NO-PEEK BEEF CASSEROLE

Melissa Giles, Briant Giles, Recipe #13

2 pounds beef stew meat
1 (10 oz) can condensed cream of mushroom soup
1 package dry onion soup mix
1 soup can of water
hot cooked noodles or rice

Mix all the ingredients well, with the exception of the noodles or rice.
Pour mixed ingredients into a crockpot and cook on low setting for 6-8 hours, or on high setting for 3-4 hours.
If you don't have a crockpot, you can make this in an oven by putting the ingredients in a casserole dish that has a lid.
Cover and bake at 325 degrees F. for 3 hours.
Serve over noodles or rice. Serves 4.

CHICKEN POPPY SEED CASSEROLE

Melissa Giles, Briant Giles, Recipe #12

6 chicken breasts, cooked and shredded
1/2 cup margarine
12 oz. sour cream
2 cans cream of chicken soup

Topping:
2 Rolls of crushed Ritz crackers
1 Tbsp. Poppy seeds
1/2 cup margarine

Boil chicken; shred and put in casserole dish.
Mix soup, margarine, and sour cream; pour over chicken.
Mix the toppings ingredients in a separate bowl; then pour over chicken mixture.

Bake at 350 degrees for 30 minutes.
We like to serve this over rice.

BROCCOLI AND CHICKEN CASSEROLE

Melissa Giles, Briant Giles, Recipe #8

1 cup rice, cooked

2 chicken breasts cooked and cubed

1 bunch broccoli

1 can cream of chicken soup

1/2 can milk

Bake at 350 degrees for 30 minutes in a greased 9x13 inch pan.

Sprinkle top with cheese and Ritz crackers.

Enjoy! This is a favorite!

CHICKEN CASSEROLE

Sherry Johnson, Recipe #2

12 oz. chicken
2 cups left over and cut up
1 can cream of chicken soup
1 cup cut celery
2 Tablespoons green onions
1 Tablespoon lemon juice
1/2 cup sliced almonds (optional)
3/4 cup mayonnaise
small pkg potatoe chips - crushed
keep 1/2 chips for topping

bake 450 degrees for 15 minutes

Beryl Johnson