Chicken & Wild Rice Casserole - With Variations

This was originally posted as Chicken and Wild Rice Casserole, but there are a couple of variations that have become favorites...

Chicken and Wild Rice Casserole


4 boneless, skinless chicken breasts, cooked and chopped
2 boxes Uncle Ben's Long Grain and Wild Rice (original), cook per directions on box
1 cup mayonaise
1 can cream of celery
1 can cream of chicken
1 can cream of mushroom
1 can water chestnuts
1 small jar pimentos
2 cans french style green beans
1 sleeve Ritz crackers
1/2 stick butter, softened

Mix all ingredients, except crackers and butter, and pour into a greased 9x13 glass pan. Crumble crackers and sprinkle over casserole. Dot butter over the top of the crackers. Bake uncovered at 350 for 30 to 45 minutes or until hot.


This original recipe was dubbed "Eggroll Casserole" by Matt, becuase the water chesnuts made it seem like an Asian sort of dish.

Variation #1 (Jen's variation):

Use only 1 can green beans
Leave out the cream of celery and add 1/2 cup Ranch dressing
Instead of water chestnuts, use marinated artichoke hearts, chopped
Substitute canned chicken if you're in a hurry

Variation #2 (Em's variation, from the Paula Deen recipe):

Mix one cup of shredded cheddar cheese into the casserole.
Leave off the water chestnuts and pimentos

Lemon Cake

When we say Lemon Cake, we mean SUPER LEMON-Y Lemon Cake.  This is not for someone who doesn't love lemon.

1 pkg lemon jello
2/3 cup Vegetable Oil
1 box Yellow Cake Mix
4 Eggs
1/2 tsp Lemon Extract

Topping:
2 cups Powdered Sugar
Juice from 2 Lemons (1/2 cup)

Dissolve lemon jello into 1 cup boiling water.  Cool.
Mix vegetable oil with yellow cake mix.  Mix well.  Add 4 eggs and mix well.  Add lemon extract and jello mixture.  Mix well.
Pour into 13x9 inch pan and bake at 350 for 40 minutes.

After baking, poke holes in cake with fork or toothpick, mix powdered sugar & lemon juice, and pour mixture over cake.  Will create a thin, sugary glaze.

Lasagne

2 lbs. Ground Chuck
1 small chopped onion (optional)
Salt
Pepper
Garlic Salt
1 large can whole tomatoes, crushed
1/2 can tomato paste
1/2 can water
1 lb. Velveeta cheese, grated
2-2 cup pkgs. grated Mozzarella Cheese
Grated Parmesan Cheese (optional)
1 box Lasagne noodles

In a large skillet, brown hamburger meat and onion. Add salt, pepper and garlic salt to taste.  Add tomatoes and tomato paste.  Allow mixture to come to a boil, then simmer (mixture will be like a marinara sauce).
Meanwhile, boil lasagne noodles just until softened. Drain and rinse noodles. In a large bowl, combine the grated cheeses.

To start, add a small amount of meat sauce to the bottom of a sprayed (Pam) 9x13 glass pan.  Then layer ingredients:  noodles, sauce, then cheese, until all ingredients are depleted (at least 3 layers of each). (You may have enough for a small pan as well.) Sprinkle Parmesan Cheese on top before baking.

Bake at 350 until golden brown and bubbly.

Chicken Salad

4 Chicken Breasts
4 Eggs (or one egg per chicken breast)
Chopped Sweet Pickles (to taste), reserve juice
Blue Plate Mayo (to taste)

Boil chicken & eggs with salt & pepper until cooked through and tender.  Chop/shred chicken.  Chop eggs into chicken.  Add chopped pickles (approximately 1 cup), pickle juice, and mayo until well-moistened.  Serve on bread for sandwich or on crackers.

