Amy’s Casserole

Combine in a 9x13 casserole dish:
1 lb. Fettuccini, cooked
1 can cream of mushroom soup
1 ½ cup sour cream or plain yogurt
1 red bell pepper cut into pieces
Mushrooms
1 cup mozzarella
Fresh spinach
Cover with 6 chicken breasts (or chicken tenders)
Prepare Good Seasonings Italian Dressings. Pour on top of chicken and casserole.
Cover with slices of provolone cheese.
Bake 350 degrees for 40 minutes (or until chicken is done.)

Macaroni and Beef Bake

Lion House Recipe
2 lbs. Ground beef
2/3 cup finely shopped onion
1/3 pound macaroni ( I use more)
4 cups tomato juice
1 can tomato soup
1 ½ cup shredded Cheddar cheese
1 ½ tsp chili powder
Salt
Pepper
Brown ground beef, onion, and macaroni. Add tomato juice, tomato soup, one half of the cheese, chili powder, salt and pepper.
Bake in a large casserole at 350 degrees for about 1 hour or until macaroni is tender. Cover with cheese and return to oven until cheese melts.

Chicken and Broccoli bake

Lion House recipe
Cooked Rice (4 cups?)
4 chicken breasts, cooked and cubed
2 lbs fresh broccoli cut and steamed lightly (still crisp)
1 can cream of chicken soup
½ cup milk
1 cup mayonnaise,
1 cup grated cheddar cheese
1 tsp lemon juice,
½ cup buttered bread crumbs (I don’t use the bread crumbs.)
Arrange rice, chicken and steamed broccoli in a casserole dish. Mix all remaining ingredients EXCEPT bread crumbs. Pour over rice chicken and broccoli. Cover pan with foil and bake for 30 min on 350. Remove foil and sprinkle bread crumbs over, bake uncovered for 5 minutes.

Amy’s Casserole

Combine in a 9x13 casserole dish:
1 lb. Fettuccini, cooked
1 can cream of mushroom soup
1 ½ cup sour cream or plain yogurt
1 red bell pepper cut into pieces
Mushrooms
1 cup mozzarella
Fresh spinach
Cover with 6 chicken breasts (or chicken tenders)
Prepare Good Seasonings Italian Dressings. Pour on top of chicken and casserole.
Cover with slices of provolone cheese.
Bake 350 degrees for 40 minutes (or until chicken is done.)

Mexican Lasagna

4 chicken breasts, cubed
2 TBSP. Chili Powder
2 tsp. Ground cumin
½ red onion, chopped
1 (14 oz.) can stewed tomatoes or fire roasted chopped tomatoes
1 cup medium heat taco sauce
1 (15 oz.) can black beans, drained
1 cup frozen corn
Salt
8 tortillas (I like corn)
2-½ cups shredded cheese
2 scallions, finely chopped
Preheat the oven to 425 degrees
Cook chicken in large skillet and season with chili powder, cumin, and red onion. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes with salt, to your taste.
Coat 9x13 with oil or spray. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.

Chicken Enchilada Casserole

from Stephanie Dunn
4 large chicken breasts
1 cup sour cream
1 cup diced green chilies
1 can cream of chicken soup
½ cup green enchilada sauce
1 cup Monterey jack cheese
1 cup sharp cheddar cheese
4 to 6 large flour tortillas
Cook chicken until lightly browned, shred.
Tear flour tortillas in bite sized piece and lay into bottom of greased 9x13 pan. Mix shredded chicken, soup, sour cream, chilies, and enchilada sauce together. Make 2 layers alternating tortillas, chicken mixture and cheese.
Bake at 350 for 45 minutes to 1 hour.

Chicken Broccoli Casserole

4 or 5 chicken breast cooked and cubed
Cooked broccoli, cauliflower, and carrots
Put in 9X13 pan.
Make white sauce on top:
Couple of tablespoons of butter, melt in pan. Add some flour. Then milk and a couple of tablespoons of cream cheese. Then more milk until you have enough of a white sauce to pour over the vegetables and chicken. The white sauce should be somewhat thick but not too thick.
Bake at 350 degrees for about 20 minutes.
Then put topping on:
Saltines
Melted butter
Parmesan cheese
And bake for another 10 minutes.