Chicken Broccoli Supper

1/2 pound chicken, cooked and cubed
1 1/2 cups frozen broccoli florets
1/2 cup uncooked elbow macaroni
1/2 cup shredded cheddar cheese
1 can cream of chicken soup
3/4 cup chicken broth
1/4 tsp garlic powder
1/4 tsp pepper

In a bowl, combine chicken, broccoli, macaroni, and cheese. In another bowl, whisk soup, broth, garlic and pepper; stir into chicken mixture. Transfer to greased 1 1/2 quart dish. Bake, uncovered, at 350 for 30 minutes. Stir; bake 25-30 minutes longer or until macaroni is tender. Let stand 5 minutes before serving.

Serves 2

Chicken Chili

1 Tbsp olive oil
1 onion, chopped
1 red bell pepper, chopped
1 can cream of chicken soup
1 can chicken broth
1 cup water
2 cups diced rotisserie chicken
2 can great northern beans, drained and rinsed
1 can chopped green chiles, undrained
1/2 tsp oregano
1/2 tsp ground cumin

In pot, heat oil. Add onion and bell pepper. Cook 2-3 minutes, stirring frequently. Stir in soup, broth, and water. Cook 1-2 minutes, stirring frequently, until smooth and well blended. Stir in chicken, beans, chiles, oregano and cumin. Heat to boiling; reduce heat to med-low. Cook uncovered 10-15 minutes, stirring occasionally, until thoroughly heated.

Sunrise Sandwiches

1 (16 oz) can grands refrigerated buttermilk biscuits
7 eggs, beaten
4 oz chopped cooked ham or bacon
2 tsp parsley
3 Tbsp milk
1 Tbsp butter
3 oz shredded cheddar cheese

Cook biscuits as directed on can. Meanwhile, in bowl, combine eggs, ham, parsley, and milk. In a skillet, melt butter. Add egg mixture and cook 6-10 minutes, stirring and turning occasionally, until egg mixture is set. Stir in cheese. Split warm biscuits. Spoon egg mixture evenly onto bottom halves of biscuits; cover with top halves.

Serves 8

Chicken and Vegetables Parmesan

1/4 cup italian dressing
2 cloves garlic, minced
1 pound boneless skinless chicken breasts
1 tsp basil
1/4 tsp black pepper
1 pkg (10 oz) frozen mixed vegetables, thawed
2 Tbsp grated parmesan cheese

Mix dressing and garlic in skillet. Cook for 1 minute. Add chicken; season with 3/4 tsp basil and the pepper. Cook 4-5 minutes on each side or until chicken is cooked through. Add vegetables to skillet; sprinkle with remaining 1/4 tsp basil. Cook 2-3 minutes or until vegetables are heated through, stirring occasionally. Sprinkle with cheese.

Serves 4

Chicken Veggie Soup

2 cans chicken broth
1 cup carrots, sliced
1 cup broccoli florets
2 potatoes, peeled and cubed
4.5 oz canned mushrooms, drained
1 pound chicken, cooked and cubed
4 oz velveeta, cubed
salt and pepper to taste

In pot, combine chicken broth, carrots, broccoli, and potatoes. Simmer for 20 minutes or until potatoes are tender. Add mushrooms and simmer for 5 minutes. Add chicken and velveeta. Heat until cheese is melted.

Serves 4

Monster Cookies

1/4 cup butter, softened
1/2 cup peanut butter
1 cup brown sugar
1 egg
1 egg white
1 tsp vanilla
3 cups oats
1 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips
1/4 cup m&m's

Preheat oven to 350. Combine butter and peanut butter. Add sugar, egg, egg white and vanilla. Beat until smooth. Add oats, baking soda, salt, chocolate chips and m&m's. Mix well. Drop spoonfuls of dough about 2 inches apart on baking sheet. Bake 15-17 minutes.

Cheesy Chicken and Broccoli Bake

1 2/3 cup hot water
1 pkg stove top savory herbs stuffing mix
1 1/2 pounds chicken breast, cut into one inch pieces
1 pkg (10 oz) frozen broccoli, thawed and drained
1 can cream of chicken soup
3/4 cup cheese whiz cheese sauce

Add hot water to stuffing mix; stir just until moistened. Set aside. Place chicken and broccoli in 13x9 dish. Mix soup and cheese whiz; pour over chicken mixture. Top with prepared stuffing. Bake at 400 for 30 minutes or until heated through and chicken is no longer pink.

Serves 6

Spicy Crusted Salmon Over Spinach

1 Tbsp chili powder
1 Tbsp cumin
1 Tbsp paprika
1 tsp oregano
1 tsp sugar
1 1/2 pounds salmon fillet, cut into 4 pieces
1 Tbsp olive oil
1 bunch spinach, steamed

Preheat oven to 350. Combine chili powder, cumin, paprika, oregano, and sugar. Rub salmon with spices and place in 13x9 pan. Drizzle with oil. Bake for 20 minutes or until flakes easily with fork. Serve with spinach.

Chicken Rice Casserole

1 can cream of mushroom soup
1 can cream of celery soup
1 cup water
1 cup uncooked white rice
1 can mushrooms, drained
1 pinch garlic powder
Pepper to taste
1 package dry onion soup mix
8 chicken breasts



Preheat oven to 325. In bowl, combine soups, water, rice, mushrooms, and seasonings. Pour into 13x9. Lay chicken on top and sprinkle dry onion soup mix. Cover tightly with foil and bake 1 1/2 to 2 hours.



Serves 8

Veggie Spaghetti

16 oz angel hair pasta
2 Tbsp butter
1/2 red onion, chopped
1 tsp garlic
3 zucchini, diced
1 pound mushrooms, quartered
1/2 cup red wine or beef broth
1 (26 oz) jar of favorite pasta sauce
1 can whole kernel corn, drained

Cook pasta as directed on package. Saute onion in butter for 2 minutes. Stir in garlic and zucchini and cook 3 minutes more. Add mushrooms and cook 5 minutes. Pour in red wine and pasta sauce. Reduce heat and simmer 5-10 minutes. Add corn. Heat through. Serve over cooked pasta.

Serves 8