Chicken-n-Biscuits

1 can mushroom soup

2/3 soup can milk

1 chicken (boiled, deboned, and cut up)

OR

1  13-oz. can chicken

1 can crescent rolls

cheddar cheese, grated

other seasonings, to taste (i.e., dried minced onion)

  1. Mix soup and milk together and add any additional seasonings. Pour into bottom of 9×12 dish.
  2. Roll cheese and chicken in crescent rolls and lay them in soup mixture.
  3. Top with grated cheese and add extra cheese and chicken into the soup mixture.
  4. Bake at 400 or until rolls are brown, approximately 20 minutes.

Note: My sister adds sauteed onions and mushrooms, and who knows what other yumminess, to her chicken/cheese mixture. Get creative and enjoy!

Chicken Pot Pie

1  package pie crusts

1  29-oz. can Veg-All

1  14-oz. can of chicken (or equivalent amount of rotisserie chicken, shredded or cut up)

1  can cream of chicken soup

1  can cream of celery soup

  1. Preheat oven to 425.
  2. Thaw pie crusts if frozen. Lightly grease a pie dish. Place one of the pie crusts in the bottom of the pie dish.
  3. In a bowl, mix together the Veg-All, chicken, and cans of soup. Pour mix into the pie dish. Place top pie crust on top and pinch it together with the bottom crust at the edges. Poke a few holes in the top to allow steam to release while cooking.
  4. Bake at 425 for approximately 30 minutes or until crust is nicely browned.
  5. Enjoy!

Chess Cake

1 yellow cake mix
1 stick melted margarine
1 beaten egg
1 tsp vanilla

Mix above ingredients and press into a 13×9 pan.

8 oz. cream cheese, softened & creamed
2 beaten eggs
1 box confectioner sugar

Mix above ingredients and spread over cake mixture.

Bake at 325 degrees for 45 minutes.

Taco Stuffed Shells

1 lb. ground beef

1 pkg taco seasoning

1 (4-oz.) pkg cream cheese

12 large pasta shells

1 cup salsa

1 cup taco sauce

1 cup shredded cheddar

3 green onions, chopped

1 cup shredded Monterey Jack

sour cream

1.5 cups crushed tortilla chips

  1. Cook ground beef, add taco seasoning, prepare according to package. Add cream cheese and simmer until cheese is melted. Mix well. Set aside to cool.
  2. Cook pasta shells, drain, toss in butter.
  3. Pour salsa into 9×13 dish.
  4. Stuff each shell with meat mixture, place them in dish, cover them with taco sauce.
  5. Cover and bake at 350 for 30 minutes. After 30 minutes, uncover. Sprinkle crushed chips and cheese over top. Cook 15 more minutes.
  6. Serve with sour cream, onions, and whatever else you might want to add.

Buffalo Chicken Dip

2 (5-oz.) cans shredded chicken

2 (8-oz.) pkg cream cheese

1 cup ranch dressing

3/4 cup red hot sauce

shredded cheese

  1. Beat cream cheese, ranch dressing and hot sauce.
  2. Fold in shredded chicken.
  3. Spread mixture into Pyrex sprayed with Pam.
  4. Bake at 350 for 15 minutes.
  5. Add cheese and bake an additional 10-15 minutes.

Red-Skinned Potato Salad

2 lbs. clean, scrubbed new red potatoes (I used a 3-lb. bag)

6 eggs (I used 4 and it was enough)

1 lb. bacon

1 onion, finely chopped (I used chopped green onions instead; good flavor and nice color in the salad)

1 stalk celery, chopped (actually, I forgot to pick up celery at the store, so my salad didn’t have it, but I’m sure it would be good in it)

2 cups mayo

salt/pepper to taste

  1. Boil the potatoes for about 10-15 minutes, until tender, then cut into bite-sized pieces.
  2. Boil eggs and cut up.
  3. Crumble the bacon.
  4. Mix everything together.
  5. Enjoy!

Down Home Baked Beans

1 lb. bacon

2 (28 oz.) cans baked beans

1 (12 oz.) bottle chili sauce

1 large sweet onion, chopped (I just use about 1/2 of an onion)

2 cups packed brown sugar

  1. Preheat over to 350.
  2. Place bacon in large, deep skillet.  Cook over med-hi heat until evenly brown.  Drain, crumble, set aside.
  3. In a large bowl, combine beans, chili sauce, onion, brown sugar, and bacon.  Pour into 9×13 casserole dish.
  4. Bake in preheated oven 45 min. – 1 hour.  Enjoy!