Ingredients

1 large stewing chicken, cooked and diced

1 C dry bread crumbs

2 Tbl butter

3/4 C celery

1/2 C chopped onion

2 Tbl parsley

1/2 C margarine

6 C day-old bread

1 tsp salt

1/8 tsp pepper

1/2 to 1 tsp poultry seasoning

3 Tbl chicken broth

Custard Sauce for Escalloped Chicken "Great Grandmother's Recipe"

Ingredients

1 C chicken fat or part butter or margarine

1 C flour

4 C chicken broth

1 C milk

1 tsp salt

4 slightly beaten eggs

Melt chicken fat and butter in a large sauce pan. Blend in flour, gradually add chicken broth and milk, stirring constantly. Add salt, stirring until mixture becomes very thick. Blend a little of the hot mixture into the eggs, then add to the remaining mixture in the saucepan. Cook 3 to 4 minutes

Cook chicken; dice and set aside. Brown dry bread crumbs in the butter and set aside. Saute celery, onion, and parsley in margarine in skillet for about 5 minutes. Cut day-old bread into small pieces. Add sauteed vegetables to the bread, tossing lightly. Add seasonings and chicken broth. Turn into greased 13 x 9-inch casserole dish. Cover with 1/2 the custard and then the diced chicken. Pour remaining custard over top. Sprinkle with prepared bread crumbs. Bake at 350 degrees for 45 minutes. Serves: 10 to 12

Ingredients

1 6 lb. Hen

2 tsp Salt

1/2 tsp Ground black pepper

1 lb Spaghetti

Broth from cooked hen

1/2 C Butter

2 Medium green peppers, finely chopped

1 Medium onion, finely chopped

5 Tbl Flour

2 C Milk

2 Cans Cream of Mushroom soup

4 oz Jar of chopped pimientos (Optional)

2 Cloves of garlic, minced

1 tsp Worcestershire sauce

1/2 C Sherry

2 6 oz Cans sliced mushrooms

5 C Shredded mild cheddar cheese

3/4 C Parmesan cheese

1 C Sliced almonds

Put the hen in a large Dutch oven and cover it with water. Add the salt and pepper, and cook slowly for about 3 hours, or until tender. Remove the hen from the broth. When it has cooled enough to handle, bone it, discarding the skin and carcass. Cut the meat into bite-size pieces. Preheat oven to 350 degrees. Bring the broth the hen was cooked in to a boil, and cook the spaghetti in the broth until tender. Drain. Melt butter in large skillet over low heat. Add chopped green pepper, onion and garlic, and saut� until onion is transparent. Add flour, milk, mushroom soup, pimiento, Worcestershire sauce, stirring to combine. Cook for 5 minutes. Add the sliced mushrooms, 4 cups of shredded cheese, and the parmesan cheese, stirring to combine. Stir in the cooked meat from the hen, and combine well. Cook slowly for 10 minutes. In a very large casserole dish, alternate layers of spaghetti with layers of the chicken sauce. Continue until dish is filled. Sprinkle almonds and remaining 1 cup of cheese over top of dish. Bake at 350 degrees for 10 to 20 minutes until cheese is melted and bubbly, and dish is heated through. Makes about 12 to 14 servings.

Notes: This is a very large and delicious casserole, excellent for a buffet dinner. It can also be divided between two casserole dishes, with one being frozen for later use.

The amount of fat in this recipe can be reduced by using low-fat soup and cheese, and by cooking the spaghetti in water instead of the hen broth.

Ingredients

3 C Fritos corn chips

3/4 C Onion, chopped

1 C Cheddar cheese, grated

2-1/2 C Chili ( your favorite homemade or canned )

Preheat oven to 350 degrees. Spread 2 cups of Fritos in a baking dish. Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili. Bake for 15 or 20 minutes and cheese is bubbly. Serve hot. This is great for Super Bowl snack.

Ingredients

20 each Corn Tortillas quartered

3 each Chicken Breast diced

1 large Onion diced

1 large Bell pepper diced

1 C cheddar cheese grated

1 tsp Chili Powder

1 tsp Garlic pwd

1 can Cream of Mushroom soup

1 can Cream of Chicken soup

1 can Rotel Tomatoes with green chillis

Sautee chicken until done in oil. Add onions, bell pepper, and garlic salt continue to sautee. When vegetables are soft, add tomatoes, soups and salt to taste. Simmer for 10 minutes then layer tortillas, mixture and cheese until tortillas or mixture is completely used in 10 X 14 pan. Place in oven and cook on 350 degrees for 25 minutes. More cheddar cheese can be added to the top. This tastes even better the second day.Serve with sour cream.

