Chicken and Rice Casserole
Sharon Raasch, Imperial, Neb.
2 (14-1/2 oz) cans Green Beans, drained and rinsed
3 c. Chicken
1 Onion, diced and sauteed
1 (8 oz) can Water Chestnuts
1 (4 oz) can Pimentos, drained
1 (10-3/4 oz) can Condensed Cream of Celery Soup
1 c. Mayonnaise
1 (6 oz) box Long Grain and Wild Rice
1 c. Sharp Cheddar Cheese, grated
Pinch of salt
Cook and dice chicken. Drain and chop water chestnuts. Cook rice according to package directions. Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.
Chicken and Cheese Casserole
Cassidy Robinson, Mustang, Okla.
1 (8 oz) pkg. Cream Cheese
1 (6 count) pkg. Crescent Roles
2 Chicken Breasts, cooked and shredded
1-1/2 c. Cheddar Cheese, grated
1 c. Monterrey Jack Cheese, grated
1/4 t. Salt
1/4 t. Pepper
1/4 stick Butter, melted
Combine chicken, cheeses, salt and pepper. Spoon onto crescents. Roll them up, making sure they are sealed around the chicken mixture. Brush tops with butter and sprinkle with bread crumbs. Bake at 350 degrees for 20 to 25 minutes. *To reheat, just place in a 325 degree oven for 5 minutes.
Chris Bryant, Johnson City, Tenn.
2 lbs. Round Steak, cubed and cut into pieces
2 Onions, sliced
6 to 8 Potatoes, peeled and quartered
1 can Mushroom Soup
Flour steak and season to taste. Brown in pan. Transfer meat to baking pan lined with sliced onions. Add quartered potatoes and pour mushroom soup and 1 can water over ingredients. Season with salt and pepper. Cover and bake at 350 degrees for one hour or until potatoes are done.