Sweet Potato Casserole

Filling:
3 Cups Cooked, Mashed Sweet Potatoes
1 Cup Sugar
2 Eggs
1/2 Cup Milk
1/2 Stick Margarine
1 tsp Vanilla

Topping:
1 Cup Brown Sugar
1/3 Cup Margarine
1/2 Cup Flour
1 Cup Chopped Pecans

Mix filling ingredients until smooth.  Pourinto well-greased casserole dish.  Mix topping ingredients with fork or by hand.  Crumble on top of filling mixture.  Bake at 350 for 30-35 minutes.

World Famous Baked Beans

1 lb Ground Chuck
1/2  bottle sweet BBQ sauce (I really like the new Kraft Chipotle BBQ Sauce)
1 Large can Van Camps or Bush's baked beans
1/3 cup brown sugar
(Optional - smoked sausage links, cut into small pieces)

Brown hamburger (and optional smoked sausage).  Mix with other ingredients and bake at 275 for 1 hour or until brown and bubbly on top.

Taco Soup

1 Medium Onion
2 lb Ground Chuck
1 Can Red Kidney Beans
1 Can Hot Chili Beans
1 Can Green Chiles
1 Can Mexican-style corn
3 Cans Mexican-style stewed tomatoes
1 Pkg Taco Seasoning
1 Pkg Rand Dressing Mix

Brown ground chck with onion then add other ingredients.  Simmer on medium-low heat for 30-45 minutes.  May also be cooked in a crock pot.  Great with cheese & sour cream, crackers, or tortilla chips. 
*Without cheese and sour cream, this recipe is only 2 Weight Watchers points per serving.

Twice Baked Sweet Potatoes

4 to 6 sweet potatoes, baked, peeled, and mashed
1/4 to 1/2 cup plain yogurt
1/2 cup shredded cheddar cheese, divided
2 to 4 TBSP chopped chives or green onions
6 slices turkey bacon, cooked and chopped, divided

Mix sweet potatoes, yogurt, half of the cheese, green onions, and most of the bacon in a large bowl.  Pour into greased baking dish and smooth.  Sprinkle remaining cheese and bacon over the top.  Bake at 350 for approximately 30 minutes.

Scalloped Corn

1 stick butter, melted
2 eggs, beaten
8 oz sour cream
1 can whole kernel corn
1 can cream style corn
1 box Jiffy corn muffin mix
shredded cheddar cheese, optional
green onions or chives, optional

Mix all ingredients together and pour into greased baking dish.  Bake at 350 for 45 minutes.

Easy Chocolate Ice Cream

2 quarts chocolate milk
9 oz thawed cool whip
1 can sweetened condensed milk

Mix ingredients together and freeze in ice cream freezer.

Porcupine Meat Balls

1&1/2 pounds ground beef
1/2 cup uncooked rice
1 tsp salt
1/4 tsp pepper
1/4 cup chopped onion
1 can condensed tomato soup
1/2 cup water

Combine meat, rice, salt, pepper, and onion.  Shape into small balls.  Blend soup and water; heat in pressure pan until mixture begins to simmer.  Add meat balls.  Cook at 15 lbs pressure for 10 minutes.  Release pressure normally.

Marinated Cheese

1/2 cup olive oil
1/2 cup white balsamic vinegar
3 TBSP chopped fresh parsley or 1&1/2 TBSP dried
3 TBSP minced green onions
1 tsp dried basil
1/2 tsp salt
1/2 tsp pepper
3 cloves minced garlic
2 oz jar diced pimentos, drained
8 oz block sharp cheddar cheese, chilled
8 oz cream cheese, chilled

Combine first 10 ingredients in a jar; cover tightly and shake vigorously.  Set marinade aside.  Cut both blocks of cheese into 1/4" cubes.  Arrange cheese cubes on plate or tray.  Pour marinade over cheese.  Cover and marinate in fridge for at least 8 hours. 

Nana's Fluffy Cheesecake

8oz cream cheese, softened
8oz cool whip
1/3 cup sugar
1 cup sour cream
2 tsp vanilla
1 graham cracker crust

Beat cream cheese until smooth.  Gradually add sugar, blend in sour cream and vanilla.  Fold in cool whip and spoon into graham cracker crust.  Chill for 4 hours before serving.

