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Ingredients

* 6 cooked chicken breast halves, diced
* 12 corn tortillas, cut into quarters
* 1 medium onion, chopped
* 1 green pepper, chopped
* one 10 3/4-oz. can condensed cream of mushroom soup
* one 10 3/4-oz. condensed cream of chicken soup
* 8 oz. reduced-fat shredded Cheddar cheese
* 1 can diced tomatoes with green chiles
* 1/2 tsp. garlic powder
* salt, to taste
* cayenne pepper, to taste
* 2/3 C. chicken broth

Directions

Preheat oven to 350 degrees.  Cover the bottom of a 9×13 baking pan with 1/3 C. chicken broth.  Layer half tortilla pieces, then half the chicken, onion, green pepper, and each soup. Add a little garlic powder, salt, cayenne pepper, and repeat layers. Add tomatoes over the top along with remaining broth.  Cover with foil and bake for 45 or 55 minutes or until bubbly.

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Ingredients

* one 9-oz. pkg. refrigerated tortellini
* 2 C. frozen broccoli, thawed and drained
* one 10-oz. container refrigerated Alfredo sauce
* one 10-oz. pkg. refrigerated grilled chicken breast strips
* 1/3 C. soft bread crumbs

Directions

Preheat oven to 350 degrees. Cook tortellini according to package instructions.  Drain.  Mix broccoli, chicken, and alfredo sauce together in a bowl, then transfer to a casserole dish.  Cover mixture with bread crumbs.  Bake for about 30 minutes or until bubbly with browned bread crumbs.

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Ingredients

* 1 C. water
* 1 can cream of chicken soup
* 1 can cream of celery soup
* dash of parsley
* 2 Tbs. red wine
* 3/4 C. white long grained rice
* 2 lb. chicken breasts
* 1 envelope dry onion soup mix

Directions

Preheat oven to 350 degrees.  Mix together soups, parsley, wine, water, and rice.  Lightly grease a casserole dish and add rice mixture.  Lay chicken (with skin facing up) on top of rice.  Sprinkle onion soup mix over chicken and cover with foil.  Bake for about an hour or until chicken is cooked through.  Let stand for 10 minutes and serve.

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Ingredients

* 8-10 Gorton’s Extra Crunchy or Original Battered Tenders
* 1 15 oz. can chili beans, drained
* 1 8 oz. can tomato sauce
* 2 Tbs. taco sauce
* 3 tsp. chili powder
* 1 tsp. garlic salt
* 2 C. coarsely broken tortilla chips
* 1 C. sour cream (8 oz. container)
* 1/2 C. sliced green onions (with tops)
* 1 medium tomato, chopped
* 1 C. shredded cheddar cheese
* Shredded lettuce (optional)
* Chili peppers (optional)
* Taco sauce (optional)

Directions

Preheat oven to 375 degrees. In a saucepan, heat 8-10 frozen Tenders, beans, tomato sauce, taco sauce, chili powder and garlic salt to boiling. Reduce heat and simmer for 5 minutes.

Place chips in ungreased 7×11 inch baking dish. Pour Tender mixture over chips. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered at 375 degrees for 20- 25 minutes. Serve with shredded lettuce, chili peppers and taco sauce, if desired.

Yield: 8 servings

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Ingredients

* 4 pkgs. hot dogs
* 1 pkg. shredded cheese
* 2 sleeves of saltine crackers
* 2 eggs
* milk (enough to moisten)

Directions

Process hot dogs in food processor and put in a baking pan. Process crackers and add to hot dogs. Add cheese and eggs to the mixture and mix together. Pour milk across the top, and bake in 350-degree oven for about 45 mins or until golden brown.

