Viva La Chicken

12 corn tortillas, cut into 1/2" strips
1 roasted chicken, skinned, deboned & cubed or shredded
1 c. milk
1 onion, chopped
1 - 8 oz. green chili salsa (mild)
2 cans cream of chicken soup
1 lb. grated cheese

In bowl, mix soup, milk, salsa and onion together to make sauce. Grease 9x13 pan. Put 2-3 tblsp. of water on bottom of pan. Spoon 1/3 of sauce into pan and spread evenly. Add a layer of tortilla strips. Then a layer of chicken, followed by a layer of cheese. Repeat those layers again. (Sauce, tortillas, chicken, cheese.) Top with a final layer of sauce. Bake covered with tinfoil for 45 minutes at 325 degrees. Then uncover and bake for 15 minutes more.

From: Mom

Scalloped Potatoes...#2

30 oz. package frozen hash browns
3 cans cream of chicken soup
2 c. sour cream
1/4 c. melted butter
1 1/2 c. grated cheddar cheese
Green onion or dried minced onion

Mix together and put in 9x13 pan. Optional: Top with smashed corn flakes and drizzle more melted butter on top. Bake at 375 degrees for 1 hour and 15 minutes. Make sure you cook it long enough so the potatoes are soft.

From: Anne Foerster

Tater Tot Casserole

1 package tater tots
1 lb. hamburger, browned with minced onions and drained
1 can cream of mushroom soup
¾ c. water
Grated cheese

Line 9x13” pan with layer of tots. Combine soup and hamburger. Pour over tots. Then do another layer of tots and cover with cheese. Bake at 350 degrees for 30 minutes.

From: Marilyn Hulet

Sour Cream Chicken Enchiladas

1 ½ lb. chicken (marinated in teriyaki sauce), cooked w/ garlic and onions
1 pt. sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can diced green chilies
1 lb. Monterey jack & cheddar cheese
Green onions
Tortillas

Mix everything except tortillas and cheese. Spoon mixture onto tortillas and sprinkle with cheese. Roll and place in greased pan. Add remaining mixture and cheese on top. Bake at 350 degrees for 30 minutes.

From: Sandy Bryant

Skillet Enchiladas

½ lb. ground beef
¼ c. chopped onion
1 can cream of mushroom soup
1 can enchilada sauce (10 oz.)
½ c. milk
2 tblsp. chopped green chilies
8-10 flour tortillas
2 ½ c. shredded cheddar cheese

In large skillet, brown ground beef & onion; drain. Stir in soup, enchilada sauce, milk and chilies. Reduce heat, cover and simmer 20 minutes. Stirring occasionally. Place ¼ c. cheese on tortilla and roll up. Place tortillas in sauce. Cover and cook until heated through. Sprinkle with more cheese and cover and cook until cheese melts.

From: Good Things Utah

Scalloped Potatoes

6 lg. potatoes, cooked, peeled and grated
2 cans cream of chicken soup
½ c. milk
1 c. sour cream
¼ c. melted butter
½ c. shredded cheese
Green onions

Mix everything but potatoes together. When well mixed, add potatoes. Put in 9x13 pan. Sprinkle 1/3 c. crushed corn flakes on top and drizzle 2 tblsp. melted butter on top. Bake at 350 degrees for 45 minutes.

From: Becky Lingard

Rice & Hamburger Casserole

2 c. cooked rice
1 lb. ground beef, browned with minced onions
4 cans cream of chicken soup
1 c. sour cream
2 packets Lipton Beefy Onion Soup Mix

Mix soup, sour cream and soup mix together. Add ground beef and rice. Mix and put in 9x13” pan. Bake at 300 degrees for 45 minutes.

From: Mom

Pasta Cordon Bleu

1 lb pkg. Barilla Penne Pasta
6 tblsp. butter
4 cloves garlic, crushed
2 cans chicken broth
3-4 tblsp. cornstarch
3 c. heavy whipping cream
2 boneless chicken breasts, grilled, cooked, sliced thinly
2 c. ham, chopped
1 c. bacon, crumbled
1 bunch of green onions, chopped
1 pkg. mushrooms, sliced
1 lb. shredded Swiss cheese

Cook pasta according to package directions. Drain and rinse. Sauté and brown garlic and butter. Whisk cornstarch with chicken broth and add to pan, stirring until thickened. Add whipping cream stirring constantly and heat through. (Don’t let it boil!)

Spray a 9x13” pan with nonstick spray. Place noodles in bottom. Then layer with chicken, chopped ham, crumbled bacon, green onions, mushrooms, sauce and top with shredded Swiss cheese. Bake at 350 degrees for 30-40 minutes or until warm and cheese melts.

From: Laurie Simonsen

Chicken-N-Rice Casserole

2-3 chicken breasts, cooked and cut up
2 c. cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 ½ c. milk

Mix together and pour in casserole dish. Bake at 350 degrees for 30 minutes.

From: Mom

Mashed Potato Casserole

(Also known as Shepherd's Pie)

1 lb. hamburger
1 can green beans
3 cans tomato sauce
Mashed potatoes
Grated cheese

Brown hamburger with minced onions. Add tomato sauce. Pour into bottom of 9x13” pan. Then add drained green beans. Top with mashed potatoes and grated cheese. Bake at 350 degrees until bubbly and cheese is melted. (About 30 minutes.)

From: Mom

Macaroni and Cheese Casserole

1 lb. hamburger
1 small onion, chopped
1 can cream of mushroom soup
1 can milk
1 box Macaroni and Cheese (regular size or family size works too)
salt and pepper to taste
breadcrumbs
paprika
shredded cheese (optional)

Brown hamburger with onion (you can used minced onion too). At the same time, cook macaroni. Add soup, milk and cheese from Macaroni and Cheese to ground beef and then salt and pepper to taste. Drain macaroni and mix in with ground beef mixtures. Pour into a 9x13 pan and cover with breadcrumbs and paprika. You can add shredded cheese on top if you want. Bake at 350 degrees just long enough to melt cheese on top and heat through. (About 15 minutes.)

From: Rosalie Anderson

Man Style Casserole

1 lb. hamburger
2 cans cream of chicken soup
1 c. sour cream
2/3 c. milk
6 medium potatoes, cooked and sliced
1 c. grated cheese

Brown hamburger with minced onions. Mix soup, sour cream, milk and cheese. Stir well. Add meat and cooked potatoes. Place in 9x13” casserole dish. Bake at 350 degrees for 30 minutes.

From: Glenda Western

Hot Dog Casserole

6 potatoes
1 package hot dogs
2 cans cream of chicken soup
1 pt. sour cream
2 tblsp. melted butter
Grated cheese, as much as desired

Cook potatoes until tender. Peel and dice. Put in large bowl. Slice uncooked hot dogs. Add to potatoes. Mix soup, sour cream, melted butter and cheese together with wire wisk. Pour on top of potatoes and hot dogs. Mix with wooden spoon so you don't smash the potatoes. Pour into 9x13 casserole dish. Bake at 325 degrees for 30-45 minutes, or until it's bubbly.

From: Mom

Poppyseed Chicken

Boil 3-4 chicken breasts. Dice into chunks. In bowl combine:

3 cans cream of chicken soup
1/2 tub sour cream
1 1/4 tblsp. poppyseeds

Add chicken to soup mixture. Pour into casserole dish. In separate bowl, mix 1 cube melted butter with 1 - 1 1/2 packages of crushed ritz crackers. Sprinkle on top. Bake at 350 degrees for 25 minutes. Serve on hot rice.

From: Regina Campbell