Zuppa Toscana (Olive Garden)

3/4 cup onions, diced
1 slice bacon, diced
1&1/4 tsp garlic, minced
1 oz. chicken boullion
1 quart water
2 medium potatoes, cut in half lengthwise, then in 1/4" slices
2 cups Kale, sliced
1&1/2 cups cooked sausage
3/4 cup heavy whipping cream

Saute onions and bacon in saucepan over medium heat until onions are almost clear.  Add garlic and cook one additional minute. 

Add boullion, water, and potatoes.  Bring to a simmer for 15 minutes.  Add remaining ingredients and simmer 5 more minutes. 

Easy Sausage Balls

10 oz Sharp cheddar cheese
2&1/2 cups Bisquick
1 lb hot sausage

Melt cheese in microwave.  Mix all ingredients together and form into balls.  Bake at 350 for 15-20 minutes or until completely cooked.

*We also like these as breakfast.  We eat them with strawberry or grape jelly.

Squash Dressing

2 cups cornbread crumbs
2 cups boiled squash
1/2 stick butter melted
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 can cream of chicken soup
1/2 can pet milk
salt and pepper to taste

Bake at 350 for 30 minutes.  Top with grated cheese and melt. 

Peach Crunch

2 sticks butter
2 cups flour
1 cup pecans

Put flour in 9x13 pan.  Cut butter into flour with 2 knives.  Put pecans in and mix.  Press into pan with fingers.  Bake at 325 for 15-20 minutes.  Allow to cool completely.

1 Large Cool Whip
8 oz. cream cheese
1 box confectioner's sugar

Mix all together.  Spread on top of flour mixture.  Allow to stand in fridge for 3 hours, or until set up.  Top with 2 cans pie filling.  Refrigerate.

Marinated Salad

1 can whole kernel corn
1 can french cut green beans
1 can English peas
1 jar pimentos
1 cup green pepper, chopped
1 cup celery, chopped
1 cup onion, chopped

Mix all ingredients in large bowl.

Dressing:
Heat to boiling:
1 cup sugar
1 tsp salt
1 TBSP pepper
3/4 cup vinegar
1/2 cup oil
1 TBSP water

Combine dressing with vegetables.  Cover and refrigerate.  Best if it is served after at least 4 hours in fridge.

Corned Beef Ball

2 pkgs cream cheese
2 pkgs corned beef
6 green onions chopped
1 TBSP mayonaise
1 TBSP Horseradish
Garlic Salt

Mix together and form into ball.

French Toast Casserole

Loaf of French Bread
8 eggs
2 cups half & half
1 cup milk
2 TBSP sugar
1 tsp vanilla

Topping:
1 cup butter, softened
1 cup brown sugar
1 cup pecans, chopped (optional)
1/4 tsp nutmeg
1/4 tsp cinnamon

Cut bread into cubes. Lay bread in greased 9x13 glass pan.  Mix eggs, half & half, milk, sugar, and vanilla and pour mixture over bread. Cover and refrigerate overnight.

Mix all ingredients for topping with a fork and sprinkle over bread.  Bake at 350 for 45 minutes.

Percolator Punch

3 cups apple juice or apple cider
2&1/2 cups pineapple juice
2 cups cranberry juice
1/2 cup light brown sugar
1/4 tsp salt
2 sticks cinnamon
1 tsp whole cloves
1/2 tsp whole allspice

In coffee percolator, mix juices, brown sugar, and salt.  In basket, place cinnamon, cloves, and allspice.  Plug in coffee pot and run through cycle.  Serves 10.

Chicken Enchiladas

2&1/2 cups chopped cooked chicken
1 can cream of chicken soup
16 oz. sour cream, divided
8 oz shredded Colby and Monterey Jack Cheese, divided
16 oz. jar taco sauce
12-8" flour tortillas

Mix chicken soup, 1 cup of sour cream, and 1 cup of cheese.  Spoon 1/4 cup chicken mixture down center of each tortilla; roll up.  Place, seam-side down, in greased 9x13 pan.  Top with sauce, cover with tin foil.  Bake at 350 for 25 minutes.  Uncover; sprinkle with remaining cheese.  Bake an additional five minutes.  Makes 6 servings.

