Biscuit Nugget Chicken Bake

3 cups cubed cooked chicken
1 can cream of chicken soup
1 cup milk
1 jar sliced mushrooms, drained
1/2 teaspoon dill weed
1/2 teaspoon paprika
topping:
1/4 cup grated Parmesan cheese
1 tablespoon dried minced onion
1 teaspoon dried parsley flakes
1/2 teaspoon paprika
1 tube (12 ounces) refrigerated buttermilk biscuits

1. In a large saucepan, combine the first six ingredients. Cook and stir over medium heat for 5-7 minutes or until heated through; keep warm.

2. In a large resealable plastic bag, combine the Parmesan cheese, onion, parsley, and paprika. Separate biscuits and cut into quarters; add to bag and shake to coat. Place on an ungreased baking sheet. Bake at 400 degrees for 5 minutes.

3. Transfer chicken mixture to a greased 8-in. square baking dish; top with biscuits. Bake, uncovered, for 10-13 minutes or until bubbly and biscuits are golden brown.

4. Enjoy!

Ham and Broccoli Casserole

1-1/2 cups chopped fresh (or bagged) broccoli
1/2 cup finely chopped onion
1-1/2 cups cooked rice
1-1/2 cups diced fully-cooked ham
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1-1/2 cups (6 oz) shredded cheddar cheese
1/4 cup milk
2 slices bread, crusts removed
2 tablespoons butter

(can use bread crumbs instead of bread crusts and butter)

IN a saucepan, cook broccoli and onion in a small amount of water until crisp-tender; drain

IN a greased 1-1/2 qt. baking dish, layer rice, ham, and broccoli mixture.

COMBINE the soup, cheese, and milk; spoon over broccoli.

BAKE uncovered, at 350 degrees F for 20 minutes.

MEANWHILE, coarsely crumble bread. In a skillet, cook crumbs in butter over medium-high heat until lightly browned. Sprinkle over casserole.

BAKE 15 minutes longer or until heated through.

Smoky Potato Skillet Casserole

1 package (16 oz) smoked sausage links, cut into 1-inch pieces
2 celery ribs, chopped
1 medium onion, chopped
1 tbls. butter
2 cups water
2/3 cup milk
1 package (5-1/4 oz) au gratin potatoes

IN a large skillet, saute the sausage, celery and onion in butter until vegetables are tender. Stir in water, milk, and sauce mix from potato package; bring to a boil.

STIR in potatoes. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender, stirring once.

I sprinkle shredded cheese on top for extra cheesiness.

Spicy BBQ Chicken Pizza

Pizza crust for one pizza (can be store bought dough or precooked crusts)
1 1/2 cup cooked chicken, shredded
2/3 cups BBQ sauce, divided
2 cups pepper jack cheese (monterrey jack with jalepeno peppers)
(ingredients estimated)

Spread 1/2 cup BBQ sauce on crust or dough. Mix remaining sauce with cooked chicken. Top sauce on crust with cheese. Top with chicken.

Bake until cheese is bubbling at 400 degrees F.

Enjoy!

Tater Tot Bake

Just had this one tonight...it is SOOO good.

3/4 to 1 pound ground beef
1 small onion, chopped
salt and pepper to taste
1 package (16 oz) frozen Tater Tot potatoes
1 can (10-3/4 oz) condensed cream of mushroom soup
2/3 cup milk or water
1 cup (4 oz) shredded cheddar cheese

IN a large skillet, cook beef and onion over medium heat until no longer pink; drain. Season with salt and pepper to taste

TRANSFER to a 2-qt. baking dish. Top with single layer of potatoes. Combine soup and milk; pour over potatoes. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 30-40 minutes or until heated through.

Enjoy!

Spaghetti

1/2 lb. ground beef
1 small onion or 1/2 large onion
1 tsp. chopped garlic (we used the stuff in the jar)
1 can Hunts spaghetti sauce (we use the Mushroom kind)
1 can mushrooms
1 tbls. sugar (approximately)
Italian seasoning
Basil
Oregano
1 box farfale pasta (or whatever kind you want)

Brown ground beef with onion and garlic. Drain. Add spaghetti sauce and mushrooms. Season with Italian seasoning, Basil and Oregano. Add sugar to taste. Simmer on low while cooking the pasta. Tada!

Cheesy Chicken Pot Pie

1 pound boneless skinless Chicken breast COOKED and cut into 1/2 inch chunks
1 tbls. all-purpose flour
1 jar (16 oz.) cheddar cheese sauce
1 bag (16 oz.) frozen mixed veggies, thawed
1 prepared pastry for single-crust pie (or make your own!)

Prehead oven to 425 degrees F. In 2-qt casserole dish, mix chicken with flour. Stir in cheese sauce and veggies. Cover with pastry dough to seal, trimming excess, then flute edges. Cover with aluminum foil and bake 20 minutes. Remove foil and continue baking 10 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Credits:
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