese, (sprinkle on top) ~ Bake at 425F for 20-30mins
TERIYAKI CHICKEN ~ Sarah M
2lbs chicken thighs
2 c Aloha Teriyaki Sauce
2 c sugar
2 Tbsp garlic
1 Tbsp onion powder
Mix all ingredients in pot and simmer until cooked through ~ Serve over rice