Yeasted Waffles

Batter should be made 12 to 24 hours in advance.

1&3/4 cups whole, low-fat, or skim milk
8 TBSP unsalted butter, cut into cubes
2 cups unbleached all-purpose flour
1 TBSP Sugar
1 tsp salt
1&1/2 tsp instant yeast
2 large eggs
1 tsp vanilla

1.  Heat milk and butter over med-low heat until butter is melted, 3 to 5 minutes.  Cool until warm to touch. 
2.  Meanwhile, whisk flour, sugar, salt, and yeast in large bowl to combine.
3.  Gradually whisk warm milk mixture into flour; whisk until batter is smooth.
4.  In small bowl, whisk eggs and vanilla until combined, then add it to the batter and whisk until incorporated. 
5.  Scrape down sides of bowl with rubber spatula.  Cover bowl with plastic wrap and refrigerate at least 12 hours and up to 24 hours. 
6.  Remove batter from refrigerator and whisk batter to recombine (batter will deflate).
7.  Cook waffles according to waffle iron directions.

Mama Ruth's Mexican Cornbread

1&1/2 cup self-rising cornmeal
1/2 cup oil
1 small can cream style corn
3 tsp. baking powder
1 cup grated sharp cheddar cheese
3 jalepeno peppers, chopped
1 small onion, chopped
2 eggs
1 cup buttermilk

Beat eggs well.  Add all ingredients and mix well.  Bake in a large and small black skillet for 45 minutes at 350.

Pasta Figoli (from Olive Garden)

1 lb ground beef
1 small onion, diced
1 large carrot, julienned (we used matchstick carrots)
3 stalks celery, chopped
2 cloves garlic, minced
2-14.5 oz. can diced tomatoes
1-15 oz. can red kidney beans ( with liquid)
1-15 oz. can Great Northern beans (with liquid)
1-15 oz. can tomato sauce
1-12 oz. can V8 juice
1 TBSP white vinegar
1&1/2 tsp salt
1 tsp dried oregano
1 tsp dried basil
1/2 tsp ground black pepper
1/2 tsp dried thyme
1/2 pound ditalini pasta (or some other small pasta)

Brown the ground beef in a large pot over medium heat.  Drain off most of the fat.  Add onion, carrot, celery, and garlic and saute for 10 minutes.  Add remaining ingredients, except pasta, and simmer for 1 hour.
About 50 minutes into the simmering, cook the pasta in separate pot.  Cook for 10 minutes or until pasta is al dente.  Drain pasta.  Add it to the pot of soup.  Simmer for 5 to 10 minutes more and serve.

This freezes really well.  If you're going to freeze, don't add the pasta, it makes the soup very thick.

Cherry Cheese Pie

9-inch graham cracker crust
8 oz. cream cheese, softened
14 oz Eagle brand milk
1/3 cup real lemon juice
1 tsp. vanilla
Canned Cherry Pie Filling

In large bowl, beat cream cheese until fluffy.  Beat in milk until smooth.  Stir in lemon juice and vanilla.  Pour into crust.  Chill 3 hours or until set.  Top with pie filling.

Ham and Cheese Rolls

Sliced Ham and Swiss Cheese (we also like Havarti Cheese)
24  Hawaiian Dinner Rolls
1 stick butter or margarine
1/2 cup sugar
1 tsp poppy seeds
1 tsp mustard

Melt butter, sugar, poppy seeds, and mustard.  Cook until it thickens.  Open rolls and spread with mixture.  Add ham and cheese.  Spread remaining mixture on top of rolls and bake at 350 until cheese melts.

