Swiss Chicken Casserole

4 cups boiling water
2 boxes (6 oz each) long grain and wild rice
4 large boneless, skinless chicken breasts
8 slices thick sliced fully cooked smoked deli ham (10oz)
1/4 cup diced red bell pepper
4 slices (1 oz each) swiss cheese, cut in half

Heat oven to 350 degrees F. Spray a 13"x9" baking dish with cooking spray.
Stir boiling water, rice and rice seasoning in baking dish.
Cut chicken breasts in half length wise.  wrap a ham slice around each piece of chicken. Stir bell pepper into rice. place chicken over rice. Cover with foil and bake 40-45 minutes.  Uncover and bake 10 minutes longer or until liquid is absorbed.  Top each piece of chicken with cheese. Bake uncovered 3-4 minutes until cheese is melted.

Hot Crunchy Chicken Salad

Hot Crunchy Chicken Salad

3 cups cooked, diced chicken
1 cup finely chopped celery
2 tsp chopped onion
1/2 cup sliced almonds
1 (10 3/4 oz) cream of chicken soup
1 1/2 cup cooked rice
2 Tbsp lemon juice
1/2 tsp salt
1/4 tsp pepper
3/4 cup mayo
1/4 cup water
3 hard boiled eggs, sliced
2 cups crushed potato chips
1 cup shredded cheddar cheese

Mix all the ingredients together - NOT the chips or cheese.  Spoon inot a greased 13"x9" pan.  cover and refrigerate over night - at least 8 hours

Bake at 450 degrees F for 10-15 minutes.  sprinkle top with the crushed chips and the cheese. Bake 5 mins.

Mom's Chicken and Rice

Mom's Chicken & Rice

8 boneless, skinless chicken breasts
1 can each - cream of mushroom, cream of celery, cream of chicken and onion soup
1 can of water
2 cups instant rice, uncooked

Spray a 13"x9" pan with cooking spray.  Pour in the rice.  Place the chicken pieces on top of the rice.  In a large bowl, mix the soups and the can of water.  Pour over the chicken and rice.  Cover with foil and bake at 350 degrees F for 2 hours.

Summer Fruit Bread

Summer Fruit Bread

1 8oz package cream cheese, softened
1 cup butter, softened
1 1/2 cup white granulated sugar
1 1/2 tsp vanilla
4 eggs
2 1/4 all purpose flour
1 1/2 tsp baking powder
1 can fruit coctail, drained
1/2 cup chopped pecans or walnuts

Grease 2 9x5x3 inch loaf pans. 

Blend cream cheese, butter, sugar and vanilla.  Add eggs.  Mix well. Gradually add flour and baking powder.  Fold in fruit and nuts.

Bake at 325 degrees F for 1 hour or until inserted toothpick comes out clean.  Cool for 5 minutes and then remove from loaf pans carefully and cool on wire racks.

Swedish Meatballs

Swedish Meatballs

1 medium onion chopped
2 Tablespoons butter

1 lb ground chuck or round
3 slices fresh white bread (crust removed)
1/2 cup milk
1 egg
1 teaspoon salt
1/8 teaspoon ground pepper

Gravy:
2 Tablespoons butter
2 Tablespoons flour
1 cup milk
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup sour cream

buttered noodles

Preheat oven to 350 degrees F (175 degrees C).

Saute the onions in the butter. Set aside.  Set pan aside for future use.
In a medium bowl, mix together the meat, bread, milk, egg, salt and pepper and sauteed onions.  Mix well.

Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, turning the meatballs often until browned on all sides. Reserve pan drippings for gravy.

 Place browned meatballs into a baking dish and cover with foil. Bake in  preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish and cover with foil.

To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in milk, salt and pepper.  Bring the gravy to a simmer, whisking constantly until thick. Just before serving, whisk in the sour cream. 

Serve the gravy with the meatballs over buttered egg noodles. Garnish with parsley.

Twice-Baked Potato Casserole

35

Twice-Baked Potato Casserole

Ingredients

• 1-1/2 pounds potatoes (about 6 medium), baked
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound sliced bacon, cooked and crumbled
• 3 cups (24 ounces) sour cream
• 2 cups (8 ounces) shredded mozzarella cheese
• 2 cups (8 ounces) shredded cheddar cheese
• 2 green onions, sliced

Directions

• Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
• Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions.
• Makes 6-8 servings.

Pepperoni chicken bake

1 24-ounce jar of marinara
6 boneless, skinless chicken breasts or 12 chicken breast tenders
1 10-ounce container Philadelphia Cooking cream with Italian herbs
2 cups shredded mozeralla cheese
36 (approx) slices pepperoni
Cooked pasta

Heat oven to 375 degrees F. Spray 13x9 inch baking dish with nonstick cooking spray.

Spread half marinara into the bottom of the baking dish.

Place chicken pieces on top of the sauce.  Place dollops of cooking cream over each piece of chicken.  Place 3 pieces of pepperoni onto each piece of chicken.  Spoon remainder of marinara over each chicken piece.  Sprinkle entire pan of chicken with mozerella.

Bake uncovered for 35-40 minutes or until chicken is done and cheese is bubbly. 

To serve, place pasta on dinner plate and top with chicken and sauce.

Serves 8