Chicken Pot Pie Casserole

32 ounce bag of hash-brown potatoes

1 cube of butter

¾ tsp salt

¼ tsp pepper

½ cup diced onion

1 tsp Worchestershire Sauce

2 tsp chicken bouillon granules or 2 bouillon cubes

¼ tsp dried basil

½ Cup flour

2 Cups milk

2 Cups cooked, diced chicken

1 Cup peas

 

Directions: Place hash-browns in a greased 9x13 casserole dish.  Place butter slices (1/2 cube) over the hash-browns. In a separate frying pan, saute together (1/2 cube) butter, diced onions and Worchestershire Sauce.  When the onions are transparent, slowly stir in the spices.  Add two cups of milk while stirring and bring to a boil.  Boil for 2 minutes to allow sauce to thicken.  Add in the chicken and peas.  The chicken is already precooked, the peas can just be added in frozen and will cook within the casserole.  Pour sauce over the hash-browns and place in a preheated oven at 375 degrees for 30-35 minutes.

PoppySeed Chicken

4-6 boneless, skinless chicken breasts
1 bottle of poppyseed dressing
1 pkg Lipton dry onion soup mix

Place chicken breast in a 9x13 pan. Poor the bottle of poppyseed dressing over the chicken. Sprinkle the onion soup mix around. Bakke at 350 for 50-60 minutes or until chicken is cooked through. Serve with mashed potatoes.
* the gravy from the chicken is heavenly with the potatoes

Hawaiian Haystacks

2 cans cream of chicken soup

1 C. chicken broth (water, salt, dried onions, shredded carrots & parsley used to boil chicken)

2 C. shredded chicken

Rice

Chow Mein Noodles

Grated cheddar cheese

Diced tomatoes

Chopped celery

Chopped green pepper

Sliced green onions

Pineapple tidbits, drained

Slivered almonds

 

Boil Chicken with salt, dried onions, shredded carrots, and parsley until done.  Shred Chicken and set aside. Combine 2 cans cream of chicken soup and 1 cup of broth that the chicken was boiled in (I include the onions, carrots and parsley for added flavor in the gravy), stir to blend.  Add a scoop of sour cream if desired.  Add shredded chicken and simmer about 8 to 10 minutes or until heated through.  Serve over rice and top with cheese, chow mein noodles and desired veggies.

Lion House Porcupine Meatballs

1 lb. lean ground beef

1/3 c uncooked rice

1/4 c chopped onion

1/4 c water

1 tsp salt

dash of pepper

1 can tomato soup (condensed)

1/2 tsp chili powder

1/2 c water

*Combing beef, rice, onion, 1/4 cup water, salt, and pepper. Shape into one inch balls. Set aside. Blend soup and chili powder. Stir in 1/2 cup water. Bring to a boil. Add meatballs. Cover and simmer gently for one hour. Stir occasionally. Makes about 6 servings.

Breakfast Casserole

1 pkg crescent rolls
10 eggs
1 1/4 lb sausage
2 c shredded cheese

Pre-heat oven to 375. Cook sausage until it is golden brown. Open crescent rolls and place flat in the bottom of a sprayed 9x13 baking dish. Sprinkle 1/2 of cheese directly onto crescent rolls, spread sausage over cheese and cover with the remaining cheese. Whisk 10 eggs together and pour over cheese and sausage and bake for 18-25 minutes until middle is cooked thoroughly.

December Meals

Brown Sugar Meatloaf & Roasted Potatoes - Angie

Pumpkin Waffles & Buttermilk Syrup  - Cheryl

Tangy Black Bean Soup - Debbie

Cranberry Chicken & Rice - Julie

Black Eyed Peas & Golden Sweet Cornbread - Kim Rogers

Marvelous Shells 'n' Cheese & Ghiradelli Chocolate Crackle Cookies - Michele

Criminally Delicious Beef - Michelle Williams

 Crispy French Onion Chicken - Sheri

Crock-Pot Chicken Taco Chili  - Stacey


 

Brown Sugar Meatloaf

1/2 c packed brown sugar
1/2 cu ketchup
1 1/2 lbs lean ground beef
3/4 c milk
2 eggs
1 1/2 tsp salt
1/4 tsp pepper
1 small onion, chopped
1/4 tsp ground ginger
3/4 c finely crushed saltine cracker crumbs

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

Roasted Potatoes

1 envelope onion soup mix
2 Tbs. Red Potatoes - cut into cubes
1/3 c oil (vegetable or olive)

Preheat oven to 425 degrees. In a 9x13 pan, combine all the ingredients. Bake, Stirring occasionally, 35 minutes or until potatoes are tender golden brown.

Tangy Black Bean Soup

1 pound black beans, soaked overnight and drained

1 (15-ounce) can diced tomatoes, drained

2 cloves garlic, chopped

1 red bell pepper, seeded and diced

1 teaspoon cinnamon

1 teaspoon allspice

1 tablespoon cumin

1 teaspoon chipotle chile powder

1 orange, juiced

1 lime, juiced

4 cups chicken broth (or vegetable!!)

Cranberry Chicken

1 ¼ pounds boneless skinless chicken breast, cubed into bite-size pieces

1 Cup diced onion

½ Cup Ketchup

1 Tablespoon Worcestershire Sauce

¾ Cup Brown Sugar

1 teaspoon grated orange peel

1 Can jellied cranberry sauce or whole cranberry sauce (whichever you prefer)

Cook chicken and onion together until the chicken is cooked all the way through.  Add in the next five ingredients and simmer for 5 minutes over medium heat.  Serve over rice or noodles.