FANTASTIC CHICKEN

1 – 8 oz. package of Ritz or Town House Crackers (because we can’t get Escort crackers anymore) crushed

1 stick of butter, melted

mix together and press the mixture on bottom of 9" x 13" pan

Cover this layer with cut up pieces of cooked chicken or turkey. It’s best if you use a mixture of white and dark meat. I usually boil three or four chicken breasts or a couple breasts and some thighs or legs for the dark meat. Use enough to cover the crust. (about 3 cups)

1 – 8 oz. can of sliced water chestnuts, drained. Place over chicken.

Mix together 1 can of cream of chicken soup and 1 can cream of mushroom soup together with 1 cup sour cream. Pour this over the chicken/water chestnut layer.

Sprinkle remaining cracker crumbs over the top. Bake at 350 for 1 hour. I usually put foil over the pan for the first half hour and remove it for the last half hour so it browns.

I like to put a cup of frozen green peas on before the soup mixture, but not everyone in my family likes peas – so then I just serve them on the side.

Corn Casserole

• 1 can whole kernel corn with the juice
• 1 can creamed corn
• 1/2 stick melted butter
• 1 package corn muffin mix (Jiffy has a little box of this)
• 2 eggs, slightly beaten
• 1 cup sour cream

Set 1/3 cup of the corn muffin mix aside. Mix all other ingredients together and pour in a 9" x 13" greased pan. Sprinkle the 1/3 cup of muffin mix over the top. Place uncovered in the oven at 350 degrees for 35 minutes or until top is slightly browned and it is firmly set. Don’t over bake as it could dry out. It’s good with those cheesy baked hash brown potatoes or baked potatoes, ham, turkey or baked chicken.

Anything Goes Quiche

• 8 slices bacon, fried and broken
• 3 beaten extra large eggs
• 1 1/2 cup milk
• 1 Tablespoon (heaping) flour
• 1/2 teaspoon salt
• dash of nutmeg
• 1 1/2 cup shredded Swiss cheese
• 1/2 cup shredded cheddar or jack cheese

In a bowl, stir eggs, milk, flour, salt and nutmeg. Stir in bacon and cheese. Mix well.

Pour in to a pre-baked warm pastry shell. Bake at 325 degrees for 45 – 50 minutes or until you insert a knife in to the center and it comes out clean. Let stand 5 minutes before serving.

You may spice it up a bit with onion, broccoli, green peppers, tomato bits, or mushrooms! Serve with toast and juice and you have a breakfast fit for a Queen (can you tell that I still have Mother’s Day on my mind?)!

Chicken Enchiladas

1 whole chicken, boiled, cooled, removed from bones, and cut in to bite-size chunks (you can use boneless, skinless chicken pieces, but I think it tastes better when you go to the effort and boil the whole chicken – call me old-fashioned). I did this step a couple days before I made the meal to help my time schedule.

• 2 cups grated cheddar cheese
• 1 cup fresh mushrooms (or one small can)
• 1 medium onion, finely diced
• 1 small can (4 oz) green chili peppers, drained
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 8 oz. sour cream
• 1/2 cup water
• 10 flour tortillas – I think they are about 9" round.

Mix the chicken with 1 cup grated cheese, the mushrooms, onion and green chili peppers. Add a little salt and pepper.

Place a generous amount of this filling in to each of the tortillas and roll them up. Place them side by side in a greased 9" x 13" pan. They will fit snuggly but that’s ok.

Mix the two soups and sour cream together, diluted with about a half cup of water, and pour this over the rolled tortillas. Sprinkle 1 cup or more, of grated cheddar cheese over the top of the soup mixture. Bake uncovered at 350 degrees for 35 to 45 minutes. Top will be bubbly and golden brown. Let sit about 5 minutes before serving.

Serve with tortilla chips, sour cream, tomato chunks, salsa and green onions. Hide leftovers in a corner in your refrigerator so you, the cook, can enjoy another meal of these tasty enchiladas!

Sloppy Joes

• 2 pounds ground beef or turkey
• 1 can chicken with rice soup
• 1 medium onion chopped fine or 2 T. dried onion flakes
• 1/2 to 1 cup ketchup
• salt and pepper to taste
• 1/2 cup brown sugar

Brown the meat and season with salt, pepper and onion. Add soup, brown sugar and ketchup. Mix well and simmer. Taste as you go along and as it simmers to see if you want it sweeter by adding more brown sugar, or maybe it needs more ketchup for your taste.

Serve on a bun. Chips are a good side snack as well as grapes, brown beans or of course, good old jello salad!