Cheesy Chicken Crescent Pot Pie

2-3 chicken breasts, cooked and diced
4 Tbsp butter
1 small onion, chopped
1 can cream of chicken soup
1 cup water
1 chicken bouillon cube
1 packet of Italian seasoning dressing (minus the oil, just the spices)
16 oz frozen vegetable mixture (I used a green bean, corn, carrot mixture)
2-3 cups shredded cheese (depending on how cheesy you like it)
1 package of Pillsbury's crescent rolls

Cook chicken, dice and set aside. In a sauce pan, melt butter and add chopped onion. Saute for 3 minutes. Add water, bouillon cube, Italian seasoning packet and Mix well. Add vegetables and simmer for 10 minutes. Add cream of chicken soup. Mix well in sauce pan. Place diced cooked chicken in a 13 x 9 pan and add soup/vegetable mixture to chicken. Add cheese and stir well. Unroll crescent rolls and seal seams as much as possible. Place on top of chicken vegetable mixture. Bake in oven at 350 degrees for 20 to 25 minutes or until crescent roll topping is golden brown in color.

2-3 chicken breasts, cooked and diced
4 Tbsp butter
1 small onion, chopped
1 can cream of chicken soup
1 cup water
1 chicken bouillon cube
1 packet of Italian seasoning dressing (minus the oil, just the spices)
16 oz frozen vegetable mixture (I used a green bean, corn, carrot mixture)
2-3 cups shredded cheese (depending on how cheesy you like it)
1 package of Pillsbury's crescent rolls

Cook chicken, dice and set aside. In a sauce pan, melt butter and add chopped onion. Saute for 3 minutes. Add water, bouillon cube, Italian seasoning packet and Mix well. Add vegetables and simmer for 10 minutes. Add cream of chicken soup. Mix well in sauce pan. Place diced cooked chicken in a 13 x 9 pan and add soup/vegetable mixture to chicken. Add cheese and stir well. Unroll crescent rolls and seal seams as much as possible. Place on top of chicken vegetable mixture. Bake in oven at 350 degrees for 20 to 25 minutes or until crescent roll topping is golden brown in color.

Baked Macaroni and Cheese

1 Box 12oz Shells (Medium Size)
2 to 3 cups shredded cheese
1 stick butter, quartered
1 cup Milk or Half and Half (more or less eye balling this one)
Salt and Pepper to taste.

Cook shells as instructed on box to an al dente texture. Drain and rinse with cold water for 30 seconds. Coat pot with butter. Add small amount of shells to bottom of pan. Add quartered butter pieces on top of shells. Add shredded cheese and salt and pepper. Continue layers until all shells are gone. Top with butter and shredded cheese. Add milk or half and half until you can just barely see it rising through the shells. Place in oven at 350 for 1 hour. We like the top layer of cheese to be crispy so you might leave it in until the cheese gets to the level of crispiness your family likes.

1 Box 12oz Shells (Medium Size)
2 to 3 cups shredded cheese
1 stick butter, quartered
1 cup Milk or Half and Half (more or less eye balling this one)
Salt and Pepper to taste.

Cook shells as instructed on box to an al dente texture. Drain and rinse with cold water for 30 seconds. Coat pot with butter. Add small amount of shells to bottom of pan. Add quartered butter pieces on top of shells. Add shredded cheese and salt and pepper. Continue layers until all shells are gone. Top with butter and shredded cheese. Add milk or half and half until you can just barely see it rising through the shells. Place in oven at 350 for 1 hour. We like the top layer of cheese to be crispy so you might leave it in until the cheese gets to the level of crispiness your family likes.

Funeral Potatoes

6-8 potatoes, peeled and cubed
1 can cream of mushroom or cream of chicken soup
1 pt sour cream
2 cups cup grated cheese
1/4 c. onion
4-8 Tbs butter
salt and pepper to taste
1-2 cups crushed corn flakes

Boil potatoes for about 30 minutes depending on size of potato. Cook all other ingredients and only 1 cup cheese in a pan until cheese melts. Add this to the potatoes and mix well. Top with crushed corn flakes and the other 1 cup shredded cheddar cheese. Bake at 350 for 30 to 40 minutes. Enjoy!

6-8 potatoes, peeled and cubed
1 can cream of mushroom or cream of chicken soup
1 pt sour cream
2 cups cup grated cheese
1/4 c. onion
4-8 Tbs butter
salt and pepper to taste
1-2 cups crushed corn flakes

Boil potatoes for about 30 minutes depending on size of potato. Cook all other ingredients and only 1 cup cheese in a pan until cheese melts. Add this to the potatoes and mix well. Top with crushed corn flakes and the other 1 cup shredded cheddar cheese. Bake at 350 for 30 to 40 minutes. Enjoy!

Mashed Potato Casserole

1 pkg. (3 oz) cream cheese, softened
1/4 tsp pepper
2.5 to 3 lbs baking potatoes
paprika
1 tsp. garlic salt
1/2 c. sour cream
2 Tbs butter or margarine
Parsley sprigs (optional)

In a bowl; stir together cream cheese, garlic salt, pepper, and sour cream until smooth. Set aside. Prepare and boil quartered potatoes; drain. Using an electric mixer or potato masher, beat hot potatoes until they're in fine lumps. Add sour cream mixture and continue beating until fluffy and smooth. Spoon potatoes into a well-buttered shallow 2 qt. casserole; dot with butter and sprinkle with paprika. If made ahead, cover and refrigerate until next day. Bake uncovered in a 400 degree oven for 25 minutes. (50 minutes if refrigerated); uncover and back for 10 more minutes or until top is golden brown. Garnish with parsley sprigs, if desired. Serves 6.