Microwave Pecan Brittle

1/2 cup corn syrup
1 cup sugar
5 tsp. margarine or butter

Cook the above in a microwave-safe glass bowl for 3 minutes.  Then add:

2 cups chopped pecans
1 tsp. vanilla
1/2 to 3/4" of slivered paraffin GulfWax

Put back in microwave and cook 7&1/2 minutes.  Take out and stir in 2 tsp baking soda.
Pour into greased pans.  Pour into several pans in order for it to spread out thin.

Sausage Casserole

1 lb. hot pork sausage
2 bell peppers, chopped
1 onion, chopped
1 small can mushrooms, chopped with liquid
2 cans cream of mushroom soup
2 cans pet milk
1 can water chestnuts, chopped
2/3 cup raw rice

Brown sausage in skillet and pour off fat.  In mixing bowl, combine all other ingredients.  Add sausage, mix, pour into large casserole dish.  Bake at 325 for 30 minutes.  Stir, and cook 30 minutes more.

Hash Brown Potato and Egg Bake

1/2 lb. bacon, chopped
1 medium onion, chopped (1/2 cup)
1- 30oz. bag frozen country-style shredded hash brown potatoes, thawed, patted dry
2 cups shredded cheddar cheese (8 oz)
1/4 cup grated Parmesan cheese
9 large eggs
1&1/4 cups milk
1-8oz. container sour cream
1 tsp salt
1 tsp ground mustard
1/4 tsp pepper
1/2 cup cornflake crumbs or panko bread crumbs
2 TBSP butter or margarine, melted

Heat oven to 350.  Spray 9x13 glass baking dish with cooking spray.  In 10-inch skillet, cook bacon and onion over meduim-high heat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels.

In large bowl, toss bacon mixture, potatoes, and cheeses.  Spoon into baking dish.  In same bowl, beat eggs, milk, sour cream, salt, mustard, and pepper with fork or wire whisk until well-blended.

Bake uncovered for 35 minutes.  In small bowl, toss crumbs and butter.  Sprinkle over casserole.  Bake 10 to 15 minutes longer or until knife inserted in center comes out clean.

Swiss Steak

6-8 pieces of well tenderized Round Steak
Seasoned flour (with salt and pepper), enough to flour both sides of meat
Oil
2 onions, sliced into rings
2 bell peppers, sliced into rings
Large can of whole tomatoes, crushed
Worcestershire sauce

Dredge steak pieces in seasoned flour. Brown floured meat in a skillet with about 1/2 inch of hot oil. (Does not have to cook until done because  you will bake it.) Remove from oil and place in a 13X9 greased (Pam) baking dish.

Add onions and peppers to pan you  have cooked the meat in. Cook down for a few minutes then add about 4 tablespoons of Worcestershire sauce. Then add can of tomatoes and cover the onions/peppers. Simmer until mixture has cooked down to a sauce. Pour this mixture over the meat.

Cook uncovered in pre-heated 375 degree oven until done. This will depend on the thickness of your steak. It could take 30-45 minutes. The top will become slightly brown. I like it best after it sets out of the oven for a little while.  We like it with mashed potatoes so you can serve the tomato mixture in the pan over the potatoes like a gravy.

7-Up Cake

Ingredients for Cake:

1 Box Lemon Supreme Cake Mix
4 eggs
10 oz. 7-up (or Sierra Mist)
1 Box Instant Pudding (Lemon)
1 Cup Wesson Oil

Beat ingredients together. Pour into two 8 inch pans or three 9 inch pans. Cook for 30 minutes at 350 degrees.

Ingredients for Frosting:

1 Large can of crushed pineapple
1 Stick of Butter
1 Can or 1 small package of Coconut
1 1/2 cups sugar
2 Tablespoons of Flour
3 Egg Yolks beaten

Combine pineapple, butter, sugar, flour and eggs and cook until thick. Add coconut. Let cool until warm. (I like to do this before I put the cake in the oven to give it time to cool and thicken.)

Frost cooled cake between layers, on top and sides.