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Ingredients

* 1 7 oz. pkg. elbow macaroni (2 C. uncooked)
* 2 Tbs. margarine
* 3 Tbs. flour
* 1 Tsp. salt, if desired
* 1 Tsp. parsley flakes
* 3/4 Tsp. dry mustard
* 3 Tbs. dry bread crumbs
* 1 (6 oz.) jar mushrooms
* 1/4 Tsp. pepper
* 2 C. milk
* 2 1/2 C. shredded American cheese
* 2 C. diced ham
* 1 10 Oz. pkg. frozen asparagus cuts thawed, drained
* 1 10.5 oz. can of asparagus drained can be substituted for frozen asparagus

Directions

Prepare macaroni as package directs; Drain and set aside. Heat oven to 350 degrees. In large saucepan, melt margarine. Stir in flour, salt, parsley flakes, dry mustard and pepper. Blend in milk; Cook stirring continually until thick and bubbly. Add cheese; Stir until melted. Add cooked macaroni, ham, asparagus and mushrooms; Mix well. Pour into buttered 2 quart casserole. Sprinkle with bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly.

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Ingredients

* 2 pkg. (12 oz. each) frozen Macaroni and Cheese, defrosted*, divided
* 8 oz. lean ground beef
* 2 Tbs. taco seasoning mix
* 2 Tbs. sour cream
* 1/2 C. diced tomato
* 1/3 C. crushed potato or tortilla chips
* 1/2 C. (2 oz.) shredded cheddar cheese

Directions

Preheat oven to 400 degrees. Combine beef and seasoning mix in large skillet. Cook over medium-high heat, stirring occasionally, for 2 to 3 minutes or until beef is no longer pink. Combine 1 pkg. macaroni and cheese and sour cream in medium bowl; spread over bottom of 8-inch-square baking dish. Top with beef mixture. Spread remaining package macaroni and cheese over beef mixture; top with tomato, potato chips and cheese.

Bake for 20 to 25 minutes or until bubbly around edges. Freeze Ahead Instructions:

Prepare as above; do not top with tomato, potato chips and cheese. Do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover. Top with tomato, potato chips and cheese.

Preheat oven to 400 degrees. Bake for 40 to 45 minutes or until bubbly around edges.

Note: Defrost Macaroni and Cheese in microwave on MEDIUM (50%) power for 5 to 6 minutes.

Serving Size: 6

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Ingredients

* 1 2-lb. pkg. frozen hashbrowns
* 2 cans cream of potato soup
* 1 can cream of celery soup
* 1 sm. chopped onion
* 1 sm. carton sour cream
* salt, pepper, and parsley to taste

Directions

Mix all ingredients together and bake at 350 degrees in a greased baking pan. Bake for 1-1/2 hours.

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Ingredients

* 6 slices bacon, fried crisp and crumbled
* 1 C. ham, diced
* 1 C. sausage, fried and crumbled
* 1 1/2 C. flour
* 3/4 C. milk
* 1/2 tsp. salt
* 2 1/2 tsp. baking powder
* 1/2 C. Monterey Jack cheese, grated
* 1/2 C. Swiss cheese, grated
* 1 C. Cheddar cheese, grated

Directions

Combine ingredients. Bake in loaf pan at 350 degrees for 50-60 minutes. Slice into 1 inch slices.

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Ingredients

* 1 Tbs. olive or vegetable oil
* 1 med. onion, chopped (1/2 C.)
* 1 lg. clove garlic, finely chopped
* 2 jars or cans (26 oz. each) four cheese-flavored tomato pasta sauce
* 1 15-oz. can tomato sauce
* 1 tsp. Italian seasoning
* 2 bags (25 oz. each) frozen cheese-filled ravioli
* 2 C. shredded mozzarella cheese
* 1/4 C. chopped fresh parsley, if desired

Directions

In 4-quart Dutch oven or skillet, heat oil over medium heat. Cook onion and garlic in oil about 4 minutes, stirring occasionally, until onion is tender. Stir in pasta sauce, tomato sauce and Italian seasoning. Spray a slow cooker with cooking spray. Place 1 cup of sauce mixture in cooker. Add 1 bag frozen ravioli; top with 1 cup cheese. Top with remaining bag of ravioli and 1 cup cheese. Pour remaining sauce mixture over top. Cover; cook on Low heat 5 hours 30 minutes to 6 hours 30 minutes. Sprinkle with parsley before serving if desired. Ravioli will hold on Low heat setting up to 30 minutes.

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