Ingredients

5 C cooked, chopped roast beef or pot roast (about 1/2 inch pieces, or smaller)

1 C onions, chopped

3 C thinly sliced carrots

1 C celery, chopped

2 C brown gravy (approximate)

1 beef bouillon cube or equivalent base

3 tsp parsley flakes

1/2 tsp sage - no more

3 large bay leaves

1 tsp garlic powder

1 tsp salt

Pepper to taste

margarine

mashed potatoes

cheddar cheese, grated

Saute onions, celery and carrots in margarine in large skillet just until tender. Combine with roast beef, gravy and spices and simmer slowly for about 20 minutes. Be sure to remove bay leaves. Mixture should be thicker than stew but neither too dry or too runny. Add more gravy if necessary. Put approximately 3/4 cup hot beef mixture into small, round casserole dish. Cover to edges with mashed potatoes, smoothing with knife. Mark with tines of fork. Sprinkle middle with approximately 2 Tablespoons grated cheddar. Place under broiler until lightly browned or bake in 350 degrees oven for 15 minutes. Garnish with fresh parsley. Serves: 10.

Ingredients

3 C poached chicken, cut in bite - size pieces

1 Tbl soy sauce

2 tsp fresh lemon juice

1-1/4 C diced celery

1/3 C sliced green onions

One 16 oz can bean sprouts, drained

One 5 oz can water chestnuts, sliced thin

salt and pepper

3/4 C mayonnaise

1/3 C toasted almonds, chopped

One 6 oz can chow mein noodles

Sprinkle chicken with soy sauce and lemon juice. Cover and chill for at least 2 hours. Add remaining ingredients, except almonds and noodles. Spoon into buttered 1-1/2 quart casserole and sprinkle with almonds. Bake in 350 degree oven for 30 to 35 minutes. Serve on crisp chow mein noodles.

Ingredients

1-1/2 C thin strips of cooked turkey

1/2 C chopped, cooked spaghetti

1/2 C sliced, sauteed fresh mushrooms

2 Tbl bread crumbs, mixed with softened butter

4 to 5 Tbl grated Parmesan cheese

Cream Sauce

1 C heavy cream

2 or 3 thin onion slices

3 sprigs parsley

1/2 bay leaf

1 whole clove

2 Tbl butter

3 Tbl flour

salt and pepper

grated nutmeg

Make a cream sauce by first scalding the cream containing the onion, parsley, bay leaf and clove and then straining it. Melt butter in a small pan, stir in the flour and let this roux cook briefly before stirring in the flavored cream. Simmer for 2 or 3 minutes, then season the sauce to taste with salt, pepper and a dash of nutmeg. Stir in the turkey, spaghetti and mushrooms. Mix well and turn the mixture into a buttered baking dish or six individual baking dishes. Sprinkle with the buttered bread crumbs mixed with the Parmesan cheese and bake in a preheated moderate oven at 375 degrees for 10 to 15 minutes or until the crumbs are brown. Serve at once, while still bubbling. Serves: 4

Serves 6 to 8.

6 large flour tortillas, cut into 1-inch strips

1-1/2 lbs boneless chicken breast, cut into 1-inch cubes

1-1/2 C hot salsa

2 C corn kernels (canned, frozen, or fresh)

1-1/2 C shredded Monterey Jack cheese

1/2 C sliced black olives

I use store-bought salsa with a fair amount of kick to it in this recipe, but you can substitute a milder version. Preheat oven to 375 degrees. Spread a light coating of salsa on the bottom of a 9x13-inch baking pan, then line it with 4 of the cut-up tortillas. Mix the chicken, salsa, and corn in the pan and top with the remaining tortilla strips. Sprinkle the cheese and olives on top of the casserole. Cover with aluminum foil and bake for 30 minutes; uncover and bake 15 more minutes. Let sit 10 minutes before serving. Serves 6 to 8.

Ingredients

Serves 20-24 for large gatherings (can be cut in half)

4 C chicken, cooked and diced

1 onion chopped

2 cans cream of chicken soup

16 oz sour cream

2 tsp garlic powder

1 Tbl lemon pepper

1/2 C butter, melted

2 C celery, chopped

2 cans water chestnuts, sliced

2 cans cream of mushroom soup

2 tsp dill weed

2 tsp Lawry's Seasoning

2 tsp parsley

2 Tbl chives

1 lg pkg Pepperidge Farm Herb Stuffing Mix

Cream together chicken, celery, onions, water chestnuts, chicken soup and mushroom soup. Add seasonings and mix well. Pour into large sprayed baking pan. Top with stuffing mix. Drizzle butter over top. Bake at 350 degrees for 30 minutes.