Hot Artichoke Dip

2 (6.5 oz) jars marinated artichoke hearts, drained and coarsely chopped
1 (10 oz) pkg. frozen chopped spinach, thawed and well-drained
1/2 cup sour cream
1/2 cup mayonaise
1 garlic clove, pressed/minced
3 oz. fresh Parmesan cheese, grated (about 3/4 cup)
Cocktail bread or fresh veggies

Preheat oven to 375.  Drain and coarsely chop artichoke hearts with food chopped.  Combine artichoke hearts, spinach, garlic, sour cream, mayonaise, and Parmesan cheese.  Spoon dip into deep dish pie plate.  Bake for 20 to 25 minutes, or until heated through.

Granne's Chocolate Sheath Cake

Cake:
2 cups self-rising flour
2 cups sugar
1 stick butter
1/2 cup canola oil
1 cup water
4 TBSP cocoa
1/2 cup buttermilk
2 eggs, slightly beaten
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla

Frosting:
1 stick butter
4 TBSP cocoa
1/2 cup milk
1 box powdered sugar
1 tsp vanilla
1 cup chopped nuts (we like pecans)

Cake:
In medium bowl, stir together flour and sugar.  In a saucepan, bring butter, canola oil, cocoa, and water to a rapid boil.  Boil until all is melted together.  Pour over flour and sugar mixture and mix with spoon (do not beat).  In a separate bowl, whisk together buttermilk, eggs, soda, cinnamon, and vanilla until well-incorporated.  Mix with batter.  Pour into greased 9x13 metal cake pan and bake at 350 for 25 to 30 minutes.

Frosting:
In a saucepan, melt butter, cocoa, and milk. Do not bring to a boil.  Steep until all is well-blended.  Sift powdered sugar and pour into cocoa mixture.  Mix until powdered sugar is dissolved.  Add vanilla and nuts and stir.  Pour over hot cake.  Allow to cool most of the way before serving.  

Peanut Butter-No Flour Cookies

1 cup sugar
1 cup peanut butter
1 egg
1 tsp vanilla
1/2 cup peanut butter or chocolate chips

Mix all ingredients thoroughly.  Drop onto cookie sheet.  Bake at 350 for 12 to 15 minutes.

Texas Potatoes

1 large bag of frozen cubed hashbrowns
1 small onion, chopped
1 8 oz. container of sour cream
1 8 oz. pkg of cream cheese, softened
1 can cream of mushroom soup
1 can cream of chicken soup

1-2 cups of shredded cheddar cheese
1/2 stick butter, melted

Pour hashbrowns into a greased 9x13 glass pan.  Sprinkle chopped onions in and mix well.  Mix all other ingredients, except butter, together in a separate bowl and pour over potatoes and onions.  Pour melted butter over mixture.  Bake at 350 degrees, uncovered, for about one hour or until bubbly.

Strawberry Cake

1 Duncan Hines white cake mix
1 family sized box of strawberry JELLO
1 small tub frozen strawberries, thawed (1/2 cup of juice separated)
3/4 cup Wesson vegetable oil
1/2 cup water
4 eggs

1 box confectioner's sugar
1/4 cup margarine, melted

Into mixing bowl, sift cake mix and JELLO.  Mix on low with strawberry juice, oil, and water.  Add eggs, one at a time, mixing thoroughly after each addition.  Pour mixture into a greased bundt pan.  Bake at 325 for 50 minutes.

While cake is cooling, add margarine and confectioner's sugar to remaining strawberries and juice.  Mix until all is incorporated.  Pour icing over cooled cake.

Meatballs

Meatballs:
3 lb. ground chuck (96/4)
2 cups old fashioned oats
large can of pet milk
2 tsp salt
1 tsp pepper
2 tsp chili powder
1 tsp onion powder
2 eggs

Sauce:
2 cups catsup
2 TBSP liquid smoke
1/2 tsp onion powder
1&1/2 cups brown sugar

Mix and roll out meatballs.  Pour sauce over top.  Bake at 350, uncovered, for one hour.