1 pkg. (3 oz) cream cheese, softened
1/4 tsp pepper
2.5 to 3 lbs baking potatoes
paprika
1 tsp. garlic salt
1/2 c. sour cream
2 Tbs butter or margarine
Parsley sprigs (optional)

In a bowl; stir together cream cheese, garlic salt, pepper, and sour cream until smooth. Set aside. Prepare and boil quartered potatoes; drain. Using an electric mixer or potato masher, beat hot potatoes until they're in fine lumps. Add sour cream mixture and continue beating until fluffy and smooth. Spoon potatoes into a well-buttered shallow 2 qt. casserole; dot with butter and sprinkle with paprika. If made ahead, cover and refrigerate until next day. Bake uncovered in a 400 degree oven for 25 minutes. (50 minutes if refrigerated); uncover and back for 10 more minutes or until top is golden brown. Garnish with parsley sprigs, if desired. Serves 6.

Zuccinni Casserole

4 medium squash sliced 1/2" thick
3/4 cup shredded carrots
1/2 cup chopped onion
1/2 cup sour cream
6 Tbsp butter or margarine
1 can either cream of chicken soup or cream of mushroom soup
1 pkg stove top stuffing
3/4 cup shredded cheddar cheese

Directions:
Slice squash 1/2" thick and cook in boiling water until nearly tender; drain. In a 2 Qt. sauce pan cook carrots and onions in 4 Tbsp butter or margarine. Remove from heat. Stir 1/2 cup of stove top stuffing, sour cream, soup, and cheddar cheese. Gently stir in zuccini and turn onto 1 1/2 qt casserole dish. Melt remaining butter and add remaining stuffing cubes. Toss gently and place on top of casserole. Bake at 350 for 30-40 minutes.

4 medium squash sliced 1/2" thick
3/4 cup shredded carrots
1/2 cup chopped onion
1/2 cup sour cream
6 Tbsp butter or margarine
1 can either cream of chicken soup or cream of mushroom soup
1 pkg stove top stuffing
3/4 cup shredded cheddar cheese

Directions:
Slice squash 1/2" thick and cook in boiling water until nearly tender; drain. In a 2 Qt. sauce pan cook carrots and onions in 4 Tbsp butter or margarine. Remove from heat. Stir 1/2 cup of stove top stuffing, sour cream, soup, and cheddar cheese. Gently stir in zuccini and turn onto 1 1/2 qt casserole dish. Melt remaining butter and add remaining stuffing cubes. Toss gently and place on top of casserole. Bake at 350 for 30-40 minutes.

No Crust Quiche:

4 eggs
½ lb mushrooms, sliced
2 tbs. butter
½ c grated Monterey Jack Cheese
1 c sour cream
½ c Parmesan cheese
2 c. ham, chicken, or tuna
½ c. chopped onion
¼ c flour
½ tsp salt
1 c small curd cottage cheese

Beat eggs until lemon colored. Add the desired (chosen) meat. Sauté mushrooms in the butter; add onions. Mix all ingredients together & put in 10” quiche pan or casserole dish. Bake at 350 for 40-45 min.

4 eggs
½ lb mushrooms, sliced
2 tbs. butter
½ c grated Monterey Jack Cheese
1 c sour cream
½ c Parmesan cheese
2 c. ham, chicken, or tuna
½ c. chopped onion
¼ c flour
½ tsp salt
1 c small curd cottage cheese

Beat eggs until lemon colored. Add the desired (chosen) meat. Sauté mushrooms in the butter; add onions. Mix all ingredients together & put in 10” quiche pan or casserole dish. Bake at 350 for 40-45 min.

Mushroom Noodle Casserole:

1 8 oz pkg. med egg noodle
¼ c. seasoned bread crumbs(double)
½ lb mushrooms, sliced
1 tsp. salt
2 c. chicken broth (1 can)
3 c. cubed, cooked chicken
½ c. butter or margarine
1 med. Onion, chopped
¼ c. flour
¼ tsp pepper
1 c. milk or half and half

Prepare noodles as label directions: drain. In large saucepan over med heat melt butter or margarine. Remove 1 tbs. of butter & toss with bread crumbs in small bowl; set aside. Add onion to butter remaining in pan. Cook until tender, about 5 min. stirring often. Add mushrooms; cook just until they are tender. Stir in flour, salt & pepper until well mixed. Stir in chicken broth. Cook until mixture thickens & boils. Remove from heat. Heat oven to 350 Butter 2 qt shallow casserole dish. Add cooked noodles, milk, & cooked chicken to mushroom-sauce mixture; toss gently. Pour into buttered dish. Sprinkle buttered crumbs around top edge. Bake 25-30 min or until bubbly. Serve.

1 8 oz pkg. med egg noodle
¼ c. seasoned bread crumbs(double)
½ lb mushrooms, sliced
1 tsp. salt
2 c. chicken broth (1 can)
3 c. cubed, cooked chicken
½ c. butter or margarine
1 med. Onion, chopped
¼ c. flour
¼ tsp pepper
1 c. milk or half and half

Prepare noodles as label directions: drain. In large saucepan over med heat melt butter or margarine. Remove 1 tbs. of butter & toss with bread crumbs in small bowl; set aside. Add onion to butter remaining in pan. Cook until tender, about 5 min. stirring often. Add mushrooms; cook just until they are tender. Stir in flour, salt & pepper until well mixed. Stir in chicken broth. Cook until mixture thickens & boils. Remove from heat. Heat oven to 350 Butter 2 qt shallow casserole dish. Add cooked noodles, milk, & cooked chicken to mushroom-sauce mixture; toss gently. Pour into buttered dish. Sprinkle buttered crumbs around top edge. Bake 25-30 min or until bubbly. Serve.