Peanut Butter Balls

1&1/2 cups of peanut butter
2 sticks butter, softened
1 lb. powdered sugar
1/2 stick Gulf Wax
1 lb. chocolate chips

Melt chocolate and wax together in a double boiler.  Combine the rest of the ingredients and roll into little balls.  Dip the balls into the chocolate using a slotted spoon (a toothpick also works).  Lay them on waxed paper to dry.  It also works well to freeze the balls before dipping them into the chocolate (helps them hold shape better).

Party Chicken

1 jar dried beef, chopped
6 boneless, skinless chicken breasts
6 strips of bacon
16 oz. sour cream
1 can cream of mushroom soup
salt and pepper, to taste

Spray a 9x13 glass pan and sprinkle dried beef on the bottom.  Roll chicken breast and wrap with bacon.  Lay each chicken breast wrapped in bacon on the dried beef.  In a separate bowl, combine soup and sour cream.  Cover the entire dish with mixture.  Cover tightly with foil.  Let stand in refrigerator for at least two hours (best if it can stay overnight).  Remove chicken from fridge and allow to rest at room temperature for at least 20 minutes.  Bake in a 250 degree oven, covered, for 2 hours, basting chicken occasionally.  Remove foil and bake for another 30 minutes or until chicken is done.  Let stand for 15 minutes before serving (allows gravy to thicken).  We serve the gravy over rice.

Rotel Chicken

4 boneless, skinless chicken breasts
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Rotel tomatoes
3/4 block of Velveeta, cubed
1 stick butter or margarine
1 bag of original Doritos

Boil chicken breasts.  Chop.  In a microwave-safe bowl, combine soups, tomatoes, cheese, and butter.  Cover and cook on high in the microwave for 8-10 minutes, stirring occasionally, until melted.  (If cooking on the stovetop, stir constantly until all is melted and combined).  Spray a 9x13 glass pan and cover the bottom with a layer of Doritos.  Add chicken to mixture and pour over the Doritos.  Bake in a 375 degree oven for about 30 minutes, or until cheese is bubbling.  Add another layer of Doritos to the top and cook for another 5 to 8 minutes.

Chicken Noodle Soup

1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
3/4 to 1 large block Velveeta Cheese, cubed
1 bag extra broad egg noodles
4 boneless, skinless chicken breasts
Salt and Pepper, to taste

In a large pot, boil chicken breasts in just enough water to cover them.  Remove chicken and chop.  Meanwhile, add noodles to water.  Allow them to boil until they are half-way cooked (cooking completely at this stage will make the soup into more of a casserole).  Add all three soups and cheese.  Add chicken back to pot.  Cook on medium, stirring continuously until cheese is melted and noodles are soft.

Banana Pudding

This is Jerry's (Jiggs') favorite!

3 Cups Milk
1 1/2 Cups Sugar
4 Eggs
3 Tbsp Flour
1 Tsp Vanilla Flavoring
4-6 Bananas, sliced
1 Box Nilla Wafers

Scald milk over low heat. In the meantime, blend sugar, eggs, flour, and vanilla in bleder.  Add to milk and cook over low heat until thick, stirring constantly.  Layer bananas and wafers, pour pudding over the top.  Best served immediately.

Crawfish Bisque

A few years ago, we started a new tradition of having boiled shrimp for Christmas dinner.  Last year Jerry brought home this recipe to try, and we all loved it.  Enjoy!

2 Cans Cream of Potato Soup
1 Can Cream of Mushroom Soup
1 Can Shoe Peg Corn
2 Cups Half & Half
4 Oz Cream Cheese
1/2 Stick Butter or Margarine
2 Packages frozen Crawfish Tails (or chopped frozen shrimp) - use 1 package for less crawfish flavor
1 Bunch Green Onions (optional)
Crushed Red Pepper (to taste)
Tony's Cajun Seasoning (to taste)

Chop green onions and saute in cream cheese and butter.  Add all other ingredients and simmer o top of stove for 30-60 minutes.  Sticks very easily!  If you have time, it works better to put all in a crock pot for 2  2.5 hours.